Menu Concepts

January 28, 2016

Curried Turkey Salad

from Minor's

Try spicing up your menu with this twist on chicken salad. Substitute turkey and dress it with curry-turkey base dressing. It sports a wonderful assortment of apple, raisins and grapes for a touch of sweetness, plus celery and walnuts for a savory crunch.

In a medium size bowl, combine mayonnaise, sour cream, Turkey Base, curry powder, Dijon mustard and lemon juice; blend thoroughly. Fold into meat & vegetable mixture. Add grapes, raisins, apples and walnuts; blend gently. Refrigerate before serving. Yields 6 lbs (24 servings):

• 3 lb Turkey meat, cooked, diced
• 16 oz Celery medium diced
• 8 oz Onions medium diced
• 10 oz Mayonnaise
• 10 oz Sour cream
• 2 oz Minor’s® Turkey Base NAMSG (Gluten Free)
• 3 tbsp Curry powder
• 3 tbsp Mustard
• 1 oz Lemon juice, fresh
• 8 oz Grapes red, seedless, sliced length-wise
• 4 oz Raisins soaked and drained
• 2 oz Granny Smith Apples, diced
• 2 oz Walnuts chopped

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January 27, 2016

Day After Thanksgiving Sandwich

from Minor's

A towering sandwich to rival Thursday’s holiday feast. Thick-cut roasted turkey, savory stuffing, cranberry preserves, and crisp bibb lettuce. Served on thick-cut bread with a spoonful of house-made Holiday Herb Spread.

For Holiday Herb Spread:
Thoroughly whisk together all ingredients and chill. Yields 1 qt (192 servings):

• 1 qt Mayonnaise
• 2 tsp Minor’s® Turkey Base NAMSG (Gluten Free)
• 2 tsp Dijon mustard
• 1 tsp Lemon juice, fresh squeezed
• 4 tsp Parsley, fresh chopped
• 4 tsp Sage, fresh chopped
• 2 tsp Thyme, fresh chopped

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