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6 Ways to Cook a Turkey

In 1621, Pilgrims dressed in black and white with buckled shoes and hats atop their heads in the Plymouth Colony to celebrate their first harvest. They invited the Wampanoag Indians and everyone gobbled down turkey, stuffing, sweet potatoes and pumpkin pie.

That’s the story you probably learned as a young child. Well, it turns out that only part of that is true. Historians say there was indeed a feast that year shared by the colonists and Indians but nobody actually knows whether Turkey was really on the menu. Deer was served in 1621 and turkey may have been there too but there is no record of it. Pumpkin was available but probably not whipped into pie, sweat potatoes were not a familiar food to the colonists and cranberries may have been at the table but most likely not as a sauce or relish. Pilgrims didn’t even dress in black and white with buckled shoes and top hats.

It is still unclear why Americans started eating turkey in the 1800s for Thanksgiving but I do know one thing… It sure is tasty!  That’s why I have compiled 6 different ways to cook a Turkey for your feast this year. Whether you’re serving patrons or your family, these cooking methods will work for you. Perhaps you will decide to try something new this Thanksgiving!

Deep Fried Turkey6 Ways to Cook a Turkey

Ingredients:

  • 3 gallons of peanut oil for frying, or as needed
  • 1 (12 pound) turkey, neck and giblets removed
  • ¼ cup Creole seasoning
  • 1 white onion

Directions:

In a large stock pot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.

Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.

Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.

Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter.

Recipe courtesy of allrecipes.com

Smoked Turkey 6 Ways to Cook a Turkey

Ingredients:

  • 1 (12 pound) turkey, neck and giblets removed
  • 1 (20 pound) bag high quality charcoal briquettes
  • Hickory chips or chunks

Directions:

Place the charcoal into the bottom pan of the smoker. Light the coals and wait for the temperature of the smoker to come to 240 degrees F (115 degrees C). Lightly oil grate.

Rinse turkey under cold water, and pat dry. Place hickory chips into a pan with water to cover.

Place turkey onto the prepared grate. Add 2 handfuls damp chips at start of cooking, then a handful every couple of hours during the cooking process. Leave the lid on – DO NOT keep looking at turkey or you will let the heat out! Continue smoking until the internal temperature of the turkey reaches 180 degrees F (82 degrees C), or keep going until the coals die out. 

Recipe courtesy of allrecipes.com

Roasted Turkey6 Ways to Cook a Turkey

Ingredients:

  • 1 (18 pound) turkey
  • ½ cup unsalted butter, softened
  • Salt and freshly ground black pepper to taste
  • 1 ½ qt turkey stock
  • 8 cups prepared stuffing

Directions:

Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.

Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.

Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours.

Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving. 

Recipe courtesy of allrecipes.com

Turkey Brine 6 Ways to Cook a Turkey

Ingredients:

  • 1 (10-18 pound) turkey
  • 1 gallon vegetable broth
  • 1 cup sea salt
  • 1 tbsp crushed dried rosemary
  • 1 tbsp dried sage
  • 1 tbsp dried thyme
  • 1 tbsp dried savory
  • 1 gallon ice water

Directions:

In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.

When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.

Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.

Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.

Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

Recipe courtesy of allrecipes.com

Rotisserie Turkey6 Ways to Cook a Turkey

Ingredients:

  • 1 (12 pound) turkey

Seasoning:

  • 1/4 cup lemon pepper
  • 2 tbsp fresh parsley chopped
  • 1 tbsp celery salt
  • 2 cloves garlic, minced
  • 2 tsp black pepper
  • 1 tsp sage

Turkey Stuffing:

  • 1 medium onion cut into 8 equal parts
  • 1 carrot cut into thin disks
  • 1 apple cored and cut into 8 thick slices

Directions:

Mix together seasonings and rub over the surface and inside of cleaned and dry turkey. This is best done the night before to let the seasoning permeate the meat.

Stuff turkey and place securely on rotisserie skewer. Test it to make sure it’s well balanced and tightly secured. Make sure that the wings and legs are firmly tied to the turkey and that the turkey is well balanced on the rotisserie skewer. Prepare grill by removing grate and placing a drip pan in the center. Pan should be big enough to hold the turkey itself.

Light grill and let it heat up. If using a charcoal grill make a medium fire around the drip pan. With gas turn the burners to medium. But generally follow the manufacturer’s instructions. Half fill the drip pan with water and place the turkey on rotisserie. The cooking times should be similar to that of a 350 degree F. oven so use the time chart on the turkey packaging as a guide. You will need to use a meat thermometer to be sure of doneness.

Remove rotisserie turkey from grill when the internal temperature reaches 185 degrees F. The water in the drip pan is there to keep the drippings from evaporating away. If the pan goes dry add more water. I suggest hickory, oak or alder wood chips if you wish to add an extra smoky flavor.

Recipe courtesy of about.com

Grilled Turkey6 Ways to Cook a Turkey

Ingredients:

  •  1 (12 pound) turkey
  • 1 tbsp vegetable oil
  • 1 tsp Italian seasoning
  • Salt & pepper to taste

Directions:

Prepare an outdoor grill for indirect medium-high heat.

Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position.

Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper. 

Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.

Recipe courtesy of allrecipes.com

These are all great and tasty ways to prepare your Thanksgiving bird. And though the colonists possibly left the Turkey out of their first holiday feast it would be a shame if your guests were deprived of their Thanksgiving gobbler.

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Delicious Deli Recipes

Delis are great for the on-the-go customer, and we all have our favorite sandwich shop that makes a sandwich just the way we like it. When choosing to stay home, try one of our favorite sandwich recipes – they’re quick, easy, toasty, and, most importantly, delicious!

Deluxe Deli Club Sandwich
Delicious Deli Recipes
Ingredients:
3 slices bread, toasted
1 Tbsp. Real Mayo Mayonnaise
1 American Cheese Slice, cut in half
2 slices Oven Roasted Turkey Breast
2 slices tomato
2 slices Bacon, cooked
Lettuce leaves

 

Directions:
1.    SPREAD 2 toast slices with mayo.
2.    COVER 1 toast slice with 1 process cheese slice half, 1 turkey slice, 1 tomato slice, 1 bacon slice and lettuce; top with second toast slice. Repeat layers.
3.    CUT into quarters.

BBQ Beef Brisket Sandwiches
Delicious Deli Recipes
Ingredients:
1  red onion, divided
2 cups  each shredded green and red cabbage
¼ cup Miracle Whip Dressing
1 bottle (17.5 oz) Barbecue Sauce, divided
1 Tbsp. oil
1  beef brisket (3 lb.), trimmed
1 can  (14.5 oz.) beef broth
2 cloves garlic, minced
12 Kaiser rolls, partially split, toasted

Directions:
1.    HEAT oven 350ºF.
2.    CUT half the onion into thin slices; place in large bowl. Add cabbages; mix lightly. Mix dressing and 2 Tbsp. barbecue sauce. Add to cabbage mixture; toss to coat. Refrigerate until ready to use.
3.    HEAT oil in large skillet. Add meat; cook 5 min. or until browned on both sides, turning after 3 min. Transfer to 13×9-inch baking dish. Chop remaining onion piece; sprinkle over meat. Mix broth, 1/2 cup of the remaining barbecue sauce and garlic; pour over meat. Cover.
4.    BAKE 2-1/2 to 3 hours or until meat is done (160ºF). Let stand, covered, 10 min. Shred meat; place in large bowl. Add remaining barbecue sauce; toss to coat.
5.    FILL each roll with 1/2 cup meat mixture and 1/3 cup coleslaw just before serving.

Festive Turkey Sandwich
Delicious Deli Recipes Ingredients:

1 slice whole grain bread, toasted
6 slices Oven Roasted Turkey Breast
¼ cup hot prepared Stuffing (we recommend Stove Top Brand)
1 Tbsp. whole berry cranberry sauce

Directions:
1.    TOP toast with remaining ingredients.
2.    ENJOY!

 

eTundra.com stocks everything you need, from countertop cooking and warming equipment to display cases and food prep equipment for your deli.

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Not Your Typical Concession Stand

Who doesn’t love a good concession stand? Whether you’re at a baseball game, fair, carnival or concert, concession stands are a must. People expect to see concession stands at events and probably salivate like Pavlov’s dog over the classic staples for hours leading up to their arrival. Hot dogs, popcorn, nachos, soft pretzels, sno-cones, cotton candy, you name it, these tasty goods are exactly what a concession stand is all about! Here are some concession stand recipes with a twist that will take your customer’s taste buds on a while ride.

Grilled Hot Dog with Mango Chutney and Red Onion Relish
Not Your Typical Concession Stand
1 (9-ounce) jar mango chutney (such as Major Grey’s), any large pieces chopped
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
1 tablespoon Dijon mustard plus additional for serving
8 beef hot dogs
8 hot dog buns, opened

Directions: Mix chutney, onion, cilantro, and 1 tablespoon mustard in bowl. DO AHEAD Can be made 1 day ahead. Cover; chill.

Prepare barbecue (medium-high heat). Grill hot dogs and buns until heated through and grill marks form, 2 to 3 minutes per side for hot dogs and about 1 minute per side for buns. Transfer buns to plate. Place 1 hot dog in each bun. Add mustard and relish; serve.

Walking Tacos
Not Your Typical Concession Stand
2 Tbsp olive oil
1 medium onion, chopped
6-8 little sweet peppers or 1 green and 1 red bell pepper, chopped
4 cloves fresh garlic, minced
1 lb ground beef
Pinch of kosher salt and black pepper
2 cans diced tomatoes
1 Cup Salsa
1 small can tomato paste
1 Cup warm water
3 cans of beans, drained (black, pinto and red kidney)
1 can black olives sliced
2 Tbsp chili powder
1 Tbsp ground cumin
1 Tbsp hot sauce
1 Tbsp fresh lime juice
Pinch of Kosher salt, fresh cracked black pepper and garlic salt (to taste)
1/2 Cup fresh chopped cilantro
Bags of Fritos or Doritos
Shredded cheddar cheese
Sour cream
Jalapenos or green onions

Directions: Heat oil in a large Dutch oven over medium heat. Sauté onion and peppers for 5 minutes or until softened. Add garlic and cook for 1 minute. Add ground beef, salt and pepper. Cook until browned. Drain if needed. Pour in tomatoes, salsa, and tomato paste then stir to combine. Add 1 Cup warm water to thin out slightly then add in beans, olives, chili powder, cumin, hot sauce, lime juice, salt, pepper and garlic salt. Start with a pinch and continue to add salt to your liking. Add chopped cilantro and reduce heat to low to simmer until ready to serve. When ready, open bags of Fritos or Doritos. Spoon in chili, cheese, sour cream and jalapenos. Stick a fork in it and eat!!

Mango Strawberry Snow Cones
Not Your Typical Concession Stand
Ice
2 mangoes, peeled and chopped
1 pint strawberries, hulled and sliced
1 lime juiced, plus wedges for garnish

Directions: Fill a food processor with ice. Process until the ice is very fine, like snow. Add the mangoes and strawberries and pulse to blend. Pile the crushed ice into dessert glasses or dishes and squeeze over the lime juice. Garnish with lime wedges; serve immediately.

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Baking With Tundra

Baking With Tundra

It’s obvious we’re a bit obsessed with food service – we strive to bring you products, service and knowledge that will better serve your restaurant, bakery and café. We thought we might try to inspire your culinary senses with these fun, fresh summer recipes!

Peach Cupcakes w/ Peach Cream Cheese Frosting
Baking With Tundra
Makes 24 cupcakes

Peach Cake Ingredients:

1 cup (2 sticks) unsalted butter, softened
2 ⅔ cups all-purpose flour
2 ½ teaspoons baking powder
1/2 teaspoon salt
2 cups granulated sugar
3 large eggs
1.75 oz freeze dried peaches, pulverized in a mini food processor
3/4 cup low-fat buttermilk
1/2 cup pureed fresh peach
1 teaspoon pure vanilla extract

Directions:

1.    Preheat oven to 350 degrees. Line cupcake tins with liners.

2.    Mix together flour, baking powder, and salt. Set aside. In a large measuring cup or bowl, mix together buttermilk, peach puree and vanilla extract. Set aside until needed.

3.    Using an electric mixer, beat butter and granulated sugar in a mixing bowl until pale, about 2 minutes. Add eggs one at a time, mixing well after each addition. Mix in pulverized peaches.

4.    Mix in flour mixture in three batches, alternating with two batches of buttermilk mixture. Mix until just combined, scraping down bowl as needed. (I like to mix the last bit by hand using a spatula to make sure I get all the stuff at the bottom.) Scoop batter into cupcake tins.

5.    Bake until golden brown and a toothpick inserted into center of cake comes out clean, about 21 to 24 minutes. Allow cupcakes to cool in tins for 10 minutes, and then remove cupcakes and place them on a cooling rack.

Peach Cream Cheese Frosting

Makes enough to frost 24 cupcakes

Frosting Ingredients:

1 cup of butter, softened
8 oz of cream cheese, softened
1.75 oz freeze dried peaches, pulverized in a mini food processor
1 teaspoon vanilla extract
3-5 cups of confectioner’s sugar

Directions:
In a large mixing bowl, mix butter until it is softened and uniform. Add cream cheese and beat together until it is uniform. Add vanilla extract and mix. Add pulverized peaches and mix. Add 3 cups of sugar to the mixture and mix. Add more sugar if necessary. Mix again until mixture is creamy and spreadable. Add more sugar if necessary, otherwise prepare to frost cake.

Chocolate Chip Cookies with a Unique Technique
Baking With Tundra
Makes about 3 dozen, 3-inch cookies

Cookie Ingredients:

2 1/3 cups plus 1 tablespoon all-purpose flour
3/4 teaspoon baking soda
1 teaspoon kosher salt
2 cups semi-sweet chocolate chips
8 ounces (2 sticks) cold unsalted butter, cut into small pieces
1 cup packed dark grown sugar, preferably molasses sugar
1/2 cup granulated sugar
2 large eggs

Directions:
1.    Position racks in the lower and upper thirds of the oven and preheat oven to 350 degrees.  Line two baking sheets with parchment paper.

2.    Sift flour and baking soda into a medium bowl.  Stir in the salt.

3.    In the bowl of a stand mixer fitted with the paddle, beat half the butter (1 stick) on medium speed until fairly smooth.  Add both sugars and the remaining butter, and beat until well combined, then beat for a few minutes until mixture is light and creamy.  Scrape down sides of the bowl.  Add eggs one at a time, beating until the first one is incorporated before adding the next and scraping the bowl as necessary.  Add dry ingredients and mix on low speed to combine.  Mix in chocolate.

4.    Remove bowl from mixer and fold dough with a spatula to be sure the chocolate is evenly incorporated. The dough or shaped cookies can be refrigerated, well wrapped, for up to 5 days or frozen for 2 weeks.  Freeze shaped cookies on the baking sheets until firm, then transfer to freezer containers.  (Defrost frozen cookies overnight in the refrigerator before baking.)

5.    Using about 2 level tablespoons per cookie, shape dough into balls.  Arrange 8 cookies on each pan, leaving about 2 inches between, because the dough will spread.  Bake for 12 minutes, or until the tops are not longer shiny, switching the position and rotating pans halfway through baking.  (I just baked pans one at a time in the middle of the oven.)

6.    Cool cookies on the pans on cooling racks for about 2 minutes to firm up a bit, and then transfer to the racks to cool completely.  Repeat with second batch of cookies.  (The cookies can be stored in an airtight container for up to 2 days.)

Chocolate Banana Cake
Baking With Tundra
Makes one 9 X 5 inch loaf or a 9 inch round

Cake Ingredients:

1 1/4 cups all-purpose flour
1/4 cup Dutch processed cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 1/3 cups mashed ripe bananas (about 3 medium)|
1 teaspoon vanilla extract
1/2 cup sour cream
4 oz bittersweet chocolate, finely chopped

Directions:

1.    Position a rack in the center of the oven and preheat oven to 350.  Grease bottom and sides of 9 X 5 inch loaf pan or 9 inch round pan.

2.    Sift together flour, coca powder, baking soda, and salt into a medium bowl.  Set aside.

3.    In the bowl of an electric mixer, using paddle attachment beat butter at medium speed until creamy, about 1 minutes.  Gradually beat in the sugar and beat at high until well blended, about 2 minutes.  At medium speed, beat in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary.  Add the mashed bananas and vanilla extract and mix at low speed until blended.  Add the flour mixture at low speed in three additions, alternating it with the sour cream in two additions.  Remove bowl from the mixer stand and stir in the chopped chocolate.  Scrap batter into the prepared pan and smooth top with spatula.

4.    Bake cake for 55 to 65 minutes (loaf pan) or 45 to 50 minutes (round pan), until a cake tester into the center comes out clean (except for any melted chocolate.)

5.    Cool the cake in the pan on a wire rack for 15 minutes.

6.    Unmold cake onto the rack, turn right side up and cool completely.

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Asian Style Recipes

Part 1 | Asian Recipes

Asian cuisine is on the rise in the United States! It’s said we’re in the middle of an Asian-food renaissance that’s being led by two fronts – dedicated students of Eastern culinary traditions and by young chefs who are reinventing traditional, boring Asian dishes! With our newly launched recipe series we have a couple of Asian dishes for you to try in your kitchen.

Vietnamese Grilled Pork Spring Rolls Recipe
Asian Style Recipes

Ingredients: (Serves 4)

For the grilled pork:
1 lb pork chops, loin, butt or shoulder. Sliced thin.
2 garlic cloves, minced
2 shallots, minced
1 Tbs fish sauce
1 tsp sugar
2 tsp freshly ground black pepper, or to taste
1/4 cup peanut or vegetable oil

Hoisin Peanut Dipping Sauce Recipe:

1 cup (8 oz) hoisin sauce
1/4 cup smooth peanut butter
1 Tbs rice vinegar
2 garlic, crushed
1 minced Thai chili, or more for desired spiciness

For spring roll rice paper assembly: About 10 rice paper wrappers

Lettuce
Cucumber, cut into long slices
Fresh herbs: mint, cilantro, basil, Vietnamese coriander, balm or perilla
Bean sprouts

Directions:

1. In plastic bag, combine all ingredients for the grilled pork. Let marinade for about 20 minutes. Grill both sides of pork for about 2-3 minutes, or until desired texture.

2. In blender, combine all ingredients for the hoisin peanut dipping sauce. Blend until everything combines smoothly together. If it is too thick, continue adding warm water until desired consistency.

3. In bowl of warm water, dip each rice paper wrapper for about 3-5 seconds (depending on rice paper thickness). Do not over soak your rice paper wrapper! Place on work service and allow rice paper to soak up water and become gelatinous and pliable (about 30 seconds to 1 minute, again, depending on the thickness rice paper).

4. On top 1/3 side closest to you, lay lettuce on the bottom for added strength to the wrapper. Then place meat, herbs and other vegetables. Roll up spring roll about 1/3 way through, and then fold in the sides.

5. Serve with hoisin peanut dip on an Obon serving tray.

Banh Hoi (Vietnamese Rice Noodles with Beef)
Asian Style Recipes
Beef: (Serves 4)

1 1/4 pounds well-marbled tri-tip (bottom sirloin) steak, well trimmed (about 1 pound after trimming)
2 large cloves garlic, minced and crushed to a paste
1 small shallot, finely chopped (about 2 1/2 tablespoons total)
2 teaspoons light brown sugar
1/8 teaspoon salt
Generous 1/4 teaspoon black pepper, freshly ground preferred
1 tablespoon fish sauce
1 tablespoon light (regular) soy sauce
2 tablespoon oil
1 pound fresh banh hoi fine rice noodles
1/2 cup Scallion Oil Garnish
1 small head soft leaf lettuce, such as red leaf, green leaf, or butter leaf
8 to 12 sprigs cilantro
8 to 12 sprigs mint
1 small English cucumber, seeded and sliced, optional
8 to 12 sprigs of other Vietnamese herbs, such as red perilla (tia to) and Vietnamese balm (kinh gioi), optional
3/4 cup Nuoc Cham dipping sauce

Directions:

1. If you have time, freeze the place the steak for about 15 minutes to firm and be easier to cut. Slice the beef across the grain into thin strips, a scant 1/4 inch thick, about 1 1/2 inches wide, and about 3 inches long. You may need to angle the knife to achieve the ideal width and make sure you are using a sharp, professional grade chef’s knife.  Set aside.

2. In a large mixing bowl, combine the garlic, shallot, brown sugar, salt, pepper, fish sauce, soy sauce and oil. Stir to dissolve the sugar. Add the beef and use your hands to massage the seasonings into the beef, making sure that each slice is well coated. Cover with plastic wrap and marinate at room temperature for 1 hour. Or, refrigerate overnight, letting the beef sit out for 30 minutes to remove the chill before grilling.

3. While the beef marinates, make the scallion oil, if you haven’t done so. Before grilling the beef, prepare the banh hoi noodles. Use kitchen shears to halve each piece of the noodles into pieces the size of playing cards. Arrange them on 2 platters in overlapping layers, with some scallion oil atop each piece of noodle; leftover scallion oil can be served on the side for extra richness. Cover the noodles, and set aside to prevent drying while you cook the beef. Arrange the lettuce, herbs and cucumber on 1 or 2 plates and set at the table. Put the dipping sauce in a communal bowl or individual sauce cups and set at the table.

Orange Chicken Recipe
Asian Style Recipes
Ingredients:

1/2 pound chicken breast (cut into bite-size cubes)
5 dried red chilies (cut into 1.5 inch length, seeded and soaked in warm water)
1 teaspoon minced orange zest
2 cloves garlic (minced)
1 inch ginger (minced)
1 stalk scallion (use the white part only, cut into thin threads for garnishing)
2 teaspoons oil
Oil for deep frying

Orange Sauce:

1/4 cup freshly-squeezed orange juice
3 tablespoons canned chicken broth
1 tablespoon soy sauce
2 teaspoons Chinese rice wine or dry sherry
1/2 teaspoon sesame oil
1 teaspoon rice vinegar
5 teaspoons sugar
1/8 teaspoon white pepper powder
1 teaspoon corn starch
Salt to taste

Frying Batter:
1/2 cup water
2 oz. all-purpose flour
1 oz. corn starch
1/2 teaspoon baking soda
1/2 egg
1 teaspoon cooking oil
1 small pinch of salt

Directions:

1.    Mix the orange sauce ingredients and set aside.

2.    Mix the frying batter and dip the chicken meat into the batter. Heat up a pot, or even better, a wok of cooking oil. When the cooking oil is hot enough for frying, drop the chicken pieces into the oil and deep fry them until they turn golden brown or crispy. Transfer them out onto a plate lined with paper towels to soak up the excess oil.

3.    In a wok, add 2 teaspoons of cooking oil and quickly stir-fry the minced garlic and ginger until aromatic. Add in the dried red chilies and toss around until you smell the spicy aroma. Follow by the minced orange zest and then chicken. Quickly stir the chicken around before adding the orange sauce mixture. Continue to stir-fry until the sauce thickens. Dish out, garnish with the scallion threads and serve immediately with steamed white rice.

4.    Prepare a charcoal or preheat a gas grill to medium (you can hold your hand over the rack for no more than 4 to 5 seconds). To broil the beef, position a rack about 4 inches from the heat source and preheat the oven for 20 minutes so it is nice and hot.

5.     I usually grill the meat as individual pieces, working the meat with tongs to turn them frequently. If you prefer, skewer the meat on soaked bamboo skewers (soak 16 to 20 skewers in water for 45 minutes) so that the pieces are easier to grill; you can serve the meat on the skewers or remove them from the skewers. Whether grilling or broiling, cook the beef for 5 to 7 minutes, turning frequently, until browned and a little crispy.

6.    Arrange on a platter and serve with the noodles, lettuce and herbs, and dipping sauce. To eat, invite guests to take a palm-size piece of lettuce, add few leaves of fresh herbs, a piece of banh hoi noodle, and a piece of beef. Bundle up the parcel, dip it into the sauce and deliver to the mouth.

Tundra Restaurant Supply offers over 200 Asian Restaurant Supplies to help you cook the best Asian food around!

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Fiesta of Flavor: Mexican Food Recipes

Mexican cuisine is off the charts with flavor and color. The best part about making Mexican food is that you can use canned ingredients from your cupboard or fresh produce from the local farmers market to make a tasty and appealing dish.

Below are a few Mexican recipes we compiled that will not only impress customers at your establishment but also your friends and family at home.

Vegetarian Mexican Salad Boats:
Fiesta of Flavor: Mexican Food Recipes
1 bunch romaine hearts, rinsed and separated
1 sweet potato, finely diced
1 Tbs. cumin
1 Tbs. chili powder
1 (14.5 oz) can black beans, drained and rinsed
1 (10 oz) can sweet corn, drained and rinsed
4 radishes, thinly sliced
10 cherry tomatoes, halved
1/2 cup cilantro, roughly chopped
1 lime
5 Tbs. extra-virgin olive oil, divided
Coarse salt and freshly ground pepper
1 avocado, diced

Directions: Heat 2 Tbs. of oil in a medium skillet over medium-high. Add the sweet potatoes, cumin, chili powder, a pinch of coarse salt and freshly ground pepper. Sauté about 10 minutes, until browned and cooked through. Remove from heat. In a small bowl, whisk together the remaining 3 Tbs. oil, juice from the lime, cilantro and another pinch of salt and pepper. In a bowl, combine the beans, corn, sweet potatoes, tomatoes and radishes. Pour in the dressing and toss to combine. Spoon the mixture into each romaine boat and top with diced avocado and more cilantro, if desired.

Stacked Roasted Vegetable Enchiladas
Fiesta of Flavor: Mexican Food Recipes
Ingredients:
1 poblano chile, cut into matchsticks
2 red bell peppers, cut into matchsticks
1/2 head of cauliflower, cut into 1/2-inch chunks
1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 medium onion, halved and slivered
1 cup corn kernels, fresh or frozen
3 T heat-safe oil like grape seed or coconut
1 1/2 tsp ground cumin
2 garlic cloves, minced
salt and black pepper
1/2 cup chopped fresh cilantro
2 cups homemade or store bought salsa/pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
9-10 corn tortillas, halved (try making homemade tortillas!)
2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
sour cream and thinly sliced scallions (green onions) for garnish, if desired

Directions: Preheat the oven to 425°F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.

Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, and then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350°F.

Prepare an 8” or 9” square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.

Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.

Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.

Fiesta of Flavor: Mexican Food Recipes

Photo Credit Pinch of Yum. Click on image to view recipe.

Chicken Tamale Pie

1/3 cup fat free milk
1/4 cup egg substitute
1 1/2 tablespoon taco seasoning, divided
1/4 teaspoon ground red pepper
1 (14 3/4 ounce) can cream-style corn
1 (8.5 ounce) box corn muffin mix (such as Jiffy)
1 (4 ounce) can chopped green chilies, drained
1 (10 ounce) can red enchilada sauce
2 cups shredded cooked chicken breast
3/4 cup shredded white cheese
Cilantro and crumbled Cotija cheese for topping

Instructions: Preheat oven to 400°F. Combine milk, egg, ½ tsp taco seasoning, ground red pepper, corn, muffin mix and green chilies in a large bowl, stirring just until moist. Pour mixture into a round pie plate coated with cooking spray. Bake at 400°F for 20-30 minutes. While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. When corn is done – it will be just barely set and golden brown – pierce entire surface liberally with a fork (it might stick a little bit to the fork). Pour enchilada sauce over top. Top with chicken; sprinkle with cheese. Bake at 400°F for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Top each serving with cilantro and Cotija cheese.

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Summer Ice Cream Treats

Ice cream is one of those treats that can put a smile on anyone’s face who is indulging in the desert. It comes in many forms and flavors to appeal to everyone and can be enjoyed throughout the day. Here are a few appetizing ice cream recipes that would be great for an ice cream shop, restaurant or even at home. They make us smile just looking at them.

Chocolate Covered Brownie Ice Cream Sandwiches
Summer Ice Cream Treats

 

 

 

 

 

 


For the Brownies:

1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
2 tbsp cocoa, plus more for pan
2 eggs
1 tsp pure vanilla extract
3/4 cup flour
pinch of kosher salt

For the Ice Cream Sandwiches:
1 qt vanilla ice cream, slightly softened
2 lbs chocolate chips
1 tsp oil

Directions: Preheat the oven to 350°F. Butter a quarter sheet pan (a small jelly roll pan), or a 13x9inch pan. Place a sheet of parchment paper in the bottom, spread with butter, and dust with cocoa powder. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, sugar, and 2 tablespoons of cocoa powder. When the mixture is creamy, and all lumps are gone, add in eggs, one at a time, incorporating well after each addition. Add in vanilla.

With the mixer on low, add in flour and salt. Mix until just combined. Spread into prepared pan and bake until shiny on the top, 10-15 minutes. Remove from oven, and allow to cool completely.

Remove brownie from the pan, and cut in half. Spread ice cream on one half, and top with the other half. Freeze for 2-4 hours, until firm.

Cut the large ice cream sandwich into smaller sandwiches. Insert wooden Popsicle sticks, and freeze for another hour.

Melt the chocolate chips with the oil in the microwave in 30 second intervals, until chocolate is smooth. Dip each ice cream sandwich in the chocolate and let set on a sheet of parchment paper. Wrap in parchment paper and freeze until ready to serve.

Recipe from: http://www.goodlifeeats.com

Key Lime Pie Ice Cream
Summer Ice Cream Treats

 

 

 

 

 

 

 

 

 

1 1/2 cups whole milk
1/2 cup bottled Key lime juice (such as Nellie and Joe’s)
1/2 cup heavy cream
Dash of salt
1 (14-ounce) can sweetened condensed milk
6 graham crackers (1 1/2 cookie sheets), coarsely crushed, divided
Key lime wedges

Directions: In a large bowl, combine milk, lime juice, heavy cream, salt and sweetened condensed milk; whisk to combine.

Pour mixture into your ice cream maker, and freeze according to manufacturer’s instructions.

Stir 1/3 cup graham crackers into ice cream. Spoon ice cream into a freezer-safe container, and cover and freeze for 1 hour or until firm. Sprinkle each serving with 1 teaspoon graham crackers. Garnish with lime wedges.

Recipe from: http://www.goodlifeeats.com

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Simplify Your Life: Reduce Your Restaurant Menu Items

Simplify Your Life: Reduce Your Restaurant Menu ItemsIn these times of economic uncertainty, it is easy to get lost in trying to do many things all at once. A good example is restaurateurs trying to manage their inventories, their staff, their operations, their books, their sales, their marketing… do you know anybody like that? I thought so.  You need to simplify your life and focus on just a few basic core competences to make your restaurant the best it can be to stand out from your competitors.

So let’s start with your menu: do you have many menu items? If so, perhaps you should think about reducing the number of dishes that you offer.

Frequently restaurateurs think that having many choices is better for their customers, when the opposite is often true. The best restaurants in the world have limited selections with all around excellent offerings.

With large menu choices, the quality is often uneven since it is almost impossible to equally master all the dishes. It also becomes a nightmare to manage the inventory, probably your servers struggle to remember all the dishes (and components), and your customers get often confused with so many choices.

Perhaps you should take a hard look at your menu and reduce the items to just your basic signature dishes. Not only you will avoid that your clients order menu items that are less than exceptional, but fewer dishes mean that they will be easier to remember (making them; thus, memorable) the next time that your clients come over for lunch or dinner.

Having a short and exquisite menu allows your kitchen to focus on providing exceptional quality, reduces your inventory (and perhaps you can even get a volume discount since you will be ordering more of the same items), and makes it easier for your servers and your clients to remember.

There are other secondary advantages such as less programming in your computer or point of sale, better track of what items are selling the best, easier to create the paper menus (with larger font), etc., but the essential point is that your restaurant will be associated in your customer’s mind to a few exceptional dishes. And this is what you want.

If you agree with me, I would suggest that you meet with your Chef (or cook) and go over your menu, eliminating dishes that are less than great until you focus on a few appetizers, salads, entrees, and desserts. Cut down everything else.

Believe me when I tell you that people, your customers, will love to go to your restaurant to eat just a few great dishes. The best restaurants in the wold are famous for one or two dishes that they cook to perfection. No need to reinvent the wheel and try to please everybody.

It is better to have faithful clients that come to your place continually looking for your signature dishes, than trying to please everybody by increasing the number of dishes that you offer, just to have everybody leaving your place with just an OK experience. The world is full of mediocre restaurants; you don’t want to belong to this category. You want to make yours exceptional.

This is the only way to stand out from your competitors.

Jose L. Riesco is a restaurant marketing and consulting expert who has just published a book: Restaurant Marketing Strategies (available at Amazon.com and Barnes & Noble.com).  His site www.myrestaurantmarketing.com, contains lots of free restaurant marketing information and ideas to help you improve your restaurant marketing.

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Engineering Your Menu

The menu is often the first thing your customers see when they decide to eat at your restaurant, and sometimes might even be the thing that convinces them to come inside in the first place. But you’d be surprised how many restaurants spend little or no time on menu design, and as a result miss out on easy ways to help servers sell top menu items.

Some Menu Engineering Pointers

  • Drop the dollar signs. Anyone who has sat in a restaurant trying to decide what to order is a liar if they tell you they don’t look at the price for help in making a decision. So, if every customer is going to be looking at that number beside menu items, you might as well make it as appealing as possible. A recent study by the Culinary Institute of America (the other CIA) showed that menus without the symbol “$” or the word “dollars” saw an increase in sales of over 8% per person. That’s enough to make any restaurateur scrambling to get the white out!
  • In fact, deemphasize prices as much as you can. Another important tip is to place prices right next to the end of descriptions so that they blend in as opposed to setting them out all by themselves to the far right margin which just gets your customer thinking about how much it will cost rather than how good it will taste.
  • Strategically place best sellers and money makers. Customers scan lists of appetizers, entrees, and desserts in a predictable way. Naturally, they look at the top item first.  Maybe not so logically, they check out the very last item second.  Then a customer will usually go to the second item from the top, then second from bottom, until they get to the middle. Now that you know this, take the menu items of each category and split them up into groups:best sellers,high margin favorites, and then everything else. Place the items that fall into best seller and high margin groups in the prime locations at the top and bottom of your app, entrée and dessert lists. Place high margin items or categories in the top right of the menu and lower margin items in the lower left as well.  The customer’s eye will track to the upper right first, giving items placed there a much higher viewing percentage.
  • You can also promote new items and specials by highlighting them with a box or a “New!” graphic.  These simple visual tricks can increase sales of those items by as much as a third.
  • Train servers to back up your menu. You could have the best menu of all time and still go under in a hurry if your servers aren’t selling your menu. The trick is to get a good combination of menu engineering and servers who know what they’re doing.  Teach servers to helpfully suggest one of your top three most profitable items when customers ask. Have servers ask for upsells like side salads or a specific brand of alcohol instead of well.  Even a simple technique like using a pen to point to menu items the server is suggesting are proven to be very effective. The point is, give your servers a strategy, and strive to improve that strategy every day.
  • Get some help. For more menu engineering help, you might want to hire a consultant.  Many more factors should be taken into account when you are designing or redesigning your menu than those listed here. The most important of these is customer demographics.  A blue collar mom-and-pop diner probably shouldn’t print sleek menus with an art deco theme. Menu consultants specialize in taking the unique characteristics of your restaurant and using them to maximize sales through one of the primary tools at your disposal: your menu.

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Menu Engineering: Combo Meals Make Customers Think Value

Menu Engineering: Combo Meals Make Customers Think ValueNo matter what kind of restaurant you run, from fast casual to fine dining, combo meals can help your customer make a choice that makes them feel like they’re getting a deal, even if the combo costs exactly the same as the a la carte menu.

This is backed up by a study conducted last year by a professor at the University of Virginia Darden School of Business and discussed in Fast Casual magazine.  The study concluded that customers preferred combo meals regardless of portion size or actual savings versus ordering each item separately.

Part of the combo meal’s popularity is that it’s easier to order than choosing a bunch of a la carte items separately.  Even so, customers who participated in the study said definitively that they thought they were getting a deal when they ordered a combo, even when this turned out to not be the case.

For restaurateurs this information probably confirms something that most knew already.  But that doesn’t mean menus can’t be re-engineered using the combo concept to boost margins, sales, and customer satisfaction.

That’s because large national chains like Applebee’s have taken the combo concept beyond the days of “I’ll have a number 3 please.”  These chains present a series of menu items in a la carte format and let customers build their own combos.  The menu items are undoubtedly high margin winners, and customers love the ability to customize their combo selection.

If you’re an independent restaurateur with no combos on the menu, or even if you already have a more traditional combo section, consider changing up the menu for the new year by taking some of your most popular entrees and apps and placing them on a mix-and-match combo offer.

You don’t have to mark them down all that much (or at all), and combined with a marketing campaign promoting your very own value menu, you just might drum up some business in an otherwise slow January.

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