Recipes http://food-management.com/taxonomy/term/6609/more en Thai Style Pulled Duck Sliders http://food-management.com/meat/thai-style-pulled-duck-sliders <div class="node-body article-body"><div></div><p><em>YIELD: 10 servings</em><br /> <br /> <strong>For the duck:</strong><br /> 1 lb. prepared pulled duck meat<br /> <br /> <strong>For the Thai sauce:</strong><br /> &frac12; cup soy sauce<br /> 2 Tbsps. peanut oil<br /> &frac12; tsp. toasted sesame oil<br /> &frac12; cup molasses<br /> 1 Tbsp. fresh ginger<br /> 2 Tbsps. fresh garlic<br /> 1 Serrano pepper, whole<br /> <br /> <strong>For the red curry vinaigrette:</strong><br /> 1 cup white vinegar<br /> 1 cup granulated sugar<br /> 2 Tbsps. fish sauce<br /> 2 Tbsps. red curry paste</p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/meat/thai-style-pulled-duck-sliders" target="_blank">read more</a></p> http://food-management.com/meat/thai-style-pulled-duck-sliders#comments Appetizer, Soups & Sides Meat Fri, 23 Jan 2015 17:24:00 +0000 44641 at http://food-management.com Photo: Maple Leaf Farms Spicy Sriracha Crab Cakes http://food-management.com/seafood/spicy-sriracha-crab-cakes <div class="node-body article-body"><div></div><p><em>YIELD: 16 servings</em><br /> <br /> 1 lb. fresh Dungeness crab meat, picked clean and drained<br /> 1/3 cup mayonnaise, soybean oil based<br /> &frac14; cup sour cream<br /> 2 Tbsps. finely chopped parsley<br /> 1 Tbsp. minced onion<br /> 1 Tbsp. Sriracha hot sauce<br /> &frac14; tsp. ground black pepper<br /> 3 cups panko bread crumbs<br /> &frac14; cup soybean oil, divided<br /> </p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/seafood/spicy-sriracha-crab-cakes" target="_blank">read more</a></p> http://food-management.com/seafood/spicy-sriracha-crab-cakes#comments Appetizer, Soups & Sides Seafood Fri, 23 Jan 2015 17:24:00 +0000 44651 at http://food-management.com Photo: United Soybean Board Chipotle Walnut Tart http://food-management.com/bakery-desserts/chipotle-walnut-tart <div class="node-body article-body"><div></div><p><em>YIELD: 10 servings</em><br /> <br /> For the spicy candied walnuts:<br /> &frac12; cup dark brown sugar<br /> &frac14; cup sugar<br /> 1 tsp. ground cinnamon<br /> &frac12; tsp. chili powder<br /> pinch of cayenne pepper<br /> 1 egg white<br /> 1 cup walnut pieces<br /> For the tart dough and shell:<br /> 1/3 cup powdered sugar<br /> pinch of salt<br /> 7 Tbsps. unsalted butter<br /> 1 egg yolk<br /> 1 &frac12; cups all-purpose flour<br /> 1 Tbsp. heavy cream<br /> <br /> For the chipotle chocolate ganache:<br /> 1 &frac34; cups heavy cream</p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/bakery-desserts/chipotle-walnut-tart" target="_blank">read more</a></p> http://food-management.com/bakery-desserts/chipotle-walnut-tart#comments Bakery & Desserts Fri, 23 Jan 2015 17:24:00 +0000 44621 at http://food-management.com Photo: California Walnuts Grilled Spicy Sausage Burritos http://food-management.com/meat/grilled-spicy-sausage-burritos <div class="node-body article-body"><div></div><p><em>YIELD: 8 servings</em><br /> <br /> 1 orange bell pepper<br /> 1 red bell pepper<br /> 8 (4-6 oz. each) precooked spicy chorizo sausages<br /> 1 15-oz. can red beans<br /> 1 chile poblano, roasted, peeled and seeded<br /> 1 cup pico de gallo salsa, homemade or purchased<br /> 8 (12&rdquo;) flour tortillas<br /> 1 cup cooked rice<br /> 3 cups (about 12 oz.) queso fresco cheese, shredded<br /> 4 cups red leaf lettuce, shredded<br /> &frac34; cup sour cream<br /> &frac34; cup prepared guacamole<br /> </p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/meat/grilled-spicy-sausage-burritos" target="_blank">read more</a></p> http://food-management.com/meat/grilled-spicy-sausage-burritos#comments Meat Fri, 23 Jan 2015 17:24:00 +0000 44631 at http://food-management.com Photo: Wisconsin Milk Marketing Board Tofu Potato Hash http://food-management.com/vegan-vegetarian/tofu-potato-hash <div class="node-body article-body"><div></div><p><em>YIELD: 100 servings</em><br /> <br /> 10 lbs. tofu, firmed, fresh, medium dice<br /> 2 oz. curry powder, divided<br /> 1 lb. jalapeno peppers, thinly sliced<br /> 1 lb. corn starch<br /> 5 lbs. red onion, medium dice<br /> &frac12; lb. garlic cloves, chopped<br /> 10 lbs. Russet potatoes, 90-count, steamed, diced<br /> &frac12; oz. cayenne pepper<br /> pinch of dried thyme<br /> 5 lbs. rice, converted brown, steamed<br /> 5 lbs. spinach, julienned<br /> 2 lbs. canned pimentos<br /> 2 cups extra virgin olive oil<br /> 1 gallon vegetable stock</p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/vegan-vegetarian/tofu-potato-hash" target="_blank">read more</a></p> http://food-management.com/vegan-vegetarian/tofu-potato-hash#comments Vegan & Vegetarian Fri, 23 Jan 2015 17:24:00 +0000 44611 at http://food-management.com Photo: Idaho Potato Commission Fried Chicken and Waffles with Molasses Cider Syrup http://food-management.com/poultry/fried-chicken-and-waffles-molasses-cider-syrup <div class="node-body article-body"><div></div><p><em>YIELD: 24 servings</em><br /> <br /> 12 cups buttermilk<br /> 6 Tbsps. sage, rubbed<br /> 18 lbs. bone-in chicken breast halves, each piece cut into thirds<br /> 12 cups all purpose flour<br /> &frac14; cup salt<br /> 2 Tbsps. ground black pepper<br /> 1 &frac12; tsp. ground red pepper<br /> vegetable oil for frying<br /> 3 cups apple cider<br /> 3 cups molasses<br /> &frac34; cup firmly packed brown sugar<br /> 1 &frac12; cups unsalted butter<br /> 2 Tbsps. vanilla extract<br /> 6 cups pancake and waffle mix<br /> 2 Tbsps. sage, rubbed<br /> </p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/poultry/fried-chicken-and-waffles-molasses-cider-syrup" target="_blank">read more</a></p> http://food-management.com/poultry/fried-chicken-and-waffles-molasses-cider-syrup#comments Bakery & Desserts Poultry Fri, 09 Jan 2015 15:55:00 +0000 44111 at http://food-management.com Photo: McCormick for Chefs Chicken Waffle Tenders http://food-management.com/poultry/chicken-waffle-tenders <div class="node-body article-body"><div></div><p><em>YIELD: 24 servings (2 tenders each)</em><br /> <br /> 48 frozen breaded chicken tenders<br /> 1 &frac12; qt. prepared waffle batter<br /> 15 oz. honey barbecue sauce<br /> 13.5 oz. honey mustard dressing<br /> <br /> <strong>1.</strong> Fry frozen tenders in 350&deg;F deep fryer for 6 minutes or until fully cooked. Drain.<br /> <strong>2.</strong> Coat tenders in batter. Deep-fry for 3 min. or until golden brown.<br /> <strong>3.</strong> Serve with barbecue sauce and dressing on the side.<br /> <br /> <em>Photo and recipe: Kraft</em><br /> &nbsp;</p> </div> <div class="og_rss_groups"></div> http://food-management.com/poultry/chicken-waffle-tenders#comments Bakery & Desserts Poultry Fri, 09 Jan 2015 15:46:00 +0000 44101 at http://food-management.com Photo: Kraft Blue Sky Steak and Waffles http://food-management.com/meat/blue-sky-steak-and-waffles <div class="node-body article-body"><div></div><p><em>YIELD: 24 cups</em><br /> <br /> <strong>For the batter:</strong><br /> 6 cups prepared waffle batter<br /> 1 &frac12; Tbsps. dried tarragon<br /> 1 &frac12; Tbsps. kosher salt<br /> 2 tsps. black pepper<br /> 2 tsps. garlic powder<br /> <br /> <strong>For the demi-glace:</strong><br /> &frac14; cup butter<br /> &frac12; cup shallots, minced<br /> &frac12; cup sherry vinegar<br /> 6 cups veal demi-glace<br /> 6 Tbsps. coarse-grain mustard<br /> salt and black pepper, as needed<br /> <br /> <strong>For the steak:</strong></p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/meat/blue-sky-steak-and-waffles" target="_blank">read more</a></p> http://food-management.com/meat/blue-sky-steak-and-waffles#comments Bakery & Desserts Meat Fri, 09 Jan 2015 15:40:00 +0000 44081 at http://food-management.com Photo: The Beef Checkoff Red Jasmine Rice & Coconut-Ginger Waffles with Adobo http://food-management.com/poultry/red-jasmine-rice-coconut-ginger-waffles-adobo <div class="node-body article-body"><div></div><p><em>YIELD: 12 servings</em><br /> <br /> <strong>For the waffle batter:</strong><br /> 8 oz. red jasmine rice<br /> 1 Tbsp. extra-virgin olive oil<br /> 2&frac12; Tbsps. minced ginger<br /> 1 Tbsp. minced garlic<br /> 1&frac12; cups chicken stock<br /> 1 cup coconut milk<br /> 2 bunches scallions, sliced, divided<br /> 6 eggs<br /> 2&frac12; cups milk<br /> 1 cup melted butter<br /> 2 Tbsps. vanilla extract<br /> 3 cups flour<br /> 2 Tbsps. baking powder<br /> 2 Tbsps. sugar<br /> <br /> <strong>For the adobo chicken:</strong></p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/poultry/red-jasmine-rice-coconut-ginger-waffles-adobo" target="_blank">read more</a></p> http://food-management.com/poultry/red-jasmine-rice-coconut-ginger-waffles-adobo#comments Bakery & Desserts Poultry Fri, 09 Jan 2015 15:40:00 +0000 44091 at http://food-management.com Photo: InHarvest Alaska Pollock Banh Mi http://food-management.com/seafood/alaska-pollock-banh-mi <div class="node-body article-body"><div></div><p><em>YIELD: 1 serving</em><br /> <br /> 1 whole-grain hoagie roll<br /> 1 Tbsp. soy mayo (recipe follows)<br /> 3 oz. unbreaded, frozen pollock portions, cooked<br /> 5 slices cucumber, peeled, sliced thin<br /> 1 Tbsp. red onion, sliced<br /> 1 tsp. cilantro, leaves and stems, chopped<br /> 1 Tbsp. jalapeno peppers, canned, drained<br /> &frac14; cup Asian slaw (recipe follows)<br /> <br /> <strong>1</strong>. Spread 1 Tbsp. soy mayo onto hoagie roll.<br /> 2. Add a 3 oz. pollock and top with cucumbers, onion, cilantro and jalapeno. Top with Asian slaw.</p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/seafood/alaska-pollock-banh-mi" target="_blank">read more</a></p> http://food-management.com/seafood/alaska-pollock-banh-mi#comments Seafood Tue, 09 Dec 2014 19:16:00 +0000 43251 at http://food-management.com