Recipes http://food-management.com/taxonomy/term/6609/more en Toasted Walnut & Brown Butter Biscuits with Roasted Walnut and Mushroom Gravy http://food-management.com/appetizer-soups-sides/toasted-walnut-brown-butter-biscuits-roasted-walnut-and-mushroom-gravy <div class="node-body article-body"><div></div><p><em>YIELD: 12 servings</em></p> <p><strong>For the biscuits:</strong><br /> 4 &frac12; cups all-purpose flour<br /> &frac12; Tbsp. granulated sugar<br /> 1 Tbsp. kosher salt<br /> 1 &frac12; Tbsp. baking powder<br /> 1 heaping tsp. baking soda<br /> 9 oz. butter, cold, unsalted, cut into small pieces<br /> &frac12; cup walnuts, roasted, rough chop<br /> 13 &frac12; oz. buttermilk</p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/appetizer-soups-sides/toasted-walnut-brown-butter-biscuits-roasted-walnut-and-mushroom-gravy" target="_blank">read more</a></p> http://food-management.com/appetizer-soups-sides/toasted-walnut-brown-butter-biscuits-roasted-walnut-and-mushroom-gravy#comments Appetizer, Soups & Sides Tue, 28 Apr 2015 19:05:00 +0000 47511 at http://food-management.com Photo: California Walnuts Nuevo Latino Shrimp and Smoked Cheddar Grits http://food-management.com/seafood/nuevo-latino-shrimp-and-smoked-cheddar-grits <div class="node-body article-body"><div></div><p><em>YIELD: 12 servings</em></p> <p><strong>For the corn grit cake:</strong><br /> 6 cups water<br /> 6 Tbsps. olive oil, divided<br /> 1 &frac12; tsps. kosher salt<br /> 1 &frac12; lbs. quick grits<br /> &frac12; cup butter, unsalted<br /> 3 oz. chipotle chiles in adobo<br /> 1 lb. smoked Cheddar cheese, 1&rdquo; cubes<br /> 1 &frac14; cups shoepeg corn<br /> 2 Tbsps. all-purpose flour</p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/seafood/nuevo-latino-shrimp-and-smoked-cheddar-grits" target="_blank">read more</a></p> http://food-management.com/seafood/nuevo-latino-shrimp-and-smoked-cheddar-grits#comments Seafood Tue, 28 Apr 2015 19:05:00 +0000 47491 at http://food-management.com Photo: Wisconsin Milk Marketing Board Pollock Cajun Po’ Boy http://food-management.com/seafood/pollock-cajun-po-boy <div class="node-body article-body"><div></div><p><em>YIELD: 1 serving</em></p> <p><strong>For the Cajun mayo:</strong><br /> 2 Tbsps. + &frac12; tsp. light mayonnaise<br /> 2 tsps. yellow mustard<br /> 1/8 tsp. garlic powder<br /> 3/8 tsp. Cajun seasoning</p> <p><strong>For the pickled slaw:</strong><br /> 2 Tbsps. cider vinegar<br /> 1 Tbsp. sugar<br /> 2 Tbsps. pickle relish<br /> 2 &frac12; cups shredded green cabbage<br /> &frac12; cup shredded carrot<br /> 1 Tbsp. chopped scallion</p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/seafood/pollock-cajun-po-boy" target="_blank">read more</a></p> http://food-management.com/seafood/pollock-cajun-po-boy#comments Seafood Tue, 28 Apr 2015 19:05:00 +0000 47501 at http://food-management.com Photo: Alaska Seafood Marketing Institute Blackened Shrimp Po’ Boy Sliders http://food-management.com/seafood/blackened-shrimp-po-boy-sliders <div class="node-body article-body"><div></div><p><em>YIELD: 12 servings</em></p> <p>12 (6&rdquo;) heat-pressed flour tortillas<br /> 1 Tbsp. vegetable oil<br /> 12 shrimp (8-12 count), peeled and deveined<br /> blackening seasoning, as needed<br /> 6 oz. queso fresco, crumbled<br /> 1.2 oz. baby arugula<br /> prepared guacamole<br /> prepared remoulade</p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/seafood/blackened-shrimp-po-boy-sliders" target="_blank">read more</a></p> http://food-management.com/seafood/blackened-shrimp-po-boy-sliders#comments Seafood Tue, 28 Apr 2015 19:05:00 +0000 47521 at http://food-management.com Photo: Mission Foods Deviled Eggs with Cajun-Spiced Walnut “Crumb” Topping http://food-management.com/appetizer-soups-sides/deviled-eggs-cajun-spiced-walnut-crumb-topping <div class="node-body article-body"><div></div><p><em>YIELD: 4 servings</em></p> <p><strong>For the walnut &ldquo;crumb&rdquo; topping:</strong><br /> 1 Tbsp. olive oil<br /> 1 tsp. thyme, dried<br /> &frac14; tsp. garlic powder<br /> 1 tsp. smoked paprika<br /> 1 heaping cup walnuts, finely minced<br /> &frac14; tsp. salt<br /> few dashes cayenne (optional)</p> <p><strong>For the eggs:</strong><br /> 8 hard-boiled eggs, large<br /> 2-3 Tbsps. mayonnaise (can be reduced fat)<br /> 1-2 tsps. prepared mustard, or to taste<br /> 1/8 tsp. salt<br /> 1-2 Tbsps. very finely minced chives</p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/appetizer-soups-sides/deviled-eggs-cajun-spiced-walnut-crumb-topping" target="_blank">read more</a></p> http://food-management.com/appetizer-soups-sides/deviled-eggs-cajun-spiced-walnut-crumb-topping#comments Appetizer, Soups & Sides Sat, 18 Apr 2015 20:58:00 +0000 47221 at http://food-management.com Photo: California Walnuts Prosciutto Stuffed with Mushrooms http://food-management.com/operator-submitted/prosciutto-stuffed-mushrooms <div class="node-body article-body"><div></div><p><em>YIELD: 25 servings</em></p> <p>25 slices prosciutto<br /> &frac12; lb. Portobello mushrooms<br /> &frac12; lb. shiitake mushrooms<br /> &frac12; lb. oyster mushrooms<br /> &frac14; cup shallots<br /> 1 &frac12; cups panko breadcrumbs<br /> 1 cup cooking sherry<br /> salt and pepper, to taste</p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/operator-submitted/prosciutto-stuffed-mushrooms" target="_blank">read more</a></p> http://food-management.com/operator-submitted/prosciutto-stuffed-mushrooms#comments Appetizer, Soups & Sides Operator Submitted Sat, 18 Apr 2015 20:58:00 +0000 47231 at http://food-management.com Photo: Bill Allman, Lebanon Valley College Black Oak Sliders with Sun Dried Tomato Aioli http://food-management.com/appetizer-soups-sides/black-oak-sliders-sun-dried-tomato-aioli <div class="node-body article-body"><div></div><p><em>YIELD: 12 (2 slider) servings</em></p> <p>24 slider buns<br /> 4 lbs. smoked sausage<br /> 2 &frac12; cups iceberg lettuce, thinly sliced or shaved<br /> 2 cups prepared sundried tomato aioli sauce</p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/appetizer-soups-sides/black-oak-sliders-sun-dried-tomato-aioli" target="_blank">read more</a></p> http://food-management.com/appetizer-soups-sides/black-oak-sliders-sun-dried-tomato-aioli#comments Appetizer, Soups & Sides Sat, 18 Apr 2015 20:58:00 +0000 47241 at http://food-management.com Photo: Sara Lee Foodservice Crab and Spinach Stuffed Wontons http://food-management.com/operator-submitted/crab-and-spinach-stuffed-wontons <div class="node-body article-body"><div></div><p><em>YIELD: 35 servings</em></p> <p>1 cup mayonnaise<br /> 1 cup Parmesan, grated<br /> 2 cups shredded Mozzarella<br /> 1 &frac12; cups of frozen, chopped spinach<br /> 1 lb. jumbo lump crab meat<br /> 1 Tbsp. Old Bay seasoning<br /> &frac12; tsp. fresh, minced garlic<br /> &frac12; tsp. black pepper<br /> &frac14; tsp. cayenne pepper<br /> 1 package wonton wraps<br /> &frac12; cup diced green onions</p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/operator-submitted/crab-and-spinach-stuffed-wontons" target="_blank">read more</a></p> http://food-management.com/operator-submitted/crab-and-spinach-stuffed-wontons#comments Appetizer, Soups & Sides Operator Submitted Sat, 18 Apr 2015 20:58:00 +0000 47171 at http://food-management.com <p><em>Photo: Bill Allman, Lebanon Valley College</em></p> Meatballs with Honey Harissa Pomegranate Glaze http://food-management.com/appetizer-soups-sides/meatballs-honey-harissa-pomegranate-glaze <div class="node-body article-body"><div></div><p><em>YIELD: 24 meatballs</em></p> <p>For the glaze:<br /> 2 cups pomegranate paste<br /> 1 cup honey<br /> 1 cup red wine, preferably Shiraz or Zinfandel<br /> 1 Tbsp. harissa<br /> 2 Tbsps. whole ground mustard<br /> 1 tsp. chili flakes</p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/appetizer-soups-sides/meatballs-honey-harissa-pomegranate-glaze" target="_blank">read more</a></p> http://food-management.com/appetizer-soups-sides/meatballs-honey-harissa-pomegranate-glaze#comments Appetizer, Soups & Sides Sat, 18 Apr 2015 20:58:00 +0000 47181 at http://food-management.com Photo: National Honey Board Baked Feta Cheese with Roasted Grapes http://food-management.com/appetizer-soups-sides/baked-feta-cheese-roasted-grapes <div class="node-body article-body"><div></div><p><em>YIELD: 1 appetizer to serve 6</em></p> <p>&nbsp;1 &frac12; cups red and black seedless grapes<br /> 1 Tbsp. olive oil<br /> 1-2 tsps. balsamic vinegar<br /> 1 lb. block of feta, sliced in half<br /> 1-2 Tbsps. fresh thyme<br /> 1 tsp. dried oregano<br /> red pepper flakes, to taste<br /> drizzle of olive oil</p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/appetizer-soups-sides/baked-feta-cheese-roasted-grapes" target="_blank">read more</a></p> http://food-management.com/appetizer-soups-sides/baked-feta-cheese-roasted-grapes#comments Appetizer, Soups & Sides Sat, 18 Apr 2015 20:58:00 +0000 47191 at http://food-management.com Photo: California Table Grape Commission