Seafood http://food-management.com/taxonomy/term/6714/more en Maple-glazed bacon-wrapped scallops http://food-management.com/operator-submitted/maple-glazed-bacon-wrapped-scallops-0 <div class="node-body article-body"><div></div><p><em>YIELD: 4 appetizer-size servings</em></p> <p>1 &frac12; lb. large scallops<br /> &frac12; lb. thin-sliced bacon<br /> sea salt and freshly ground black pepper, to taste<br /> maple syrup, as needed for glazing</p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/operator-submitted/maple-glazed-bacon-wrapped-scallops-0" target="_blank">read more</a></p> http://food-management.com/operator-submitted/maple-glazed-bacon-wrapped-scallops-0#comments Operator Submitted Seafood Wed, 20 Apr 2016 15:50:00 +0000 61561 at http://food-management.com University of Vermont Ginger-rubbed salmon with maple-soy glaze http://food-management.com/operator-submitted/ginger-rubbed-salmon-maple-soy-glaze <div class="node-body article-body"><div></div><p><em>YIELD: 4 servings</em></p> <p>4 salmon filets, skinned and boned, 6-oz. each<br /> For marinade:<br /> 1 Tbsp. minced garlic<br /> 1 Tbsp. minced ginger<br /> &frac34; cup orange juice<br /> &frac14; cup soy sauce</p> <p>For sauce:<br /> 2 Tbsps. pure maple syrup<br /> 1 Tbsp. cornstarch combined with 1 Tbsp. water</p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/operator-submitted/ginger-rubbed-salmon-maple-soy-glaze" target="_blank">read more</a></p> http://food-management.com/operator-submitted/ginger-rubbed-salmon-maple-soy-glaze#comments Operator Submitted Seafood Tue, 19 Apr 2016 18:57:00 +0000 61501 at http://food-management.com Kate Hays, University of Vermont Bourride: Provencal mussel, shrimp and codfish soup http://food-management.com/seafood/bourride-provencal-mussel-shrimp-and-codfish-soup <div class="field-deck"> Recipe: Francois de Melogue, chef and author of the cookbook “Cuisine of the Sun: A Ray of Sunshine on Your Plate.” </div> <div class="node-body article-body"><div></div>Recipe: Francois de Melogue, chef and author of the cookbook “Cuisine of the Sun: A Ray of Sunshine on Your Plate.”</div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/seafood/bourride-provencal-mussel-shrimp-and-codfish-soup" target="_blank">read more</a></p> http://food-management.com/seafood/bourride-provencal-mussel-shrimp-and-codfish-soup#comments Seafood Mon, 07 Mar 2016 15:01:00 +0000 59801 at http://food-management.com Photo: Francois de Melogue Mussels in white wine http://food-management.com/seafood/mussels-white-wine <div class="field-deck"> Recipe by Morrison Community Living Executive Chef Robert MacClure </div> <div class="node-body article-body"><div></div>Recipe by Morrison Community Living Executive Chef Robert MacClure</div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/seafood/mussels-white-wine" target="_blank">read more</a></p> http://food-management.com/seafood/mussels-white-wine#comments Seafood Mon, 07 Mar 2016 15:01:00 +0000 59821 at http://food-management.com Photo: Thinkstock Summer-to-Fall Herb-Crusted Black Cod, with Vegetable Antipasto, Bell Pepper Béchamel Sauce and Tomato Ragout http://food-management.com/seafood/summer-fall-herb-crusted-black-cod-vegetable-antipasto-bell-pepper-b-chamel-sauce-and-tomato <div class="field-deck"> Recipe by Epicurean Group Executive Chef Anthony Kresge, Arcade Café </div> <div class="node-body article-body"><div></div>Recipe by Epicurean Group Executive Chef Anthony Kresge, Arcade Café</div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/seafood/summer-fall-herb-crusted-black-cod-vegetable-antipasto-bell-pepper-b-chamel-sauce-and-tomato" target="_blank">read more</a></p> http://food-management.com/seafood/summer-fall-herb-crusted-black-cod-vegetable-antipasto-bell-pepper-b-chamel-sauce-and-tomato#comments Seafood Private Tue, 29 Sep 2015 14:16:00 +0000 51561 at http://food-management.com Photo: Epicurean Group Salmon Burger with Crispy Leeks, Tomato, Butter Lettuce and Green Goddess Dressing http://food-management.com/seafood/salmon-burger-crispy-leeks-tomato-butter-lettuce-and-green-goddess-dressing <div class="field-deck"> Recipe by Culinary Institute of America 2015 Menus of Change conference/Phil Mansfield </div> <div class="node-body article-body"><div></div><p><em>YIELD: 4 servings</em></p> <p><strong>For Green Goddess dressing:</strong><br /> &frac34; cup mayonnaise<br /> &frac14; cup sour cream or cr&egrave;me fraiche<br /> 4 anchovy fillets, oil-packed, drained and chopped<br /> 3 Tbsps. chives, chopped<br /> 2 Tbsps. parsley, chopped<br /> 1 Tbsp. capers, drained and chopped<br /> 2 tsps. lemon zest, finely grated<br /> salt and black pepper, to taste<br /> lemon juice, as needed</p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/seafood/salmon-burger-crispy-leeks-tomato-butter-lettuce-and-green-goddess-dressing" target="_blank">read more</a></p> http://food-management.com/seafood/salmon-burger-crispy-leeks-tomato-butter-lettuce-and-green-goddess-dressing#comments Seafood Private Tue, 11 Aug 2015 19:40:00 +0000 50001 at http://food-management.com Photo: Culinary Institute of America 2015 Menus of Change conference/Phil Mansfield Pork, Shrimp & Walnut Pot Stickers http://food-management.com/seafood/pork-shrimp-walnut-pot-stickers <div class="field-deck"> Recipe by California Walnuts </div> <div class="node-body article-body"><div></div>Recipe by California Walnuts</div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/seafood/pork-shrimp-walnut-pot-stickers" target="_blank">read more</a></p> http://food-management.com/seafood/pork-shrimp-walnut-pot-stickers#comments Seafood Private Fri, 19 Jun 2015 15:19:00 +0000 48501 at http://food-management.com Photo: California Walnuts Salmon Avocado Breakfast Sandwich http://food-management.com/seafood/salmon-avocado-breakfast-sandwich <div class="field-deck"> Recipe by the Alaska Seafood Marketing Institute/University of Massachusetts-Amherst </div> <div class="node-body article-body"><div></div>Recipe by the Alaska Seafood Marketing Institute/University of Massachusetts-Amherst</div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/seafood/salmon-avocado-breakfast-sandwich" target="_blank">read more</a></p> http://food-management.com/seafood/salmon-avocado-breakfast-sandwich#comments Seafood Seafood Private Wed, 10 Jun 2015 16:06:00 +0000 48311 at http://food-management.com Photo: Alaska Seafood Marketing Institute Salmon Salad Nicoise http://food-management.com/seafood/salmon-salad-nicoise <div class="field-deck"> Recipe by Eric Batten, executive chef, North Neighborhood, Michigan State University </div> <div class="node-body article-body"><div></div>Recipe by Eric Batten, executive chef, North Neighborhood, Michigan State University</div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/seafood/salmon-salad-nicoise" target="_blank">read more</a></p> http://food-management.com/seafood/salmon-salad-nicoise#comments Seafood Private Thu, 04 Jun 2015 18:42:00 +0000 48111 at http://food-management.com Photo: Eric Batten, executive chef, North Neighborhood, Michigan State University Seven Minute Salmon http://food-management.com/seafood/seven-minute-salmon <div class="field-deck"> Recipe by Jennifer Iserloh </div> <div class="node-body article-body"><div></div>Recipe by Jennifer Iserloh</div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/seafood/seven-minute-salmon" target="_blank">read more</a></p> http://food-management.com/seafood/seven-minute-salmon#comments Seafood Private Thu, 04 Jun 2015 18:42:00 +0000 48121 at http://food-management.com Photo: National Peanut Board