Quick & Easy Menu Application Ideas from Our Kitchen
Crispy Mozzarella Triangles
Monday, 21 October 2013
Blend Italian seasoning, garlic and white pepper into Authentic Japanese Panko (code 01020) or use Italian Style Seasoned Panko (code 03310). Spray Panko with oil to help the spices stick to the Panko. Cut a Mozzarella loaf into triangle shapes about 1/4 inch thick. Dip Mozzarella triangles into beaten eggs, then dust in flour, then
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Turkey Dinner Bites
Monday, 21 October 2013
Gently blend cooked turkey stuffing, with diced turkey, frozen corn and peas. Roll into a 2 oz ball and flatten into a 3 inch disc. Dust turkey dinner disc in dry tempura batter mix (07230), and dip in prepared tempura batter mix then roll in Authentic Japanese Panko (01020) coating liberally. Deep fry until brown,
Spicy Coconut Broiled Scallops
Monday, 21 October 2013
Combine Coconut Panko (code 03510) with hot sauce and red pepper flakes; set aside. Dip scallops in beaten eggs and roll in Panko mixture; place in an individual casserole dish. Brush with butter and bake at 350 degrees until tender. Serve with a creamy wasabi sauce.
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Coconut Chicken Katsu
Monday, 21 October 2013
Dredge skinless chicken thigh in dry Coconut Batter mix (code 09230). Dip in prepared coconut batter made with cold water then coat with Upper Crust Caribbean Coconut Panko (code 03510). Deep fry at 350-375º until done. Slice into 1-inch strips and serve with a sweet pineapple katsu sauce.
Oven Fried Coconut Crusted Chicken Breast
Monday, 21 October 2013
Use skin-on 7-8 oz bone in chicken breast. Mix eggs and milk (50% of each) in bowl with salt and pepper. Dredge chicken in flour, dip in egg/milk wash then roll in Caribbean Coconut Panko (code 03510). Brush with melted butter and bake at 350° until golden brown.
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Coconut Battered Bananas
Monday, 21 October 2013
Cut banana into 1/2” diagonal slices. Dust the bananas with dry Coconut Batter mix (code 09230). Dip in prepared Coconut Batter made with ice cold water. Deep fry at 350-375 degrees until golden brown. Serve hot with ice cream and drizzle with chocolate syrup.
Spring Fritters
Monday, 21 October 2013
Mix crumbled Queso Fresco cheese with cooked crumbled chorizo and beaten eggs until well blended. Scoop a 2 table spoon size of above mixture, roll and flatten unto 1/2 inch thick disks. Dust in dry Tempura Batter mix (code 07230) then dip in prepared Tempura Batter mix made with water and coat with Authentic Japanese
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Baked clams Oreganato
Monday, 21 October 2013
Start with Authentic Japanese Panko (code 01020) mix in lemon juice, melted butter, grated Parmesan cheese, chopped parsley, dry oregano, crushed garlic, minced onions, clam juice, salt & pepper and a dash of old bay seasoning (texture should be like wet sand).Using a tablespoon, scoop Panko mixture and place on top of open clams (press
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Crisp Bacon Wrapped Tomato & Arugula Salad
Monday, 21 October 2013
Arugula and shaved fennel salad tossed in bacon-mayo vinaigrette (bacon mayo, lemon juice, white wine vinegar, salt and pepper). Top with bacon wrapped tomato slice breaded with Authentic Japanese Panko (code 01020) and fry. Garnish with bacon-mayo (bacon fat, whole egg, lemon juice, salt and pepper) and a slice of bacon. Serve with an avocado
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Chicken Parmesan – Crispy (Video)
Monday, 21 October 2013
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