Quick & Easy Menu Application Ideas from Our Kitchen
Spicy Spam Croquettes
Monday, 21 October 2013
Blend diced spam together with a spicy katsu sauce. Spoon spicy spam blend into mashed potatoes and roll mashed potatoes around filling until the filling is hidden inside the mashed potato. Dip stuffed potato roll into egg wash and then Authentic Japanese Panko (code 01020). Deep fry until brown. Coated croquettes can be pre-staged and
- Published in Panko Recipe Suggestions, Recipe Suggestions
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Top Crusted Crispy Baked Sweet Potato side
Monday, 21 October 2013
Start with Authentic Japanese Panko (code 01020) add olive oil, grated Parmesan cheese, black pepper, garlic powder and onion powder, gently blend (the texture should be like a light wet sand/paste). Slice the sweet potatoes or cube the sweet potatoes (potatoes should be cooked or par cooked) and place 3-4 oz in an oven-suited oval
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Sweet Coconut Onion Rings
Monday, 21 October 2013
Slice thick sweet Spanish onions. Dust with dry Coconut batter mix (code 09230) and shake off excess. Dip in prepared Coconut batter and roll in Upper Crust Coconut Panko (code 03510) applying liberally. Deep fry at 350-375 degrees until golden brown. Serve with a mango Chutney.
Caribbean Coconut Chicken Fingers
Monday, 21 October 2013
Use chicken thigh trim pieces (approx ½ inch thick strips) – dredge trim pieces in dry Coconut Batter mix (code 09230). Dip in prepared Coconut batter made with water then coat with Caribbean Coconut Panko (code 03510). Deep fry at 350-375º until done. Serve with a dipping sauce. Great for a to-go menu.
Sweet Potato & Cheese (like Mac & cheese with a twist)
Monday, 21 October 2013
Sauté Authentic Japanese Panko (code 01020) with butter until brown, remove from heat and add grated Parmesan cheese, grated Romano cheese, Italian seasoning and black pepper. Set aside. Make a creamy cheese sauce using cheddar, Jack, & Swiss cheese blend, add cooked cubed sweet potato to the cheese sauce and gently blend until well coated.
- Published in Panko Recipe Suggestions, Recipe Suggestions
Coconut Cod Fingers
Monday, 21 October 2013
Start with a 0.5-0.75 oz cod strip, rinse in cold water and dust with dry Coconut Batter mix (code 09230), shake off extra. Dip in prepared Coconut batter made with ice cold water. Roll in Coconut Panko (Code 03510). Deep fry at 350-375 degrees until golden brown. Serve as a coconut fish & chip basket,
Coconut Pineapple Bites
Monday, 21 October 2013
Cut fresh pineapple into 1-inch chunks or use a pineapple wedge about 5 inches long ½ inch thick. Dust pineapple with dry Coconut batter mix (code 09230) and shake off excess. Dip in prepared Coconut batter then roll in Coconut Panko (code 03510) applying liberally. Store in a freezer. Deep fry at 350-375º until golden
Panko and Three-Cheese Frittata
Monday, 21 October 2013
Sauté Authentic Japanese Panko (code 01020) in olive oil until golden brown, let cool. Blend in shredded Monterey Jack, white cheddar, and Asiago cheese. Set aside. Sauté a blend of vegetable (mushrooms, onions, peppers, carrots) when 3/4 done, add salt & pepper combine with beaten egg mixture (eggs & milk & shredded cheeses). Place in
- Published in Panko Recipe Suggestions, Recipe Suggestions
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.
- Published in Panko Recipe Suggestions, Recipe Suggestions
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.