Flavor Trends, Strategies and Solutions for Menu Development

Ingredient: cilantro

Idaho® Potato Wrap Spring Rolls

Print Recipe Idaho® Potato Wrap Spring Rolls Course Appetizer, Bar Snacks Servings servings Ingredients 6 lbs Idaho® russet potatoes peeled and held in cold water3 cup Parmesan cheese shreddedVegetable Pan Spray Filling 1 cup cilantro coarsely chopped1 cup Thai Basil Leaves thinly sliced1/2 cup Mint Leaves thinly sliced1/2 cup Green Onion thinly sliced1 in Medium English Cucumber cut into 5 or 6-inch julienne strips2 in Medium Red Bell Peppers seeded, cut into 5 or 6-inch julienne strips4 cup Carrots julienne strips1 lb Salad Shrimp 61-70 or 51-60 count1 cup Chopped Peanuts optional24 oz Prepared Hoisin or Peanut Sauce 1...

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Breakfast Enchiladas

Print Recipe Breakfast Enchiladas Course Entree Cuisine Breakfast, Latin, Mexican Servings people Ingredients Al Pastor Pork 10 lbs. pork butt2 cups pineapple juice1 cup orange juice1 cup white vinegar1 cup dark chile powder1/4 cup chopped garlic2 tablespoons dried Mexican oregano2 tablespoons ground cumin2 tablespoons kosher salt1 teaspoon ground cloves4 bay leaves crumbled Black Beans 2 lbs. dried black beans rinsed4 quarts water1-1/2 cups roughly chopped onions1/2 cup ketchup1 teaspoon ground cumin1 teaspoon chipotle puree1 teaspoon epazote powder1 tablespoon kosher salt Guajillo Salsa 6 oz. Guajillo chiles toasted6 cups chopped yellow onions1 cup chopped garlic1 cup olive oil blend6 pounds...

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