Another great recipe from our friend Chef Shannon at Pinnacle Foods. Shrimp, coupled with a bold, orange-ginger sauce and red pepper, the ocean delights take on a sweet yet savory flavor that makes for a different and delightful menu choice. Diners looking for a lavish seafood dinner that is not too pretentious will enjoy this Asian-infused dish amped up with a tasty exterior by being cooked on the grill. The addition of fennel and arugula add to the pure taste of the shrimp while also contributing a velvety texture to the overall meal. Candied pecans add to the saltiness of the ocean while also giving an eye-catching appearance.

Ginger Shrimp

Ingredients:

Orange                                                            1

Kosher Salt and Freshly Ground

Black Pepper

Contessa Shrimp, Peeled and

Deveined 16/20                                   1 lb.

Red Bell Pepper                                  1

Fennel Bulb, Thinly Sliced                 1 med.

Baby Arugula                                      5 oz. (about 5 cups)

Ventura Orange Sesame

Ginger Dressing                                  8 oz.

Azar Candied Pecans                          4 oz.               

Orange Liqueur                                   2 oz.

Preparation Instructions:

Prepare a medium-high gas or charcoal grill fire. In a medium bowl add shrimp and toss with orange sesame ginger dressing and let sit in refrigerator for 30 minutes. Sauté shrimp and finish with orange liqueur (flame off alcohol). Move shrimp to a clean plate and refrigerate. Grill whole pepper until grill marks appear (about 4-7 minutes) to ensure they are soft and skin is charred. When peppers are done, move to plate and continue chilling. Peel and thinly slice red peppers. In a large bowl, toss fennel and arugula with half of the orange sesame ginger dressing. Season to taste with salt and pepper. Distribute greens on 4 different plates and top with the shrimp and red peppers. Top with candied pecans and grated orange zest. Drizzle with remaining dressing and serve.

The noodle bowl concept is versatile and easy to execute. And thanks to our friends at Venture CDC, we have a great recipe that’s easy to prep and serve.  This popular dish is found all across Asia and makes a nice addition to a menu looking to provide a sumptuous and healthy meal to diners. The two different noodle broths below, KimChi consommé and Penang Hokkien Mee broth, can be tailored to a diner’s liking with the addition of meats, fish, vegetables and garnish. Considered the world’s most perfect one-dish meal, noodles bowls provide an inexpensive yet flavorful menu item that can please a variety of appetites. The video is below and the recipe under that. Enjoy…

KimChi Consommé Ingredients:

Water                                      3.5 quarts

Korean Chili Garlic Sauce      1 c.

Minors Consommé Prep          5 T.

Rice Vinegar                           1 T.

KimChi Consommé Preparation Instructions:

In a non-reactive stock pot, bring water to a boil. Add consommé prep and stir to incorporate. Add Korean chili garlic sauce while stirring. Return to a boil and reduce heat. Simmer 10 minutes to steep sauce then strain through a chinois.  For a clear look, additional fine straining is necessary and will result in a deep reddish hue that looks and smells fantastic.

Penang Hokkien Mee Broth Ingredients:

Water                                      3 quarts

Minors Shrimp Base                4T.

Minors Ancho Concentrate     1 t.

Minors Lime Ginger

RTU Sauce                              ½ c.

Minors Sweet and Spicy

Plum RTU Sauce                    ¼  c.

Penang Hokkien Mee Broth Preparation Instructions:

This prawn soup is best when prepared in a non-reactive sauce pot. Place all ingredients together in pot and bring to a boil. Reduce to simmer and correct for seasoning. Serve hot.

**Further Preparation Instructions:

Both the KimChi Consommé and the Penang Hokkien Mee Broth are enhanced by traditional noodle bowl elements including: thinly sliced vegetables, meats, fish, noodles and some fresh herbs. AGAR recommends Tyson Flat Iron steak for noodle bowls along with a number of authentic Asian vegetables. The final build will include ladling boiling broth over the choice of meats, vegetables and cooked noodles placed in a serving dish. Garnish appropriately.

This menu item is ideal for diners in search of a healthy meal with great taste. Whole grains give the Asian chicken rice bowl a flavorful base which is well complimented by fresh chicken strips, peas and edamames. When topped with an Asian sauce the dish becomes filled with the tang of orange and ginger giving it a savory sensation. Crispy strips and sesame seeds are a perfect garnish to an overall wholesome and delicious repast. Thanks to our good friends at American Patriot Sales for this one that was featured at our Smackdown Food Show competition. See the video of our visit below;

Ingredients:

Simplot Whole Grain Garden

Blend (101202)                                   5 oz.

Dutch Quality 5 oz. Naturalle

Chicken Breast (815313)                    5 oz.

Simplot Snap Peas (098848)               3 oz.

Simplot Edamames (952276)              3 oz.

TMI Egg Roll Wrapper (910111)       2 oz.

Asian Sauce, Hoisen, Orange

Ginger Etc.                                          2 oz.

Sesame Seeds

Preparation Instructions:

Prepare Simplot whole grains in oven. Set aside. Season and grill Dutch Quality Naturalle chicken Breast. Slice and set aside. Steam Simplot snap peas and Simplot edamames. Set aside. Toss chicken breast strips in your favorite Asian sauce. Place a layer of rice on bottom of a bowl. Top with layers of vegetables, chicken and ‘crispy’ strips. Garnish with sesame seeds.

Seafood is always a crowd pleaser and what better way to enjoy tasty ocean delights than in a perfectly formed patty. We’re not talking a Crabby Patty like SpongeBob but we are talking a quality seafood burger customers will be raving about. The combination of shrimp and crabmeat create a fresh, clean taste that is further enhanced by zesty chives. Bread crumbs not only hold ingredients together during the frying process they also provide a substantial foundation for the overall invention. Zesty sauce makes the burger an enticing meal for those looking for a delicious seafood meal in a bun. Let this wholesale food distributor take your burger menu to new heights.

Ingredients:

Cracked Maine Shrimp                       ¼ lb.

Rock Crabmeat                                   ¼ lb.

Ken’s Boom Boom Sauce                   ¼ c.

Chopped Chives                                 1 t.

Plain Bread Crumbs                            1/8 c. (with a little additional to coat burger)

Preparation Instructions:

In large bowl, mix shrimp, crabmeat, sauce, chives and bread crumbs. Form into compact patties and coat with bread crumbs. Place in oven or deep fat fry. Serve.

May is National Hamburger Month but we’re mixing it up here at AGAR. The tuna burger is a great idea for diners looking to enjoy an exceptional yet gratifying burger.  This burger is filled with Asian flavor and although it is a hearty, satisfying meal, distinctive ingredients keep it light and enjoyable. Wasabi adds a strong, clean flavor to fresh tuna. Steak seasoning provides a substantial base to the overall creation and sesame seeds add a slightly nutty flavor which enhances the Asian-infused construction. The tuna burger is great for eaters looking for healthy alternative to conventional ground beef burger. And get more ideas in the video below;

Ingredients:

Fresh Tuna, Diced                               8 oz.

Ken’s Wasabi Cucumber Sauce          ¼ c.

Black and White Sesame Seeds          ½ t.

Canadian Steak Seasoning                  ½ t.

Preparation Instructions:

In large bowl, mix tuna, sauce, seeds and seasoning. Form into patties and place on grill. Cook to rare by just browning top and bottom. Serve.

The Ranch Style Turkey Burger is a great addition to nearly any menu. It is a mouthwatering twist to the traditional burger and fries favorite. Diners can satisfy their guilty pleasure of a ground beef with turkey; a healthier alternative. Avocados and onions give the burger a smooth and zesty flavor and are enhanced by apple cider bacon and jalapenos which make taste buds tingle. The savory essence of the overall meal is well complimented with sweet fries on the side. Due to the marvelous range of tastes, the burger can be enjoyed with a cold beer or a nice glad of wine. Thanks to our friends at American Patriot Sales for this one.

Ingredients:

JennieO Turkey Burger

Or Ground Turkey (992468)               1 ea.

Simplot Sliced Avocados

Or Guacamole (919407)                     2 oz.

Farmland Apple Cider

Bacon  (043018)                                  3 slices

Bridgeford fresh baked roll

Simplot Sweet Fries (936811)            4 oz.

Red onions

Jalapenos

Preparation Instructions:

Proof and bake Bridgeford sandwich roll. Set aside. Grill JennieO turkey burger. Slice roll and add burger. Top with Simplot sliced avocados, Farmland apple cider bacon, sliced red onions and sliced jalapenos. Serve with Simplot sweet fries.

First of all, don’t forget to see the video below about other great burger ideas. You can use other ingredients than beef. How about a little Pork for National Burger Month…This recipe adds a slight, smoky twist to the classic American favorite with Mexican-inspired tastes. Pork is an amazing and innovative alternative to ground beef and is even more flavorful when mixed with tart, piquant chipotle sauce. Scallions add a subliminal crunchiness to the overall texture and spicy yet delicate pepper jack cheese is a perfect topping to a juicy and aromatic burger.

Ingredients:

Ground Pork                                       8 oz.

Sweet Baby Ray’s Chipotle

Citrus BBQ Sauce                              ¼ c.

Ancho Chili Powder                           ¼ t.

Chopped Scallion                                1 T.

Sliced Pepper Jack Cheese

Preparation Instructions:

In large bowl mix ground pork, BBQ sauce, chili powder and scallions. Shape into burger size patties. Place on grill and cook to internal temperature of 155 degrees. Melt cheese just before removing. Serve.