Great snacks anytime. Savvy small plates. Ideal Lenten menu.
or displayed perfectly in our new Wire Basket Collection.
A must-have for gastropubs.
Ideal for sandwiches and snacks. Rustic bar or dockside.
Our new wire cones are perfect for frites and fritters –
so upright for other sophisticated snacks.
Baked Basil Fries
1 tablespoon olive or vegetable oil
1 tablespoon dried basil
1/4 teaspoon garlic powder
4 medium red potatoes
In a bowl, combine Parmesan cheese, oil, basil and garlic powder. Cut potatoes into 1/4-in. sticks. Add to cheese mixture; toss to coat. Place in a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Bake at 425 degrees for 15 minutes; turn potatoes. Bake 15-20 minutes longer or until crisp and tender.
Portobello Mushroom Fries
courtesy of Rachel Ray
1/4 cup extra-virgin oil–also for drizzling
Steak seasoning blend or coarse salt and pepper
2 eggs, beaten
1/4 cup parsley chopped
1 cup Italian bread crumbs
1/2 cup shredded or grated Parmesan
Preheat a grill pan over medium high to high heat. Scrape the gills off the underside of the portobello mushroom caps with a spoon. Brush caps gently with a damp cloth to clean them. Drizzle caps with oil to keep them from sticking to the grill pan and season the caps with steak seasoning or salt and black pepper.
Grill mushrooms 3 or 4 minutes on each side under a loose tin foil tent until just tender. Remove from heat and cool 5 minutes. Slice grilled caps into 1/2-inch strips. Turn strips in egg, then coat in mixture of parsley, bread crumbs and cheese. Cook “fries” over medium high heat in enough extra-virgin olive oil to coat a nonstick skillet in a thin layer, about 1/4 cup. “Fries” will brown in 2 or 3 minutes on each side.
Fried Polenta Cheese Fritters
1 1/2 cups yellow cornmeal
1/2 cup all purpose flour
1 teaspoon salt
1 cup whole milk
1 cup water
1 1/2 cups canola oil
Chopped fresh parsley
Lightly oil 8x8x2-inch metal baking pan. Whisk first 4 ingredients in bowl. Bring milk and 1 cup water to boil in large saucepan over medium-high heat. Gradually whisk in dry ingredients. Reduce heat to medium-low; simmer until very thick, whisking constantly, about 2 minutes. Remove from heat. Mix in cheese. Transfer batter to prepared pan; press to even layer. Chill until cold. Cut fritter batter into 3 strips. Cut each strip crosswise into 8 rectangles. Turn rectangles out of pan onto work surface. Heat oil in medium skillet over medium-high heat. Working in batches, add fritters to skillet and sautée until golden brown, about 5 minutes per side. Transfer fritters to paper towels to drain. Arrange fritters on platter. Sprinkle with parsley and serve hot.
2 large eggs, beaten lightly
1/4 cup thinly sliced scallion
1 tablespoon finely chopped fresh parsley leaves
2 tablespoons minced onion
1/4 cup fine fresh bread crumbs
Tabasco to taste
1 cup finely ground saltines seasoned with salt and pepper
vegetable oil for deep-frying
1/2 cup mayonnaise
2 tablespoons minced fresh parsley leaves
2 tablespoons minced sweet pickle relish
1 tablespoon minces onion
1 tablespoon minced celery
1 1/2 teaspoons Dijon-style mustard
1 teaspoon fresh lemon juice
1/2 teaspoon minced fresh tarragon leaves or 1/4 teaspoon crumbled dried
a pinch of celery seeds
Make the tartar sauce:
In a bowl stir together the mayonnaise, the parsley, the relish, the onion, the minced celery, the mustard, the lemon juice, the tarragon, the celery seeds, and the Tabasco until the sauce is combined well.
Make the cod:
In a bowl stir together the cod, the eggs, the scallion, the parsley, the onion, the bread crumbs, 2 tablespoons of the tartar sauce, the Tabasco, and salt and pepper to taste, form heaping teaspoons of the mixture into balls, and roll the balls in the ground Saltines. In a large deep skillet heat 1 1/2 inches of the oil to 350F and in it fry the cod balls in batches for 1 1/2 to 2 minutes on each side, or until they are golden. Transfer the fritters with a slotted spoon as they are fried to paper towels to drain. Serve the fritters warm with the remaining tartar sauce.
Halibut Fish Sticks with Dill-Caper Tartar Sauce
1/2 cup mayonnaise
2 1/2 tablespoons chopped fresh dill
2 tablespoons finely chopped cornichons or dill pickles plus 1 tablespoon pickle juice from jar
2 tablespoons drained capers
1 1/4 cups panko (Japanese breadcrumbs)
1 large egg
3 tablespoons olive oil, divided
Mix first 5 ingredients in bowl. Season with pepper. Cover and chill tartar sauce. Spread panko on plate. Whisk egg in small bowl. Sprinkle fish with salt and pepper. Working in batches, coat fish in egg. Coat in panko– shake off excess. Heat 1 1/2 tablespoons oil in large nonstick skillet over medium heat. Add half of fish and cook, turning often, until fish is opaque in center and golden on all sides, about 4 minutes total. Repeat with remaining oil and fish.
Spoon tartar sauce presentation.
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