Popular. So chic. And presentation matters.
Enjoy the Menu Shoppe “finds”…
Enjoy our Wire Basket Collection.
Our Sandwich Baskets…so perfect…for perfect presentations.
Our Fry Holders are ideal for fritters too. Our newspaper theme issues add extra panache…London, Paris…
or Honolulu. Also add our
LED Board for daily specials.
Salt and Pepper Oven Fries
…with an Asian twist…
3 large baking potatoes– peeled, cut lengthwise into 1/2-inch-wide planks–then each plank cut lengthwise into 1/2-inch-wide strips
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon sugar
1 teaspoon shichimi togarashi*
*A Japanese seasoning of dried chilies, sea weed and sesame seeds–found at asian stores or fine shops.
Place rack in top third of oven and preheat to 400°F. Place potato strips on rimmed baking sheet. Drizzle with olive oil; toss to coat. Roast 25 minutes. Using spatula, turn chips over. Roast until tender and golden brown around edges, about 25 minutes longer. Mix salt, shichimi, and sugar. Sprinkle over chips.
Shrimp and Seasame Sticks with Apricot Dipping Sauce
1 1/3 lb shrimp, shelled and deveined
1/4 cup sesame seeds, toasted
3 scallions, chopped
1 tablespoon Asian sesame oil
1 tablespoon soy sauce
1 tablespoon cornstarch
1 1/2 teaspoons minced peeled fresh ginger
1 teaspoon minced garlic
12 (17- by 12-inch) phyllo sheets.
1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter, melted
1 large egg, lightly beaten
2 tablespoon toasted sesame seeds
Kosher salt for sprinkling
Accompaniment: apricot dipping sauce
Make shrimp filling:
Pulse together all filling ingredients in a food processor until they form a coarse paste.
Cover phyllo with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel. Put 1 phyllo sheet on a work surface, keeping remainder covered, and brush generously with butter. Stack 2 more phyllo sheets on top, generously buttering each. Cut phyllo stack in half lengthwise, then arrange 1 half with a long side nearest you. With dampened fingers shape 3 tablespoons shrimp filling into a narrow rope along edge nearest you, then roll up paste tightly in phyllo to form a long thin roll. Make another roll with other half of stack. Make 6 more rolls with remaining phyllo sheets, butter, and shrimp filling. Lightly brush top of rolls with egg and sprinkle with sesame seeds and kosher salt. Cut each roll crosswise into 4 sticks and arrange, seam sides down, 1 inch apart on 2 large baking sheets. Bake sticks in upper and lower thirds of oven, switching position of sheets halfway through baking, until phyllo is golden brown, about 15 minutes total. Transfer sticks to a rack to cool slightly and serve warm with dipping sauce.
Kosher salt and freshly ground black pepper, to taste
Canola oil, for frying
In a 4-qt. saucepan, whisk together chickpea flour, salt and pepper, and 3 cups water until smooth. Cook over medium-high heat, stirring constantly with a wooden spoon, until mixture becomes a thick paste, about 6 minutes. Reduce heat to low and continue stirring until mixture pulls away from side of pan, about 2 minutes more. Working quickly in batches, with a rubber spatula, spread 1/2 cup of the mixture into a 9″-diameter, 1/4″-thick circles on parchment paper or aluminum foil (Keep saucepan warm so that dough remains spreadable.) Let dough disks sit until cool, 15–20 minutes. When dough disks are cool, peel off paper and stack disks together like pancakes; cut stack into 8 wedges. Pour oil into a 6-qt. Dutch oven to a depth of 2″; heat over medium-high heat until a deep-fry thermometer reads 375°. Working in batches, add wedges and fry, turning occasionally, until golden and crisp, about 3 minutes. Using a slotted spoon, transfer wedges to a paper towel—lined plate and sprinkle with salt.
Cheddar and Black Bean Fritters
1 cup canned black beans, rinsed well in a sieve and patted dry between layers of paper towels
1 large egg yolk
2 large egg whites
1/3 cup milk
1/2 cup yellow cornmeal
1/2 teaspoon ground cumin
1/4 cup all-purpose flour
1/4 teaspoon double-acting baking powder
1/4 teaspoon salt
vegetable oil for frying the fritters
sour cream and tomato salsa as accompaniments if desired
In a bowl whisk together well the cornmeal, the flour, the baking powder, the cayenne, the salt, and the cumin, whisk in the milk and the yolk, and stir in the Cheddar and the beans. In another bowl beat the whites until they hold soft peaks and fold them into the Cheddar mixture thoroughly. Heat 1/8 inch of the oil in a well-seasoned cast-iron or non-stick skillet over moderately high heat until it is hot but not smoking. Working in batches, drop heaping tablespoons of the batter into the skillet, spreading them slightly, fry the fritters for 1 minute on each side, or until they are golden brown, and let them drain on paper towels. Serve the fritters with the sour cream and the tomato salsa.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers