Getting ready for the Red White and Blue…Desserts

Getting ready for the Red White and Blue…
Festive desserts for a Festive Fourth.
Amid all the grilled gastronomics…
have your dessert buffet sparkle…astronomic.
Especially presentation.
The Menu Shoppe has it covered…
festive ideas for spectacular holiday menus.
Sparkle your Specials on our LED Board.
Present handsome Dessert Menu Covers
custom sized perhaps for extra panache.
Here’s to a Festive Fourth!
Red White and Blue Parfaits
1 1/2 cups milk
3 tablespoons cornstarch
2 large egg yolks
1 cup half-and-half
Pinch salt
1/2 cup sugar
1 1/2 teaspoons vanilla extract
1 tablespoon unsalted butter
1 4-oz. package red, flavored instant gelatin
1 pint blueberries to sprinkle on top as trim
Make pudding: Whisk 1/2 cup milk, cornstarch and yolks until smooth. In a pan, stir 1 cup milk, half-and-half, salt and sugar. Bring to a boil over medium-high heat, stirring until sugar dissolves. Remove from heat. Whisking yolk mixture constantly, drizzle in hot milk. Pour mixture back into saucepan and cook for 1 minute, stirring constantly as pudding thickens. Remove from heat; whisk in vanilla and butter. Pour pudding into a large bowl. Cover with plastic wrap so that plastic touches surface of pudding. Let cool for 20 minutes, then refrigerate until cold, at least 3 hours. Chill 4 8-oz. glasses.
Make gelatin: Put gelatin in a bowl. Pour in 1 cup of boiling water; whisk until gelatin dissolves, about 2 minutes. Stir in 1 cup of cold water. Keep at room temperature.
Assemble parfaits: Pour 1/4 cup gelatin into each glass. Chill until firm, 1 hour. Spoon in 1/4 cup pudding, smooth tops and freeze until firm, about 1 hour. Slowly pour 1/4 cup gelatin over pudding in each cup (you will use up gelatin mixture); chill until firm, 1 hour. Top with final layer of pudding. Divide blueberries among parfaits and serve.
A presentation sparkler.
American Flag Cheesecake Bars
1/2 cup whole almonds
1 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted
3 8-oz. packages cream cheese, at room temperature
3/4 cup sugar
3 large eggs, at room temperature
2 tablespoons lemon juice
2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup blueberries
1 cup seedless raspberry jelly
Preheat oven to 325°F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on 2 sides. Mist foil with cooking spray.
Make crust: Pulse almonds in a food processor until finely chopped. Add flour, brown sugar and salt, and process until well combined. Add butter and pulse just until mixture begins to come together; it should not form a ball. Press mixture evenly over bottom of prepared pan. Bake for 25 minutes, or until set. Let cool on a wire rack.
Make filling: With an electric mixer on medium-high speed, beat cream cheese and sugar until smooth. Scrape down sides of bowl. Reduce speed to medium-low and add eggs, one at a time, beating until just combined. Beat in lemon juice, vanilla and salt.
Spread cream cheese mixture evenly over crust. Tap pan on countertop 3 or 4 times to burst air bubbles in filling. Place pan on a large roasting pan and put in oven. Pour hot tap water into roasting pan until it comes up about an inch around baking pan. Bake for 40 minutes, or until filling is just set. Cool completely on a wire rack, then cover with foil and refrigerate for at least 6 hours or overnight.
Use foil overhang to lift cheesecake out of pan and onto cutting board. Heat a large sharp knife under hot water; dry knife. Trim off edges of cheesecake. Carefully cut into 16 bars, rinsing knife under hot water and drying thoroughly between each cut.
Transfer bars to a serving platter. Decorate each bar with 5 blueberries in upper left corner to resemble stars on the American flag. Place jelly in a ziplock bag, seal bag and snip off about 1/6 inch at one bottom corner. Pipe jelly in thin lines on each bar to resemble stripes on flag.
NOTE: Be sure to use seedless jelly so that you can pipe it in smooth, even lines onto the bars.
So summery and berry fresh.
White Balsamic Custard Tart with Fresh Berry Topping
1 1/4 cups all purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
1 tablespoon whipping cream
1/2 cup whipping cream
2 tablespoons cornstarch
2 large eggs
4 large egg yolks
1 teaspoon vanilla extract
1/2 cup white balsamic vinegar
3/4 cup water
3/4 cup sugar
1/4 cup (1/2 stick) unsalted butter
2 large strawberries, hulled, sliced
2 1/2-pint containers blueberries
1 1/2-pint container raspberries
for the crust:
Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and blend, using on/off turns, until coarse meal forms. Add egg yolk and cream. Using on/off turns, blend until moist clumps form. Gather dough into ball. Press dough evenly into 9-inch-diameter tart pan with removable bottom. Pierce dough all over with fork. Chill 1 hour. Preheat oven to 375°F. Bake crust until golden, pressing with back of fork if crust bubbles, about 22 minutes. Cool.
for the filling:
Stir cream and cornstarch in medium bowl until cornstarch dissolves. Add eggs, egg yolks, and vanilla; whisk to blend.  Boil vinegar in heavy medium saucepan until reduced to 1/4 cup, about 3 minutes. Add 3/4 cup water, sugar, and butter. Stir until butter melts; return to boil. Gradually whisk vinegar mixture into egg mixture; return to pan. Whisk until custard thickens and boils, about 1 minute. Strain into bowl; cool. Spread custard in prepared crust. Cover and chill tart at least 3 hours and up to 1 day.
for the topping:
Arrange strawberry slices in star pattern in center of tart. Arrange raspberries in star pattern.
Surround with blueberries.
Cover loosely and chill until ready to serve.
NOTE: can be made up to 6 hours ahead.
If it’s on the menu…the Menu Shoppe has it covered.
America’s #1 source for fine dining menu covers
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Ribs. Ribs. Ribs…and Onion Rings!

Ribs. Ribs.  Ribs…and Onion Rings!
Iconic must-haves on the Fourth of July.
Whether Kansas City-style or Memphis-style
or artisan style infused with rubs and bourbon and sweetness.
The Menu Shoppe has it covered…great tips for great menus.
Holiday menu promotions with our LED Board or Chalkboard or Table Tent Collection.
Or maybe develop a specialty sauce named for your restaurant or region.
Develop other go-withs or small plates or cocktail menus highlighting community favorites.
Cheering the July 4 holiday with some classic favorites…
Kansas City-style Ribs
by the National Pork Board  
“Developed by Chef Paul Kirk, author of Paul Kirk’s Barbecue Sauces Cookbook.”
3 slabs pork back ribs
1/2 cup sugar
1/4 cup paprika
3 tablespoons seasoned salt
2 tablespoons chili powder
2 tablespoons ground black pepper
1 tablespoon celery salt
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons ground sage
1 teaspoon dry mustard
1 cup barbecue sauce
1/2 cup honey
In pint-jar with tight-fitting lid, combine sugar, paprika, seasoned salt, chili powder, black pepper, celery salt, onion powder, garlic powder, ground sage and dry mustard. Place lid on jar and shake jar to combine thoroughly. Set spice rub aside. Makes about 1 1/2 cups. In small saucepan over low heat, stir together barbecue sauce and honey. Heat through, stirring occasionally, about 5 minutes. Set barbecue glaze aside, keep warm or at room temperature before using. (If storing for more than 2 hours, cover and refrigerate. Reheat gently before using). Pat ribs dry with paper towels and season generously with spice rub, using about 4-6 tablespoons for each slab of ribs. Grill over indirect heat in a covered grill or smoker for 1 1/2 to 2 hours. Turn ribs once during cooking, about halfway through. Ribs are done when the meat is very tender (insert a paring knife between ribs to determine) they will pull apart fairly easily. About 20 minutes before ribs are done, baste heavily with barbecue glaze. If you like your ribs extra sticky, baste again 10 minutes before removing from the grill.
…and then pair with…
Kansas City Onion Rings
4 large yellow onions, peeled
4 1/4 cups flour
1 cup cornmeal
3/4 cup cornstarch
1/3 cup baking powder
2 tbsp dried parsley
2 tbsp. seasoned salt
1 cup milk
1 cup buttermilk
vegetable oil for frying
Cut onions crosswise into 1-inch thick slices and separate into rings. Place rings in a large bowl of cold water and soak for at least 30 minutes to remove any bitterness. To make dry batter, mix together 2 1⁄4 cups of the flour, cornmeal, cornstarch, baking powder, parsley, and seasoned salt in a large bowl, then cover and set aside.
Pour enough oil into a cast-iron pot to come to a depth of 3″. Heat over medium-high heat to 325°F–350°F.  Put remaining 2 cups flour in a bowl.  In another bowl, mix together milk and buttermilk. Drain onions. Working in batches, about 3–5 rings at a time, dredge onions in flour, then dip in milk mixture, then dredge in dry batter. Immediately fry onions in hot oil until crisp and golden, about 2 minutes. Use tongs or a slotted spoon to remove onion rings from oil; drain well on paper towels before serving.
As for Memphis-style ribs…the rub is the magic
Memphis-style Ribs
2 teaspoons black peppercorns
2 teaspoons yellow mustard seeds
1 teaspoon cumin seeds
3 tablespoons paprika
2 tablespoons brown sugar
2 teaspoons kosher salt
1 teaspoon celery seeds
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
2 racks pork spareribs (about 6 pounds), membrane removed
1/2 cup apple cider vinegar
1/4 cup yellow mustard
3 tablespoons (packed) dark brown sugar
2 tablespoons vegetable oil
Stir peppercorns, mustard seeds, and cumin seeds in a small skillet over medium heat until toasted, about 2 minutes. Let cool. Put into a spice grinder with next 6 ingredients and pulse until finely ground. Sprinkle half the dry rub onto ribs and massage rub into the meat. Transfer ribs to a rack set inside a rimmed baking sheet and refrigerate uncovered for at least 6 hours or overnight. Build a medium fire in one side of a charcoal grill and arrange a drip pan opposite the coals. (Alternatively, heat a gas grill to medium.) Whisk together vinegar, mustard, and brown sugar in a small bowl; set mop sauce aside. Add wood chips to coals or smokebox and brush grill grate with oil. Put ribs on grill so they sit over the drip pan; cover and cook over indirect heat, replenishing charcoal as needed and brushing with mop sauce occasionally, until ribs are tender and pulling away from the bone, about 2 hours. Transfer ribs to a baking sheet, sprinkle with remaining dry rub, and let rest for 15 minutes before serving.
NOTE: The dry rub can be stored in an airtight container for up to 3 months.
…and if not for July 4…this is perfect for Labor Day
Brown Sugar and Bourbon Ribs
Basting Sauce:
1/2 cup (packed) golden brown sugar
1/2 cup apple butter
1/4 cup bourbon whiskey
1/4 cup apple cider vinegar
3 tablespoons apple cider
2 tablespoons Dijon mustard
1 tablespoon coarse kosher salt
1 tablespoon (packed) golden brown sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons dried thyme
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
two 2 pound racks baby back pork ribs
1 large onion, sliced
1 cinnamon stick, broken in half
6 thin rounds peeled fresh ginger
1 1/4 cups apple cider
For the basting sauce:
Whisk all ingredients in medium bowl to blend.
For the ribs:
Mix first 7 ingredients in small bowl. Using small sharp knife, loosen membrane from underside of each rib rack and pull off (or score membrane). Rub 1 tablespoon seasoning mix into each side of each rib rack. Place ribs in large roasting pan. Cover and chill at least 6 hours and up to 1 day. Preheat oven to 325°F. Lift ribs from pan. Scatter onion, cinnamon stick, and ginger in pan. Pour in cider. Return ribs, meat side down, to pan; cover pan with foil. Roast ribs until meat is tender and begins to pull away from bones, about 2 hours. Uncover; cool at least 30 minutes and up to 2 hours. Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, about 5 minutes per side. Brush generously on all sides with basting sauce. Grill until sauce becomes sticky glaze, about 3 minutes longer per side. Transfer rib racks to cutting board. Cut racks between bones into individual ribs. Arrange on platter and serve, passing remaining sauce.
If it’s on the menu…
The Menu Shoppe has all of your menu needs covered.
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Sunday Suppers: Star Spangled Savvy

Sunday Suppers.
Feature some Star Spangled Savvy for a memorable al fresco fete.
Celebrate All-American bounty with sophisticated presentation…and an All-American grill menu.
The Menu Shoppe has it covered…
great tips for great menus…
and good times with good company.
Tomato Orzo
Grilled Polenta with Corn and Parmesan
Grilled Spice-Rubbed Flank Steak
Grilled Peaches with Raspberries 
Hoping your July 4 menu is a sky-rocket success.
Half for small plate or appetizer servings.
Tomato Orzo
1 cup dried orzo
1 tablespoon olive oil
1 garlic clove, minced
1 small red onion, minced
1 red chile, minced
1 (14.5-ounce) can whole tomatoes
12 sun-dried tomatoes, minced
4 basil leaves, torn
1/4 teaspoon brown sugar
1/4 teaspoon sea salt
1/8 teaspoon pepper
6 kalamata olives, minced
1/4 cup minced parsley
4 large tomatoes
1/2 cup shredded part-skim mozzarella
Preheat oven to 375°. Cook orzo until al dente; set aside. Heat olive oil in a saucepan over medium heat. Sauté garlic 1 minute. Add onion and red chile; sauté 6 minutes. With clean hands, crush canned tomatoes; add to pan. Add minced sun-dried tomatoes, basil leaves, brown sugar, sea salt, and pepper to pan; bring to a simmer. Cook until most of liquid is cooked off (25-30 minutes). Add olives and parsley to pan; remove from heat. Add orzo to sauce, mixing well. Core tomatoes; stuff with orzo-and-sauce mixture. Top each tomato with 2 tablespoons mozzarella. Bake for 30-35 minutes.
Grilled Polenta with Corn and Parmesan
1 tablespoon olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 cup corn kernels
3 cups water, divided
1 teaspoon salt
1 cup stone-ground cornmeal
1/2 cup freshly grated Parmesan cheese
Additional olive oil
Heat 1 tablespoon oil in medium skillet over medium heat. Add onion; sauté 5 minutes. Add garlic; sauté 1 minute. Add corn; sauté until heated through, about 3 minutes. Remove from heat. Bring 2 cups water and 1 teaspoon salt to boil in medium saucepan over medium heat. Whisk cornmeal and 1 cup water in medium bowl to blend. Whisk cornmeal-water mixture into boiling water; return to boil. Cook until polenta is smooth and thick, stirring often, about 30 minutes. Stir in corn mixture. Brush 11x7x2-inch dish with oil. Spread polenta in dish. Cool completely. (Can be made 1 day ahead. Cover; chill).  Prepare barbecue (medium-high heat). Brush grill with oil. Cut polenta into 12 squares. Brush both sides with oil. Place on grill; cover grill. Grill until polenta is golden brown, about 3 minutes per side, sprinkling with cheese during last minute. Serve hot.
The spice rub is all that’s needed…or add some whiskey butter
Grilled Spice-Rubbed Flank Steak
1 1/2 lb flank steak, trimmed
2 large garlic cloves
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
Mash garlic and ginger to a paste with salt and spices using a mortar and pestle. Pat steak dry, then rub paste all over and marinate steak, covered and chilled, at least 8 hours. Prepare grill for cooking.
Bring steak to room temperature (no longer than
1 hour). When fire is hot, grill steak on lightly oiled grill rack 5 to 8 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 10 minutes. Holding knife at a 45-degree angle, cut steak across the grain into thin slices.
NOTE:  Steak can be marinated up to two days, and also be grilled in a hot lightly oiled well-seasoned ridged grill pan.
Grilled Peaches with Raspberries
6 medium-size ripe but firm peaches, halved, pitted
2 1/4 cups (lightly packed) fresh raspberries
3 tablespoons water
3 tablespoons sugar
1 tablespoon fresh lemon juice
3 tablespoons unsalted butter
1 1/2 tablespoons (packed) dark brown sugar
Puree 2 1/4 cups fresh raspberries along with
3 tablespoons water in food processor until puree is smooth. Strain raspberry puree through fine-mesh strainer, pressing on solids to release as much liquid as possible; discard solids in strainer. Stir in 3 tablespoons sugar and 1 tablespoon fresh lemon juice until blended. 
Prepare barbecue.  Melt butter with brown sugar in heavy small skillet over medium heat. Remove skillet from heat. Brush peach halves all over with melted butter mixture. Grill until tender, about 8 minutes, turning occasionally. Serve with sauce.
NOTE: Fresh raspberry sauce can be made 1 day ahead. Cover and refrigerate.
If it’s on the menu… has it covered.
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Besides a great barbecue…best Baked Beans

Besides a great  barbecue…best Baked Beans.
A must-have for any July Fourth occasion.
Besides…July is Baked Beans Month.
Best baked beans can be prepped overnight and re-warmed on the grill.
Perfect for savory touch to best barbecue fare.
Sparkle some sweet smoky baked beans
The Menu Shoppe has it covered…
best finds for best summer menus.
How will your best Baked Beans be enhanced?
Sweet and Spicy Baked Beans
1 lb dried navy beans
4 bacon slices, cut into 1/2-inch pieces
I cup diced onion
1 tablespoon tomato paste
1/3 cup light molasses
1/4 cup packed dark brown sugar
3 tablespoons minced jalapeño pepper (about 1)
1 teaspoon dry mustard
1/4 teaspoon ground red pepper
5 cups water, divided
1 teaspoon salt
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans.
Preheat oven to 350°F.
Cook bacon in a Dutch oven over medium heat
5 minutes or just until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; return bacon to pan. Add onion to drippings in pan; cook 5 minutes or until onion begins to brown, stirring often. Add tomato paste; cook 2 minutes, stirring often. Add molasses, sugar, jalapeño, mustard, and red pepper; stir to combine. Stir in beans and 4 cups water. Increase heat to medium-high; bring mixture to a boil. Remove from heat. Cover and bake at 350° for 3 hours. Stir in remaining 1 cup water. Cover and bake an additional 1 hour or until beans are tender, but not falling apart, and liquid is almost absorbed. Remove from oven; stir in salt.
Hot and Smoky Baked Beans
6 bacon slices
1 1/2 cups chopped onion
1 1/4 cups purchased barbecue sauce
3/4 cup dark beer
1/4 cup mild-flavored (light) molasses
3 tablespoons Dijon mustard
3 tablespoons (packed) dark brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
4 to 6 teaspoons minced canned chipotle chilies
6 15- to 16-ounce cans Great Northern beans, drained
Preheat oven to 350°F. Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels and drain. Transfer 2 1/2 tablespoons bacon drippings from skillet to large bowl. Finely chop bacon; add to bowl. Add onion and next 7 ingredients to bowl and whisk to blend. Whisk in 4 to 6 teaspoons chipotle chilies, depending on spiciness desired. Stir in beans. Transfer bean mixture to 13 x 9 x 2-inch glass baking dish. Bake uncovered until liquid bubbles and thickens slightly, about 1 hour. Cool 10 minutes. Sprinkle with parsley and serve.
Drunken Beans
2 cups dried pinto beans, soaked in cold water at least 4 hours and up to 12, and drained
1/2 pound bacon, chopped
1 large while onion, chopped
1 tablespoon dried Mexican oregano
1 garlic clove, chopped fine
1 1/2 quarts water plus additional if necessary
1/2 cup sliced pickled jalapeño chiles
2 teaspoons salt + 1/2 teaspoon to taste
one 12-ounce bottle dark Mexican beer such as Negra Modelo or Dos Equis
Preheat oven to 300°F.
In a 6-to 7-quart ovenproof kettle cook bacon, onion, oregano, and garlic over moderately high heat, stirring and scraping up brown bits, until onion is browned lightly. Add beans, water, jalapeño, and beer and bring to a boil. Bake mixture, covered, in middle of oven until beans are soft, 1 1/2 to 2 hours. (Add additional water if beans begin to dry out. Mixture should be soupy with beans very soft but not falling apart.) Stir in 2 teaspoons salt and bake beans
10 minutes more. Check seasoning, adding remaining 1/2 teaspoon salt if necessary.
(Beans may be made 2 days ahead, cooled, uncovered, and chilled, covered ).
If it’s on the menu…the Menu Shoppe has it covered.
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Haute Dogs are hot

Hot dogs.
A summertime fixture. A barbecue must-have.
A July Fourth tradition.
Especially since July is National Hot Dog Month.
The Menu Shoppe has it covered…
creative showcase of classic favorites.
A great menu deserves a great menu cover.
Try these sophisticated specialty dogs.
Manchego Cheese and Garlic Dogs
2 large heads of garlic, top 1/2 inch cut off
5 teaspoons extra-virgin olive oil, divided
1/2 cup diced drained roasted red peppers
1 tablespoon chopped fresh parsley
Coarse kosher salt
Hot Dog:
6 grilled all-beef hot dogs
2 ounces Manchego cheese, grated
Sherry wine vinegar or balsamic vinegar
6 grilled hot dog buns or 2 1/2-inch-wide pieces ciabatta or rustic roll, cut to length of hot dogs and split lengthwise
for the relish:
Preheat oven to 400°F. Place each head of garlic, cut side up, in center of square of foil; drizzle each with 1 teaspoon oil. Enclose garlic in foil. Place packets on oven rack; roast until garlic is tender, about 45 minutes. Open packets; cool 15 minutes. Squeeze garlic cloves into small bowl. Mash enough roasted garlic to measure 1/4 cup (reserve remaining garlic for another use). Transfer 1/4 cup mashed garlic to bowl. Mix in 3 teaspoons oil, red peppers, and parsley. Season with coarse salt and pepper.
for the hot dogs:
Arrange buns on plates. Top each with grilled hot dog, then cheese, garlic relish, and drizzle of vinegar.
git along lil doggie…before all these treats are dog gone…
Not just any dog…but bison hot dogs.
The Cowboy Hot Dog
4 bison hot dogs
1 tablespoon olive oil
1 large yellow onion, cut into half moons
6 tbsp. mayonnaise
2 tbsp. spicy brown mustard
4 tbsp. barbecue sauce
1/2 cup shredded white cheddar cheese
6 slices cooked bacon, crumbled
4 potato hot dog buns
Heat oil in a large frying pan over medium heat, add onion, and cook until deep golden and very tender, stirring frequently, about 20 minutes.  Meanwhile, heat grill to medium (350°F to 450°F). Grill hot dogs until slightly charred all over, about 6 minutes, turning occasionally. Add buns and grill, turning frequently, until warmed and lightly charred, about 3 minutes. Spread buns with mayonnaise and drizzle with mustard and barbecue sauce. Set hot dogs in buns.
Sprinkle cheese on top, followed by caramelized onions and bacon.
NOTE:  Find bison hot dogs at or Whole Foods Market.
Hot Dogs with Mango Chutney and Red Onion Relish
1 (9-ounce) jar mango chutney, large pieces chopped
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
1 tablespoon Dijon mustard + additional for serving
8 beef hot dogs
8 hot dog buns
Mix chutney, onion, cilantro,
and 1 tablespoon mustard in bowl.
NOTE: Can be made 1 day ahead. Cover; chill.
Prepare barbecue (medium-high heat). Grill hot dogs and buns until heated through and grill marks form, 2 to 3 minutes per side for hot dogs and about 1 minute per side for buns. Transfer buns to plate. Place 1 hot dog in each bun. Add mustard and relish; serve.
…and of course, the all-time favorite…
Corn Dog
8 hot dogs
1/2 cup plus 3 tablespoons all-purpose flour, divided
About 8 cups vegetable oil, divided
1 1/2 cups cornmeal
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1/8 teaspoon cayenne
2 large eggs
1 1/4 cups well-shaken buttermilk
Oil grill pan, then grill hot dogs over medium-high heat, turning occasionally, until lightly charred on all sides, about 5 minutes total. Transfer to a plate and cool slightly, then insert a wooden stick into each hot dog. Put 3 tablespoons flour on another plate and roll hot dogs in flour to coat, shaking off excess. Heat 3 inches oil to 350°F in a deep 3-quart heavy pot over medium-high heat. Meanwhile, whisk together cornmeal, remaining 1/2 cup flour,
2 tablespoons vegetable oil, baking powder, sugar, baking soda, cayenne, and 3/4 teaspoon salt in a medium bowl. Add eggs 1 at a time, whisking well after each addition. Whisk in buttermilk.  Transfer some of batter to a tall glass, filling it almost to the top. Working in batches of 2 or 3, dip hot dogs, 1 at a time, into glass of batter to coat (add more batter to glass if necessary), then fry, turning occasionally, until batter is cooked through and golden-brown all over, about 3 minutes. Transfer corn dogs to paper towels to drain. Return oil to 350°F and refill glass with batter between batches.
If it’s on the menu…the Menu Shoppe has it covered.
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All-American Frites and Fritters

Frites and Fritters.
Getting ready for the July 4th holiday!
Enjoy some All-American Corn Fritters + tasty frites.
The Menu Shoppe has it covered…Great snack menus deserve best presentation.
…and with our Wire Basket Collection.
Have your creations dazzle with our Fry Cones.
Ruby Crescent Fingerling Frites
2 lbs fingerling potatoes–halved lengthwise
Vegetable oil for frying
Fine sea salt
Spread cut potatoes in bottom of a large roasting pan in a single layer.
Add enough oil to cover. Put on a stovetop, preferably over 2 burners, and cook over low heat, moving pan as necessary to prevent hot spots, until tubers are tender when pierced, about 25 minutes. Using a spatula, carefully lift potatoes every so often to keep them from sticking.  Increase heat to medium-low and cook potatoes, stirring every 10 minutes, until golden and crisp, about 40 minutes more. Drain on paper towels. Sprinkle immediately with salt.
Great for brunch too!
Corn Fritters with Salsa
For the salsa
2 plum tomatoes, coarsely chopped
1/3 cup chopped white onion
2 tablespoons chopped fresh cilantro
2 tablespoons chopped pickled jalapeño chiles
1 tablespoon fresh lime juice
For the fritters
2 ears corn, shucked
1 large egg
1/2 cup milk
1/3 cup yellow cornmeal
2 1/2 tablespoons all-purpose flour
1/4 teaspoon salt
2 to 3 tablespoons vegetable oil
Make the salsa:
Stir together all salsa ingredients and season with salt.
Make the fritters:
Cut corn kernels from ears and scrape cobs to extract juice, then discard cobs. Whisk together egg and milk until smooth and stir in cornmeal, flour, and salt. Stir in corn, including juice.  Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then drop in 2 tablespoons batter each for 4 fritters. Fry until lightly browned, about 2 minutes per side, and drain on paper towels. Make more fritters in same manner, adding oil as necessary.
Serve fritters with salsa.
Uniquely savory and for our All-American Holiday.
Crispy Apple Crisps
…with Sage and Maple-Vanilla Yogurt Dip
2 medium-to-large apples–
Granny Smith or Crispin
Grapeseed oil for frying
1/3 cup fresh sage leaves
4 ounces low-fat plain Greek-style yogurt
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
Peel apples and remove stems. Using a mandolin, thinly slice apples, discarding any seeds.
Pour oil into a large cast-iron skillet or other heavy skillet to a depth of 1/2 and heat over high heat. Working in batches, fry apple slices until golden brown and crisp at the edges, 1–2 minutes; turn and cook until other side is golden brown, 1–2 minutes longer. Add sage to pan with final batch of apple slices. Transfer fried apples and sage to paper towels to drain. Mix yogurt, maple syrup, and vanilla in a small bowl to blend.
Serve alongside apples.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for all of your restaurant needs.
Posted in #FF Friday favorites, gastropubs, presentation, sauces, small plates, snacks, Wire Basket Collection | Tagged , , , , | Leave a comment

Hook Line and Sink into these Fish Tacos

Fish Tacos.
The perfect snack for a sultry summer weekend.
Dockside or deckside.
Perfect presentations + toppings and salsas.
The Menu Shoppe has it covered…
great presentations for great menus.
Our Wire Basket Collection also features awesome Taco Holders.
Present those hand cut nachos in our
And of course, Specials sparkle on our LED Board.
…and not merely fish tacos, but try mahimahi and snapper.
Snapper Tacos with Chipotle Cream
1 pound red snapper fillets, skinned
1/2 cup fat-free sour cream
1/8 teaspoon salt
1 canned chipotle chile in adobo sauce, seeded and minced
1 1/2 cups chopped onion, divided
1 1/2 cups chopped tomato, divided
2 tablespoons butter
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
4 garlic cloves, minced
3 tablespoons chopped fresh cilantro
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
4 (8-inch) fat-free flour tortillas
Combine sour cream, 1/8 teaspoon salt, and chile; set aside. Combine 1/2 cup onion and 1/2 cup tomato; set aside. Melt butter in a large nonstick skillet over medium heat.
Add 1 cup onion, 1 cup tomato, cumin, 1/2 teaspoon salt, cinnamon, and minced garlic; cook 5 minutes, stirring frequently. Stir in cilantro. Arrange fish over onion mixture in pan; cover and cook 3 minutes.
Turn fish; cover and cook 2 minutes. Break fish into chunks. Stir in rind and juice; cook 2 minutes. Remove from heat.
Warm tortillas according to package directions. Fill each tortilla with 1/2 cup fish mixture and 1/4 cup reserved onion mixture; top each serving with 2 tablespoons chipotle cream. Fold in half or roll up.

Tequila-Lime Mahimahi Tacos
1 lb mahimahi
3 tablespoons tequila
4 tablespoons fresh lime juice, divided
3 tablespoons roughly chopped fresh cilantro, divided
1 teaspoon finely chopped garlic
1 teaspoon ground cumin
3 tablespoons rice wine vinegar
1 teaspoon canola oil
2 3/4 teaspoons honey, divided
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
3 cups thinly sliced red cabbage
3/4 cup reduced-fat sour cream
3 tablespoons 2 percent milk
1 1/2 teaspoons finely grated lime zest
8 corn tortillas (6 inches each)
2 limes, quartered
In a resealable plastic bag, combine 3 tablespoons lime juice, tequila, 1 tablespoons cilantro, garlic and cumin. Add fish, seal bag and turn to coat; refrigerate, turning once, 1 hour. In a bowl, combine vinegar, oil, 2 teaspoons honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add cabbage; toss well. In another bowl, combine sour cream, milk, zest, remaining 1 tbsp juice, remaining 3/4 teaspoon honey and 1/2 teaspoon salt. Heat grill. Remove fish from marinade; season with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Grill, turning once, until just cooked through and lightly charred, 4 minutes per side. Transfer to a cutting board; coarsely chop. Stir remaining 2 tablespoons cilantro into slaw. Grill tortillas, turning once, 30 seconds per side. To assemble, spoon 1 tablespoon sour cream mixture in center of each tortilla. Divide fish, slaw and avocado among tortillas.
Trim with lime wedges.
Fish Tacos with Strawberry Salsa
1 pound halibut fillets or steaks
Olive oil cooking spray
1/2 teaspoon ground cumin
1/2 teaspoon salt (preferably kosher), divided
1/4 teaspoon freshly ground black pepper, divided
8 small ( 6-inch ) tortillas
2 pints strawberries, hulled and chopped
1 small green jalapeño chile, seeded and chopped
3 tablespoon chopped fresh chives
1 tablespoon fresh lemon juice
2 cups chopped napa cabbage
Heat oven to 450°F. Coat a rimmed baking sheet with cooking spray. Place fish on baking sheet, smooth side down (if fillets); coat with cooking spray; season with cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stack tortillas, sprinkle with a few drops of water, and wrap tightly in foil. Cook fish and tortillas until fish is opaque and flakes easily with a fork but is still moist, and tortillas are hot, 10 to 15 minutes. In a bowl, combine strawberries, jalapeño, chives, lemon juice, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper; stir. Flake fish into big pieces; unwrap tortillas. Divide fish, strawberry salsa and cabbage evenly among tortillas. Fold and serve.
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