Archive for Restaurant Trends

Won-Ton Tyme!

Won-ton Tyme 

 

 

 

 

 

Wontons aren’t just for the chinese restaurant or for those with a little more exposure; the occasional appetizer with the standard sweet & sour sauce. However you can turn these little gems into just the thing for your party or dinner. Though this post shows you how to make won tons and there’s a nifty recipe for “A” filling. I’ll have to show you how to make the soup another time. Don’t worry, it’s a standard comsomme’ recipe. (only one of the hardest soups to make.)

 

First you need to get together your  Mise en place… (a French phrase defined by the Culinary Institute of America as “everything in place“, as in set up.)

Ingredients:

  • 10-20 6×6 inch wonton skins (4×4 inch would be better)
  • (2) – 8 oz boneless skinless chix breasts
  • 4 tsp chopped scallion (set half to the side)
  • 3/4 tsp minced fresh ginger
  • 1 tsp minchd fresh garlic
  • 1 tbsp S&B White Seasoned Salt
  • 2 Egg whites
  • 1 tbsp toasted sesame oil
  • 1 1/2 tsp soy sauce
  • 1/2 tbsp Crushed Red Pepper

Equipment:

  • Mini Deep Fryer (optional)
  • Mini Food Processor
  • Cutting Board
  • 4 C.  Simmering, Seasoned Chicken Stock
  • Chef’s French Knife
  • Several small storage containers
  • Rubber spatula
  • Lg Slotted spoon
  • Teaspoon
  • Pastry Brush
  • 3 Hand Towels or Cleaning Cloth’s

Directions:

Place all ingredients in the food processor and puree’ until smooth. Remove lid, stir with rubber spatula and continue to puree’  for another 15 seconds. Remove from bowl and place in a storage container & refrigerate for 1 hr. Assemble the rest of your materials and start to heat your stock or heat up your mini fryer.

wonton skin

Place the Won-ton skins on the cutting board and remove 11/2 to 2 inch’s from the top and right side. *(If you want larger wonton’sleave them at their original size.)

 

 

 

Place 3/4 tsp of pureed chicken mix in the middle of the won-ton,

tsp of filling

 

 

With a pastry brush or tip of a cloth dab the edges of the wonton with water or egg wash (egg yolk + water).   

brushing wonton

 

 

 

 

Fold the bottom roght corner to meet the top left corner and press all the air out & to seal the won-ton. It should look like a triangle…

sealing wonton
 

 

 

 

Pick up won-ton & hold with your index finger in the middle of the won-ton. (section with filling in it.) Brush the left or right tip of the triangle with water or egg-wash

Holding wonton

 

 

 

 

 

 

Fold the dry tip over your index finger then do the same with the wet side and press together firmly to seal.

Fold #2

Fold # 1

 

 

 

 

 

Set on the cutting board, and open up to reveal just the top of the filling. Cover with a damp towel & repeat until the desired amount is reached.

Open top

 

 

 

 

 

 

Place wontons in deep fryer a few at a time & fry until light golden brown; approx 2 full minutes. (cut one in half to make sure the filling is cooked all the way through) Remove from fryer oil and place on top of papertowel to drain all excess oil.

Frying

 

 

 

 

 

 

If simmering; place a few won-tons in thesimmering stock and simmer for approx 4-5 minutes. When cooked remove from stock and rinse with cool water to stop cooking. Reserve in storage container and keep cool until needed.

Simmering the wonton

 

 

 

 

 

 

Sprinkle fried Wontons with a little S&B White Seasoned Salt, Black and White sesame seeds, and remaining scallions. Serve with an asian style plum sauce, teriyaki dipping sauce, duck sauce or what ever you’re in the mood for.

white-seasoned-salt

dscf12761

If serving in a soup, gently warm the wontons in a hot water bath, place in a bowl with soup garnish and pour hot broth over the Won-tons.

wonton soup

 

 

 

 

 

 

*For a vegetatrian option, combine…

  • 1 C. chopped tofu
  • 1 1/2 tsp sesame oil
  • 1 1/2 tsp soy sauce
  • 1 tsp hoisin sauce
  • 2 tbsp chopped scallion
  • 1 tbsp S&B White Seasoned Salt
  • 2 tsp julienne snow pea pods
  • 2 tsp shredded carrots
  • 2 tsp chopped shiitake mushrooms
  • 2 tsp fine chopped sweet red peppers
  • 2 tsp chopped bean sprouts
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tsp crushed red pepper

 

Toss all ingredients together and let sit for 5 minutes, drain the juices and repeat the steps to fill the Won-tons. Fry or simmer for the same amount of time alotted.

 

For a video presentation (coming soon) check out our Group page on Facebook @ S&B SeasoningsINC

4 New Ways to Eat

Trendy yet stylish, this dish give your guests a new way to dine. From Lunch to Dinner, Hors d’oeuvres to Appetizers this little Beauty gets the job done. With 4 compartments you can either have 4 completely different entrees or 4 entrees based on a similar theme.

Bento Box #5

*Going clockwise from top left…

  • Smoked Salmon wrapped Crab cake with a Chive Creme Fraiche
  • Broiled Grouper with a Tomato & Scallion Rice Pilaf
  • Grilled Pepper Beef Skewer served with a Potato & Shiitake Mushroom hash
  • 6 Pepper Chicken Breast w/ Angel Hair Pasta & Extra Virgin Olive Oil.

Bento Box #2

  • Tempura Battered Tuna Loin on Exotic Greens
  • Smoked Chicken Sachet w/ dried Cranberries and Brie Cheese
  • Corn and Crab fritters with a Plum dipping sauce
  • Sausage stuffed Portabella Mushrooms with Spinach & Parmesan cheese

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  •  Grilled Salmon with Ratatouille
  • Grilled Mahi-Mahi w/ Cucumber salad
  • BBQ Shrimp Skewer with Truffle Mac & Cheese
  • Scallops with Bacon in an Asiago Cream sauce in Filo Cups

 Bento Box #3

Finally we have…

  • Shrimp Skewer with Avocado, angel Hair pasta, & Boursin Cream sauce.
  • Chicken, Spinach, and Feta Cheese, Filo triangles
  • Grilled Tuna with a Cucumber and Ginger relish or slaw
  • Blackened Mahi-Mahi with a Mango Salsa

This is a completely new way to satisfy virtually every taste in your party, from savory to sweet,  and tart to mellow. The only thing you have to worry about these boxes is the count at the end of the night. Serve your guests with traditional chop sticks and watch them fumble around. (LOL) Great ice breaker for the dinner or cocktail tables.  

I’ve checked 3 different sites and the avg cost is $12.50 per box…

www.ablekitchen.com
www.buy4asianlife.com
www.creativefoodpackaging.com

A little steep for a one person tray or plate, so I kept digging.

I found a 3-Tier Bento Box (3 boxes) for $13.99 at www.buy4asianlife.com 
3-tier-bento-box.jpg

I know, I know, a lil pricey especially if you want to have 1 box per person and you’re having a party for 10 and above ppl. Think out of the (Bento) box though, buy a couple at first and use them as appetizer trays, by the time everyone catches up with your idea you’ll be serving them 1 to a person with multiple entrees in each compartment. They’ll still be wondering how you did it.

Keep up the great work and don’t for get the personalized fortune cookies.

This is your Rude Boii chef signing off; and I’m out!!!

Cones- Not just for Ice Cream anymore…

 cone2.jpg

Imagine a warm evening, there’s the slightest hint of a breeze, and the term Lazy summer has redefined itself in how you’re feeling. Nothing would feel so good as a cone right now, but which flavor should you have? How about Chocolate Mousse, or Thai peanut chicken or Fresh Ahi Tuna….. Whaaaaa…..??????

 gourmet-cones.jpg

It’s true cones are not just for Ice Cream any more. This trend has been the rave of many a hor d’oeuvre party or an appetizer before a meal. These little cuties will drive up your acceptance points with just about any social group, and they can be used with most any type of food. Now most of the types of cones (if not all of them) I’ve run into have been of the sweet nature and if you’re going to use them with a savory filling then you should be careful what you fill them with. I’ve seen the majority of them filled with Ahi Tuna which is raw and possibly seasoned only with a special soy sauce. Even here you have to be careful, if your filling has too much moisture, the cones may get a little soggy if they’re too thin. A helpful tip to remember is that if you can, coat the inside with something edible & moisture proof. i.e. chocolate, or white chocolate. For more savory fillings, try not to marinate your filling after it is cooked, ruduce the amount of liquid on your product so as not to soak through the cone. If you must have a sauce, serve it on the side so your guests can drizzle it on as they desire. (PLEASE, NO DIPPING!!!)

I, however, love the concept of them. I go by the golden rule of an appetizer should be no more than 2 bites in size, unless you’re having a “Everything is bigger in Texas,” theme. Then by all means, make them a lot bigger, but try to stick by the rule. A few lucky ppl will be invited to our first ever S&B Appetizer Party, and they will get to see these wonderful cones at work, along with a few other snazzy ideas we may come up with.

cone-stand.jpg

If you don’t get invited to this one, don’t dispair, we’ll be having more. If you feel you must have these at your next party, ask yourself if you will be using this theme a lot or just once or twice a year. If you’re going to be using it a lot then I suggest you invest in a waffle cone maker. I found one on kitchenemporium.com and the price was $49.99, not bad considering you may only use $5-$6 of food to fill 50 cones. Then I stumbled on the price of the cone mix; $13.99 a bag and it only makes enough batter for 40 cones. You’ve gotta be kidding me!!!!! Don’t worry, I’ll keep an eye out for a more reasonable price, and if I can’t find one, I’ll post a recipe for them.

That’s it for the trend in me, keep it cool, sweet and rude! This is your Rude Boii Chef….. and I’m out!

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S&B Seasonings

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