Author Archives: Sallie Lewis

  • Irish Soda Bread

    From all of us at Mission Restaurant Supply, we'd like to wish everyone a Happy St. Patrick's Day. Being an Irish holiday, we've decided to share one of the ultimate Irish foods: Soda Bread. There are many variations to this dish and this particular version contains raisins and a few additional baking essentials {1 egg, sugar, and a smidge of butter} that are often left out in other soda bread recipes. I think the addition will make it that much more flavorful. Best yet, this recipe is easy, straight forward, and  we've got all the cooking supplies you'll need to make it right here at Mission Restaurant Supply!

    Irish Soda Bread

    Prep time: 15 minutes                   Cook Time: 40 minutes Makes 1 loaf INGREDIENTS: 4-4 ½ cups flour 2 Tbsp sugar 1 teaspoon salt 4 Tbsp butter 1 cup raisins 1 large egg, lightly beaten 1 ¾ cups buttermilk WHAT YOU NEED: Mixing Bowl Wire Whisk Pastry Cutter Mixing Spoon Cast Iron Skillet or Baking Sheet Knife WHAT YOU DO:
    1. Preheat oven to 425 degrees. Whisk together 4 cups of flour, the sugar, salt, and baking soda in a large mixing bowl.
    2. Using a pastry cutter, work the butter into the flour mixture until it resembles coarse meal, and then add the raisins.
    3. Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is stiff. Knead dough in bowl- just long enough to form a rough ball.
    4. Transfer dough to lightly floured surface and shape into a round loaf. {Dough should be moist.}
    5. Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet. With a serrated knife score the top of the dough about an inch to an inch and a half deep in an "X" shape so that heat can seep through the dough while cooking. Cook in the oven for 35-45 minutes until the top is golden brown. {Verify doneness by inserting a skewer and making sure it comes out clean.}
    6.  Let bread cool for 5-10 minutes and serve!
    Recipe and Photo Courtesy of Simply Recipes.

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  • Regency Shelving Units

    Space limitations have always been some of the biggest issues that face food service operations and commercial kitchens. Finding a way to effectively store a large variety of items and supplies given a limited amount of space is not only difficult but it's important for the overall organization of your workplace. At Mission we have always believed that Shelving Units are the answer for keeping the back of the house organized. Right now we are excited to announce the arrival of Regency Shelving Units, a new line of high quality wire shelving that is brought to you at unbeatable low prices. These NSF-approved units come in both Epoxy and Chrome depending upon your needs. Epoxy shelving is the all-purpose shelving that is suited for dry, cold, wet, and warewahsing environments. This means it will serve just as well in your refrigerator or freezer as it will for your dry goods. These shelves are made of a durable zinc-plated metal with a green epoxy coating. Chrome shelving, on the other hand, is suited solely for storing dry goods at room temperature or in heated environments. This shelving is made of a chrome-plated metal with a clear epoxy coating and can be combined with any number of shelves and accessories.  Regency Shelving Units can be used in a wide variety of applications including hospitals, restaurants, school districts, and just about any other large-scale commercial food service operation imaginable. They're also available in a wide range of dimensions and can be combined with other units so that you can create a customized storage system that meets your every need. Make sure to look at our whole selection of Regency shelving on our website and start maximizing space today!
  • The Glassware Guide

    Whether you own a restaurant or you're a frequent diner, it is widely known that beverage sales contribute largely to a restaurant's overall profit. Deciding what glassware to stock at your facility is an important factor to take into consideration. At Mission we have a large variety of Restaurant Glassware to choose from all at our best possible price. It's also important to consider a line of glassware that will be easy to replace and build on as you grow. 99% of people who handle glassware have broken a piece of glass at some point along the way-it's an inevitable reality. In a restaurant environment, especially during rush hour, the chances of chipping or breaking a glass go up even more.  This "Glassware Guide" is an attempt to better familiarize our customers with the basic tips and good practices so that you can invest in glassware that will last. The two most common reasons that glasses break at the frequency they do  are as follows: THERMAL SHOCK: Thermal Shock occurs when a glass at a certain temperature comes in contact with another temperature extreme. For instance, a glass straight out of the dish machine shouldn't be used right away for ice water. The glass needs to cool down to room temperature  before it's safe to use. This works the same way when the variables are inverted: a cold glass shouldn't be exposed to high heat temperatures until it has reached room temperature. It's the drastic temperature changes that cause stress on the glass and consequently make it more susceptible to breakage. MECHANICAL SHOCK: Mechanical shock occurs when a glass comes in direct contact with another glass or clashes with something else {platter, spoon, sink, etc.}. These small, forceful impacts create invisible abrasions or weaknesses in the glass which make it highly susceptible to breakage over time. Mechanical Shock is perhaps the most common-yet most easily preventable way- to break your glassware. Tips To Remember:
    • Depending on the number of people you have dining make sure to have an adequate supply of glassware on hand so that your glasses coming from the dishwasher can get to proper temperature before going into service
    • When cleaning or polishing wine glasses don't rotate the bowl and the base in the opposite direction as this can cause the stem to break off
    • Some people think adding vinegar to the dish machine's final rinse helps result in streak-free glasses
    • Pick up glasses one by one, not in clusters, because friction occurs when grouped together
    • Never use glassware in the place of an ice scooper. If your glass breaks while in the ice supply it's not only difficult to see it & extract it, but it could end up in your customer's drink
    • When bussing tables, use caution and don't stack glasses. Rather, put into racks or trays for optimal transportation
    • Never store flatware in glasses
    • Never stack glass on glass when storing as it can get stuck and easily crack when stored this way.
    • Throw away any chipped or cracked glassware. NEVER serve to your customer when there is a flaw in the glass. To view our full selection of glassware click here. Most of these tips are common knowledge but our hope is that it has refreshed your memory on good glassware practices. Have any questions? Email us at order@missionrs.com or call us at 1-800-319-0690
  • Caring For ProTEAK

    We are crazy about Proteak's impeccable wood cutting boards and butcher blocks here at Mission Restaurant Supply. This company not only focuses on Renewable Forestry, but their products perform beautifully in both commercial and residential kitchen settings. Like any wood product, Proteak requires the proper care. Here are a few tips for sustaining your Proteak products:     Seasoning: Seasoning your new Proteak cutting board or butcher block is a vital step to take before its debut. Teaked wood has a highly porous surface so it's important to season the surface plenty and often to avoid cracking. {Try seasoning every other week.} The kind of oil you use to season the surface is equally as important. Proteak recommends using USP-grade mineral oil (no vegetable or cooking oil.) With the oil slightly warmed, apply it to the wood with a soft cloth, remembering to follow the grain direction. Normally the preliminary seasoning takes 4-5 coats letting each coat dry before applying the next. The oils below are also good options for seasoning your product:                 Coconut Oil                 Walnut Oil                 Almond Oil                 Beeswax Cleaning: Given the porous surface of wood you shouldn't ever soak your Proteak in a sink of soapy water. Also, avoid using extreme detergents that can penetrate and dry out the wood. Some options for cleaning? You can scrub the board with hot water and mild soap, making sure to thoroughly dry after cleaning, or you can use white vinegar, a mild chlorine bleach, or hydrogen peroxide. For further information on Proteak, visit their website.

    View our selection of Proteak products here!

  • A Guide to Chafing Dishes

    In the catering world, Chafing Dishes are a man's best friend. Not to mention they are a vital necessity for anyone who entertains and handles buffet-style meals on a regular basis. The main goal of a chafing dish is to keep your food supply at the proper temperature throughout the event.  Best yet, they are easy to use, even simpler to maintain, and essentially, they make life much easier for the avid caterer or entertainer by not constantly having to worry about the temperature or presentation of the food. Here at Mission Restaurant Supply we have a wide variety of options for you to choose from depending on your needs and preferences. Let us help you find the right fit:    QUALITY The first thing to take into consideration when choosing a chafing dish is how much you are willing to spend. We've got a wide range of chafers at different price points from our basic economy styles all the way up to our heavy-duty stainless steel and copper selections:     Economy Chafers: It's hard to beat the price point of our economy chafing dishes. The 18-8 stainless steel resists corrosion and the clean, simple aesthetic makes for a natural fit in a number of settings. Best yet, these cost-effective units get the job well done. They are efficient and affordable and come in a plethora of options (roll-top, removable, round, rectangular, etc.)     Premier Quality: If you're looking for a chafer that is heavier duty and has a more  upscale look, you are in luck. We are excited to have added a brand new selection to our existing quality chafers. From hammered stainless steel to antique copper finishes and silver plate, there is a vast array that would suit your needs. Not to mention these chafers have higher quality manufacturing, ensuring they will be a great investment throughout the years.      CAPACITY Obviously one of the most important things to ask yourself before buying a chafing dish is what kind of capacity you are going to need. How many people are you serving? We have a big selection starting as small as 1.75 quarts and going all the way up to 8 quarts of capacity.    SHAPE So many shapes, so many options! Oval, Rectangular, Circular, Half-Round, and Square to name a few!     Oval:  Rectangular:                                       Round:                             
     
     
     
     
     
      
     METAL ACCENTS: Now we are getting down to the details... We have a number of styles when it comes to what kind of handles and metal fixtures you want your chafing dish to have. Basic plastic and gold are a popular option, but there are even more to choose from like stainless steel and silver plate.
     
                Basic Plastic:                                                                     Gold Accents:
    COVERS: Another important feature that you need to decide on is the type of lid or cover you want to have. We have Roll-Top, Removable, and Hinged varieties, depending on your preference.    Make sure to get a supply of Sterno Fuel when you purchase any of our chafers! Browse through our whole selection of quality Chafing Dishes and let us know if we can be of any assistance! Call us at 1-800-319-0690 or shoot us an email at order@missionrs.com.  
  • The Culinary Institute of America: San Antonio

    To say that we're excited to have been a part of the new CIA campus in San Antonio is an understatement to say the least. One of only four locations currently in the world, the CIA-San Antonio is bringing amazing talent and culinarians far and wide to our Alamo City. The focus of this particular campus is aimed at reviving and enhancing the diversity of Latin American cuisine in a top-notch fashion. We can't think of a better city than San Antonio to infuse this Institution with the local Latin culture and flavors that are inherent in our lifestyle here. "Through educational programs, our goal is to elevate Latin American cuisine to its rightful place among the great cuisines of the world." - The Culinary Institute of America The CIA-San Antonio is doing just that and they are doing it unlike anyone else. Located in the historic Pearl Brewery downtown, culinary leaders and students will be working towards the premier culinary education while becoming a part of the first-class CIA experience.   Take a minute to view the slideshow online of some of our kitchen work at The CIA plus a few behind the scene shots of the Institute in action! Visit us online!
  • Margarita 101

    The Margarita is one of those classic, year-round drinks here in South Texas and it tends to sound better and better when the temperatures are on the rise. So we've decided to share with you a traditional Margarita Recipe, San Antonio style. Equal parts smooth, salty, sweet, and sour, this drink is delicious and refreshing. We like them best down here without all the concentrated syrup and fruity flavorings- just back to the basics. 

      Ingredients  {Makes 1 margarita}
    • 2 shots tequila
    • 2 shots freshly squeezed lime juice 
    • 2 shots Controy Licor de Naranjas {Orange Liquer for a subtle sweetness} or Triple Sec 
    • Big scoop of ice 

    What you need:

    What You'll Do:

    For Margaritas on the Rocks:  If you like your 'ritas' on the rocks, add all the contents to a shaker and shake away. Pour over ice and garnish with a wedge of lime. 
    For Frozen Margaritas: If you like your 'ritas' frozen you will add all the contents to a bar blender and let it mix until the ice is in small flakes and the drink is at a slushy consistency.   Now, raise your glass and as they in Spanish: !Salud! 
      
  • San Jamar: Leading The Way In Food Safety

    After going to NAFEM this past month, it was evident that foodservice manufacturers are consciously implementing better food safety practices into their products in order to reduce cases of food borne illness and contamination in the workplace. One company that has always been dedicated to practicing food safety is San Jamar. A leader in the industry, San Jamar continues to push the envelope, producing smart, sanitary-driven products that can better your business. So, we have to ask... Has Your Operation Been San Jamized?

    Better Your Restaurant's Hygiene

    Research has shown that the primary cause of foodborne illness is bad hygiene. No one {and I mean NO ONE} likes to go into a dirty, ill-equipped bathroom while dining out. To combat this inexcusable reality, San Jamar has created a prolific line of hand washing tools from sanitizer dispensers to gloves and sensor-operated towel dispensers to make your operation's bathrooms the best it can be.

    Safety Wrap Station

    San Jamar has an efficient Safety Wrap Station that dispenses film and foil and has an integrated date label dispenser that saves time and money while keeping food protected and safely stored. Just another way to make your kitchen more efficient and safe.

    KLEEN-PLUG

    I'm hard-pressed to think of something more unappetizing than finding a fruit fly or gnat in your beverage. Not only is it unappetizing, but it means the scene behind the bar is not as cleanly as it should be. San Jamar has come out with a Kleen-Plug brush that fits into most beer tap openings to keep fruit flys and other unwelcome creatures away from your bar and out of your customers drinks.

    The Dome Garnish Center

    This is the ultimate solution for bartenders looking for quick, easy access to condiments and garnishes. They simply snap on to standard mixing rails, and the hinged lid slides back and forth making it easy to get in and out.

    SAF-T-WASH SANITIZING SYSTEM

    The Saf-T-Wash food sanitizing system uses an ozone sanitation process that cleans produce and dramatically increases the shelf life by eliminating bacteria and dangerous pathogens. The use of ozone makes disinfecting a chemical-free process that is environmentally safe and the most efficient, natural alternative on the market. The Saf-T-Wash will save you in labor and chemical costs and installing it is as easy as 1-2-3. Hang on wall, Attach to faucet, Plug in.

    SAF-T-ICE TOTES

    The Saf-T-Ice Tote is a tool that aims to keep ice free from contamination while making transportation easy and safe. Most people underestimate the amount of bacteria-or how easily- bacteria can get into your ice. Dirty hands, setting the ice scoop on a contaminated surface, using your ice bucket for other substances, the list goes on and on. San Jamar has created NSF Listed, dishwasher safe ice totes with hooks that allow for recommended off the ground, upside-down storage. They also have a raised grip that moves the hand contact area off the floor to prevent cross contamination. Not to mention all the accessories that are available to you: The Saf-T-Scoop has a germ guard that shields your knuckles and thumb from making contact with the ice when scooping.

    RAPI-KOOL

    We have talked before about the amazing benefits of Rapi-Kool cold paddles which help to cool large stocks of soup, stews, chili, etc. while keeping the food out of the harmful temperature zone. {Not to mention they are NSF Listed and ServSafe recommended!) All you do is fill the paddle to the line with tap water, freeze the paddle, and then place it in the stock, stirring as needed.

    CUT-N-CARRY Cutting Boards:

    Last but not least, San Jamar might be most well known for their Cut-N-Carry Cutting Boards which are NSF Listed, dishwasher safe, and a best seller here at Mission Restaurant Supply. There are a very wide variety of options including boards with integrated anti-slip grips, pantented food safety hooks for hanging/storage and sanitary transport, and Kolor-Cut designs like the Allergen-Free cutting boards that are catered to specific needs and food types. Prevent cross-contamination from happening in the workplace by monitoring safe preparation in your kitchen. {For any residential consumers reading this, I use my San Jamar cutting boards at home all the time. They are great for both residential and commercial use.}

    Believe it or not, we have just barely scraped the surface. San Jamar is a company that has so much to offer. If you need assistance with your order, feel free to call us at or contact us with any questions and start San Jamizing your business today! Click here to watch these products in action!

  • French Onion Soup

    What is it about French Onion Soup in the winter? Full of flavor, satisfying, warm, and delicious, it always seems to do the trick. This soup seems to make its way onto both lunch and dinner menus in a variety of restaurant settings. Enjoy! Ingredients
  • 1 stick Butter
  • 4 whole Large (or 6 Medium) Yellow Onions, Halved Root To Tip, And Sliced Thin
  • 1 cup (generous) Dry White Wine
  • 4 cups Low Sodium Chicken Broth
  • 4 cups Beef Broth
  • 2 cloves Minced Garlic
  • Worcestershire Sauce
  • Several Thick Slices Of French Bread Or Baguette
  • 5 ounces, weight (to 7 Ounces) Gruyere Cheese, Grated What You'll Need
  • Dutch Oven/ Oven-Safe Soup Pot
  • Cooking & Serving Spoons
  • Measurers
  • Cheese Grater
  • Cutting Board & Knife
  • Bread Knife
  • Sheet Pan
  • Soup Bowls
  • What You Do 1. Preheat oven to 400 degrees. 2. Melt butter in a heavy soup pot or Dutch oven over medium-low heat. 3.  Add onions and cook, covered, for 20 minutes. 4. Place soup pot into the oven with the lid slightly ajar to ensure the onions will brown. 5.  Allow onions to cook in the oven for 1 hour, stirring at least once during the cooking process so onions won't stick and burn. 6. Remove pot from oven and place back on stovetop over medium heat. Stir, scraping off all the brown, flavorful bits. 7. Turn off heat and pour in wine. Turn heat back to medium. Cook wine for five minutes, allowing it to reduce. 8.  Add broths, Worcestershire Sauce and minced garlic and reduce heat to low. Simmer for 30 to 45 minutes. 9. Butter one side of the bread slices and broil over low heat, allowing bread to brown and become crispy. 10. When soup is ready, ladle into bowl or ramekin. Place crispy bread on top, and then sprinkle generously with grated cheese. 11.  Broil until cheese is melted and bubbly. Serve immediately. Recipe Courtesy of Ree Drummond of The Pioneer Woman
  • Shelving Units

    Storage is undoubtedly one of the biggest factors to consider when designing and managing your kitchen. As most chefs know, space is a luxury, therefore finding the best way to effectively store and organize your materials is an important task. At Mission we have just what you need to make your workplace organized and the best it can be: Eagle Group Shelving Units. These best-selling structures are American-made, stable & sturdy, and best yet, they are easy to assemble- no tools required! The numerically calibrated, grooved posts make assembly easy and the tapered, plastic, split sleeves lock on, becoming stronger as the weight of your load increases. We have a wide variety of dimensions to choose from and a few different finishes, depending on your needs. Read our quick guide below to find the right unit for you: Epoxy Shelving The green, epoxy-coated, wire-shelving is our all-purpose unit that's NSF-listed for all storage environments. Its open-wire construction creates optimal air circulation and is great for visibility. Whether you have it in your walk-in freezer with moisture and cold temperatures, or in the pantry with dry goods at room temperature, the epoxy shelving is a versatile go-to that continues to fly off our shelves! Zinc Shelving If you are looking for a storage unit solely for your pantry or dry-goods, our Zinc shelving is the way to go. It is NSF-listed for all dry storage environments and its silver coloring goes well in all different commercial settings. Browse through our selection here. Both of these options are in stock and ready to ship. There are also a wide variety of other options from stainless steel to chrome, adjustable units that can we can specially order for you from the Eagle Metal Master's factory in Delaware. If you have any questions don't hestitate to ask us at order@missionrs.com or call us toll free at (800) 319-0690.
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