Frozen Drink Recipes For Your Summer Menu

Frozen Drinks are a great way to overcome the heat of summer. As we roll into July, it’s time to consider giving the overheated crowds what they want. It’s easy to toss out lemonade or iced tea as an option, but if you really want to set yourself apart and create die-hard fans that last beyond the summer months, put some extra thought into your frozen drink selection.

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8 Fermented Foods You Should Be Eating

Most of us have had pickles on a hamburger or with a deli sandwich but other fermented foods are beginning to take the spotlight for some of their health benefits. Your digestive system (often referred to as your “gut”) depends on good bacteria to help it break down food and keep your body’s systems in good working order. Unfortunately, our modern diet and other environmental factors do not always support this good bacteria.

Fermented food is a great way to help living organisms keep the bad bacteria in check and to balance your gut health. These are some of the most popular types of fermented foods should you be looking for a way to introduce fermentation into your diet.

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You Can Fry That? 10 Unusual Deep Fried Foods from the Texas State Fair

Since 2005, the Texas State Fair has been the home of an annual showdown of Texas’s most unique food creations. Some of the top dishes bring us the most innovative deep fried foods since the french fry. As a salute to the 10th year of the Big Tex Choice Awards, we present to you the Top 10 Most Unusual Fried Foods at the Texas State Fair.

Deep Fried Peanut Butter and Jelly
Deep Fried Peanut Butter and Jelly (Source: Foodspotting)

2005 – Deep Fried Peanut Butter, Jelly and Banana Sandwich

Relive the gooey-est parts of your childhood with the Fried PBJ and Banana Sandwich. A PBJ Sandwich that’s been frozen is then dipped in batter and quick fried. Top it off with some powdered sugar and you have 2005’s winner for Best Taste.

Fried Coke
Fried Coke (Source: Wikipedia)

2006 Fried Coke

How do you fry a liquid? By infusing the flavor into a batter and deep frying it. Then drizzle it with pure fountain syrup, whipped cream, cinnamon sugar and, of course, a cherry on top to make a truly unique taste experience.

Deep Fried Latte
Deep Fried Latte (Source: Super Sized Meals)

2007 Deep Fried Latte

You’re at the Texas State Fair in 2007 and you need a jolt of caffeine. No worries, just try one of the runners up for the Big Tex Choice Awards: Deep Fried Latte. This lightly fried puff pastry has a hint of coffee and is topped with cappuccino ice cream. Add sweet syrup, whipped cream and sprinkle with instant coffee for a sugar/caffeine high that will get you through the rest of the fair.

Fried Pineapple with Whipped Cream
Fried Pineapple with Whipped Cream (Source: State Fair of Texas)

2008 Fire and Ice

As much of a show as it is a dessert, one of the 2008 finalists was Fire and Ice. A pineapple that has been battered and deep fried then topped with whipped cream. Not just any whipped cream, but banana flavored whipped cream that’s been frozen in liquid nitrogen. Strawberries and syrup top the smoking desert that proves where there’s smoke, there’s flavor!

Deep Fried Butter
Deep Fried Butter (Source: State Fair of Texas)

2009 Deep Fried Butter

Deep Fried Butter is one of those dishes that make you think “how do you?” or even “why would you?” But the winner of 2009’s Most Creative category isn’t as bad as you might think. Taste-wise anyway. In fact, Sue Gooding, spokeswoman for the State Fair said to the Today Show, “When you taste it, it really does taste like a hot roll with butter…It tastes great.” That’s because the whipped butter is sweetened and then surrounded by dough and of course, fried. It even had options of garlic, grape or cherry flavors for the more adventurous.

Fried Club Sandwich
Fried Club Sandwich (Source: State Fair of Texas)

2010 Fernie’s Fried Club Salad

Another one for the “how did they do that?” category is the 2010 finalist, Fernie’s Fried Club Salad. A 12” spinach wrap is filled with diced ham & chicken, iceberg lettuce, carrot strips, cherry tomatoes, sharp cheddar cheese and hickory smoked bacon. Then the whole wrap is deep fried until crispy and served on a bed of shredded romaine lettuce. Toppings include sourdough croutons on a stick that have been deep fried and your choice of creamy Ranch, Thousand Island or Caesar dressings.

Fried Bubble Gum
Fried Bubble Gum (Source: State Fair of Texas)

2011 – Fried Bubblegum

Don’t worry, you can eat this bubblegum! It’s actually bubblegum flavored marshmallows that have been battered and deep fried. Decorated with icing and powdered sugar, this light, sweet treat won Most Creative in 2011.

'Picnic on a Stick'
‘Picnic on a Stick’ (Source: State Fair of Texas)

2012 Picnic on a Stick

As summer winds down and fall approaches, the weather is often perfect for a picnic. Trust the Big Tex Choice Awards participants to turn that concept upside down! Spicy fried chicken, tatertots and dill pickles are alternated on a stick and then dipped in batter, rolled in breadcrumbs and deep fried. Choose from BBQ sauce, ranch or honey mustard as you dipping sauce, ants not required.

Fried Thanksgiving Dinner in a Ball!
Fried Thanksgiving Dinner in a Ball! (Source: State Fair of Texas)

2013 Thanksgiving Dinner

Most Creative? We agree! Homemade stuffing, turkey and corn…sounds just like Thanksgiving Dinner. But this dinner has a Texas twist. Stuffing and turkey are rolled into a ball, dipped in creamed corn, seasoned cornmeal and deep fried until golden crispy. Add old fashioned giblet brown gravy and an orange cranberry sauce to make your Thanksgiving dreams complete!

Fried 'Breakfast for Dinner'
Fried ‘Breakfast for Dinner’ (Source: State Fair of Texas)

2014 Deep Fried “Breakfast for Dinner”

Americans love breakfast, even if it’s for dinner. One 2014 Finalist took breakfast for dinner one step further. Scrambled eggs, breakfast sausage, bacon, potatoes, ham, onion, cheddar cheese and gooey cinnamon roll bits all stuffed in a 10” flour tortilla and deep fried. Dip this hearty fair food in creamy country gravy, salsa or pico-queso dip.

 

Chicken Fried Lobster
Chicken Fried Lobster (Source: State Fair of Texas)

2015 Chicken Fried Lobster with Champagne Gravy

Who said fair-food can’t be classy? Lobster and champagne elevate your taste buds in one of this year’s finalist entries. An entire lobster tail is breaded, deep fried and topped with a champagne, lemon butter gravy for a whole new fair experience!

Honorable Mentions

2011 Hans’ Kraut Ball – Pork sausage, onion, garlic, sauerkraut, mustard and delicious seasonings balled up, dipped in seasoned breadcrumbs and deep fried. Spicy Mustard, Raspberry Chipotle or Ranch dipping sauces.

2012 Deep Fried Jambalaya – Shrimp, cajun sausage and seasonings coated in lightly seasoned flour and fried. Served with a side of spicy ranch sauce.

2014 Chicken Fried Loaded Baked Potato – Skinless baked potato, butter, bacon and cheese is mixed, coated and battered with spices and flour, then deep fried and served with a ranch dipping sauce.

2015 Cowboy Corn Crunch – Sweet corn, minced jalapeno, creamed cheese and smokey bacon mixed in a tot and deep fried.

 

3 Patriotic Desserts To Try This Summer

You know summer is in full swing when the sweet smells of freshly-baked pies start wafting from the oven and dinners al fresco become the norm. Summer’s bounty of plump fruits and beautiful berries are the perfect subject for a medley of summer desserts, and it doesn’t get much easier or more delicious than a pie. With all the creative minds out there, from bloggers to bakers to Pinterest extraordinaires, there is no shortage of fun, patriotic recipes to try. 

So with this overflow of inspiration, after scouring the web for the best summer desserts, we’ve found three stand outs that we couldn’t resist sharing. There was something about each of these that made them worthy of our vote, be it a sweet detail, an unexpected ingredient or an undeniable wow factor. So whether you’re making one of these for family, friends or for a summertime BBQ, we feel confident that they will delight!

pie
1. Roasted Plums with Berries, Marzipan Hearts and Almond-Pepper Crust are the stars behind this winning tart by Sweet Paul. The only major thing you need for this recipe is a blender to blend the plums until smooth. The rest, from the lemon juice to the brown sugar, just adds to the goodness.


2. It doesn’t get more patriotic than an American classic like Apple Pie. This version, with its cinnamon apples, flaky crust, salted caramel coating and lattice top (complete with a step-by-step tutorial) is “the holy grail” of American dessert. Though this recipe is the most involved of the three, the stunning step-by-step photographs deliver an undeniable boost of self-confidence. 


3. Blueberries, Raspberries and Blackberries abound in this Triple Berry Pie by blogger darling, Knead To Cook. This recipe is bursting with color and healthy antioxidants and is relatively easy to make. Simply throw your ingredients into a pie pan (on top of the store bought or homemade crust) and bake at the ready.
Let us know if you try one out this summer season! Better yet, if you have a favorite summer pie or dessert recipe, feel free to share with us on our Mission Facebook page!

The Fall Edit: Recipes To Try!

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One of the best things about fall weather is the creativity that it inspires in the kitchen. Whether you’re going out to your favorite neighborhood restaurant or cooking from the comforts of home, foodies everywhere delight in gathering seasonal ingredients from local markets, to stirring up hearty stews,  curling up with a hot toddy, and entertaining for friends and family. There are so many wonderful recipes out there that we can’t wait to try. We’ve gathered up a few of our favorites for your fall perusal- Enjoy + Bon Appetit! 1. Pumpkin Chili The title picture shown above is of this delightful vegetarian pumpkin chili found on one of our favorite culinary sites, theKitchn. Looks amazing, right? With all the healthy, flavorful ingredients simmered into this concotion (think cloves, cumin, red bell peppers, sliced tomatoes, green chilies, pumpkin…) we can only imagine how good it would taste on a cold afternoon! 2. The 10 Best Pumpkin Bites If you love beautiful photographs and great culinary ideas for home entertaining you will adore Texas tastemaker Camille Styles’ vibrant site. We fell in love with these “10 Best” Pumpkin Dishes that she brought together. From the pumpkin, quinoa & hazlenut gnocchi to the garlic, rosemary and pumpkin hummus, this Top 10 List has us in full fall mode. 3. Turkey Time Ina Garten (aka The Barefoot Contessa) is one of our favorites for her classic approach to so many favorite dishes, like a holiday turkey. This recipe is one we’re longing to try- if it turns out anything like her famous roasted chicken we’re in the clear!  4. Mulled Apple Cider Oh the joys of a hot toddy. This old-favorite on The Pioneer Woman’s website is loaded with satisfying ingredients- think ground cloves, fresh-squeezed apple juice, orange peel and maple syrup- for that next dreary winter’s day! 5. October Cupcake Inspiration Cupcakes are all the rage these days and with Halloween this month we can bet there will be lots of creativity brewing when it comes to decoration. In case you need some inspiration to get started, check out these 16 spooky cupcake ideas found on Delish.com. (Our favorite: #10 The Wicked Witch!)

Pizza Primavera

One of our favorite meals to make at home during the warm spring and summer months is a homemade pizza. There’s really nothing better for entertaining either than making fresh pizza dough and allowing your guests to “decorate” with their toppings of choice. Throwing this kind of party takes having a reliable pizza dough recipe you can count on, and after finding Patricia Wells’s simple and delicious version, we are forever hooked. The best part about entertaining with fresh pizza is that the dough can be prepared ahead of time (using a good food processor like this one) making it a stress-free ordeal for the host. So all that’s left to do is to set out a big smorgasbord of veggies, meats, cheeses, and whatever other toppings you enjoy, and have plenty of vino flowing! Untitled-2 Our latest attempt at the homemade pizza was aimed at incorporating more veggies into the mix. So Pizza Primavera it was! Chopped up mushrooms, sliced bell peppers, zucchini shreds and loads of chevre goat cheese (of course) made the perfect Pizza Primavera. Top off with a light drizzle of good extra virgin olive oil, a pinch of coarse salt, and some red pepper flakes and you are all set! TIP: Lightly salt the veggies before you cook for the most delicious flavor.   Mission has all the Pizza Supplies for your home or business- from Pizza Pans to Pizza Cutters &  More!

Tamales of the World

With the Holidays nearly here, the emergence of Tamales is one thing we’re all getting excited about here at Mission. We are helping sponsor the 3rd annual Tamales Holiday Festival at the famed Pearl Brewery in San Antonio on Saturday, December 1. The festival will run from 12 pm-6 pm and we’d love for all of you to stop by if you are  in town. Read more about the event here!      
Image Courtesy of IFood.TV
  Here is a little information for all those who’re unfamiliar with Tamales or for those who just want to learn more about this tasty food:  The tamal, as it is correctly and properly referred to, is a Latin American dish that’s traditionally made of masa and is wrapped in a leaf paper or corn husk, then steamed and boiled until warm and tender. The wrapper keeps the tamales hot and in one piece, and it is removed before eating, leaving a delicious, flavorful treat. Tamales are generally stuffed with meats, but this varies depending on where you are. It’s history dates back to the Ancient Mayans and its presence today is one that is undeniable in certain parts of the world. {The United States has enjoyed tamales since the late 1800s!} In Mexico particularly, and in other countries around the world, the tamal is an important part of their cultures and their culinary traditions. Interestingly, tamales are prepared differently depending on the location in which it is made. For example, in Mexico,  there are different kinds of tamales in different states and regions of the country. Most variations are filled with chicken or pork, but the list goes on and on, ranging from spicy fillings to sweet tamales, tamales de dulce, that are filled with raisins, dried fruit, and sugar.    

Want to try a great, traditional Beef Tamal recipe? This one looks pretty good!    

 In Central American countries like Guatemala, Belize, El Salvador and Honduras, tamales normally don’t have a stuffing of any kind (no meat, cheese, peppers, etc.) and they are served more as the bread/starch portion of a meal. In more tropical parts of the world like Oaxaca or Veracruz, and even in Peru and Bolivia, the leaves from banana trees or plantains are used to wrap the tamales, and the tamales themselves are generally much bigger, thicker, and more square in shape.    

Example of a plantain-wrapped tamale. Image courtesy of ookaboo.com
 The interesting thing is that tamales have a worldly presence. The tamal is a global concept that different cultures take and recreate in their own ways. In the Far East and in India, the people have embraced their own tamals, replacing some of the key ingredients with rice dough, fish paste, and spices to name a few.   Tamales can be found on most Mexican restaurant menus year-round, but they are traditionally most popular during special Holidays and celebrations, mainly because they are an all-day affair to make! The process isn’t a quick one, but once you try it, you will be convinced that it was worth the time, effort, and the sweat!  You can read some great tips on AllRecipes.com about How to Make Tamales- view here!   

This Holiday Season keep your eyes peeled for Tamales on restaurant menus and at other Holiday events, fundraisers, and more! Come see us at the Pearl if you get a chance! This is the perfect opportunity to sample tamales from some of the city’s experts!

Causa Rellena: Discovering The Peruvian Palate

This version of Causa was made using purple potatoes for the top, yukon gold potatoes for the bottom layer and a mix of vegetables (including beets!) for the filling. The options are endless!
 A colleague of ours is passionate about Peruvian food, and after seeing this recipe, we can understand why! The mixture of flavors and spices in this traditional Peruvian dish called Causa Rellena, will both satisfy and awaken your senses in a fresh, positive way. Causa Rellena is essentially a layered potato cake dish that allows your personal culinary creativity to reign free! We hope you enjoy! Ingredients: Potato Paste: 1. Potatoes (Yukon Gold)—–2 pounds 2. Lemon or Lime Juice—1/4 cup 3. Aji Amarillo Chile Paste 4. Vegetable Oil—1/4 to 1/2 cup 5. Salt & Pepper–to taste Filling: There are a number of variations to the Causa filling. They can be chicken, seafood salads, or vegetables. The two most popular fillings are the tuna filling ( water based tuna, chopped onion and mayonnaise), and the vegetable filling ( cooked and chopped carrots, red beets, and potatoes mix with mayonnaise). Remember that you can create your own filling. Garnish: There are a number of variations to the Causa garnish. Some of the more common ingredients used in Peru are:  black olives, sliced boiled eggs and chopped parsley. You can also use shredded or whole lettuce leaves. Directions: 1. Boil the potatoes, peel and mash once they are cooked. Let it cool down. 2. Once potatoes are at room temperature, add lemon juice, chile paste, oil, and salt and pepper to taste. Remember that you need to constantly taste the Causa in order to acquire your personal taste. 3. Divide the Causa into two parts. Place the first half at the bottom of a mold creating a bed of Causa (about 1/2″ thick). 4. Add the filling of your preference on top of the bed of Causa (about 1/2″ thick). 5. Cover the filling with the remaining Causa and chill for about 1/2 hour. 6. Decorate with your favorites garnish, serve, and enjoy it. Thank you to Alex Hilario and Luis Garcia for the contribution!

A Green Smoothie

Smoothies are one of our favorite things to make with a blender, especially when your body needs a little nourishment. For one, they are so easy to blend up (just throw everything in and press start), particularly when you have a nice blender that can deliver the right end result. We recently tried our hand at making this nutrient-packed green smoothie and truth be known it left us feeling lean and refreshed.

Words of Wisdom: Investing in a nice blender is the only way to ensure you get the best results time after time. Our favorite for the price is the Waring BB150, which for only $51.99 makes a fabulous smoothie! If you have a higher budget, we highly recommend buying a Vitamix – revered in the industry for their great construction and long life span (not to mention they look right at home on a countertop):

Here’s the recipe for the Green Smoothie we made: Ingredients 1/2 pineapple, peeled, cored and chopped 1/2 english cucumber, peeled and chopped 1/2 ripe pear, peeled, cored and chopped juice from 1 lime 1 cup baby spinach leaves 10 mint leaves, chopped 1 tsp agave nectar crushed ice The Recipe (serves 2) Put all ingredients in a blender (we recommend this model or this one) and puree until it reaches a nice, smooth consistency. Garnish with a spear of cucumber and enjoy! Check out our variety of Vitamix Blenders or browse  our full selection of Bar Blenders and Food Blenders on MissionRS.com! Recipe Courtesy of Camille Styles

Papaya & Blue Cheese

June is National Papaya Month and we understand why after tasting how sweet they are as of late. This simple recipe, which would be perfect for the 4th of July or any summer outing, combines the sweetness of papaya with the zing of blue cheese crumbles and a light drizzle of balsamic vinegar for an overall awesome side dish. The flavor combination is altogether sweet, complex, and totally satisfying. Taking only 5 minutes of prep work, this recipe is beloved here at Mission Restaurant Supply- we hope you enjoy it too!

What You Need: 1 papaya 1 large handful of crumbled blue cheese (or more depending on your liking) A generous drizzle of your best Balsamic Vinegar What You Do: 1. Slice the Papaya length wise and scoop the seeds out of the two halves. Discard the seeds. 2. Continue by slicing long slivers of the papaya and then remove the skin on each piece. 3. Serve on a large platter and crumble fresh blue cheese all over the top of the papaya followed by a light drizzle of your best balsamic vinegar. Enjoy!