• Tilapia & Shrimp Creole Newburg

    This recipe was submitted by a member of the Foodservice Community. He told us that this is a favorite at the venue he works at and that it works great on a budget. Ingredients
    • 3-5 Tilapia pieces
    • Peeled & de-veined tiger shrimp
    • 1 c Diced onions
    • 2 c Diced green & red peppers
    • ¼ c chopped chives
    • 2 qt Heavy cream
    • ½ gal Water
    • 1 lb Lobster or fish base
    • ½ lb Butter
    • Parsley
    • Cumin
    • Minced garlic
    • Paprika
    • Thyme
    • Salt & Pepper
    What you'll need: Newburg Sauce Instructions
    1. Sauté onions, peppers, and garlic in oil and butter.  Add in chives, thyme, cumin, salt and pepper to taste.
    2. Deglaze with water and bring to a boil.
    3. Add in your lobster or fish base and heavy cream.
    4. Thicken with cornstarch/water until desired thickness.
    Tilapia Instructions
    1. Create a rub with cumin, paprika, garlic granules and pepper (don't add salt to this - it doesn't need it).
    2. Sprinkle over fish and bake at 350 degrees for about 10-15 minutes.
    Shrimp Instructions
    1. Toss shrimp with above rub and put on a greased sheet pan.
    2. Cook until desired firmness at 350 degrees for approximately five minutes tossing frequently. Caution: don't overcook!
    You can serve this with Creole rice and roasted vegetables. Garnish it with chopped parsley. Creole rice has onions, peppers, celery, cumin, paprika, and garlic. When it's fully cooked you can toss in diced tomatoes.
  • Weekly Tidbits 12.5.2010-12.11.2010

    Each week, we want to bring you the most interesting (and bizarre) news that we can find pertaining to foodservice, health, and the community. Here are this week's finds from a number of different news sources, blogs, forums, and quirky websites. The 10 Biggest Food Stories of 2010 It's the end of the year. That means that everyone in the country will be posting the best and worst lists of everything you could imagine for 2010. We also jumped on the band wagon and decided to bring you one that we thought was most relevant. Have one you'd like to share? Let us know. How to Get Your Restaurant Noticed by the Local Media This has been a challenge for restaurateurs for decades. Trying to find the best media outlets for the least amount of money and grief is never-ending. This article lists some tips on how to market your venue in your area and how to find the right outlets for your type of business. Devour the World I'm a big fan of recipes for people that I can't cook. I am one of those people. This travel and food blog is fantastic and I urge you to check it out. You won't regret it. Have a question about where to find more foodservice news or recipes? Email us. We're happy to help you find exactly what you need. If it can't be found on our website, we'll help you figure out where to look next. Robot Restaurant Opens in China That's right -- someone went there. One restaurant owner in China decided that hiring humans was so last year. Instead he decided to employ robots to both wait tables and greet guests at the door.  Don't worry, the kitchen is still run by humans...for now. Eggnog: Less Fat, More Fun Although we all love eggnog and the cheery feeling we have while drinking, we seem to suddenly loath it once we step on the treadmill afterward. Why? Because it is chocked full of delicious calories. One mixologist decided that she was done with old-fashioned eggnog and set out to create a new version made only with alcohol. Say what?! Yep, the same delicious drink with less calories and a whole lot more fun. Reindeer - The Other, Other...Meat? One restaurant in Arizona that is famous for serving up unusual dishes is at it again. Patrons that enjoyed an all rabbit menu during Easter will now be able to check out a new menu that focuses on North American caribou.
  • Homemade Blueberry Pie

    There are some desserts in life that just never go out of style. Homemade Blueberry Pie is a great example. I found this recipe on The Pioneer Woman and tested it out for a family dinner party to much success. It was beyond delicious and easy as pie to make (pun intended!). Ingredients
    • 2-3 pints Blueberries
    • Sugar
    • 1-2 dashes Nutmeg
    • 2-3 tbsp Flour
    • 2 Pie Crusts
    • 1 stick Butter
    You'll also need: Instructions
    1. In a large bowl, coat the blueberries with regular white sugar. You will want just enough to bring out the natural sweetness.
    2. Add nutmeg and a few tablespoons of all purpose flour (if you would prefer a pie that is juicier you can leave out the flour).
    3. Pour the blueberries into a pie crust and top with 8-10 thin slices of butter. Cover with a second pie crust (I used pre-made Pillsbury Pie Crusts, but the Pioneer Woman has a great homemade version as well).
    4. Press the edges of both pie crusts together, tucking the dough under as you go. Pinch any excess dough to create a fluted look.
    5. Cut three or four slits in the top of the pie for ventilation.
    6. Bake at 400º for approximately 35-40 minutes.
  • Rosemary Sweet Potatoes

    Being a large lover of all things sweet potato, I decided I'd mix it up a bit last night and try something new. This recipe can be doubled as an appetizer or a side dish for your main course. But best yet, it is easy. Ingredients
    • Sweet potatoes
    • Extra virgin olive oil
    • Freshly cracked salt & pepper
    • Rosemary sprigs
    You'll also need: Instructions
    1. Rinse under tap water to remove any dirt (you can peel the skin off if you like). Cut into thin slivers (about ¼'' thick).
    2. Arrange the slices on a baking sheet and drizzle with extra virgin olive oil. Make sure you turn the pieces over so to get olive oil on both sides. You can use a basting brush to even out the olive  oil if you like.
    3. Season with salt and pepper and throw a few sprigs of rosemary on the top.
    4. Pop it in the oven at 375 degrees for about 20 minutes.
    Have a question about this recipe? Email us. Want to submit your own recipe? We would love to post them!
  • Weekly Tidbits 11.28.10 - 12.4.10

    Each week, we want to bring you the most interesting (and bizarre) news that we can find pertaining to foodservice, health, and the community. This week we wanted to focus on other fantastic resources out there for business owners, managers, and foodies. Here are this week's finds from a number of different news sources, blogs, forums, and quirky websites. MFN Magazine Feature - 4Food in NYC: Dejunking Fast Food The 4Food concept in New York City has got to be the coolest one we've seen yet. Without spending a dime on advertising, they have managed to bring in remarkable amounts of customers and attain higher opening day sales that ever expected. Check out the latest edition of MFN Magazine (page 28) for a write-up on this awesome new establishment. Foodservice Community This online community has over 10,000 foodservice members that post daily about their experiences in the industry. There are hundreds of photos, blogs, videos, recipes, and opportunities to earn rewards points. We're a HUGE fan of this website. AllRecipes.com This website is your number one source for recipes. For those of you who are challenged in the kitchen (like me), there are dozens of recipes available. For those of you who want new ideas or to be challenged in the kitchen, those are there as well. Happy cooking! Have a question about where to find more foodservice news or recipes? Email us. We're happy to help you find exactly what you need. If it can't be found on our website, we'll help you figure out where to look next.
  • Kale Soup Recipe

    This recipe was submitted by a member of the Foodservice Community. He told us that it was his grandmother's recipe and that they make this every year at Thanksgiving and Christmas. Ingredients
    • 1/2 lb Butter
    • 2 tbsp Canola Oil
    • 2 c Diced Carrot
    • 2 c Diced Celery
    • 3 c Diced Onion
    • 2 Bunches Chopped Kale
    • 1 lb Diced Linguica or Polish sausage
    • 1 lb Red or White Beans
    • 1 lb Diced Red Potato
    • 1 tbsp Thyme
    • 1 tsp Red Chili Flakes
    • 1 tbsp Garlic Powder
    • 1.5 Gal Water
    • Chicken Base to Taste
    • Salt & Pepper
    Don't forget some of these kitchen essentials before you start! Instructions
    1. Melt butter in oil over medium to high heat.
    2. Once melted, add the carrots, celery, and onions.
    3. Saute for a few minutes and add salt, pepper, thyme, garlic and chili flakes, linguica and potatoes.
    4. Stir mixture well and add water.
    5. Reduce heat to medium and add in the kale.
    6. Let simmer until the kale is tender. Add chicken base to taste and then add the beans. Turn off heat to avoid overcooking the potatoes and beans.
    7. Serve with crusty bread on a cold night.
    *If you would like to make the soup creamier you have two options. You can either puree some of the kale once it's cooked or you can add cream to the soup at the end.
  • Fun Holiday Cookies

    Santa Clause is coming to town... Impress Santa and your family this holiday season with the perfect holiday spritz cookies! From candy cane shapes to snowflakes, you are sure to wow your guests. The Kuhn Rikon cookie press makes baking like a pro a cinch! This fun set is great for all ages!  With the Kuhn Rikon Cookie Press, the possibilities are endless.  It has 14 different cookie design plates, 6 decorating tips and the dough press. This set comes in a box to keep your supplies organized and to make storage easy. Have fun with it and see how creative you really are! We found a great recipe for spritz cookies over at food.com. Products from Mission that you'll need to make it happen: Kuhn Rikon Cookie Press, Small mixing bowl, Large mixing Bowl Ingredients:
    • 2 1/2 c flour
    • 1/2 tsp salt
    • 1 c butter, softened
    • 3/4 c sugar
    • 1 egg
    • 2 tsp almond extract
    • colored decorating sugar
    Directions
    1. Preheat oven to 400 degrees F.
    2. In a small bowl, combine flour and salt.
    3. In a large bowl, cream butter; gradually add sugar.
    4. Blend in egg and almond extract; beat well.
    5. Gradually add the dry ingredients to the creamed mixture.
    6. Press dough through cookie press onto ungreased baking sheet.
    7. Sprinkle with colored decorating sugar.
    8. Bake for 6 to 8 minutes.
    9. Cool on wire rack.
    Click here to buy your own Kuhn Rikon Cookie Press
  • Our Favorite Time of the Year

    The Holiday Season is a time of giving and at Mission Restaurant Supply we want to be that shop you turn to for your holiday gifts. Don't forget to check out our Holiday Gift Guide Page where you can browse through great products and gift ideas based on what kind of culinary personality most suits you and your loved ones. Who is that someone you are gifting? A Wine Enthusiast or a Grill Master? A Cocktail Aficionado or a Pizza Fanatic? A Cheese Lover or Entertainer? We have special products sorted out for that special someone in mind. Also, starting November 30th, Mission will be having a Holiday Deal of the Day where you can save money by taking advantage of our daily Holiday promotions! From awesome gift sets to some of our most popular and specially discounted items, we are bringing you a new deal every day. So have fun and make this year's holiday shopping a simple, easy, and enjoyable experience. Make sure you get on to our email list so you can be in the know about daily deals, weekly specials, and discounted products! Send an email over to laurenb@missionrs.com with you email list requests, recipe submissions, or general questions!
  • Super Simple Stuffing

    This recipe was submitted by Tori Raye on AllRecipes.com. I loved that this recipe was so simple and the fact that she added a little bit of pear to the mix. Sound delish!
    • 2 tbsp olive oil
    • 1/4 tsp minced garlic
    • 1/4 c diced yellow onion
    • 1/4 c chopped celery
    • 1/4 c chopped green onion
    • 1 pear, cored and diced
    • 1 (12 oz) package dry bread stuffing mix
    • 1/4 c chopped fresh parsley
    • 1 (32 oz) carton chicken broth
    Don't forget to organize all of your supplies beforehand -- you'll need a fruit corer, a cutting board and knife set, and some measuring spoons.
    1. Preheat an oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
    2. Heat the olive oil in a skillet over medium heat. Stir in the garlic, yellow onion, celery, green onion, and pear. Cook and stir until the vegetables are tender, about 10 minutes. Place the stuffing mix into a large mixing bowl; stir in the vegetable mixture, parsley, and chicken broth. Stir until the chicken broth has been absorbed by the stuffing mix; spoon into the prepared pan.
    3. Bake in the preheated oven until golden brown on top, about 30 minutes.
  • Holiday Catering

    What would the holiday season be without lots of parties? We know that this year will be no different so Mission Restaurant Supply would like to offer you a quick guide to simple holiday catering. We've put together a list of "Mission Must-Haves" that will make your party stress-free and tons of fun! An absolute necessity for every holiday party is a chafing dish. One problem that a lot of hosts encounter is not having adequate space for the food they're serving and not having a way to keep it hot and fresh. Our 8 quart economy chafing dish, manufactured by Browne-Halco, is an excellent choice for the home chef. Want something a little fancier? We've got you covered. Our 6 quart oval chafing dish with gold accents is perfect for catered holiday events. Toss in a few Sterno chafer fuels and some of our stainless steel serving utensils and you're set to go! For drinks, we recommend icing down all of your wine, water, and other beverages in one of our elegant stainless steel party tubs. Making sure your beverages are chilled and accessible for all of your party guests is crucial. You guests will be happy and you'll be free to mingle and enjoy the soiree. You might also like our crystal punch bowls, which are perfect for serving up rum punch, egg nog, and other holiday favorites!   One of our favorite holiday treats is the chocolate fountain! They are the perfect way to liven up your buffet line or private party. And what better excuse to eat tons of chocolate than at a party? Don't think we've forgotten about the most essential holiday items you'll need. That's right -- disposables. If you plan on keeping your party simple and low maintenance, we have just the thing. We now stock a huge assortment of disposables, from plates and bowls to flatware and glassware. We even have wine and dessert glasses! Did we miss something? Tell us! What items do you rely on for your holiday events?

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