passport cuisine® pork shumai sliders
Preheat oven to 350°F. In a large pot, bring frying oil to 360F. Add shumai from frozen and cook about 6-8 minutes to heat through. Use a skewer to penetrate the middle and bring to lips to feel for heat. Deep fry French fries until golden brown. Rest both shumai and fries on a rack over paper towels and set aside. Slice Hawaiian buns in half. To make 4 sliders, assemble each with 3 pieces of shumai topped with a two squares of cheddar cheese.
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Japanese style poutine - deep fried
passport cuisine® pork gyoza, fries ,
sausage chorizo gravy
In a medium saucepan, add butter and heat until brown. Add sausage and chorizo and cook until medium. Sprinkle flour evenly, mix thoroughly, and cook out the flour for 2-3 minutes. Slowly add the heavy cream and bring to a boil. Simmer for 15 minutes until gravy is thicken.
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PASSPORT CUISINE® PORK SHUMAI TACOS
In a medium to large saucepan, bring frying oil to 360°F. Add shumai from frozen and cook for about 6-8 minutes until golden brown and heated all the way through. Rest on a rack over paper towels. On a hot griddle or cast iron pan, heat up tortillas until grill marks appear, about 4-5 minutes over medium heat.
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Panko crusted crane bay® kani kama
korokke (Croquette)
In a large pot, bring frying oil to 360°F. Add shumai from frozen and cook about 4-5 minutes to parcook. Rest on a rack over paper towels and set aside. In a medium bowl, mix the cornmeal, flour, sugar, baking powder and salt. In another bowl, whisk to the beat in the eggs, milk and vegetable oil.
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Butter Lettuce Wrap – Deep Fried Passport Cuisine® Pork Gyoza, gochujang, pickled cucumber, negi, truffle sea salt
In a jar, combine pickling solution with sliced cucumbers. Let rest as long as possible and take out when plating. In a small bowl, add gochujang paste, seasoned rice vinegar, fish sauce and honey. Mix well and fold in 1TB of green scallions. Set aside. In a large pot, bring frying oil to 360°F.
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PASSPORT CUISINE® PORK SHUMAI BANH MI
Quick pickling: 1 cup of rice vinegar, 1/2 cup of granulated sugar, 1TB black peppercorn, 1 bay leaf, 1 tsp of salt. Bring to a simmer. In separate quart containers, fill each with the daikon, carrot and cucumber and add the pickling solution to cover the vegetables. Pickling overnight to 3 days will yield best results. In a large pot, bring frying oil to 360°F. Add shumai from frozen and cook about 6-8 minutes to heat through. Use a skewer to penetrate the middle and bring to lips to feel for heat
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Crane Bay® Kani Kama Hot Crab Dip
Preheat oven to 350°F. Spray a 2 quart (or larger) baking dish with nonstick spray. In a large bowl, mix together well all the ingredients except the avocado. Pour into the baking dish and smooth the top flat. Bake until golden and bubbling on the edges - about 30 minutes. Garnish with avocados and serve hot with toasted baguette slices.
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Smoked Salmon Tartines with Fried Caper
Toss shallot and vinegar in a small bowl; let stand at least 1 hour to pickle or make day before. Heat butter in a small sauce pan on medium high heat. Fry capers until cracked, about 30-45 seconds. Slotted spoon out to pat dry on paper towel. Reserve caper butter for drizzle for the adventurist guest. Spread Crème fraiche on toast and season with salt and black pepper.
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