Mizkan Food Ingredients: IFT 2013 Featured Recipes

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1 Mizkan Food : IFT 2013 Featured Recipes Chilled Watermelon and Roasted Beet Salad with Pimento Cheese Mizkan Border Products green chiles and red jalapeño puree A small bite of chilled watermelon for freshness and earthy yellow and chiogga beets to serve as a foil for the sharp spiciness of the pickled green chiles mixed with jicama and cucumber brunoise. The pimento cheese is made by combining homemade ricotta with red jalapeno puree and the bite is garnished with micro-cilantro, coriander crunch, orange zest and red jalapeno honey. Chilled Watermelon and Roasted Beet Salad with Pimento Cheese Watermelon Round Pimento Cheese Yellow Beet and Striped Beet Green Chile Pico Drizzle of Honey Orange Zest Sesame Coriander Crunch 2 oz 1 oz.25 tsp.5 tsp Yield: 1pc 1. Place watermelon round in center of plate and top with quenelle of pimento cheese. 2. Press beets slightly into pimento cheese. 3. In a small bowl combine green chile pico and orange zest, garnish over beets and around plate. 4. Drizzle honey over and around watermelon round. Sprinkle coriander crunch in the same manner. Pimento Cheese Ricotta Cheese 636 g Mizkan Border Products g Red Pepper Jalapeño Puree Honey 51 g Caramelized Onion 101 g 5 g Black Pepper.5g 1. Mix all ingredients and refrigerate. Ricotta Cheese Milk Buttermilk Heavy Whipping Cream Lemon 2 gallons ½ gallon 3 quarts 2 ea

2 1. Heat to 175 F in a stainless steel pot; skim off curd. Red Pepper Jalapeño Honey Mizkan Border Products 8470 Red Jalapeño Honey 200 g 800 g 1. Mix all ingredients until incorporated. Green Chile Pico Jicama Cucumber Mizkan Border Products Green Chile 9904 Lime Olive Oil Cilantro 100 g 100 g 100 g 50 g 25 g 15 g Method Of Preparation: 1. Combine all ingredients together. Sesame Coriander Crunch Sugar 170g Water 60g Corn Syrup 115g 5 g Black Sesame Seed 23 g Coriander Seed, crushed 3.5 g Butter 10.7g Vanilla 2 g Baking Soda 2.2 g 1. Line a baking sheet with aluminum foil and oil lightly. 2. In heavy deep sauce pan, combine the sugar, water, corn syrup, and salt over low heat, At 264 F add black sesame and coriander continue to cook, stirring consistently until temperature reaches 310 F. 3. Remove from heat, stir in butter and vanilla, then baking soda, mix quickly. Pour in lined baking sheet.

3 Fresh Seasonal Southwestern Salad Mizkan Border Products chipotle puree and diced acidified jalapeño This salad highlights the chipotle puree and diced acidified jalapeño in warm bacon honey vinaigrette with apple cider and lime. The heat of the peppers accents the fresh corn, heirloom tomato, fresh garden spinach, dandelion greens and fresh farmer s cheese used in this fresh summer salad. Fresh Seasonal Southwestern Salad Spinach Dandelion Green Bacon Tomato Corn Dressing Pickled Chile Cheese Tomato Wedges 1 oz 3 pc 1. Combine all ingredients except the cheese and pickled chiles. 2. Arrange salad on plate and garnish with cheese and pickled chiles. Warm Bacon Vinaigrette Bacon Fat 45g Mizkan Border Products 38g Chipotle Puree Mizkan Border Products Diced 50g Jalapeño Honey 6.7g Apple Cider Vinegar 36g Lime Juice 16g Shallots 15g 1. Heat bacon fat to liquid state 2. In a bowl mix all ingredients except bacon fat. 3. Add bacon fat to bowl in a slow stream to ensure emulsification.

4 Fig and Mozzarella Caprese Salad Mizkan Border Products diced green chiles and diced red jalapeño, Mizkan balsamic reduction and Nakano seasoned rice wine vinegar This salad combines refreshing summer veggies and fruits in a new way and highlights the diced green chiles and diced red jalapeno in a composition with big bright lime flavors and crunchy grilled corn, multi-colored cauliflower and apple-chili powder. The tang of the balsamic reduction and chili oil with black pepper awaken the palate. Fig and Mozzarella Caprese Salad Half Moon Mozzarella Cheese Corn Salad Pieces of Basil Slices of Fig Mizkan Balsamic Reduction Chile Oil Pepper 3 pc 3oz 3 pc 3 pc, each slice = ¼ of fig 3 drops 3 drops 1. Arrange the slices of mozzarella in a zipper manner and place small mounds of corn salad on each piece of mozzarella. 2. Arrange leaves of basil so they are propped up on corn mounds and place a piece of fig in each basil leaf. 3. Garnish plate with drops of balsamic reduction and chili oil. 4. Season with a light sprinkle of salt and pepper. Corn Salad Roasted Corn Cauliflower Kernel Fava Bean Scallion Cilantro Truffle Oil Olive Oil Lime Juice Nakano Seasoned Rice Wine Vinegar Mizkan Border Products Diced Green Chile 9904 Mizkan Border Products Diced Red Jalapeno 8473 Pepper 400 g 200 g 50 g 25 g 10 g 45 g 45 g 45 g 45 g 60 g 30 g 1. Combine all ingredients and season with salt and pepper.

5 Braised Chicken Thigh Tostada in Mole Roja Mizkan Border Products chipotle puree, crushed tomatillo, red chile puree, green chiles, acidified diced jalapeño and Mizkan salted tequila Highlighting a wide range of Mizkan Border products, this delicious chicken thigh is marinated in Mizkan salted tequila, garlic, annatto seed and chipotle and then braised in a mole featuring chipotle, tomatillo and red chili puree; sesame seed, cilantro, plantain, cinnamon, chocolate and chicken stock. The chicken tops a crispy taro root chip along with queso fresco, nutty live sunflower sprout slaw with green chiles, pickled red onions and other spices. Chicken Thigh Marinade Chicken Thighs 1134g Mizkan ed Tequila 125.5g Garlic 64.21g Mizkan Border Products 160g Chipotle Peppers 8060 Kosher Black Pepper 1. Blend the garlic and chipotle while adding the salted tequila. 2. Season the chicken thighs with salt and pepper and marinate in mixture. Mole Roja Mizkan Border products 283g Tomatillos 9946 Sesame Seeds 127g Vegetable Oil 20g Dried Guajillo Chiles 34.5g Dried Ancho Chiles 41.5g Dried New Mexico Chiles 53g Mizkan Border products 50g Chipotle Confit Garlic Cloves 26.2g Raisins 140g Ground Cinnamon 2.2g Ground Black Pepper 1g Ground Anise.9g Ground Cloves.5g Toasted White Bread Slices 6 ea Mexican Chocolate 30g Chicken Stock 1000g Plantains 113g Tortillas 28g Mizkan Border products Red 42.g Jalapeno Puree 8470 Caramelized Onions 70g Sugar 80g

6 Garlic Raisin Oil Water 15g 453g 1. Roast tomatillos at 400 F, about 8-10 minutes. Peel most of the char off and discard, hold tomatillos in a large bowl. 2. In a dry skillet over medium high heat, toast the sesame seeds until lightly browned. Add to the tomatillos. 3. In a large pot heat the oil, when hot, fry the chiles for about 25 seconds. Remove, drain, and soak in warm water 30 minutes. 4. With the oil still hot fry the garlic first until lightly browned and soft, add the raisins and fry until puffed out. Reserve and drain oil. Add garlic and raisins to tomatillo mixture. 5. Caramelize onions with garlic raisin oil. 6. To the tomatillo mixture, add all the spices, toasted bread, chocolate, and water, set aside 7. Remove the chiles from the water and measure out 7 cups water. Transfer water and chiles to a blender and puree until smooth. Strain through a medium mesh strainer into a large bowl and heat on medium heat. 8. In same blender, puree tomatillo mixture until smooth and strain into pot with chili mixture. If extra water needed, add ½ cup at a time. 9. Simmer 15 minutes and add chicken stock. Season with sugar and salt, and cook another 40 minutes. Sunflower Slaw Radish Mizkan Border products Diced Red Jalapeno Sunflower sprouts Pickled Red Onion Lime EVOO Pepper Queso Fresco 1. Combine all ingredients and season with salt and pepper.

7 Roasted Beef Barbacoa Tostada Mizkan Border Foods chipotle puree, crushed tomatillo, red chili puree, green chiles, acidified diced red jalapeno The beef is marinated in coffee, ancho, garlic, cocoa and smoked salt and roasted for a nice caramelized bark over a bed of savory vegetables. The mole features Mizkan Border products chipotle puree, tomatillo, red chili puree with dark roasted tomato, sesame seed, cilantro, plantain, tortilla, caramelized onion and other spices. The beef tops a crispy taro root chip with garnishes of queso fresco and nutty sunflower sprout slaw with green chiles, jalapeno and other spices. Beef Rub Beef Chuck 5 # Smoked 32g Cocoa Powder 3T Ground Coffee 20g Black Pepper 12g Paprika 12g Garlic Powder 8g Dried Thyme Leaves 8g Chili Powder 8g Canola Oil 10g 1. Mix all dry ingredients together. 2. Rub oil on all sides of meat. Rub 70g of rub all over meat. 3. Roast at 300 F for 4-5 hours. Salad Taro Root Chip 1 Shredded Beef 2 oz Drizzle of Thin Mole 1oz Sunflower Slaw 1 nest 1. Mix all ingredients together. Sunflower Slaw Radish Mizkan Border products Diced Red Jalapeno Sunflower sprouts Pickled Red Onion Lime EVOO Pepper Queso Fresco

8 1. Place taro root chip in center of plate and top with shredded beef. 2. In a small bowl combine sprouts, radish, 8421 jalapeno, pickled red onion, lime, evoo, salt, and pepper. 3. Garnish shredded beef with the thinned mole*, slaw, and top with queso fresco. 4. Drizzle more mole around plate. *Mole used with beef barbacoa is the same mole roja used with chicken thigh tostada recipe.