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2014 BFS Food Show Culinary Competition Recipe Chef Jamal Small ~ Villas at Ocean Club
The Bahamian Vegetarian Goes Asian BBQ with Vegan Beef Strips (soy protein product)
Smoked Barbeque Beefless Beef Strips with Toasted Sesame Seeds served with Go Green Wasabi Mash, Petite Market Vegetables, Crispy Avocado with Thai Chili Vinaigrette and Micro Seedlings
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Smoked Asian B.B.Q Veggie Protein
Method 1. Cut strips into uniform pieces and place into a ziplock plastic bag. 2. Use a smoking gun to put smoke into the bag and seal. Shake bag to distribute smoke evenly. Let sit for 1 hour, shaking at intervals. 3. Release smoke and pour strips into a bowl. Season with salt, pepper and sesame oil and let sit for 5 minutes. 4. Add flour and cornstarch and toss to coat. 5. Shake excess and deepfry in 350° oil until crisp. Drain on wire rack. Set aside to plate.
Asian BBQ Sauce
Method Bring all ingredients to a rapid boil for 5 minutes in a pot. Reduce heat to simmer until consistency will coat the back of a spoon. Strain and set aside.
Method 1. Set up dredging station with flour, beaten eggs and breadcrumbs. 2. Place avocado pieces in flour, then eggs, flour, eggs and then breadcrumbs to coat. Let sit 5 minutes. 3. Deep fry in 350° oil until golden. Drain on wire rack. 4. Sprinkle with Cajun seasoning, salt and black pepper while hot.
Thai Vinaigrette with Pepquino
½ cup sweet chili 1 cup olive oil Salt and pepper 3 tbsp distilled white vinegar 2 tbsp boiling hot water Juice of 1 lime 1 pint pepquino cut in half
2 baby zucchini squash, cut in quarters 4 baby carrots, cut in quarters 4 green beans, cut on a bias 4 sugar snap peas, cut in half 8 cherry tomatoes 4 green asparagus, cut and peeled 4 white asparagus, cut and peeled 1 tsp fresh thyme leaves 2 cloves garlic, thinly sliced Olive oil Butter Salt and pepper Shiso purple micro greens
Method Blanch and shock each vegetable individually with the exception of the tomatoes. In a sauté pan heat oil garlic and thyme this should perfume oil. Cook tomatoes season and set aside. When plating heat all vegetable together with a bit of butter, h20 and the shiso season and ready to use.
Micro seedlings needed:
Pepquino Shiso purple micro greens Wasabi micro greens Cilantro micro green popcorn shoots
Coat a wok lightly with sesame oil over high heat. Pour in Asian BBQ Sauce, add protein strips and toss until heated through and coated. Finish with chopped scallions, toasted sesame seeds and micro cilantro. Plate with Wasabi Mash, Crispy Avocado and Market Vegetables. Garnish with Microgreens. Dress Avocado and Microgreens lightly with the Vinaigrette.