HOPSTICKERS By Ajinomoto Foods
INGREDIENTS
PREPARATION
Intros® Pork Potstickers XTREME® High Oleic Canola Clear Frying Oil IPA Beer Sweet & Sour Sauce
1. Pan-fry the Pork Potstickers with vegetable oil, in a frying pan with a lid until golden brown. 2. Add IPA to the pan and cover to steam. 3. In a mixing bowl, toss potstickers in the sweet and sour sauce, and serve
CACIO E PEPE ARANCINI INGREDIENTS
Guanciale, .5” Dice Ready-Set-Serve® Diced Onion Trifoglio® 50/50 Olive Oil Blend Villa Frizzoni® Arborio Rice Roland® White Cooking Wine Chicken Stock Villa Frizzoni® Grated Parmesan Cheese Shamrock Farms® Unsalted Butter Katy’s Kitchen® Kosher Salt Katy’s Kitchen® Black Pepper Villa Frizzoni® Mascarpone Grande® Diced East Coast Blend Mozzarella Katy’s Kitchen® All Purpose Flour Fair Meadows® Liquid Whole Eggs Panko Markon® Flatleaf Parsley, Minced
PREPARATION
1. Render the guanciale over medium heat until it’s shrunk by a third. Set it aside. 2. In a large rondo or tilt skillet on medium heat, sweat the onions with olive oil until translucent. 3. Add the rice and toast until you see the “eye” of the grain and then add the wine. 4. Stir until the rice has absorbed the liquid. 5. Add chicken stock by the ladle until the rice is cooked tender, but not mushy and there is no residual liquid. 6. Off the heat, stir in the Parmesan cheese and butter. 7. Season with salt and pepper and set aside to cool. 8. In a bowl, mix the mascarpone, mozzarella, and rendered guanciale together. 9. Shape the rice into equal sized balls. 10. Make an indentation in each ball and stuff with the mozzarella-guanciale mixture, then roll the rice back over the indentation. 11. Freeze the balls, to ease the breading process. 12. Make a breading station with flour, egg, and panko, then proceed with a standard breading procedure. 13. Re-freeze and reserve. 14. For service, allow the arancini to temper 30 minutes before deep frying at 350°F, until light brown. 15. Place the par-cooked arancini on a rack and hold at room temperature for refire. 16. Deep fry again until the exterior is golden brown, season with salt, pepper, parsley, and grated Parmesan.
SHAMROCK FOODS EXPO INSPIRATION GUIDE
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