Bytes from Restaurant Hospitality and Food Management
McCormick For Chefs New Look. Now Flavors.
Count on Lawry’s, the new addition to the McCormick For Chefs™ portfolio, for restaurant-proven flavors. Seven new sensational rubs for the most memorable proteins ever. From beef and poultry to pork and even seafood, dishes take on a new persona with Lawry’s dry rubs. They enhance both the visual and textural appeal of any protein. Visit

Bibliosteaka Ensalada

From: Chef Peter Brinckerhoff, Caliente Restaurant, Kings Beach, CA. Yield: 24 servings. Chimichurri-marinated skirt steak: 1 quart vegetable-olive oil...

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Friday's® Breaded Ring & Tentacle Calamari Mrs. Friday's® Breaded Ring & Tentacle Calamari
Mrs. Friday's® Breaded Ring & Tentacle Calamari really delivers a from-scratch look, with a taste you'll be proud to claim as your own. Our calamari is just like scratch-made - lightly hand-breaded in a crispy flour coating with a 70/30 ratio of tender Loligo calamari rings and tentacles.

Mojo Marinated Atlantic Salmon

From: Company chef Robert Cabrales, Paladar Latin Kitchen & Rum Bar, Woodmere (suburban Cleveland), OH and Annapolis, MD. Yield: 4 servings. Main dish...

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Chorizo Rice
and Egg Wrap Chorizo Rice and Egg Wrap
Meet demand for more ethnic-inspired breakfast foods with this hearty wrap. Chorizo sausage, long grain rice, eggs, cheese and vegetables are enhanced with cilantro, garlic and scallions creating a delicious breakfast option for dining in or to-go.

Meatloaf Cupcakes for Kids (of all ages)

YIELD: 12 servings 1 lb. 85% fat free ground beef (beef round) cup (2 oz.) uncooked oats, quick or old fashioned cup (6 oz.) tomato juice cup or 2 large...

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3 quarts milk
1 quart heavy or light cream or half and half
2 1/4 cups Basmati rice
1 1/4 cups light brown sugar
1-1 1/2 teaspoons ground green cardamom pods
1-1 1/2 teaspoons saffron threads
1 1/2 cups dark seedless raisins
1 cup toasted almond slices

Bring milk and cream to a boil over medium heat. Add rice, reduce heat to medium-low and continue cooking, until liquid is absorbed and the mixture reduces and thickens to consistency of custard. Remove from heat.

Stir sugar into hot rice mixture. Add ground cardamom seeds, saffron threads, raisins and almonds to rice mixture and mix well. Add orange zest, if desired. Turn mixture into deep half steam table pan. Cool, cover and refrigerate.

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