Recipe Bytes from Restaurant Hospitality and Food Management
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Making a Splash with Seafood

From: Chef Jason Wilson, Crush, Seattle, WA.

1 cup mascarpone cheese
1¼ cups whole milk
1¼ cups chicken broth



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Oven Ready Mrs. Friday's® Junior Krabbycakes®
Mrs. Friday's® Junior Krabbycakes® is a 1.5-oz. portion size of our original Krabbycakes®. Featuring real snow crab meat, high-quality surimi, real butter and fresh cream, all coated in light, crispy Panko breadcrumbs. They're premium crab flavor at an affordable price. Visit kpseafood.com.

Spaghetti and Lobster

From: Chef Jody Adams, Rialto, Cambridge, MA.

4 1-lb. lobsters
1 ⁄2 cup extra virgin olive oil
1 medium onion,chopped into 1 ⁄4 ” dice



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Oven Ready Key West Tequila-Lime Chicken Kabobs
Succulent chunks of tequila-lime marinated chicken breast rubbed with McCormick Culinary™ Grill Mates Montreal Chicken® and Key West Style Seasonings. For this and other on-trend recipes visit www.McCormickForChefs.com/Recipes.

Salmon and Soba Noodles in Mushroom Broth

1½ quarts mushroom broth
⅔ cup soy sauce
⅔ cup mirin




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Oven Ready Mediterranean Rice with Feta, Mint and Olives
Spanish-seasoned U.S. long-grain rice adds Mediterranean flare to the plate. Perfect for spring and summer, this refreshing combination of rice, basil, lemon and mint tossed with feta cheese, kalamata olives and crisp cucumber is an exceptionally satisfying complement to grilled meats, poultry and seafood. Visit www.MenuRice.com.

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