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How to Buy, Cook and Serve Meats Safely
Center-of-the-plate menu items are your most expensive food cost item, but they're also easy to mishandle. Review these guidelines on selecting, preparing and serving meats properly.
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 Chicken wings, quesadillas, poppers, battered mushrooms. How do we get out of this rut? We can still keep these items but put a twist, your own twist. Make it sound tasty!
- Chicken wings fried tossed with chipotle honey glaze served with mango ranch.
- Skewered poppers and boneless wings with jicama slaw and popper jelly.
- Battered mushrooms, fried and tossed in spicy bacon and onion glaze.
- Mediterranean-style chicken quesadilla with tzatziki sauce, kalamata olives, capers, feta, and artichoke hummus.
- Use the seasons -- fresh fruit, berries, and vegetables are in their peak season; use some in sauces or garnishes, grill some vegetables to get the maximum flavor and texture.
- Hidden flavors -- experiment and put a hint of a spice so the customer can say, “What was it that brought all the flavors together?" It really isn’t hard, just use your imagination and create.
- Try to mix up your menu with a combination of cooking methods: sautéed prawns, grilled chicken, fried swai. Not only does it give diverse applications, it helps your cooks so one area isn't heavily busy with having to do numerous items on the menu.
Flattened Jerk Chicken Sandwich
Serves 4 4 chicken breasts, 5 oz each, pounded flat as you can Jerk seasoning (enough to season chicken) ½ mango, peeled and diced 2 tsp madras sauce 8 oz mayo 4 oz cheddar/jack cheese 4 chibatta or hamburger buns 1. Mix madras, mayo, and mango. 2. Sauté or grill chicken until done. Top with cheese and melt. 3. Grill bun and spread mayo mixture. 4. Place chicken in bun.
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