This is the fun part; look Ma, no bacon.
Developing new recipes for new items is interesting. It requires imagination, a good working knowledge of flavors, and identifying compatible ingredients.
We are currently working on a new finishing sauce, hopefully to be introduced this winter or early next year. This version is tentatively named Mango Ginger Wasabi. It is an intriguing blend of the aforementioned items along with a few spices that will simply titillate the senses.
OK great, but now what do you do with it?
We found an interesting medium with a shrimp poboy. The New Orleans version of a sub, grinder or hoagie. Start out with a basic shrimp poboy. Fried shrimp, (size is not really relevant, just make sure it is ample.) on a fresh baked hoagie roll. Toast the roll prior to assembly. On the top-a bit of mayonnaise, and shredded lettuce. The bottom has loads of fried shrimp then topped with our prototype Mango finishing sauce and a little bit of toasted coconut. What did we serve alongside the poboy? Sweet potato fries dusted with cardamom and more toasted coconut. You can actually see the cardamom in the image. Yes. It was Delicious.
This is just a little preview of what is in our future for you. We’re always cooking, always dreaming. Please be a part of our guerilla marketing strategy and simply ask your specialty store manager to inquire about us. Thank you for viewing.