Asian flavors are big, bold, rich in flavor, spicy, and vibrant, and above all, they are some of my favorite flavors to utilize. This flavor-forward Asian-inspired peanut soy glaze is super simple to make, holds well (under refrigeration) when bulk prep is a necessity, and can be used on a wide array of products. I chose Hormel’s Fire Braised Beef Short Rib for this application; however, this glaze can be used on chicken, seafood, pork, tofu, and vegetables. Watch and see how effortlessly you add Asian-inspired flavors to your menu.

Additional applications for the peanut soy glaze:
On grilled shrimp. With seared salmon. Tossed with roasted carrots. Slathered on chicken wings. Basted on a whole rib roast, pork loin, or pork chops. And it can even be used as a salad or slaw dressing.

Hormel Fire Braised Boneless Short Ribs are item #25708

More Fire Braised Meats
More from the Test Kitchen

This labor-saving boneless beef short rib that is an easy way to add a consistently delicious item to your menu, without the work of braising. These tender cuts are gently seasoned with red wine and rosemary. A perfect starting platform for your recipe. They’re seared with fire to caramelize the exterior and develop flavor, and then slow-cooked until tender, moist, and delicious – so all you need to do is finish it!

Hormel Fire Braised Boneless Short Ribs are item #25708

More Fire Braised Meats
More from the Test Kitchen

From Hormel we added delicious, smoky Fire-Braised® chicken options. Choose from pulled chicken thigh or fully cooked 5-6 oz. boneless chicken breasts for a great menu item that adds depths of flavor to elevate your dishes. For our pizza makers, try the 14″ parbaked blonde pizza crust from It’ll Be Pizza. This crust is partially baked before being frozen, which makes it a great labor-saving item for one of the most popular dishes out there. From Sun Merit, we added gourmet table ketchup to pair tasty dipping with your customer’s fries, chicken tenders and whatever they love putting this classic condiment on.

If you’re looking for more beverage options for your guests, get the drink mixes we just added from Highland Market. Available in lemonade and fruit punch, these two juice options are great to add to your menu for kids and adults alike. Lastly, a great option to put those drinks in are the clear plastic cups we got in from Fabri-Kal. We added 9 oz., 16 oz. Squat & 24 oz. for a range of sizes to choose from for your business – perfect for a to go option as well as quick in-person dining. Ask us about our matching cup lids.

Take a look at our full list below:

Dennis Paper & Food Service delivers thousands of foodservice products and supplies to restaurants and food operations in Maine and New Hampshire. If you have a question or are interested in becoming a customer contact us or call 1-800-439-2727.

There are countless variations of croquettes; including fillings featuring mashed potatoes, cheese, seafood, pork, ground beef and in this case diced chicken thighs. Hormel has taken the labor and yield loss out of the equation with their Fire Braised Chicken Thighs, which we use in this recipe.

Serve 3 or 4 croquettes per order

INGREDIENTS

For the Croquette:

• 6 oz Hormel Fire Braised Chicken Thighs, chopped (Item #7777)
• 1 cup Queso Blanco, shredded (mild cheddar is a good substitute)
• 1/2 cup cream cheese, softened at room temperature
• 1/2 cup red onion, fine dice
• 1/2 cup celery, fine dice
• 1/2 bunch fresh cilantro, rough chop
• 1 oz white balsamic Vinegar
• 2 oz Franks Red Hot sauce
• 1 ea whole egg
• 1 tbsp Dijon mustard
• Salt & Pepper to taste
• Panko to tighten mix
• For breading, flour, egg wash & panko

For the Sour Cream Dip:

• 1 cup sour cream
• 3 ea scallions, thin slice
• 1/2 tsp smoked paprika
• 1 lime zest & juice of
• Salt & Pepper to taste

DIRECTIONS

1. In mixing bowl, incorporate all croquette ingredients except for panko, mix until all ingredients are well incorporated. Add Panko to the croquette mix to desired tightness of mix. Keep in mind that by adding too much Panko to your mix the finished product may be a bit dense and on the dry side.When using Panko to tighten I normally add in small quantities (for this recipe start with 1/2 cup) and allow to rest/absorb for 10 minutes before deciding weather or not to add more. Mix should be moist but tight enough to form and work through breading procedure.
2. Form mix into small rounds, about 1.5 oz each, allow rounds to chill for at least 30 minutes; mix will tighten under refrigeration making for an easy flow when breading. Continue to bread croquettes.
3. Mix all ingredients for sour cream dipping sauce. Adjust seasoning to your specifications.
4. Fry at 300 until golden brown, season as desired and serve with smoked paprika sour cream for your dipping enjoyment.

Chef’s Note: 

• Perfect for appetizer or bar bites menu. Make croquettes bite size (3/4 oz) for use a cocktail reception appetizer.