Seafood

Lavender Poached Shrimp with Panko Biscuit

Form 16/20 shrimp on skewers to make little shrimp disks and poach in water containing dried lavender blossoms and lemon set aside. Oven bake 2 inch size biscuits made of Authentic Japanese Panko (code 01020), red onions, yellow and red bell pepper, lemon zest, mascarpone, egg, flour, mint, chives, and parsley. Place shrimp on top
Read more
No Comments

Tilapia with crispy Panko

Blend Authentic Japanese Panko (code 01020) with Italian seasoning, garlic powder, salt, paprika and melted butter. Dip Tilapia fillet in egg wash then coat with seasoned Panko mixture. Pan fry in oil turning once. Serve on a bed of sautéed spinach seasoned with onions, garlic, Parmesan cheese and red pepper.
Read more
No Comments

Arancini – Crispy Rice Clam Balls

Cook Arborio rice in clam juice and butter, after rice is fully cooked add shredded Parmesan cheese, chopped clams, salt and pepper. Form into 3tbsp size balls and cool. Dust rice clam balls in flour and dip in egg wash then roll in Authentic Japanese Panko (01020) coating liberally. Deep fry until brown. Coated Arancini
Read more
No Comments

Baked clams Oreganato

Start with Authentic Japanese Panko (code 01020) mix in lemon juice, melted butter, grated Parmesan cheese, chopped parsley, dry oregano, crushed garlic, minced onions, clam juice, salt & pepper and a dash of old bay seasoning (texture should be like wet sand).Using a tablespoon, scoop Panko mixture and place on top of open clams (press
Read more
No Comments

Crispy Baked Coconut Orange Salmon (Video)

Panko Crusted Salmon
Blend Coconut Panko (code 03510) with melted butter and grated orange rinds to form a coarse crumb paste. Spoon Panko mixture on top of salmon fillets and bake in a 350°F oven until 3/4 done. Transfer to a broiler to brown Panko crumb topping. Place fish on a bed of wilted spinach and drizzle with
Read more
No Comments

Crispy & Sweet Coconut Shrimp

Lightly spray Authentic Japanese Panko (code 01020) with vegetable oil and blend in unsweetened coconut flakes, & powdered sugar. A 50/50 mixture of coconut and Panko is ideal. Dust butterflied Mexican White shrimp (26-30 ct size)  in dry Tempura Batter mix (code 07230) seasoned with fine bakers sugar, then dip in prepared tempura batter made
Read more
No Comments

Broiled Scallops with Crispy Panko (Video)

Baked Crusted Scallops
Combine Upper Crust Enterprises Authentic Japanese Panko (code 01020) with salt, coarse ground black pepper, granulated garlic, oregano, Parmesan cheese and olive oil (or melted butter); set aside. Dip scallops in beaten eggs and roll in panko mixture; place in an individual casserole dish. Sprinkle with paprika if desired. Bake at 350 degrees until tender
Read more
No Comments

Fish Taco (Video)

Crispy Fish Taco
De-glaze fish (Cod, Pollock or Halibut) by rinsing in cold water and cut in strips. Dust fish in dry Tempura Batter mix (code 07230) seasoned with lemon pepper, and red pepper powder shaking off excess. Dip in prepared Tempura batter made with beer instead of water and seasoned with lemon pepper and red pepper powder.
Read more
No Comments

Salmon with Crispy Panko, Horseradish & Dill

Blend Authentic Japanese Panko (code 01020) with fresh chopped dill, prepared horseradish, lemon juice and olive oil until it is a light coarse crumb paste. Sprinkle panko mixture on top of Salmon steaks and bake in a 350 degree oven until 3/4 done. Transfer to a broiler to brown panko crumb topping. Top with a
Read more
No Comments

Simple Stuffing

Sautee finely chopped onions and garlic in butter or olive oil. Add parsley flakes, salt, coarse ground pepper and grated Parmesan cheese. Blend with Authentic Japanese Panko (code 01020). This mixture can be used to top mushrooms, or to stuff chicken, pork, beef, and seafood. For a superior stuffing, add crab or chopped sausage. For
Read more
No Comments