Angelo Pietro Dipping Sauce
Ratio of 10 : 10 : 1 : 2 (Ten, Ten, One, Two)
Party Dip (1 bottle)
10 oz Angelo Pietro Original Shoyu Dressing (1bottle)
10 oz Mayonnaise
1 oz Wasabi Paste
2 oz Honey
Family Dip (1/2 bottle)
5 oz Angelo Pietro Original Shoyu Dressing (1/2bottle)
5 oz Mayonnaise
0.5 oz Wasabi Paste
1 oz Honey
Party Dip (1 bottle)
10 oz Angelo Pietro Original Shoyu Dressing (1bottle)
10 oz Mayonnaise
1 oz Wasabi Paste
2 oz Honey
Family Dip (1/2 bottle)
5 oz Angelo Pietro Original Shoyu Dressing (1/2bottle)
5 oz Mayonnaise
0.5 oz Wasabi Paste
1 oz Honey
Sesame Miso Chicken Salad
Ingredients:
Angelo Pietro Sesame & Miso Dressing
8 oz Boneless, skinless chicken thighs
3 pcs Green Onions, diced
1 Tbl Fresh Ginger, grated
3 pcs Fresh Garlic, minced
Flour (for dusting)
Vegetable Oil (for frying)
3 oz mayonnaise
1 oz Red Onions, sliced
0.5 oz Baby Arugala
8 pcs Cherry Tomatoes, halve
Directions:
1. Cut chicken into 1/2 in. thick strips.
2. In a mixing bowl add about 1/2 bottle of sesame miso dressing, fresh ginger, green onions, garlic, & chicken strips.
3. Marinate chicken for at least 6 hours.
4. Pre heat a non stick pan over medium high heat. Coat pan w/ oil.
5. Lightly dust chicken with flour shaking off any excess.
6. Cook strips in small batches. About 3 minutes each side. Remove to plate to cool.
7. Toss greens, red onions, arugala & cherry tomatoes.Plate.
8. Place cooled off chicken stips on salad, drizzle dressing as desired. Serve.
Angelo Pietro Sesame & Miso Dressing
8 oz Boneless, skinless chicken thighs
3 pcs Green Onions, diced
1 Tbl Fresh Ginger, grated
3 pcs Fresh Garlic, minced
Flour (for dusting)
Vegetable Oil (for frying)
3 oz mayonnaise
1 oz Red Onions, sliced
0.5 oz Baby Arugala
8 pcs Cherry Tomatoes, halve
Directions:
1. Cut chicken into 1/2 in. thick strips.
2. In a mixing bowl add about 1/2 bottle of sesame miso dressing, fresh ginger, green onions, garlic, & chicken strips.
3. Marinate chicken for at least 6 hours.
4. Pre heat a non stick pan over medium high heat. Coat pan w/ oil.
5. Lightly dust chicken with flour shaking off any excess.
6. Cook strips in small batches. About 3 minutes each side. Remove to plate to cool.
7. Toss greens, red onions, arugala & cherry tomatoes.Plate.
8. Place cooled off chicken stips on salad, drizzle dressing as desired. Serve.
Ginger Pork with Spicy Aioli
Ingredients:
Angelo Pietro Ginger Dressing
1 pc pork chop/tender loin (thin sliced)
1 oz red bell pepper (thin sliced)
1 oz yellow bell pepper (thin sliced)
5 pc cherry/grape tomatoes
Salt and pepper
3 tbl olive oil
Flour / cornstarch, 2:1 ratio for dredging
0.5 on baby spinach
3 oz green leaf lettuce
3 tbl mayonnaise & 1 tbl ginger dressing
1 tbl hot sauce
Directions:
1. Marinate it in ginger dressing at least 1 hr.
2. In a separate bowl, combine bell peppers & olive oil, salt & pepper to taste. When ready, dredge pork in flour/cornstarch mixture.
3. In a hot pan, lightly coat bottom of pan with vegetable oil.
4. Add pork cooking each side for about 1 min. when done set on side to cool.
5. In a separate bowl mix mayo, ginger dressing & hot sauce.
6. Arrange greens on plate and slice pork and place on greens, add the bell peppers & tomatoes. Drizzle Aioli on salad. Serve
Angelo Pietro Ginger Dressing
1 pc pork chop/tender loin (thin sliced)
1 oz red bell pepper (thin sliced)
1 oz yellow bell pepper (thin sliced)
5 pc cherry/grape tomatoes
Salt and pepper
3 tbl olive oil
Flour / cornstarch, 2:1 ratio for dredging
0.5 on baby spinach
3 oz green leaf lettuce
3 tbl mayonnaise & 1 tbl ginger dressing
1 tbl hot sauce
Directions:
1. Marinate it in ginger dressing at least 1 hr.
2. In a separate bowl, combine bell peppers & olive oil, salt & pepper to taste. When ready, dredge pork in flour/cornstarch mixture.
3. In a hot pan, lightly coat bottom of pan with vegetable oil.
4. Add pork cooking each side for about 1 min. when done set on side to cool.
5. In a separate bowl mix mayo, ginger dressing & hot sauce.
6. Arrange greens on plate and slice pork and place on greens, add the bell peppers & tomatoes. Drizzle Aioli on salad. Serve
Oriental Chicken Spaghetti Salad
Ingredients:
Angelo Pietro Sesame& Miso Dressing
2 oz romaine lettuce
4pcs boiled broccoli
1 oz cucumber, sliced
3pcs mushroom, sliced
3pcs olive, sliced
4pcs cherry tomato, 1/2 cut
1tbl mayonnaise
2tbl heavy whipping cream
Pinch of salt & pepper and garlic pure
1pc chicken breast:
Directions:
1. 3 oz Spaghetti: boil pasta in 10 min. and cool in ice bath.
2. Break lettuce up into bite size pieces and place on the back end of the plate and neatly arrange chilled spaghetti and place in front of salad.
3. In a mixing bowl, mix mayonnaise, salt, pepper, garlic puree & heavy cream.
4. Add Chicken, Brocolli, Cucumber & Mushroom mix to bowl. Mix well.
5. Place mixed ingredients lightly on lettuce.
6. Place olives and cherry tomato randomly around the salad.
7. Drizzle Angelo Pietro Sesame & Miso dressing on salad as you desire.
Angelo Pietro Sesame& Miso Dressing
2 oz romaine lettuce
4pcs boiled broccoli
1 oz cucumber, sliced
3pcs mushroom, sliced
3pcs olive, sliced
4pcs cherry tomato, 1/2 cut
1tbl mayonnaise
2tbl heavy whipping cream
Pinch of salt & pepper and garlic pure
1pc chicken breast:
Directions:
1. 3 oz Spaghetti: boil pasta in 10 min. and cool in ice bath.
2. Break lettuce up into bite size pieces and place on the back end of the plate and neatly arrange chilled spaghetti and place in front of salad.
3. In a mixing bowl, mix mayonnaise, salt, pepper, garlic puree & heavy cream.
4. Add Chicken, Brocolli, Cucumber & Mushroom mix to bowl. Mix well.
5. Place mixed ingredients lightly on lettuce.
6. Place olives and cherry tomato randomly around the salad.
7. Drizzle Angelo Pietro Sesame & Miso dressing on salad as you desire.
Hawaiian Ahi Poke Salad
Ingredients:
Angelo Pietro Original Shoyu Dressing
2 lbs fresh Tuna
1 pc Maui Onion, sliced
3 pc green onion, sliced
1 tsp fresh ginger, grated
3 pc fresh garlic cloves, minced
0.5 cup shoyu (soy sauce)
1 tsp sesame oil
0.5 tsp crushed red pepper flakes
1 tsp kosher salt
4 oz mixed green
furikake (dried seaweed mix)
Directions:
1. Dice fresh tuna into 1/2 in. cubes.
2. In a mixing bowl, combine all onions, ginger, garlic, shoyu, sesame oil, salt, and red pepper flakes.
3. Add the tuna to mixing bowl. Toss well.
4. Arrange mixed greens on plate. Place tuna poke mix on greens.
5. Drizzle Angelo Pietro shoyu dressing on salad as you desire.
6. Sprinkle Furikake mix on poke. Serve
Angelo Pietro Original Shoyu Dressing
2 lbs fresh Tuna
1 pc Maui Onion, sliced
3 pc green onion, sliced
1 tsp fresh ginger, grated
3 pc fresh garlic cloves, minced
0.5 cup shoyu (soy sauce)
1 tsp sesame oil
0.5 tsp crushed red pepper flakes
1 tsp kosher salt
4 oz mixed green
furikake (dried seaweed mix)
Directions:
1. Dice fresh tuna into 1/2 in. cubes.
2. In a mixing bowl, combine all onions, ginger, garlic, shoyu, sesame oil, salt, and red pepper flakes.
3. Add the tuna to mixing bowl. Toss well.
4. Arrange mixed greens on plate. Place tuna poke mix on greens.
5. Drizzle Angelo Pietro shoyu dressing on salad as you desire.
6. Sprinkle Furikake mix on poke. Serve