Small plates equal big profits: from gourmet high-protein delicacies to popular quesadillas, today's "pinchos" are tomorrow's trends

Prepared Foods, August, 2004 by Hugh J. McEvoy

Research chefs know that tomorrow's mainstream products start on the menus of fine dining restaurants. Smart product developers stay current, and keep an eye on those trendy menus.

Website Resources:

www.macampbell.f2s.com/--Many Caribbean recipes

www.ivu.org/recipes/latinam/--Latin American vegetarian recipes

www.recipesource.com/elhnk/europe/spanish/--Several Spanish recipes

Concentrating on Seafood Extracts

In most cases, the flavoring of prepared seafood dishes comes from extracts or concentrates processed by boiling the seafood. Many consumers believe that the shrimp or crab surimi at sushi bars is real when, often, it is actually Pollock, or white fish with coloring and flavoring.

The same goes for clam chowder, lobster bisques and crab Louis. When manufacturers need real seafood, it is often a less expensive version like Asiatic crab. "Asiatic crab and surimi do not have much flavor," says David Belzer, owner of a seafood extract ingredient supplier. "The flavor from Lobster is mostly derived from butter."

Most crustaceans are available as extracts, which are sold as spray-dried powders or as liquid concentrates. Belzer maintains that the majority of his products are sold in the U.S. for soup making, but 80% of the concentrates are sold to Canada.

Many consider the Caesar (a tomato-and-clam-flavored cocktail beverage blended with vodka, tomato juice, mashed clams, and clam extract) to be Canada's national drink, says Belzer. The Caesar prompted the expansion of Mott's (Stamford, Conn.) Clamato cocktail line of drinks, which also is very popular with Hispanic appetites.

Clamato serves as the base for Hispanic dishes like caldo verde, a potato, chorizo and shrimp stew; empanadas, a meat and vegetable pastry turnover; and rapa vieja, a Cuban dish consisting of shredded beef. We can't all live on the coast and sup on the catch of the day but, even if we did, seafood extracts make the possibilities all the more pleasurable.

--Marcia Wade, Technical Editor

What's the Difference?

Amuse or Amuse Bouche--A flee, tease to capture interest, a single mouthful (literally: "amusement for the mouth").

Hors d'oeuvre--A small taste to peak appetite; often served with cocktails.

Appetizer--A medium sampling for a few people to share.

Small plate--A lighter portion that can be eaten as one of a group of items or shared by a table. One is enough for a snack.

Large plate--Traditional entree size for a larger party or a heartier appetite.

Tapas--A Spanish/Latin style of dining where family or friends gather, share many small dishes and drink varieties of wines and/or other beverages.

American tapas--A variation on Spanish tapas. Cuisines from other countries and U.S. regions are combined and served "tapas style."

Chef J, CEC, CRC, is a certified executive chef with the American Culinary Federation and a certified research chef with the Research Chefs Association. He has developed products for companies such as Marriott Corporation, Ritz Carlton, McDonald's and Au bon Pain, among others. He can be reached at chefj@chefj.info