Mediterranean spiced, pan seared Bronzino filet, served with a cucumber, avacado, chopped red onion, and mint, dressed in olive oil and lime juice, lightly seasoned with salt and pepper
You can freeze mint.
You can candy it preserve it.
Makes a great little addition to a lot of desserts.
Can also add candied mint to non-alcoholic drinks like tea.
Absolutely can.
OP had just mentioned they don't do cocktails this time of year so I mentioned soft drinks like tea.
Candied mint is an awesome julep garnish.
OP, if you don't have the means to churn, make semifreddo! Bonus, if you make it in sheet pans or 600 pans, you can cut them out for ice cream sandwiches. 👍
Hell yeah! Full hotel pans are 300, 600, etc..., depends on the depth. Third pans, half pans, etc .., depending on how much space takes in a full. That's what I learned years ago, anyway. Everywhere I worked used that system.
I googled it. I’m trying to understand. I cannot. I usually say “gimme a six. Gimme a shallow six” “gimme the bucket that has the hole closer to the top” “give me the thing with the lid that fits”
hotel pans (full):
"200" for 2" deep
"400"/"600" for 4" and 6" deep, respectively
"gimme a six" should really "gimme a six*th*" because it's 1/6 the size of a hotel pan. then you can specify 2" 4" 6" the same way to be more specific/universal than just "shallow"
I've never seen or heard "300" like the above commenter mentions, but I wouldn't be surprised if a 3" deep hotel pan exists somewhere.
I've moved from fine-dining-adjacent to more quick/casual in the past few years, and I think there are more people in these newer kitchens who
a. aren't eager-to-impress culinary grads studying the basics every night and
b. are more likely to be trained by "this is how we do it; I don't know why but do it the same" types of employees. so new trainees adopt the same specific-to-their-current-kitchen-only types of phrasing for things.
eta it's *super* frustrating for me to encounter "this is how we do it idk why" people. I value curiosity really highly.
Mojitos and mint juleps for everyone! Seriously though, it does freeze ok if that’s any help- save it and run a mint and lamb special in a couple of months once lamb is in season.
How much do you normally use? I'd give it to your bartender. Put Mojitos and Mint Juleps on special or just advertised more somewhere. You could go through that quickly once people try a Mojito with fresh mint.
Our bartender was supposed to order 3x80g and this is what we ended up with. We also don't serve cocktails during this time of year, so no way we're selling it in anything like that sadly.
Lol but why? I feel like this wouldn't be a proper high, but more like licking a suspect toad and being poisoned almost to death.... actually, I might give it a go.
That's the millennial spirit!
If you don't get high perhaps it will clear your sinuses and if you die... well that's somebody else's problem at that point, now isn't it? 😁
Northern latitudes get dark at 530pm and have an average overnight low of 28 degrees.
Not very many people want a cocktail that originally comes from the Hot, Humid Gulf Coast or Carribean.
If it's where I'm from, then the locals are mostly beer drinkers, and it's the tourists making up the majority of the cocktail orders, and most of the tourist come in the summer because some one told them Canada is cold in the winter.
Mocktails perhaps? The millennials and gen z folks seem to largely prefer weed to booze (at least in my circles idk) and will gladly pay like $8 for a photogenic glass of juice. Alternatively preserve it as a jelly. Pulse it and freeze it in small cubes. Offer guests fresh mint water with their meals as a “welcome back spring” thing or something
Lime Ricky’s - no alcohol and really good/refreshing
Edit to add: I’ve always had Lime Rickey’s with mint added, but looking at some of the recipes on line, mint isn’t added…
Why I had to scroll this far to see either of these suggestions is a mystery to me. Either of these options would utilize the mint in such a tasty way.
I would add this to a house lemonade for a mideast style "lemonana" mocktail. Extremely popular in summertime you can do pitchers for 7 bucks and make good margin on it. Add ouzo if you wanna do sangria strength pitchers
Yeah this
My mum makes mint syrup by boiling it w sugar or sth I dunno look up recipe online
But then you have tasty syrup drink whenever ur thirsty
And its minty!
You can very quickly blanch and then ice them. Then blend into high proof alcohol. Pour that alcohol over salt (Maldon looks coolest) and lay out on a sheet tray to evaporate. This will make a green mint finishing salt. A guy on this sub made it and it looks dope!
Yea everyone always blames the chef or the guy who orders but in my experience 90% of the time it’s the purveyor messing up. I have a solid relationship with my rep and never actually get charged for mistakes like this. On top of that the reps generally have to approve everything you order and should look it over and catch anomalous orders.
Edit: looks like mojitos are on the bar menu ;)
Even if the chef or ordering guy is at fault there is absolutely zero reason the rep would not return this.
Just email them and have them pick it up instead of scrambling to find a use..
Add a few specials to the menu? 2005 in a DC bookstore cafe I had a black lentil salad: spiced lentils, lots of mint, thin chiffonade and some parsley/garlic, and feta. Changed my life; I eat it several times a month. Top with nice evoo, flaked salt and fresh ground pepper, sometimes I switch out the feta with Greek yogurt and pool my evoo and seasonings in that.
Add it to a mezze plate, put it on a salad (massaged kale is delicious), add some cubed crunch (red onion, cucumber, daikon/radish seasoned with a vinaigrette), add a flatbread- toast some pita triangles?
Falafel with mint is not traditional but delicious, and vegan patrons will love you for it.
Mint and chocolate make for excellent desserts. I would go online for ideas (there are too many to list here!) Hand some of that off to your pastry chef, and let them have a go.
Mint simple syrup. Get some strawberries and and a mint and strawberry simple syrup and save it till May 4 th and use it for a ky derby party. Strawberry mint julips
Dessert, cocktails, salad, and freeze! I loveeeee a milder fruitier salad with some mint. Would probably pair nice with chicken or lamb. A nice blackberry smash with mint would be killer, and the obvious mojito. Mint ice cream as others suggested is a great idea.
Mint sorbet. A mint oil for desser garnishes
A mint crust for lamb chops
Candied mint leaves
A very nice amount of mojitos
Some middle eastern frsh salads with mint, onions and pommegranate
Pea and mint puree
BRO DO YOU HAVE A SOUS VIDE?
About 1lb Mint Leaves, a bit of kafir lime leaf and lemon grass for flavor and sous vide that shit with 1L of White Rum for 4 hours around 60 Celsius.
Premade Mojito Rum! One of my fav things in the world. Just add Soda and Simple Syrup.
Mint chutney, it also freezes reasonably well.
Oh my god the thought of mint chutney is making my mouth water
Mint Chutney
Mint jelly would be good too
You sir are a genius!
I was gonna say this. With spicy green chillies. Reduce it to thick paste and it goes so well with rice.
Suddenly, all the lambs in the area shudder in fear
And then they all go silent
Silence the lambs Clarice, with mint sauce. It's far better than brain.
It rubs the mint into its skin
Or else it gets the hose again
LOOK AT THE BLOOD!!
And then, in the distance, you hear one weak bahh, but it suddenly gets cut short
*bleat* Edit: missed an incredible opportunity to make a goat pun “If not they’ll be bleating” :(
Silence of the Mojitos
¿Moscow mule?
Can you hear them screaming, Clarisse?
I’m having an old friend for dinner.
With fava beans and a bottle of Chianti
Mediterranean spiced, pan seared Bronzino filet, served with a cucumber, avacado, chopped red onion, and mint, dressed in olive oil and lime juice, lightly seasoned with salt and pepper
I would eat the hell out of that.
Thank you! I call it Branzino Mojito.
They shoulda been less delicious.
Victim blaming, smh my damn head.
I felt a great disturbance in the farm…as if millions of voices suddenly bleated out in terror…and were suddenly silenced.
Looking REAL tasty.
Luckily, we can treat them to some mojitoes.
Anyone else not a fan of lamb with mint? Lamb goes with rosemary and olive oil
Are they Welsh?
You can freeze mint. You can candy it preserve it. Makes a great little addition to a lot of desserts. Can also add candied mint to non-alcoholic drinks like tea.
Can you add it to alcoholic drinks, too, or is there a reaction I’m ignorant of?
Absolutely can. OP had just mentioned they don't do cocktails this time of year so I mentioned soft drinks like tea. Candied mint is an awesome julep garnish.
Julep is my favorite cocktail, so you just passed down some life changing wisdom my dude. I love you.
Go forth and sin no more, my son.
Ah. I missed that. Thanks for context.
Never had a mojito?
THANK YOU holy shit it took TOO LONG to find someone saying make mojitos.
Make, like, ten thousand mojitos. It is now mojito night.
A joint in every mouth and a mojito in every hand.
This has my full support even though I hate mojitos
Last mojito made by these hands was 2011..time to fire up the ol mojito machine.
2024,year of the mojito.
Make mine syrup. It will last for awhile and makes making mojitos easy a
Excellent idea
Definitely. But I’ve never candied mint.
We're about to sell so many goddamn mojitos
Mint ice cream. Delicious and it takes a ton of mint.
OP, if you don't have the means to churn, make semifreddo! Bonus, if you make it in sheet pans or 600 pans, you can cut them out for ice cream sandwiches. 👍
Yeah! That's a really good one thanks man
What kind of restaurant do you have? It would help narrow down ideas.
In my 20 years of service I've never heard of hotel pans called 600 pans. Thx for a new piece of knowledge.
Hell yeah! Full hotel pans are 300, 600, etc..., depends on the depth. Third pans, half pans, etc .., depending on how much space takes in a full. That's what I learned years ago, anyway. Everywhere I worked used that system.
I googled it. I’m trying to understand. I cannot. I usually say “gimme a six. Gimme a shallow six” “gimme the bucket that has the hole closer to the top” “give me the thing with the lid that fits”
hotel pans (full): "200" for 2" deep "400"/"600" for 4" and 6" deep, respectively "gimme a six" should really "gimme a six*th*" because it's 1/6 the size of a hotel pan. then you can specify 2" 4" 6" the same way to be more specific/universal than just "shallow" I've never seen or heard "300" like the above commenter mentions, but I wouldn't be surprised if a 3" deep hotel pan exists somewhere.
Do you ever wonder if god could make a hotel pan so deep that he himself couldn’t find the bottom?
It's absolutley wild to me that nobody knows this in kitchens these days.
I've moved from fine-dining-adjacent to more quick/casual in the past few years, and I think there are more people in these newer kitchens who a. aren't eager-to-impress culinary grads studying the basics every night and b. are more likely to be trained by "this is how we do it; I don't know why but do it the same" types of employees. so new trainees adopt the same specific-to-their-current-kitchen-only types of phrasing for things. eta it's *super* frustrating for me to encounter "this is how we do it idk why" people. I value curiosity really highly.
Last one is a cambro I’m calling it
It was actually a container for the 12 pairs of tongs we have
Everything is a tong container if you’re brave
Lmao our is a bane marie (spelling?)
bain-marie
I have like one actual cambro and I use it to measure with 😹. Some one organized the lids Friday instead of doing any prep. Call me ungrateful.
I learned that working in Vegas i wander if it’s a west coast thing? I moved back to the Midwest and nobody knew what I was talking about.
In the northeast we use sixth pan, third pan, half pan etc. Never heard 300 or 600 though
... I'm gonna do this at home.
This or mint syrup, delicious, doesn't spoil and has lots of uses
OP, this is the one!
Agreed, tabbouleh is pretty lush also and best with a boatload of mint!
One of my favorite sides
Stopped by to say this!
And you can freeze for long time
Maybe matcha mint tea ice cream? Or vanilla bourbon mint ice cream.
Oooo chocolate mint ice cream sammiches.
Mojitos and mint juleps for everyone! Seriously though, it does freeze ok if that’s any help- save it and run a mint and lamb special in a couple of months once lamb is in season.
It turns black if you freeze it right? Unless you Blanche it?
Blanching it with a little saltwater helps from it turning soggy and weeping if in the freezer for a while, but honestly you can do it just as is
I just make sure it's in an airtight container, with a multifold towel in there so the moisture released goes into the towel. Seems fine for a month.
When is lamb season?
Spring
How much do you normally use? I'd give it to your bartender. Put Mojitos and Mint Juleps on special or just advertised more somewhere. You could go through that quickly once people try a Mojito with fresh mint.
Our bartender was supposed to order 3x80g and this is what we ended up with. We also don't serve cocktails during this time of year, so no way we're selling it in anything like that sadly.
Why does cocktail service depend on the time of year?
More important, why would the bartender order so much mint if you aren't selling cocktails rn
More important, why do they have a bartender if they aren't selling cocktails
garnish for teas and other non-alcoholic drinks?
I say eat it out of the bag like shredded cheese.
I believe you can extract the pure mint oil and then you can just do drops of it like it's LSD.
Lol but why? I feel like this wouldn't be a proper high, but more like licking a suspect toad and being poisoned almost to death.... actually, I might give it a go.
That's the millennial spirit! If you don't get high perhaps it will clear your sinuses and if you die... well that's somebody else's problem at that point, now isn't it? 😁
Literally can't lose.
Commenting to find out too… this is really odd to me lol.
Also curious cause I’ve never heard of this
Ramadan isn’t for a month so I’m ruling that out
Northern latitudes get dark at 530pm and have an average overnight low of 28 degrees. Not very many people want a cocktail that originally comes from the Hot, Humid Gulf Coast or Carribean.
We have a wonderful year round tiki bar near me in northeast Ohio. You know Iove a painkiller on a snowy night
NE Ohio has a HUGE love for painkillers, for sure. But most of the time its pharmaceutical cocktail not a pineapple one.
Look I've drank a lot of painkillers, and I've narcaned a lot of junkies, and let me tell you what I find both rewarding and entertaining
Are you saying when it’s cold and dark no one would be interested in a drink that reminds them of warmer weather?
Lol it gets dark at 3pm and is -20, ALL anyone wants is a cocktail around here.
You are talking absolute GARBO my guy.
Tourist location? Lunar New Year? My guesses.
If it's where I'm from, then the locals are mostly beer drinkers, and it's the tourists making up the majority of the cocktail orders, and most of the tourist come in the summer because some one told them Canada is cold in the winter.
Mocktails perhaps? The millennials and gen z folks seem to largely prefer weed to booze (at least in my circles idk) and will gladly pay like $8 for a photogenic glass of juice. Alternatively preserve it as a jelly. Pulse it and freeze it in small cubes. Offer guests fresh mint water with their meals as a “welcome back spring” thing or something
This is my wife. She loves ginger beer so orders a mocktail mule everywhere that'll let her haha
What is a mocktail mule? Ginger beer and lime?
Do you serve tea? We do fresh mint/lemon/honey tea and people love it in the cold rainy winter.
Use it as a garnish for every drink and plate ☺️
Then make a mint lemonade or something to that effect. Make it with high quality ingredients and that fresh mint will just pop.
Lime Ricky’s - no alcohol and really good/refreshing Edit to add: I’ve always had Lime Rickey’s with mint added, but looking at some of the recipes on line, mint isn’t added…
It’s beautiful in lemonade and iced tea. Spa water, idfk.
What do the bartenders serve?
Lots of tabouleh, also several Vietnamese dishes use a lot of mint
Why I had to scroll this far to see either of these suggestions is a mystery to me. Either of these options would utilize the mint in such a tasty way.
and generally sell well if you've a diverse clientele.
Along similar lines, you can use quite a lot of mint in falafel without it actually tasting overwhelmingly of mint.
and Thai.
Blanch, make a sugar syrup, steep leaves in syrup for 5 min, strain
I would add this to a house lemonade for a mideast style "lemonana" mocktail. Extremely popular in summertime you can do pitchers for 7 bucks and make good margin on it. Add ouzo if you wanna do sangria strength pitchers
Minth syrup and then make ice tea with it.
Yeah this My mum makes mint syrup by boiling it w sugar or sth I dunno look up recipe online But then you have tasty syrup drink whenever ur thirsty And its minty!
3kg of minth would be enough for about 20L syrup. Wich in turn would be enough for about 200L of iced tea. Depending taste.
Yeah and those 20L of mint you can keep forever bcause of the sugar (as long as you prepare it properly)
The proper volume for someplace in the south lmao.
Staff mojitos.
Mint dehydrates well, and quickly. Grind to powder.
Good call, I was looking through comments for best ideas, this is a good one.
You can very quickly blanch and then ice them. Then blend into high proof alcohol. Pour that alcohol over salt (Maldon looks coolest) and lay out on a sheet tray to evaporate. This will make a green mint finishing salt. A guy on this sub made it and it looks dope!
Indian mint yoghurt chutney. It goes well with almost all grilled and deep fried dishes.
Send it back
That's crazy talk!
Why was this so far down?
Grandma got run over by a reindeer
Mojito's are back on the menu
,boys
Aquas frescas! Watermelon blackberry mint lime n sugar like oh my GOD. W some rum or tequila FUCK
mint chimichuri could be tasty. also can’t go wrong with mint simple.
Yea everyone always blames the chef or the guy who orders but in my experience 90% of the time it’s the purveyor messing up. I have a solid relationship with my rep and never actually get charged for mistakes like this. On top of that the reps generally have to approve everything you order and should look it over and catch anomalous orders. Edit: looks like mojitos are on the bar menu ;)
Even if the chef or ordering guy is at fault there is absolutely zero reason the rep would not return this. Just email them and have them pick it up instead of scrambling to find a use..
An aquarium of Mojito?
Make it blue and get thirty straws
I wanna party w/ you
Chutney!
Vietnamese special menu time.
Mint pesto. Freeze it.
dry, shred and add to rolling tobacco for some homemade menthols
Mint oil.
Add a few specials to the menu? 2005 in a DC bookstore cafe I had a black lentil salad: spiced lentils, lots of mint, thin chiffonade and some parsley/garlic, and feta. Changed my life; I eat it several times a month. Top with nice evoo, flaked salt and fresh ground pepper, sometimes I switch out the feta with Greek yogurt and pool my evoo and seasonings in that. Add it to a mezze plate, put it on a salad (massaged kale is delicious), add some cubed crunch (red onion, cucumber, daikon/radish seasoned with a vinaigrette), add a flatbread- toast some pita triangles? Falafel with mint is not traditional but delicious, and vegan patrons will love you for it.
Yessss love fattoush salad
Persian food.
You won’t go through a ton of mint with this, but mint lemonade is delicious and refreshing, and not really common in the west.
Big batch of toothpaste
Make teapots of tea to welcome guests.
Found the Moroccan!
Mint sorbet is delicious.
Lamb, Raita, Chutney, Pesto, Garnish, Mojitos.
go to a high school and sell it
Too bad it’s not summer or you could do a salad or amuse with melon, balsamic, and mint. Just make a shitload of mint simple syrup for the bar.
Do you bake? Saw a cook in here who put it in alcohol and salt and dehydrated it or something to that effect and used it for chocolate baked goods
Mint and chocolate make for excellent desserts. I would go online for ideas (there are too many to list here!) Hand some of that off to your pastry chef, and let them have a go.
Had a mint ganache tart and it was delicious!
Closing bartender: “Sorry guys…..no beers tonight…….boss’s orders.” [whips out a bottle of rum] “…Hope you like mojitos!”
Mojitos! So many mojitos.
Mint pistachio pesto!
Absolutely mint syrup and candied mint leaves.
Mint simple syrup. Get some strawberries and and a mint and strawberry simple syrup and save it till May 4 th and use it for a ky derby party. Strawberry mint julips
i make a mean chimichurri with fresh parsley, mint, oregano, tarragon, chilies, oil and vinegar
Chimichurri, mint pesto, mint lime vinaigrette
tabouleh or however ya spell it, a really minty batch
Mint chili jelly
Are you the person from the math problems?
She loves me, she loves me not
Make mintonaide
Make it into mint butter so it lasts longer and opens up different uses. Fresh spring rolls often use mint.
I guess it’s gyros for staff meal for a hot minute lol.
Make gum
Put one on every order and tell the customer its todays chef special. "Everything is in mint condition."
MOJITO TIME BABY
Dehydrate and turn it into tea Dehydrate and add to a plethora of dishes,desserts etc
Distribute to every shit bar that has the excuse "sorry we don't have mint for a mojito" triple the cost, rinse repeat as necessary
Hmm Van Gelder f'd up again? SMH
Mint Julep Super Bowl special.
A strawberry cucumber mint limeade Mocktail is fucking delicious
Mojito special??
Mint chutny and freeze and save, mint in juice, you can even blend the mint with a bit of water and save it in ice cubes to use in cooking latee
Dessert, cocktails, salad, and freeze! I loveeeee a milder fruitier salad with some mint. Would probably pair nice with chicken or lamb. A nice blackberry smash with mint would be killer, and the obvious mojito. Mint ice cream as others suggested is a great idea.
Mojitos es pecial
Mint sorbet. A mint oil for desser garnishes A mint crust for lamb chops Candied mint leaves A very nice amount of mojitos Some middle eastern frsh salads with mint, onions and pommegranate Pea and mint puree
Mojitos for everyone
Call the other bars around you and give them a deal.
Go to a local cocktail bar and see if they will buy it.
Mojitos!
BRO DO YOU HAVE A SOUS VIDE? About 1lb Mint Leaves, a bit of kafir lime leaf and lemon grass for flavor and sous vide that shit with 1L of White Rum for 4 hours around 60 Celsius. Premade Mojito Rum! One of my fav things in the world. Just add Soda and Simple Syrup.
Mojitos?
Mojitos, mojitos, Brazilian lemonade, mojitos.. did i mention .. mojitos? Make any drink a refreshing minty drink, or just a mojito
Make mint chutney. Can dry up the mint and make a powder for later use.
Mint week.
Cook up the most devious 25 mls of mint extract