Custom Culinary® Recipes


Hot Louisiana Chicken Tenders & Truffle Parmesan Fries

Crispy chicken tenders tossed in a hot Louisiana glaze and garnished with fried jalapeños, feta and scallions and served with crispy, golden French fries dressed with Parmesan, fresh herbs and natural truffle flavours.


1 lb                  russet potatoes (one to two medium potatoes)

                        frying oil

1/4 cup            Custom Culinary® Parmesan Truffle Flavour Glaze

Five each        chicken tenders

1/4                  jalapeño, sliced

1 cup               Custom Culinary® Seasoned Flour​

2 cups             buttermilk

1/4 cup            Custom Culinary® Hot Louisiana Flavour Glaze

1 Tbsp             Feta cheese

1 Tbsp             scallions, sliced


  1. Cut the russets into French fries and place in water to rinse. Bring separate boiling water up to a boil. Add fries to the boiling water and boil for five minutes. Remove and place on a grate over a hotel pan to drain. Refrigerate for 15 minutes. Bring fryer oil up to 300°F (149°C) and fry chilled russets for three to four minutes and drain well over grate on hotel pan. Let cool to room temperature and fry again at 360°F (182°C) for two to three minutes or until crispy brown. Dress the cooked fries with the Custom Culinary® Parmesan Truffle Flavour Glaze.
  2. Add the chicken tenders into the Custom Culinary® Seasoned Flour and dust off remaining flour. Add to the buttermilk and drain well. Add back into the seasoned flour and place into the fryer and cook for three to four minutes or until internal temperature of 165°F (74°C). Dress with Custom Culinary® Hot Louisiana Flavour Glaze.
  3. Place the sliced jalapeños into the buttermilk and then into the Custom Culinary® Seasoned Flour. Fry at 360°F (182°C) for one minute or until light golden brown.
  4. Dress the glazed chicken tenders with jalapeños, feta cheese and scallions.


  • Add Parmesan cheese to your fries for a boost in cheesy goodness.​
  • Add the Custom Culinary® Parmesan Truffle Flavour Glaze to a mayonnaise for a dipping sauce for the chicken and fries.​​

Plant-Based Pulled Jackfruit Tacos

Shredded jackfruit sauteed with a vegan gravy and barbecue spices, topped with a rich sweet & smoky barbecue glaze and finished with avocado, roasted corn, jalapeño, red onion and fresh cilantro.


Shredded Jackfruit

1-20oz             can of young, green jackfruit (drained and pulled)

1 Tbsp             vegetable oil

1 Tbsp             Custom Culinary® Kansas City Style BBQ Seasoning

1 cup               Custom Culinary® Vegan Brown Gravy, prepared as per instructions

Pickled Red Onions

2                      medium red onions

pickling liquid (three parts water, two parts white vinegar and one part white sugar)


3×4″                 corn flour or wheat flour taco shells, warmed in a pan or oven

1/2                   avocado, sliced into nine pieces

1/2 cup            (approx. 1/5 recipe) of shredded cooked jackfruit

1/8 cup            Custom Culinary® Vegan Brown Gravy, prepared as per instructions

1/4 cup            corn, roasted with torch and sliced off with a knife into kernels

1/8 cup            jalapeño, sliced thinly into coins

1/8 cup            red onion, pickled

1 Tbsp             Custom Culinary® Sweet & Smoky BBQ Flavour Glaze

3 sprigs            cilantro

1/4                   lime, cut into a wedge


Shredded Jackfruit

  1. Heat vegetable oil over medium-high heat in a pan.
  2. Add the shredded jackfruit and Custom Culinary® Kansas City BBQ Seasoning and cook for two minutes to add colour. In a separate pot, prepare Custom Culinary® Vegan Brown Gravy as per instructions. Add the gravy to the pan and cook for approximately five minutes on low heat or until the gravy has reduced slightly and start to caramelize.

Pickled Red Onions

  1. Julienne the red onions and set aside. Bring the water, vinegar and sugar to a boil and heat until sugar dissolves. Take off the heat and add the red onions. Let cool to room temperature before refrigerating.


  • Place the warmed taco shells onto a warmed plate. Add three slices of avocado to each taco. Portion the cooked jackfruit equally onto each taco, and drizzle vegan brown gravy over the jackfruit. Top each taco with roasted corn, sliced jalapeño, red onion. Drizzle with Custom Culinary® Sweet & Smoky BBQ Flavour Glaze and garnish with cilantro sprigs. Serve with lime wedges.


  • If you don’t have a torch, feel free to use a gas stove top or a barbecueto char the corn, just be careful not to dry out the corn.
  • Get the canned jackfruit if you want more of a young, not sweet fruit that can be easily made savoury vs. the ripened fruit that will be sweeter and can be used to mimic sweeter pulled meat dishes.
  • Feel free to double up on each taco. It’s tradition to have two corn taco shells to help keep them warmer and to use the second if there is a lot of filling dropped onto the plate.
  • Instead of the stove top, feel free to season and sauce the jackfruit and place in the oven on a parchment lined sheet pan and cook for 15 to 20 minutes at 360°F (182°C) or until caramelized.
  • Switch out avocado slices for guacamole.

Ultimate Grilled Cheese

Gooey grilled cheese sizzled to perfection with a buttery garlic Flavour Glaze.​


2 slices            marble or sourdough rye bread

2 slices            old white cheddar

2 slices            Provolone

2 slices            Gruyere or Swiss

2 Tbsp             Custom Culinary® Buttery Garlic Flavour Glaze


  1. Place two slices of each cheese in alternating layers onto open bread.
  2. Close and brush each side of bread with Custom Culinary® Buttery Garlic Flavour Glaze with a pastry brush ensuring even coverage.
  3. Grill until golden brown on each side using a flat top grill or non-stick pan.

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