SUPPLEMENT RECIPES II

CHICKEN PATE EN CROUTE

(Straight Method forcemeat)

Ingredients Amounts
Chicken leg, 1” cube 20 ounces
Fatback 1”cube 4 ounces
Butter 2T
Shallots, sliced 2 each
Garlic clove, sliced 1 each
Sherry wine 4 ounces
All spice berries, sachet 1T
Kosher salt 5t
Black pepper 1t
TCM ½t
Chicken glace ½T
Egg 1 each
Heavy cream 2 ounces

Garnish
Chicken breast, small dice 1 each
Smoked ham, sliced as needed**
Smoked ham, small dice 4 ounces
Apricots, small dice 4 ounces
Pistachios, blanc, peel 4 ounces
Fines herbs 2T

Method:
1. Sweat the garlic, and shallots in butter. Deglaze with sherry,
reduce by half. Place in small mixing bowl and cool.
2. When the shallot/sherry mixture is cool, add the chicken,
cubed fatback, salt, pepper, TCM and allspice (all spice should
be in a small sachet). Mix together, place in zip lock bag and
freeze overnight.
3. MEP the remainder of ingredients and store under
refrigeration overnight.
4. Chef will demonstrate the assembling of the Pate en Croute

** Important: The meat mixture MUST be fully

frozen prior to grinding
**the slice ham is to line the pate en croute mold.
Chef will demonstrate
 CHICKEN GALANTINE
(straight method forcemeat)

Ingredients Amounts
Chicken Legs, large dice 20 ounces
Fatback, large cubed 2 ounces
Sherry wine ½ cup
Shallots, sliced 1.5 each
Garlic cloves, slice 2 each
Butter 2T
TCM ¼t
Kosher salt 5t
Black pepper, 1t
Chicken glace ½T
Poultry Seasoning 1t
Egg 1 each
Heavy cream 2 ounces

Garnish
Smoked tongue, small dice 3 ounces
Truffle peelings 1.5 ounces
Fatback, small dice, blanched2 ounces
Pistachios, blanched, peeled2 ounces

Method:
1. Sweat the garlic, and shallots in butter. Deglaze with sherry,
reduce by half. Place in small mixing bowl and cool.
2. When the shallot/sherry mixture is cool, add the chicken,
cubed fatback, salt, pepper and TCM. Mix together, place in
zip lock bag and freeze overnight.
3. MEP the remainder of ingredients and store under
refrigeration overnight.
4. The following day, the chef will demonstrate the assembling
of the galantine.

** Important: The meat mixture MUST be fully

frozen prior to grinding

Pâté de Campagne
(Country Style Forcemeat)
Ingredients Amounts
Pork butt, cut 1” cube 1 pound
Fatback, cut 1” cube 4 ounces
Pork or Chicken liver 1” cube8 ounces

Seasonings:
Shallot, minced 2 ounces
Salt ¾ ounces
Juniper berries, crushed 4 each
Garlic cloves, minced 3 each
Parsley, chopped 2T
Thyme, chopped 2t
Dried Cepes, ground 2t
TCM #1 ½t
Black pepper, course ground ¼t
Pate spice (see chef) 1/8 t

Panada:
Heavy cream 2 ounces
Egg 1 each
White bread crumbs 1.5 ounces
Apple Brandy 1T

Garnish:
Black truffles, shaved 1 ounce
Fatback, blanched, small dice3 ounces
Green peppercorns 1t
Pistachios, blanched, peeled1.5 ounces

Sliced fatback as needed to line terrine mold

(chef will demo and assist)

Method:
1. combined the 1-pound pork butt, 4 ounces of fatback, and 8
ounces of liver with all seasoning. Place into a 1-gallon zip lock
bag and freeze overnight.
2. The following day remove from freezer and keep at room
temp for 20 minutes. Grind on 1/4” dye
3. Prepare the panada: in a bowl whisk together the egg, cream
and bread crumbs.
4. Add the panada to the ground meat mixture – make a tester,
cool
5. After evaluating tester for seasoning, fold in all the garnishes
6. Chef will demonstrate how to line the terrine or pate mold
with fatback
7. Bake in a 300 F water bath or steam with the combi oven
8. Cook to an internal temperature of 150 F and allow to carry
over at room temperature
9. Chef will demonstrate how to press with plate and weight.
10. refrigerate at least 24 hours

** Important: The meat mixture MUST be fully

frozen prior to grinding
 DUCK-PISTACHIO TERRINE
(Gratin style forcemeat)

Ingredients Amounts
Duck Meat, cubed 1 pound
Fatback, cubed 8 ounces
Chicken stock 4 fluid ounces

Seasonings:
Salt 1T
Sage, chopped 2T
White pepper 1t
TCM #1 ¼t

Garnish
Duck meat, medium dice 8 ounces
Ham, small dice 4 ounces
Pistachios, blanched, peeled 3 ounces
Dried cherries, 2.5 ounces
Parsley, chopped 1T

Method:
1. Mix together the 1-pound duck meat, 8-ounce fatback, and all
the seasonings. Place 1 a large zip lock back and freeze
overnight
2. Brown the 8-ounce duck (under garnishes) and ham. Do not
cook all the way through. When properly browned spread out
on half sheet pan or hotel pan to cool. Wrap tight and reserve
under refrigeration.
3. The next day pull out the duck, fatback and seasoning
mixture from the freezer. Set at room temperature for to
slightly thaw (about 20 minutes).
4. Grind the duck, fat, seasoning mixture through the 1/8”
grinding plate/dye.
5. Place ground meat into a mixer with the paddle attachment.
Add the chicken stock. Mix on low speed for 30 seconds. Turn
the mixer up to medium speed for 20 seconds and then turn to
high speed for 10 seconds.
6. Test the forcemeat to evaluate seasoning. Adjust seasoning
if necessary.
7. Fold in garnishes: Seared duck, ham, pistachios, cherries,
and parsley.
8. Chef will demo how to line the terrine with plastic wrap and
ham. Chef will also demonstrate how to cook the terrine.

** Important: The meat mixture MUST be fully

frozen prior to grinding
**the slice ham is to line the terrine mold. Chef
will demonstrate
 MEXICAN STYLE CHORIZO
Yield =

Ingredients Amounts
Pork butt, cubed 4 lbs.
Beef shoulder, cubed 1 lbs.
Kosher salt 5.11 grams
Dextrose 2.67 grams
Black pepper, ground 1.5 TBLS
Cayenne 1 tsp
Granulated garlic 1 tsp
Onion powder 0.75 TBLS
Red pepper flakes 2 TBLS
Onions, minced 1.5 TBLS
Cumin 5 TBLS
Pimenton, sweet 1 TBLS
Pimenton, spicy 3 TBLS
Apple cider vinegar 5 ounces

Method:
1) Mix all ingredients together
2) place on plastic tray or half sheet pan, wrap tight and freeze
overnight
3) Grind using ¼” grinding dye/plate
PESTO GENOVESE
Yield: 1 pint

Ingredient Amount
Garlic clove 2 ea.
Salt as needed
Pine nuts 1/3 cup
Basil leaves no stems, tightly packed 4 cups
Parmigiano Reggiano grated 1 cup
EVO – approximately 1 cup

Method:
1. Mash the garlic and salt together, until a smooth paste is achieved.
2. Add the garlic paste and pine nuts to the food processor an blend
smooth.
3. Add the basil along with ½ cup of EVO and blend slowly until a smooth
fluid consistency is reached.
4. Add the cheese and the rest of the EVO and blend till smooth.
5. Taste and adjust with salt.

SPICED SWEET PICKLE CHIPS

Yield: 2 quarts

Ingredient Amount
Cucumbers 4 lb.
Onions 1 lb.
Cider vinegar 3 Cups
Salt 1 Tbsp.
Mustard seeds 2 tsp.
Water 2 qt.

Sugar 4 Cups

Cider or white vinegar 2½ Cups

Celery seed 2 Tbsp.
Allspice, whole crushed 1 Tbsp.
Turmeric 2 tsp.

Method
1. Wash the cucumbers and slice 1/2 inch thick. Slice the onions ¼ inch
thick.
2. Combine the cucumbers and onions with cider vinegar, salt, mustard
seeds, 2 tablespoons of the sugar, and the water.
3. Simmer for 10 minutes and drain. Discard this liquid.
4. Bring the white vinegar, celery seed, allspice, turmeric, and remaining
sugar to boil.
5. Pour the pickle mixture over the cucumbers and onions and let rest
under refrigeration for 3 to 4 days before serving. Hold under
refrigeration for up to 4 weeks.
6. Portion the pickles into approx. 30 ramekins. Serve on the side.
 ROAST MUSHROOMS
Yield = 3 pounds

Ingredients Amounts
Chanterelle mushrooms** 2 lb
Salt as needed
Pepper as needed
Pure olive oil as needed
Aromatics as needed

Method:
Clean and trim all the mushrooms and place into a large mixing
bowl. Lightly dress with pure olive oil and season with salt and
pepper. Place the seasoned mushrooms into a 2” full hotel pan
with a sachet of aromatics (parsley stem, thyme, peppercorns,
garlic cloves, and 1 bay leaf). Cover with foil and roast in a 400
degree oven. When the mushrooms are done place on a sheet pan
with parchment paper and cool. Reserve for service.

** Any wild mushroom such as morel, chanterelles, lobster

mushrooms will do.
 BROCCOLI PUREE
Yield = 2 cups

Ingredients Amounts
Broccoli, cleaned, cut 1 lbs
Basil leaves 1 ounce
Spinach 2 ounces
EVOO 2 Tbls
S&P as needed

Method:
 Cook the broccoli in rapidly boiling water.
 Remove the broccoli, but do not shock! Please save the
cooking liquid as a consistency adjuster.
 Put the spinach and basil leaves in a blender and place
the hot, cooked broccoli on top. Cover the blender and
puree until smooth. If needed add just enough of the
blanching water to puree.
 Run through a china cap and then cool ASAP. Cover with
plastic wrap directly over the puree (the plastic should be
touching the puree so it will not oxidize). Wrap the
container again, label, date and keep cold for service.
 VEGETABLE BRINE
Yield=1.25quart

Ingredients amounts
Apple cider vinegar 4 cups
Sugar 3 cups
Garlic, minced 1 Tbls
Ginger, minced 1 Tbls
Crushed red pepper 1 teaspoon

Method
1. In a stainless steel pot, boil the sugar and vinegar together, until the
sugar is completely melted.
2. Remove from the heat, add the remaining ingredients, and steep for
one hour.
3. Strain through a fine chinoise, reserve, for beet, or cool and
refrigerate for later use.
 CINDY’S MUSTARD
Yield =

Ingredients Amounts
Egg yolks 4 each
Sugar 1 cup
Dry mustard (Coleman) ¼ cup
Red wine vinegar 1 cup
Crème fraiche 2 cups

Method:

 Place the mustard and sugar into a stainless mixing bowl

and create a “well”

 Put the vinegar and egg yolks into the “well” and fold
together making sure that it is smooth with no lumps

 Cook over simmering water until thick

 When it cools down fold in the crème fraiche

 TOMATO CHUTNEY
Yield =

Ingredients Amounts
Garlic, minced 1.5 cup
Ginger, minced 1.5 cup
Apple cider vinegar 4.5cups
Sugar 2 cup
Roma Tomato 13 pounds
Cayenne 1.5 tsp
Gold raisins 2 cup

Method:
 Remove the skin and seeds from the tomatoes and rough
chop – classic tomato concasse

 Combine all ingredients, except the raisins, into a heavy

stainless steel sauce pan. Bring to a boil then reduce to a
lazy simmer for about 25 minutes.

 Remove from the heat and add the raisins. Steep

together for 20 minutes.

 Cool and reserve for service

 DIJON VINAIGRETTE
Yield =

Ingredients Amounts
Shallots, minced 3 each
Dijon mustard 3 Tbls
Olive oil, pure 2 cups
Walnut oil 1 cup
Champagne vinegar 1.5 cup
Salt and pepper to taste

Method:
1. In the robo coupe, combine the shallots, mustard and
vinegar.
2. While the machine is running, slowly add the walnut oil and
olive oil to emulsify. Season to taste.
 CHIVE-BASIL OIL
Yield =

Ingredients Amounts
Chives 2 bunches
Basil 4 bunches
Spinach leaves, cleaned 2 firm cups
Pure olive oil 1.5 cups

Method:

 Blanch the spinach, basil and chives in rapidly boiling

water - immediately shock.

 Ring out the excess water of the blanch spinach, basil

and chives and place in a vitamix blender.

 Add a ½ cup of the olive oil and blend smooth.

 With the blender on medium-high speed slowly pour in

the remaining olive oil.

 Pour into a chinoise, lined with cheese cloth and let it

slow drain into a baine marie – Do not force it. On
average it usually takes 2 hours.

 When the oil is complete please bring to chef for

evaluation.
PASTRAMI MINI SANDWICH ON PRETZEL BREAD WITH YELLOW PEPPERS
KETCHUP AND PICKLED CUCUMBERS. (ALL PASTRAMI)

Cook the pastrami as per recipe (day12). Cut the Pastrami on day 13Paper thin.
On day 14, assemble: cut pretzel bread in 2, using a brush, be generous with the yellow
pepper ketchup, add pickle cucumber, and meat to finish, Skewer.
 HORSERADISH VINAIGRETTE
Yield =

Ingredients Amounts
Horseradish, canned 1 cup
Evo 4 cups
Apple cider vinegar 1 cup
Brown sugar 4T
Chili flakes ½t
Salt as needed
Black pepper as needed

Method:
 Combine all ingredients and season with salt and pepper.
 Allow the vinaigrette steep for 2 hours at room
temperature before serving.

Note: For a different variation add 10 oz of soy sauce

 APPLE CHUTNEY
Yield =

Ingredients Amounts
Apples 4 pounds
Apple cider vinegar 1 cup
Gold raisins 1 cup
Sugar 1.25 cup
Onions, minced 1 pound
Ginger, minced 4 Tbls
Mustard seed 4 Tbls
Kosher salt 1 Tbls
Garlic, minced 2 Tbls
Red pepper flakes 1 Tbls

Method:
1. Cut the apples based on chefs demo
2. Mix the apples with the remaining ingredients and place
in a stainless steel sauce pot with a heavy bottom. Make
a “cover” by cutting a piece of parchment paper to fit
directly onto the chutney.
3. Bring to a boil and then place in a 350 degree oven and
bake for about 45-55 minutes. During the cooking
process, using a rubber spatula, periodically scrape down
the sides of the pot.
4. When complete evaluate the chutney with chef, then cool
in a 2” full hotel pan.
 SALT CURED TORCHON OF FOIE GRAS
Yield =

Ingredients Amounts
Foie Gras, Grade A, deveined3 pounds
Sugar 1 tsp
White pepper 1 tsp
Fine sea salt 1/4 Tbl
TCM 1 tsp
Foie reduction 2 Tbl
(Brandy, Muscat, Madeira – reduced by ½)
Kosher salt as needed

Method:

 Pick through foie gras to remove the veins, sinew and

blood spots.

 Cover foie with marinade and mix well. Cover with

plastic wrap directly over the foie to prevent
discoloration. Leave at room temperature for 1 hour to
allow marinade to penetrate.

 Moisten 6 feet of cheesecloth and wring out excess

moisture. Form torchon in cheesecloth and wrap ends
tightly with butchers twine.

 Cover torchon with kosher salt and allow to cure for 18

hours in the walk in.

 Remove after 18 hours and wipe off excess salt.

 Remove from cheese cloth and carefully wrap in lot of

plastic wrap. Then tightly tie the ends and crank the
ends down to really pack the foie together.

 Hang in walk-in overnight before using or it will crumble

 CRAB CAKES
Yield =

Ingredients Amounts
Crab meat, cleaned 3 pounds
Yellow onions, minced 2 each
Green bell pepper, bruniose 4each
Heavy cream 4cups
Jalapeño pepper - cut lengthwise1 each
White bread crumbs, as needed
Egg wash as needed
Flour, seasoned as needed

Method:
1. Put the cream and jalapeno into a heavy bottom sauce
pot and reduce by half. Strain and cool.
2. Sweat the onions and green peppers (bruniose –
production cut, see chef) until soft and translucent.
Place on a ½ sheet pan with parchment paper and
refrigerate so it cools evenly.
3. Using a cheese cloth ring out any excess liquid from the
crab meat.
4. When the cream and onion-pepper mixture has cooled
down fold together with the crab meat. Season and bring
to Chef to check the flavor.
5. Shape the crab mixture into 1ounce portions. Then
bread them employing the standard breading procedure.
Reserve for service.
6. Deep fry 2 each crab cakes at 350 degrees and serve
with remoulade and vanilla bean slaw
 SRIRACHA MAYONNAISE
Yield =

Ingredients Amounts
Egg yolks 3 each
Champagne vinegar 1 fl ounce
Dijon mustard 2 tsp
Sriracha 4 Tbls
Water, room temp 1 fl ounce
Olive oil, pure 3 cups
Lemon juice as needed
Salt as needed
Black pepper as needed

Method:
1. Combine the egg yolks, sriracha, water, squeeze of lemon
juice and mustard in a food processor and blend until
frothy add a pinch of salt and pepper and blend again.
2. While the food processor is running, slowly add the oil in
a thin stream (do not continuously add the oil, break it up
“in waves” – about 1 cup at a time), until the emulsion
begins and it starts to thicken. Incorporate all the oil –
you may need to adjust consistency with more room temp
water.
3. Adjust the flavor with lemon juice, salt and pepper.
Reserve for service.
 PITA BREAD
Yield: about 35 flatbreads

Ingredient Amount
Fresh yeast 1 ½ oz.
or
Dry yeast (SAF) ½ oz.
Sugar 2 tsp.
Warm water (100°) 2½ lb.
Bread flour 2 lb.
Whole wheat flour 2 lb.
Salt 2 Tbsp.
Olive oil 2 oz.

Method for the Pita Bread – measure and weigh all ingredients carefully
1. Combine the yeast, sugar and the warm water and mix well.
2. Add all of the ingredients to a mixer and mix well with the dough hook.
3. Knead the dough until it is quite elastic - about 3-4 minutes. Place in a
large container, cover with plastic wrap and allow to double in size.
4. After the dough has doubled, "punch" the dough down. The pita bread
will be scaled to balls - 3-oz. ea. and lined 3X5 on a lined sheet pan.
Cover with plastic wrap. Allow the scaled pita breads to proof by 50%
before rolling.

5. Roll out the pita bread with flour to about 7 inches in diameter. Store
in-between parchment paper on sheet pans dusted with a lot of flour.

6. The pitas can be cooked by a variety of methods. They can be baked in

a 550°F oven. They can be grilled or they can be cooked directly on top
of a flattop range with moderate heat. Serve warm wrapped in napkins.
Tomato Jam

Makes 1 1/2 pints

3 1/2 pounds tomatoes, finely shopped
1 small onion, finely chopped
1/4 cup brown sugar
1/2 cup granulated sugar
1 teaspoon salt
1/2 teaspoon coriander
1/4 teaspoon cumin
1/4 cup cider vinegar
Juice of 1 lemon
Put all ingredients in a 2-quart pot. Bring to a gentle boil, then reduce
heat to a simmer. Cook until thickened to a jam-like consistency, about 3
hours. Transfer to sterilized glass jars and store in refrigerator for up to
two weeks, or use a hot-water canning bath for 15 minutes for long-term
storage.
 Stamp and Go
Yield: 50 portions

Ingredient Amount
Salt cod 2 lb
Extra-virgin olive oil 3 oz
Paprika 2 tsp
Plum tomatoes, chopped fine 6 each
Garlic cloves, minced 7 each
Scallions, white and green parts, sliced thin 1 bu.
Scotch bonnet pepper, minced 2 each
All-purpose flour 4 cups
Baking powder 2 tbsp
Salt ½ tsp
Grated lemon zest 2 tsp.
Freshly ground black pepper ½ tsp
Water 2 1/2 cups

Vegetable or canola oil for frying 1 qt, or as needed

Calypso Sauce recipe follows
Bread and Butter plates 40 ea
Method
1. The day before: Cut the salt cod into2-3” pieces, rinse the salt cod to
remove the surface salt and then soak the salt cod overnight in a large
volume of water in the refrigerator.
2. The day of service: Drain the cod. Place the cod into a pot and cover with
cold water. Bring to a boil and simmer for 20 minutes. Drain the cod in a
colander and rinse thoroughly with cold water. Drain and dry on paper
towels. Taste the cod to check salt level. Repeat this cooking step if the cod
is still too salty. Check with the chef!
3. Heat the olive oil in a large sauté pan, add the tomatoes, paprika, garlic,
scallions, and scotch bonnet. Cook this mixture over medium-high heat until
it loses nearly all of its moisture. Cool to room temperature.
4. Shred the cod into small pieces and place it in a large mixing bowl.
5. In a separate bowl, combine the flour, baking powder, lemon zest, salt and
black pepper.
6. Add the dry mixture to the shredded salt cod and stir to evenly distribute the
ingredients.
7. Add the cooked vegetable mixture and 2 ½ cups of water to the shredded
cod. Stir until the ingredients are just blended. Allow the mixture to rest 10
minutes.
8. Prepare the Calypso Sauce and place in a squirt bottle.
9. To cook the stamp and go, heat a non-stick sauté pan over medium heat and
add approximately ¼ inch of oil. Heat the oil until it shimmers. Using a
serving spoon, carefully spoon the batter into the hot oil to form small
 fritters. Fry the fritters on the first side until brown around the edges; turn
the cakes over and continue to fry until crisp and brown on the second side
(approximately 5 minutes).
10. Remove the fritters from the oil and drain on paper towel. Serve immediately
on B and B plates with the sauce on the bottom.

CALYPSO SAUCE – FOR STAMP AND GO! + CONCH FRITTERS

SPICY DIPPING SAUCE
Ingredient Amount
Ketchup 8 oz
Mayonnaise 8 oz
Fresh-squeezed lime juice from 2 each
Bottled habanero or scotch bonnet sauce 3 tbsp
Black pepper to taste
Method
1. Combine all the ingredients in a bowl and combine thoroughly. It will
probably not need salt.
2. Place in a squirt bottle and chill the sauce.
 Conch Fritters
Yield: 25 portions

Ingredient Amount
Conch meat, ground with ¼” die 1 lb
Finely minced onions 4 oz
Finely minced celery 2 oz
Red pepper, minced ½ each
Green pepper, minced ½ each
Habanero or Scotch bonnet, minced 1 each
Eggs 2 each
White corn meal ½ cup
All-purpose flour 1½ cups
Baking powder 2 tsp
Kosher salt to taste
Freshly ground black pepper to taste
Ground cumin 2 tsp
Garlic powder 1 tbsp
Chopped cilantro leaves 2 tbsp
Chopped thyme 1 tbsp
Milk ½ cup
Habanero hot sauce 1 tbsp

Method
1. Rinse and dry the conch meat. Cut into 1” pieces.
2. Combine all the ingredients, except the sauce, in a mixing bowl and mix well.
3. Preheat a deep-fryer to 350°F
4. Using a very small ice cream scoop, drop into the deep fryer. When golden
brown, drain on paper towels and salt lightly. Be sure they are still not raw in
the middle.
5. Repeat with the rest of the batter.
6. Serve with Calypso Sauce (see above)
 SMOKED DUCK - CURRY SAUCE
Yield = 12 portions

Ingredients Amounts
Onions, slice ¼” 5 pounds
Ginger, minced 2.5 Tbl
Garlic, minced 2 Tbl
Turmeric 1 Tbl
Chicken stock 5 cups
Coconut milk, 14oz can 1 each
Chili flakes 2 tsp
Light brown sugar 6 Tbl
Almonds, candied, ground ½ cup
Canola oil as needed

Method:
 In an appropriate sized rondu, with a heavy thick bottom,
sweat the onions in canola oil.
 When the onions are about half way sweated add the
ginger, garlic, and continue to cook on low heat.
 When the onions are soft and translucent add to chili
flakes, turmeric, and fold together so the spices mix
evenly.
 Add the chicken stock, coconut milk, and simmer for 30
minutes.
 Add the brown sugar and almonds, and simmer for about
5 minutes. Check the seasoning, cool, label, date, and
store under refrigeration.
 SMOKED DUCK - MANGO SALSA
Yield =

Ingredients Amounts
Mango, 5 each
Jalapeano pepper, minced 1 each
Red Fresno pepper, minced 1 each
Rice wine vinegar 2 ounces
Pure olive oil ¼ cup
Salt as needed
Pepper as needed

Method:
 Peel the mango, medium dice, and place in a mixing bowl
 Add the minced peppers, vinegar, olive oil, salt, pepper,
and gently fold together.
 Reserve for service.
 SMOKED DUCK - BRINE
Yield=

Ingredients Amounts
Water 4.25 Gal
Kosher salt 8 Cups
Brown sugar 4 lbs
Bay leaf 5 each
Juniper berries 40 each
Black Peppercorns 40 each

Method:
1. Bring to a rolling boil for at least 5 minutes.
2. Strain through china cap.
3. Cool and refrigerate.
 GARLIC PUREE - FOR CAESAR SALAD
Yield =

Ingredients Amounts
Garlic Bulbs 8 each
Veal glace ¼ cup
Heavy cream 1 cup
Butter 2 ounces
Water ¼ cup
Nutmeg, grated pinch
Salt pinch
Black pepper pinch

Method:

 Break the garlic into cloves, but leave the skin still on

 Place the garlic cloves and all the other ingredients into
an appropriate sized sauce pan, with a heavy thick
bottom, to prevent burning.

 Cover the sauce pot with a lid and bring to a slow, lazy,
simmer.

 Simmer slowly until the garlic becomes very soft.

 When the garlic is ready run through a food mill, cool,

and reserve for service.

** This preparation is for the Bounty Caesar.

 CAESAR DRESSING
Yield =

Ingredients Amounts
Egg yolks 14 each
Dijon 2T
Red wine vinegar 2T
Balsamic vinegar ¼ cup
Lemon juice ¼ cup
Worchester 2T
Garlic, minced 3T
Anchovy 24 each
Pure olive oil 9 cup
EVOO 2 cup
Parmesan cheese 2.5 cup
Salt 1T
Black pepper 2T
Tabasco 2t

Method:

 Using the large Hobart mixer, place all ingredients into

the mixing bowl, except the oils, and cheese.

 With the whip attachment on, turn the mixer onto speed
3 and then slowly, in stages, add the olive oils. The
dressing should be fairly thick and completely emulsified.

 Using a rubber spatula, fold in the cheese, check

seasoning, store in an appropriated sized container,
label, refrigerate.
 BUTTERNUT PUREE (SOUP)
Yield =

Ingredients Amounts
Onions, med diced 3 pounds
Leeks, slice 1/8” 2 pound
Carrots, med dice 1 pound
Parsnip, med dice 1 pound
Celery root, med dice 1 pound
Ginger, minced 2.75 Tbls
Garlic, minced 1 tsp
Butternut squash, lg dice 12 pounds
Brown sugar as needed
Vegetable stock as needed
Standard sachet as needed
Butter as needed
Clarified butter or 50/50 as needed

Method:

 Sweet onions in fat. When the onions are half way

sweated add the leeks. Sweet the leeks with the onions
for about 1 minute, then add the ginger and root
vegetables**

 Sweat the root vegetables for about 4 minutes, then add

the garlic and ginger and continue to cook for about 1
minute

 Add the squash and sweat until slightly tender.

 Add just enough vegetable stock to just barely cover the

vegetables.

 Bring to a lazy simmer, season with salt, pepper, brown

sugar and add the sachet.

 Simmer until the squash is totally soft – about 45 minutes

 Remove the sachet.

 Remove about 2 quarts of the cooking liquid and reserve.

  Puree the soup thoroughly and strain through a china
cap. Use the reserved stock as a consistency adjuster. It
should have a smooth, medium nape consistency.

 Adjust the seasoning

** Please Note: you should be progressively seasoning

each stage with salt.
 SALT COD FRITTERS
Yield: 40

Ingredients Amount

Bacalao ( soaked properly ) 2#

AP Flour 1 ½ cups
Baking Powder 2 Tsp.
Parsley flat leaf chopped 3 Tbs.
Garlic cloves minced 2 ea
Saffron threads T.T.
Yolks ( reserve the whites 0 2 ea.
Lemon juice 1 Tbs
S&P T.T.

Method:

1. Poach the cod until tender. Drain the poaching liquid, save.

2. Remove any bones and flake finely.

3. Combine the flour and baking powder separately.

In a bowl, mix the parsley, garlic, saffron, yolks, and approx. 1

cup of the reserved poaching liquid.

5. Add the wet to the dry, and stir in the flaked cod meat.

6. Beat the whites to a soft peak, and fold in.

7. Spoon small portions into the hot olive oil, fry until golden. Drain

8. Drizzle with honey.

 BBQ Pork Sandwich

Roasted Pork Butt

Pork butts, 12 lb 2 each
BBQ Spice Rub, recipe follows 1 cup
Piedmont Sauce
Cayenne pepper 1 tsp
Apple cider vinegar 1 quart
Ketchup 1½ cups
Crystal brand hot sauce 2 tbsp
Worcestershire Sauce 1 tbsp
Brown sugar, light or dark ½ cup
Freshly ground black pepper 1 tsp
Kosher salt to taste
Prepared mustard 2 tbsp
Method
1. Class demo by the chef: Season pork butts with the BBQ Spice
Rub. Roast pork on a sheet try with a roasting rack at 225F with
40% steam for at least 4-5 hours until very tender.
2. Combine all the ingredients for the Piedmont sauce and mix well.
ADJUST SEASONING WITH THE CHEF. Reserve.
3. Pan-smoke the pork butt for 20 to 30 minutes. Remove all excess
fat and bones. Shred into large pieces and place in a full shallow
hotel pan. Add the Piedmont sauce and mix well. Cover with
aluminum foil.
4. Fire the BBQ in a 350°F oven for service at 10:30 AM; let warm in
the oven for at least 30 minutes before serving.
5. Meanwhile, prep the hush puppies, coleslaw, onion rings, pickles
(discuss with the chef), and buns.

BBQ S
SPICE RUB (FOR PORK SANDWICH)
Ingredient Amount
Kosher salt 1 cup
Cayenne pepper 2 tsp
Ground black pepper 2 tsp
Paprika or pimenton ½ cup
Onion powder 1 tbsp
Ground cumin 1 tbsp
Garlic powder 1 tbsp
Sugar 2 tbsp
Method
Combine all and mix well. Reserve.

COLESLAW – FOR BBQ SAND

Ingredient Amount
Sour cream 12 fl oz
 Mayonnaise 12 fl oz
Apple cider vinegar 4 fl oz
Dry mustard 2 tbsp
Sugar 3 oz
Ground horseradish 1 tbsp
Celery seed 1 tbsp
Tabasco sauce 1 tbsp
Kosher salt to taste
Freshly ground black pepper to taste
Green cabbage, cored,
sliced 1/16 inch thick3½ lb
Grated carrots, peeled 12 oz

Method
1) Mix the sour cream, mayonnaise, vinegar, mustard,
sugar, horseradish, Tabasco, and celery seed together in
a large bowl until smooth. Season with salt and pepper to
taste.
2) Slice the cabbage 1/16 inch thick on the electric slicer.
3) Combine the cabbage and carrots and dressing and
toss until evenly coated.
4) Refrigerate for service.

HUMMUS BI TAHINI
ARAB LEVANT
Hummus is the Arabic work for chic peas. It is important that the beans are
soaked overnight in order to shorten the cooking time, and better gelatinize
the starch. Remember to season the beans with salt when they are ¾
cooked, not before. The result in a creamier texture. The end result should
be light and creamy, and well seasoned.

Yield: 10 portions

Ingredient Amount
 Chic peas soaked overnight 1 lb.
Salt as needed
Juice of lemon 4 ea.
Garlic cloves, crushed to a paste

Tahini 6 oz.
EVO 4 oz.

Garnish
Cayenne as needed
EVO as needed

Method
1. Soak the beans overnight.
2. Boil the beans in fresh water until they are tender. Drain and reserve
the cooking water.
3. Process the beans with some of the water to a smooth paste.
4. Add the lemon juice, garlic, tahini, and EVO. Taste, adjust seasonings,
and viscosity.
5. Garnish the top with cayenne and EVO.
 BABA GHANOUSH
ARAB LEVANT

The eggplant will be cooked on the flat top to impart a light smokey flavor.
However, depending on the size of the eggplant, the large eggplant will
generally need to be further roasted in the oven to be fully cooked. Check the
doneness of the eggplant by feeling the texture of its flowering end. It should
very soft to the touch.

Yield: 10

Ingredient Amount
Eggplant 3 #
Tahini 3 oz.
Garlic, crushed with salt 3 ea.
Lemon juice 2 ea.
Salt and Black pepper t.t.

Method
1. Cook the eggplant till the skin has charred and the interior is fully
cooked.
2. Peel and drain any excess juices. Remove only the large clusters of
seeds. Mash the pulp to a purée consistency.
3. In a food processor pulse the eggplant to a coarse consistency. Pulse in
the tahini, garlic, lemon juice, salt, pepper. Taste and adjust texture
and flavor.
 TABOULEH, BULGAR WHEAT SALAD
ARAB LEVANT
Bulgur is parched cracked Durum Wheat kernels. The process not only
transforms the wheat kernel in terms of texture and flavor, but also preserves
the storage life of the grain. There are 3 sizes used for specific purposes:
coarse, medium, and fine. Though bulgar is an ingredient, the salad is more
about the vegetables and herbs than the grain. It is traditionally served,
spooned on to romaine lettuce leaves.

Yield: 2 qts

Ingredient
Bulgar Wheat 1 lb
Tomatoes ripe med. dice 2 lb
Cucumbers ( P &S ) med. dice 2 lb
Green Onions sliced 8 bu
Parsley flat leaves, coarse chop 4 cups
Mint, fresh leaves, coarse chop 1cup
EVO As needed
Lemon Juice As needed
Salt & Fresh Black Pepper t.t.
Romaine lettuce leaves as needed

Method:

1.Rinse the bulgar in cold water and place it in a bowl.

2.Cover it with hot water about 1 inch above it, add a pinch of salt, and allow it to sit covered
until tender, about 20 minutes.

3.Drain excess water if necessary. DO NOT STIR. Mix with a meat fork. Chill.

4.Combine all the ingredients. DO NOT STIR. Mix with a meat fork.

5.Season with salt, EVO and lemon juice to taste.

6.Cover and rest under refrigeration for a few hours.

 SPICED WALNUTS
Yield = 3 pounds

Ingredients amounts
Walnuts 3 pounds
Powdered sugar 5 cups
Salt and pepper as needed
Cayenne pepper as needed
Fry oil as needed

Method
1. Pre heat deep fryer to 325 degrees
2. Bring to a boil, a sauce pot of water, that is large enough to safely
hold all the walnuts as well as the water
3. Blanch the nuts in boiling water for about 2 minutes
4. Drain and place in a large stainless steel mixing bowl. Add the sugar
to the nuts and mix together with a rubber spatula until well coated.
5. Place the nuts into fry baskets. Do not fill the baskets more than one
third. Place the baskets into the fryer for only about 5 seconds to
condition the fat so it won’t over flow. Put the fry baskets back into
the fryer until the walnuts are golden brown, about 4-5 minutes.
6. When the walnuts are golden brown, remove from the fryer, shake off
excess oil and lay onto a sheet pan with a bakers rack and season with
salt, pepper and cayenne.
7. Repeat the frying process until all the nuts are done. Make sure to
discard oil, clean fryer and replace with fresh oil.
8. When the walnuts have cooled down store in plastic containers, wrap
tight, and keep in dry storage.
 HERB VINAIGRETTE
Yield =

Ingredient Amount
Shallots, minced 1cup
Garlic, minced 1 cup
Balsamic vinegar 1.5 cup
Red wine vinegar 1 cup
Evoo 3 cups
Pure olive oil 3 cups
Kosher salt 3 Tbls
Black peppercorns, cracked 1 Tbls
Tarragon, chopped 2 bunch
Oregano, chopped 2 bunch
Thyme, chopped 2 bunch
Basil, chopped 2 bunch
Parsley, chopped 2 bunch

Method:

1. Sweat shallots and garlic over low heat until translucent.

2. Rough chop all the herbs, including the stems

3. Mix all ingredients together, cover very tight and store in

dry storage for 24 hours.

4. The next day store in the refrigerator.

5. After 2 days in the refrigerator, remove and bring to

room temperature, strain and reserve for service or store
in the refrigerator and save for future use.

** Will last up to 10 days

 PITA BREAD
Arab Levant

The ubiquitous flatbread of the Middle East

Yield: about 35 flatbreads

Ingredient Amount
Fresh yeast 1 ½ oz.
or
Dry yeast (SAF) ½ oz.
Sugar 2 tsp.
Warm water (100°) 2½ lb.
Bread flour 2 lb.
Whole wheat flour 2 lb.
Salt 2 Tbsp.
Olive oil 2 oz.

Method for the Pita Bread

1. Combine the yeast, sugar and the warm water and mix well.
2. Add all of the ingredients to a mixer and mix well with the dough hook.
3. Knead the dough until it is quite elastic - about 3-4 minutes. Place in a
large container, cover with plastic wrap and allow to double in size.
4. After the dough has doubled, "punch" the dough down. The pita bread
will be scaled to balls - 3-oz. ea. and lined 3X5 on a lined sheet pan.
Cover with plastic wrap. Allow the scaled pita breads to proof by 50%
before rolling.

7. Roll out the pita bread with flour to about 7 inches in diameter. Store
in-between parchment paper on sheet pans dusted with a lot of flour.

8. The pitas can be cooked by a variety of methods. They can be baked in

a 550°F oven. They can be grilled or they can be cooked directly on top
of a flattop range with moderate heat. Serve warm wrapped in napkins.
 PEPPERONI ARROSTITI
ROASTED PEPPERS
Yield: 10 portions

Ingredient Amount
Peppers, red and yellow 6 ea.
Extra virgin olive oil ½ Cup
Golden raisins 3 Tbsp.
Pine nuts 2 Tbsp.
Italian parsley, rough chopped 1 Tbsp.
Garlic, minced 1 Tbsp.
Salt and black pepper t.t.

Method
1. Roast peppers under broiler. Put in hotel pan, wrap in plastic and let
peppers steam until cool enough to handle.
2. Clean peppers. Cut into ¼-inch strips.
3. Drain peppers in sieve or colander for 2 hours.
4. Toss peppers with oil, raisins, garlic and pine nuts.
 BASTONCINI DI CAROTA MARINATI
MARINATED CARROT STICKS
Yield: 1 lb.

Ingredients Amount
Carrots, battonet cut 1 lb.
Garlic cloves, peeled, lightly crushed4–5 ea.
Oregano, dried 1 tsp.
Extra virgin olive oil to cover
Red wine vinegar 4 Tbsp.
Salt and pepper t.t.

Method
1. Blanche carrots in a large amount of boiling water. Shock in ice water.
Drain.
2. Mix carrots with vinegar, oregano, and salt and pepper.
3. Place carrots in a container and bury garlic cloves in carrots.
4. Add just enough olive oil to cover. Refrigerate for 24 hours. Remove
garlic cloves.
Note: Carrots must be just barely cooked as marinade will continue to
soften them.
 INSALATA DI TONNO E FAGIOLI
TUNA AND BEAN SALAD
Yield: 10 portions

Ingredient Amount
White beans, Great Northern,
Navy or kidney 2 Cups
Red onion, thin sliced,
soaked in cold water for 1 hour 1 ea.
Imported tuna, oil packed 12 oz.
Extra virgin olive oil as needed
Salt and pepper t.t.
Red wine vinegar 4 tsp.

Method
1. Cook beans (soaked overnight) in plenty of salted water. Drain. Rinse
under cold water.
2. Toss beans with olive oil, onion, vinegar, tuna, salt and pepper.
3. Adjust seasoning adding more oil, vinegar, salt and pepper.
Note: Red onions vary in size add more or less as necessary.
 INSALATA DI BARBABIETOLE E CIPOLLE
RED-BEET SALAD WITH ONIONS
Yield: 10 portions

Ingredient Amount
Beets 2 lb.

Dressing
Water 1 Cup
White vinegar 6 Tbsp.
Sugar 1 ½ oz.
Caraway seeds 1 tsp.
Bay leaf 1 ea.
Fresh ground black pepper 1/3 tsp.
Salt t.t.
Red onions, sliced 1 ½-inch strips 6 oz.
Extra virgin olive oil 6 Tbsp.
Chives for garnish, sliced 1/16” 2 Tbsp.

Method
1. Scrub beets. Boil in acidulated water until tender.
2. Combine all dressing ingredients, except onions and olive oil in a
stainless steel saucepan, and simmer slowly for about five minutes.
Adjust seasoning and sugar.
3. Add onions, and cook for an additional five minutes. Cool.
4. Add olive oil to dressing, and combine dressing with sliced beets.
 CHIVE-BASIL OIL
Yield =

Ingredients Amounts
Chives 2 bunches
Basil 2 bunches
Spinach leaves, cleaned 2 firm cups
Pure olive oil 1.5 cups

Method:

 Blanch the spinach, basil and chives in rapidly boiling

water - immediately shock.

 Ring out the excess water of the blanch spinach, basil

and chives and place in a vitamix blender.

 Add a ½ cup of the olive oil and blend smooth.

 With the blender on medium-high speed slowly pour in

the remaining olive oil.

 Pour into a chinoise, lined with cheese cloth and let it

slow drain into a baine marie – Do not force it. On
average it usually takes 2 hours.

 When the oil is complete please bring to chef for

evaluation.
 LAMB CASSOULET
Yield:12
BEAN STEW
Ingredient Amount
Navy beans 2 lb.
Water 3 qt.
Slab bacon, one whole piece 1 lb.
Garlic sausage, one whole piece 2 lb.
Onions, cut in half 1 ea.
Garlic, chopped 1 oz.

Bouquet Garni
Leek, white only 1 ea.
Celery stalk 1 ea.
Bay leaves 2 ea.
Thyme sprigs 2 ea.

Method for the Bean Stew

1. Bring the water and beans to a boil and simmer for two minutes. Remove from the heat
and let sit for 1 hour. Sweat the garlic in a little olive oil and reserve.
2. Add bacon to the beans, bring back to simmer and cook for 30 minutes.
3. Add sausage, onion, cooked garlic and bouquet garni and bring back to a simmer. When
the sausage is 150°F internal temperature and bacon is fork tender, remove them from
the beans. Continue to cook the beans until they are quite tender.
4. Remove onion and bouquet garni. Reserve the beans for assembly. Remove the bacon and
sausage and reserve for assembly. Remove the rind from the bacon. Season the beans
with salt and black pepper.
 CHICKEN LIVER MOUSSE
Yield =

Ingredients Amounts
Chicken livers, cleaned 1 pound
Butter, diced cold 3.2 ounces
Onions, minced 2.5 ounces
Apple jack brandy 1.5 ounces
Crème fraiche 2 Tbl
Quarter epices 1/8 tsp
Honey 2 Tbl
Salt to taste
Pepper to taste

Method:

 Sweat the onions until translucent and reserve.

 In a separate sauté pan sear the livers on moderate to

high heat.

 Add the onions and toss, add the honey. Then add the
brandy, and flambé so the alcohol cooks out.

 While the liver/onion mixture is still warm, puree in the

robo coupe. While the robo coupe is still running, add the
cold diced butter and crème fraiche. Run through a
tamis to make smooth

 Store in 4 ounce mason jars and cover with melted duck

fat.
 MEATBALLS
Yield =

Ingredients Amounts

Ground beef 4.5 lbs

Sausage 0.5 lbs
Onions, minced 12 ounces
Garlic, minced 1.5 ounces
Arrabiatta 4 fl ounces
Rosemary 2 Tablespoon
Parm, grated 2 TBLS
Egg 1 each
Egg white 1 each
Bread crumbs 2 cups
Milk 4 fl ounces
Olive oil as needed
Salt as needed
Pepper as needed

Method:
1) Make sure the garlic and onions are a true mince, see chef
or MIT – sweet in olive oil. Lay the garlic onion mixture onto a
2” half hotel pan until cool
2) Place sausage and ground beef in a large mixing bowl season
with salt and pepper
3) Add the remaining ingredients and fold together thoroughly,
by hand (use glove please)
4) Test 1 meatball for seasoning
 DEVILED EGGS
Yield =

Ingredients Amounts
Eggs 10 each
Shallots, minced ½ each
Mayonnaise 6T
Champagne vin 1T
Dijon mustard 1T + 1t
Salt as needed
Black pepper as needed

Method:
 First: set up a container of heavily salted ice water to
shock the eggs. This is very important.

 Start eggs in heavily salted Cold water. Bring to a

rapid boil – boil 5 minutes

 After the eggs have boiled for 5 minutes, place the pot
of eggs on your station and cover. Cut one of the
eggs in half, shell and all, to evaluate the doneness.
Please do this with the chef.

 When the eggs are at the correct degree of doneness

shock them in the salted ice water.

 Lightly crack the eggs and allow to set in the ice

water for 10 minutes

 Gingerly peel the eggs, cut in half (lengthwise),

remove the yolk, and make sure the white is perfectly
intact.

 Place the cooked yolks in a bowl with the all the other
ingredients, mix together until smooth and season to
taste.

 Chef will demonstrate how to fill the eggs

Original recipe yields 8 servings
Ingredient Checklist

 6 ounces crumbled blue cheese

 1 (4 ounce) package cream cheese

 kosher salt to taste
 freshly ground black pepper to taste
 ⅓ cup heavy whipping cream

Directions
Instructions Checklist
 Step 1

Puree blue cheese and cream cheese together in a food

processor until completely smooth; transfer to a bowl and season
with kosher salt and black pepper.

 Step 2

Beat heavy cream in a glass or metal bowl until soft peaks form.
Lift your beater or whisk straight up: the whipped cream will form
soft mounds rather than a sharp peak. Fold whipped cream into
the blue cheese mixture, stirring until the mixture is creamy with
no lumps.

 Step 3
Transfer mixture to a pastry bag with a round tip for piping.
 SPICED WALNUTS
Yield = 3 pounds

Ingredients amounts
Walnuts 3 pounds
Powdered sugar 5 cups
Salt and pepper as needed
Cayenne pepper as needed
Fry oil as needed

Method
1. Pre heat deep fryer to 325 degrees
2. Bring to a boil, a sauce pot of water, that is large enough to safely
hold all the walnuts as well as the water
3. Blanch the nuts in boiling water for about 2 minutes
4. Drain and place in a large stainless steel mixing bowl. Add the sugar
to the nuts and mix together with a rubber spatula until well coated.
5. Place the nuts into fry baskets. Do not fill the baskets more than one
third. Place the baskets into the fryer for only about 5 seconds to
condition the fat so it won’t over flow. Put the fry baskets back into
the fryer until the walnuts are golden brown, about 4-5 minutes.
6. When the walnuts are golden brown, remove from the fryer, shake off
excess oil and lay onto a sheet pan with a bakers rack and season with
salt, pepper and cayenne.
7. Repeat the frying process until all the nuts are done. Make sure to
discard oil, clean fryer and replace with fresh oil.
8. When the walnuts have cooled down store in plastic containers, wrap
tight, and keep in dry storage.

Blue Cheese Foam

Ingredients
 1/2 cup full-fat sour cream
 1/2 cup buttermilk
 1 1/2 ounces blue cheese, crumbled (1/4 cup)
 1 tablespoon red wine vinegar
 Kosher salt

Directions
1. Combine everything except the salt in a blender and puree until very
smooth. Season the mixture with salt and pour it into the canister of a 1-
pint iSi Gourmet Whip Plus siphon. Charge the siphon with one iSi
cream (N20) cartridge according to the manufacturer's instructions.
Shake the siphon and refrigerate until well chilled, 30 minutes.
2. To serve, hold the siphon upside down and shake it. Press the lever to
release the foam.

Falafel
# chickpeas, soaked overnight
1ea. small yellow onion
5 cloves garlic
1bu cilantro (including stems)
1bu parsley (including stems)
½ ea. jalapeno, with seeds
1T. salt
1t. black pepper
1.5t. baking soda
1 ½ t. ground coriander
1t. ground cumin
1/4t. ground cinnamon
1/4t. ground nutmeg

Method:
 Soak chickpeas overnight
 Drain chickpeas and mix with herbs, onion, garlic, chili, grind 2x through medium
hole grinder
 add seasonings, mix, mixture should be slightly moist, if not might need a little
water, fry a test piece and adjust from there.

Pizza Dough

Dough:
Yeast instant SAF 1 tsp.
Water lukewarm 11oz.
 Olive oil 1 Tbs.
Salt 1 tsp
Flour AP 20 oz
Method:
1. Place all the dry ingredients in a mixing bowl, add the wet, and mix
till homogenous. Allow to rest covered for 30 minutes and double in
size. Fold and cover and allow to double again.
2. Cut into 7 ounce balls, roll out and allow to rest 20 minutes
3. Make Pizza!
 ROMESCO SAUCE
Catalan Roasted Vegetable Sauce
Yield:1 pint

Ingredients Amount
EVO as needed.
Red Pepper 2 ea.
Plum tomatoes ripe 10 ea.
Garlic head ½ ea.
Onion yellow 1 ea.
Red Chili pepper dry 3 ea.
Almonds blanched skinless 4 oz.
Stale Bread large cube 3 oz.
Sherry Vinegar 2 Tbs.
Pimenton Hot 2 tsp.
S&P T.T.

Method:
Heat oven to 425 F.
1. Coat the vegetables (excluding the chilies) including the bread with
EVO, and roast until blistered and golden. Peel, stem, seed and
reserve.
2. Seed and stem the dry chiles. Saute them in EVO until their flavor is
enhanced. Pour water over them, and simmer until they are fully
tender. Strain, blend, and press through a fine screen. Reserve.
3. In a small amount of EVO sauté the almonds until golden.
4. Add the roasted vegetables, the chiles, almonds, vinegar, bread and
pimenton to a food processor. Process until a smooth paste is
achieved. Adjust the consistency with EVO and or water. Taste and
adjust with S&P.
 TAHINI SAUCE
Yield:1 pint

Ingredients Amount
Tahini paste 2 cup
Lemon, juice of 2 each
Garlic, minced 1.5 T
Cumin, toasted, ground 1.5 T
Pure olive oil 1 cup
Water 4 cup
Honey 2T
Salt and pepper to taste

Method:
 Combine all ingredients and mix well with whisk.
 Adjust with more water if needed
 GAZPACHO
Yield 1 1/2 gallons

Ingredient Amount

Tomato large beefsteak, skinned 12 ea/10#

Onions sliced 1½ #
Euro. Cucumbers, skinned, seeded 2 ea.
White bread no crust ( mie di pan ) ½ loaf
Garlic cloves 4 ea.
Salt and pepper T.T.
Pimenton Hot T.T.
Sherry Red Vinegar T.T.
Croutons small 1 cup
Red bell pepper seeded as needed

METHOD:

1.Skin the tomatoes.

2.Blend the tomatoes, the onions, and cucumbers together until smooth.

3.Season with the vinegar, S&P, and the pimenton.

4.Blend in the bread crumb in small batches.

5.Re-Season to taste. Chill the soup over an ice-bath.

Serve in Chilled Soup Bowls

Garnish the soup with drops of vinegar, EVO, croutons. and small diced red
peppers.
 Fermentation Recipes
GINGER BUG AND GINGER BEER

Ginger Bug Ingredients

1 Pint De-chlorinated Water
2 Tbsp Cane or Raw Sugar
2 Tbsp Unwashed Grated Ginger (DO NOT PEEL)

Method
In a sterile quart jar, combine dechlorinated water with
cane or raw sugar, and coarsely grated unwashed ginger
root.
Cover with cheese cloth and leave at room temp.
Add the same amounts of ginger and sugar each morning
for two more days.

Ginger Beer Ingredients

2 Gallons De-chlorinated Water
4 Cups Cane or Raw Sugar
3 Cups Unwashed Grated Ginger

Method
In a large pot, combine ginger, 2 gallons of water, and 4
cups of sugar.
Bring to a boil, then simmer for 10 minutes.
Remove from heat and cool to room temp.

Add 1-2 cups of ginger bug, strain, and bottle in bale top
bottles. Ferment at room temp for three days, burping daily
and carefully, allowing gas to escape slowly until stable.
Refrigerate for up to 6 months.
Save some culture for subsequent batches, or store bug in
the fridge, feeding 24 hours before use.

FERMENTED OKRA
5 # Fresh Okra, washed and top of stem trimmed
½ # Garlic, peeled and stem end trimmed
½ # Fresh Jalapeno, stemmed and halved (seeded for lower
spice)
1 Bay leaf
1 T Toasted Coriander
1T Toasted Red Pepper Flake
1T Toasted Mustard Seeds
2 Gallons Dechlorinated Water
1 cup kosher salt (~5% by weight)

Method
Boil water, then let sit at room temperature until cooled to
allow chlorine to evaporate.
While the water cools, prepare clean fermentation vessels
with jalapenos and garlic, then okra, vertically placed in a
compact manner,
Once cool, place half of dechlorinated water, salt, bay leaf,
coriander, red pepper flakes, and mustard seeds in a pot
large enough to hold ALL of the water and ingredients and
return to a boil.
Remove from heat and add the remaining dechlorinated
water to cool the brine solution.

Pour the brine solution over the okra, jalapenos, and garlic.
Allow to ferment at room temperature for 1-3 days, then
refrigerate for 2 weeks to can.
Taste every few days to evaluate.

FERMENTED DILLY BEANS

3 pounds green beans, preferably a combination or green
and yellow wax beans
6 cups water
¼ cup salt
5 sprigs fresh dill
5 cloves garlic, peeled and halved
5 teaspoons dill seed, toasted
1 1/4 teaspoons red pepper flakes, or to taste, toasted
2 1/2 teaspoons yellow mustard seeds, toasted
1 1/4 teaspoons whole black peppercorns
Method
Boil water, then let sit at room temperature until cooled to
allow chlorine to evaporate.

While the water cools, prepare clean fermentation vessels

with fresh dill and garlic, then beans, vertically placed in a
compact manner.

Once the boiled water has cooled, place half of

dechlorinated water, salt, mustard seeds, red pepper flakes,
and dill seeds in a pot large enough to hold ALL of the water
and ingredients and return to a boil.
Remove from heat and add the remaining dechlorinated
water to cool the brine solution.

Pour the brine solution over the okra, jalapenos, and garlic.
Allow to ferment at room temperature for 1-3 days, then
refrigerate for 2 weeks to can.
Taste every few days to evaluate.
SOUR PICKLES
3 pounds Kirby cucumbers, well rinsed and cleaned
6 cups water
¼ cup salt
5 sprigs fresh dill
5 cloves garlic, peeled and halved
5 teaspoons dill seed, toasted
1 1/4 teaspoons red pepper flakes, or to taste, toasted
2 1/2 teaspoons yellow mustard seeds, toasted
1 1/4 teaspoons whole black peppercorns

Method
 Boil water, then let sit at room temperature until
cooled to allow chlorine to evaporate.
 While the water cools, prepare clean fermentation
vessels with fresh dill, horseradish, and garlic, then
cucumbers vertically placed in a compact manner.
 Once the boiled water has cooled, place half of
dechlorinated water, salt, mustard seeds, red pepper
flakes, and dill seeds in a pot large enough to hold ALL
of the water and ingredients and return to a boil.
 Remove from heat and add the remaining
dechlorinated water to cool the brine solution.
 Pour the brine solution over the okra, jalapenos, and
garlic.
 Allow to ferment at room temperature for 1-3 days,
then refrigerate for 2 weeks to can.
 Taste every few days to evaluate.

SAUERKRAUT

Ingredients

1 head green cabbage outer leaves removed

1.85% Salt by weight of green cabbage

2 bay leaves

1/2 tsp caraway seeds

5 Juniper Berries
Method

 Remove the outer leaves of the cabbage, then weigh.

 Quarter and core cabbage, then slice on deli slicer 1/8”
thick.
 Transfer the sliced cabbage to a large and clean
mixing bowl and add the salt.
 Wash your hands and then start massaging/kneading
the cabbage.
 Squeeze it and massage it vigorously for 5-10 minutes
to extract as much liquid as possible.
 Add bay, caraway, and Juniper
 Pack the cabbage into a clean (sterilized) large mason
jar and pour all the liquid on top, ensuring cabbage is
fully submerged.
 Place outer leaves of cabbage on top of sliced cabbage,
and a small weight on top of this to keep sauerkraut
submerged.
 Cover the jar with cheesecloth and secure with butcher
twine or canning ring.
 Ferment the cabbage for 3 to 10 days in a cool place,
~65 °F.

It's important that there is enough liquid on top. Taste and

submerge every other day. Refrigerate to continue
fermentation for 2-3 weeks.

RADISH KIMCHI

2.5# Radish
3% salt
1/4 c. Gochugaru
4 Garlic cloves, chopped coarsely
2 Tbsp Ginger, minced
4 Scallions, cut into ½-inch lengths
2 Tbsp Water
2 Tbsp Fish sauce
2 Tbsp Sugar

Method
Wash radishes and slice 1/8” thick on mandolin. Sprinkle
with salt between each layer. Place in colander cup side
down, covered at room temperature, for 2-3 hours.
Combine pepper powder, garlic, ginger, scallions, water,
fish sauce and sugar. Coat radishes, inside and out with
this paste. Transfer radishes into nonreactive container.
Add one cup of liquid from previous batch of kimchi, cover
tightly with plastic directly on the cabbage, press to make
juices submerge cabbage. Cover tightly with plastic wrap
over container.
Transfer to refrigerator to age for at least the next 3 weeks.
(6-12 weeks will give you a stronger, more sour kimchi. If
time is short, you may store kimchi at low room
temperature 55-65ºF and it will ferment in about 5 days.
When the fermentation is complete, remove radishes from
liquid, and enjoy!
 BLINI
Yield:
Ingredients Amounts
Active dry yeast 1t
Sugar ½T
Water, lukewarm 2T
Milk, lukewarm 1 Cup
Buckwheat flour 1 Cup
AP flour ¾ Cup
Salt ¾t
Yogurt ( or buttermilk) ½ Cup
Butter, melted 2T
Large eggs (separated) 2 each

Method
 Mix all the dry ingredients in an appropriate sized mixing bowl except the salt.
 Make a “well”
 Add all the wet ingredients, egg yolks, egg whites.
 Add the salt and mix together.

TZATSIKI
.
Yield 10 ea.

Ingredient Amount

European cucumbers 3 ea.

Kosher salt 1 Tbsp.

Yogurt 1 pint
Garlic mashed w/salt to a puree 2 cloves
Scallions, minced 5 ea.
Dill, chopped
Mint, chopped 2 Tbsp.

Method
1. Peel the cucumbers and de-seed them. Cut the cucumbers into a
medium dice and toss in a colander with the salt. Allow the cucumbers
to drain their excess liquid for 1 hour while in the colander.
2. Stir the garlic puree into the yogurt until it is smooth.
3. Combine the rest of the ingredients and mix well.
4. Reserve chilled until service.

BUTTERMILK BISCUITS
Ingredient Amount
All-purpose flour 3 lb
Baking powder 3 oz
 Sugar 4 oz
Kosher salt ¾ oz
Butter, chilled, 1-inch cubes 1 lb
Buttermilk 24 oz
Eggs, lightly whisked 8 oz
Egg wash as needed
Poppy Seeds as needed
Method
6. Preheat a convection oven to 350°F.
7. Carefully weight ALL the ingredients on a digital scale.
8. The chef will demo the mixing, folding, rolling out and cutting of the
biscuits.
9. Combine the dry ingredients: flour, baking powder, sugar, and salt.
10. Combine the butter and dry ingredients and rub together. Do this until the
butter chunks are approximately ½ inch in diameter.
11. Combine the buttermilk and eggs and mix well. Add to the dry ingredients/butter
mixture.
12. Mix slightly and pour onto a floured surface, make three 3-folds in the dough.
13. Cut out with a small round cutter that is just the inside the diameter of the
crocks. Egg wash the tops of the biscuits and sprinkle the tops with poppy seeds.
14. Place the biscuits on a sheet tray lined with parchment paper and bake in a 350
deg. oven.