Biscuits Chefs: Wyatt Brege, Patty Pereira Yield: 1 full sheet (12 ea XL biscuits) Ingredients 1 Quart Organic Flour 2 Tbsp Baking Powder 1 Tbsp Kosher Salt ½ Pound Cold Raw Butter, 1" cubed 1+ Cup Barista Whole Milk (not raw) Directions In a large mixing bowl, whisk together dry ingredients until thoroughly combined Combine the dry mix and cold butter to the stand mixer bowl with the spade beater attachment, and gently knead until the mixture has resembled crumbs ...
Coleslaw Dressing Chef: Wyatt Brege Yield: 1 Quart Ingredients 1 ½ Cup Mayonnaise 1 Cup Dijon Mustard 1 Cup Honey ¼ Cup Pickle Juice ¼ Cup White Wine Vinegar 2 Tbsp Onion Powder 1 ½ Tbsp Black Pepper 1 ½ Tbsp Kosher Salt Directions Mix all ingredients in a large mixing bowl with a whisk Combine the sauce with approximately 5 lb shredded green cabbage and 2.5 lb shredded red cabbage then mix ...
Pulled Pork Chef: Wyatt Brege Yield: 1.5-2x’s 8 Quarts Ingredients 2 ea Pork Butt, large ½ Cup Granulated Onion ½ Cup Granulated Garlic ½ Cup Chili Powder ½ Cup Paprika ½ Cup Kosher Salt ½ Cup Black Pepper 5 ea Bay Leaves 2 Cup Dark Beer Directions Break down the pork butt into 3"x3"x3" cubic pieces Add the pork butt to the large stock pot, fill with water and add the seasoning ...
Thousand Island, Classic/Chunky Chef: Wyatt Brege Yield: 6 Quarts Ingredients 1 #10 can Ketchup 1 Quart Mayonnaise 12 fl oz Yellow Mustard 1 Cup Relish ½ Cup Pickle Juice Directions Mix all ingredients in a large mixing bowl with a whisk
Avocado Deviled Egg Chef: Wyatt Brege Yield: 15 servings Ingredients 30 Egg Yolks 1/2 Cup Mayonaise 1/3 Cup Sour Cream 2 ea Avocado Halves 2 ea Lime (zest and juice) 1 ea Jalepeno (bruinoisse) 1 ea Shallot (bruinoisse) 2 tsp Salt 2 tsp Fine Black Pepper Directions Bring 30 eggs to a rolling boil, then remove pan from heat. Let eggs stand in hot water for 13 minutes. Cool quickly with ice and cold water. Peel eggs. Slice eggs in half lengthwise and separate egg yolks and whites in two different bowls. Bathe egg whites in water and a little lemon juice. Discard any broken egg whites. Carefully organize the egg whites on a toweled half sheet tray. Combine half of the yolks and the remaining ingredients in the food processor for 10-20 seconds. Store the other half of yolks in a small deli for the next batch. Scoop the mixture into a piping bag and tie.
B.L.T. Deviled Eggs Chef: Wyatt Brege Yield: 15 servings Ingredients 30 Egg Yolks 1 Cup Mayonaisse 3 Tbsp Lemon Juice 1 handful Baby Spinach, Fresh 1 ea Shallot, bruinoisse 1 Tbsp Honey Dijon Mustard 1 tsp Kosher Salt 1 tsp Fine Black Pepper Directions Bring 30 eggs to a rolling boil, then remove pan from heat. Let eggs stand in hot water for 13 minutes. Cool quickly with ice and cold water. Peel eggs. Slice eggs in half lengthwise and separate egg yolks and whites in two different bowls. Bathe egg whites in water and a little lemon juice. Discard any broken egg whites. Carefully organize the egg whites on a toweled half sheet tray. ...
Bacon Deviled Eggs Chef: Wyatt Brege Yield: 15 servings Ingredients 30 Egg Yolks 1 Cup Mayonaise 1/2 Cup Sour Cream 1 ea Large Shallot (Brunoise) 5 ea Pickle Slices (Brunoise) 10 dash Tapatio 2 tsp Salt 2 tsp Pepper Directions Bring 30 eggs to a rolling boil, then remove pan from heat. Let eggs stand in hot water for 13 minutes. Cool quickly with ice and cold water. Peel eggs. Slice eggs in half lengthwise and separate egg yolks and whites in two different bowls. Bathe egg whites in water and a little lemon juice. Discard any broken egg whites. Carefully organize the egg whites on a toweled half sheet tray. With gloves, thoroughly massage the yolks. Add remaining ingredients and beat smooth with masher. Scoop the mixture into a piping bag and tie.
Bacon Gravy / Sausage Gravy Chefs: Ryan Fleener, Wyatt Brege Yield: 7 Quarts Ingredients 2 Cups Rendered Bacon Fat 2 Cups AP Flour 5 Quarts Whole Milk 1 1/2 tsp Smoked Paprika tt Salt and Pepper Directions Make a roux with the bacon fat and flour over medium heat. Add milk in 1/3 increments to build the bechamel. Over low heat, bring up to temperature and season. Notes For sausage gravy, simply add one quart of cooked sausage meat.
BBQ Lime Ranch Dressing Chefs: Matt Andrews, Wyatt Brege Ingredients 2 Quart Mayonaise 3 Cup Sassy Midwest BBQ Sauce 2 1/2 Cup Sour Cream 2 Cup Buttermilk 1 1/2 Cup Lime Juice 1 1/2 Tbsp Onion Powder 1 Tbsp Granulated Garlic 1 1/2 tsp Fine Black Pepper 2 bunches Fresh Cilantro Directions In a medium sized mixing bowl, blend all ingredients together with the immersion blender. Store in 4 Quart container.
BBQ Sauce (midwest style) Chefs: Ginger Brege, Wyatt Brege Ingredients 1 can Ketchup 2 Cup Yellow Mustard 3 Cup Brown Sugar 1/2 Cup Worcestershire Sauce Directions Mix in a mixing bowl with a whisk until blended and smooth.
Bourbon BBQ Sauce Chef: Wyatt Brege Ingredients 1/2 #10 can Fancy Ketchup 1 Cup Brown Sugar 1 Cup Molasses 1/4 Cup Apple Cider Vinegar 2 fl oz Worcesterchire Sauce 2 Tbsp Dijon Mustard 2 fl oz Maker's Mark Bourbon Directions On low heat, combine all ingredients in a 6 quart sauce pot and stir. Let cool and store in a 4 quart container.
Buffalo Deviled Eggs Chef: Wyatt Brege Yield: 15 servings Ingredients 30 Egg Yolks 2 Tbsp Paprika 1/4 Cup Tapatio 3/4 Cup Mayonaisse 1/3 Cup Sour Cream 1 Tbsp Carrot, bruinoisse 1 Tbsp Celery, bruinoisse Directions Bring 30 eggs to a rolling boil, then remove pan from heat. Let eggs stand in hot water for 13 minutes. Cool quickly with ice and cold water. Peel eggs. Slice eggs in half lengthwise and separate egg yolks and whites in two different bowls. Bathe egg whites in water and a little lemon juice. Discard any broken egg whites. Carefully organize the egg whites on a toweled half sheet tray. ...
Cajun Aioli Chef: Wyatt Brege Ingredients 1/2 Gallon Mayonaise 3 Tbsp Cajun Seasoning 1/4 Cup Lemon Juice 1/3 Cup Roasted Red Pepper Sauce Directions In a large mixing bowl, whisk ingredients together.
Cajun Roasted Red Pepper Sauce Chef: Wyatt Brege Yield: 2 Quart Ingredients 12 each Large Red Bell Pepper 2/3 Cup House Cajun Seasoning 1/4 Cup Vegetable Stock Directions Roast the red bell peppers on the six burners until the skins are blackened, but not until they turn to white ash. Place a colander in the bottom of the sink and clean the roasted peppers under cold running water, removing the blackened skins, the interior seeds, and the stem portion. ...
Cajun Seasoning Chefs: Viktor Sanchez, Wyatt Brege Yield: 2 Quart Ingredients 2 cups Cayenne Pepper 1 cup Paprika 1 cup White Pepper 1 cup Fine Black Pepper 1 cup Kosher Salt 1/4 cup Curry Powder 1/2 cup Granulated Garlic 1/2 cup Granulated Onion 2 Tbsp Oregano Directions In a medium sized mixing bowl, add all ingredients and thoroughly mix.
Fry Seasoning Chef: Wyatt Brege Yield: 2 quarts Ingredients 1 Cup Onion Powder 1 Cup Granulated Garlic 1 Cup Corriander Seed Powder 1 1/2 Cup Kosher Salt 2 1/4 Cup Chilli Powder 3/4 Cup Fine Black Pepper 1 C Granulated Sugar Directions Thoroughly combine ingredients in a medium sized mixing bowl. Store in a two 1 Quart containers.
House Chili Chefs: Wyatt Brege, Viktor Sanchez Ingredients 2 each Red Bell Pepper (small dice) 2 each Green Bell Pepper (small dice) 2 each Large Yellow Onion (diced) 2 pounds Tomatoes (4x5 or cherry) 1/2 Cup Garlic, chopped 3 pounds Ground Beef (81/19 grind) 1/2 Cup Ground Cumin 1 Cup Chili Powder 1 each #10 can Black Beans, rinsed 5 pounds Pinto Beans, dried 2 ounce Onion Powder 1/4 Cup Paprika 6 each Bay Leaves 1/2 Cup Oregano, dry Directions Hydrate the pinto beans by cooking them in water for at least one hour. ...
Ranch Dressing Chef: Wyatt Brege Yield: 6 Quarts Ingredients 1 Gallon Mayonaise 2 1/2 lb Sour Cream 1 Quart Buttermilk 1 1/2 bunch Fresh Dill 4 Tbs Salt 3 Tbs Onion Powder 2 Tbs Garlic Powder 1 Tbs Fine Black Pepper Directions Whisk wet ingredients in a large mixing bowl until thoroughly combined. Remove dill fronds from main stem and chop them. Add dry ingredients and dill to wet mixture and whisk thoroughly.
Salsa, Chunky Chef: Wyatt Brege Ingredients 2 pounds Cherry Tomatoes 3 each Garlic Cloves 1 each Poblano Chili, roasted 1/2 each Yellow Onion (bruinoise) 1/2 bunch Cilantro Directions Roast the poblano over the slotted grill or six-burners. When the skin is blackened, but before it whitens to ash, add In a 200 hotel pan, add the cherry tomatoes, a little salad oil and cook in the salamander until roasted. With the garlic and poblano, lightly blend the ingredients until chunky. Fold in the onions and roughly chopped cilantro.
Southwest Deviled Eggs Chef: Wyatt Brege Yield: 15 servings Ingredients 30 Egg Yolks 2 tsp Kosher Salt 2 tsp Fine Black Pepper 2 tsp Chili Powder 16 each Pickled Sweet Pepper Rings 2 Tbsp Chive (chopped) 1/4 Cup Roasted Red Pepper Coulis 1 Tbsp Lime Juice 1 Cup Mayonaisse Directions Bring 30 eggs to a rolling boil, then remove pan from heat. Let eggs stand in hot water for 13 minutes. Cool quickly with ice and cold water. Peel eggs. Slice eggs in half lengthwise and separate egg yolks and whites in two different bowls. Bathe egg whites in water and a little lemon juice. Discard any broken egg whites. Carefully organize the egg whites on a toweled half sheet tray. ...