American

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. ...