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. ...
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. ...
Thousand Island / Awesome Sauce Chef: Wyatt Brege Ingredients: 1 1/2 Quart Mayonaisse 2 Cup Ketchup 1 Cup Yellow Mustard 1 Cup House Pickle Juice Directions: In a medium mixing bowl combine all ingredients until smooth.
Wasabi Deviled Eggs Chefs: Matt Andrews, Wyatt Brege Ingredients: 30 Egg Yolks 4 Tbs Wasabi Paste 1/4 C Rice Wine Vinnegar 2 Tbs Lemon Juice 2 Tbs Mirin 1 C Mayonaise 1 tsp Salt 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 smooth with masher. Scoop the mixture into a piping bag. ...
Whiskey Steak Sauce Chef: Ryan Fleener Yield: 4 quarts Ingredients: 1 can Restaurant Style Ketchup 2 Cup Worcestershire Sauce 1 Cup Brown Sugar 1/2 Cup Dijon 1/2 Cup Yellow Mustard Sauce 1 Cup Cider Vinnegar 1/2 Cup Chopped Garlic 2 Cup Well Whiskey 1 1/2 ounce Sriracha tt Salt and Pepper Directions: In a large Rondeau, add all ingredients and whisk thoroughly. Place over a simmer for 1 hour, or until cooked down to light paste consistency. ...