Chicken Wings Chef: Wyatt Brege Yield: 3x’s 8 Quarts Ingredients: 1 case Chicken Wings (40 lb) ¼ Cup Kosher Salt 1 oz Chili Powder 1 oz Kosher Salt Directions: In a large stock pot, add the first two ingredients, then fill with water until the chicken wings are fully submerged Bring the stock pot to a boil, then poach at a gentle simmer for 30 minutes Check to ensure the chicken has been poached to 165 deg F, then strain ...
Crab Cakes Chef: Wyatt Brege Yield: 22 ea Ingredients: 3 pound Crab, canned 1 each Red Bell Pepper, small dice 1 each Red Onion, small dice 4 each Egg, whole 1 Cup Panko Bread Crumb 2 oz Green Onion, small dice 2 oz Sriracha 3 oz Parsley, chopped 2 tsp Black Pepper 2 tsp Kosher Salt Directions: In a large mixing bowl, combine all ingredients, ensuring you do not overwork the crab claw meat ...
Spiced Mixed Nuts Chefs: Wyatt Brege, Patty Pereira Yield: 2 Quarts Ingredients: 1 ½ Cup Brown Sugar 4 oz Sriracha 1 Quart Mixed Nuts 2 oz Sesame Seeds tt Kosher Salt & Black Pepper Directions: Create a spicy syrup with brown sugar and sriracha in a sauce pan on medium heat Toss nuts and sesame seeds with syrup in a mixing bowl On a large sheet tray, gently coat parchment paper with cooking spray and transfer sticky nuts to tray ...
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. ...