Appetizer

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. ...

Salmon Cakes Chefs: Wyatt Brege, Matt Andrews Ingredients: 1 ea Hot House Tomatoes 1/2 Cup Capers 1/2 ea Medium Red Onion 2 Tbsp Fresh Dill 2 ea Eggs 1 Cup Breadcrumbs tt Salt and Pepper 1 Quart Forked Salmon Scrap Directions: In a large mixing bowl, fold all ingredients together and portion into 2 ounce portions with the 2 1/2 inch circle cutter. Bread tops and bottoms of cakes with additional Panko Bread Crumbs. ...

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. ...

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. ...