Ginger Sesame Vinaigrette Chef: Wyatt Brege Yield: 3 Quarts Ingredients 1 Cup Soy Sauce 2 oz Sriracha 1 Cup Rice Wine Vinegar 4 oz Mirin 4 oz Green Onion 2 oz Garlic 2 oz Ground Ginger 2 Quart Sesame Oil Directions Puree all ingredients except the sesame oil in the blender until smooth While the blender is still running, slowly trickle the sesame oil to emulsify Notes Optionally, a few limes can be squeezed into the dressing
Thai Peanut Sauce Chefs: Wyatt Brege, Hank Gerrero Yield: 4 Quarts Ingredients 54 fl oz Coconut Milk ½ Cup Curry Paste 1 Cup Peanut Butter, smooth 2 tsp Kosher Salt 1 tsp Black Pepper Directions In a 6 quart sauce pot on medium heat, bring all ingredients to a whisp and whisk
Asian Brown Sauce Chef: Wyatt Brege Yield: 1 Quart Ingredients 1 1/2 Cup Soy Sauce 1/2 Cup Water 3/4 Cup Brown Sugar 1/4 Cup Sriracha 1/3 Cup Oyster Sauce 18 ea Garlic Cloves 1/3 Cup Fresh Ginger 1/4 Cup Sesame Oil 4 ea Plums, pits removed Directions Peel and grate the ginger. In a 4 Quart container, add all ingredients and blend with the immersion blender.
Pickled Daikon and Carrot Chef: Wyatt Brege Yield: 2 Quart Ingredients 2 ea Large Daikon Radish 2 ea Carrot 1 bunch Tarragon 2 finger Ginger 2 ounce Black Peppercorn 2 each Limes (wedged) 2 Cup Rice Wine Vinegar 2 Cup Water 2 Tbsp Kosher Salt 2 Tbsp Granulated Sugar Directions Fine julienne the daikon and carrot. Place the produce in a 4 Quart container. In a 4 Quart sauce pot, add the vinegar, peppercorn, salt and sugar and bring to a boil. Using a chinois, poor the pickling liquid over the other ingredients.
Sriracha Aioli Chef: Wyatt Brege Ingredients 3 Quart Mayonaise 14 fl oz Sriracha 1/3 Cup Lemon Juice Directions In a large mixing bowl add all ingredients and whisk until blended smooth.
Sweet Chili Glaze Chefs: Wyatt Brege, Ryan Fleener Ingredients 2 Bottles Mae Ploy Sweet Chilli Sauce 2 Tbs Honey 2 Cup Orange Juice Directions Whisk ingredients in a large saute pan. Place pan on low heat and reduce sauce by a third.
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. ...