Chipotle-Lime Dressing Chef: Wyatt Brege Yield: 2.5 Quarts Ingredients: 1 7 oz Can Chipotles (w/ juice) 1 Cup Lime Juice 2 oz Garlic Cloves 1 Tbsp Black Pepper 1 Tbsp Oregano, dried 1 bn Cilantro 2 Quart Sour Cream Directions: In the blender, puree all ingredients except the sour cream until smooth In a large mixing bowl, whisk the puree with the sour cream until thoroughly combined
Pineapple Salsa Chef: Wyatt Brege Yield: 3-4 Quarts Ingredients: 1 ea Pineapple 1 ea Red Bell Pepper 4 oz Red Onion 2 ea Jalapeno 2 oz Cilantro 2 oz Apple Cider Vinegar ½ Tbsp House Seasoning Directions: Small dice all the produce, then mix in a medium sized mixing bowl until thoroughly combined
Tomatillo Salsa Chefs: Wyatt Brege, Victor Sanchez Yield: 4 Quarts Ingredients: 5 lb Tomatillos 5 ea Jalapenos 5 ea Garlic Cloves 1 Tbsp House Seasoning 1 pinch Cumin, ground Directions: Lightly roast the tomatillos (skins removed) in a large saute pan until tender Roast the jalapenos on the slotted grill until lightly charred, then remove the skins and stems Puree all ingredients in the blender until smooth
Cilantro-Lime Vinaigrette Chefs: Wyatt Brege, Matt Andrews Ingredients: 2 Bunches Cilantro, Whole 1/4 Cup Honey 12 ea Pickled Jalepeno Slices 1 Quart Lime Juice 3 Cups Salad Oil (Canola) 2 Tbs Sour Cream tt Salt and Pepper Directions: Measure out Salad Oil in a pitcher. Blend the rest of the ingredients in a container with the immersion blender. Slowly pour in oil to the mixture to emulsify. Season with salt and black pepper. ...
Pickled Jalepenos Chef: Wyatt Brege Ingredients: 8 Quart Sliced Jalepeno 1/2 Gallon Water 1/2 Gallon Apple Cider Vinegar 1 Cup Sugar 1/2 Cup Kosher Salt 6 ea Dry Bay Leaves 2 oz Black Pepper Corns Directions: Slice the jalapenos with the mandolin and place in 8 Quart container. In a 6 Quart pot, bring the rest of the ingredients to boil. At boil, directly transfer the pickling liquid into the jalapenos through a chinois. ...
Ranchero Sauce Chefs: Wyatt Brege, Patty Pereira Ingredients: 4 Quart Tomato Scraps 1 ea Green Bell Pepper 1 ea Yellow Bell Pepper 1 ea Red Onion 1 ea Poblano Pepper 12 ea Garlic Cloves 1/4 Cup Cumin 1/4 Cup Chili Powder tt Salt and Fine Black Pepper Directions: Julienne the peppers and onions. Dice the tomato scraps. In a large saute pan, saute onions until tender. Add the peppers and saute until soft. Add tomatoes, garlic and seasoning. Cook to reduce. ...