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.
Roasted Corn Chef: Wyatt Brege Yield: 1 quarts Ingredients 5 ears Corn 2 Tbs Olive Oil 1 tsp Salt 1 tsp Fine Black Pepper 1 tsp Spanish Paprika Directions Cut corn kernels off of ears. In a mixing bowl, combine all ingredients. Oil a 1/2 sheet tray. Cook in salamander until lightly roasted.
Roasted Salsa Chefs: Wyatt Brege, Patty Pereira Ingredients 10 ea Hot House Tomato Butts 1 ea Large Yellow Onion 1 ea Fresh Jalepeno 12 ea Garlic Cloves 1 Tbsp Canola Oil tt Salt and Pepper 1 Bunch Cilantro Directions Roughly chop the vegetables and place on an oiled half sheet tray. Place in salamander until mushy. In a 4 Quart container, use the immersion blender to grind the vegetables and cilantro to a rough but small chunky consistency. Season with salt and pepper.
Salsa Verde / Tamatillo Salsa Chef: Wyatt Brege Yield: 4 Quart Ingredients 5 pounds Tamatillo 4 each Garlic Cloves 5 each Jajapeno tt Salt and Black Pepper tt Ground Cumin Directions Peel and wash the tamatillos. Roast them with the jalapenos in a cast iron until soft. Puree all ingredients but the cumin in the Ninja blender attachment until smooth. At the end, lightly add the cumin to desired taste. (You do not want it to be powerful like chili or ranchero sauce, but subtle for a little extra depth.)