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.) ...