Lemon Vinaigrette Chef: Wyatt Brege Ingredients: 2 1/2 Cups Extra Virgin Olive Oil 1 Cup Fresh Lemon Juice 2 Tbsp Dijon Mustard 1/3 Cup White Wine Vinegar tt Salt and Black Pepper Directions: In a 4 Quart container, add all ingredients except the oil and emulsify with the immersion blender. Slowly trickle in the olive oil while emulsifying. Season.
Parsnip Puree Chef: Wyatt Brege Ingredients: 5 ea Parsnip Heavy Cream tt Salt Directions: Peel parsnips and dice to 1/2 inch sizes. In a small 2 quart stock pot, add parsnips and poor Heavy Whipping Cream into to the pot so the parsnips are fully submerged. Cook on low heat until parsnips can be crushed easily with a metal spoon. Blend the parsnips and cream into a puree with a blender and ladle, food processor, or an immersion blender. Season with salt. ...
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. ...
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. ...
Pickled Red Onions Chefs: Ryan Fleener, Wyatt Brege Yield: 4 quarts Ingredients: 1 Quart White Wine Vinegar 1 Quart Water 1/4 Cup Kosher Salt 1/4 Cup Granulated White Sugar 1 ounces Oregano 1 ounces Black Peppercorn 1/2 ounce Crushed Red Pepper Flakes 1/3 Cup Lemon Juice Directions: Jullien red onion until a 4 Quart container is full. Add all other ingredients to a large stock pot. Bring to a boil and strain the brine from the mixture with a chinois into onions. Let cool to room temperature. ...
Pickled Sweet Peppers Chef: Wyatt Brege Yield: 12 Quarts Ingredients: 1 case Sweet Peppers 12 ea Jalepeno 1 gallon Champagne Vinegar 1 gallon Water 1 quart Sugar 1 Cup Kosher Salt 4 finger Fresh Ginger 1/2 Cup Garlic Clove (crushed) 1 bunch Parsley Directions: In a large stock pot, add the vinegar, water, salt and sugar and bring to a rolling boil. Slice the sweet peppers into rings, the ginger into medallions, and rest of the produce keep whole and mix into a 12 or 18 Quart container. ...