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@grill23recipes-blog
Minty Whip.....Argh
1 qt half & half
2 cups grapeseed oil
1/3 cup sorrel infused simple syrup
leaves from 12 large mint sprigs
2 tsp salt
1 tsp or less xanthan gum
Blend everything but xanthan gum on high power until smooth.
With motor running, gradually add xanthan gum as needed until mixture just begins to seize.
Maple Grapefruit Ponzu
3 cups tamari
1 cup rice vinegar
1 cup grapefruit juice
½ cup maple syrup
½ cup mustard oil
1 tsp xanthan gum
Blend all ingredients until smooth and pass through chinois.
Rhubarb Sauce for Tuna
1/2 lb butter
4 oz ginger, sliced
6 cloves garlic, smashed
2 shallots, sliced
2 Thai bird’s eye chiles, sliced
8 stalks rhubarb, sliced
1 can coconut milk
10 oz mirin (organic)
8 oz soy sauce
4 oz rice vinegar
4 oz honey
1 Tbsp honey granules
1 Tbsp miso
Sweat the ginger, garlic, shallots and chiles in the butter until very fragrant.
Add rhubarb and cook until fairly soft, stirring to keep from burning.
Add remaining ingredients and simmer until all ingredients are soft.
Puree in blender.
Portobello Jello
4 ounces high-fat butter
3 ounces Spanish onion, chopped
1 lb garlic-roasted portobellos, chopped
leaves from 7 inches rosemary steeped in 1/2 cup tawny port
1 quart roasted mushroom juices
6 leaves gelatin bloomed in cold water
2 Tbsp truffle oil
Sweat the onions in the butter until soft and translucent.
Add the portobellos and toss to coat thoroughly.
Add the port-rosemary mixture and simmer 2 minutes.
Add the mushroom juices and bring to a bowl.
Add the gelatin, simmer and reduce liquid by half.
Combine mushroom mixture and truffle oil in blender. Blend thoroughly and strain through fine mesh chinois.
Allow to set up, then freeze dry if desired.
4 ounces olive oil2 ounces chorizo, diced 2 ounces Spanish onion, diced 2 each garlic cloves, chopped 2 tsp salt 6 ounces tomato paste 1 Tbsp saffron steeped in 4 ounces sherry 6 ounces water 1 Tbsp...
Sichuan Spiced Oil
8 cups grapeseed oil
16 pods star anise
12 cloves garlic, smashed
12 cardamom pods, smashed
12 cloves
8 bay leaves
4 cinnamon sticks
6" ginger, smashed
4 cups heaven facing chiles
3/4 cup Sichuan peppercorns
1 Tbsp salt
Combine oil, star anise, garlic, cardamom, cloves, bay leaves, cinnamon and ginger over low to medium heat.
Bring to a low simmer and cook until garlic is golden brown.
Combine chiles, Sichuan peppercorns and salt in a storage container. Add the hot oil mixture and set aside at room temperature. The longer it rests, the better it gets.
Pulled Pork Sauce
4 oz pasilla chiles, stemmed and seeded
1 onion, chopped
18 garlic cloves
1/3 lb butter
1/2 cup cumin
1/2 cup brown sugar
1 can tomato paste
1 cup red wine
1 gallon triple strength chicken stock
salt as needed
Dry toast the chiles in a heavy saucepan until fragrant, careful not to burn. Set aside.
Add butter, onion and garlic to the saucepan and sweat until soft.
Return toasted chiles to the pan and stir to coat.
Add sugar, cumin and tomato paste, and stir frequently for 5 minutes.
Deglaze with red wine and cook until dry and a fond begins to form.
Add just enough stock to cover and simmer 15 minutes.
Puree thoroughly in blender and combine with remaining stock in saucepan. Reduce to desired consistency and strain.
Spice Rub for Maple Smoked Pork Collar
1/2 cup salt
1/2 cup sugar
1 Tbsp black pepper
1 Tbsp ras al hanout
1 Tbsp chili powder
1 Tbsp cajun seasoning
1 Tbsp dry mustard
1 Tbsp smoked paprika
Awesome Pimento Chevre because Awesome Chevre
2 cups large dice roasted/peeled peppers
8 cloves garlic, chopped
3 Tbsp Worcestershire Sauce
1 Tbsp Tabasco
3 Tbsp dry mustard
1 Tbsp kosher salt
5 lbs plain Rawson Brook Farm chevre
Process first 6 ingredients in Robot Coupe until thoroughly minced.
Combine this mixture with chevre in stand mixer with paddle attachment.
Spiced Pepitas
8 cups raw pepitas
1/4 cup toasted pumpkinseed oil
3 Tbsp salt
2 Tbsp cumin
2 Tbsp smoked paprika (sweet)
Combine all ingredients thoroughly and bake at 350 for about ten minutes or until crispy.
Above: steak tartare w/ confit potato, mortadella and Reading Raclette
Under: burrata w/ pumpkinseed mole, cranberry & spiced pepitas
Pumpkinseed Mole
Step One
16 tomatillos, quartered
4 jalapenos, stemmed
4 cloves garlic
3 heads little gem lettuce
2 bunches cilantro
2 onions, chopped
1/4 cup salt
2 tsp cumin
1 cup water
Blend all ingredients together. Divide into 2 batches to make it easier. Set aside.
Step Two
4 cups pumpkinseeds, ground
1/2 cup peanuts, ground
4 cups roasted mushroom juice
2 cups beef confit fat
reserved green puree
Heat beef fat over medium flame.
Carefully add green puree and stir constantly for 6 minutes.
Add ground seeds and nuts and stir to incorporate.
Bring to simmer and add mushroom juice.
Return to simmer and remove from heat.
Salsa Verde for Hamachi Tartare
4 stalks celery, or equivalent, washed and chopped
2 english cucumbers, unpeeled, chopped
2 apples, peeled and chopped
2 packed cups pea greens, chopped
1 bunch chervil, chopped
1 bunch chives, chopped
2 Tbsp salt
2 Tbsp sugar
water as needed
1/3 cup Ultratex 80 (claim to measure this in grams, because science)
Combine all ingredients except water and starch and allow to macerate 1 hour.
In batches, puree in blender adding water to half the height of the ingredients.
Strain through double paper cone.
Whisk in tapioca Ultratex until smooth and glossy.
Strain through chinois.
Uncle Raffi's Pierogi Dough
5 cups flour
2 tsp baking soda
1 tsp salt
1 cup sour cream
1/2 cup melted butter
2 eggs
Combine dry ingredients in a pretty big bowl.
Blend sour cream, butter and eggs.
Work both mixtures together, careful not to over mix. You want a smooth, but not elastic, final product.
French Vermouth
3 liters white wine
500 ml cognac
zest of 1/2 orange
zest of 1/2 lemon
2 T wormwood
1 T shredded angelica root
1 T gentian root
3 ea cardamom pods, lightly crushed
Sweet Tomato Vinaigrette
1 1/4 cups honey
1 cup ketchup
1 cup red wine vinegar
1 lb chopped tomatoes
6 cloves garlic
1/4 cup salt
2 Tbsp dry mustard
1/2 tsp black pepper
3 cups grapeseed oil
Combine all ingredients except oil in blender. Process until smooth.
With motor running, slowly drizzle in oil until incorporated.
Chile Glaze for Meaty Beef Ribs
12.5 ounces (1 bottle) Salsa Valentina
12 ounces treacle
12 ounces low sodium soy sauce
butter as needed
Blend first three ingredients.
To order, mount this mixture with butter as needed to thicken.
