by Chevy Goh | Feb 15, 2018
• 1 1/2 oz. Don Q Coconut Rum • 1/4 float of Don Q 151 • 1 oz. Combier Rose Liqueur • 1 oz. The Perfect Purée Prickly Pear Puree, thawed • 2 oz. coconut water (fresh cracked Caribbean coconut) • 1 1/2 oz. lime sour • 5-6 sprigs basil Method: In a mixing glass, add...
by Chevy Goh | Feb 15, 2018
• 26 oz. Breckenridge Bourbon • 13 oz. The Perfect Purée Thai Basil & Black Pepper blend, thawed • 4 1/4 oz. charred kaffir lime leaf • 20 oz. Topo Chico Mineral Water Method: Combine ingredients with ice in a large punch bowl, stir and serve. Garnish with...
by Chevy Goh | Feb 5, 2018
• 450 g. The Perfect Purée Coconut Puree, thawed • 780 g. skim milk • 150 g. sugar • 100 g. PreGel ice cream stabilizer • 120 g. Greek yogurt Method: 1. Heat the milk in a pot to 65°C. 2. Whisk together the sugar and stabilizer. Whisk the sugar...
by Chevy Goh | Feb 2, 2018
For the pork: • 2 lb. pork tenderloin • 1/4 cup The Perfect Purée Passion Fruit Concentrate, thawed • 1 tbsp. kosher salt • 2 tsp. ground black pepper • 1 cup extra virgin olive oil • 1 cup and 2 tbsp. vegetable oil • 4 sliced shallots...
by Chevy Goh | Feb 1, 2018
• 11 oz. The Perfect Purée Pomegranate Concentrate (divided), thawed • 16 1/2 oz. sugar • 10 oz. corn syrup • 1/4 tsp. salt • 1 oz. gelatin Method: 1. Pour the dissolved gelatin/water mixture in the bowl of a stand mixer with a whip attachment and...
