Spicy Prickly Pear-Glazed Pork Belly with Slaw

Spicy Prickly Pear-Glazed Pork Belly with Slaw

by | Mar 20, 2017

    • 3 cups The Perfect Purée Prickly Pear Puree, thawed     • 1 1/2 lb. cooked pork belly cut into 12 squares     • 3 tbsp. Korean chili paste     • 1/3 cup soy sauce     • 2/3 cup hoisin sauce     • 1 tsp. minced garlic     • Juice from 2 limes     • 1 bag slaw mix...
Tamarind Sauce

Tamarind Sauce

by | Mar 15, 2017

   • 30 oz. The Perfect Purée Tamarind Puree, thawed     • 30 g. garlic, chopped     • 300 g. brown sugar     • 100 g. honey     • 2 L. water     • 50 g. cumin seeds Method: 1. In a heavy bottom pot, cook everything on low heat until thick and coats the back of a...
The Mermaid Dress

The Mermaid Dress

by | Feb 23, 2017

    • 2 oz Thomas Tew Rum     • 1 oz The Perfect Purée Mango Puree, thawed     • 1 oz grapefruit juice     • 1/2 oz almond syrup     • Mint leaf and grapefruit peel (garnish) Method: 1. Shake all ingredients, except garnish, very well with ice and strain over new ice...
Peak Punch

Peak Punch

by | Feb 9, 2017

    • 1 1/2 oz. bourbon or scotch     • 1/2 oz. Cocchi Torino Sweet Vermouth     • 1/4 oz. The Perfect Purée Blackberry Puree, thawed     • 1/2 oz. honey syrup     • 1 1/2 oz. coconut vanilla black tea     • 1/2 oz. lemon juice     • 2 dashes chocolate bitters     • 1...
Coco-a-Geaux-Geaux

Coco-a-Geaux-Geaux

by | Jan 27, 2017

    • 1 oz. The Perfect Purée Coconut Puree, thawed     • 1 oz. simple syrup     • 4 oz. coconut water     • 1/2 oz. lime juice     • Dash of cinnamon powder & lime wheel (garnish) Method: 1. In a cocktail shaker, combine all ingredients except garnish with ice...