by James Ratliff | May 13, 2015
• 1 1/2 inch thick slice of bread • 1 tbsp. olive oil • 4 oz. walnuts • 1 tbsp. The Perfect Purée Orange Zest, thawed • 8 mint leaves • salt to taste Method: 1. Brush bread with olive oil and toast in 375° F oven for 10-12 minutes until...
by James Ratliff | May 13, 2015
• 2 tsp. The Perfect Purée Key Lime Concentrate, thawed • 2 tomatos, diced • 3 tbsp. cilantro, minced • 2 tbsp. canola oil • 2 tsp. white wine vinegar • 2 small shallots, minced • 2 cloves garlic, minced • 1 1/2 tsp. salt • 1 tsp....
by James Ratliff | May 13, 2015
• 2 tbsp. The Perfect Purée Key Lime Concentrate, thawed • 6 small tomatillos, husk removed, washed cut into small dices • 2 tsp. cilantro, minced • 1 1/2 tbsp. canola oil • 1 1/2 tsp. white wine vinegar • 2 small shallots, minced • 1...
by James Ratliff | May 13, 2015
• 8 oz. The Perfect Purée Tamarind, thawed • 8 oz. The Perfect Purée Blood Orange Concentrate, thawed • 1/2 tsp. chipotle pepper, pureed • Salt; to taste Method: 1. In a saucepan combine the Tamarind puree, Blood Orange Concentrate, and chipotle...
by James Ratliff | May 13, 2015
• 1 cup The Perfect Purée Tamarind Puree, thawed • 2/3 cup ketchup • 2 tbsp. chipotle in adobo • 1 tbsp. worcestershire sauce • 2 tbsp. apple cider vinegar • 1 tbsp. dijon mustard • 2 tbsp. honey • 2 tbsp. molasses • 2 tsp. salt...
