by James Ratliff | May 13, 2015
• 1 qt. The Perfect Purée White Peach Puree, thawed • 3 grilled jalapeños cut in half lengthwise • 1/4 cup minced onion Method: 1. Combine all ingredients in a sauté pan. Simmer 15 minutes. Remove from heat, purée, strain. (For less heat in the end...
by James Ratliff | May 13, 2015
• 1 gallon water • 1 cup Kosher salt • 1/3 cup apple syrup • 8 bay leaves • 12 smashed whole garlic cloves – skin on • 2 tbsp. black peppercorns • 1 large bunch Italian parsley • Grated zest of 2 large lemons Method: 1. Boil for 1...
by James Ratliff | May 13, 2015
• 1/2 cup The Perfect Purée Green Apple Puree, thawed • 1 small shallot, minced • 1/4 cup white wine vinegar • 1/2 cup canola oil • 1 tsp. salt • 1 tbsp. tarragon Method: 1. Whisk ingredients together in a small bowl and...
by James Ratliff | May 13, 2015
• 2 cups The Perfect Purée Green Apple Puree, thawed • 1 1/2 cups pure cane sugar • 1 jalapeño, deseeded • 2 tbsp. lime juice • 1 cup green apple, peeled, finely diced Method: 1. In a 2-quart pan, over medium high heat, add the Green Apple Puree,...
by James Ratliff | May 13, 2015
• 6 oz. Maker’s Mark Bourbon • 4 oz. The Perfect Purée Green Apple Puree, thawed • 12 oz. Demi-glace • 1 oz. roasted garlic, pureed • Salt, to taste Method: 1. In a sauce pot reduce the Marker’s Mark Bourbon to two ounces. 2. Add in the...
