by James Ratliff | May 13, 2015
• 3 oz. The Perfect Purée White Peach Puree, thawed • 1 1/2 oz. champagne vinegar • 1 tbsp. sugar • 30 turns on a pepper mill of white pepper • Pinch of salt Method: 1. Place all ingredients into a non-reactive pot and bring to boil. Let cool....
by James Ratliff | May 13, 2015
For the White Balsamic Pear Dressing: • 2 tbsp. The Perfect Purée Pear Puree, thawed • 1 1/2 tbsp. rice wine vinegar • 2 tbsp. Dijon mustard • 2 tbsp. garlic • 1 tbsp. sugar • 1 dash pepper • 1 dash salt • 1 cup canolive oil • 1...
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...
