Tea Smoked Duck with Lychee Glaze

Tea Smoked Duck with Lychee Glaze

by | May 10, 2015

For the Marinade:     • 8 oz. The Perfect Purée Lychee Puree, thawed     • 1/2 tbsp. The Perfect Purée Lemon Zest, thawed     • 1 cup dark soy sauce     • 1/2 cup soy sauce     • 1 cup rice wine or dry sherry     • 1 cup sesame oil     • 1/2 cup brown sugar     • 8...
Duck Breast with Cauliflower Stuffing

Duck Breast with Cauliflower Stuffing

by | May 10, 2015

    • 1 tsp. The Perfect Purée Cranberry Puree, thawed     • 1 head cauliflower, cut into small florettes     • 1/2 cup beef stock     • 1/4 cup breadcrumbs (toasted)     • 1 small onion (minced)     • 1 tbsp. Kosher salt     • 1 tsp. black pepper Method: 1. Preheat...
Thai Basil & Black Pepper Linguine with Grilled Shrimp

Thai Basil & Black Pepper Linguine with Grilled Shrimp

by | May 9, 2015

    • 4 oz. The Perfect Purée Thai Basil & Black Pepper blend, thawed     • 1 lb. cooked linguine     • 4 cups fish stock     • 2 oz. shallots, julienne     • 2 oz. red bell pepper, julienne     • 6 oz. artichokes, julienne     • 1 tbsp. garlic     • 1 tbsp. fresh...
Yuzu Teriyaki Glaze

Yuzu Teriyaki Glaze

by | May 9, 2015

    • 1 1/2 cups The Perfect Purée Yuzu Luxe Sour,  thawed     • 1 cup teriyaki sauce     • 1/2 cup pineapple juice     • 1 tsp. cracked 5 pepper blend Method: 1. Combine ingredients into a medium saucepan and bring to a boil. 2. Reduce mixture to 1/2. Serving...
Tempura Rock Shrimp with Yuzu Basil Glaze

Tempura Rock Shrimp with Yuzu Basil Glaze

by | May 9, 2015

Ingredients for Tempura Batter: 1 cup flour 1 tbsp. corn starch 1 tbsp. shiro miso paste Method for Tempura Batter: Combine flour and cornstarch together and set aside. Combine soda water and miso paste together, ensuring no lumps. Whisk in the soda water slowly to...