by James Ratliff May 13, 2015
• 1/2 cup The Perfect Purée Coconut Puree, thawed • 1/2 cup The Perfect Purée Mango Puree, thawed • 1 1/2 tbsp. The Perfect Purée Key Lime Concentrate, thawed • 1 cup canola oil • 1/3 cup white wine vinegar • 1 tbsp. shallot, minced • 1 1/2...
by James Ratliff May 13, 2015
• 1 cup The Perfect Purée Cranberry Puree, thawed • 1 cup ketchup • 2 tbsp. Nam Pla (Vietnamese fish sauce) • 1/2 cup sherry vinegar • 1 jalapeño chili, thinly sliced • 3/4 cup whole butter • 8-bone pork rack • 2 Spanish onions, wedged...
by James Ratliff May 13, 2015
• 3 tbsp. The Perfect Purée Green Apple Puree, thawed • 4 shallots, caramelized in butter • 1/4 cup butter • Chopped chives • Salt and pepper Method: 1. Prepare the shallot compound butter by whipping the butter to a soft consistency and gradually...
by James Ratliff May 13, 2015
• 2 oz. The Perfect Purée Cherry Puree, thawed • 2 oz. The Perfect Purée Pomegranate Concentrate, thawed • 5 cups fresh raspberries • 7 cups sugar • 1 package of pectin Method: 1. Bring fruit and pectin to boil. 2. Add sugar and purees bring...
by James Ratliff May 13, 2015
• 1/3 cup The Perfect Purée Prickly Pear, thawed • 1/3 cup canola oil • 2 tbsp. red wine vinegar • 1 clove garlic, minced • 1 shallot, minced • 1 tsp. salt • 1 jalapeno, seeded and minced Method: 1. Whisk ingredients together in a small...
