by Montia May 11, 2015
• 1/3 cup The Perfect Purée Cherry Puree, thawed • 1 lb. lean ground beef • 1 tbsp. dried cherries, chopped • 1 clove garlic, minced • 2 tsp. balsamic vinegar • 2 tsp. dijon mustard • 1 tsp. worcestershire sauce • 1/4 tsp. salt •...
by Montia May 11, 2015
Roasted Shallot-Green Apple Compound Butter: • 4 shallots, caramelized in butter • 3 tbsp. The Perfect Purée Green Apple, thawed • 1/4 cup butter • Chopped chives • Salt and pepper Method: 1. Prepare the shallot compound butter by whipping the...
by Montia May 11, 2015
• 1 cup The Perfect Purée Mandarin/Tangerine Concentrate, thawed • 1 cup canola oil • 1/4 sliced red onion • 1 clove garlic • 1/4 cup cilantro leaves, no stems • 1 tbsp. achiote paste • 1/2 tbsp. chili powder • 4 chicken breasts,...
by Montia May 11, 2015
• 1/4 cup The Perfect Purée Pomegranate Concentrate, thawed • 2 -3 lb. lamb loin, cut into 1″ chunks • 1/2 cup canola oil • 1 tsp. soy sauce • 1 tsp. coriander seeds, toasted and ground • 3 garlic cloves, mashed to paste • Salt and...
by Montia May 11, 2015
• 3 tbsp. The Perfect Purée Carmelized Pineapple Concentrate, thawed • 1 cup all-purpose flour • 2 tsp. kosher salt • 1 tsp. freshly ground black pepper • 4 boneless, skinless half chicken breasts, gently pounded • 3 large eggs, lightly beaten...
