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Carmelized Tasmanian Salmon with Cool Summer Salad

Carmelized Tasmanian Salmon with Cool Summer Salad

by | May 9, 2015

    • 6 oz. salmon, square cut, skin on     • Sea salt (to taste)     • Oil Method: 1. Score salmon skin and season with sea salt. 2. Marinade salmon for 4 hours. 3. Remove salmon from the marinade and pat dry, discard marinade. 4. In a sauté pan over medium high heat...
Ahi Poke Nachos with Carmelized Pineapple

Ahi Poke Nachos with Carmelized Pineapple

by | May 9, 2015

    • Gyoza wonton wrappers, deep fried     • Jalapeño, sliced (red preferred)     • Cilantro or micro cilantro For the Marinade:     • 1/2 cup The Perfect Purée Carmelized Pineapple Concentrate, thawed     • 1 cup soy sauce     • 3/4 cup yellow onion, diced     • 3/4...
Mango and Herb Salad with Tea Smoked Duck

Mango and Herb Salad with Tea Smoked Duck

by | May 6, 2015

    • 2 duck breasts     • 1 tbsp. green tea     • Kosher salt Method: 1. Grind the green tea and kosher salt together in a spice grinder until it is powder. Rub the powder on the duck breast and then slowly sear it over a mix of cherry and oak wood. Cook it until it...
Mandarin Chicken & Rice

Mandarin Chicken & Rice

by | May 6, 2015

    • The Perfect Purée Mandarin/Tangerine Concentrate, thawed     • Vegetable oil     • 1 lg. onion, chopped     • 1 red bell pepper, chopped     • 2 garlic cloves, minced     • 2 tbsp. minced ginger     • 2 tbsp. yellow curry powder     • 1 tbsp. ground cumin     •...
Honey Pear Bruschetta

Honey Pear Bruschetta

by | May 6, 2015

Ingredients for the Honey-Pear Preserves:     • 30 oz. The Perfect Purée Pear Puree, thawed     • 2 oz. The Perfect Purée Lemon Zest, thawed     • 1 cup sugar     • 4 oz. honey     • 1 freshly squeezed lemon     • 1/2 tsp. fresh rosemary Method: 1. In saucepan,...