Select Page
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...
Tamarind Shrimp

Tamarind Shrimp

by | May 9, 2015

    • 15 oz. The Perfect Purée Tamarind Puree, thawed     • 5 lb. 16/20 headless white Gulf shrimp, peeled and deveined     • 5 canned chipotle Peppers     • 2 onions, quartered and grilled     • 17 cloves roasted garlic     • 5 Roma tomatoes, grilled     • 5 tsp....
Strawberry Mignonette

Strawberry Mignonette

by | May 9, 2015

    • 1 tbsp. The Perfect Purée Strawberry Puree, thawed     • 1/2 cup red wine vinegar     • 1 shallot, finely diced     • 2 fresh strawberries, finely diced     • 1/2 tsp. coarse ground black pepper     • 12 oysters Method: 1. Combine all ingredients. Shuck oysters....