Select Page
Spinach Salad with Coconut Mango Vinaigrette

Spinach Salad with Coconut Mango Vinaigrette

by | May 13, 2015

Ingredients for Spinach Salad with Coconut Mango Vinaigrette:     • ½ cup The Perfect Purée Coconut Puree, thawed     • ½ cup The Perfect Purée Mango Puree, thawed     • 1 ½ tbsp. The Perfect Purée Key Lime Concentrate, thawed     • 1 cup canola oil     • 1/3 cup...
Spicy Cranberry Ketchup Glazed Pork Rack

Spicy Cranberry Ketchup Glazed Pork Rack

by | 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...
Roasted Shallot-Green Apple Compound Butter

Roasted Shallot-Green Apple Compound Butter

by | 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...
Raspberry Compote with Cherry and Pomegranate

Raspberry Compote with Cherry and Pomegranate

by | 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...
Prickly Pear Vinaigrette

Prickly Pear Vinaigrette

by | 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...