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Recipes

Curry Sauce

Ingredients:

3 tbsp butter
4 cups sliced onion
4 cups sliced shallot
1 cup garlic and ginger paste (processed in blender with white vinegar)
1 cup tomato paste
6 ea star anise
3 ea cinnamon stick
3 ea whole cloves
5 ea bay leaves
3 ea Kaffir lime leaves
1 tbsp red curry paste
2 tbsp whole cumin
2 tbsp paprika
2 tbsp whole coriander
1 tbsp turmeric
1 tbsp Sriracha
1 gall chicken stock
2 qt heavy cream
1 1/2 cups Coco Lopez

Method:

1. Caramelize onion and shallot, add garlic and ginger and sweat.
2. Add tomato paste and whole spices.
3. Cook tomato paste until it becomes rusty, while the whole spices are toasting.
4. Add all other dry ingredients and immediately after add chicken stock.
5. Before the stock starts to reduce add cream and allow to cook.
6. Cook for about 30 minutes on medium high heat. Finish with Coco Lopez.


Curried Chicken Meatballs

Ingredients:  

10 lb boneless chicken thigh
as needed sesame oil
1 quart onion, minced, sautéed in sesame oil
1/2 cup minced garlic
1 cup curry powder
6 tbsp salt and pepper
1 cup ice water
1 cup mirin
1/2 cup fish sauce
3 tbsp Sambal
1 quart cooked Jasmine rice
2 cups chopped roasted peanuts
2 cups scallion, minced
1 cup cilantro, chopped

Method:

1. Sweat onions in sesame oil and cool
2. Combine garlic, curry and salt
3. Combine onions, salt, curry powder and garlic with chicken and place in cooler to marinade over night.
4. Grind through medium die, mix and pass throught dye one more time.
5. Process in a cold Robot Coupe in 3 stages with sambal, mirin and fish sauce mixture.
6. Puree until smooth
7. Fold in peanuts, cilantro, rice and scallions by hand.
8. Test for seasoning
9. Make into desired size ball and roast at 325 F with low fan and 50% humidity until proper internal temperature is reached.  


Truffle Salmon Spread

Ingredients:

1 lb smoked salmon, finely diced
1 lb fresh salmon
1 gallon court bouillon
1 quart crème fraiche
2 tbsp fresh lemon juice/zest
1/4 cup red onion, fine dice
1/8 cup capers
1/8 cup fresh dill, chopped finely
2 tbsp truffle oil to taste salt and white pepper

Method:

1. Poach salmon in court bouillon, cool and reserve. Add crème fraiche to a mixing bowl.
2. Combine all ingredients except for salmon. Gently pull poached salmon into small flakes.
3. Fold poached salmon and smoked salmon into crème fraiche mixture.  


Octopus Anticucho Marinated

Ingredients:

4 tsp ground cumin
1 cup red wine vinegar
1 tsp salt
5 garlic cloves
2 spoons chopped parsley
2 spoons chopped cilantro
1 ½ cup salad oil
5pc guajillo chiles

Method:

1. Remove seeds and stem from chiles
2. Soak chiles in hot water
3. Set all ingredients in blender
4. Remove chiles from water and add to the blender
5. Blend until smooth