Apple Filling & Crumble        2

Berry Compote        3

Cheesecake        4

Carrot Cake        5

Chipotle BBQ        6

Caesar Dressing        7

Cider Vinaigrette        8

Flank Marinade        9

Gastrique        10

Fry Spice Seasoning        11

Jerk Chicken Prep/Marinade        12

Meatballs        13

Miami Short Ribs Marinade        14

Za'atar Chicken Marinade        15

KFC Sauce        16

KFC Dredge        17

Hummus        18

Moms Dressing        19

Honey Lavender Glaze        20

Miso Maple Glaze        21

Steak Tartare Sauce        22

Wakami Dressing        23

Truffle Sauce        24

Spicy Rose Sauce        25

Rock Sauce        26

Red Pepper Jelly        27

Base Aioli        28

Mayo        29

Patatas Bravas Tomato Sauce Recipe        30

Parm Cream        31

Romesco        32

Whipped Ricotta        33

Pesto        34

Tomato Sauce (Nonna Spaghetti)        35

Tomato Sauce        36

Tomato Soup        37

Tahini Vinegrette        38

Tzatziki        39

Apple Filling & Crumble

Method

Berry Compote

Method

• Combine the berries, sugar, and lemon juice in a medium saucepan. If using frozen berries, there is no need to thaw them first.
• Place the saucepan over medium heat. The sugar will begin to dissolve as the berries release their juices.
• Bring the mixture to a gentle simmer, stirring occasionally.
• Reduce the heat to medium-low and continue to simmer for about 10 to 15 minutes.

Cheesecake

Method

• Whip the cream cheese until smooth.
• Add eggs three at a time, ensuring you scrape down the sides of the bowl in between each addition.
• Add "everything else" (sugar, corn starch, lemon zest, extra yolks, and sour cream) and mix until combined.
• Bake at 325°F.
• Follow the bake timing of 45 minutes, then 20 minutes, then a final 10 minutes (75 minutes total).
• Test for doneness: The cheesecake is ready when the top appears dull and it is still "jiggly but not too" (liquid).

Carrot Cake

Method

• Mixer: Mix sugar and oil.
• Combine all dry ingredients in a separate bowl.
• Add eggs.
• Add applesauce
• Add dry ingredients (adding half of the dry ingredients at a time).
• Add vanilla.
• Add carrots.
• Bake at 350° for 15 minutes, then turn (the pan) and check after the first half of baking time.
• Add 2-5 (minutes) if needed.
• The cake is done when there is "No Jiggle."

Chipotle BBQ

Method

1. Combine all ingredients in a pot.
2. Bring to a simmer and cook until the sauce thickens.
3. Blend the sauce until smooth.

Caesar Dressing

Method

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Cider Vinaigrette

Method

1. Combine all ingredients except oil.
2. Slowly add oil to emulsify.

Flank Marinade

Method

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Gastrique

Method

• Combine: Place the shallots, garlic, black pepper, thyme, sugar, and both vinegars into a medium-sized pot.
• Reduce: Bring the mixture to a simmer over medium heat.
• Finish: Continue to cook until the liquid reduces and reaches a thick, syrupy consistency.

Fry Spice Seasoning

Method/Instructions

• Combine Dry Ingredients: In a large bowl, mix together the 2 cups of Salt and 2/3 cups of Sugar.
• Add Spices: Add the 1 Tbsp Paprika, 1 Tbsp Garlic Powder, 1 Tbsp Onion Powder, 1 Tbsp Oregano, 1/2 Tbsp Thyme, and 1/4 Tbsp Cayenne Pepper.
• Mix Thoroughly: Whisk all the ingredients together vigorously until the spices are evenly distributed throughout the salt and sugar mixture.

Jerk Chicken Prep/Marinade

Method

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Meatballs

Method

• Combine all ingredients in a bowl (except the tomato sauce)
• Mix well
• Roll out meat balls in 2.5oz balls

Cooking

• Sear meatballs on all sides
• Add to hotel pan
• Fill tomato sauce till half submerged
• Cook for 20 min or until internal temperature is 160F

Miami Short Ribs Marinade

Method

• Puree everything in blender

Za'atar Chicken Marinade

Method

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KFC Sauce

Method

1. Put gochujang paste, honey, brown sugar, soy sauce, garlic minced, ginger minced, veg oil, sesame oil, and sweet soy into a pot and simmer until thickened.
2. Toss fried chicken into the sauce and garnish with the remaining ingredients (Green Onions, Sesame Seeds, Chili).

KFC Dredge

Method

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Hummus

Method

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Moms Dressing

Method

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Honey Lavender Glaze

Method

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Miso Maple Glaze

Method

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Steak Tartare Sauce

Method

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Wakami Dressing

Method

• Mix all ingredients in a bowl until combined

Truffle Sauce

Method

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Spicy Rose Sauce

Method

1. Drain 3/4 of the liquid from the can of tomatoes and crush the tomatoes by hand.
2. In a large pot, heat olive oil on medium-low until warm.
3. Add in minced garlic and stir with a wooden spoon for 1 minute.
4. Add in tomatoes, salt, and sugar. Bring to a simmer.
5. Once simmering, pour in heavy cream and Calabrian chilis, stir, and bring to a simmer again.
6. Turn heat down to low and let simmer uncovered for 15 min. Stirring occasionally.
7. Meanwhile, bring a pot of salted water to a boil and cook the pasta until al dente, then drain and reserve 1 cup of pasta water.
8. Add pasta to the sauce, along with onion soubise, 2 tbsp of butter, and 1/4 cup of pasta water to start.
9. Turn heat up to high and stir until the sauce comes together and binds to the pasta.

Rock Sauce

Method

• Whisk all ingredients together in a bowl.
• Yield = 2.5L

Red Pepper Jelly

Method

1. Rough chop the peppers.
2. Add in a pot with all the other ingredients and bring to a simmer and reduce by 2/3.
3. Blend in the blender.

Base Aioli

Method

• Combine Base: In a medium bowl, whisk together the Dijon Mustard, Salt, and Egg Yolks.
• Whip: Gradually whisk in the 1/4 cup of White Rice Wine Vinegar until the mixture is smooth and slightly lighter in color.
• Emulsify: Slowly and steadily begin to stream in the 1/2 cup of Canola Oil, whisking continuously and vigorously to emulsify the mixture. The goal is to create a thick, stable mayonnaise-like base.
• Thinning: Once the aioli base is thick, use 1/2 cup of water to thin the aioli to your desired consistency. Add it one tablespoon at a time while whisking.

Mayo

Method

Patatas Bravas Tomato Sauce Recipe

Method

• Add everything into a pot.
• Bring to a simmer and then puree with an immersion blender.
• Return to a simmer and reduce to desired thickness.

Parm Cream

Method

1. In a pot, melt butter and sauté onions and garlic until translucent.
2. Deglaze with white wine.
3. Add thyme, cream, and parmesan rinds (if using).
4. Steep 15 minutes.
5. Remove rinds, if using, and thyme.
6. Add grated parmesan.
7. Transfer to a blender and purée. Pass through a fine chinoise (sieve).

Romesco

Method

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Whipped Ricotta

Method/Instructions

• Place the 2 L of Ricotta into a food processor or use a hand mixer. Blend or whip the ricotta until it is light, fluffy, and smooth. You may need to scrape down the sides.
• Add the juice and zest from 1 Lemon, 1/4 cup of EVO, 1 Tbsp of Parsley, and 1 Tbsp of Oregano.
• Season generously with Salt and Pepper (S&P) to taste.

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Pesto

Method

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Tomato Sauce (Nonna Spaghetti)

Method/Instructions

• Prep: Finely chop the shallots and garlic. Roughly chop the parsley and basil.
• Sauté Aromatics: In a large pot or saucepan, heat some oil (like olive oil) over medium heat. Add the chopped shallots and sauté until they are soft and translucent. Add the minced garlic and cook for about 1 minute until fragrant.
• Add Canned Goods: Pour in the 1 can of tomatoes.
• Season and Spice: Stir in the Red Wine Vinegar, Oregano, Sugar, Salt, and Black Pepper.
• Simmer: Bring the sauce to a gentle simmer. Reduce the heat to low and let the sauce cook, stirring occasionally, for at least 30 minutes.
• Finish with Fresh Herbs: stir in the fresh Parsley and Basil. Taste and adjust the seasoning (salt, pepper, or a pinch more sugar if the tomatoes are too acidic) as needed.

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Tomato Sauce

Method

1. In a pot, heat olive oil and sweat onions until translucent.

2. Add garlic and continue to cook while stirring.

3. Add brown sugar and dissolve.

4. Deglaze with red wine vinegar.

5. Add tomatoes and simmer for 20 minutes.

6. Add herbs and check seasoning.

7. Purée with an immersion blender.

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Tomato Soup

Method

• Sauté Aromatics: Dice the onions and sauté them in olive oil until translucent.
• Add Garlic: Stir in the minced garlic and cook for 4–5 minutes, stirring frequently.
• Cook Paste: Add the tomato paste and "cook out" for 5 minutes until it begins to stick to the bottom of the pan.
• Boil Base: Add the hand-crushed tomatoes and water. Bring the mixture to a boil.
• Season: Add the red wine vinegar, chili, salt, pepper, and sugar.
• Finish with Cream: Cook for 5 minutes, then add the cream and bring the soup back to a boil.
• Blend: Use a hand blender to lightly "blitz" the soup. Aim to remove large chunks while keeping the texture slightly lumpy.
• Infuse Basil: Add the fresh basil and stir.
• Simmer: Allow the soup to simmer for 30 minutes.
• Final Touch: Re-season to taste before serving.

Tahini Vinegrette

Method/Instructions

• Combine Ingredients: In a mixing bowl, add 1 cup of Tahini, 1/2 cup of EVO, 1/2 cup of Red Wine Vinegar, 1 Tbsp of Honey, and 1 Tbsp of Salt.
• Whisk/Blend: Vigorously whisk or blend the ingredients together until they are fully combined.
• Adjust Consistency: If the vinaigrette is too thick, add a small amount of warm water, a tablespoon at a time, until the desired consistency is reached.
• Taste: Taste and adjust the seasoning if necessary (add more salt or honey for balance).

Tzatziki

Method

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