Dressing for Beet Salad

2 oz Forum cabernet vinegar
1 Tbsp Dijon mustard
2 tsp Italian Honey
2 tsp Maldon salt

- whisk to combine; this will dress 1 case of baby beets

Minty Cuke & Yogurt Mousse

1/2 cup water
1 1/2 cups pcked spearmint leaves
1 English cucumber, washed and diced
1 clove garlic
3 Tbsp Maldon salt
35.3 oz container of Fage yogurt
xanthan gum as needed

- thoroughly blend first 5 ingredients
- add yogurt and combine thoroughly; remove half this mixture
- at highest speed, add xanthan gum, bit by bit, to achieve desired consistency; remove
- repeat with remaining mixture

Pineapple-Bourbon BBQ Sauce

1 liter bourbon
2 qts cider vinegar
1 cup molasses
1 cup prepared coffee
7 cups brown sugar
15 oz organic ketchup
3/4 cup tomato paste
3/4 cup honey
3 Tbsp kosher salt

2 Tbsp Sriracha

2 pods star anise

1/2 tsp vanilla powder

minced pulp from 3 pineapples

- combine all ingredients in a large, nonreactive saucepan and bring to a boil, stirring often

- reduce heat and simmer one hour, stirring occasionally

- puree and strain through chinois

Prosciutto Base for Espuma: 2.12.10

1 lb prosciutto trimmings
1/4 lb diced bacon
1 bulb garlic
1 stalk celery
1 onion, sliced
1 bay leaf
water as needed
6 cups whole milk
4 Tbsp soy lecithin
salt and white pepper to taste

- add everything to saucepan except milk, lecithin, salt and pepper and render fat from prosciutto and bacon in water to cover as needed, replacing water when pan goes dry
- drain remaining fat and add milk; cook at the lowest heat possible for 45 minutes
- strain through filter cone, return to clean saucepan and whisk in soy lecithin while warm
- strain through chinois and chill

Vanilla Steeped Raisins

3 lbs golden raisins

1 vanilla bean, split and scraped

1/2  cup white wine

1/4 cup brandy

water to cover

- combine all in a heavy saucepan and simmer 5 minutes

- cool in liquid

Smoked Shrimp Chowder: 2.12.10

Mmmm, these guys can't get enough of this!

oil as needed
6 ea large spanish onions, large dice
6 ea chayote, medium dice
1 bunch celery, medium dice
2 cups sake
3 qts heavy cream
2 lbs smoked shrimp
leaves picked from 1 bunch thyme
4 cups diced potatoes
salt and white pepper to taste

- sweat onions in canola oil until soft
- add chayote and celery and continue to sweat 10 minutes
- add sake and reduce
- add cream, smoked shrimp and thyme and simmer 20 minutes
- add potatoes and continue to cook until potatoes are just cooked through
- season throughout process

Curry for Chevre Croquettes: 2.12.10

10 lbs peeled butternut squash, medium dice, roasted with oil, salt & pepper
3 large spanish onions, medium dice
1 1/2 cups toasted pinenuts
1 1/2 cups vanilla steeped raisins
1 cup brown sugar
3 Tbsp microplaned ginger
3 Tbsp madras curry powder
1 bunch cilantro, chopped
salt to taste
1/3 cup canola oil

- sweat the onions in canola oil until soft
- add nuts, raisins and curry powder and saute 2 minutes
- add remaining ingredients minus cilantro and cook 15 minutes
- remove from heat and stir in cilantro