Onion Rings

thick onion slices submerged in buttermilk overnight

15 cups flour
2 cups cornstarch
3 Tbsp salt
5 tsp baking soda
12 eggs
3/4 cup grain mustard
14 cups beer

- whisk together the dry and wet ingredients separately
- whisk the wet into the dry until fully incorporated
- remove onions from buttermilk and add to batter
- remove excess batter and add onions to cooking oil
- turn occasionally until golden brown

No-Star Chopped Salad

Salad Guts:
1 lb feta, crumbled
2 cups toasted pine nuts
12 oz ghost chile salami, quartered lengthwise and sliced thin
16 roma tomatoes, large dice
4 english cucumber, peeled, medium dice
4 cups chopped egg
16 french breakfast radishes, sliced
1 red onion, paper thin 1/2" slices
12 pepperoncini, sliced thin
16 leaves mint, chiffonade
4 sprigs oregano, minced

Dressing:
1 cup olive oil
1/4 cup red wine vinegar
4 tsp salt
1 tsp pepper

Assembly:
4 cups tiny croutons
dressed salad guts

- combine ingredients for salad guts
- whisk together dressing ingredients and add to salad guts. Toss well and often to distribute flavors
- to order, toss dressed salad guts with croutons - 1 cup guts to 1/2 cup croutons

Spring Allium Puree

1 lb ramp tops
3 bunches chives
1 bunch parsley
grapeseed oil as needed
salt as needed

- blanch/shock herbs and rough chop for easy blending
- puree with grapeseed oil to desired consistency
- add salt to taste

Ceviche Liquid for After Curing

2 cups liquid from curing scallops
1 cup olive oil
3/4 cup honey
1 Tbsp salt

- whisk together and combine with 8lbs scallops and 1 recipe ceviche guts

Ceviche Guts

2 cups tomato concasse
1 cucumber, peeled, small dice
2 bunches scallions, white and light green only, sliced thin
3 jalapenos, seeded and deribbed, minced
1/2 cup minced cilantro
4 tsp salt
1 cup olive oil
1/3 cup Salsa Valentina
juice of 1 orange
juice of 1 lemon

- combine all

My Version of Toum

2 cups puree of milk poached garlic (poach whole garlic cloves in milk for 2 hours over low heat)
1/3 cup fresh lemon juice
2 Tbsp salt
1 ciabatta, about a pound, crusts removed and discarded
2 cups cold water
2 cups olive oil

- puree garlic, lemon juice, salt, bread and water together until smooth
- with motor running, drizzle in olive oil until smooth and emulsified

Spice Mix for Tuna Crust

2 cups Japanese buckwheat
2 cups cumin seed
2 cups toasted sesame seeds
1 cup coriander seed
4 cups additional toasted sesame seeds

- grind first four ingredients together
- add remaining sesame seeds whole to mixture

Honey/Horseradish/Dill Sauce for Beets

3 cups honey
2 packed cups dill
2 cups mascarpone
1 cup horseradish
2 Tbsp salt

- process thoroughly in blender

Pepita Mint Pesto

4 cups toasted pepitas
4 bunches mint
3 bunches parsley
9 cups olive oil
1 Tbsp lemon oil
1/4 cup salt

- process thoroughly in blender in several batches

Rhubarb BBQ Sauce

1 large onion, chopped

12 cloves garlic, smashed

2 ribs celery, chopped

1 Tbsp microplaned ginger

1/4 lb butter

2 Tbsp pink peppercorns

2 Tbsp salt

1 Tbsp dry mustard

2 tsp smoked paprika

1/2 tsp cumin

1/2 tsp allspice

12oz tomato paste

1 cup molasses

1 kilo rhubarb puree

12oz veal stock reduction

2 cups cider vinegar

1/3 cup aka miso

1 Tbsp salsa Valentina

1 Tbsp worcestershire sauce

1 1/2 cups brown sugar

- sweat onion, garlic, celery and ginger in butter until soft

- add dried spices and saute 2 minutes

- add tomato paste and cook 5 minutes

- add remaining ingredients and simmer 30 minutes or until desired consistency