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 

Chermoula-like Sauce

As a child in Morocco, Tante Clarisse would apply chermoula to the chafing from my cloth diapers, or so I'm told. This is her recipe.

2 bn parsley
1 bn dill
1 bn cilantro
1/2 cup pitted lucques olives
1/2 cup chopped red onion
6 garlic cloves
1 tsp toasted cumin
2 cups olive oil
1 cup water
juice of 1 lemon
1 Tbsp Salsa Valentina
salt to taste

- puree in blender and season with salt to taste

Ploughman's Soup

1/4 lb butter
1/2 lb sopressata, diced
8 large garlic cloves, smashed
1 medium onion, sliced
1 bunch thyme
1 qt India Pale Ale
4 qts heavy cream
3 qts chicken stock
2 Tbsp Frank's Hot Sauce
2 Tbsp dijon mustard
2 Tbsp worcestershire sauce
roux (recipe follows)
8 qts grated cheddar cheese
14 oz gorgonzola, chopped

- sweat the first 5 ingredients over low heat until onions are translucent
- add beer and bring to simmer; simmer 10 minutes
- add cream, stockm hot sauce, mustard and worcestershire sauce; bring to simmer
- cook 15 minutes, then add roux; whisk until smooth
- add cheeses in 3 stages, allowing one batch to melt completely before adding another
- strain

Roux
1/2 lb butter
1 cup flour seasoned with 2 Tbsp salt, 2 Tbsp smoked paprika and 1 tsp white pepper

- melt butter over medium heat
- add seasoned flour and whisk until smooth
- lower heat and allow roux to cook 5-10 minutes, whisking often; use while hot

Beet Dressing

14 oz xv olive oil
4 oz pedro ximenez vinegar
4 oz soy sauce
2 oz honey
2 oz dijon mustard
1 oz organic mirin

- combine all in blender; transfer to squeeze bottles

Brine for Yorkshire Pork Racks

1 liter kahlua
1 qt water
4 cups salt
3 cups brown sugar
1 jar (2oz) instant espresso powder
5 bay leaves
3 1/2 gallons cold water

- bring first six ingredients to a boil and cook until all solids have dissolved
- add this mixture to remaining cold water and brine pork racks 18 hours

*** Perhaps you think this recipe has somehow changed and that when you made it before, it came out wrong, but you are clearly mistaken. Recipes don't just change magically. You're the problem.

Cassoulet Base

4 lbs yorkshire pork butt, cut into rough 1" cubes, seasoned with salt and pepper
3 lbs berkshire bacon, cut into 1/4" thick, 2" strips and roasted, fat reserved
4 oz reserved bacon fat
20 garlic cloves, smashed
6 large onions, large dice
3/4 cup tomato paste
2 cups white wine
8 qts chicken stock
4 qts soaked and drained jacob's cattle beans
1 sachet d'epices of 1 bunch parsley and 1 bunch thyme

- thoroughly brown the pork but in the bacon fat over high heat
- add bacon, onions and garlic and cook, stirring often, until the onions are translucent
- add tomato paste and cook 2 minutes, stirring often
- add wine and reduce until thickened
- add beans and toss thoroughly to coat
- add chicken stock and simmer several hours until beans are just becoming tender
- add sachet d'epices and simmer 1 more hour
- cool overnight

Toulouse Style Sausage for Cassoulet

5 lbs mangalitsa pork collar, cut into large cubes
1/2 lb berkshire bacon, cut into large cubes
panade (recipe follows)

- using 3/8" die, grind the (well chilled) pork and bacon; freeze 15 minutes
- fold in panade, mixing until separate proteins begin to bind
- rinse hog casings inside and out with water and form 3.5" links, laying the sausages in shallow water in a sheet pan as you work; chill well
- gently parcook the links in warm water

Panade

1 cup white wine
20 garlic cloves
1 cup panko
2 Tbsp salt
1 whole nutmeg, grated
1 tsp chile flakes
1/2 tsp black pepper

- puree in blender and chill

The Reduction of Ingredients for to Make Sauce for Scallops in an Autumnal Manner Utilizing Curry and Maple Flavors

grapeseed oil as needed
43 shallots, whole, peeled
salt as needed
1/4 cup curry powder
1/2 cup sherry
4 qts cream
2 qts chicken stock
1 cup maple syrup

- saute seasoned shallots in the grapeseed oil until soft and lightly browned. Please not to burn.
- add curry powder and toast in the oil/shallot mixture
- deglaze with sherry and cook until it becomes sludgy
- add remaining ingredients and reduce it until you should not reduce it any longer, then strain through chinois

The Sauce which You Intend to Concoct Prior to Tossing with the Lovely Shady Oaks Varietal Oyster Mushrooms before Roasting

2 cups grapeseed oil
1/4 cup organic mirin
1/4 cup white soy
1/4 cup sesame oil
1/4 cup shiro miso
1/4 cup noodletown sauce
1 Tbsp sambal

- mix thoroughly

Potato & Apple Gratin

This is a photo of a gratin from Fine Cooking. It'll have to do.

2 qts chicken stock
1 qt apple cider
1 qt heavy cream
8 lbs russet potatoes, peeled
5 lbs cox orange pippin apples, cored
4 lbs shredded cheddar
2 qts caramelized onions
1 bunch rosemary
1 bunch thyme
salt and pepper as needed
streusel topping as needed

- add liquids to a large mixing bowl
- slice potatoes and apples 1/8" thick and add to liquid
- add remaining ingredients except streusel and fold together thoroughly
- transfer to shallow hotel pans, cover with foil and bake at 325 until fully cooked - check after 90 minutes
- remove foil and loosely cover with parchment; stack pans inside large sheet pan.
- top with a third pan and weigh down with 3 x 3 liter tins of olive oil, or some such thingies. Allow to rest 30 minutes. (This will push out excess liquid and compress the gratins)
- when cool enough to handle transfer to individual ramekins and top with streusel; chill immediately

Cider Reduction for Poivre Sauce

1 gallon apple cider
1 1/2 cups brown sugar
10 allspice berries
3 cloves
2 cinnamon sticks

beef stock

- reduce by 80% - add stock and reduce as necessary.