Mediterranean Hand Pizzas
Mediterranean Hand Pizzas
- 6 mini naan breads
- ½ cup sun dried tomato pesto
- 3 oz. marinated artichokes, quartered
- 6 oz. soppressata, thinly sliced
- 3 oz. pitted and sliced Kalamata olives
- 2 oz. diced roma tomatoes
- 5 oz. fresh mozzarella
- Fresh basil chiffonade
- 1 oz. parmesan cheese
- 1 package Deli Ham
- ½ cup yellow mustard
- ½ cup whole grain mustard
- 8 King’s Hawaiian sweet rolls
- 1 package sliced Swiss cheese
- 1 jar spicy dill pickle chips
- 2 oz. unsalted butter
- 8 8-inch flour tortillas (spinach and sundried tomato)
- 1/2 lb Margherita Link Pepperoni, sliced thin
- 1/4 lb Sopressata, sliced thin
- 1/4 lb Ham, sliced thin
- 1 lb Swiss cheese, sliced thin
- 4 quart vegetable oil to fry
- 2 cups spicy marinara
- 2 oz. fresh cilantro, chopped
- 30 smoked chicken wings
- ½ cup hoisin sauce
- 3 oz. pineapple juice
- ½ cup soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons sriracha
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 3 thinly sliced scallions
- 1 carrot, shredded
- 1 teaspoon sesame seeds
Ham Gougères
- 6 tablespoons butter
- 8 fl. oz. water
- 4 oz. Ham
- ¾ teaspoon kosher salt
- 6 ¼ cup all-purpose flour
- 4 large eggs
- 6 oz. Gruyère cheese
- pinch nutmeg
- pinch smoked paprika
Whipped Goat Cheese
- 10 oz. goat cheese
- 2 fl. oz. heavy cream
- 2 cloves garlic, micro planed
- salt to taste
- 2 teaspoons chives, chopped
- 1 teaspoon parsley, chopped
- 1 teaspoon chervil, chopped
Heirloom Tomato and Arugula
- 2 large heirloom tomatoes, ¼ inch thick wedges
- salt to taste
- 1 teaspoon aged balsamic
- 1 cup arugula
Chorizo and Black Bean Taquitos
- 1 lb. ground chorizo
- ½ medium onion, diced
- 1 14 oz. can black beans
- 1 cup pepper jack cheese
- 15 6 inch corn tortillas
Avocado Chipotle Ranch
- 2 cups ranch dressing
- 1 avocado, pitted and halved
- 1 chipotle pepper
- 1 lime, juiced
- 1 bunch fresh cilantro
Pork Belly
- 2 ½ lbs. Pork Belly, sliced into bacon strips
- 1 cup orange juice
- 2 tablespoons brown sugar
- ½ cup chopped garlic
- 2 limes, juiced and zested
Caramel Glaze
- 2 cups brown sugar
- ⅓ cup fish sauce
- 2 cups orange juice
- ⅓ cup rice vinegar
- 3 tablespoons honey
- ½ cup minced garlic
- 2 shallots, minced
- 2 inch piece ginger, peeled and minced
Thai Style Slaw
- 2 limes, juiced
- 4 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 thinly sliced Thai bird chili, or ¼ of serrano chili thinly sliced
- 2 cups finely sliced purple cabbage
- 4 torn mint leaves
- 4 torn basil leaves
- 4 sprigs of torn cilantro
- ¼ cup toasted chopped peanuts
Garnish
- basil
- mint
- cilantro
- peanuts
- scallions
Dough
- 12 ¾ oz. plain flour, sifted
- pinch of salt
- 3 tablespoons extra virgin olive oil
- 2 tablespoons Cachaça or vodka
- 5 fl. oz. milk
Filling
- 2 fl. oz. olive oil
- 1 lb. Smoked Sausage, casing removed and crumbled
- 4 oz. red onion, ¼ inch dice
- 1 tablespoon garlic, chopped
- 1 red pepper, ¼ inch dice
- 1 poblano pepper, ¼ inch dice
- 1 teaspoon cumin seeds, toasted and crushed
- ¼ teaspoon chipotle chili powder
- 1 tablespoon smoked paprika
- 3 oz. butter
- 1 bunch scallions, sliced ⅛ inch thick
- 3 tablespoons chopped cilantro
- 2 oz. chopped green olives
- 4 oz. Gruyere cheese, grated
Chimichurri
- 1 bunch parsley, coarsely chopped
- ½ bunch cilantro, coarsely chopped
- 3 tablespoons red wine vinegar
- 2 tablespoons garlic cloves, chopped
- 2 tablespoons oregano, chopped
- 2 teaspoons crushed red pepper
- kosher salt to taste
- black pepper to taste
- 6 fl. oz. extra virgin olive oil
Chimichurri
- 6 garlic cloves, finely minced
- ½ cup flat leaf parsley
- ½ cup chopped cilantro
- 1 Fresno chili, chopped
- 2 shallots, peeled and minced
- ⅓ cup red wine vinegar
- ¾ cup olive oil
- 1 tablespoon granulated sugar
- salt and pepper to taste
Bacon and Plantain Pinchos
- 10 slices Bacon
- 3 ripe plantains, peeled sliced in ¾ inch slices
- 1 teaspoon dry oregano
- 1 fresh lime, squeezed
- 4 cloves garlic, chopped
- 4 tablespoons chimichurri
- ¼ cup vegetable oil
- 10 skewers
- salt and pepper to taste
Asian Glazed Ribs
- 5 lbs. 1-2 bone back rib pieces
- 8 oz. tamarind pulp
- 2 tablespoons hoisin sauce
- ½ cup sweet soy
- 1 tablespoon fish sauce
- 5 tablespoons honey
- ¼ cup palm sugar
- 2 tablespoons grated ginger
- 2 tablespoons garlic, minced
- 2 tablespoons lime juice
- 1 teaspoon chili flakes
- 1 tablespoon sesame seeds, toasted
- 4 green onion sprigs, sliced
Asian Slaw
- 1 green papaya, peeled and julienned
- 2 medium sized carrots, peeled and julienned
- 1 cup edamame, shelled
- 4 Thai chilies, chopped
- 4 Thai sweet basil sprigs, chopped
- 4 tablespoons cilantro, chopped
- ¼ cup peanuts, toasted and crushed
- 4 tablespoons rice wine vinegar
- 4 tablespoons sesame oil
- 4 green onions, sliced
salt and pepper to taste