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