Peach-Poppy Emulsion
A sweet summer emulsion that we used for a grilled quail and peach salad dish.
A sweet summer emulsion that we used for a grilled quail and peach salad dish.
Basic mayonnaise recipe.
Tangy, spicy, smokey, and robust, this barbecue sauce is one of our favorites for smoked ribs.
This aioli is rich and flavorful; the umami brought by the boquerones make it a great condiment for many applications.
This sauce was originally developed for a summer salmon dish that was paired with some slow roasted vegetables. Garlic-thyme emulsion goes well with fish, roasted vegetables and poultry such as chicken breast and squab.
A refreshing vinaigrette inspired by Japanese flavors, this cilantro vinaigrette goes great with any number of lettuce greens or vegetables.
A simple ceviche marinade that can be used for shellfish, especially shrimp or scallops.
When I originally posted this recipe on Free Culinary School, it was a throw away post. I never thought that simple, braised chicken thighs would ever garner so much attention. It turned out to be my most re-created recipe and most commented post.
This Black Berry Preserve recipe was originally developed as a garnish for a summer pork chop dish. It has a nice savory touch and isn't overly sweet. Use this black berry preserve for pork, duck, seared foie gras and game such as elk.
In a previous video, I demonstrated how to make bricohe doughnuts. In this video I'll show you how to whip up a quick maple glaze.