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Aug

17

2015

0

Spicy Peanut Dipping Sauce

By jacob burton

This recipe was originally developed as a dipping sauce for our Thai Style French Fries served at Stella. This peanut sauce is a little thicker then normal and has a nice little kick to it. It will also go great with chicken, beef or pork, especially satay. Recipe yield is calculated in grams to make scaling easier. See notes section for portioning info.

Aug

17

2015

0

Sushi Crab

By jacob burton

This recipe is from my days as Executive Chef at an Asian-Fusion restaurant that also served sushi. It was a crab mix that went inside of a sushi roll that was topped with sliced hamachi and orange aioli. After leaving this restaurant, I was so burnt out on sushi that I swore I'd never make it again.

Aug

17

2015

0

Sushi Rice Seasoning Vinegar

By jacob burton

The seasoning for sushi rice is different for each sushi chef, and the ratio at which they season their rice is usually a closely guarded secret. Here's what worked for me when I was rolling sushi, and at the very least, it will give you a good starting point to develop your own ratios to fit your taste preferences.

Aug

17

2015

10

Shoyu Ponzu (Citrus-Soy Glaze)

By jacob burton

A citrus/soy glaze that can be used as is or doctored with extra flavors to create your own, unique sauce. We use this as a common prepared ingredient in the Stella kitchen, using it as is, to season tartares and pokes, or any other application in which a salty-sweet flavor profile is called for.

Aug

17

2015

0

Thai Basil Vinaigrette

By jacob burton

An aromatic and refreshing vinaigrette that works great on a hot summer day. The pungent punch of the Thai Basil paired with the sour of rice wine vinegar and sweetness of honey yields a full flavored salad dressing

Aug

17

2015

2

Tomato Vierge

By jacob burton

Tomato Vierge is a simple yet flavorful emulsion of tomatoes, aromatics and oil. It is most notably missing egg, which makes this preparation much lighter then it's sister sauce, aioli.

Aug

17

2015

12

Veal Stock - Basic Recipe

By jacob burton

There are two kinds of veal stock; brown and white. The only differentiating factor is whether or not the bones are roasted. The decision to roast the bones is dependent on the final application of the veal stock. If you are making a traditional Veal Veloute, a white veal stock is needed.

Aug

17

2015

8

Vegetable Stock - Basic Recipe

By jacob burton

Simple vegetable stock recipe.

Jan

24

2014

18

CT 21| How To Make Garlic Mashed Potatoes

By jacob burton

How to Make Mashed Potatoes - Video Recipe

Mashed potatoes are classic comfort food 101. To the untrained eye they can appear deceivingly simple, but the best mashed potatoes require proper technique, a decent fat to potato ratio, and being aware of common snares that trip up the uninitiated along the way. By the time you're done watching the above video and reading through this article, you'll be able to whip up a great batch of mashed potatoes every time, whether you're creating a simple Sunday Super, or bringing the thunder on Thanksgiving.

Aug

14

2013

2

CT 019| Herb Roasted Red Potatoes

By jacob burton

Perfect Herb Roasted Red Potatoes - Video Recipe

Oven roasted potatoes are one of my favorite, go-to side dishes when cooking at home. In this particular technique, we first blanch the potatoes using a cold water start (just like we would with any other root vegetable) and then roast in a hot oven until golden brown.

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