- English Muffins...
- Steakhouse Steakburger... Animal style.
- Crabcakes in Baltimore
- Ask Chef Jacob Brioche Hambuger buns
- italian meringue/ stability problem
- Triple cooked French Fries
- Gnoci or Noike Bread--resurecting the food of childhood
- In search for perfect flour: Physico-Chemical Analysis of Flour
- Southern Fried Chicken
A sweet summer emulsion that we used for a grilled quail and peach salad dish.
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 as a trio of dipping sauces served with grilled pork lettuce wraps. Its a fairly universal sauce that goes great with sturdy salads and roasted meats such as chicken and pork.
This kaffir lime aioli was originally developed as a dressing for our Thai inspired french fries served at Stella. I love kaffir lime because it just permeates with tropical fruit and citrus. This aioli will work great for just about anything you'd use a citrus aioli for, just taken to the next level.
A nice, spicy aioli that goes great with fish or tempura.
Aioli differs from mayonnaise by the addition of raw garlic, lemon juice and olive oil. However, aioli in recent years has become synonymous with a flavored mayonnaise. Here is a base recipe for aioli which can be used as is or doctored with your own choice of flavorings.
Basic mayonnaise recipe.
This is a simple, emulsified puree that goes great with vegetables, fish and mild meats such as chicken breast and pork tenderloin. This recipe was originally developed as a garnish for a sushi roll.
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.