This is one of most versatile Asian sauces we use here at Stella. It is great to add a citrus-soy sweet flavor to a number of ingredients.
A sweet summer emulsion that we used for a grilled quail and peach salad dish.
A refreshing and simple summer dish to be served at the height of melon season.
Basic mayonnaise recipe.
Tangy, spicy, smokey, and robust, this barbecue sauce is one of our favorites for smoked ribs.
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.
This aioli is rich and flavorful; the umami brought by the boquerones make it a great condiment for many applications.
Standard recipe for herb simple syrup that can be used for cocktails, desserts or flavor extractions for savory dishes. This recipe will work with fresh herbs, including mint, basil, oregano, parsley, thyme, etc.
This recipe is scaled to yield 10, 4" hamburger brioche buns scaled to 100 grams a piece. This is a good size bun when working with 4 ounce/113 gram hamburger patties formed to a 3.75"/9.5 cm diameter.
For detailed instructions, please review our original recipe here. You can also watch our video demonstration.
This recipe is scaled to yield 19, 3 inch / 7.6 centimeter hamburger brioche buns scaled to 55 grams a piece. This is a good size bun when working with 2 ounce / 56 gram hamburger patties formed to a 2.75" / 7 centimeter diameter.
To scale this recipe, simply change the yield number from 19 to however many slider buns you want, and hit "change."
This all purpose ginger brine is a great way to add flavor and tenderness to pork chops, chicken or other lean cuts of meat. All ounce measurements in this recipe are by weight and the yield is set at 32 cups (1 gallon) to make scaling easier.
With only five ingredients, this flourless cake is super easy to prepare and will make your toes curl with satisfaction as the decadent cake yields to your spoon and the chocolate slowly coats your tongue as it melts.
A flavorful brine that was originally developed for a Chinese inspired chicken dish. All ounce measurements are by weight.
Let's be honest; making a cinnamon-sugar mixture isn't exactly rocket science and hardly needs a recipe. However, the biggest mistake I see people make when mixing together a cinnamon sugar topping is not adding salt.
This is our "coffee and doughnuts" dessert that we serve at Stella. It's a simple pate a choux base that is fried to order, tossed in a cinnamon-sugar mix, and served with a buttered mocha emulsion. This recipe can also be used for churros by simply fitting your pastry bag with a star tip. See attached recipe for "buttered mocha emulsion."
A simple ceviche marinade that can be used for shellfish, especially shrimp or scallops.
This dessert sauce is a nothing more then a super rich mocha that's emulsified with butter for some extra flavor and sheen. It's served with our cinnamon sugar beignets to complete our "coffee & doughnuts" dessert.
This simple syrup was originally developed as a component in a pan sauce that I served with duck. See recipe notes for more information on the duck dish.
Great for french toast, pastries or as a dessert garnish.
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.
