Meter- Easy
Yield – 4 cob

​Ingredients

• 4 each Sweet Corn Cobs, shucked
• ½ cup Mayonnaise
• ¼ cup Sour Cream (or Mexican Crema)
• 1 cup Cotija Cheese (usually refrigerated in the ethnic aisle)
  • Split into separate ½ cup containers
• 1-2 oz BBQ Rib Rub – Here’s the Deal Spice Co.
• 2 each Fresh Garlic Clove, Grated
• 2-3 Limes, Micro Plain and Juiced (reserved)
• 3 Tablespoon Fresh Cilantro, stems removed, leaves rough chopped
• To taste – salt and pepper

​Recipe

1. Light charcoal in a chimney or fire up the grill at 350° F
2. In a Medium size bowl, Add ½ cup Mayonnaise, ¼ cup Sour Cream, ½ Cup Cotija Cheese, 1 oz BBQ Rib Rub, Grated Garlic, Lime Micro plain, Juice from 1-2 Limes, 1 Tablespoon Chopped Cilantro, Salt and Pepper to taste.
3. Mix well, taste, adjust seasonings if needed
4. Once Grill is hot, place the Shucked Corn Cobs on the grill, allow to lightly char. Rotate frequently until desired done-ness. 5-9 minutes
5. Once Cooked, place on a clean Plate- use the pastry Brush to apply the Mayonnaise/ Cheese mixture evenly to the cobs.
6. Place Back on Grill for 2-5 mins
7. Remove from grill, on a clean plate- use the pastry brush to apply the mayonnaise/ cheese mixture evenly onto the cobs.
8. Shake 1 Tablespoon of Here’s the Deal Spice Co. BBQ Rib Rub, on top
9. Followed by a sprinkle of Cotija cheese and Fresh Cilantro
10. Serve with a side of Cheese/ Mayonnaise Mixture 

Meter – Easy
Yield – 1 Pound
Time – 2 Hours 
​

​Ingredients

• 1 Pound Baby Red Potatoes, Cut in ¼’s
• 1 oz + 1 TBL 127 Blend- Here’s the Deal Spice Co.
• 2 each Garlic Clove, peeled, Smashed
• 1 each Rosemary Sprig
• 1-2 oz EVOO
• 4 oz Butter softened 

Recipe

1. Soften your Butter, on your countertop.
2. Cut your Potatoes in ¼’s, Place in cold water until all is cut.
3. Stir the potatoes a few times and pour out the water they were sitting in.
4. Re-Fill with new, Cold Water. Just enough to cover the amount of Potatoes
5. Add the 1 TBL 127 Blend- Here’s the Deal Spice Co. to the potato water
6. Smash the Garlic Cloves, put them in the water with the potatoes, Along with the Rosemary sprig (the whole thing)
7. Stir water, 127 Blend, garlic, potatoes to incorporate the flavor, use your tasting spoon to taste the water. Adjust the flavors as needed

• The Garlic clove and rosemary sprig will infuse a light but recognizable flavor to the potatoes as they cook. This is a method of adding levels of flavors to your product.
• Place Sauce pot over Medium heat, simmer and cook until the Potatoes are fork tender.  a. 30-50 Mins (depending how aggressively you choose to cook theses
•                       **Please do not over cook until mush. Mush potatoes are not part of Our Recipe

     8. Pre-heat oven to, 400° F with high fan (if possible)
     9. Strain through colander, try to remove as much water as possible without breaking the potato
   10. Place the simmered potatoes in a clean bowl, toss with the remaining (1oz) 127 Blend and softened butter. Toss              gently until evenly coated.
    11. Coat the Roasting Pan with the EVOO, spread around to cover the entire surface area.
    12. Pour the butter coated potatoes onto the oiled roasting pan.
    13. Uniformly place potatoes on a “Cut” side down and Evenly spaced out.

• This will allow the oil on the pan to heat evenly, the air to flow evenly around and will help the potatoes brown evenly and cook faster

    14. Place Roasting pan with potatoes on the Middle Rack
    15. Cook for 25 mins.
    16. Remove the pan from the oven, check the brownness on the cut side down. Flip each potato to the other “Cut”               side down, to brown that side.​

•  If not browned yet continue to cook for 10 mins.

    17. Place Potatoes back in the oven and continue to cook for an additional 20-30 Mins. Until all sides are nice evenly             Browned.
    18. Remove from oven, allow to cool slightly.
    19. Place Potatoes on your favorite serving tray and Enjoy!!
    20. The methods used to prepare and cook the potatoes, they will have a nice crispy brown outside with a fluffy                    pipping hot inside!

​Difficulty: Easy
Yield: 2 cups

​Ingredients

• 3 ¾ Tablespoon Balsamic Vinaigrette
• 2 ¼ Tablespoon White Vinegar
• 1 Tablespoon Dijon Mustard
• 1 each small Shallot
• 1 Tablespoon Fresh Basil (stems removed)
• 2 Tablespoon 127 Blend Here’s the Deal Spice Co.
• 2 Tablespoon Honey
• 1 1/3 Cups Extra Virgin Olive Oil

Recipe

1. Remove skin from the shallot, cut up into ¼ inch chunks.
2. Remove stems from basil, rough chop the leaves
3. Measure out your EVOO, Vinegar, Mustard and Seasonings
4. In your Blender, add everything except the EVOO.
   
5. Puree on Medium speed until everything is incorporated.
6. Place on low speed, Drizzle the EVOO in a slow steady stream into the blender vinegar mixture.
7. Once fully incorporated, turn off blender, taste, adjust seasonings if needed
8. Place into a sealable container, label it and date it

Should last in your refrigerator for 7-10 days
*The Mustard will help allow the Oil and the vinegar become emulsified.
 
Glossary
Emulsion: when two liquids that normally cannot be combined smoothly…. A classic example; Oil and Water.  Emulsifying is done slowly and sometimes Drop by Drop add ing one ingredient to another while at the same time mixing rapidly. When emulsified properly the mixture should be thick and satiny in texture.  (Examples of emulsions = Mayonnaise, Hollandaise) 

​Recipe 

1. In a Larger Bowl (at least 2 ½ cups Volume), place Sugar in bottom, add your Warm Water and Yeast, stir briefly with a fork to incorporate the ingredients. (do not over stir, you want to keep the water as warm as possible)
2. In another bowl (Or a Mixer Bowl), Place the All Purpose Flour, and Salt, mix with whisk. Add EVOO and 127 Blend. Mix with Whisk again. 
3. Once the Yeast Mixture has had time to dissolve and has created Bubbles on top (7-15 mins), Stir Briefly with fork and add it to the Flour Mixture.  Knead for 10 mins with the Dough hook or by hand. Low speed. Until the dough is sticky, smooth and elastic.
4. In a Clean Bowl, coat the bottom and sides of the bowl with EVOO.
5. Remove the dough from mixer bowl, (dust your hands with Flour before removing the dough) Place Dough in the oiled bowl, then flip once to coat the dough with the oil that is in the bowl.  (this will keep your dough from drying out and allow it to proof evenly)
6. Cover The bowl with the dough in it, with Plastic Wrap. Place in a warm area away from direct sunlight. (70°F to 83°) Allow to Proof until doubled in size. (1 – 1 ½ hours) I Write the Time on top of the plastic wrap, to help me know how long its been proofing.

While that is rising, clean up after yourself.

1. On a Sheet Tray or Cookie Sheet, Line with Parchment paper, Dust with Corn Meal.
2. Clean an area for your Rolling Station. Here you will need a bench knife (Plastic or Metal), Cup of All Purpose Flour, Rolling pin, Corn meal, EVOO in a small cup, Pastry Brush.
3. Once your dough has doubled in size, remove the plastic wrap, punch the dough down, knead for 1-2 mins.  Cut the Dough Ball in Quarters, Roll back into 4 Balls, Dust your Rolling station with APF (All Purpose Flour) Place dough balls on your Rolling station. Cover each Ball of dough with Plastic Wrap and allow to Rest for 15 Minutes.

**Option here- See Below
Pre- Heat your Oven to 400°F
Place your Pizza Stone in the oven on the middle rack. 

1. Once your dough has had time to rest, work with one ball at a time, on a highly floured surface.  Flatten the dough, use your hands and rolling pin.  Roll into a Circle, about ¼ inch thick. Try not to tear the dough. Should try to be 10-12 inch Circles or Shapes. 
2. Place the Desired shaped dough on the sheet tray with parchment and Corn Meal.  Use a Large Tined Fork to “Dock” the Dough. (this is to prevent bubbling)
3. Brush Dough with EVOO, dust with Cornmeal. 

Repeat with the rest of the Dough Remaining

1. Once Done with one Dough, slide it onto the Hot Pizza Stone, Set Timer for 5-7 Mins.
2. Use a Metal Offset Spatula or your hands to remove the Dough, place on a cutting board.

If Bubbling occurred, push down on the Bubbles with your fingers. 

1. This is where you can apply your sauce of choice, toppings and cheeses.
2. When I Assemble my Pizza's I work on an inverted cookie tray, this allows for a smooth transfer to the hot Pizza Stone. (see picture below)
3. Place Assembled Pizza back into the Oven on the Pizza Stone.  Cook until Pizza is at your desired done-ness. 

Remove, allow to cool (2 mins)
Cut into Desired shapes and Enjoy
** If you are not going to eat this right away, Pre-heat oven to 325°F.  Par Cook the Crusts until 75% cooked. Remove from oven, cool, wrap in plastic wrap each crust individually and Freeze

​Meter – Time consuming but Easy
Yield: 3 gallons
Time:

Mise en Place

• Knife
• Cutting board
• Large Stock Pot (4-5 Gallons)
• Medium Stock Pot (3-4 gallons)
• Flat Bottom Pan or Cast iron
• Tong
• Baking Sheet pan
• Colander
• Chinois (Fine mesh Strainer/ Cheese cloth)
• Rubber Spatula 

Recipe Continued
​

• 1 cup Mirin

1. Deglaze bone pan, after bones and fat have been added to Stock Pot​
   ​

• 1 gallon Beef Broth
  
• 3 gallons Water
  
• 3 each whole Clove
  
• 1 oz Coriander seed
  
• 4 each Star Anise
  
• 1 oz whole Fennel Seed

1. In Large Stock pot add in Beef Bones that were roasted in tomato paste, Seared Ginger Root and Seared Onions.
2. Deglaze Bone Pan with 1 cup Mirin, scrape bottom of pan to get all the roasted flavor left behind
3. Add in Beef Broth, Water, Clove, Coriander, Star Anise, Fennel Seed
4. Place on Stove top over Medium-High Heat.
5. Once up to a Boil, Lower to a simmer
6. Simmer for 4 hours. Stirring every hour or so.
7. Lower Pot to a slow Bubble (Roughly 180° F) (Bubble then 20 seconds later, Bubble)
8. Cook on Slow Bubble for 12 hours (we do It over night or longer if preferred)