Our Recipes

Togarashi – Rice Paper Spring Roll

Beurre Blanc (White Butter Sauce)

“The Ultimate” Organic Dipping Sauce

Wing Blend – Recipe

127 Blend® – Honey Vinaigrette

127 Blend® – Pizza Crust

BBQ Rib Rub – Elote

Togarashi – Salmon

Togarashi – Vietnamese Pho

Wing Blend – Spicy Peanut Sauce

Wing Blend – ​Pineapple Salsa

Organic Creamy Vinaigrette Salad Dressing

Wing Blend – Sweet Heat – Bacon

Bloody Mary Essential Rim Seasoning – Bloody Mary Mix

127 Blend® – Lemon Chicken Soup

127 Blend® – Roasted Potatoes

​BBQ Rib Rub – Ribs

Togarashi – Stir Fry

Glossary of Terms

​Measurements
  • Tsp: Teaspoon
  • TBL: Tablespoon
  • Lbs: Pounds
  • Oz: Ounce
  • g: Gram
  • TT: to Taste
Glossary
  • Au Sec: Almost Dry
  • ​Bench Scraper: A baker’s essential tool, it has a plastic handle with a square flat metal blade-like area that is used to scrape up excess flour. However, it can also be used to transport prepped items, such as Small diced Vegetables and Fruits from a cutting board. These also come in plastic without a handle and are more flexible for scraping bowls or cutting boards.
  • Blanched: to Cook in simmering water until Al Dente (Tender to the tooth) Cool and reserve.
  • ​Break: When an Emulsification between a Fat (Oil or Butter) separates from a liquid (Water, Wine or Vinegar)
  • Brunoise: 1/16” x 1/16” x 1/16” very small dice​
  • Chiffonade: A slicing and cutting technique that is applied to any Fresh flat leaf herb, such as Parsley, Basil, Mint, and Cilantro.  This is a delicate cut that are “like thin Threads” they are uniformed and elegant when added to a dish.  Best time to use the Chiffonade is when adding fresh herbs to a dish that is to be eaten within 5 hours. Pick your Leaves, stack them on top of each other, with a Sharp knife slice uniform thin strips starting at the Stem end moving across the leaves. Depending on your ability, start with 4-5 leaves at a time and move up from there. This cut is a presentation cut – take your time, make it uniform.
  • China Cap: Cone shaped stainless steel strainer, with larger holes than a chinois, the product that passes through will be much coarser than a chinois.
  • Chinois: Fine Mesh Sieve – usually cone shaped stainless steel strainer with very very fine mesh. Used mostly for soups, stocks, sauces to create a very fine, smooth and delicate consistency.
  • Deglaze: The Act of, adding liquid (Wine, water or Stock) to a previously seared in hot pan, the liquid added allows all of the caramelization from the previously seared items, “Bits stuck to the bottom” (“Fond”) to release from the pan.  At this point, a sauce is usually made​​
  • 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 adding 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)
  • Julienne: Cutting an Item into thin strips – Match Stick in size – ¼ “ wide x ¼” thick x 2 ½ “ Long
  • Mandoline Slicer: Hand operated appliance, which consists of a flat surface where extremely sharp adjustable blades are positioned to cut and slice Firm Fruits and Vegetables in a uniformed way. Always use the Finger Guard when using this appliance.  Be safe if you choose to use this.
  • Marinade: to infuse flavors into Protein of choice, 1-12 hours prior to cooking
  • Mire Poix: Food Items cut to preferred size and quantity, reserved in separation.
  • Mirin: Sweet cooking Rice Wine. Like Sake, however with a lower alcohol percentage and a higher sugar content
  • Sauté: Heat oil to Medium heat, adding Mire Poix, to release flavors and season the oil while slowly cooking the Items
  • Vegetable Devein: to Remove tough fibers from end of Sugar snap down the vein of the inside curve of vegetable. Simply, snap tip then pull downward towards inner curve to remove tough fibers.