Asian Short Ribs

Preparations

  1. Season short ribs with salt and pepper. In a large pan, heat clarified butter until very hot. Add one-third of the short ribs and brown evenly on all sides. Remove from pan and set aside. Repeat until all short ribs are browned.
  2. Keep about ¼ cup of the fat in the pan; discard the rest. Add onions and carrots. Heat until well browned. Add mashed black garlic and stir briefly. Deglaze with stout and Sauce Craft Teriyaki Sauce. Add short ribs back into pan and bring liquid to a simmer. Remove pan from heat and cover.
  3. Place pan in a 275ºF oven and braise for 4 hours or until meat is fork-tender. Check periodically. When meat is tender, gently remove from pan and keep warm. Reduce liquid by half and skim oil from surface.
  4. Divide short ribs evenly among 5 plates. Top with braising liquid. Garnish with fried Thai chiles, fried ginger and parsley leaves. Serve with baby carrots.

Kung Pao Meatballs

Preparations

  1. In a mixing bowl, beat egg slightly. Add ginger, garlic, green onion, alt and breadcrumbs. Mix well. Add ground beef and pork to mixing bowl and mix until ingredients are well combined.
  2. Using a #30 scoop, portion into 1-oz. meatballs. (The recipe yields about 15 meatballs.)
  3. Add meatballs to a hot pan and brown on all sides. While the meatballs brown, make the kung pao sauce: Combine Sauce Craft Teriyaki Sauce with the hoisin and chili garlic sauces. Mix well.
  4. Add kung pao sauce to the pan and simmer until meatballs are cooked to an internal temperature of 165º F.
  5. Add 5 meatballs to each plate. Spoon extra kung pao sauce on top. Garnish with peanuts and garlic.

Corn Elote

Preparations

  1. Preheat grill.
  2. Peel husks off corn but keep intact if desired for presentation. Brush with oil and grill on all sides to desired doneness.
  3. Season with salt. Drizzle corn with Sauce Craft Cayenne Pepper Sauce. Garnish with cheese and a few leaves of cilantro. Serve with lime.

Avocado Toast And Smoky Spicy Bbq Sauce

Preparations

  1. Prepare sauce by combining Smokehouse 220 Sweet & Smoky Barbecue Sauce, Sauce Craft Cayenne Pepper Sauce and crushed red pepper.
  2. In a bowl, prepare avocado by combining with lime juice, salt and black pepper, and smash together. Reserve.
  3. Toast bread slices. Fry each egg sunny-side up.
  4. Divide smashed avocado between the bread slices. Top with sprouts. Top with fried eggs. Drizzle sauce on top of the eggs. Finish with cracked black pepper and coarse salt such as fleur de sel if desired.

Crispy Chicken Garlic Parmesan Sandwich

Preparations

  1. Preheat fryer to 325ºF.
  2. Combine egg and water for egg wash.
  3. Season chicken with salt. Coat with flour, dust off excess. Dip into egg and drain off excess. Coat chicken evenly with breadcrumbs. Fry chicken until golden brown and it reaches an internal temperature of 165ºF. Transfer fried.
  4. Open ciabatta bread. Warm Phase Liquid Butter Alternative in a sauté pan or on a flattop, and brown ciabatta. Remove and reserve.
  5. Assemble sandwich from bottom to top: Sliced tomatoes, chicken, Parmesan and arugula. Drizzle Sauce Craft Garlic Parmesan Sauce on top. Cover with top of ciabatta.

Portobello Bacon Burger

Preparations

  1. Grill mushroom cap under a broiler until tender and cooked through.
  2. Place Phase Liquid Butter Alternative on a flat-top grill and toast brioche until golden brown.
  3. Spread ½ fl. oz. Sauce Craft Garlic Parmesan Sauce on the bottom bun, followed by mushroom, tomato, bacon and arugula. Finish by topping with ½ fl. oz. sauce. Add top bun.

Serving suggestion: Serve with chips and a ramekin of additional Sauce Craft Garlic Parmesan Sauce.

Jumbo Buffalo Shrimp Pizza

Preparations

  1. Preheat oven to 550–600°F.
  2. Fry shrimp and reserve.
  3. Lay out a 10-inch round of pizza dough. Assemble pizza starting with blue cheese dressing. Add bacon. Bake in oven until pizza is 75% cooked.
  4. Top with reserved shrimp and finish baking. Total time is approximately 10–12 minutes.
  5. Remove pizza from oven. Drizzle pizza with Sauce Craft Buffalo Sauce. Garnish with crumbled blue cheese and parsley, and serve.

Roasted Cauliflower Tacos

Preparations

  1. On a flat-top grill, heat cauliflower and tortillas until warm. Toss cauliflower with Sauce Craft Buffalo Sauce.
  2. To assemble tacos, lay tortillas on a serving plate. Layer with tomatoes, onions, lettuce and cauliflower.
  3. Serve with lime wedges.

Banh Mi’t Balls

Preparations

  1. In a bowl, combine carrot and vinegar, and let sit for one hour.
  2. In a mixing bowl, beat egg. Add pork, breadcrumbs, lemongrass, ginger puree and chili paste. Mix until ingredients are well combined.
  3. Using a #30 scoop, portion meat mixture into 1-oz. balls.
  4. Heat a large pan with a little oil and fry meatballs, browning on all sides. Transfer meatballs to a drain pan and let cool for about 5 minutes.
  5. In a large sauce pot, add Sauce Craft Honey Sriracha Sauce and meatballs, and bring to a simmer. Close lid. Cook until meatballs are done, roan internal temperature of 165ºF.
  6. Split hero rolls. Spread cilantro-sesame pesto on the bottom of each roll. Add about 5 meatballs to each. Spoon more sauce on top of meatballs if desired. Garnish with pickled carrots, jalapeños and cilantro sprigs. Serve with lime wedges.

Salmon Tartare

Preparations

  1. In a chilled mixing bowl, combine salmon, chiles, red onion, capers, salt, Sauce Craft Honey Sriracha Sauce, rice wine vinegar and roasted sesame oil. Keep cold.
  2. Divide tartare mixture between two chilled ramekins. Garnish with shichimi tōgarashi and scallions. Serve with fried wonton chips.