Sweet Pepper Chutney

12c Diced red, green, yellow sweet pepper
4c Diced green onion
1 Seeded and minced jalapeno
7c White Vinegar
2T Minced garlic
2T Lemon juice
3T Ginger
6c Sugar

Place all ingredients in sauce pot.
Reduce to sec.

Tarragon Reduction

3oz Dried Tarragon
4T Chopped Shallots
2T Cracked Black Pepper

Red wine vinegar ½ inch over all products in pan. Reduce to a paste texture.

Red Chili Aioli

2  Roasted Red Bell Peppers, peeled and seeded
1 clove of garlic
6 ea. egg yolks
1 ½ cups canola oil
Salt and pepper

Puree bell peppers with the garlic. 
In a separate container, whip egg yolks while slowly adding the canola oil to form an emulsion, a mayonnaise like consistency. 
Combine the pepper-garlic puree with the emulsion and season with salt and pepper.

Chimichurri

2 cups Parsley (fine chop)
½ cup Cilantro (fine chop)
3T chopped Garlic
3 Jalapenos seeded (fine chop)
2 T Capers
2 cups Olive Oil
¼ c Lemon juice

Combine all ingredients in a bowl and mix together.
Salt and Pepper to taste.

Rosemary Marsala Sauce

3 lbs Bacon, Chopped
6 ea. Yellow onions, rough chop
8 ea. Carrots, rough chop
1 Stalk Celery, rough chop
2 ea. 750ml bottles of Marsala
8 c Tomato Paste
1 lb Fresh Rosemary
2oz Dried Thyme
9oz Chicken Base
4 Gallons Water
4T Kosher Salt
4T Black Pepper
2 boxes Corn Starch (to make slurry) and 1 bottle of Marsala wine

Saute Bacon until it begins to brown, add vegetables and cook until onions are translucent.
Add remaining dry ingredients; deglaze pot with 1 bottle of Marsala wine.
Add 3 gallons of water and bring to a rapid boil, strain out solids, return to stove and bring back to a boil, thicken with cornstarch and 1 bottle of Marsala to make slurry.

Bleu Cheese Dressing

5lb crumbled bleu cheese
1  Gallons mayonnaise
1/2 Gallon sour cream
1 ½ Buttermilk
3T lemon juice
2 yellow onions (fine chopped)
1 ½ c minced garlic

Salt and fresh ground pepper to taste. Combine all ingredients and season to taste.

1 ½ gal. Prickly Pear Syrup
1 #10 can Ketchup
1 Gal. Soy Sauce
2T Tabasco Sauce
1T Chopped Garlic
4oz Sesame Oil
1lb Cornstarch

Combine all ingredients and bring to a boil.
Tighten with cornstarch slurry.

Combine all ingredients in a blender.
While mixing, slowly add canola oil
Salt and pepper to taste.

Tomato Basil Soup

12 ripe tomatoes, diced
2 ea. Celery Stick, chopped
2 ea. Carrots, peeled and chopped
3 ea. Onion, chopped
4 ea. Garlic cloves, minced
½ qt Heavy cream
1 c Basil, chopped
Salt and Pepper to taste

In a medium size sauce pot sauté celery, carrots and onions until they start to turn opaque in color, add the minced garlic and stir, don’t let it brown, add the diced tomato salt and pepper and let simmer for 10mins. Remove from heat and puree using a blender, add cream and chopped basil and return to stove to reheat. Adjust seasoning and serve with croutons and chopped parsley to garnish.

Chicken Marinate

½ Gal. Salad Oil
1 c Fresh Rosemary
4T Garlic
¼ c Soy Sauce
2T Coarse Black Pepper
1c Lemon juice
2t Cheyenne Pepper
2T Kosher salt
1 case Chicken Breasts.

Combine ingredients and mix with 1 case of thawed Chicken Breasts.

Raspberry Cabbage

Thin slice 1 head of red Cabbage
In a separate bowl combine ¼ cup honey, 1 c Raspberry vinegar, 2t cinnamon.
Mix until the honey is completely dissolved.
Pour mixture over the cabbage and mix well
Salt and pepper to taste and refrigerate.

Balsamic Reduction

1 Gal Balsamic Vinegar
1lb Brown Sugar

Reduce in sauce pan by ½

Basil Infused Olive Oil

1lb Fresh Basil Plushed from stems
1 Gal Olive Oil
Fresh Cracked Pepper
Juice of one Lemon

In a large pot of boiling water, only water, blanch basil leaves for 30-45 seconds, strain and rinse with cold water, squeeze out all water and place in blender with 1 qt of olive oil. Blend until basil and olive oil are unmulsified – about 2 mins. on high speed.
Finish with lemon juice and fresh cracked pepper.