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grill23recipes.blogspot.com

Real Deal Open-Source Recipes from Grill 23 and Beyond: Ceviche Liquid for After Curing

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Real Deal Open-Source Recipes from Grill 23 and Beyond. You'll have to scale them down yourselves). Friday, May 4, 2012. Ceviche Liquid for After Curing. 2 cups liquid from curing scallops. 1 cup olive oil. Whisk together and combine with 8lbs scallops and 1 recipe ceviche guts. Subscribe to: Post Comments (Atom). Also, if you have any comments or questions about anything, please don't hesitate to leave them here or email me. View my complete profile. Grill 23's Current Menu. Grill 23 and Bar.

grill23recipes.blogspot.com

Real Deal Open-Source Recipes from Grill 23 and Beyond: Rhubarb BBQ Sauce

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Real Deal Open-Source Recipes from Grill 23 and Beyond. You'll have to scale them down yourselves). Wednesday, May 2, 2012. 1 large onion, chopped. 12 cloves garlic, smashed. 2 ribs celery, chopped. 1 Tbsp microplaned ginger. 2 Tbsp pink peppercorns. 1 Tbsp dry mustard. 2 tsp smoked paprika. 1 kilo rhubarb puree. 12oz veal stock reduction. 2 cups cider vinegar. 1/3 cup aka miso. 1 Tbsp salsa Valentina. 1 Tbsp worcestershire sauce. 1 1/2 cups brown sugar. Add dried spices and saute 2 minutes.

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Real Deal Open-Source Recipes from Grill 23 and Beyond: Spice Mix for Tuna Crust

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Real Deal Open-Source Recipes from Grill 23 and Beyond. You'll have to scale them down yourselves). Friday, May 4, 2012. Spice Mix for Tuna Crust. 2 cups Japanese buckwheat. 2 cups cumin seed. 2 cups toasted sesame seeds. 1 cup coriander seed. 4 cups additional toasted sesame seeds. Grind first four ingredients together. Add remaining sesame seeds whole to mixture. Subscribe to: Post Comments (Atom). View my complete profile. Grill 23's Current Menu. Grill 23 and Bar. Good Food and Company.

grill23recipes.blogspot.com

Real Deal Open-Source Recipes from Grill 23 and Beyond: Honey/Horseradish/Dill Sauce for Beets

http://grill23recipes.blogspot.com/2012/05/honeyhorseradishdill-sauce-for-beets.html

Real Deal Open-Source Recipes from Grill 23 and Beyond. You'll have to scale them down yourselves). Friday, May 4, 2012. Honey/Horseradish/Dill Sauce for Beets. 2 packed cups dill. Process thoroughly in blender. Subscribe to: Post Comments (Atom). Also, if you have any comments or questions about anything, please don't hesitate to leave them here or email me. View my complete profile. Grill 23's Current Menu. Grill 23 and Bar. Good Food and Company. G23 Current Menu Abstract. Korin - Japanese Knives.

grill23recipes.blogspot.com

Real Deal Open-Source Recipes from Grill 23 and Beyond: Onion Rings

http://grill23recipes.blogspot.com/2012/05/onion-rings.html

Real Deal Open-Source Recipes from Grill 23 and Beyond. You'll have to scale them down yourselves). Wednesday, May 9, 2012. Thick onion slices submerged in buttermilk overnight. 5 tsp baking soda. 3/4 cup grain mustard. Whisk together the dry and wet ingredients separately. Whisk the wet into the dry until fully incorporated. Remove onions from buttermilk and add to batter. Remove excess batter and add onions to cooking oil. Turn occasionally until golden brown. June 12, 2012 at 11:14 PM. Grill 23 and Bar.

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Real Deal Open-Source Recipes from Grill 23 and Beyond: June 2011

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Real Deal Open-Source Recipes from Grill 23 and Beyond. You'll have to scale them down yourselves). Thursday, June 23, 2011. Shrimp Salad Taquito Sauce That We Might Use. 1 cup tomato juice. 1/2 cup lime juice. 1/2 cup lemon juice. 1/2 cup orange juice. 1/2 cup cider vinegar. 1 cup (packed) chopped cilantro. 1 bunch scallions, chopped. 1 jalapeno, chopped. Puree in blender; reserve 2 cups sour cream to whisk in later - otherwise it won't fit. 4 lbs boneless lamb shoulder, large dice. 1 bunch mint, minced.

grill23recipes.blogspot.com

Real Deal Open-Source Recipes from Grill 23 and Beyond: My Version of Toum

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Real Deal Open-Source Recipes from Grill 23 and Beyond. You'll have to scale them down yourselves). Friday, May 4, 2012. My Version of Toum. 2 cups puree of milk poached garlic (poach whole garlic cloves in milk for 2 hours over low heat). 1/3 cup fresh lemon juice. 1 ciabatta, about a pound, crusts removed and discarded. 2 cups cold water. 2 cups olive oil. Puree garlic, lemon juice, salt, bread and water together until smooth. With motor running, drizzle in olive oil until smooth and emulsified.

grill23recipes.blogspot.com

Real Deal Open-Source Recipes from Grill 23 and Beyond: May 2011

http://grill23recipes.blogspot.com/2011_05_01_archive.html

Real Deal Open-Source Recipes from Grill 23 and Beyond. You'll have to scale them down yourselves). Saturday, May 7, 2011. Red Sauce, Green Sauce. I wasn't paying attention when I made these the other day; I was pretty much just throwing stuff into a blender, but at least 55% sure these are the ingredients. For the quantity, who knows? Garlic roasted tomatoes (from focaccia). Spice mix (the weird one on the shelf over the prep table). Wednesday, May 4, 2011. 1 bunch cilantro, chopped. 4 cups olive oil.

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Real Deal Open-Source Recipes from Grill 23 and Beyond: December 2011

http://grill23recipes.blogspot.com/2011_12_01_archive.html

Real Deal Open-Source Recipes from Grill 23 and Beyond. You'll have to scale them down yourselves). Saturday, December 10, 2011. 1/2 lb sopressata, diced. 8 large garlic cloves, smashed. 1 medium onion, sliced. 1 qt India Pale Ale. 4 qts heavy cream. 3 qts chicken stock. 2 Tbsp Frank's Hot Sauce. 2 Tbsp dijon mustard. 2 Tbsp worcestershire sauce. 8 qts grated cheddar cheese. 14 oz gorgonzola, chopped. Sweat the first 5 ingredients over low heat until onions are translucent. Melt butter over medium heat.