Sweet & Spicy Ketchup

Sweet & Spicy Ketchup | Make this. Please just make this. We call it a “ketchup,” but you could argue it’s a BBQ sauce. Or call it liquid gold. Cause that’s exactly what it is. You can put it on literally anything. Hell, I’d drink this straight out of bruin’s bowl. And trust us, when it…

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Aloha Mint Chutney

Aloha Mint Chutney | Hawaii cracks me up. It’s like America’s outpost for exotic fruit, board shorts and the filming of Jurassic Park. But it really does produce some awesome pineapple that we love to work with – and boy do we put it to work here. This is a condiment, combined with threaded cucumber,…

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Soft Carrot Aioli

Soft Carrot Aioli | When I’m checking out at the grocery store,  I always laugh at how Carrots somehow end up in my basket. It’s like they stalk me, grow legs and follow me around. I think it’s because they know deep down how much I really do love them. Since they are subtly sweet, they are the perfect base of flavor for many savory dishes. We use them everywhere – braises, stews, sauces, soups, purees – and yes, in aiolis too!

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Brown Butter Breadcrumbs

Brown Butter Breadcrumbs | In the restaurant, we used to make a lot of breadcrumbs. It’s one of those things you’d think would be simple, but it takes a bit of time to get it just right, and ultimately the trick lies with two things – brown butter and your freezer. I know right? The crazy world of crumbs. 

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Cilantro Barracks Butter

Cilantro Barracks Butter | Cilantro is like Simon Cowell. You hate him at first, then he slowly grows on you, you find yourself rooting for him, and before you know it, you consider him a friend. Well, a celebrity friend…which, yes, means we’re not really friends and instead I’m sitting here comparing my imaginary friend…

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Hot Rosemary Ghee

Hot Rosemary Ghee | Ghee is the Gandhi of clarified butter. Hailing from Southeast Asia, mainly India, this creamy gold is made just like normal clarified butter – in that the butter fat is separated from the milk solids – but it has more flavor. Why? Caramelization. When you make ghee, you let the fat cook with the milk solids until the sugars caramelize and create their trademark nutty fragrance and brown color. It’s a venerable ingredient you’re going to want to add to your arsenal. 

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Boiled Palapa Mayo

Boiled Palapa Mayo | One March day, on the shores of Puerto Vallarta, I watched two local women begin cooking under a palapa – one of those open huts with a roof made of thatched palm leaves. I had no idea why they were there or who they were cooking for. It was so hot. What was I seeing? Some culinary mirage? Fueled by a few tequilas, my curiosity got the best of me and I meandered on over. What I found was so simple, but something that eventually would become so profound in my kitchen.

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Raspberry Red Pepper Jelly

Raspberry Red Pepper Jelly | When I was a kid I went through a phase where I only ate red food. True story. I was the rojo nino. Red skittles, apples, steak.  A miniature carnivore. But that food list included other red things too, like bbq sauce and sweet jelly concoctions like this one. I loved them so much they’re still a favorite of mine today, and we include them in a lot of our savory dishes.

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Horseradish Snowballs

Horseradish Snowballs | Since I’m old now, it’s no longer socially acceptable for me to go around throwing snowballs at people. So I had to find another way to get my snowball fix. While not as cool, these horseradish snowballs help me get through the day…and they definitely taste better than dirty North Andover snow.…

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Pineapple Crema

Pineapple Crema | Bruin freakin’ loves pineapple. I mean, loves it loves it. I love tacos, so I figured I’d selfishly save some pineapple for me for once, toss it in a creamy taco condiment and pat myself on the back. It turns out pineapple is pretty darn good to humans too. Pineapple Crema  …

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