Plumcot Sauce Explosion

Plumcot Sauce Explosion | This is our cross-pollinated sauce. Sounds super good right? Just kidding. But we’re actually not kidding. Technically a plumcot is a hybrid of a plum and an apricot, engineered to extract the best flavors from each fruit. So while you’re doing your routine plum sauce research (kidding again), you’ll see that many…

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Steamed Broccoli Crema

Steamed Broccoli Crema | Want to know the easiest way to eat your veggies? Stir in some sour cream. Yea yea, we know it kinda negates the purpose, but you’d be surprised what awesome concoctions you can whip up in the kitchen. We’ve experimented a lot. A LOT. And one of the best tasting veggie-sour…

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Acorn Puree

Acorn Puree | I have been to the grocery store many a time, as you might imagine. I have seen people pluck just about everything off the shelves, from onions to chicken to goldfish, but I have literally never seen anyone buy an Acorn Squash. NEVER. Except for me of course. People stare at me…

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Grilled Hearts of Palm Puree

Grilled Hearts of Palm Puree | We’re still celebrating our ingredient of the month – hearts of palm – so what did we do next? We played to our strengths and went the puree route. Back in our restaurant days we were in charge of this station, and we take pride in mastering the art of purees.…

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Khaleesi’s Hollandaise

Khaleesi’s Hollandaise | It’s about 3,000 degrees in Austin right now and I can hear my AC wheezing in pain. I feel bad for it. You’d think nothing could possibly grow in this ground-splitting heat, but believe it or not, if you go into my garden and push aside the scorched herb skeletons of parsley, chives and thyme, you’ll see that life still miraculously exists! What could it possibly be? Only a dragon could survive these conditions. A dragon cayenne pepper that is…

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Horseradish Ricotta Sauce

Horseradish Ricotta Sauce | If Cheeses had their own theme park, Ricotta would be the Tea Cup ride. By the entrance. Full of boring people who are scared of adventure. It’s always the same thing with Ricotta, round and round, used as a generic pasta filling and little else. But we knew deep down that Ricotta…

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Smoky Mojo

Smoky Mojo | Mojo. A sauce usually made with olive oil, garlic and orange juice. So what did we do? We used pineapple juice instead, cause we’re cool like that. Then we threw in a couple of our favorites, like dill and poblano, to turn mojo on its head and create something wildly unique and delicious.

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Jalapeno Buttermilk Ranch Dressing

Jalapeno Buttermilk Ranch Dressing | The secret to our buttermilk ranch dressing? Let the buttermilk curdle. Don’t worry about it going bad. You know why? It’s already bad! It’s been jacked up with bacteria (aka Lactobacillus) and been allowed to ferment at warmer temperatures to produce lactic acid. That’s why it tastes tangy. In fact, we…

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Golden Pear Taters

Golden Pear Taters | We did it again! Played matchmaker that is – Mr. Potato, meet Ms. Pear. Who would have thought. But guess what? As unlikely a duo as they might seem on the surface, they do in fact go great together. Mr. Potato was once a boring and plain starch, but now with…

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Forest Pesto

Forest Pesto | Those Italians were onto something when they whipped up their first pesto recipe. It was a good start, but we finished the race. The problem was every recipe was just a slight variation of another. Pesto needed an American makeover, and we were happy to do the demolition.

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