Lemon Buttermilk Dressing
6 ea Egg yolks
4 ea Lemons, Juice and Zest
1 cup Buttermilk
3 Cups Canola oil
1/8 tsp Cayenne
1. Combine yolks and lemon juice in vita prep
2. Slowly combine oil blend into egg yolk and lemon base
3. Add buttermilk to thin out emulsification while adding oil
4. Add lemon zest once oil is all incorporated
5. Season with S&P
Jerk Honey
2qts Honey
4each Shallots
1bunch Scallions
5each Fresnos
3Tbsp Mango powder
4Tbsp Allspice ground
2Tbsp Jalepeno Powder
2Tbsp Chili Flake
1cup Mango Puree
½ cup Lime juice
10each Cloves of garlic
1Tbsp Kosher salt
1tbsp ginger
1. Saute the shallots, fresnos, garlic, and scallions in a pot
2. Add all the spices and cook for a few minutes until very perfumed
3. Add the mango puree and honey and cook for a few more minutes or until honey boils
4. Add the lime juice and blend in the vita mix.
Waffles
8cups A.P flour
5tbsp+1.5tsp Baking powder
2tsp Salt
1 cup Sugar
8each Eggs (separated)
2cups Canola oil
8cups Milk
1Tbsp Vanilla extract
2tsp Ground Cinnamon
1. Separate the eggs and set aside
2. Mix all the dry ingredients in a bowl
3. Mix the milk, oil, egg yolks, and vanilla in a separate bowl
4. Whip the egg white till firm peaks in the mixer
5. While egg whites are mixing, mix the wet ingredients into the dry
6. Gently fold egg whites into batter until just mixed
Chickpea Ragu
2 each Onions cut in 4 and sliced
8 each Garlic cloves cut thin
2 cans Chickpeas
1Qt Sliced piquillos
6 heads Escarole
3 bunch Parsely chopped fine
¼ cup Mint chopped
2 each Lemons zested
1. Cut the escarole in 4 and chop. Soak in water to remove any sand or dirt
2. Saute the onions and garlic in the large stock pot until soft
3. Add the escarole and wilt
4. Add the chickpeas and peppers and cook down for 10 minutes more
5. Add the herbs and remove from heat
6. Season wit salt and pepper and add the lemon zest
Joe's Midnight Run
6101 N 7th Street in Phoenix
480-459-4467
