Greenhouse Tavern Recipes

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Animal Frites

2 Idaho potato

1 gal fry oil

 

2 qt beef stock

.5# butter

.5# flour

1tsp nutmeg

1 bay leaf

1 T peppercorn

1T caramelized onion

1c heavy cream

salt to taste

 

1 cup mozzarella curd

1 T whole grain mustard

2 eggs

2 oz diced bacon

Prep

  1. In a large stock pot, place fry oil over medium heat, or until oil reaches 275 degrees
  2. While oil is heating up, cut potato into 1 x 1 sticks. Rinse under cold water until water runs clear
  3. Place rinsed fries in 275 degree oil for 6 minutes. Remove with slotted spoon and place on cookie sheet lined with parchment. Season lightly with salt and pepper
  4. Heat oil to 350 degrees, while waiting to come up to temp melt butter in a medium sauce pan
  5. Add peppercorn, onion, and bay to butter.
  6. Sift in flour, using a whisk to prevent clumps.
  7. Let roux (flour/butter mixture) darken, until a nutty brown color. Make sure to constantly stir to prevent burning.
  8. Once roux is properly colored, grate in nutmeg and add stock. Make sure the stock is warm to prevent steam burns and clumps.
  9. Let gravy cook for about a half hour, or until raw flour taste is gone.
  10. Preheat broiler to 500 degrees & heat oil to 350 degrees
  11. Once oil reaches 350 degrees, add your blanched fries and cook until they are crispy and golden brown.
  12. While fries are cooking, get a nonstick pan hot, cook diced bacon for about 5-7 min.
  13. Remove bacon from pan once crispy, add two eggs to fat and fry (sunny side up is best!)
  14. Place golden crispy fries on cookie sheet, season and top with mozzarella curd.
  15. Place under broiler until cheese is bubbly and golden brown
  16. Move cheesy fries to a large plate, place eggs, bacon and whole grain mustard on top
  17. Smother with a heaping ladle full of gravy and dig in!

This recipe is the property of Chef Jonathon Sawyer

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Chicken wing confit

1 dozen chicken wings

½ c cure

2qts lard

 

2 lemons, split

4 clove garlic

1 tbs jalepeno, roasted and chopped

½ c scallions

TT salt

Cure

¼ c kosher

1/8 c brown sugar

1 tsp chili flake

Purchasing and Prep

  1. Mix the kosher salt, brown sugar and chili flake together.
  2. Rub on wings, let cure for at least 24 hours
  3. Once wings have cured, place wings in deep pan and cover in lard then place parchment overtop.
  4. Place in a 300 degree oven for at least 6 hours, or until meat begins to pull away from bone
  5. Pull wings from confit fat and let cool.
  6. Drop in a 400 degree fryer. Cook for 3-4 minutes, or until golden brown and crispy
  7. While wings are cooking, build your sauce. Crush garlic in bowl, add jalepeno, scallion and squeeze the juice of two lemons over it. Once wings are crispy, toss into sauce and taste for salt (don’t presalt sauce due to cure on wings.)
  8. Plate and enjoy!

This recipe is the property of Chef Jonathon Sawyer