Balsamic Beet Salad with Marcona Almonds and Goat Cheese

INGREDIENTS
1 jar Preservation Balsamic Beet Slices
1/4 cup jarred beet brine liquid
1/4 cup good olive oil
1 tsp dijon mustard
kosher salt & freshly ground black pepper
4 oz baby arugula
1/3 cup roasted, salted marcona almonds
4 ounces soft crumbled goat cheese

BALSAMIC BEET SALAD WITH MARCONA ALMONDS AND GOAT CHEESE

“This recipe is perfect for those looking to enjoy a lighter side packed with nutrients, but still enjoy incredible flavors and textures.”

DIRECTIONS: 
Shake together the beet brine, olive oil, mustard, 1 teaspoon of salt, and 1/2 teaspoon pepper and set aside.

Toast almonds in a dry, heavy skillet over medium heat for 1 to 2 minutes or until they're golden brown and they give off a rich, toasty fragrance.

Place the arugula in a separate bowl and toss it with enough vinaigrette mixture to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve at room temperature.

Balsamic Beet Relish Canapés

INGREDIENTS
Pickled Mustard Seeds:
1/2 cup mustard seeds
1 cup white distilled vinegar
1/3 cup warm water
1/4 cup sugar
1 Tbsp salt

Beet Relish:
2 cups Preservation Balsamic Beets Slices diced into small cubes (approx. 1/8th inch)
1.5 cups jarred beet brine liquid
1/4 cup pickled mustard seeds (see above)
1/4 cup sugar
1 tsp salt

Canapé Base:
Loaf of fresh bread of choice (A French-style Baguette works well) sliced into bite-sized pieces
11 oz chèvre (goat cheese) of choice
3 Tbsp whipped cream cheese
1 tsp fresh thyme leaves
 

DIRECTIONS: 
Pickled Mustard Seeds:
In glass jar combine vinegar, water, sugar, and salt, and set aside. In a pot fill with water and bring to boil. Once boiling add mustard seeds and stir once or twice and then pour through a strainer. Do this 2 or three more times. This helps pull some of the unwanted starches out of the mustard seeds. At this point the seeds should have a caviar-like consistency. After the final drain add seeds to pickling solution in glass jar. After 48 hours seeds will be ready to use.

Pickled Beet Relish:
Add all ingredients except mustard seeds into pot and turn to medium high heat. Let cook for about an hour until relish reaches a syrupy consistency. Best way to test this is to stick a spoon in and see if liquid coats the back of a spoon. Once this consistency is achieved, add pickled mustard seeds and cook for 15 more minutes. Let cool.

Canapé Assembly:
Combine the chèvre, cream cheese, and thyme leaves in a food processor. Whip for 60-90 seconds until smooth. Spread whipped thyme chèvre onto each small slice of bread, and top with spoonful of cooled relish. Serve immediately.

Cayenne Carrot Cupcakes

INGREDIENTS
Cake:
1 cup brown sugar
3/4 cup vegetable oil
1/2 cup sour cream
3 eggs
3 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cayenne
1/2 teaspoon salt
1 jar of Preservation and co. Cayenne Carrot Sticks

Frosting:
8 ounces cream cheese
1/2 cup unsalted butter
2 cups confectioners sugar
2 tablespoon heavy cream
2 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cayenne
 

DIRECTIONS: 
Preheat oven to 350° F. Line two 12-cup muffin pans with cupcake liners. Set aside. 

In a stand mixer (or large bowl with hand mixer), combine brown sugar and oil on medium speed. Beat in sour cream until fully combined. Add room temperature eggs one at time, beating well after each. Mix in vanilla and set aside. In a separate bowl, sift flour, baking soda, cinnamon, nutmeg, cayenne, and salt together. Slowly add to wet mixture, about 1/3 at a time. Open jar of Preservation and co. Cayenne Carrot Sticks and remove trying to avoid the garnishments as much as possible. Chop finely using a food processor, slowly fold into mixture.

Spoon the batter into the liners filling about 2/3 full. Bake for 12-14 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

In a stand mixer (or large bowl with hand mixer), beat cream cheese and butter together on medium speed until smooth, approximately 2 minutes. Add the confectioners sugar and heavy cream, beat for 2 minutes. Add vanilla, beat on high for 2 minutes. If frosting is too thick, add additional heavy cream until desired thickness is reached.

Remove cooled cupcakes from liners and place half of them in 8oz mason jars. Pipe or spoon a layer of frosting, then place the remaining cupcakes on top. Pipe or spoon frosting on top and sprinkle cayenne for decoration if desired.    

Hefeweizen Bread and Butter Cubano Sandwich

INGREDIENTS: YIELD 4 SANDWICHES

16 oz Roasted Pork butt/shoulder

Diced Mire Poix (onions, carrots, celery)

Bouquet Garni (parsley, cilantro, oregano) tied with butcher twine

1 c. B. sugar

Evoo/Canola Oil

Beer (preferably a delicious Hefe)/H20

8 oz Smoked cured natural ham

8 Deli slices young Asiago or your favorite melty cheese

Dijon Mustard

4 pc. Focaccia Bread

8 oz Blistered Shishito Peppers

1 shaved Red Onions

Butter

Preservation Aioli - recipe in salts/sauce section

TOOLS:

Cast-iron pan/griddle

Roasting pan/dutch oven

Bread Knife/Chef Knife

High-temp Silicon spat

Aluminum Wrapped Brick/Steak Press/Heavy Flat Bottomed rock(i.e. flagstone)

Tongs

Fire

HEFEWEIZEN BREAD & BUTTER CUBANO SANDWICH

“This recipe was created by FJ Villalobos of 58 degrees in Sacramento, CA with Matt Brown of Forester Foods in Sacramento, CA”

DIRECTIONS:

1.       Roast your pork: Rub your meat with oil, salt, and pepper and let marinate for at least 30 minutes or overnight in fridge. Preheat oven 350 F. Preheat roasting pan/dutchie on medium-high with a tablespoon of oil to coat the bottom of pan.  Sear pork on all sides for one minute or golden brown, caramelized, and visually stunning. Remove pork from pan and set aside.  In pan add mire poix and bouqet garni.  Saute until gold and delicious, deglaze with beer. Be sure to scrape the brown goodness (also known as fond) from the bottom of the pan. Don’t waste the flavor. Place pork back into roaster, and almost completely cover with water.  Pinch of S & P and Brown Sugar. Cover.  Bring to aboil, then place in a 350 degree oven for a minimum of 2 hours or until tender.  Once pork is tender, allow to cool to room temp in liquid, to ensure moist, succulent meat.  Be sure to taste the meat and make sure further seasoning is not necessary. Be sure to save/freeze stock for the Preservation X-mas recipe.

2.       Blistered Shishitos: Heat cast iron on high. Toss peppers with salt and oil. Place ain skillet and turn continuously until charred.  Remove and allow to cool.  Remove any excess carbon from peppers.  Once cool, chop finely, and reserve for sandwich construction. 

3.       Sandwich Construction: 

·         Heat skillet on medium

·         Slice focaccia on its equator and spread Preservation aioli on both sides.

·         Layer in this order from bottom to top or you will be deported: Mustard, roast pork, ham, cheese, PHBB Pickles, red onions, peppers, and the lid

2.       Fire: Spread a gracious amount of room temperature butter on both sides of your sammie.  Make sure your skillet at the proper temperature as to not burn your butter.   Place top side down first, and set heavy object on top to weigh it down. Once gold and toasty, flip and repeat.

3.       Consumption: This sandwich will be ooey, gooey, and violently hot. Allow to set and cool before destroying.

4.       You’re Welcome

THIS RECIPE USES:

Big John's Habanero Pickle Dip

INGREDIENTS:

1 (8 oz) package cream cheese, softened

1/3 cup red onion, diced

2 teaspoons garlic, finely minced

1 teaspoon Old Bay seasoning

2 cups Preservation & co. Big John’s Habanero Chips, diced

1/4 cup brine from Preservation & co. Big John’s Habanero Chips

BIG JOHN's HABANERO PICKLE DIP

“This dip is a favorite for the big game, for chips or veggies!”

DIRECTIONS:

1. In a large bowl add cream cheese, red onion, garlic, Old Bay seasoning, and Habanero pickle brine.

2. Add finely chopped Big John’s Habanero Chips to mixture.

3. If dip is too thick, slowly add additional Habanero brine until desired consistency is reached.

Refrigerate two hours before serving.

THIS RECIPE USES...