The personal website of Chef John Brand
Chile Pepita Crunch This condiment was inspired by a trip to the Yucatan. It is best served with chips and salsa, avocados, eggs every way, beans, seafood, on any green salad, yogurt, bananas with peanut butter, truly one for all items. Make it 'hippie' and add 1/4 cup toasted sunflower seeds. Pumpkin Seed Mix 2 …
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Savory Sonoran Wheat Berry Pancake This pancake was inspired by whole, indigenous grains that are sourced locally and treated with a savory approach. Sonoran Wheat is a heritage, single source organic wheat that is one of the oldest in North America. Pancake Batter 1 cup (135g) Sonoran flour, local milled and all purpose 2oz …
This recipe will yield 3 cups of Hollandaise sauce, one of the 5 mother sauces developed by the French chef Auguste Escoffier. He was the executive chef responsible for opening the Savoy Hotel in London with Cesar Ritz in 1889. Equipment: Sauce pan to hold 1-2 quarts of simmering water Large metal mixing bowl- …
Peanuts, Caramel Popcorn, Chile Garlic Sauce and Honey serves 3-4 guests as an appetizer Tools Required: Two sheets trays Tongs or spoon Oven, --Fryer, optional Mixing Bowl Ingredients 1 medium size head of cauliflower, picked into florets, not bigger than the tines of a fork 1# Brussel sprouts, stem trimmed off and cut in half, …
This is a lovely spring salad served slightly warm but not necessary. Best to be paired with a nice piece of roasted chicken or salmon. 1 bundle of asparagus, pencil thin, ends cut off 1 shallot, sliced thin 2 ounces fresh basil leaves 2 ounces fresh mint leaves 2 ounces arugula 4 ounces fresh ricotta …
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Toasted with Furikake Seasoning, Fresh Spinach and Soy Sauce Serves 4 guests Prep time: 30 minutes 1 whole head of cauliflower 20 grams or ¼ cup furikake seasoning 30 grams or 2 oz of avocado oil 20 grams or 3 T of soy sauce 1 avocado, sliced 4 sheets spring roll wrapper, rice …
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Chef John Brand 