Posts by Sean Paxton

Pizza Crust – Red

Red Pizza Crust, creates a visual and a unique flavor from beets.   Specs: Hydration: 68.75% Red Pizza Crust Votes:...

Pizza Crust – Carrot Turmeric Coriander

Pizza Crust – Carrot Turmeric Coriander

2K Island Dressing

2K Island Dressing

Thousand Island dressing and Russian dressing are very similar.  They are a combination of mayonnaise and ketchup.  My version adds...

Thai Green Curry Paste – Restaurant Scale

September 23, 2017 Sean Paxton
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How to Make Thai Green Curry Paste: In Thai food, a paste is usually made with different spices, herbs, chilies...

Thai Green Curry Aioli – Restaurant Scale

September 23, 2017 Sean Paxton
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This aioli uses the same base or mother sauce, my White Miso Malt Vinegar Mayonnaise, with the addition of Thai Green Curry...

Thai Green Curry Paste

How to Make Thai Green Curry Paste: In Thai food, a paste is usually made with different spices, herbs, chilies...

Humboldt Hot Sauce Collaboration #1

Anderson Valley Brewing Co Home Brew Chef Humboldt Hot Sauce   Yield: 1 gallon | 768 teaspoons Food Cost: $34...

Pastrami Stout Beer Brine for Beef Tongue

Pastrami Stout Beer Brine for Beef Tongue

Concept: The idea behind this recipe is to create a tasty smoked pastrami, but without the use of a smoker...

Pizza Crust – Pumpernickel Rye

Pizza Crust – Pumpernickel Rye

The concept for this dough was to re-create a pumpernickel rye bread into a pizza crust.  With different hydration and...

Pizza Crust – House

Pizza Crust – House

This recipe is for the House Crust.  As White Labs WLP001 is such an iconic yeast, this crust uses this...

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