3 1/2 cups roughly chopped Onions
1/3 cup Tomato Paste
8 cloves roughly chopped Garlic
2 tablespoons Tamarind Concentrate
3 tablespoons Yellow Mustard
1 1/2 teaspoons Dark Brown Sugar
3 tablespoons Malt Vinegar
2 1/4 teaspoons Soy Sauce
2 1/2 pounds canned diced Tomatoes with juice
3 tablespoons Miso
splash of Jan's Orange Hot Sauce
In a large pot heat 2 tablespoons of vegetable oil over medium-low heat. Add onions and cook them until soft and translucent, taken care not to brown them, about 10 minutes. Add garlic and tomato paste and cook for two minutes. Add the tamarind, yellow mustard, dark brown sugar, malt vinegar, soy sauce, tomatoes, miso and hot sauce and simmer for 60 minutes. In batches, transfer mixture to a blender and process until very smooth.
5 pounds ground 80/20 Beef
Working in batches, brown the beef in a large skillet. Transfer beef to a pot and cover with the sauce. Heat over medium low heat and keep warm.
4 cups shredded Cabbage
1 cup Rosemary Aioli
6 Squish Squash Rolls
Mix the cabbage and aioli in a bowl and season with salt. Toast the buns. Scoop 8oz of sloppy goat into the bottom buns. Top with a handful of the rosemary cabbage slaw and cover with the top bun.
1 sprig Rosemary
2 Egg Yolks
1 tablespoon Dijon Mustard
1/4 cup Sherry Vinegar
1 tablespoon Water
1 1/2 cups Canola Oil
1 tablespoon Tamari
1 1/2 teaspoons Sambal
1 1/2 teaspoons Honey
For the Rosemary Aioli (Yields 3 cups): In a spice grinder, add the rosemary leaves and grind to a course powder. In a blender, add the ground rosemary, egg yolks, dijon, vinegar, and water. Process until combined. With the machine running, add the oil in a slow, steady stream. Mix in the tamari, sambal and honey. Season with salt and pepper.
1 cup Manzano Chiles (seeded and sliced)
1/2 cup Dried Apricots
1 cup Carrot Juice
1/2 cup Carrots (peeled and sliced)
3/4 cup plus 2 tablespoons Apple Cider Vinegar
For Jan's Orange Hot Sauce (Yields 3 cups): Combine all the ingredients in a small saucepan and cook until the carrots are soft, about 6 to 8 minutes. Remove from heat and puree in a blender. Season with salt and refrigerate.
12 grams Active Dry Yeast
287 grams Water plus more to cover yeast
700 grams Bread Flour
350 grams Squash Puree
91 grams Egg Yolk
70 grams Brown Butter plus more for brushing
14 grams Salt
For the Squish Squash Rolls (Yields 11 rolls): In a large mixing bowl, mix the active dry yeast with just enough luke warm water to cover. Mix with a whisk and let sit for 5 minutes. Combine remaining ingredients with the proofed yeast and mix until incorporated. Let dough rest for 15 minutes.
Place the dough in the bowl of a stand mixer fitted with a dough hook. Mix the dough for 8 to 10 minutes until a smooth cohesive ball forms. Let dough proof at room temparture for one hour. Punch down and fold the left side over the right side, and the top over the bottom. Portion into 140 gram pieces and roll them into balls. Place the shaped dough onto a sheet tray and brush with brown butter, proof for one hour. Bake in the oven for 20 minutes, brushing them with the brown butter as soon as they come out of the oven.