Recipes
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Chef George’s Steakhouse Ribeye Fajitas
Steakhouse technique meets the flat-top — Chef George's Ribeye Fajitas layer cab ribeye with smoked paprika, Cleveland Steak Seasoning, Tobias Garlic Salt, and caramelized onions and peppers, finished with cold butter and a squeeze of fresh lime. Seared hot, served immediately, and built to taste nothing like the fajitas you've had before.
Steakhouse Mushroom Bake
Rich, golden, and built for the steakhouse table — Capital Reserve™ layers well-browned cremini mushrooms, Gruyère cheese, and toasted brioche in a luxurious herb cream custard, then bakes it until deeply set and golden brown. Chef George's optional enhancements — pancetta, Silk & Sizzle Garlic Butter Dust, truffle oil — take it even further.
Matador’s Gold
Sweet, smoky, salty, savory, and spicy in a single bite — Matador's Gold wraps Medjool dates around a rich filling of breakfast sausage, crumbled feta, and Mediterranean herbs, then crisps them in bacon at 425°F. A final drizzle of warmed Hottzspice Honey is the finish that turns a great appetizer into a steakhouse-quality experience.
Chef George Garlic Butter Rösti
Part Swiss rösti, part potato gratin, part loaded baked potato — Chef George's Garlic Butter Rösti layers Gruyère, sharp white cheddar, cream cheese, and Silk & Sizzle Garlic Butter Dust into a deeply golden, Parmesan-crusted cast iron bake. Finished with a quick horseradish crème, it's the premium steakhouse side dish your next ribeye has been waiting for.
Pete’s Steak House Spinach Artichoke Dip
Reconstructed from Pete's Steak House preparation notes by Chef George, this hot spinach artichoke dip layers whipped cream cheese, Swiss, Parmesan, mozzarella, marinated artichoke hearts, and wilted spinach into a bubbling, broiler-finished appetizer. Serve it immediately with toasted baguette slices or warm pita. The reserved artichoke marinade is the detail that sets this recipe apart.
Chef Georges Homemade Mayonnaise
Thick, glossy, and made from scratch — Chef George's Homemade Mayonnaise is the foundation behind Pete's Steak House Caesar and dozens of professional dressings and aiolis. This recipe includes full instructions plus three egg pasteurization methods: quick water bath, extended water bath, and sous vide, so you can make it safely at any skill level.
Chef George Caesar Dressing Collection
Two steakhouse Caesar dressings, one collection. Chef George's Authentic Steakhouse Caesar is built on emulsified pasteurized egg yolks, freshly grated Parmesan, and anchovy paste. Pete's Steak House Caesar takes the same bold flavor profile and builds it on a homemade mayonnaise base — faster, consistent, and just as rich. Both are Parmesan-forward, never fish-forward.
Classic Greek salad and dressing
Rooted in traditional Greek family restaurant cooking, Chef George's Classic Greek Dressing keeps it simple — Tripolizza 1965 Extra Virgin Olive Oil, red wine vinegar, fresh lemon, and generous dried oregano. No emulsifiers, no shortcuts. Shake it before every pour, let the oil lead, and serve it immediately over a proper Greek salad.
Hottzspice Honey Feta Vinaigrette
Bold, tangy, and drizzle-ready, the Hottzspice Honey Feta Vinaigrette from Day of the Dead Food Products brings together the sweet heat of Hottzspice Honey Hot Sauce, creamy crumbled feta, and bright white wine vinegar. Chef George's Professional Series recipe is ready in minutes and built to elevate any salad, grain bowl, or roasted vegetable.
Queso Fundido Blanco w/ Chorizo & Tradecraft Scorpion
Indulge in bold, crave-worthy flavor with this Queso Fundido Blanco with Chorizo & Tradecraft Scorpion Hot Sauce—a rich, creamy cheese dip layered with smoky spice and finished with intense heat.
Candied Jalapeños – Balanced Sweet Heat Edition
Turn up the flavor with these irresistible candied jalapeños, crafted for the perfect balance of sweet and heat. Part of the Day of the Dead Food Products – Chef George Professional Series, this recipe transforms fresh jalapeño peppers into a bold, versatile topping that delivers a rich, syrupy glaze with a spicy kick.
Classic Bagels
Chewy bagels: a traditional overnight fermentation method for maximum flavor and structure, and a fast one-hour method designed for home chefs and same-day production.
Chicken Piccata with Mushrooms
Golden chicken cutlets in a bright lemon-butter wine sauce with mushrooms and capers — a fresh, elegant take on classic Chicken Piccata.
Roasted Chiles Rellenos
Roasted poblano peppers stuffed with melted cheese and topped with vibrant tomatillo salsa for a bold, authentic Mexican classic.
Classic Lobster Bisque
A disciplined, old-world lobster bisque built without seafood stock, using a lobster-base stock prepared in advance for consistent depth.
The Grand Bologna Royale Sandwich
A bold, unapologetic take on the classic fried bologna sandwich — executed with professional technique, balanced richness, and elevated restraint. Nostalgia, refined.
Chef-Level Pancakes
Level up your pancakes with simple and easy to make pancakes at home.
Quick Maple-Style Syrup
Make Quick Maple-Style Syrup at home, pick from 3 different variations and enjoy!
Crab Cakes with Mediterranean All-Blend & Tempest
Hottzspice Honey Feta Vinaigrette make it fresh at home using simple ingredients.
Authentic Caesar Salad Dressing
Make the authentic Caesar salad dressing at home. Enjoy!
Fresh Mozzarella – Tow Proven Methods
Enjoy fresh Mozzarella at home.
Chef George’s Simple Lobster Bisque
Indulge in a rich and creamy lobster bisque made with tender lobster meat, slow-simmered seafood stock, butter, garlic, and fresh herbs. This classic French-style seafood soup is blended to a velvety smooth texture and finished with a touch of cream for deep, comforting flavor in every spoonful.
Parmesan Peppercorn Sauce and Dressing
Ideal for steakhouse salads, grilled romaine, roasted mushrooms, warm potato salads, or shaved fennel.
Azul Ritual™ Blue Cheese Dressing & Dip
Savory beef picadillo, orchard fruit, and warm spices stuffed into roasted poblano chiles, finished with a chilled walnut cream sauce, pomegranate seeds, and parsley.
Chiles en Nogada — Puebla Style
Savory beef picadillo, orchard fruit, and warm spices stuffed into roasted poblano chiles, finished with a chilled walnut cream sauce, pomegranate seeds, and parsley.
Panang Curry Sauce
A rich, velvety Thai-style curry sauce with gentle heat, coconut depth, and subtle peanut richness. Designed to pair beautifully with chicken, beef, shrimp, or vegetables.
Traditional Queso Fundido
A true Mexican classic—hot, bubbling melted cheese served straight from the skillet. Rich, stretchy, and designed for tortillas, not chips
Tepache – Traditional Pineapple Ferment
A lightly fermented Mexican pineapple beverage—bright, refreshing, and gently effervescent. Rooted in tradition and crafted with intention.
Bold Garlic-Herb Parmesan Pizza Sauce (Layered Aromatics Edition)
A pizzeria-style sauce built with layered garlic and onion flavor—fresh aromatics sautéed for sweetness and depth, supported by granulated spices for balance, consistency, and professional control.
Chilaquiles Verdes with Virescent Jalapeño Hot Sauce
A true, traditional preparation of chilaquiles verdes featuring freshly fried corn tortillas, classic salsa verde, and a finishing drizzle of Virescent Jalapeño Hot Sauce.
Butter-Enriched Fresh Pasta Dough for Ravioli
New Butter Enriched Past Dough Recipe.
Odyssey Scorpion Wing Sauce
Aggressive, professional chef-level recipe with 2 of our hotter sauces. Garlic forward, butter smooth, and unapologetically hot and flavorful.
Crimson Reserve Stuffed Pork Tenderloin
A premium pork tenderloin layered with molten cheeses, savory ham, sun-dried tomatoes, fresh spinach, and a touch of Hottzspice Honey, finished with a bold Morella Pork & Chicken Rub crust.
Italian Balsamic Dressing
Italian Balsamic Dressing Featuring Tripolizza EVOO & Vinegar Empresza, make it at home.
Steakhouse Crusted Prime Rib Roast
Steakhouse Crusted Prime Rib Roast Chef George’s Reverse Roast Method, make it at home.
Heavy Cream Ranch Dressing
A chef-built ranch dressing developed from a true emulsified base. Heavy cream replaces buttermilk for a smoother texture, cleaner flavor, and a stable platform for heat, spice, and customization at home.
Casabella Taqueria Chimichurri
Casabella Taqueria Chimichurri recipe with 7 different variations.
Classic White Bread — Single Loaf (Imperial)
Simple bread made at home.
Egg & Ham Filo Soufflé Bake
A light, airy soufflé-style egg bake wrapped in shatter-crisp filo dough. Old World technique meets rustic comfort — perfect for brunch, holidays, or an elevated breakfast-for-dinner centerpiece.
Chicken Nopoli
Discover the rich and savory flavors of Chicken Nopoli, a delightful dish combining tender chicken with a creamy, herb-infused sauce. Perfect for a comforting weeknight dinner!
George’s Signature Rack of Lamb
This recipe dates back almost 20 years and if you’re familiar with Frenched New Zealand Rack of Lamb – you’ll love this variation.
Tradecraft Bowl Dip
Enjoy the ultimate party snack with our Tradecraft Bowl Dip, a creamy and flavorful blend of ingredients perfect for any gathering. Serve with your favorite chips or veggies!
Virescent Basil Pesto Spread
Elevate your appetizers with our Virescent Basil Pesto Spread, a fresh and vibrant blend of basil, garlic, and cheese. Perfect for spreading on bread or adding to your favorite dishes!
Uncle Jim’s Dill Dip
Savor the refreshing taste of Uncle Jim’s Dill Dip, a creamy and tangy dip packed with fresh dill and spices. Ideal for pairing with veggies, crackers, or chips!
Pacific Pineapple Chicken
Experience the delightful flavor of pineapple and chicken - very similar to "Chicken Al Pastor" - but quicker to make and loaded with Tons of Flavor!
Geo-Power Protein Salad
Boost your nutrition with the Geo Power Protein Salad, a hearty and delicious blend of fresh veggies, lean protein, and flavorful dressing. Perfect for a satisfying and healthy meal!
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