COOK RIBEYE WITH THE FIRST DEAF CHEF ON CHOPPED • APRIL 18 →
SAVE YOUR SPOT
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Giardiniera
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¼ c kosher salt
1 tsp black pepper
4 cloves garlic
¾ c cauliflower
4 serrano peppers
1 red bell pepper
2 c tap water
1 tbsp dried oregano
1 tsp fresh thyme
½ c green olives
2 c canola oil
1 stalk celery
¾ c carrots