Beef and Peach Pizza
Yield: 4 servings. lb. Certified Angus Beef sirloin steak oz. fresh basil oz. fresh oregano 1 shallot 1 clove garlic extra virgin olive oil 1 ice cube...
Salmon Orzo Salad
Yield: 24 1-cup servings. Dressing: 1 cup olive oil 1 cup balsamic vinegar cup fresh chopped oregano cup fresh chopped rosemary Salad: 1 gallon orzo,...
Buffalo Chicken Pizza
Yield: 3 pizzas. cup Frank's RedHot Sandwich Sauce, divided cup prepared alfredo sauce 9 oz. grilled diced chicken 3 15-oz. pizza doughs 1 cups shredded...
Grilled Thai Turkey Pizza
From: Chef Craig Scheuerman, CCC, Stratford University, Falls Church, VA. Yield: 12 servings. Turkey: 3 lb. turkey cutlets, gently pounded to an even...
Wild Mushroom Bucatini with Goat Cheese and Thyme
From: Chef/Owner Richard Romaine and Owner Erin Romaine, Romaine's Wood Grill and Bar, Northborough, MA. Yield: 4 servings. 1 lb. dried bucatini pasta...
King Crab and Caramelized Onion Pizza
Yield: 4 servings (4 8-inch individual pizzas). 1 cup balsamic vinegar 1 tsp. honey 2 Tbsp. butter 1 large Vidalia or other sweet onion, thinly sliced...
Carnitas and Mango Pizza
Yield: 8 servings. 1 medium onion, sliced lengthwise in half, then sliced lengthwise into julienne strips 1 tsp. vegetable oil 8 oz. coarsely shredded...
Grilled Skirt Steak with Avocado Corn Relish
From: Chefs Mary Sue Milliken and Susan Feniger, Border Grill and Ciudad restaurants. Yield: 6 servings. cup cumin seeds 6 jalapeno chiles, stemmed, cut...
Light Latin Inspirations
Flavors of South and Central America suit today's healthful dining focus, while satisfying customers who crave an out-of-the-ordinary experience. Consider...
Steven Greene
Devereaux's, Charleston, SC. Yield: 5 servings. Braised Napa Cabbage: 1 head napa cabbage, sliced thin 6 cloves garlic, sliced 6 shallots, sliced cup...
Peruvian-Style King Crab and Fire-Roasted Piri Piri Tomato Salsa Cocktail
Yield: 6 servings. 1 16-oz. container Phillips King Crab Meat, larger pieces cut into medallions 1 ear Peruvian purple corn, kernels scraped from cob...
Mango Barbecue Lamb Tacos
From: Michael Blum, Michael's Kitchen, Hollywood, FL. Yield: 12 servings. 12 American Lamb hindshanks 2 Tbsp. salt 2 Tbsp. pepper 6 Tbsp. olive oil 12...
Idaho Potato Enchiladas with Cilantro Crema
From: Chef Scott Neuman, Oba!, Portland, OR. Yield: 4 servings (8 enchiladas.) Enchiladas: 1 lb. Idaho russet potatoes, diced, peeled and blanched 2 oz....
Turkey Takes it Easy
Casual dining recipes like the ones herein feature turkey for brunch, lunch or dinner and offer a break with tradition. Yield: 16 wraps. 2 lb. finely...
Curtis Duffy
Chef de Cuisine Curtis Duffy, Avenues, The Peninsula Chicago. This recipe is served with toasted wheat, red wine, saffron curd and nasturtium pudding....
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