Pan-Seared Beef Filet with Blue Cheese and Blackberry-Blueberry Chocolate Port Sauce
Yield: 6 servings. 1 1/2 cups crumbled blue cheese 6 Tbsp. chopped fresh Italian parsley 6 beef filets, 6 oz. each to taste, salt and pepper 3 Tbsp. olive...
Pork T-Bone with Walnut Bulgur Pilaf
From: Chef Patrick Mulvaney, Mulvaney's B&L, Sacramento, CA. Yield: 4 servings. PILAF: 1 Tbsp. unsalted butter 1/2 cup finely chopped yellow onion 1/2...
Roasted Garlic Strip Loin with Steakhouse Asparagus
Yield: 1 serving. 1 Angus strip loin steak, Choice, 10-12 oz. 6 asparagus spears, sauteed in steak butter rings from 1/2 medium fresh sweet onion, unbreaded,...
Rosemary Grilled American Lamb Loin Chops
From: Chef Brooke Vosika, Four Seasons, NYC. Yield: 12 servings. 13 cup olive oil 13 cup fresh rosemary leaves, finely chopped 12 American Lamb loin chops,...
Santa Fe Pork
10 6-oz. pork loin medallions 6 garlic cloves, minced 3 Tbsp. cilantro, chopped 3 oz. olive oil 1 oz. lime juice, freshly squeezed 12 tsp. Lawry's Seasoned...
Sweet Vidalia Onion and Cinnamon Honey Chutney
From: executive chef Stephen Lewandowski, Tribeca Grill, NYC. This chutney can be used as a sauce for grilled meats, including pork. Yield: 1 1/2-2 cups....
Veal Shoulder Paillards with Idaho Potato Green Bean Salad
From: Chef Alexandra Guarnaschelli, Butter, NYC. Yield: 12 servings. 4 1/2 lb. veal shoulder center roast from shoulder clod POTATO GREEN BEAN SALAD:...
Berkshire Pork Chop with Caraway Spaetzle, Cabbage and Apple Fritters
Chef Janine Falvo, Carneros Bistro & Wine Bar at the Lodge at Sonoma Yield: 1 serving. 1 Berkshire Pork Chop as needed, thinly sliced cabbage as needed,...
Five-Spice Australian Lamb Shoulder Chops and Ruby Grapefruit-Fennel Slaw
Yield: 4 servings. Australian lamb shoulder chops, trimmed MARINADE: 1 tsp. five-spice powder 1 Tbsp. honey, softened 1 Tbsp. soy sauce 2 Tbsp. red wine...
Five Pepper New York Steak
From: Chef Dave Ohlson, Black Angus Steakhouse, headquartered in Los Altos, CA. Yield: 1 serving. 1/2 oz. Black Angus 5 Pepper Blend 14-oz. New York steak,...
A.M. Bacon Pounder
Yield: 12 servings. 96 slices Tyson Natural Hickory Smoked Bacon, thick, vacuum-packed, fresh, 300 slice count, 5-lb. BLACK-PEPPER CHEDDAR OMELET: 24...
Pork Tenderloins with Caramelized Pears and Thyme Over Spinach Risotto
From: Chef Ralph Pallarino, Stella Blu Restaurant, Conshohocken, PA. Yield: 5 servings. 5 medium-size pears, sliced 14 cup fresh thyme 12 stick butter...
Bourbon Whiskey Turkey with Sweet Mustard and Fresh Apple Hash
Yield: 15 Establishment: Restaurant, Club Operation, Business and Industry Account Ethnicity: American Meal Type: Main Course, Entre Preparation Method:...
Roast Pork Loin Sandwiches with Wisconsin SmokedCheese
From: Chef Trey Foshee, Georges at the Cove, La Jolla, CA. Yield: 6 servings. 1 12 lb. boneless center cut pork loin 1 tsp. vegetable oil 12 tsp. salt...
Harvest Butternut Squash Soup
Yield: 8 servings. 4 medium-size butternut squash 8 oz. butter, divided 6 Tbsp. California golden raisins, divided 712 cups (about 2 qt.) chicken broth...
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