New Orleans Bistro Deep Fried Turkey
Establishment: Restaurant, Club Operation, Catering Operation Ethnicity: Cajun Meal Type: Main Course, Entre Preparation Method: Deep Fry Product Type:...
Potato Pizza with Smoked Cheese and Spicy Peppers
Yield: 8 12-inch pizzas. 1 carton Classic Casserole Scalloped Potatoes 2 pouches sauce mix 3 12 qt. boiling water 2 lb. thinly sliced onions 8 12 par-baked...
Seafood Styles
LOBSTER BASH: Shrimp and Lobster Bisque was one of the menu offerings at Bugabook Creek Steak House Kona Kampachi, a newly available native Hawaiian seafood...
Mediterranean Ham and Wisconsin Cheese Salad
Yield: 4 to 6 servings. 1 15-oz. can cannellini or Great Northern beans, drained and rinsed 6 oz. Jones Farm Fresh & Tender Dainty Ham or Ham Steak, cut...
Short Rib Stuffed Piquillo Peppers
From: Executive chef Micah Willix, Ecco, Atlanta. Yield: 4 servings. PEPPERS: 8-12 piquillo peppers, canned, roasted 12 oz. braised short rib 6 oz. braising...
Macedonian Lamb and Chick Peas
Yield: 4 servings. 214 cups cooked chick peas, drained, rinsed and warmed 1 cup California Ripe Olives, whole, pitted 1 cup diced, seeded tomatoes (12...
Mexican Frittata
From: Owner Kimberly Clark, The Bakers Cafe, Charleston, SC. Yield: 2 frittatas. 8-10 eggs 1 cup half & half or heavy cream 2 tsp. oregano 2 tsp. thyme...
Smoking Dragon Wings
Yield: 12 Establishment: Restaurant, Club Operation, Catering Operation Meal Type: Appetizer Occasion: Superbowl, Halloween, Fourth of July Preparation...
Duckling Scallopine with Pasta Arugula
From: Food and beverage director Kevin O'Brien, Salina Country Club, Salina, Kansas. Yield: 6 servings. 1-1/2 cups dried porcini mushrooms 2 cups hot...
Egg Wrap with Roasted Exotic Mushroom Salsa
From: Marriott Desert Ridge, Scottsdale, AZ. Yield: 1 serving. 1 warm flour tortilla, 10", spinach 3-1/2 oz. warm scrambled eggs 1/2 cup warm roasted...
Meyer Lemon Granita with Braised Blueberries and Bay Leaf Ice Cream
From: Pastry chef Ron Mendoza, Sona, Los Angeles. Yield: 16 servings. U.S. Highbush Blueberry Council Braised Blueberries: 2 pints fresh blueberries 1/2...
Spaghettii with Fresh Tomato Sauce and Basil
Adapted from: Scott Conant's New Italian Cooking, by Scott Conant with Joanne McAllister Smart (Broadway, October 2005). Yield: 4 servings. 20 ripe plum...
Grilled Turkey Sandwich with Gouda
From: Sous chef Kirk Brooks, Doubletree Hotel, Tucson, AZ. Yield: 12 servings. MAYONNAISE: 3 avocados, peeled and pitted 3 cloves garlic, peeled 12 oz...
Herb Egg Salad Sandwich
From: Chef Heather Terhune, South Water Kitchen, Chicago. Yield: 4 servings. 8 large eggs, hard-boiled and peeled 12 cup chopped red onion 12 cup chopped...
Mediterranean Lamb Burger
Yield: 4 servings. 1 34 lb. ground Australian Lamb 1 shallot, peeled and chopped 1 Tbsp. capers, chopped 6-8 large basil leaves, sliced to taste, freshly...
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