Seared Scallops with Vanilla Risotto and Baby Zucchini
Chef Jared Simons, Violet Restaurant, Santa Monica, CA Yield: 4 small-plate servings. 12 scallops (approximately 1 lb.) 1/2 cup arborio rice 3 cups chicken...
Smoked Salmon Benedict on Potato Latkes with Chive Mornay Sauce
From: Executive sous chef Allison Trinkle, Loews Vanderbilt Hotel, Nashville. Yield: 12 servings. 7 cups shredded or coarsely grated potatoes 1 cup onion,...
Steamed Scallops with Tamari and Ginger
Yield: 24 servings. 6 lb. sea scallops 1/4 cup finely chopped fresh ginger 1 cup Kikkoman Tamari Soy Sauce 2 Tbsp. Asian sesame oil 1 1/2 cups julienned...
Wild Florida Shrimp & Mango Curry
From: Chef Allen Susser, Chef Allen's, Miami. Yield: 4 servings. 2 Tbsp. butter, unsalted 1 medium Florida orange, diced 1 Tbsp. garlic, minced 1 Tbsp....
Wild Mushroom Turkey Marsala
Yield: 1 Establishment: Restaurant, Club Operation, Catering Operation Ethnicity: Italian Meal Type: Main Course, Entre Preparation Method: Sear, Oven...
Grilled Mahi-Mahi Sandwich with Cajun Remoulade
Adapted from: Smokey Bones Barbecue & Grill, Orlando. Yield: 4 servings. as needed, mahi-mahi seasoning (recipe follows) as needed, Cajun Remoulade (recipe...
Hand-Stamped Pasta Coins (Corzetti) with Pesto, Green Beans and Idaho Potatoes
From: Chef Tony Mantuano, Spiaggia, Chicago. Yield: 6 servings. as needed, basic pasta dough (recipe follows) 2 Tbsp. Ligurian Pesto Sauce (recipe follows)...
Hazelnut-Crusted Halibut with Artichokes and Papaya
From: Chef Gary Robins, The Biltmore Room, NYC. Yield: 4 servings. 1 Hawaiian papaya, peeled and seeded 3 Tbsp. sugar 1/8 tsp. dried habanero powder (optional)...
Pan-Seared Opakapaka with Lobster-Barley
From: Chef Michael New, Club Grotto, Louisville, KY. Yield: 6 servings. FOR "RISOTTO": 3/4 lb. pearled barley 3 qt. boiling water 4 Tbsp. kosher salt...
Nicoise Tuna Sandwich
Yield: 1 sandwich. 1 leaf loose-leaf lettuce, washed and patted dry 2 slices tomato 1 French roll, sliced 2 small red potatoes (about 2 oz.), cooked,...
Pistachio-Crusted Rainbow Trout with Cilantro Citrus Hollandaise
Yield: 12 servings. 3 cups finely chopped roasted and shelled pistachio nuts 1/2 cup chopped cilantro to taste, salt and black pepper 12 8-oz. Butterfly...
California Salmon Burger
Yield: 4 servings. 1 1/3 lb. boneless, skinless salmon, roughly cut into chunks 1 cup sliced California Ripe Olives 1/4 cup chopped chives 2 tsp. crushed...
Plotting Your Cheese Course
AGING GRACEFULLY: Aged Provolone comes with Hot Pepper Marmalade, Green Olive Puree, and Puree of Oven Dried Tomatoes at Galileo in Washington, D.C. Whether...
Salmon Sashimi with Wasabi Sorbet
From: Chef Joel Antunes, Jol, Atlanta. Yield: 4 servings. 16 slices cured smoked salmon (recommend Tsar-cut Smoked Salmon from Petrossian Paris, or your...
Seared Sea Scallops on Roasted Peanut Cilantro Sauce
From: Executive chef Robert J. Mancuso, Sardine Factory Restaurant, Monterey, CA, first place appetizer category winner of a recent Peanut Advisory Board...
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