Seared American Lamb in Swarthy Pasilla-Honey Sauce
From: Chef Rick Bayless, Frontera Grill, Chicago. Yield: 12 servings. 3-6 Tbsp. vegetable oil 3-412 lb. Boneless American Lamb for stew (preferably cut...
Szechuan-Style Lo Mein
Yield: 4 servings, 11/2 cups each. 8 oz. vermicelli or thin spaghetti, broken in half 2 Tbsp. sesame oil, divided 2 tsp. bottled or fresh minced gingerroot...
Spicy Chicken and Jicama Nachos
Yield: 4 servings. 8 oz. Tyson Mesquite Natural Proportion Strips, Fully Cooked, Unbreaded, 5-lb. 1/4 cup green onions, fresh, bias-sliced 1/4 cup red...
Kebabs with Campari Tomatoes
From: Chef/owner Sean Tehrani, Sage Restaurant, Chicago. Yield: 6 servings. 1 clove garlic, minced 13 cup chopped fresh sage 14 cup chopped fresh basil...
Kobe Beef Osso Buco
From: Chef Gene Kato, Japonais Restaurant, Chicago. Yield: 6 servings. 6 pieces Kobe shank to taste, kosher salt to taste, ground black pepper to taste,...
Lamb Stew with Pesto and Arugula
From: Chef John Bubala, Thyme (which in March changed its name to Timo, with a new menu and interior), Chicago. Yield: 4 servings. 2 lb. lamb stew meat,...
Lamb Chops with Asian Pear and Kiwi Salsa
From: Chef Tony Marotta, Flying Fish Cafe, Disneys BoardWalk Resort, Florida. Yield: 4 servings. 4 racks of lamb, about 14 oz. each 14 cup extra virgin...
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...
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...
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