Tequila and Brown Sugar-Glazed Mexican Shrimp with Corn & Jicama Relish
From: Chef Brian Olenjack, Olenjack’s Grille, Arlington, TX. Yield: I serving. Tequila & Brown Sugar Glaze: 1 cup tequila 1 cup dark brown sugar 1½ tsp. lime juice 1 oz. roasted garlic ...
Fish with Chilean Grapes
From: Chef Michelle Bernstein, Michy’s, Miami. Yield: 4 servings. 4 fish fillets (such as snapper), 6 to 7 oz. each, skin-on, trimmed into rectangles if desired 2 Tbsp. grape seed or olive oil 2 minced shallots ...
Red Snapper Creole with Grilled Mangos and Bananas
From: Executive chef Justin Rambo-Garwood, Philadelphia Fish & Co., Philadelphia. Yield: 2 servings. 2 red snapper fillets, 6 to 8 oz. each ½ cup fresh orange juice ¼ cup fresh lemon juice ¼ cup fresh lime juice ...
Crispy-Skinned Yellowtail Snapper with Shrimp, Chinese Sausage, Pickled Green Papaya and Vietnamese Tea Foam
From: Executive chef Michael Bloise, Wish at The Hotel, Miami Beach. Yield: 4 servings. Vietnamese Tea Foam: 1 tsp. Vietnamese jasmine tea ½ cup half-and-half ½ cup heavy cream ½ Tbsp. granulated sugar as needed, salt ...
Lomi Lomi Ahi & Coconut-Ginger Sauce with Toasted Peanuts
From: Executive chef Mark E. Caldwell, J Vineyards and Winery, Healdsburg, CA. This recipe was a runner-up winner in the Appetizer category of the Peanut Advisory Board’s recent recipe contest. Yield: 4 cups ahi; 2½ cups dressing....
Chipotle-Glazed Alaska Salmon with Spicy Peanut Salsa
From: Chef Rick Bayless, Frontera Grill and Topolobampo, Chicago. Yield: 8 servings. 4 garlic cloves 2 guajillo or ancho chiles, stemmed, seeded, torn into large pieces 2 cups salted peanuts, skinless, roasted 5 canned chipotle chiles, removed from canning liquid as needed, salt ...
California Avocado Tuna Sashimi, Diver Scallop, Picked Watermelon, Avocado Yuzu Emulsion
From: Executive chef Rob Wilson, Restaurant 162, Ritz-Carlton Laguna Niguel, Dana Point, CA. Yield: 4 servings. Diver Scallop, Pickled Watermelon: 4 2½” squares of watermelon 4 U-10 diver scallops, seasoned with salt and pepper 1 cup seasoned rice wine vinegar 2 tsp. sriracha hot chili sauce as needed, micro cilatnro and amaranth, mixed together to taste, salt and pepper...
Mini Crab Cake Sandwiches
Yield: 8 sandwiches. 1 box Phillips™ Seafood Restaurants Mini Crab Cakes 4 slices pumpernickel bread as needed, olive oil ¼ cup herb cheese spread 1 roasted red pepepr cut into thin strips Preheat grill on high. When hot, reduce temperature to medium. Using seafood or cast iron grill plate, cook crab cakes for 20-25 minutes, according to box directions....
Salmon Salad with Poached Pear and Bacon Sherry Vinaigrette
From: Chef Brian Piasecki, Jiko, Disney’s Animal Kingdom Lodge, Lake Buena Vista, FL. Yield: 12 servings. Poached Pears: 3½ cups granulated sugar ½ cup red wine vinegar 1 tsp. ground black pepper ½ tsp. ground cinnamon 6 Anjou pears, halved, peeled, cored ...
Grilled Pasilla Rellenos
Yield: 6 servings. 2 cups whole kernel corn with peppers, roasted 1½ cups shredded low-fat Mexican cheese blend, divided ½ cup diced onion or green onion ¼ cup chopped cilantro 1½ tsp. garlic salt ...
Seafood Inspirations
Grilled, glazed, seared, marinated, breaded or broiled no matter how it's prepared, seafood is a big winner on restaurant menus. Let's begin with starter...
Sliced Thin
Sandwich meats simplify recipes such as the New Orleans-style classic and the Southwestern-style wrap sandwiches featured herein. Roast Beef Wrap with...
The Perfect Brunch Strata
Yield: 25 4”x 6” pieces. * 1 lb. sourdough bread slices, dry or slightly toasted, cut into 1” pieces * 1 Chicken of the Sea® Premium Pink Salmon (40 oz. pouch), flaked * 2 lb. fresh asparagus, woody ends removed, blanched and cut into 1” pieces * 1 1⁄2 cups green onions, chopped ...
Poached Eggs with Artichokes Barigoule
Cherry Bacon Hash with Sunnyside Up Egg and Sweet Cherry Hollandaise
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