Szechuan Turkey Chili
Yield: 8Establishment: School, Restaurant, Business and Industry AccountEthnicity: AsianMeal Type: Soup, Stew, ChiliPreparation Method: SimmerProduct...
Lightly Marinated Nantucket Bay Scallops with Lemon, Thyme and Extra Virgin
Missy Robbins, Spiaggia, Chicago Yield: 4 servings. 4 oz. Nantucket Bay Scallops 4 tsp. extra virgin olive oil 4 tsp. lemon juice 1/2 tsp. sea salt 1...
Honey-Glazed Salmon Two Ways
Yield: 6 servings. 6 5-6 oz. salmon fillets with skin to taste, salt as needed, Sage Honey and Balsamic Glaze (recipe follows) or Star Thistle Honey,...
Roasted Mushroom, Hummus and Steak Bruschetta
From: Executive chef/owner Brian Ehrenholm, The Lunch Pail, Modesto, CA. Yield: 32 bruschetta wedges. 8 oz. sliced medium white mushrooms 8 oz. sliced...
Spiced Lamb Chops, Chickpea Panisse & Eggplant Currant Ratatouille
Executive Chef Ryan Poli, Butter, Chicago Yield: 4 servings. 1 Tbsp. cumin seed 1 Tbsp. coriander 1 Tbsp. black pepper 1 Tbsp. paprika 1 tsp. cayenne...
Braised Lamb Shanks with Artichokes and Fava Beans
From: Chef Pano Karatassos, Kyma Restaurant, Atlanta. Yield: 12 servings. 12 American Lamb shanks to taste, salt and pepper 3 Tbsp. olive oil 1/3 cup...
Poached Eggs on Polenta with Ratatouille
From: Chef Eric Palacios, Whole Foods, Los Angeles. Yield: 12 servings. POLENTA: 1/2 cup butter, melted 5 cups cooked polenta, warmed 2/3 cup Parmesan...
Turkey Cassoulet
Yield: 10 Food Cost: 19% Establishment: Club Operation, Business and Industry Account, Home Meal Replacement Ethnicity: French Meal Type: Soup, Stew,...
Grilled White Prawns with Gorgonzola
From: Chef Scott Boone, Mill Creek Country Club, Mill Creek, WA. Yield: 4 servings, 6 prawns per skewer. 24 Ocean Garden Mexican White Prawns, size 16/20...
Tandoori-Style Chicken Kabobs
Yield: 12 servings. 36 Tyson Sticklers Skewered Chicken, Ready-to-Cook, Unbreaded, Bulk, frozen YOGURT MARINADE: 4 cups yogurt, plain 1/2 cup lemon juice,...
Braised Short Ribs Jalisco-Style with Ancho Chile Broth ( Birria en Estilo Jalisco)
From: Aarn Sanchez, Centrico, New York City. Yield: 10 servings. 4 ancho chiles, stemmed and seeded 1 cascabel chile, stemmed and seeded 4 guajillo chiles,...
Carne Asada
From: Sizzler USA, headquartered in Sherman Oaks,Calif. Yield: 1 serving. 1 5-oz. carne asada steak 1 10 flour tortilla 1 oz. chipotle mayonnaise, prepared...
Catfish Tacos
From: Miracle Bar & Grill, New York City. Yield: 24 servings. 6 lb. U.S. Farm-raised Catfish Fillets (16 6-oz. fillets 6 eggs, large 2 cups flour, all-purpose...
Cuts Like a Knife
PERFECT: With the right slicer, you'll get a uniform cut every time. PROCESS VEGGIES: A good food processor can be one of your best kitchen labor-saving...
Baked Halibut with Avocado Lemon Cream Sauce
Yield: 6 portions. 2 fully ripened Mexican avocados, halved, pitted and peeled 1 1/2 teaspoons lemon juice 1/4 teaspoon onion powder 1/4 teaspoon garlic...
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