Seared Veal Chop with Truffle Jus and Red Onion Confit
RED ONION CONFIT: 1/2 cup salted butter 3 qt. red onion, cut in half 2 cups red wine vinegar 1/2 cup white wine 2 cups sugar 1/2 tsp. salt 1/2 tsp. black...
Seared Mock Tenderloins with Ground Pork and Olives in Grape Leaves
From: Chef Kurt Fleischfresser, The Coach House, Nichols Hills, OK. Yield: 8 servings. MOCK TENDERLOINS AND GRAPE LEAVES: 1 pork shoulder picnic roast,...
California Sage and Olive Meatloaf
Yield: 6 servings. 1 tsp. olive oil 1 1/2 cups diced yellow onion (1/4") 1/2 cup diced celery, (1/4") 1 Tbsp. minced garlic 2 1/2 Tbsp. chopped sage 1...
Rib Eye Steak Topped with Gorgonzola Mushroom Butter
From: Executive chef Kerry O'Grady, Bick's Broadview Grill, Seattle, WA. Yield: 1 serving. 1 Tbsp. olive oil 1 Tbsp. butter 2 oz. white mushrooms, sliced...
Three Cheese Torta
From: Chef Angel Alvarez, Tortas Jalisco, Lawrence, KS. Yield: 1 serving. (Quantities are approximate and may be adjusted to taste.) 1 telera or bollillo...
Hot Brown Frittata
Yield: 8Establishment: Restaurant, Club Operation, Catering OperationEthnicity: AmericanMeal Type: Brunch, BreakfastOccasion: All American Breakfast MonthPreparation...
Thai Steak Strips with Mango Fried Rice
Yield: 24 servings. 9 lb. Beef Ranch Cut (Shoulder Center) Steaks [IMPS/NAMP 114E], 1" thick MARINADE: 3 cups reduced-sodium soy sauce 1 1/2 cups dark...
Cheese for Choosy Customers
SWEET AND CREAMY COMBO: The traditional pairing of Gorgonzola with wIldflower Honey is favored by many restaurants, including Zuni Cafe in San Francisco....
Smoked Salami and Parmesan Pizza
From: Chef John Caputo, Bin 36, Chicago. Yield: 1 large pizza. WALNUT CREAM: 1/2 cup walnuts, toasted and cooled 1 cup heavy cream 1 garlic clove to taste,...
Sonoma Goat Cheese Ravioli
From: Chef John State, Disney's California Grill, Walt Disney World Resort, Lake Buena Vista, FL. Yield 4-6 servings. 1 lb. soft mild goat cheese (such...
Drunken Flat Iron Steak with Crispy Onion Rings
From: Chef Tammy Huynh, Tamarine, Palo Alto, CA. Yield: 24 servings. DRUNKEN STEAK: Beef Top Blade (Flat Iron) Steaks, 6 oz. each. (IMPS/NAMP 1114D) 12...
Grilled Turkey Chops
From: Chef-owner Todd English, Olives. Yield: 6 servings. 6 turkey chops 1 1/2 tsp. kosher salt 1 1/2 tsp. black pepper BRINE: 6 cups boiling water zest...
Lavender Lamb Chops with Wildflower Honey and Celery Root Pure
Chef/Owner Jake Linzinmeir, Chair 8, Telluride, CO. Yield: 4 servings. 2 lamb racks, French cut and trimmed of excess fat 2 cups very fine bread crumbs...
Pork Chops with Apple-Cranberry Sauce
From: Jill Kucera of Catering Works, Raleigh, NC., Past "All-American" Category Winner in the Kikkoman Soy Sauce Masters Recipe Contest. Yield: 24 servings....
Szechwan Hot and Sour Chicken
Yield: 12 servings. 12 chicken breasts, 6 oz. each 6 cups chicken broth 3/4 cup white vinegar 3 oz. ketchup 1 Tbsp. Tabasco brand Garlic Pepper Sauc e...
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