Mequite Grilled Turkey Medallions with Caribbean Salsa
Yield: 25 servings. 1 1/2 pints mesquite chips 6 lb. turkey breast or tenderloins to taste, pepper SALSA: 1 1/2 qt. mango, peeled, cut into 1/4cubes 1...
Spanish-Style Paella
Yield: 10 servings. 4 oz. olive oil 10 chicken legs and thighs, split 8 oz. sausage of choice, sliced (Spanish chorizo works well) 8 oz. onion, 1/2 dice...
Smoked Duck Breast and Red Grape-Hazelnut Salad
From: The Sitting Room, Seattle. Yield: 4 servings. 2 cups (2 qt.) mixed greens 3/4 lb. smoked duck breast, thinly sliced and warm 2 cups red seedless...
Stuffed Roasted Chicken with Wisconsin Asiago, Fennel, Prosciutto and Cherries
From: Executive chef Cory Schreiber, Wildwood Restaurant, Portland, Oregon. Yield: 6 servings. CHICKEN BREAST: 6 boneless chicken breasts (6-7 oz. each)...
Todd English's Grilled Turkey Chops
Yield: 6Establishment: RestaurantEthnicity: New AmericanMeal Type: Main Course, EntrOccasion: Father's DayPreparation Method: GrillProduct Type: Bone-In...
Zahtar-Rubbed Catfish with Escalibada
From: Chef Frank Costantino, New York Culinary Academy. Yield: 12 servings. 12 6-oz. U.S. Farm-Raised Catfish fillets (4 1/2 lb.) 1 Tbsp. salt 2 tsp....
Smoked Turkey Chowder with Southwest Vegetables
From: Corporate Executive Chef Oona Settembre of Dave and Buster's, Dallas. Yield: 6.5 gallons. 15 lb. smoked turkey drumsticks, or 10 lb. smoked turkey...
Grilled Pork Kebabs with Spicy Harissa and Honey Glaze
From: Chef Tom Douglas of Palace Kitchen, Lola, Dahlia Lounge and Etta's, all in Seattle. Yield: 12 appetizer servings. SPICY HARISSA AND HONEY GLAZE...
Barbecued Veal Shoulder with Green Apple and Caraway Slaw
Adapted from: Recipe by Chef Heather Terhune, Atwood Caf, Chicago. Yield: 12 servings. RUB: 1/4 cup paprika 1 1/2 Tbsp. kosher salt 1 1/2 Tbsp. sugar...
Cajun Barbecued Mexican Shrimp n' Grits with Tasso Gravy
From: Chef Devin Levine, Southern Hills Country Club, Tulsa, OK. Yield: 4 servings. BARBECUED SHRIMP: 2 lb. Ocean Garden Authentic Mexican Shrimp 3 Tbsp....
Cheese-Grilled Portabella with Pesto and Rosemary Focaccia
From: Diamondback Grill, Sonora, CA. Yield: 4 servings. as needed, extra-virgin olive oil for brushing 4 large portabella caps 4 thick slices of San Joaquin...
Chipotle BBQ Ribs Sandwich
Yield: 12 servings. 3 tsp. Tabasco brand Chipotle Pepper Sauce 3 cups prepared barbecue sauce 12 ribs, processed, boneless, 4 oz. portions as needed,...
Florida-Style Honey-Grilled Wild American Shrimp
Yield: 4 servings. 1 lb. Wild American shrimp, peeled and deveined 1/3 cup Florida lime juice 1/3 cup Florida honey 1 tsp. white pepper (or more, to taste)...
Grilled New York Lamb Steak
From: Chef Jeff Drew, Snake River Grill, Jackson Hole, WY. Yield: 12 servings. 3 American Lamb top sirloins 1/2 cup tahini 2 tsp. salt 2 tsp. pepper 6...
Grilled Slices of Back Door Smoked Turkey with Yams
From: Chef Peter McCarthy, EVOO, Boston. Yield: 10 servings. MOLASSES BRINE: 6 cups apple cider vinegar 3 cups unsulfured molasses 3 cups soy sauce 1...
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