Dumpling Duo
From: Chef David Burke. Yield: 20 skewers of each dumpling type; 7-10 servings. Chicken & Jack Cheese Dumplings: 1 lb. ground chicken thigh, skinless...
Mexican Prawns Dengaku
From: Chef James Tonkovich, The Windmill Club, Billings, MT. Yield: 2 servings. 4 U/10 Ocean Garden Authentic Mexican Shrimp as desired, risotto as needed,...
Italian Bistro Tart
Yield: 6 servings. 1 lb. puff pastry, 12" lb. lean bacon, cooked and diced 5 medium yellow onions, sliced thinly 2 Tbsp. butter 1 egg cup heavy cream...
Roasted Garlic Pizzetta with California Grapes and Blue Cheese
This recipe has been served at the Culinary Institute of America, Greystone. Yield: 8 pizzettas. 16 oz. pizza dough 3 Tbsp. olive oil 4-5 cloves roasted...
American Lambsickles with Port-Infused Fig and Apricot Chutney
From: Executive Chef Duane Keller, Moon Bay Restaurant, The Gaylord National Resort and Convention Center, National Harbor, MD. Yield: 12 servings. 3...
Grilled Ohio Lamb Steak
Grilled Ohio Lamb Steak Chef Jonathon Saywer, Bar Cento, Cleveland, OH. Yield: 7-10 steaks. Lamb Steak: 1 whole lamb leg 4 Tbsp. extra virgin olive oil...
Wild Florida Shrimp and Mango Curry
From: Chef Allen Susser, Chef Allen’s, Miami. Yield: 4 servings. 2 Tbsp. butter, unsalted 1 medium onion, diced 1 Tbsp. garlic, minced 1 Tbsp. fresh ginger, minced 3 Tbsp. Madras curry powder 1/2 tsp. cayenne pepper...
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....
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