Prosciutto and Arugula Rolls
Yield: 4 portions. 1 cup red onion, thinly sliced 1/2 cup red wine vinegar 1 bunch (4 cups leaves) arugula, trimmed 3 Tbsp. extra virgin olive oil to...
Mixed Greens with Onion Marmalade and Candied Onion Sorbet
Yield: 18 servings. ONION MARMALADE: 1 cup sugar 4 quarts red onions, julienned 4 tsp. pickling spices in sachet 1 cup cider vinegar 1 cup currant jelly...
Grilled Florida Lobster Tail with Pickled Fennel and Onion Salad
2004 Rising Stars Executive chef Chris Tapper 1220 at the Tides, Miami Beach, Fla. * * * Yield: 1 serving. LOBSTER: 1 lobster tail 1 pint watercress,...
Fiery Maple-Brined Pork Chops and Grilled Maui Onions with Oven-Roasted Apple
Yield: 6 servings. BRINE FOR PORK CHOPS: 6 Smithfield Porterhouse Pork Chops, 16 to 18-oz. each 2 qts. water 1 cup kosher salt 11/2 cups brown sugar 2...
Layered Bacon, Lettuce and Tomato Salad
Yield: 12 servings. 24 Tyson Homestyle Bacon Strips or Tyson Fully Cooked Bacon Rounds 12 tomatoes, vine-ripened, 5x6, stem on to taste, salt to taste,...
Pumpkin Seed-Crusted Pork Medallions with Wisconsin Cotija Cheese
Yield: 12 servings. BRINE:2 quarts water 2 cups light brown sugar1/4 cup kosher salt 2 Tbsp. ground cumin 3 Tbsp. ancho chile powder2 Tbsp. garlic, finely...
Ricotta Gnocchi and Wisconsin 7- Year Cheddar Gratin
Yield: 12 servings. GNOCCHI: scant 1 cup all-purpose flour dash of nutmeg1 cup Wisconsin Ricotta cheese 1 whole egg 1 egg yolk kosher salt to taste1/2...
Cheese-Stuffed Chicken
Yield: 4 servings. 3 oz. BelGioioso Auribella cheese, shredded 3 oz. fresh ricotta cheese 1 clove garlic, minced 1 Tbsp. chopped flat-leaf parsley pinch...
Seared Alaska Scallops with Jalapeo Cream
Yield: 4 servings. 16 large Alaska Scallops (20/30 count, about 11/4 lbs. total) 2 Tbsp. fresh lime juice approximately 1/4 tsp. salt, plus more for sprinkling...
Lomo Saltado
Yield: 24 servings. FRIED POTATOES: 6 pounds yellow flesh potatoes, peeled and cut into 3 x 3/4 x 3/4" pieces SPICE MIX: 3 Tbsp. cumin 3 Tbsp. pepper...
Veal Tongue Veracruz Style
From: Culinary Director Roberto Santibaez, Rosa Mexicano, New York City. Yield: 12 servings. 8 pounds veal tongue (IMPS/NAMP3710)* 4 onions, coarsely...
Carnitas De Cerdo
Yield: 4 servings. CARNITAS: 1-lb. pork butt, cut into 1"pieces 2 cups water 1 bay leaf 6 cloves garlic, peeled 1 small onion, peeled and chopped to taste,...
South-of-the Border Egg Strudel with Citrus Relish
Yield: 12 servings. RELISH: 1 lb. 5 oz. fresh orange segments 10 oz. fresh red grapefruit segments 4 oz. red bell pepper, diced fine 1 oz. poblano pepper,...
Sweet Habaero Snapper
Yield: 4 servings3 cups diced pineapple (1/4) 2 Tbsp. minced fresh habaero pepper 2 tsp. canola oil3/4 tsp. kosher salt 4 6-oz. snapper fillets 1 cup...
Caribbean Ham Skewers with Coconut Fried Rice
Yield: 12 servings. 24 bamboo skewers, soaked overnight in water 24 scallions, blanched 72 Tyson Pit Ham pieces, diced 1" 72 pineapple chunks, fresh,...
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