Gnocchi in Gorgonzola Cream with Red Grapes
California Table Grape Commission From: Chef Kenneth Skinner, PortaBella/ Merlot Bistro, Carmel, CA. Yield: 5 servings. 1 Tbsp. minced garlic 112 Tbsp....
Tomato Water-Poached Halubut with Fennel Garlic Confit
From: Chef Ryan Littman, JW Marriott Starr Pass Resort & Spa, Tucson, AZ. Yield: 4 servings. Tomato Water: 5 lb. tomatoes, seeded and diced 2 Tbsp. snipped...
Bilbao Chorizo-Onion Tart
American Egg Board From: Executive chef/owner Jennifer Jasinski, Rioja Restaurant, Denver. Yield: 12 servings (2 10 tarts). Dough: 12 oz. unsalted butter...
Black Olive Madeleines
From: Chef John Brand, Charles Court, The Broadmoor, Colorado Springs, CO. Yield: 24 cookies. 1 cup + 1 Tbsp. cake flour 12 tsp. baking powder 14 tsp....
Mediterranean Accent
Good Stuff: Roasted Gorgonzola-stuffed sweet onions are bursting with flavor Its twists and turns can elevate simple recipes to sublime dining experiences,...
Fame and Fortune Rarely Come Without Sweat
As silly as that may be, its not surprising. America is obsessed with stardom. An old-fashioned work ethic is slowly being eroded by the desire for instant...
Specialties of the House
KITCHEN CULTURE: In an extended family of noncooks, pizza is one of the house specialties. Macaulay Culkin plays Kevin, a boy from a large, energetic...
Trio of Beggars Purses with Sauces
Yield: 8 servings. 12 oz. Certified Angus Beef chuck steak rillette 12 oz. Certified Angus Beef chuck steak, smoked and diced 12 oz. Certified Angus Beef...
King Crab and Cantaloupe Margarita
Yield: 8 servings. 16 oz. Phillips King Crab Meat (segmented into desired sized pieces) 2 tsp. grated lime zest 2 Tbsp. freshly squeeze lime juice 2 Tbsp....
Crab Cakes Mediterranean Style
Yield: 4 crab cakes, 2 per serving. 1 tsp. garlic, minced 13 cup bread crumbs 1 can Chicken of the Sea White Crabmeat (6 oz.), drained 13 cup red bell...
Asian Bamboo Meatballs
Yield: 12 servings. sweet chile Glaze: 134 cups Smuckers Grape Jelly 112 cups Asian sweet chile sauce, prepared 14 cup sesame oil * * * 3 lb. ground sirloin,...
Famous Scallop Skewers with Applewood Smoked Bacon and Lehua Honey Glaze
From: Executive Chef Alex Stanislaw, the Plantation House, Kapalua, Hawaii. Yield: 4 servings, 3 skewers each. Teriyaki Sauce: 3 cups sugar 2 cups water...
Whole Grilled Mediterranean Daurade
Executive chef Joel Dennis Blue Water Grill, Chicago Yield: 1 serving. 1 whole daurade 112 lb. (red snapper or black bass may be substituted) 1 bunch...
Great Beginnings
FAB FIRST COURSE: lobster-stuffed deviled eggs, created by chef Jennifer Jasinski of Rioja. Appetizers and creativity go hand-in-hand. Familiar ingredientseggs,...
Harissa Glazed Lamb Kebabs
From: Chef Joseph antonishek, minx restaurant and lounge, Glendale, Ca. Yield: 12 servings. 4 American Lamb loins, cut into 3 pieces 2 zucchini, cut into...
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