Fillet of Salmon with Grape Salsa Drizzled with Lemon Beurre Blanc
From: Chef Michael Kimmel, Tarpy's Roadhouse, Monterey, CA. Yield: 4 servings. 4 6-oz salmon fillets, pin bones removed 2 cups fresh grape salsa 12 cup...
Pecan Catfsh with Mango Jalapeno Chutney
From: McCormick & Schmick's Seafood Restaurants. Yield: 4 servings. 4 U.S. Farm-Raised Catfish fillets, 6-8 oz. each 1 1 2 cups panko breadcrumbs 34 cups...
Braised Lamb Shoulder with Pinot Noir, Raisins and Carrot Puree
From: Chef Cory Schrieber, Wildwood Restaurant, Portland, OR. Yield: 12 servings. 6 Tbsp. olive oil 6-9 lb. American Lamb shoulder roasts, trimmed, boned,...
Sage and Canela-Rubbed Lamb Chops
From: Chef James Campbell Caruso, La Boca, Santa Fe. Yield: 8 servings. Lamb: 2 Tbsp. chopped fresh sage 6 cloves garlic, minced 1 Tbsp. ground cinnamon,...
Signs of Seafood Times
NEXT GENERATION SURF AND TURF: Trout with Prosciutto and Sage Leaves. SOUTHERN ACCENT: Pecan Catfish with Mango Jalapeno Chutney. TRIO of TASTES: Seafood...
Saltimbocca di Trota (Trout with Prosciutto and Sage)
From: Chef Tony Mantuano, Spiaggia, Chicago. Yield: 4 servings. 4 Clear Springs trout fillets, 6 oz. each 4 thin slices prosciutto 4 large sage leaves...
Sesame-Crusted Fish with Sweet n' Hot Balsamic Glaze
Yield: 12 servings. 12 fish fillets, 8 oz. each 6 oz. sesame seeds, toasted 24 oz. balsamic vinegar 2 tsp. Tabasco brand Habanero Sauce 1 Tbsp. orange...
Spaghetti and Lobster
From: Chef Jody Adams, Rialto, Cambridge, MA. Yield: 4 servings. as needed, kosher salt 4 1-lb. lobsters 1 2 cup extra virgin olive oil 1 medium onion,chopped...
Tuscan Seared Halibut
Yield: 4 servings. 1 Tbsp. olive oil 1 8-oz. bulb fennel, chopped 1 cup diced red onion (1 4 ) 1 15-ooz. can cannelini beans, drained and rinsed 1 cup...
Wisconsin Grand Cru Gruyere and Lobster Cheesecakes
From: Chef Scott Johnson, Canoe Bay, Chetek, WI. Yield: 4 servings. 2 cup Wisconsin Roth Kse Grand Cru Gruyre cheese, shredded 1 cup cream cheese, room...
Crab Risotto
From: Chef/owner Chris Yeo, Sino Restaurant & Lounge, San Jose, CA. Yield: 4 servings. 1 cups arborio rice 2 Tbsp. olive oil 4 Tbsp. butter 5 cups hot...
Onion Risotto with Two Cheeses
Yield: 4 servings. 1 large or 2 small onions (about 2 cups) 2 Tbsp. olive oil 1 cup arborio rice 3 cups chicken or vegetable broth* cup whole milk or...
Roasted Winter Squash Risotto
From: Chef Tim Hockett of Lettuce Entertain You for Scoozi!, Chicago. Yield: 1 serving. Roasted Winter squash: 8 pieces butternut 8 pieces acorn squash...
Famous Potato Omelet
From: Owners Duffy Witmer and Alyson Tierney, The Kneadery Restaurant, Ketchum, Idaho. Yield: 1 omelet. 3 large eggs 3 Tbsp. water cup cooked, shredded...
Fluffy Blueberry Pancakes
Yield: 6 servings, 24 pancakes. 1 cups part-skim ricotta cheese or drained small-curd cottage cheese cup butter, melted 4 egg yolks cup flour cup sugar...
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