Basil, Bacon, Lettuce, Tomato Sandwich
From: Chef/owner Brian Ehrenholm, The Lunch Pail, Modesto, CA. Yield: 1 sandwich. Basil Spread: 12 cup cream cheese 12 cup mayonnaise as needed, Torani...
Burger au Cheval
From Mon Ami Gabi in Oakbrook, IL. Yield: 1 serving. 9 oz. hamburger patty, seasoned with kosher salt and black pepper 1 hamburger bun, toasted and lightly...
Fresh Maine Lobster Roll
From: Chef Heidi diPippo, Yankee Pier, Larkspur, CA. Yield: 4 rolls. 12 oz. lobster meat, cooked and diced (3 lb. fresh lobster) 2 Tbsp. celery, small...
Moroccan Spiced Loin of American Lamb Pita
From: Chef Rachel Klein, OM Restaurant, Cambridge, MA. Yield: 4 servings. 1 lb. boneless American Lamb loin 14 cup flat leaf parsley, coarsely chopped...
Olive Oil Poached Tuna Salad on Toasted Garlic Ciabatta with Wisconsin Havarti
From: Chef Mindy Segal, HotChocolate, Chicago. Yield: 4 8-oz. portions. 3 cups extra virgin olive oil 3 whole cloves garlic 4 sprigs thyme 2 lb. tuna...
American Lamb and Berry Salad with Avocados
Yield: 8 servings. 1 lb. boneless American Lamb shoulder, trimmed of visible fat and cut into pieces of equal thickness 1 Tbsp. olive oil 6 oz. mixed...
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...
Asian Scallop Noodle Bowl
Yield: 10 servings. 6 lb. tagliatelle pasta, cooked 12 cup Minor Low Sodium Chicken base 3 cups white mushrooms, sliced thin 1 cup water chestnuts, canned,...
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...
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