Braised Lamb Stew with Wisconsin Carr Valley Gran Canaria
From: Chef Nathan Berg. 1 cup all-purpose flour 1 teaspoon salt...
Roasted Lamb Chops with Rioja and Dried Winter Fruits
From: Chef Jason Wilson, Crush, Seattle. Yield: 6 servings. 6 lb. fresh lamb cops, frenched and cleaned 3 Tbsp. extra virgin olive oil...
Roasted Rack of American Lamb and Watercress Salad
From: Chef Tim Love, Lonesome Dove Bistro, Fort Worth, TX. Yield: 4 servings. 1/2 American Lamb rack (8-bone rack) 1/4 cup coarse salt...
Endive Salad With Shallot Flax Vinaigrette
From: Executive chef/owner Sam Hazan, Tao restaurants. Yield: 1 salad. 2 to 3 endive spears 1/2 cup endive chiffonade...
Spring Vegetable Salad With Truffle Whipped Honey and Whole Milk Ricotta
Yield: 8 servings. 3 lb. fresh beets, trimmed, rinsed and dried 2 cups sherry vinegar, enough to partially cover beets, plus 2 Tbsp...
Shrimp Chopped Salad
From: Steve Hoverth, Antico Posto, Chicago, IL. Yield: 12 servings. 84 grilled marinated shrimp (recipe follows) 3 cups sweet basil dressing (recipe follows...
Seven-Rice Tabbouleh Salad with Green Lentils, Fava Beans and Tomatoes
Yield: 12 servings. 3 cups cooked gourmet 7-rice blend 1 cup cooked green lentils...
Quinoa Salad with Mango Chunks and Curry Mango Dressing
Yield: 12 servings. Salad: 4 cups quinoa, uncooked...
Strawberry-Walnut Jasmine Rice Salad with Balsamic Steak
Yield: 8 servings. 1-1/2 lb. flat iron steak 1/2 cup balsamic marinade, commercially prepared...
Ancho-Lime Jicama Slaw
Yield: 12 servings. 1 lb. coleslaw mix, fresh, commercially prepared 1/4 cup green onions, chopped...
Crispy Taco Si-Salad
Yield: 12 servings. 18 oz. Tyson(r) Beef Taco Meat, Fully Cooked 18 oz. iceberg lettuce, fresh, shredded...
Grilled Ahi Salad
Yield: 1 serving. 1 cup chopped hearts of romaine lettuc...
Cervena Venison BLT Salad
From: Chef Chris Shepherd Catalan Food & Wine, Houston, TX. Yield: 4 servings....
Fajita Lover's Salad
Yield: 24 servings. Lime Vinaigrette: 2-1/4 cups peanut oil...
Mediterranean Clam Salad
Yield: 13 servings, 4 oz. each. 51 oz. Sea Watch Chopped Sea Clams, drained...
Frisee and Boston Lettuce with Wisconsin Feta Cheese
From: Chef Michael Smith, Restaurant Michael Smith, Kansas City, MO Yield: 4 servings....
Most Creative Single Course: The Pawpaw Course
A chefs’ competition promoting Appalachian Cuisine, cast iron cookware, and regional Appalachian ingredients demonstrates how traditional regional cooking and recipes can contribute to 21st century cuisine....
Clam Chili
In a large soup pot, slowly sauté the sausage in olive oil. When sausage is almost cooked, add the onions and peppers. Saute vegetables until onions are translucent. Deglaze the pot with the white ...
Ham, Potato and Leek Soup
In large saucepot on medium heat, saute leeks in butter for 5 minutes. Add broth, potatoes and pepper; bring to a boil over high heat. Reduce heat; cover. Simmer 25 minutes until vegetables ...
Soup Pistou with Five-Mushroom Broth, Rancho Gordo Beans and Creamy Garlic
Lay beans out on a baking sheet and sort through, removing any stones and discolored beans. Soak beans overnight (or at least 8 hours) in 4 times their volume of cold water. Discard ...
