Recipes
Mexican Prawns Dengaku
From: Chef James Tonkovich, The Windmill Club, Billings, MT. Yield: 2 servings. 4 U/10 Ocean Garden Authentic Mexican Shrimp as desired, risotto as needed,...
Crisp Goose-Fat Idaho Potatoes
From: Chef David Walzog, Wynn Resort, Las Vegas. Yield: 4-6 servings. 4 sprigs of thyme 2 sprigs of rosemary 2 bay leaves 3 large Idaho Potatoes, " dice...
Blueberry Bourbon Barbecue Sauce
From: Executive Chef John Brand, Charles Court, The Broadmoor, Colorado Springs, CO. 1 pint fresh blueberries 1 large onion, diced 1 bulb garlic, crushed...
Crab Avocado Parfait with Zesty Plantain Chips
From: Chef Joanna Fioravanti, Gilmore's Restaurant, Downington, PA. Yield: 8 servings. 3 ripe avocados from Mexico, divided 1 lb. lump crab meat cup sour...
Italian Bistro Tart
Yield: 6 servings. 1 lb. puff pastry, 12" lb. lean bacon, cooked and diced 5 medium yellow onions, sliced thinly 2 Tbsp. butter 1 egg cup heavy cream...
Sun-Dried Tomato Infused Hollandaise Sauce
Yield: 28 3-oz. portions. Serve with pan-seared salmon fillets finished in the oven until internal temperature reaches 155F. 1 8-oz. package RC Hollandaise...
Sweet and Spicy Smoked Fish Dip
Yield: 6-8 servings. 2 lb. smoked fish 1 cup mayonnaise cup Tabasco brand Sweet & Spicy Pepper Sauce 1 oz. onion, minced tsp. garlic, minced to taste,...
Mango Ketchup
From: Chef Christopher Tunnell, Ketchup, West Hollywood, CA. Yield: 1 batch. as needed, olive oil 2 onions, diced 2 carrots, diced 2 ribs celery, diced...
Roasted Garlic Pizzetta with California Grapes and Blue Cheese
This recipe has been served at the Culinary Institute of America, Greystone. Yield: 8 pizzettas. 16 oz. pizza dough 3 Tbsp. olive oil 4-5 cloves roasted...
Moroccan Meatballs
Yield: 12 servings. Moroccan Meatballs: 4 lb. IBP Ground Pork, 72% Lean 2Tbsp. garlic, fresh, minced 1 Tbsp. ground cumin, dry 1 Tbsp. smoked paprika,...
Salt Crust Baked Idaho Potato
From: Chef David Walzog, Country Club Restaurant, Wynn Resort, Las Vegas. Yield: 2-4 servings. 1 30-count size Idaho Potato as needed, herbs as needed,...
American Lambsickles with Port-Infused Fig and Apricot Chutney
From: Executive Chef Duane Keller, Moon Bay Restaurant, The Gaylord National Resort and Convention Center, National Harbor, MD. Yield: 12 servings. 3...
Buffalo Hashbrowns
Yield: 31 servings, 1 cup each. 1 carton Golden Grill Russet Premium Hashbrown Potatoes 3 cups Frank's RedHot Sauce 31 oz. blue cheese, crumbled Refresh...
Idaho Potato Salad with Peppers & Onions
From: Chef Waldy Malouf, Beacon, New York City. Yield: 4 servings. 4 medium Idaho potatoes, peeled cup mustard vinaigrette (recipe follows) 1 medium yellow...
Spanish Cocktail
From: Fine dining chef Adam Navidi, Hyatt Regency Huntington Beach/owner, Chef Adam Navidi's Signature Cuisine, Huntington Beach, CA. Yield: 24+ pieces....
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