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....
Thai Spring Rolls
Yield: 32 appetizer servings. 1 lb. Certified Angus Beef sirloin, sliced thin 3 oz. sriracha or pepper sauce 4 tsp. red curry paste 2 Tbsp. black sesame...
Tuscan Sun Roasted Tomatoes with Tuna and Pesto
Yield: 12 servings (2 halves). 12 large Roma tomatoes, halved lengthwise, seeds and juices removed 2 Tbsp. extra virgin olive oil 2 tsp. minced fresh...
Dumpling Duo
From: Chef David Burke. Yield: 20 skewers of each dumpling type; 7-10 servings. Chicken & Jack Cheese Dumplings: 1 lb. ground chicken thigh, skinless...
Yellow Coconut Curry Sauce
From: Bonefish Grill, Tampa, FL. Yield: 1 cups sauce. 1 cups unswseetened coconut milk 1 Tbsp. yellow curry paste 2 chopped serrano chili peppers 2 Tbsp....
Mediterranean Potato Dip
Yield: 48 servings, cup each. carton Nature's Own Potato Pearls Premium Mashed Potatoes 2 Tbsp. salt 3 qt. boiling water 1 qt. plain lowfat yogurt 1 cups...
Avocado Bearnaise with Citrus Flank Steak
From: Chef Erik Osol, Element 116, New Haven, CT. Yield: 8 servings, 2 cups Bearnaise sauce. 3 lb. beef flank steak as needed, citrus marinade (recipe...
Avocado Salsa
Yield: 1 gallon. 2 qt. fresh avocados, chopped 2 qt. plum tomatoes, ripe, chopped 2 cups red onions, diced 1 cups Frank's RedHot Original Cayenne Pepper...
Nantucket Bay Scallop
Chef Barton Seaver, Hook, Washington, DC. Yield: 4 servings. Ceviche: lb. Nantucket Bay scallops 2 small Meyer lemons, cut into segments to taste, Maldon...
Vegetarian Tamales
From: Corporate chef Beat Giger, Pebble Beach Resorts, CA. Yield: 8 servings. 4 Garden Hearts Petite Hearts of Romaine Lettuce 2 cups masa 3 cups vegetable...
Grilled Ohio Lamb Steak
Grilled Ohio Lamb Steak Chef Jonathon Saywer, Bar Cento, Cleveland, OH. Yield: 7-10 steaks. Lamb Steak: 1 whole lamb leg 4 Tbsp. extra virgin olive oil...
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,...
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