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,...
King Crab Thai Curry
Yield: 4 servings. Curry: 16 oz. Phillips King Crab meat, sectioned into desired-sized pieces 2 Tbsp. pure sesame oil 2 tsp. minced garlic 6 oz. thinly...
Thai Peanut Slaw with Popcorn Chicken
Yield: 16 6-oz. servings. 1 cup mayonnaise 1 cup Jif Crunchy Peanut Butter 1 cup rice wine vinegar 3 Tbsp. Asian garlic chili sauce 3 Tbsp. sesame oil...
Tuna Summer Rolls
Yield: 8 rolls. 1 cup uncooked sushi rice or shortgrain rice, rinsed, sieved 2 Tbsp. minced fresh ginger 2 Tbsp. mirin 2 tsp. minced jalapeno peppers...
Cervena Hot and Sour Soup with Rice Vermicelli
From: Chef Brad Farmerie, Public, New York City. Yield: 6 appetizer servings. Rice Vermicelli: 6 oz. dried rice vermicelli 1 Tbsp. sesame oil Hot and...
Southeast Asian Salad with Grapes and Prawns
Yield: 6 servings. 1 6-oz. pkg. thin rice noodles (maifun) 1 head bibb or butter lettuce, washed and dried Dressing: 2 Tbsp. Asian fish sauce or soy sauce...
Egg Drop Soup, Central Style
From: Chef Tom Fleming, 214 Central, Dallas, TX. Yield: 12 servings. 4 qt. chicken stock 18 oz. egg whites (frozen or liquid egg whites) 6 oz. shiitake...
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