Duck Pastilla Roll
From: Chef Michael Fiore, Tempo Restaurant, Brooklyn, NY. Yield: 24 servings. 15 whole legs duck confit 7 1 /2 oz. sliced almonds, toasted 11 /4 cups...
Guacamole Picado
Adapted from: Chef Priscila Satkoff, Salpicon!, Chicago. Yield: about 3 cups. 2 fully ripened Mexican avocados 1 cup diced plum tomatoes 1 medium onion,...
Asian Glazed Meatballs
Yield: 36 meatballs. HOISIN-GLAZED MEATBALLS: 36 Tyson Meatballs, Fully Cooked, 1-oz. 1 1 /2 cup hoisin sauce, commercially prepared 1 /2 cup pineapple...
Crusty Onion Bruschetta
Yield: 8 servings. 1 French bread baguette, about 8 oz. 4 oz. light cream cheese 1 /2 cup nonfat or low fat ricotta cheese 2 tsp. dried oregano 2 tsp....
Asian Turkey and Shiitake Mushroom Pot Stickers
From: Chef Robert Merrifield, Polo Grill, Tulsa, OK. Yield: 3 wontons per serving. TURKEY MIXTURE: 2 lb. roasted bone-in turkey breast 1 /2 cup shiitake...
Tuna Tataki with Avocado Dressing
Adapted from a recipe of Sushi Samba, New York City. Yield: 12 appetizer servings. 4 pieces of yellowfin tuna loin (4 oz. each) 1 /2 cup soy sauce 1 /4...
Crabmeat White Truffle Deviled Eggs
From: Kent Rathbun, Jasper's Restaurant, Plano, TX. Yield: 8 servings EGGS: 24 large eggs, boiled and peeled, cut in half 1 /2 cup white vinegar MIX:...
Grilled Turkey Burger with Apple Chutney
Yield: 8 Establishment: Restaurant, Club Operation, Catering Operation Ethnicity: New American Meal Type: Sandwich, Wrap Preparation Method: Grill Product...
Kennett Grilled Portabella Caesar Salad
From: Kennett Steak & Mushroom, Kennet Square, PA. Yield: 15 salads. 15 medium Portabella mushrooms 1cup balsamic salad dressing 1 Tbsp. balsamic vinegar...
Tuna Summer Rolls
Yield: 36 rolls. 4 1 /2 cups uncooked sushi rice or short-grain rice, rinsed, sieved 3 /4 cup minced fresh ginger 3 /4 cup mirin 2 1 /2 Tbsp. minced jalapeno...
Roasted Pecan Wild American Shrimp
From: Chef Matthew Meadows, Mississippi's Grand Casino Biloxi. Yield: 6 servings. 2 egg whites 1 /4 cup honey 1 tsp. coarse salt to taste, freshly ground...
Sweet and Sour Salmon Rolls
Yield: 20 pieces. 1 /2 Tbsp. Lee Kum Kee Premium Soy Sauce 12 oz. salmon fillet, cut into 20 pieces about 1 1 /4" x 2 3 /4" x 1 /2" 10 sheets spring roll...
Rum-Crusted Shrimp with Sweet and Spicy Fruit Sauce
Yield: 4 servings. 24 Rum Crusted Shrimp, prepared according to package directions 1 /2 cup raspberries 1 /2 cup chopped pineapple 1 /2 cup chopped dried...
Pumpkin Ravioli with Grape Butter Sauce
From: Chef Wolfgang Gussmack, Rock-enwagner, Santa Monica, CA. Yield: 8 servings. RAVIOLI FILLING: 2 cups cooked pumpkin (if using fresh pumpkin begin...
Seared Day Boat Sea Scallops
Chef Gavin Kaysen, El Bizcocho at the Rancho Bernardo Inn, CA. Yield: 4 servings. SUGAR SNAP SEA FOAM: 2 cups sugar snap peas 2 cups cream 1 cup fresh...
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