Lamb Stew with Pesto and Arugula
From: Chef John Bubala, Thyme (which in March changed its name to Timo, with a new menu and interior), Chicago. Yield: 4 servings. 2 lb. lamb stew meat,...
Lamb Chops with Asian Pear and Kiwi Salsa
From: Chef Tony Marotta, Flying Fish Cafe, Disneys BoardWalk Resort, Florida. Yield: 4 servings. 4 racks of lamb, about 14 oz. each 14 cup extra virgin...
Liquid Paella, "The Spanish Truffle"
Chef Homaro Cantu, and chef de cuisine/pastry chef Ben Roche Moto, Chicago Yield: 20 truffles. For Liquid: 100 g jasmine or arboriorice, washed in cold...
Thai-Style Garlic Short Ribs
From: Chef Eid, Typhoon, Santa Monica, CA. Yield: 2 appetizer servings. 1 lb. pork ribs 1 Tbsp. fried garlic (recipe follows) 2 Tbsp. vegetable oil 2...
Spicy Idaho Potato Samosas
From: Chef Oona Settembre, Dave and Buster's, Dallas. Yield: 32 samosas. Pastry: 14 oz. unbleached flour 1 Tbsp. kosher salt 5 oz. solid vegetable shortening...
Almond and Date-Crusted Lamb Rack
From: Chef Hunter Morton, Max Downtown restaurant, Hartford, CT. Yield: 4 servings. 2 8-bone lamb racks, frenched 1 cup almonds, toasted and ground 14...
California Salmon Burger
Yield: 4 servings. 1 1/3 lb. boneless, skinless salmon, roughly cut into chunks 1 cup sliced California Ripe Olives 1/4 cup chopped chives 2 tsp. crushed...
Wild Florida Shrimp & Mango Curry
From: Chef Allen Susser, Chef Allen's, Miami. Yield: 4 servings. 2 Tbsp. butter, unsalted 1 medium Florida orange, diced 1 Tbsp. garlic, minced 1 Tbsp....
Plotting Your Cheese Course
AGING GRACEFULLY: Aged Provolone comes with Hot Pepper Marmalade, Green Olive Puree, and Puree of Oven Dried Tomatoes at Galileo in Washington, D.C. Whether...
Wild Mushroom Turkey Marsala
Yield: 1 Establishment: Restaurant, Club Operation, Catering Operation Ethnicity: Italian Meal Type: Main Course, Entre Preparation Method: Sear, Oven...
Cheese Storage Tips
UPDATED CLASSIC: The cheese course at Sanford Restaurant in Milwaukee comes with pressed fruit bread and cranberry chutney. The Wisconsin Milk Marketing...
Even When Chilled, Tea is Hot
IT'S HOT AND IT'S COOL: Teasblack, green, or red are expected to nearly double in sales by 2010. We should all have futures as bright as the one ahead...
Grilled Mahi-Mahi Sandwich with Cajun Remoulade
Adapted from: Smokey Bones Barbecue & Grill, Orlando. Yield: 4 servings. as needed, mahi-mahi seasoning (recipe follows) as needed, Cajun Remoulade (recipe...
Hand-Stamped Pasta Coins (Corzetti) with Pesto, Green Beans and Idaho Potatoes
From: Chef Tony Mantuano, Spiaggia, Chicago. Yield: 6 servings. as needed, basic pasta dough (recipe follows) 2 Tbsp. Ligurian Pesto Sauce (recipe follows)...
Hazelnut-Crusted Halibut with Artichokes and Papaya
From: Chef Gary Robins, The Biltmore Room, NYC. Yield: 4 servings. 1 Hawaiian papaya, peeled and seeded 3 Tbsp. sugar 1/8 tsp. dried habanero powder (optional)...
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