Drunken Flat Iron Steak with Crispy Onion Rings
From: Chef Tammy Huynh, Tamarine, Palo Alto, CA. Yield: 24 servings. DRUNKEN STEAK: Beef Top Blade (Flat Iron) Steaks, 6 oz. each. (IMPS/NAMP 1114D) 12...
Grilled Turkey Chops
From: Chef-owner Todd English, Olives. Yield: 6 servings. 6 turkey chops 1 1/2 tsp. kosher salt 1 1/2 tsp. black pepper BRINE: 6 cups boiling water zest...
Lavender Lamb Chops with Wildflower Honey and Celery Root Pure
Chef/Owner Jake Linzinmeir, Chair 8, Telluride, CO. Yield: 4 servings. 2 lamb racks, French cut and trimmed of excess fat 2 cups very fine bread crumbs...
Rib Eye Steak Topped with Gorgonzola Mushroom Butter
From: Executive chef Kerry O'Grady, Bick's Broadview Grill, Seattle, WA. Yield: 1 serving. 1 Tbsp. olive oil 1 Tbsp. butter 2 oz. white mushrooms, sliced...
Pork Chops with Apple-Cranberry Sauce
From: Jill Kucera of Catering Works, Raleigh, NC., Past "All-American" Category Winner in the Kikkoman Soy Sauce Masters Recipe Contest. Yield: 24 servings....
Seared Mock Tenderloins with Ground Pork and Olives in Grape Leaves
From: Chef Kurt Fleischfresser, The Coach House, Nichols Hills, OK. Yield: 8 servings. MOCK TENDERLOINS AND GRAPE LEAVES: 1 pork shoulder picnic roast,...
Seared Veal Chop with Truffle Jus and Red Onion Confit
RED ONION CONFIT: 1/2 cup salted butter 3 qt. red onion, cut in half 2 cups red wine vinegar 1/2 cup white wine 2 cups sugar 1/2 tsp. salt 1/2 tsp. black...
Smoked Lamb Strip Loins with Roasted Garlic Blue Cheese Crust
From: Chef Kent Rathbun, Abacus, Dallas. Yield: 8 servings. LAMB SIRLOINS: 4 oz. canola oil 8 cloves garlic, peeled 4 shallots, peeled 2 jalapeo peppers,...
Steak Arepas with Avocado Cream
Yield: 12 servings. 1 Tbsp. red chili peppers, finely chopped 2 garlic cloves, peeled 2 tsp. ground cumin 1 tsp. dried oregano leaves 1 tsp. salt 1/4...
Steak Kosar
From: Executive chef Michael LaMarca, Hyde Park Prime Steakhouses, headquartered in Twinsburg, Ohio. Yield: 1 serving. 1 8-10 oz. filet mignon 2 large...
Floridian Citrus Rice Salad
Yield: 12 servings. VINAIGRETTE: 1/2 cup ruby red grapefruit juice 1/4 cup fresh lime juice 2 Tbsp. fresh oregano leaves, coarsely chopped 2 tsp. cumin...
Fresh Stuff: Crispy, Creamy, Crunchy, Cool
A BERRIED MENU: Summer Berry Fest fare at Not Your Average Joe's. Your customers know they should be eating more fruits and vegetables. Reminders are...
Primo Poultry
MENU ITEMS THAT STICKOUT: Lemon Grass and Ginger Marinated Turkey & Shrimp Pinwheels make a memorable? and flavorful? menu statement. Inspired recipes...
Prosciutto-Wrapped Avocado Slices
Yield: 12 servings. 3 lb. California avocados as needed, lemon juice 36 slices prosciutto Per order, slice half an avocado into three wedges; dip in lemon...
Red Grape Soup
From: Pastry chef Gale Gand, TRU Restaurant, Chicago. Yield: 1 gallon. 8 quarts red California seedless grapes 3 vanilla beans 2 cinnamon sticks 1/4 cup...
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