Vanilla Annatto Spiced Baja Prawns
Photo Credit: Mexican Shrimp Council Yield: 6 servings. PRAWNS: 18 U-12 white Authentic Mexican Shrimp (extra large) 1 Tbsp. olive oil VANILLA ANNATTO...
Crispy Fried Calamari
Photo Credit: Sunkist Yield: 2 servings. CALAMARI: 2 cups vegetable oil for frying 1/2 cup all-purpose flour 1 tsp. corn starch pinch kosher salt pinch...
Ahi Tuna
Chris Fernandez, Poggio Sausalito, Calif. 8-10 oz. center cut ahi tuna loin 2 shallots, minced 4 Tbsp. champagne vinegar 6 Tbsp. extra virgin olive oil...
New England Rice and Shrimp Fritters
Photo Credit: USA Rice Federation Yield: 24 servings. BATTER: 6 cups flour 6 eggs 1/4 cup olive oil 1/4 cup melted butter 2 Tbsp. Old Bay Seasoning as...
Almond Gazpacho with Grapes
Photo Credit: California Table Grape Commission Yield: 8-10 servings. 4 thick slices of bread with crust removed 5 oz. almonds, lightly toasted 2 cloves...
Classic Seviche-Avocado Tostaditas
Photo Credit: Mexican Avocados Yield: 24 tostaditas. 1 lb. very fresh boneless, skinless ocean fish fillets (tuna, marlin, snapper, grouper or salmon),...
Stir-Fry Chop Chop Salad
Yield: 4 servings. STIR-FRY: 2 tsp. olive oil 1 lb. asparagus, cut into 1 pieces 1/2 cup diced yellow squash 1/2 cup carrot, peeled, coin-sliced, cut...
Kiwi Cafe Salad
Yield: 4 servings. 5 oz. firm tofu, drained, cut into 1 cubes 1 tsp. cumin, ground 1/2 tsp. seasoned salt 2 cloves garlic, crushed 2 Tbsp. olive oil 3-4...
Asparagus and Pistachio Salad
From: Chef Dan Barber, Blue Hill at Stone Barns, Pocantico Hills, New York. Yield: 8 servings. 2 cups asparagus tips, blanched 1 cup fava beans, blanched...
Nutty Pear Slaw
10 lb. Pacific Northwest Canned Pear Halves, liquid reserved 6 Tbsp. orange juice concentrate 1 Tbsp. Dijon-style mustard 3/4 tsp. salt 1/2 tsp. pepper...
Organic Sweet Green Salad with Toasted Pistachios, Wisconsin Pepato Cheese, and Cherry Tomatoes
From: Chef Goose Sorenson, Solera, Denver. Yield: 4 servings. 2 tsp. butter 1 cup shelled green pistachios to taste, salt 1/4 cup sweet Riesling wine...
Avocado Carpaccio
From: Chef Franco Brattoli, Columbia Inn, Montville, N.J. Yield: 4 servings. 2 avocados from Mexico, cut in half, pitted and peeled; thinly sliced lengthwise...
Tex-Mex Shrimp Salad
12 oz. Contessa large uncooked shrimp, thawed 2 tsp. olive oil 8 oz. frozen corn, thawed 2 1/2 Tbsp. fresh ginger, minced 2 cloves garlic, minced 1 shallot,...
Grilled Rack of Lamb, Summer Salad, Basil and Charred Tomato Vinaigrette
From: Chef Jim Bostsacos, Molyvos, New York, NY. Yield: 12 servings. SKORDALIA (YIELDS 3/4 CUP): 1 Tbsp. almonds 3 large cloves garlic 1 small potato,...
Green Mango and Lychee Salad with Cashews and Lychee-Mint Vinaigrette
Executive Chef Michael Bloise, Wish at The Hotel, Miami Beach Yield: 6 servings. SALAD: 12 oz. mixed greens 1/2 lb. Florida lychees, peeled, seeded and...
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