Golden Tuscan Chicken 

Yield: 4 servings. 4 6-oz. boneless, skinless chicken breasts 1 Tbsp. chopped thyme 1 Tbsp. chopped oregano 3/4 tsp. kosher salt 2 Tbsp. olive oil 4 cups...

Honey BBQ Shredded Pork 

Yield: 8-10 servings. 1 pork shoulder, picnic roast (fat removed) 1 1/4 cups ketchup 1/2 cup water 1/2 cup honey, preferably dark 1 cup chopped celery...

Ocean Clams and Gnocchi with Pancetta Gorgonzola Sauce 

Yield: 16 appetizer servings. 2 15-oz. cans Sea Watch Whole Ocean Clams 1/2 cup reserved clam juice 2 lb. prepared gnocchi SAUCE: 8 oz. pancetta, diced...

Pleasing Pastas  

Pumpkin Ravioli Yield: 10 servings. FILLING: 2 cups solid-pack pumpkin 1/8 tsp. nutmeg 1/4 cup assorted dried friut, chopped 1 cup crushed Amaretti cookies*,...

Roasted Pork with Caramelized Onions in Port  

Yield: 24 servings. PORK: 9 lbs. whole boneless pork loin, cut into 3 10-pieces 2/3 cup salt 1/2 cup sugar 6 qts. boiling water 2 medium onions, halved...

Soy Balsamic Lacquered Black Cod 

BLACK COD: 3 oz. black cod fillet 1 Tbsp. soy balsamic glaze (recipe follows) 1 Tbsp. carrot coulis (recipe follows) 1/8 oz. chives MAPLE GLAZED YAMS...

Turkey Osso Buco Style with Cannellini Beans 

Yield: 4Establishment: Restaurant, Club Operation, Catering OperationEthnicity: ItalianMeal Type: Main Course, EntrPreparation Method: SimmerProduct Type:...

Tuscan Beef Ribs 

Yield: 12 servings. 12 Tyson Fully Cooked Bone-In Slow-Roasted Beef Short Rib Portions, frozen SEASONING MIXTURE: 1/4 cup rosemary, fresh, minced 1/4...

Twice-Braised Veal with Black Cardamom and Preserved Lemon 

Yield: 12 servings. 7 lb. veal shank cross cuts, cut 1 1/2 thick (IMPS/NAMP 1357 or 1312), about 12 2 Tbsp. kosher salt 1 tsp. ground white pepper 1/3...

Fresh Tomato Orange Soup 

Yield: 12 servings. 4 3/4 lb. fully ripened fresh Florida tomatoes, divided 3 oz. unsalted butter 12 oz. diced onions 3 cloves minced garlic 3 oz. all-purpose...

American Lamb Ragout 

Yield: 12 servings. 7 lb. American Lamb boneless shoulder, trimmed as needed, olive oil 4 cups yellow onions, diced 2 cups carrots, diced 1/4 cup garlic,...

Braised Pork with White Beans and Spiced Pears 

Yield: 6 servings. 3 cups white beans 24 garlic cloves 1 bundle sage 5 lbs. pork leg, boneless 1 cup vegetable oil 8 onions, diced 4 tomatoes, peeled,...

Fiery Pesto Alfredo Chicken 

Yield: 12 servings. 12 Tyson Top-Crusted Garlic-Focaccia Breast Filets, Ready-to-Cook, Breaded, 4-oz. RED CHILE PESTO ALFREDO SAUCE: 7 1/2 cups Alfredo...

San Antonio Egg Sandwich with Pico Sauce 

Yield:12 servings. PICO SAUCE: 1 1/2 cups mayonnaise 1 Tbsp. ground cumin 1 Tbsp. chopped fresh cilantro 2 tsp. lemon juice 1 tsp. cayenne pepper 12 4...

Asian Lemongrass Wings  

Yield: 12 servings. GINGER LEMONGRASS GLAZE: 3 cups hoisin sauce, commercially prepared 1 1/2 cups lime juice, fresh 3 Tbsp. lemongrass, fresh, minced...

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In This Issue - September 2008

Features
- Pictures of Health

Editorial
- It's Time to Make Your Place Special

Rising Stars
- Marc Forgione

Fridge Raid
- French Twist

Observer
- Dining in Hi-Def

Master Mixologist
- Patricia Richards

Newsletter

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August

October 22-24, 2008
Food Safety in the 21st Century Marketplace: Best Practices Throughout the Supply Chain
Sponsored By: National Restaurant Association

November 2, 2008
Jean-Louis Palladin Foundation dinner and auction
Sponsored By: Chef Andre Rochat

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