Holiday Porter Artichoke & Cheese Dip
Yield: 12 servings (4 cups). 3/4 cup Samuel Adams Holiday Porter 1 3/4 lb. artichoke hearts (12 14-oz. cans, drained, or equal quantity frozen and thawed)1...
Grape Schiotta with Chevrot
Yield: 1 loaf. 2 lbs. California seedless grapes 1 lb. bread dough (recipe follows) 4 oz. sugar 4 Tbsp. extra virgin olive oil 2 rosemary sprigs 1 Tbsp....
Heirloom Tomato and Wisconsin Asiago Tart
Yield: 12 servings. DOUGH:3 3/4 cups all-purpose flour 1 cup butter 2 egg yolks pinch of salt1/4 cup cold water 3 cups dried beans, for baking weights...
2004 Was The Best Year Ever To Eat In Restaurants
There may be no person in America who travels to more cities and eats in more restaurants than John Mariani, who has written a column in these pages for...
Panko Fried Turkey Croquettes
Yield: 4 servings. 1 lb. ground turkey1/4 cup cilantro, washed, dried and chopped1/4 cup red peppers, fine brunoise1/2 tsp. salt1/4 tsp. pepper1/2 cup...
Crostini with Gorgonzola
Yield: Varies. as needed, multi-grain baguette as needed, olive oil as needed, BelGioioso CreamyGorg as needed, honey as needed, hazelnuts, toasted and...
Polenta Baskets Stuffed with Gorgonzola, Porcini Mushrooms and Truffle Oil
Yield: approximately 50 cups. POLENTA CROUTONS:15 oz. regular or instant polenta, prepared as directed POLENTA AND PORCINI:8 oz. porcini, fresh or frozen,...
Rosemary Hazelnut Potato Bread
Yield: 18 half-inch slices. 1/3 cup lukewarm water 1 tsp. honey 1 package (.25 oz.) active dry yeast 1 1/3 cups (2 medium) potatoes, peeled and cut into...
Roasted Georgia Pecans with Grapes, Olives and Fresh Thyme
Tamara MurphyYield: 4-6 servings. 1 cup Georgia Pecan halves 1 cup oil-cured olives (or favorite assortment)1 cup red seedless grapes 2 Tbsp. fresh thyme...
BBQ Mexican Shrimp with Hoisin Sauce and Watermelon Salsa
Yield: 12 servings. 36 large Mexican shrimp, peeled and deveined1/8 cup olive oil 2 Tbsp. garlic, roasted, chopped 2 tsp. ginger, chopped fine 1 Tbsp....
Short Rib and Potato Taquitos
Yield: 24 servings, 2 taquitos each. 2 tsp. olive oil 8 lb. beef short ribs as needed, salt and black pepper 2 2/3 cups diced carrot 2 2/3 cups diced...
Blue Smoke Deviled Eggs
Yield: 20 deviled egg halves. 10 eggs for hard-boiling 1 tsp. tarragon-infused champagne vinegar1/2 tsp. Coleman's Dry Mustard 2 tsp. Dijon mustard 7...
Sweet Corn Seviche
Yield: 12 portions (6 to 7 cups seviche).6 ears fresh Supersweet Corn, divided 3 Tbsp. fresh lime juice 2 Tbsp. extra virgin olive oil 1 tsp. kosher salt...
Skewered Chicken with California Raisin Dipping Sauce
Yield: 8 servings. 2 lbs. chicken breast, boneless MARINADE:1/3 cup California raisins, chopped1/4 cup sake or pale dry sherry 1 Tbsp. dark soy sauce...
Breaded Calamari with Fresh Fruit Salsa
Yield: 4 servings. CALAMARI:1 lb. Blount Premium Unbreaded Calamari Rings 1 1/2 cups all-purpose flour1/2 cup cornmeal 2 eggs 2 cups milk 3 cups bread...
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