Sides
Egg Drop Soup, Central Style
From: Chef Tom Fleming, 214 Central, Dallas, TX. Yield: 12 servings. 4 qt. chicken stock 18 oz. egg whites (frozen or liquid egg whites) 6 oz. shiitake...
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Greek Lamb Salad with Fresh Mint Dressing
Yield: 4 servings. lb. cooked Americn lamb leg or shoulder, cut into " cubes cup pitted kalamata or black olives, drained and sliced in half cup prepared...
Grilled Asparagus with Crab & Chopped Egg Vinaigrette
From: Chef Tom Fleming, 214 Central, Dallas. Yield: 12 servings. Vinaigrette: 4 large shallots 2 tsp. garlic 3 Tbs. Dijon mustard cup champagne vinegar...
Caesar Salad with Roasted Peppers in GranQueso Ring
From: Chef Jose Gutierrez, Peabody Hotel, Memphis. Yield: 10 servings. GranQueso Rings: cup all-purpose flour 3 Tbsp. granulated sugar 4 egg whites (hold...
Cucumber Mango Salad with Chili Garlic Sauce
Yield: 4 servings. 4 Tbsp. Lee Kum Kee Chili Garlic Sauce 4 oz. Lee Kum Kee Plum Sauce 2 Tbsp. Lee Kum Kee Sesame Oil 1 oz. vinegar (lime juice may be...
Warm Idaho Potato, Roasted Beet and Roma Tomato Salad with Herb Pesto
From: Chef Todd Downs. Yield: 4 servings. Each salad is served with a 4-oz. grilled chicken breast. 8 Idaho yellow fingerling potatoes, blanched until...
Laredo Salad with Marinated Onions
Yield: 12 servings. 3 large yellow and/or red onions, halved cup red wine vinegar cup water cup sugar 1 tsp. ground cumin 1 tsp. chili powder tsp. salt...
Sesame-Crusted Crab Cake Salad with Yuzu Citrus Dressing
Yield: 12 servings. Dressing (yields 3 cups): cup Japanese yuzu fruit juice (can substitute lemon juice) cup tamari (premium soy sauce) cup orange blossom...
Tangerine Chipotle Lettuce Cups
Yield: 6 lettuce cups. 1 pouch (7.1 oz.) Chicken of the Sea Premium White Tuna, Premium Light Tuna or Premium Albacore Tuna in Spring Water 1 cups bean...
Crisp Goose-Fat Idaho Potatoes
From: Chef David Walzog, Wynn Resort, Las Vegas. Yield: 4-6 servings. 4 sprigs of thyme 2 sprigs of rosemary 2 bay leaves 3 large Idaho Potatoes, " dice...
Spanish Cocktail
From: Fine dining chef Adam Navidi, Hyatt Regency Huntington Beach/owner, Chef Adam Navidi's Signature Cuisine, Huntington Beach, CA. Yield: 24+ pieces....
Thai Spring Rolls
Yield: 32 appetizer servings. 1 lb. Certified Angus Beef sirloin, sliced thin 3 oz. sriracha or pepper sauce 4 tsp. red curry paste 2 Tbsp. black sesame...
Crab Avocado Parfait with Zesty Plantain Chips
From: Chef Joanna Fioravanti, Gilmore's Restaurant, Downington, PA. Yield: 8 servings. 3 ripe avocados from Mexico, divided 1 lb. lump crab meat cup sour...
Mediterranean Potato Dip
Yield: 48 servings, cup each. carton Nature's Own Potato Pearls Premium Mashed Potatoes 2 Tbsp. salt 3 qt. boiling water 1 qt. plain lowfat yogurt 1 cups...
Tuscan Sun Roasted Tomatoes with Tuna and Pesto
Yield: 12 servings (2 halves). 12 large Roma tomatoes, halved lengthwise, seeds and juices removed 2 Tbsp. extra virgin olive oil 2 tsp. minced fresh...
Avocado Salsa
Yield: 1 gallon. 2 qt. fresh avocados, chopped 2 qt. plum tomatoes, ripe, chopped 2 cups red onions, diced 1 cups Frank's RedHot Original Cayenne Pepper...
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