California Avocado Corn Chowder
From: Chef Gerry Kent, The Forge, Temecula, CA. Yield: 4-6 servings. POBLANO SAUCE FOR GARNISH: 1 cup vegetable stock 1 tsp. dried poblano chile, roasted...
Creamy Onion Dip
Yield: 3 1/3 cups. 4 cups finely chopped onions 2 Tbsp. olive or vegetable oil 2 tsp. paprika 2 cups sour cream to taste, salt and pepper Heat oil in...
Crispy Fried Calamari Salad with Pummelos and Mandarin-Basil Vinaigrette
From: Chef Richard Sederholt, Scottsdale Plaza Resort, Scottsdale, AZ. Yield: 2 servings. CALAMARI: 2 cups vegetable oil, for frying 1/2 cup all-purpose...
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...
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...
Smoked Chicken Bistro Salad
Yield: 12 servings. 12 Tyson? CrossFires? Ready-to-Cook, Grill Marked Smoked Chicken Breast Filets, 5 oz., frozen 1/4 cup McCormick? Montreal Chicken?...
Warm Chicken Salad with Tangerine, Tarragon and Arugula
From: Chef Allen Susser, Chef Allen's, Aventura, Fla. Yield: 4 servings. 4 8-oz. chicken breasts, boneless, skinless 2 Tbsp. fresh tarragon leaves 1 pint...
Wood-Grilled Organic Hanger Steak, Fingering Potatoes and Baby Tomato Confit
Chef/owner Paul Virant, Vie, Western Springs, IL Yield: 4 servings. FINGERLING POTATOES AND BABY TOMATO CONFIT: 1/2 lb. fingerling potatoes, sliced, poached...
Turkey Bruschetta with Mezzo Secco and Jack Cheese
From: Chef Kevin Millonzi, Restaurant Prov, Providence, RI. Yield: 8 servings. TURKEY CUTLETS: 8 5-oz. turkey cutlets, pounded thin 1 lb. grated Wild...
Grilled California Avocado BLT Burger with Caramelized Chipotle Onions
From: Clint Stephenson, Friendswood, TX, Grand Prize Winner of the 2004 Sutter Home Winery Build a Better Burger contest. Recommended wine pairing: Zinfandel....
Tuna Fritters
Yield: 4 fritters. 2/3 cup rice as needed, vegetable oil 6 oz. Chicken of the Sea Chunk Light Tuna in Spring Water 1/4 cup milk 2 eggs, separated 2 Tbsp....
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),...
Sweet Pineapple Spring Rolls
Photo Credit: Simplot Yield: 15 servings. FILLING: 40 oz. RoastWorks Flame-Roasted Pineapple 24 oz. chicken breast, 3/8" dice 12 oz. Mexican Blend Cheese,...
Minted Fruit Rice Salad
Yield: 12 servings. 1 #10 can Dole Crushed Pineapple, drained, juice reserved as needed, water 3 cups uncooked long grain rice 1 1/2 cups cucumber, chopped...
Sour Cherry Rice
Photo Credit: USA Rice Federation Yield: 12 servings. 3 cups long grain white rice, uncooked 6 cups cranberry juice 1 1/2 cups dried cherries 2 3 pieces...
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