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...
Mango Ketchup
From: Chef Christopher Tunnell, Ketchup, West Hollywood, CA. Yield: 1 batch. as needed, olive oil 2 onions, diced 2 carrots, diced 2 ribs celery, diced...
Vegetarian Tamales
From: Corporate chef Beat Giger, Pebble Beach Resorts, CA. Yield: 8 servings. 4 Garden Hearts Petite Hearts of Romaine Lettuce 2 cups masa 3 cups vegetable...
Yellow Coconut Curry Sauce
From: Bonefish Grill, Tampa, FL. Yield: 1 cups sauce. 1 cups unswseetened coconut milk 1 Tbsp. yellow curry paste 2 chopped serrano chili peppers 2 Tbsp....
Sun-Dried Tomato Infused Hollandaise Sauce
Yield: 28 3-oz. portions. Serve with pan-seared salmon fillets finished in the oven until internal temperature reaches 155F. 1 8-oz. package RC Hollandaise...
Blueberry Bourbon Barbecue Sauce
From: Executive Chef John Brand, Charles Court, The Broadmoor, Colorado Springs, CO. 1 pint fresh blueberries 1 large onion, diced 1 bulb garlic, crushed...
Edisto Shrimp and Grits
From: Fatz Cafe, headquartered in Taylors, SC. Yield: 6 servings. Edisto Shrimp: 30 pieces jumbo shrimp 12 oz. popcorn shrimp 12 oz. Parmesan cheese 6 oz. bacon bits (warm) ...
Texas Shrimp Lemon Vodka Martini
Gulf of Mexico Rare Yellowfin Tuna Salad with Roasted Fennel, Capers and Olive Vinaigrette
From: Chef Dean James Max, 3030 Ocean Restaurant and Bar, Ft. Lauderdale. Yield: 6 servings. Yellowfin Tuna: 2 lb. Florida yellowfin tuna, sushi grade, center-cut piece to taste, salt and pepper...
Potato Shrimp Fritters
Yield: 48 servings, 3 3-oz. fritters per serving. 1 box Golden Grill™ Russet Premium Hashbrown Potatoes 1˝ qt. pancake mix 3 cups coconut milk 18 eggs...
Basic Idaho Potato Tot Recipe with Variations
Seared Shrimp with Roasted Pepper Salad and Grilled Parmesan Polenta
Ocean Garden From: Chef Jeremy Anderson, Elliotts Oyster House, Seattle. Yield: 4 servings. 8 Ocean Garden U/10 Authentic Mexican Shrimp 14 cup olive...
Roasted Gorgonzola- Stuffed Sweet Onions
National Onion Association From: Regional corporate chef Duane Keller, Western Golf Properties, Gainesville, Va. Yield: 12 servings. Roasted onions: 12...
Salad of Artichoke and Fava Beans with Arugula and Ricotta Dura
From: Executive Chef Robbie Lewis, Bacar, San Francisco. Yield: 6 servings. 4 fennel bulbs 6 baby artichokes, trimmed 3 shallots, peeled 2 cups fava beans,...
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