Mandarin Salmon Salad With Berries
Yield: 1 serving. 2 cups mixed salad greens 4 Belgian endive leaves, washed and patted dry 12 cup mixed berries such as blueberries,raspberries or strawberries...
Shrimp and Grits
From: executive chef Bob Waggoner, Charleston Grill, Charleston, S.C./Nathalie Dupree's Shrimp & Grits Cookbook (2006). Yield: 2 servings. GRITS: 2 14...
Polenta Rice Cakes
From: Master chef Michael Rech, California Culinary Academy, San Francisco. Yield: 4 to 6 servings 13 cup California wild rice 13 cup whiskey 3 cups chicken...
Brazilian Dressing
From: Chef Alice weingarten, Alice's Key west Restaurant. Yield:100 1-oz. servings. Citrus lavender honey vinaigrette: 1 cups Dijon mustard cup lavender...
Souffle Omelet with Balsamic Strawberries
Yield: 2 servings. 1 cups (about 8 oz.) fresh California strawberries, stemmed and quartered 1 Tbsp. chopped fresh mint 1 Tbsp. aged balsamic vinegar...
Southwest Sausage Breakfast Wraps
Yield: 4 servings. 2 Tbsp. butter 6 large eggs 8 Jones All Natural Golden Brown fully cooked sausage links, cut into 1/2" pieces 13 cup salsa or picante...
Fruited Barley Salad with Georgia Pecans, Granola Croutons and Maple Yogurt Dressing
Yield: 6 servings. 2 cups water 1 cup quick-cooking barley tsp. salt 2 (1.23-oz.) granola bars 23 cup Georgia pecan halves cup plain lowfat yogurt cup...
Breakfast Panini with Georgia Pecans, Cheddar and Sausage
Yield: 4 large panini. 1 tsp. butter, plus more for bread 3 green onions, chopped 4 fully cooked breakfast sausages (thawed if frozen), chopped 1/2 cup...
Bourbon-Maple Brined Berkshire Pork Chops
From: Chef J. Kevin Storm, CeC, Bellerive Country Club, St. Louis. Yield: 5 servings. PORK CHOPS: 1 cup bourbon 1 cup water 1/4 cup salt 1/2 cup Dijon...
Cajun-Style Gumbo
Yield: 5 servings. 1 tsp. olive oil 1 green bell pepper, diced 1 medium onion, diced 4 cloves garlic, minced 2 Tbsp. flour 1 14 12-oz. can diced tomatoes,...
Celery Root Soup with Caraway and Escargot
Chef Michael Solomonov, Marigold Kitchen, Philadelphia Yield: 4 servings. 1 yellow onion, peeled and thinly sliced 2 celery ribs, sliced 1 Tbsp. caraway...
Coffee Potato Soup
From: Chef Jacky Robert, Petit Robert Bistro, Boston. Yield: 4 servings. 4 Idaho potatoes 2 qt. water 3 Tbsp. butter 1 cup heavy cream 12 cup freshly...
Creamy Vegetable Barley Soup
From: Chef /owner Frank Scibelli, Mama Ricottas and Cantina Fifteen Eleven, Charlotte, NC. Yield: 4 servings. 1 15-oz. can kidney beans, rinsed and drained...
Restaurant Eugene Onion Soup
Linton Hopkin From: Chef Linton Hopkin, Restaurant Eugene, Atlanta. Yield: 8 servings. 6 large Spanish-style onions 6 Tbsp. whole butter 1 cup sherry...
Shrimp Bisque Cappuccino with Whipped Yuzu Cream and Fennel Pollen Spices
From: Executive Chef Bernard Guillas, The Marine Room, La Jolla, CA. Yield: 6 servings. BISQUE: 1 lb. Ocean Garden Authentic Mexican Shrimp, shell-on,...
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