Recipe provided by Phillips Foods, Inc., submitted by Chef Dennis Friedman. Yield: 4 servings. 16 oz. Phillips Jumbo Lump Crab Meat 4 8-10" circular rice...More
From: Moss Beach Distillery, Moss Beach, CA. Yield: 2 servings. 6 oz. shredded Monterey Jack Cheese 3 oz. crab meat Fresh California Avocado*, peeled...More
From Chef Kimberly Morabito, Table Nectar, Oakland, CA. Yield: 6 servings; 3 cups. 2 oz. raw cashews (soaked for 3 hours) 3 oz. extra virgin coconut oil...More
From: Chef Michael Maddox, Le Titi de Paris, Arlington Hts., IL. Yield: 2 servings cup pear puree 1 Tbsp. extra-bitter cocoa powder 1 Tbsp. creme de cacao...More
Yield: 12 servings. 12 American lamb rib chops, frenched 1 cups extra virgin olive oil 30 cloves garlic, crushed cup white wine cup lemon juice cup mint...More
From: Chef Michael Giletto, Cherry Valley Country Club, Skillman, NJ. Yield: 1 serving. 2 stems Christopher Ranch California heirloom green garlic, sliced...More
Yield: 4 servings. tsp. garam masala 2 tsp. olive oil 1 lb. boneless American Lamb leg or shoulder, cut into " cubes 2 pieces stone fruit (plums, apricots...More
From: Chef Ben Pollinger, Oceana Restaurant, NYC. Yield: 4 servings. 4 (4-6-oz. each) Wild Alaska Halibut fillets to taste, salt and pepper cup white...More
From: Chef Allen Susser, Chef Allen's, Aventura, FL. Yield: 12 servings. 6 ripe mangos (12 count), cut in large dice 3 cups diced seedless watermelon...More
