November 1, 2009
Edited by Gail Bellamy
RICELY PRESENTED: Moroccan Chicken with Apricots and Green Olives is served over an heirloom rice blend.
Going global these days isn't difficult. In fact, it's hard not to have a menu that's influenced by the flavors and ingredients of world cuisines. This month's recipes demonstrate the wealth of inspirations available to today's chefs. We're providing the recipe for Peruvian Quinoa Salad with Avocados from Andina Restaurant in Portland, and a Vietnamese Scrambled Egg Banh Mi from Chef Gabrielle Hamilton of Prune in New York City. Check out the Indian-Spiced Potato and Spinach Bajé recipe; it's a Healthy Category winner from the U.S. Potato Board's Culinary Institute of America Recipe Contest from Adam Kaswiner. Other robust ideas include the Greek Orange Salad from executive chef Joshua Linton of Ajasteak and Dana Hotel and Spa, Chicago. These and other recipes follow.
We know our readers are looking for commercial recipes that have been developed just for full-service restaurants. You'll find recipes such as Chef Jamie Gruber's Sauteed Prosciutto-Wrapped Gulf Red Snapper on our website at www.restaurant-hospitality.com. And because we know you're interested in other chef-created menu ideas, you can also search our recipe database by chefs' names. Check it out!
Tabule de Cereales Andino (Peruvian Quinoa Salad with Avocados)
Chef Jake Replogle, Haute Taco
Chef Chris Bybee, Sublime Catering
Chef Joshua Linton, Ajasteak & Dana Hotel and Spa
Chef Gabrielle Hamilton, Prune
Chef Jason McClure, Sazerac
Chef Eric Kleinman, ‘inoteca
Chef Chris Yeo, Straits Restaurant
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