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Papas Chorreadas
Papas Chorreadas – ( Potatoes with Spiced Cheese, Tomato and Onion Sauce ) Classic Latin American Recipe Serves: 8 Ingredients: 2 tbls. Butter 4 Scallions...
Chef Josh Silvers:Organic Prunes in a Squab Consommé Gelée
This recipe is courtesy of Josh Silvers. Josh Silvers is the Chef and Co-Owner with his wife, Regina, of Syrah Restaurant. Guided by a passion for food and a...
Ahi Cones
By Chef James Ormsby, Made with: California Farmed Abalone Tobiko Caviar Ingredients For the Cones: 1 lb. California Farmed Baby Abalone Steaks Olive Oil 1 Jar Black...
Shrimp and Lobster Soup
Shrimp and Lobster Soup By Master Chef Robert Sturm, Custom Foods, Chicago, IL. and Executive Chef John Molloy, Red Lobster and Corporate Chef Stamford Dalton, Kettle...
Guava sunset
Guava Sunset By Smoothie Chef Cynthia Clarke, Smoothie Sensations Ingredients: 2-1/2 cups Guava Juice blend 2 cups Frozen Peach Slices 1 Frozen Banana, Sliced...
Cracked Dungeness Crab
Cracked Dungeness Crab By Chef Edward Pizzuti, Cafe Giostra, Brando’s, Petaluma, CA Serves: 4 Marinade Ingredients: 4 oz. Extra Virgin Olive Oil Juice of two...
Hot Brown Shrimp Sandwich
Hot Brown Shrimp Sandwich By Master Chef Robert Sturm, Custom Foods, Chicago, IL. and Executive Chef Dale Festler, Landry’s Seafood Houses, Houston TX Made...
Thomas Keller: Nantes Carrot Stew
Thomas Keller: Nantes Carrot Stew 2 pounds sweet carrots, preferably Nantes 1 teaspoon coriander seeds 1 teaspoon caraway seeds 4 to 6 tablespoons (2 to 3...
Scallion Potato Cakes: Thomas Keller
Ingredients 5 scallions 3 pounds large russet potatoes 1/2 cup cornstarch Canola oil Kosher salt and freshly ground black pepper Directions While potato pancakes...
Thomas Keller: broccolini salad with burrata cheese
Here is another great recipe from ad hoc at home by our good friend Thomas Keller 2 pounds broccolini 3 large cremini mushrooms, about 2 inches in diameter 1 red...
