From the demo Japanese Fusion Recipes 2 Recipes Courtesy of Yumiko Weeks 4 SERVINGS 10 oz ground turkey 8 ½ oz (1/2 package) TOFU drained, cut into ½ “ pieces ½ medium red and yellow bell peppers, diced 1 medium zucchini, diced 8 medium button mushrooms, diced 1 small onion (yellow) diced 4[...]
Archive for the ‘Meat’ Category
Surfas Favorite Product: Pomegranate Paste
One of the wonderful things about shopping at Surfas is finding unusual (and inspiring) products around every corner. Every week something new catches our interest and gets our creative cooking juices flowing. This week we found a new-comer to our shelves, Persian Pomegranate Paste and we immediatel[...]
Creamy Chicken with Red Grapes Recipe
From the demo: Japanese Fusion with Yumiko Weeks 4 servings Ingredients: 24 oz (4 pieces) chicken breast or thighs (with some skin preferable) ¼ (each) medium red and yellow bell peppers, and cut into thin strips 2 celery stalks, chopped in ½” pieces 12 small button mushrooms ¾ cup (177 ml) whi[...]
Steak Tartare Recipe
From the demo: Rise to the Occasion Recipes Courtesy of Hedda Dowd and Chef Cherif Brahmi of Rise Restaurant Steak tartare can be made with ground or chopped raw beef. Be sure to acquire your meat from a good source, to avoid any risk associated with eating uncooked meats. Yields 4-6 servings 12 oun[...]
BBQ Kobe Beef Back Ribs Recipe
From the demo: Classics of American Cuisine Through a New Lens with Chef Meg Hall Makes 8 Servings 2T Dried thyme 2 T Granulated garlic 2 T Onion powder 2 T Brown sugar 2 T Paprika 2 T Chili powder 2 t Dried rosem[...]
Turkey with Chive Gravy Recipe
Recipe by: Cristina Ferrare Ingredients 1 15 pound turkey 2 cups dijon mustard 4 fresh lemons 1 cup low sodium soy sauce Cracked pepper , enough to cover the bird with a nice sprinkling 2 bunches fresh poultry herbs (you can find them in any market), they usually consist of parsley, sage, ro[...]
Colusari Red Rice Chowder with Corn, Squash and Chorizo
Ingredients 1 pound Red Colusari Rice 6 cups chicken stock 6 ounces smoked chorizo sausage 6 cups leeks, half moon slice, white parts only 2 tablespoons minced garlic 1/3 cup extra virgin olive oil 6 cups Butternut squash (peeled, seeded and ¼” cubed) 1 gallon chicken stock 4 cups corn 2 cups hea[...]
Paella with Chicken and Shrimp
From the demo: Paella Party Recipe Courtesy of Chef Taji Marie Serves 8-10 6 boneless chicken thighs, trimmed of fat and cut into 3 pieces each 1 lb large raw shrimp, peeled and cleaned salt and pepper 1 orange, zested 1 tbl Spanish paprika Olive oil, as needed 1/2 lb Spanish-style chorizo, sliced 1[...]
Roast Leg of Lamb Coated in an Herbal Rub and Pan Potato Babies
From the demo: Easter Feast! Recipe Courtesy of Chef Meg Hall Serves 8 1 Leg of Lamb, approx. 5 lbs. 1 can NOMU lamb rub 3T Extra Virgin Olive Oil TT Kos[...]
Cocoa Braised Oso Bucco
From the Demo: Aphrodisiac Menu Recipe Courtesy of Cafe Surfas Executive Chef Brandi Quinn Serves 4 to 6 Ingredients: 6 to 8 large 2 1/2-inch-thick veal shanks, each patted dry and tied securely with kitchen string to keep the meat attached to the bone Valrhona cocoa powder All-purpose flour for dre[...]
Fancy Pigs in a Blanket
From the demo Snack Table Stars with Chef Meg Hall Ingredients: 1 pkg. Cantimpalitos Cocktail Sausages 1 pkg. Puff Pastry 5 ozs. Gruyere Cheese, shaved 1 jar Honey Mustard Preheat oven to 375 Thaw puff pastry. Roll out with rolling pin and flour. Cut into 2”x 2” squares and[...]
Chipotle Chicken Drumettes with St. Agur Blue Cheese Dipping Sauce
From the demo Snack Table Stars with Chef Meg Hall Dipping sauce: 2 ozs or ½ cup St. Agur Blue Cheese 1 cup Greek Yogurt 1/3 cup Crème Fraiche 2 tbs Chives, snipped To Taste Salt and Black Pepper Chipotle Sauce: 1 Cup Red Wine Vinegar 2 Tablespoons Chipotle Powder 1 Tablespoon New Mexico C[...]
Wild Boar Sausage and Artichoke 3 Cheese Ravioli
From the demo: Holiday with MENU Recipes courtesy of Chef Aldo Martinelli Serves 4 Ingredients: 28oz 3 Cheese Ravioli 10oz Wild Boar Sausage 1 tsp Minced Garlic ½ cup White Wine 1 tsp Fresh Thyme 1 tbsp Olive Oil 2oz Shallots thin Sliced 4 Giudia Artichoke 8 oz Pomodorina Sauce In a large skillet[...]