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[...]
Archive for the ‘Meat’ Category
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[...]
Pistachio Crusted Venison Tenderloin over Blueberry Chocolate Sauce
From the demo: Holiday with MENU Recipes courtesy of Chef Aldo Martinelli Serves 4 Ingredients: Venison tenderloin 1 tsp Fine Sea Salt ½ tsp Cracked Black Pepper 6 tbsp Olive Oil ½ cup Pistachio Toasted & Grounded ½ cup Bread Crumbs Unseasoned 1/3 cup Dijon Mustard 1 oz Unsalted Butter ¼ cup[...]
Oaxacan Black Mole
From the demo: Day of the Dead Foods Recipe Courtesy of Maite Gomez-Rejon, ArtBites Serves 8 ½ pound chile mulato (about 10) ½ pound chile ancho (about 10) ½ pound chile pasilla (about 10) ¼ cup sesame seeds, toasted ½ cup peanuts, without skin ½ cup raisins ½ cup apricots ½ cup pecans ½ cu[...]
Braised Pork and Apple
Recipe Courtesy of Chef Lisa Morgan From the demo Halloween Treats Ingredients: Brine 2 quarts water 1/2 cup kosher salt 1/4 cup granulated sugar 4 apple wedges 1/4 cup sliced fennel 1/2 yellow onion, sliced 1 tablespoon dried bird chilies rind from 1/2 lemon 1/8 cup dark Myer rum 1 tablespoons blac[...]
Lemongrass Chicken Banh Mi
From the demo: Asian Street Food Recipe Courtesy of Minnie Luong 1 French baguette olive oil to toast baguette fresh cilantro leaves soy sauce, or Maggi seasoning chopped jalapeno or Thai bird chilies julienned cucumbers bean sprouts garlic mayo (see recipe below) Lemongrass Chicken: 2 lbs boneles[...]
Korean BBQ Tacos
From the demo: Asian Street Food Recipe Courtesy of Minnie Luong 1.5 lb thinly sliced rib eye steak 12 corn tortillas olive oil for brushing Marinade: ¼ cup soy sauce 4 tsp sugar 3 cloves garlic, minced 3 scallions, cut into 1-inch pieces ¼ tsp black pepper 1 tsp sesame oil Spicy Cabbage Slaw:[...]
Inside Out Potato Skins in Bacon Cups
From the demo: Entertaining with Bacon! Recipes courtesy of Chef Amy Jurist Yields 2 Dozen Appetizers 1 pound of Regular Cut Bacon(not thick cut) 1 Package of Roschti Potatoes or a 12 oz bag of Frozen Hash Brown Potatoes – fried crisp(per package instructions) and seasoned with salt & pepper[...]
Bacon Satay with Peanut Dipping Sauce
From the demo: Entertaining with Bacon! Recipes courtesy of Chef Amy Jurist Yields 60 pieces 1 pound of Thick Cut Bacon 1 ½ Cups of Taste of Thai Peanut Sauce & Coating Mix 1 Can of Coconut Milk 1 Tsp of Superfine Sugar (to taste) Cooking Spray Prepare the pan(s) – Wrap a sheet pan [...][...]