Tony Mantuano’s Salmon Tagliata with Arugula and Fennel
Serves 4 as an appetizer or 2 as a main course Ingredients: Two 6-ounce salmon fillets, sliced thin Sea salt and freshly ground black pepper Fennel pollen Large handful of arugula 1 small bulb fennel,...
View ArticleRick’s Gently Cooked Salmon over Mesclun Greens and Peanut Salsa
Servings: 4 Ingredients: 3 peeled garlic cloves 2 dried guajillo chiles, stemmed, seeded and torn into large pieces 2 canned chipotles en adobe, stemmed and roughly chopped 1 cup roasted, unsalted...
View ArticleGrammy’s Noodle Kugel
Ingredients: 1 pound broad noodles ½ pound unsalted butter 24 ounces small curd cottage cheese ½ pint sour cream (1 cup) 4 eggs at room temperature 1 cup sugar ½ cup orange juice Instructions: Cream...
View ArticleFamily Noodle Kugel
Ingredients 1 1lb. broad egg noodles 4 eggs, beaten ¼ cup sugar 1 1lb-4oz. can crushed pineapple ½ cup butter, melted 2 cups small curd cottage cheese 1 cup sour cream Cinnamon to taste 1...
View ArticleBill Kim’s Pork Tenderloin with Quinoa, herb “Ko-Rican”sauce & Egremont...
Ingredients: Herb “Ko-Rican”sauce 1 cup cilantro or basil picked 2 tablespoons oregano ½ cup garlic cloves ½ cup olive oil ¼ cup salt Instructions: Combine all ingredients. Blend in food processor for...
View ArticleRick Bayless’ Apple and Butternut Squash Soup
Serves 4 Ingredients 1 quart chicken broth 2 tablespoons butter 1 large white onion, diced ½ medium butternut squash, split in half lengthwise, seeds removed and discarded, cut into large pieces,...
View ArticleMario Santiago’s Black Bean Quesadillas
Prep time: 15 min Ingredients: 1 can of Goya black beans (Drained and rinsed) 2 small tomatillos 1 red bell pepper 4 whole slices pineapple 1 cup fresh goat cheese or chihuahua cheese, shredded 4 Corn...
View ArticleRick Bayless’ Emergency Black Bean Tacos
Serves 4 Ingredients: 4 ounces fresh Mexican chorizo 1 can black beans 1cup Frontera Tomatillo Salsa 3 avocados salt 12 fresh corn tortillas A few sprigs cilantro for garnish Instructions: Lay the...
View ArticleTim Cushman’s Steak Sukiyaki
1 large or 2 small servings Ingredients: 8 oz. thinly sliced ribeye or NY strip steak, slices no more than 1/16” thick 2 TBL unsalted cold butter, divided in half 15 g./2 TBL paper...
View ArticleRick Bayless’ Cream Cheese Queso Fundido
Ingredients 2 tablespoon olive or vegetable oil 1 medium white onion, cut into medium dice 1 poblano chile, cut into medium dice 8 ounces baby bella mushrooms, cut medium dice ½ cup Modleo Negra 8...
View ArticleJoe Frillman’s Shaved Brussels Sprouts
Ingredients: Instructions: Turn oven to 350F Slice red onion with the grain into 1/8th inch slices. Place in colander and season with salt liberally. Allow to drain over a bowl. After 10 min, rinse...
View ArticleRick Bayless’ Chicken Salad Tacos with Shredded Brussels Sprouts
Ingredients 1 pound brussels sprouts, ends trimmed and withered outside leaves removed 2 cups coarsely shredded cooked chicken (I use either the meat I’ve pulled from a rotisserie chicken or leftover...
View ArticleBlack Mole
Yield: about 4 quarts Ingredients 5 ancho chiles, wiped clean, seeds and veins removed, seeds reserved 5 black Chilhuacle chiles, wiped clean, seeds and veins removed, seeds reserved 5 guajillo...
View ArticleWon Kim’s Beer, Cabbage and Pork Recipe
Ingredients 1/2 head green cabbage 1 red onion 3 slices thick cut bacon 1 bundle thyme 1/2 cup Tocayo beer 2 tablespoons butter 1 pork tenderloin salt and pepper to taste Instructions: Julienne...
View ArticleRick Bayless’ Quick Pozole
Serves 6 Ingredients 1 25-ounce can hominy 1 20-ounce container or can chicken vegetable soup 1 cup red chile enchilada sauce Salt ½ small head green cabbage (preferably savoy), thinly sliced 1...
View ArticleBo Fowler’s Crispy Salmon with Endive and Citrus Salad
Ingredients: Rio Star Grapefruit, Tangerine Dandy, Sanguinelli Blood Orange, lemon Salmon 4 – 6 oz. Gochujang 2 oz. Mixed citrus juice 2 fl oz (include 2 fl oz....
View ArticleRick Bayless’ Salmon Ceviche with Cara Cara Oranges
Ingredients Makes 4 cups, serving 8 as an appetizer 1 pound very fresh skinless salmon fillets (you’ll need about 1 ¼ pounds if the salmon has the skin-trim off the skin before proceeding), cut into...
View ArticleStephen Gillanders’ Roasted Carrot & Pistachio Salad
Ingredients Bunch of Carrots, scrubbed 1¾ c Apple Cider Vinegar 1/2 c Golden Raisins 1 c pistachios (shelled) Salt 2 tbs. sugar 3 tbs. butter Blue, or cheese of your choice Instructions Place the...
View ArticleRick Bayless’ Pistachio Salsa Verde over Salmon
Serves 4 Ingredients Olive oil Four 4- to 5-ounce (1 to 1 ¼ pounds total) salmon fillets with the skin on 1 large (about 1 pound) fennel bulb, fronds cut from the bulb and sliced ¼ inch thick. 1...
View ArticleJill Barron’s Honey and Chili Seared Shrimp over Fennel and Spinach Saute
Serves 4 Ingredients 24 pieces of raw shrimp, 16-20 ct sized ¼ cup olive oil Salt and pepper 2 bulbs of fennel sliced about 1/8 of an inch thick, save the fronds 1 lb. spinach 1 small chipotle chili...
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