Recipes Index - page 2
Creamy Lobster Risotto with Clam and Vermouth Jus
Here's a wonderfully elegant lobster risotto that makes a great starter to dinner or even works as a light lunch.
Thai Lobster Bisque with Mango and Basil
A Bisque is a rich and cream soup. Shellfish is a common ingredient. Lobster bisque is a classic dish but Executive Chef John Doherty of the Waldorf=Astoria Hotel in New York City adds his own twist in this Thai version. A really beautiful dish.
Crab Cakes with Watercress and Blood Oranges
This delicious recipe comes from Drake's Beach Café in Inverness, CA.
At Drake’s Beach Café, the best crab cakes are made from the Dungeness crab cooked the day they are caught. Watercress and blood oranges add color and a refreshing counterpoint to the fresh seafood. Grapefruit and arugula are also a good combination for this dish.
Creamy Tomato Basil Soup
Berghoff Restaurant's (Chicago) Chef Matt Reichel says this is his favorite soup to make for his kids.
Hot and Spicy Chicken Feet
Here's something different from Andrew Zimmern, host of the Travel Channel's Bizarre Foods. Hot and spicy chicken feet are a favorite treat in Asian countries.
Seared Baby Squid with Parsley and Garlic
This classic French dish is so beautifully simple: fresh squid, parsley, and garlic. Fleur de sel is called for in this special dish but any nice sea salt will do.
Peach, Plum, Nectarine and Vegetable Tempura
Tempura is both delicious and easy to make. Vegetables are the most common but fruit makes a sweet treat. Stone fruits like peaches, plums, and nectarines hold up very well to being lightly fried. Apples can also be used.
Fava Bean Bruschetta
This tapas-style appetizer is a simple and delicious start to a meal. Served at MarketBar in San Francisco.
Smoked Salmon Crab Cakes
Smoked salmon makes a wonderful addition to classic crab cakes.
Portabellas with Arugula and Parmigiano
This is a beautifully simple recipe that is full of flavor. Earthy portabella mushrooms, spicy arugula, salty anchovies, and buttery Parmigiano cheese combine for a delightful starter to any fine meal. This recipe was created by Mario Batali.
Guacamole with Lobster
This is a wonderful version of guacamole created by Chef Julian Medina. Ripe avocados, lobster, mango, onions, and jalapeño combine for a delicious dip perfect for an upscale dinner party or weekend football game.
Asparagus Spring Rolls with Sweet Red Chili Dipping Sauce
Here's a refreshing twist for using asparagus. Crunchy and delicious, these party appetizers make a colorful presentation and they're healthy.
Baby Artichokes with Parmesan, Meyer Lemon, and Extra-Virgin Olive Oil
Sometimes simple is best. This recipe only has a few ingredients. Use the best you can find and this dish is extraordinary.
Dungeness Crab Guacamole
Fast and easy, here is a beautifully rich dip for tortilla chips. Equally great for an elegant party or a football game. Created by Chef Jose Garces of Tinto restaurant in Philadelphia.
Avocado-Tomatillo Dip
This dip is great for chips, nachos, or veggies. Created by Chef Jesse Perez of Nava restaurant in Atlanta.
Crispy Asparagus Straws with Prosciutto
This recipe is so fast and easy but your dinner guests will never know. This is a great appetizer for parties but is so delicious you'll want to make it for your own family. The prosciutto is optional but adds a wonderful savory and salty flavor.
Grilled Seafood Skewers
Here's a tasty yet simple recipe for grilled seafood from author Terra Kiros. The recipe calls for shrimp, squid, swordfish, and tuna but you can use any fish that can be cut into cubes.
Coconut-Citrus-Marinated Lobster Ceviche with Mango Pico de Gallo
"This ceviche comes from the tropical region of the Yucatán, on the Caribbean coast of Mexico. Gently steamed lobster meat is marinated in a lush, tasty blend of coconut milk, citrus juices, chiles, and ginger. It is perfectly paired with a colorful pico de gallo made with mango, red onion, bell pepper, cilantro, and mint." -from the book.
Mango and Dungeness Crab with Avocado, Cucumber, Tomato, Crisp Lotus Root
This recipe was created by Los Angeles celebrity chef Joachim Splichal (Patina Restaurant) for the 59th Annual Emmy Awards Governors Ball.
Shrimp and Summer Fruit Kabobs
Here's a fast and easy way to prepare a light appetizer for a party. Fresh fruit, fresh herbs, and shrimp thrown on the grill make a delicious combination your guests will love.
Sautéed Prawns with Lemon and Tomatoes
Here is a very simple but elegant way for preparing shrimp. This recipe was created by Gerald Hirigoyen of Piperade and Bocadillos, both in San Francisco.
Polenta with Tomato Basil Salsa
This dish makes a wonderful appetizer with bold, fresh flavors. If you don't care for polenta, you can serve tortilla chips with the Tomato Basil Salsa.
Grilled Scallop and Watermelon Kabobs
Here's a light and refreshing alternative to your typical outdoor grilling fare. These make a wonderful appetizer for an outdoor barbecue or hor'dourves for a cocktail party. They're also very simple and quick to make.
Shrimp Ceviche with an Avocado Twist
This recipe was created by Chef Rafael Palomino of Pacifico (Nuevo Latino Restaurant and Tapas) in New York, courtesy the Chilean Avocado Importers Association. This dish is not a true "ceviche" because the fish (in this case, shrimp) gets cooked before serving.
Aji Amarillo Avocado Tostada
This recipe was created by Chefs Mary Sue Milliken and Susan Feniger of the Border Grill Restaurant.