Recipes Index - page 3
Potato Rajas and Avocado Tacos
This recipe was created by Chefs Mary Sue Milliken and Susan Feniger of the Border Grill.
Crab and Avocado Margaritas
Here's an easy avocado appetizer to jazz up your next party.
Monk’s Famous Seafood Chowder
Monks Bar and Restaurant (http://monks.ie)is a famous Irish landmark in the village of Ballyvaughan, in County Clare, located in the West of Ireland. The Seafood Chowder is their signature dish. Here's the recipe.
Baked Crab Cakes with Spicy Mango Lime Sauce
Crab cakes are a wonderful American tradition found in most areas of the country. Crab cakes are an elegant dish, yet comfort food at the same time. You will find them on the menus of five-star restaurants and at most hole-in-the wall crab shacks. This particular recipe uses fairly traditional ingredients for the crab cakes, but adds spicy fruity sauce for some extra pizzazz.
Carpaccio of Sea Scallops with Sherry Vinegar—Honey Emulsion
Scallop appetizer recipe from Geoffrey Zakarian's Town/Country Cookbook. Geoffrey Zakarian has cooked at some of the world’s best restaurants over the past twenty years, including Arpège in Paris and the Dorchester in London. In New York City, he was the Chef de Cuisine at Le Cirque and Executive Chef of 44 at the Royalton and “21.” In 2001, he opened Town in midtown Manhattan and in 2005 Country near Madison Square Park.
Seared Bay Scallops with Brown Butter Emulsion
From Geoffrey Zakarian's Town/Country Cookbook. Geoffrey Zakarian has cooked at some of the world’s best restaurants over the past twenty years, including Arpège in Paris and the Dorchester in London. In New York City, he was the Chef de Cuisine at Le Cirque and Executive Chef of 44 at the Royalton and “21.” In 2001, he opened Town in midtown Manhattan and in 2005 Country near Madison Square Park.
Poached Lobster in Clarified Butter with Gnocchi and Green Pea Sauce
This beautiful lobster recipe comes from Master Chef Michel LeBorgne, co-founder of the prestigious New England Culinary Institute in Vermont.
Chilled Zucchini Soup with Basil and Walnuts
Here is a wonderfully simple recipe to make use of all those summer zucchini. Add some basil and walnuts and you have a delicious and refreshing soup that is great for an appetizer or a light lunch. It's low fat, healthy, and tasty. What more could you ask for?
Vichyssoise - Chilled Potato and Leek Soup
Most consider vichyssoise to be a classic cold French soup although some believe it was invented in New York City at the Ritz Carlton. Regardless, this potato and leek soup remains a true classic with simply wonderful flavor.
Grilled Shrimp with Mint and Cilantro Pesto
Here is a wonderful grilled summer appetizer from Zov Karamardian's cookbook. Zov is the chef and owner of Zov's Bistro in Tustin, California.
Spicy Watermelon & Corn Salsa
Definitely not your average salsa, this wonderful watermelon and corn salsa stands apart from the tomato variety. A little spicy, a little sweet, this salsa works great as an appetizer served with corn chips. It can also be used as a condiment for tacos, burritos, or even a turkey burger!
Fresh Pea Soup with Morels
A mere handful of morels elevates an otherwise humdrum pea puree into a soup with swagger! These amazing springtime mushrooms have an unusual honeycomb surface and an earthy, woody flavor. Look for morels that are on the drier side, as a moist interior is a perfect habitat for unwanted guests. If you are unable to find fresh morels, try shiitake mushrooms; their flavor will marry well with the sweet-tasting peas. - from "Keep it Seasonal" by Annie Wayte
Pea Soup with Dungeness Crab & Chervil Cream
Recipe courtesy Chef Thierry Rautureau (The Chef in the Hat) of Rover's, one of Seattle's finest restaurants. Chef Rautureau will prepare this dish at the 7th Annual Heart's Delight Wine Tasting & Auction, a fundraiser for the American Heart Association. Donate at http://heartsdelight.kintera.org.
Duck and Roasted Garlic Quesadillas with Tomatillo Salsa
Here is a gourmet version of traditional quesadillas that will impress your guests. Flavorful, well-balanced, and not too spicy, these duck and roasted garlic quesadillas make wonderful appetizers for a get together with friends or a fancy cocktail party. To save time, all the components for the quesadilla can be made a day ahead of time. The final assembly and cooking only takes about 30 minutes.
Raspberry Tequila Sangria
Sangria is a traditional Spanish drink that combines wine and fresh fruit. This Mexican-style sangria has a higher alcohol content than most sangrias (great for pairing with spicy foods) and is as much a margarita as it is a sangria. Always use a tasty wine when making sangria as it will be the most prominent flavor.
Mexican Sangria
Sangria is a traditional Spanish drink that combines wine with fruit and a little sugar. This Mexican version is a similar fruity concotion but has a higher level of alcohol which makes it great for pairing with spicy foods. Always use a decent wine when making sangria, as the wine will be the most prominent flavor.
Chilled Pineapple and Avocado Soup with Chipotle Cream and Pepitas
This is a wonderful soup that is both sweet and spicy. It makes a great appetizer or starter to a meal. You can also serve it for dessert by leaving out the chipotle. The pepitas (Mexican pumpkin seeds) add a nice crunch to contrast with the smooth texture of the soup. Very simple to make, you can whip up this soup in less than 15 minutes.
Herb Focaccia with Artichokes, Roasted Garlic, and Goat Cheese
Tangy and savory, this wonderful focaccia tastes complex but is simple to make. Serve as an appetizer or makes a great meal when accompanied by a bowl of tomato or mushroom soup.
Smoked Duck and Oyster Gumbo
Gumbo is an African word that originally meant okra. Now gumbo refers to any kind of soup or stew with okra in it. Okra is used to thicken and flavor the dish. Gumbos come in all sorts using a variety of ingredients, typically what the cook can find in the pantry. This recipe contains oysters, andouille sausage, and smoked duck.
Michael Chiarello's Polenta Bites with Caramelized Mushrooms
The soft polenta I made at Tra Vigne was so good that customers were always asking me for the recipe. I was almost embarrassed to give it to them because it called for an amazing amount of cream. But what a delicious indulgence! This is the same recipe, but since you eat only a small bite when it is an appetizer, the amount of cream doesn't seem so extreme. - Michael Chiarello
Michael Chiarello's Crispy Sausage-Stuffed Olives
This appetizer packs a lot of southern Italian attitude into every bite. I love to catch my guests off-guard with a flavor they don't expect. The idea is to wake up their palates with some big tastes and textures. This dish does just that. - Michael Chiarello