Ceviche Gazpacho
Ceviche Gazpacho
Dec 08, 2008
Yield: 8 servings...
Diver Scallop and Caviar Devilled Eggs Recipe
Diver Scallop and Caviar Devilled Eggs Recipe
Dec 08, 2008
...
Lamb Carpaccio with Tabbouleh and Hot Peppers
Lamb Carpaccio with Tabbouleh and Hot Peppers
Dec 01, 2008
Sameh Wadi, Chef/Owner, Saffron Restaurant and Lounge, Minneapolis...
Piedmontese-Style Stuffed Veal
Piedmontese-Style Stuffed Veal
Dec 01, 2008
From: Chef Peter Schonman, Biaggi's, Bloomington, IL. Yield: 12 servings...
Polenta-Encrusted Scallops and Roasted Exotic Mushrooms
Dec 01, 2008
From: Chef Chris Nason, Sapphire Grill, Savannah. Yield: 24 servings...
Grilled Baby Artichokes with Mozzarella, Parma Prosciutto and Balsamic Syrup
Grilled Baby Artichokes with Mozzarella, Parma Prosciutto and Balsamic Syrup
Dec 01, 2008
From: Chef Tony Baker, Montrio Bistro, Monterey, CA. Yield: 12 servings...
Grilled Halibut with Yellow Tomato Basil Sauce, Watercress, Feta and Strawberries
Grilled Halibut with Yellow Tomato Basil Sauce, Watercress, Feta and Strawberries
Dec 01, 2008
From: Chef Jamie Lauren, Absinthe, San Francisco. Yield: 24 servings...
Mexican Cloud
Mexican Cloud
Dec 01, 2008
...
Roquefort Tenderloin Filet on Sorriso
Roquefort Tenderloin Filet on Sorriso
Dec 01, 2008
Yield: 24 servings...
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