Pavo Quesadilla with Fruit Chutney
Pavo Quesadilla with Fruit Chutney
Jan 01, 2010
From: Chef Steve Felenczak, Hyatt Regency, Miami. Yield: 12 servings...
Filo Purses Stuffed with Mushrooms and Artichokes
Filo Purses Stuffed with Mushrooms and Artichokes
Jan 01, 2010
From: Chef Annie Somerville, Greens Restaurant, San Francisco. Yield: 24 servings...
Aubergine-Cumin Relish for Roasted Venison with Baba Ghanoush
Aubergine-Cumin Relish for Roasted Venison with Baba Ghanoush
Jan 01, 2010
From: Chef Brad Farmerie, Public, Double Crown, NYC. This recipe is served with traditionally prepared baba ghanoush on house-made cumin-paprika scented quinoa flatbread with Cervena venison. Yield: 6 servings...
Blueberry Lemon Shooters
Blueberry Lemon Shooters
Jan 01, 2010
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Braised Pork Belly in Dashi
Braised Pork Belly in Dashi
Jan 01, 2010
From: Chef Sean O'Brien, Zinnia Restaurant, San Francisco. Yield: 24 servings...
Hamachi, Strawberry and Yuzu Ceviche
Hamachi, Strawberry and Yuzu Ceviche
Jan 01, 2010
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