Calypso Ham Steaks
Calypso Ham Steaks
Mar 05, 2009
Yield: 12 servings ...
Peppermelon Cocktail
Peppermelon Cocktail
Mar 05, 2009
Yield: 1 serving...
The Lucky Pear Cocktail
The Lucky Pear Cocktail
Mar 05, 2009
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Plantain Crusted Crab Cakes
Plantain Crusted Crab Cakes
Mar 05, 2009
Crab-lovers will want to know that National Crab Day is March 9th, but crab cake recipes like these can be served any day of the year...
Most Creative Single Course: The Pawpaw Course
Mar 05, 2009
This Appalachian cuisine recipe was awarded Most Creative Single Course and Most Creative Single Course Presentation at the recent 2009 Cast Iron Cook-Off sponsored by the Collaborative for the 21st Century Appalachia. The event was held in...
Peanut-Marinated Ribeye with Asian Slaw
Peanut-Marinated Ribeye with Asian Slaw
Mar 01, 2009
From: Chef Skyler Watchorn, Seasons at Rose Creek, Fargo, ND. $1,000 First Prize Winner in the Entree Category of the Peanut Advisory Board 2008 Chef Recipe Contest. Yield: 24 servings...
Snake River Farms Tomahawk Ribeye
Snake River Farms Tomahawk Ribeye
Mar 01, 2009
From: Executive chef Brian Massie, Brand Steakhouse at the Monte Carlo, Las Vegas. Yield: varies...
High Steaks
High Steaks
Mar 01, 2009
For many customers, steaks elevate the dining experience. Steak can be a splurge food for celebrations, or a more frugal menu choice, depending on portion size and preparation style. This month's recipe inspirations run the gamut. Brand Steakhouse...
Classics Get Shaken & Stirred
Classics Get Shaken & Stirred
Mar 01, 2009
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