Red Snapper Creole with Grilled Mangos and Bananas
Mar 10, 2008
From: Executive chef Justin Rambo-Garwood Philadelphia Fish & Co. Philadelphia. Yield: 2 servings...
Crispy-Skinned Yellowtail Snapper with Shrimp, Chinese Sausage, Pickled Green Papaya and Vietnamese Tea Foam
Crispy-Skinned Yellowtail Snapper with Shrimp, Chinese Sausage, Pickled Green Papaya and Vietnamese Tea Foam
Mar 10, 2008
From: Executive chef Michael Bloise Wish at The Hotel Miami Beach. Yield: 4 servings...
Edisto Shrimp and Grits
Edisto Shrimp and Grits
Mar 10, 2008
From: Fatz Cafe Headquartered in Taylors, SC. Yield: 6 servings...
Lomi Lomi Ahi & Coconut-Ginger Sauce with Toasted Peanuts
Lomi Lomi Ahi & Coconut-Ginger Sauce with Toasted Peanuts
Mar 10, 2008
From: Executive chef Mark E. Caldwell, J Vineyards and Winery Healdsburg, CA. This recipe was a runner-up winner in the Appetizer category of the Peanut Advisory Board’s recent recipe contest. Yield: 4 cups ahi; 2½ cups dressing...
Chipotle-Glazed Alaska Salmon with Spicy Peanut Salsa
Chipotle-Glazed Alaska Salmon with Spicy Peanut Salsa
Mar 10, 2008
From: Chef Rick Bayless Frontera Grill and Topolobampo Chicago. Yield: 8 servings...
California Avocado Tuna Sashimi, Diver Scallop, Picked Watermelon, Avocado Yuzu Emulsion
California Avocado Tuna Sashimi, Diver Scallop, Picked Watermelon, Avocado Yuzu Emulsion
Mar 10, 2008
From: Executive chef Rob Wilson Restaurant 162 Ritz-Carlton Laguna Niguel Dana Point, CA. Yield: 4 servings...
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