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...
Texas Shrimp Lemon Vodka Martini
Texas Shrimp Lemon Vodka Martini
Mar 10, 2008
From: Chef David Garrido, of Chuy’s Comida Deluxe, (formerly of Jeffrey’s of Austin, TX). Yield: 4 servings...
Gulf of Mexico Rare Yellowfin Tuna Salad with Roasted Fennel, Capers and Olive Vinaigrette
Mar 10, 2008
From: Chef Dean James Max, 3030 Ocean Restaurant and Bar Ft. Lauderdale. Yield: 6 servings...
Mini Crab Cake Sandwiches
Mini Crab Cake Sandwiches
Mar 10, 2008
Yield: 8 sandwiches...
Salmon Salad with Poached Pear and Bacon Sherry Vinaigrette
Salmon Salad with Poached Pear and Bacon Sherry Vinaigrette
Mar 07, 2008
From: Chef Brian Piasecki Jiko Disney’s Animal Kingdom Lodge Lake Buena Vista, FL. Yield: 12 servings...
Grilled Pasilla Rellenos
Grilled Pasilla Rellenos
Mar 07, 2008
Yield: 6 servings...
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