Braised Bacon & Crispy Orange with Fresh California Avocado
Braised Bacon & Crispy Orange with Fresh California Avocado
Nov 01, 2008
From: Chef Andy Arndt, formerly of Ojai Valley Resort (currently with Elaine Bell Catering, Napa, CA). Yield: 12 servings...
Honey Chipotle Ribs
Honey Chipotle Ribs
Nov 01, 2008
Yield: 12 plates for sharing...
Corned Beef Hash with Poached Eggs
Corned Beef Hash with Poached Eggs
Nov 01, 2008
From: Executive Chef Tom Fleming, 214 Central, Dallas. Yield: 12 servings...
Roast Leg of Lamb with Apricot-Cherry Glaze
Roast Leg of Lamb with Apricot-Cherry Glaze
Nov 01, 2008
From: Kendal Duque, Sepia, Chicago. Yield: 8-12 servings...
Kahlua Steak
Kahlua Steak
Nov 01, 2008
From: Chef Amanda Reeves, Amanda's Bistro, Mexico Beach, FL. This recipe was a runner-up in the 2007 Peanut Advisory Board recipe contest. Yield: 6 servings...
Smoked Honey Ice Cream
Oct 01, 2008
From: Sous chef Meredith Spalviero, Carolina's, Charleston. Chef Jeremiah Bacon serves the ice cream with an almond cake. Yield: 1½ to 2 cups...
Edamame-Tofu Croquettes
Edamame-Tofu Croquettes
Oct 01, 2008
Yield: 10-12 servings...
Elizabeth's Chocolate Pudding Pies
Elizabeth's Chocolate Pudding Pies
Oct 01, 2008
From: Author and grillmaster Elizabeth Karmel, Taming the Flame: A Southern Girl's Sassy Guide to Grilling and BBQ. Yield: 6 servings...
Pomegranate Poached Pear, Warm Spice Cake & Port Fruit Compote
Oct 01, 2008
From: Pastry chef Suzanne Imaz, One Sixty Blue, Chicago. Yield: 28 servings...
Devil Fudge Brownies
Oct 01, 2008
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