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...
From: Chef Rick Bayless Frontera Grill and Topolobampo Chicago. Yield: 8 servings...
From: Executive chef Rob Wilson Restaurant 162 Ritz-Carlton Laguna Niguel Dana Point, CA. Yield: 4 servings...
From: Chef David Garrido, of Chuy’s Comida Deluxe, (formerly of Jeffrey’s of Austin, TX). Yield: 4 servings...
From: Chef Dean James Max, 3030 Ocean Restaurant and Bar Ft. Lauderdale. Yield: 6 servings...
