Ceviche of Hiramasa and Bay Scallop
Ceviche of Hiramasa and Bay Scallop with Beets, Mango Spheres, Baby Leeks and Fennel Mousse
Home » Food & Beverage (Page 20)
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Diver Scallop with Parsnip Puree
Diver Scallop with sous vide endive, parsnip purée, salsify, compressed apple and pistachio
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Sustainability at a Snail’s Pace
The Augustine Grille at the Sawgrass Marriott Golf Resort & Spa, Ponte Vedra Beach, Fla., is one of a select number of Florida dining outlets that were nominated and then approved by the organization for meeting its standards of quality, authenticity and sustainability.
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Sawgrass Serves Up Something for Everyone
Sawgrass Marriott Golf Resort & Spa focuses on locally sourced foods.
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Columbia’s Crowd-Pleasing Crab Clusters
- January 21, 2011
- Recipe Exchange, Side Bar
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Yield: 6 servings 2 tbsp. mayonnaise 1 tsp. horseradish ½ tsp. garlic powder ½ tsp. brown mustard ½ tsp. chopped parsley ½ tsp. lemon juice 2 egg yolks ¼ cup white onion, chopped very fine dash Tabasco dash Worcestershire sauce to taste white pepper 6 each 4” toast rounds (toasted white bread circles) 2 lbs. jumbo lumb Maryland crabmeat Procedure: [...]
- January 21, 2011
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Lobster with Chipotle Mango Jam
C&RB CLUB RECIPE Lobster with Chipotle Mango Jam For the Chipotle Jam: 1 mango, diced ½ red bell pepper, diced ½ yellow bell pepper, diced 2 tbsp. red onion, diced 2 chopped adobo chipotle peppers + 1 tsp. sauce (canned chipotle in adobo) ¼ tsp. ground coriander 3 tbsp. brown sugar pinch [...]
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Tea Smoked Shrimp with Mint-Ginger Chimichurri
- January 20, 2011
- Recipe Exchange, Side Bar
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C&RB CLUB RECIPE Tea Smoked Shrimp with Mint-Ginger Chimichurri Himalayan Salt Block Coarse Rock Salt (Ice Cream Salt) Pickling spice or other spice mix 2 oz. fresh mint 1 oz. fresh ginger, peeled and grated 1 large piece of garlic, peeled and grated Juice of one lemon 1 tsp. extra virgin olive oil Salt and pepper 8 peeled and deveined [...]
- January 20, 2011
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Crisp Buttermilk Marinated Quail
C&RB CLUB RECIPE Crisp Buttermilk Marinated Quail 4 breast of quail, breast bones removed, wings trimmed to leave only the first joint 1 cup buttermilk Panko bread crumbs Procedure: Prepare a stock from the quail bones and scraps Prepare a forcemeat with the unused meat scraps Marinade the breasts in the butter milk for at least an hour. Remove from [...]
