Rack of Lamb with carrot puree, root vegetables, Carmellini beans and port wine sauce Amt Ingredient 1 lb. lamb rack, boneless 1 bunch chervil, chopped 2 tbsp. Dijon mustard ¼ cup fine bread crumbs Procedure: Cryovac and cook in 130º water for two hours. Cool lamb completely. Sear lamb with ample salt and pepper. Cool and [...]
1/4 — medium red onion, diced 1/4 — Holland red pepper, diced 6 tbsp. — minced cilantro 1 — large egg 1 — lemon, zest and juice 1 lb. — jumbo lump crabmeat splash — Tabasco 1 tsp. — Worcestershire sauce 2 tsp. — Dijon mustard 2 pinches — Old Bay seasoning 1/3 cup — Hellman’s mayonnaise 1/4 cup — [...]
1 lb. — yellowtail flounder [8 small fillets] 10 ea. — red seedless grapes, cut in half 10 ea. — green seedless grapes, cut in half 16 ea. — blanched asparagus spears 1 cup — seasoned flour 4 — large eggs, seasoned and whipped 2 ea. — blanched and shelled 1-¼ lb. lobsters prepared citrus beurre blanc Procedure: Warm four [...]
Submitted by John Miller, Executive Chef, Coto de Caza (Calif.) Golf & Racquet Club
Submitted by Perry Seal, Executive Chef, Hillwood Country Club, Nashville, Tenn.
Submitted by Perry Seal, Executive Chef, Hillwood Country Club, Nashville, Tenn.
Submitted by Robb Wyss, Executive Chef at Illini Country Club, Springfield, Ill.
Submitted by Jeff Dowdle, Executive Chef, Heritage Golf Club/1250 Heritage
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