Ingredients: 1 lbs. Chicken breast, sliced thin 1 EA Red Bell Pepper, julienne 1 EA Green Bell Pepper, julienne 1 EA Yellow onion, julienne 1 Cup Green Onion, chopped (green and white parts) 1 Tbsp. Ginger, minced 1 Tbsp. Garlic, minced 3-4 EA Dried Chili Peppers (optional) 1 Tbsp. Sugar 1 tsp. Chili Paste 1…
Club Oysters
Submitted by Stewart Redhead, Executive Chef, New Orleans Country Club, New Orleans, La.
Cajun Shrimp Boil
Submitted by Tom Freimuth, Executive Chef, Ocean Trail Restaurant, Talking Stick Resort, Scottsdale, Ariz.
Catfish Court-bouillon
Submitted by Gregg Collier, Executive Chef, Steelwood Country Club, Loxley, Ala.
Fried Oysters On the Half-Shell
Submitted by Stewart Redhead, Executive Chef, New Orleans Country Club, New Orleans, La.
Red Raspberry Pineapple Salsa
Red Raspberry Pineapple Salsa YIELD: 3 cups (12 ¼-cup servings) Ingredients 3 cloves fresh garlic 12 ozs. frozen red raspberries 1/2 cup pineapple, canned, crushed in juice, drained 1/2 cup onion, white, chopped fine 1/3 cup cilantro, chopped 2 Tbsp. jalapeno pepper, seeded and stemmed, minced 12 1/2 Tbsp. fresh lime juice 1 1/2 tsp.…
Pork Pot Stickers with Red Pepper Jam & Pickled Mango Slaw
Pork Pot Stickers with Red Pepper Jam & Pickled Mango Slaw Ingredients Red Pepper Jam (recipe follows) 3 cups julienned ripe mango 3 cups julienned red bell pepper 3 cups julienned green bell pepper 3 cups julienned red onion 2/3 cup julienned poblano pepper 3 tbsp. julienned jalapeno pepper 1/2 cup slivered cilantro 2 cups…
Chevy Chase Club’s Housemade Granola
Chevy Chase’s Housemade Granola Recipe by Elena Clement, Executive Pastry Chef, Chevy Chase (Md.) Club Yield: 1.5 gallons Ingredients: 10 cups oatmeal, old-fashioned 2 cups pumpkin seeds, raw, hulled, unsalted 2 cups sunflower seeds, raw, hulled, unsalted 2 cups sesame seeds 1.5 cups maple syrup, grade b preferred 1 cup extra virgin olive oil 1…
Cream of Cauliflower Soup with Foie Gras Cromesquis
Yield: 1 quart For the Cream of Cauliflower: 1 oz. butter 5 ozs. leeks, diced (white only) 1 ea. celery stalk, chopped, with leaves 1 piece bacon, applewood-smoked, 13/17 1 ea. bay leaf 1 sprig thyme leaf 13 ozs. cauliflower, florets 3 ozs. potato, peeled and sliced 40 ozs. chicken/vegetable stock 1.5 ozs. verjus to…
Breakfast Tacos with Cochinita Pibil, Scrambled Eggs and Crema
Breakfast Tacos with Cochinita Pibil, Scrambled Eggs and Crema Recipe and photo courtesy of American Egg Board. Yield: 12 portions Achiote Pork Ingredients 7 oz. Annatto seed paste 1/4 cup white distilled vinegar 3 cups water 2 tsp. salt 1 small package of banana leaves, enough to wrap the shoulder 2 lb. pork shoulder, bone…
Crispy Microbrew Onion Rings
Crispy Microbrew Onion Rings Recipe and photo courtesy of National Onion Association Ingredients: 1 large yellow onion sliced into 3/4″ rounds 1 large red onion sliced into 3/4″ rounds 1 large white onion sliced into 3/4″ rounds Batter: 2-1/3 cups tempura batter mix 1-1/2 cups microbrew ale very cold Breading: 6 cups Panko Japanese breadcrumbs 3…
Honey & Ale Braised Bratwurst Sandwich
Recipe courtesy of Daven Wardynski, Regional Executive Chef, Omni Amelia Island Plantation Resort Ingredients 4 Fresh bratwurst 1 quart Local ale 2 cups Clover honey 1 Fresh mango 1 Yellow onion 5 Garlic cloves 3 sprigs Fresh thyme 2 cups Chicken stock 1 Nappa cabbage 1…
First Down Jelly Doughnuts
Ingredients 4 1/2 cups bread flour 34 cup sugar 1 cup milk, warm 1/3 cup water 1 ea. egg, beaten 3 Tbsp. butter, melted 1 Tbsp. dry yeast 1 tsp. salt 1/4 cup sugar, superfine 1/2 cup spicy pepper jelly 2 Tbsp. TABASCO habanero sauce Procedure: In a standard mixer with a paddle, combine all…
Smoky Eggplant Hummus with Roasted Cauliflower Tapenade
Smoky Eggplant Hummus with Roasted Cauliflower Tapenade By Colby Newman, Executive Chef, Amarillo (Texas) Country Club For Hummus Ingredents: 1.25 cups Chickpeas, dried 1 tsp. baking soda 6.5 cups water 1 cups tahini paste 4 Tbsp. lemon juice, freshly squeezed 4 EA garlic, cloves 6.5 Tbsp. water, ice-cold TT salt Procedure: The night before, put…
Pepper-Crusted Ahi Tuna Wrap with Creamy Asian Dressing
Pepper-Crusted Ahi Tuna Wrap with Creamy Asian Dressing Recipe by Daniel Carrico, Executive Chef, DeBary (Fla.) Golf & Country Club Ingredients: 3 ounce Ahi saku block frzn 1 Tablespoon Black pepper 1 Tablespoon Canola Oil 1 each 12″ flour tortilla wrap 2 ounce jasmine rice, cooked 1/16 ounce shiso leaves 1/4 ounce Carrot shredded 2 each Won…