Recipe and image provided by the American Lamb Board Ingredients 2 to 3 Tbsp. olive oil 1-1/2 quarts Sweet onions, thinly sliced 1 quart American Lamb shoulder, braised, shredded 3 cups Red Bliss potatoes, cooked, large dice 1-1/2 cups Roasted red peppers, diced 24 large Eggs, large, beaten 3/4 cup Milk, 2% 2 tsp. Kosher salt 1 tsp. Black pepper, ground 1-1/2 cups Manchego,…
Rosemary Pecan Brittle
Recipe by Elena Clement, Executive Pastry Chef, Chevy Chase (Md.) Club Ingredients: 1 # granulated sugar 1 cup corn syrup 1 cup water 2 cups toasted, warm pecan pieces 1 ½ teaspoon sea salt 2 tablespoons Villa Manodori Extra Virgin Olive oil with Rosemary 1 teaspoon baking soda – dissolved in 1 tablespoon water 1…
Gluten-Free Local Dungeness Crab Cake with Tropical Fruit Salsa and Spicy Mango Coulis
Gluten-Free Local Dungeness Crab Cake with Tropical Fruit Salsa and Spicy Mango Coulis Recipe by Scott Diehl, Executive Chef of Diablo (Calif.) Country Club. Ingredients: For the Crab Cake: 1lb. Dungeness Lump Crab 2 tbs. blended olive oil ¼ cup diced onion ¼ cup diced red bell pepper ¼ cup diced yellow bell pepper ¼…
Pan-Seared Maine Diver Sea Scallops with Fresh Heart of Palm, Wild Mushrooms and a Bittersweet Blood Orange Sauce
Pan-Seared Maine Diver Sea Scallops with Fresh Heart of Palm, Wild Mushrooms and a Bittersweet Blood Orange Sauce Recipe by Scott Diehl, Executive Chef of Diablo (Calif.) Country Club. 16 ea. fresh diver sea scallops not frozen or chemical treated ½ lb. fresh wild mushroom sautéed 4oz fresh heart of palm cut in half length…
Sugar Cane Manhattan
Submitted by Rodman Paixão, Hilton São Paulo Morumbi
Tailgate Tea
Submitted by Sugarlands Distilling Co.
Holiday Spirit + Christmas Passion
Submitted by Darlan Sanches and Pedro Henrique Campelo, Hilton Barra Rio de Janeiro
“Viper Bite”
Submitted by Erika Tucker, Director of Catering and Special Events, River Place Country Club, Austin, Texas
Pomegranate Martini
Submitted by Kristin Eagen, Food and Beverage Manager, Cherry Creek Country Club, Denver, Colo.
Lemon Pear Martini
Submitted by Evan Summa, Assistant General Manager/Clubhouse Manager, Hyperion Field Club, Johnston, Iowa
Cooked Egg Holiday Eggnog
Ingredients: 12 whole eggs, separated 1 cups sugar 1 quarts California whole milk 1 quarts California heavy cream 1/2 tablespoon pure vanilla extract 1/2 teaspoon fresh grated nutmeg Optional: 8 ounces of good quality dark rum or bourbon Procedure: In a large bowl add the sugar, vanilla, and the egg yolks and beat together until…
Guajillo Marinated Aussie Beef Pitas
Courtesy of Meat and Livestock Australia Ingredients 2 lbs. Aussie grass-fed beef bottom flat, sliced 1 cup guajillo paste marinade 6 each pita bread, toasted 2 cups Greek yogurt coleslaw 2 cups roasted pineapple salsa 1 cup guajillo chili sauce 1 cup micro greens Procedure For the beef: Marinade beef with guajillo paste and let…
Korean Sticky Ribs with California Walnuts
Courtesy of California Walnuts Ingredients For the candied walnuts: 3 cups California Walnuts 1 cup powdered sugar For the Korean sticky ribs: 1/4 cup honey 1/8 cup California Walnuts, roasted and roughly chopped 1/4 cup Gochujang Red Pepper Paste 1 rack Baby Back or Spare Ribs, pre-cooked and cut into individual riblets For the garnish: …
Bookcliff CC Signature “O” Sauce for Chicken Wings
Submitted by Matt Edgerley, Executive Chef, Bookcliff Country Club, Grand Junction, Colo.
Oven “Smoked” Loin-Back Ribs
Submitted by Tom Johnson, Executive Chef, Breezy Point (Minn.) Resort