• Chicken ala Champagne

    Ingredients 8 oz Boneless Skinless Chicken Breast 1/4 Teaspoon Salt 1/3 Teaspoon Black Pepper Two Sliced Fresh Button Mushrooms 2 oz Dry White wine 1 Tablespoon of Flour 4 oz Chicken Stock 2 oz Champagne ½ Tablespoon Flour ½ Tablespoon Butter 1 oz. Heavy Cream Method 1 Sprinkle salt and pepper mix on chicken and dust chicken with one tablespoon […]

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  • “Almost as Good as Mama’s” Meatloaf

    Yield: 3 Loavesis Amt    Ingredient 10 lbs.    ground chuck (80/20) 10 ozs.     tomato juice 6     whole eggs 4 ozs.     bread crumbs 2 tsp.    dried oregano 1/2 tsp.    dried whole thyme 1 oz.     steak sauce dash     Worcestershire sauce 15 ozs.     sliced & drained canned mushrooms 1 tsp.    garlic powder 4 ozs.     grated Parmesan cheese […]

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  • Blood-Orange Reduction Sauce

    Chef’s Note: This is a very easy and flavorful sauce, especially for summer. At Alpine CC, we serve it with our orange-braised Atlantic salmon and fresh pineapple. Amt    Ingredient 6 ozs        rice wine vinegar 32 ozs.    blood orange puree 32 ozs.    fresh orange juice 1 tsp.         fish sauce 1 tbsp.     lemon grass 38 ozs.     sugar […]

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  • Argentinean Chimichurri

    Chef’s Note: Chimichurri is a staple at any Argentinean table, especially when we talk about meat (pretty much of any kind). It is great as a marinade, basting sauce or even as a steak sauce. Also, you should try rubbing it on grilled slices of artisan sour dough bread. Amt    Ingredient 3 ozs.         fresh garlic 1/2 bunch    parsley […]

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  • Lobster Cake Piedmontaise With Wisconsin Fontina

    Category: Sandwich Number of Servings: 12 Ingredients: Cake Ingredients: 2 pounds lobster claw and knuckle meat, coarsely chopped 1/2 cup mayonnaise 1/2 cup (2 ounces) Wisconsin Asiago cheese, shredded 1/2 cup (2 ounces) shallot, minced 1 tablespoon garlic, minced 1 tablespoon black truffle, chopped 1/4 cup fresh tarragon, chopped 1/4 cup fresh chives, chopped 1/2 cup tomato concasse 2 cups […]

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  • Sake Marinated Sea Bass with Jasmine Rice, Asian Wok Seared Vegetables and Indonesian Red & Yellow Pepper Coulis, Yuzu Vinaigrette

    Yield: 25 servings Ingredients 25 ea    Chilean Sea Bass (5 ½ oz.) 2 quarts    Sake Marinade (see recipe below) 3 lbs.    jasmine rice, dry weights 140 each    baby bok choy, 3” long ¾ 2” pan     Julienne vegetables (see recipe below) 2 qts.    Red Pepper Coulis (see recipe below) 1 pint    yellow pepper coulis 1 pint     Yuzu vinaigrette 1 […]

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  • Edamame Dip with Pita Crisps

    Yield: 8 servings 6 (6-inch) pitas, split in half horizontally, cut into triangles 1 tablespoon olive oil 1 garlic clove, minced ½ teaspoon kosher salt 1 ½ cups edamame 1 tablespoon extra-virgin olive oil, divided ½ teaspoon salt ½ teaspoon ground cumin 2 garlic cloves, peeled ½ cup parsley leaves 3 tablespoons tahini 3 tablespoons water 3 tablespoons fresh lemon […]

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  • Luau Beans

    Portion Size:  6 oz. Yield:  32 Servings Ingredients                                                   Amount  Carrots, diced, ¼”                              5 cups Green pepper, diced, 1”                      1 qt. Bush’s Best Vegetarian Baked Beans    1 #10 can (7 lb. 5 oz.) Pineapple tidbits canned with juice        1 qt. Cider vinegar                    […]

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  • Pirates Punch

    96 oz lemonade 8 oz pineapple juice 24 oz pomegranate juice 3 cup mint, fresh picked PROCEDURE: Combine lemonade and pineapple juice in large container.  In separate container combine pomegranate juice and fresh mint and muddle together until mint is completely broken down. Pour pomegranate juice with muddled mint through strainer into lemonade mixture.  Add ice as desired. Yield = […]

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  • Slippery Noodles

    ½ # Rigatoni 1gallon sauce pot filled with ¾ full with water ¼ cup whole butter (salted or unsalted depending on diet) 2tbsp. Grated Parmesan cheese Method: 1.    Bring water to a boil, add pasta, and cook for 8 minutes 2.    Toss with butter and cheese.

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