• Hibachi Steak Kabobs

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  • Lobster Fritter

    LOBSTER FRITTER 2 oz lobster, large pieces 2 oz prawns, large pieces 6 slices bacon very thin 6 shiso leaves fds camargue white sarawak pepper alternate prawns and lobster on skewers. season with fds and white sarawak pepper. portion 1 oz per fritter, wrap w/ shiso leaves then bacon. FRITTER BATTER ¾ c corn starch 3 c cake flour 2 […]

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  • Cinnamon Pear & Pecan Sticky Buns

    MAKES 24 SERVINGS   INGREDIENTS: 1 1/2 cups Milk heated 2 teaspoons Active dry yeast 1/2 cup Sugar granulated and divided 1/2 Butter melted 3 large Egg yolks 1 teaspoon Salt 5-6 cups All-purpose flour   3 cups Brown sugar teaspoons Ground cinnamon 1 1/2 quart Pacific Northwest Canned Pears drained and diced 2 cups Pecans toasted and chopped 2 […]

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  • Tarragon Seasoned Roast Chicken

    Whole Chicken3 lbs. Olive Oil3 Tablespoons Tarragon (dry)1 Tablespoon Granulated Onion1 teaspoon Dried Lemon Peel1 teaspoon Paprika1 teaspoon Kosher Salt2 teaspoons Ground Black Pepper2 teaspoons Pre-heat oven to 450 degrees. Wash the chicken removing any excess cavity fat and pat dry with a paper towel. Spread the olive oil over the entire chicken and then rub the spice mixture over […]

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  • Wigwam Grilled Lamb Rib Chops

    Australian Double Cut Lamb Rib Chops2 per order Marinade Olive Oil1 cup Rosemary (fresh)2 ounces minced Thyme Leaf (fresh)1 ounce Garlic (chopped)1 ounce Black Pepper (freshly ground)2 Tablespoons Combine all the ingredients of the marinade and place the lamb in the marinade for 15 to 30 minutes.  Keep the meat at room temperature before putting on the grill. Cross mark […]

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  • Chipotle-Adobo Pot Roast Taco

    Ingredients 1 package    Tyson® Yankee Pot Roast, Fully Cooked, Choice Chipotle Pot Roast Taco Meat 1/3 cup    Oil 18 oz    Onions, fresh, diced 1-1/4 oz    Garlic, fresh, minced 1 tbsp    Ground cumin, dry 2 cup    Roasted poblano salsa, commercially prepared 2 tbsp    Chipotle peppers in adobo sauce, canned, pureed 2 tbsp    Spanish paprika, dry Chipotle Seasoned Taco Shells 36    Mexican […]

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  • 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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