Rosemary Buttermilk Fried Chicken Submitted by Bob Burns, Executive Chef, Austin (Texas) Country Club Yield: 25 servings Amt Ingredient 10 whole chickens (each 2-3/4 lbs.) without giblets, each cut into 8 pieces 2 qts. buttermilk brine (see recipe below) for coating flour seasoned with salt and pepper chicken velouté (see…
Smoked Chicken
Smoked Chicken For use in nachos, quesadillas, empanadas, tamales, tostados, queso and soups Submitted by Bob Burns, Executive Chef, Austin (Texas) Country Club Yield: 10 lbs. Amt Ingredient 10 whole chickens without giblets 3/4 cup adobo seasoning per bird (see recipe below) For the adobo seasoning: Amt …
Grilled Chicken Wrap
Grilled Chicken Wrap Submitted by Michael Weisshaupt, Executive Chef, Fiddler’s Elbow Country Club, Bedminster Township, N.J. Yield: 1 serving Amt Ingredient 1 12-in. whole-wheat tortilla 6 ozs. chicken breast 2 slices Swiss cheese ½ avocado ½ cup caramelized Vidalia (or other sweet onion) 1…
Pan-Seared Day-Boat Diver Scallops
C&RB CLUB RECIPE Pan-Seared Day-Boat Diver Scallops with lobster meunière sauce, haricots verts, and Romano cheese risotto For the scallops: Amt Ingredient 3 ea. sea scallops 1 tsp. whole butter to taste salt and pepper olive oil Procedure: In a sauté pan set over medium heat, add oil. When the oil is heated, add the…
Eggplant Ovalini
C&RB CLUB RECIPE Eggplant Ovalini Yield: 2 servings Amt Ingredient 1 eggplant 2 ozs. extra virgin olive oil ¼ tsp. herbs de Provence to taste salt and pepper 4 ozs. asparagus, julienned* 4 ozs. carrot, julienned* 4 ozs. squash, julienned (the outside colored peel only)* 4 ozs. red pepper, julienned* 4 ozs. onion, julienned* to…
Kale and Quinoa Cake
C&RB CLUB RECIPE Kale and Quinoa Cake Yield: 2 servings Amt Ingredient ½ cup dry quinoa 1 cup water 1 red bell pepper, small dice 3 scallions, julienned 2 cups kale, lightly sautéed 2 cups spinach, lightly sautéed 2 eggs to taste salt and pepper pinch cumin 1 grapefruit, segmented 1 watermelon radish, julienned 1 …
Seared Atlantic Salmon
C&RB CLUB RECIPE Seared Atlantic Salmon with Sun Chokes, Fingerling Potatoes, Onions, Olives, Baby Kale and Walnut Romesco Yield: 50-75 servings Amt Ingredient 25 lbs. Atlantic salmon, cut into 3-oz. pieces 5 lbs. sun chokes 7 lbs. fingerling potatoes 2.5 lbs. pitted Kalamata olives 5 lbs. cipollini onions 2 lbs. baby kale 6 whole…
Blackened Ahi Salad
C&RB CLUB RECIPE Blackened Ahi Salad Yield: 1 serving Amt Ingredient 3 ozs. #1 ahi tuna to coat blackening spice 1 oz. cucumber 1 oz. avocado 1 oz. mango 1 oz. watermelon 1 cucumber, thinly sliced pinch fresh ginger, grated 1/2 oz. wasabi cream, for garnish (recipe follows) 1 4 oz. watermelon radish, for garnish…
Chilled Summer Corn Soup
C&RB CLUB RECIPE Chilled Summer Corn Soup For the local corn soup: Amt Ingredient 1 gallon water 48 ears sweet corn to taste salt and white pepper 1 quart heavy cream corn starch (as needed for consistency) For the black bean and corn pico: Amt Ingredient 2 lbs. poached shrimp, large dice ½ red…
Frisee with Foie Gras Crouton
C&RB CLUB RECIPE Frisee with Foie Gras Crouton Submitted by Richard Nielsen, Jr., Executive Chef, The Tuxedo Club, Tuxedo Park, N.Y. Yield: 10 portions Amt Ingredient 4 heads frisee lettuce 1 small baguette 2 lbs. Hudson Valley foie gras ¼ cup pine nuts 5 figs 1 dozen baby golden beets…
Banh Mi Pork Burger with Sriracha Aioli
Banh Mi Pork Burger with Sriracha Aioli yields 5, 5-6 oz. burgers Ingredients: For the Pork Burger: 1/2 cup cilantro, chopped 2 tbsp. garlic, roasted and minced 2 tbsp. shallots, browned, minced 1 tbsp. fresh ginger root, minced 1 tbsp. fish sauce 2 tbsp. sambal 1 tsp. white pepper 2 oz. chile pepper 1 tsp. …
Almond Ceviche
Almond Ceviche Ingredients: 4 oz. lime juice, fresh 6 oz. grapefruit juice, fresh 5 ea. chilies, green Thai, minced 3 ea. chilies, red Thai, minced 1/2 oz. garlic, minced 1 lb. prawns, fresh 6 oz. grapefruit, diced 1/2 lb. crab 12 oz. almonds, diced, toasted 1/8 oz. mint, fresh 1/4 oz. cilantro, fresh to taste …
Lamb Burger with Caramelized Onion, Fennel and Lemon Relish
Lamb Burger with Caramelized Onion, Fennel and Lemon Relish yields 8 servings Ingredients: 1 ea. red onion, cut into thick slices 1 ea. fennel bulb, cut into 1/4- inch slices 3 tbsp. extra virgin olive oil 1 tsp. minced rosemary 2 zest of lemons (pith removed, the rest finely chopped) 1 tsp. honey 1 pinch …
Peachy Chocolate Yogurt Smoothie
Peachy Chocolate Yogurt Smoothie yields 2, 12-oz. servings Ingredients: 10 oz. frozen peaches, thawed and drained (or 2/3 cup peeled fresh peaches) 1/4 tsp. vanilla or almond extract 2 cups vanilla nonfat frozen yogurt 1/4 cup chocolate syrup 1/4 cup nonfat milk Cooking Directions: 1. Place peaches and vanilla extract in blender container. Cover; blend…
Tomato Watermelon Salad
C&RB CLUB RECIPE Tomato Watermelon Salad Serves 4 to 6 Amt Ingredient 3 or 4 small-to-medium heirloom tomatoes, in assorted colors, cored and cut into ¾-in. chunks 1 small English or regular cucumber, peeled, seeded and cut into ¾-in. cubes 1 cup ¾-in. cubed yellow or red seedless watermelon flesh 1 Hass avocado, halved, pitted,…