Recipe Exchange

House-Smoked Caribe Salmon
House-Smoked Caribe Salmon
Submitted bY Henry Garcia, Executive Chef, Palms Casino Resort, Las Vegas

Belle Haven Asian-Style Salad Bowl with Peanut Ginger Soy Dressing
Belle Haven Asian-Style Salad Bowl with Peanut Ginger Soy Dressing
Submitted by: Max-Philippe Knoepfel, Executive Chef; Belle Haven Country Club; Alexandria, VA

Seared Sea Scallops with chestnut dumplings, fig tapenade, and cider sage sauce
Seared Sea Scallops with chestnut dumplings, fig tapenade, and cider sage sauce
Submitted by: Dion Sprenkle, Executive Chef, Old Town Club, Winston-Salem, N.C.

Roasted Muscovy Duck Breast with caramelized Belgian endive, fresh figs, and orange blossom vinaigrette
Roasted Muscovy Duck Breast with caramelized Belgian endive, fresh figs, and orange blossom vinaigrette
Submitted by: Dion Sprenkle, Executive Chef, Old Town Club, Winston-Salem, N.C.

Grey Poupon® Dijon Mustard and Rabbit Ravioli with Mustard Greens and Pancetta Wrapped Rabbit Tenderloin
Grey Poupon® Dijon Mustard and Rabbit Ravioli with Mustard Greens and Pancetta Wrapped Rabbit Tenderloin
Submitted by Jaime Perry, Kendall College and courtesy of the Chefs of Grey Poupon

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