1 head iceberg lettuce 1 package spinach leaves 1 head romaine lettuce 1 red onion, sliced 2 ripe tomatoes, diced 1 cucumber, diced 6 hard boiled eggs, chopped 1/2 cup bacon bits 2 cups cheddar cheese, shredded 2 can tuna, Read More …
Chef’s Salad
Tag: Chef
Seamark Seafood Restaurant Chef Bubba’s Deviled Crabs
Source: by Chef Bubba – Seamark Seafood, Kitty Hawk, N.C 1 pound regular or backfin crabmeat, remove shells 2 tablespoons minced onions 2 tablespoons minced celery 1 tablespoon minced green pepper 3 tablespoons chopped fresh parsley 1 tablespoon Old Bay Read More …
Seamark Seafood Restaurant Chef Bubba’s Steamer Pot
Source: by Chef Bubba – Seamark Seafood, Kitty Hawk, N.C 1 to 1-1/2 pounds smoked sausage, sliced 8 small new potatoes, quartered 4 ears of corn, shucked 8 small pearl onions 24 little neck clams 8 crabs, can be snow, Read More …
Olivier Russian Salad
This recipe is a variation of an original recipe from French chef M. Oliver and originally used grouse meat, crawfish tails, and truffles. 1 Whole chicken breast poached, boned and skinned or 1/2 pound of cooked, lean veal. 1 Pound Read More …
Salad Olivier
Salad Olivier was invented and served for the first time at the Winter Palace to Tsar Nicholas II by his French chef, Monsieur Oliver. Unlike his royal employer, the chef escaped from Russia after the Revolution and prospered as proprietor Read More …
Picket Fence Restaurant Chef Bill’s Big Fat Greek Quiche
Source: Chef Bill Kruger, Picket Fence, Phoenix, Arizona 3 cups flour 1/2 cup shortening 2 pinches salt 1-1/2 cups milk 2 eggs 1/2 cup fresh spinach 1/4 cup bacon, cooked and chopped 1/4 cup sun-dried tomatoes 1/4 cup marinated artichokes Read More …
Thai Flavored Chicken Burger
“Chicken burgers” Thai style! These are packed with a myriad of flavors reminiscent of Thailand. The Thai might enjoy something like this in the form of a kebab or skewer on sugar cane, but since hamburgers are about my favorite Read More …
Bally’s Casino Bordeaux Butter
Red roses and red hearts often signify romance. Christopher Clark, Bally’s assistant executive chef, creates a heart-shaped molded butter pat. Unlike some of his peers, Clark does not rely on tomatoes to create the red color. Bordeaux wine is responsible Read More …
Stuffed Chicken Wings in Cowberry Sauce
Bash na Bash’s head chef, Felix Ruchayevsky, shares a recipe for chicken wings with a difference. Stuffed Chicken Wings 3 chicken wings 120g ground lamb 30g onion 25g cedar nuts flour for breading the chicken 10g vegetable oil Sauce 40g Read More …
The Main Course Restaurant New England Clam Chowder
Following is a recipe from Shawn Joyce, chef at The Main Course restaurant in Wilmington, Delaware. Joyce prefers to serve the chowder the day after it is made, when the starch from the potatoes thickens the soup and flavors meld Read More …
Lespinasse Restaurant Turkey Croquettes
Source: Executive Chef Christian Delouvrier, Lespinasse, New York City Rather than making the traditional turkey sandwich the day after, Chef Delouvrier suggests shredding leftover turkey meat and making turkey croquettes. 5 cups leftover turkey meat, shredded 3 eggs 2 tablespoons Read More …
Baked Goose
Stary Cherdak’s head chef, Michael Galeyev, shares a recipe for baked goose stuffed with meat and white mushrooms and served with cranberry sauce The Moscow Times 1 whole goose, 3.5 kg-4 kg Marinade: 700 ml dry white wine 50 g Read More …
Chestnut Savarin with Rum and Vanilla Sauce
The Moscow Times Pastry chef Wolfgang Wagenleitner of the Marriott Grand Hotel shares a recipe for a nutty mousse with a kick. Chestnut Savarin: 300g chestnut puree 10g vanilla essence 120g powdered sugar 50g Captain Morgan dark rum 250g 35 Read More …
Roasted Alaskan halibut with crushed potato, fennel arugula salad and tomato shallot coulis
“A great spring dish that pairs wonderfully with a Pouilly-Fumeâ” is Roasted Alaskan halibut with crushed potato, fennel arugula salad and tomato shallot coulis, said Chef Frederick Pierrel, a restaurant consultant and executive chef of The Lakefront Restaurant in Mammoth Read More …
Wild Summer Salmon
As Executive Chef of Southern California’s Toast to the West Coast, Chef Adam Navidi has something special in mind when it comes to an offering for a late spring dinner, especially if want to catch your own meal Entree 8-10 Read More …