Free Recipes Archive
Source: Chef Jonathon of Bernie’s Grill in Chelsea. Fresh vegetables such as cauliflower, broccoli, asparagus, carrots, onions… whatever you like 1 gallon water with 2 tablespoons salt 2 cups olive oil 1 cup apple cider vinegar 2 tablespoons coarse ground Read More …
For Pico de Gallo : 2 medium tomatoes, diced 1/2 cup diced Spanish onion 2 teaspoons chopped fresh jalapeño pepper, seeded and de-ribbed 2 teaspoons finely minced fresh cilantro 1 teaspoon lime juice pinch of salt For guacamole : 2 Read More …
Source: Barbara Hill, Snake Creek Grill, Heber, Utah 6 carrots, peeled, cut diagonally 1 teaspoon canola oil 2 tablespoons butter 3 tablespoons brown sugar Blanch carrots in boiling water until tender, approximately 20 minutes. Do not overcook. Cool quickly in Read More …
Source: Executive Chef Jason Hill, San Andreas Grill, Mountain High Ski Resort, Wrightwood Zucchini, sliced Yellow squash, sliced Whole mushrooms Red onions, quartered Marinate vegetables in a little melted butter and season with salt and pepper. Place on skewers and Read More …
Source: John Malik, Executive Chef Augusta Grill Greenville, South Carolina 2 cups fresh shucked corn, about 4 ears 1/3 cup heavy cream 2 scallions, finely chopped Salt and freshly ground white pepper to taste Pinch of fresh chopped parsley Cayenne Read More …
2 cups fruity olive oil 1 cup dry white wine 1/2 cup Balsamic vinegar 8 medium garlic cloves, crushed 1 cup coarsely chopped fresh basil leaves 1/4 cup fresh rosemary leaves or 2 tablespoon dried 1 teaspoon salt 1 teaspoon Read More …
EXECUTIVE CHEF CHRIS WARD For the pecans: 6 egg whites 2/3-cup sugar 3 cups pecan halves Soy mint dressing: 3 fresh Thai chili peppers, seeded and finely minced 3 medium cloves of garlic finely chopped 6 tablespoons rice vinegar 6 Read More …
3 ounces julienne-shredded fresh spinach 3 ounces grilled chicken, sliced and chilled 1 ounce ripe Roma tomatoes, diced 1/2 ounce pine nuts, lightly toasted 1/2 ounce sun-dried tomatoes, julienne cut 1/2 ounce capers 1/2 ounce sliced black olives 1/2 ounce Read More …
Source: Dick Clark’s American Bandstand Grill Pan Seared Salmon 8 ounces salmon Oil to coat pan Salt and pepper to taste 4 ounces baby spinach 2 ounces diced Roma tomatoes 2 ounces sliced mushrooms 2 ounces white wine Honey Mustard Read More …
Source: Hyde Park Grill – Chef Jefferey Tincher Salmon 1 (8 ounce) piece salmon Salt and pepper to taste 4 strips bacon 1/2 cup Roquefort cheese 1 teaspoon cayenne pepper Sauce 2 ounces clarified butter 2 ounces all-purpose flour 1/4 Read More …
4 cuts of salmon 2 cups peaches 1/2 cup honey 1 tablespoon canned chipotle peppers 4 cups white wine 1/4 cup brown sugar 1/4 cup ginger 3 tablespoons garlic Combine peaches, honey, peppers and white wine until peaches begin to Read More …
Serves 4 4-4 ounce sushi quality tuna salt & pepper to taste 1 tablespoon vegetable oil 1 cup Chimichuri sauce For the Chimichuri sauce: 1/2 cup extra virgin olive oil 1/2 cup chopped flat leaf parsley 1/2 red onion – Read More …
THE MERCURY GRILL 11909 Preston Road at Forest Lane 972.960.7774 Executive Chef Chris Ward 8 ounces Sevruga or Osetra caviar 4 large Idaho potatoes to make 24 waffle potato slices 6 ounces sour cream 1 tablespoon finely diced chives 1 Read More …
THE MERCURY GRILL 11909 Preston Road at Forest Lane 972.960.7774 Chef Chris Ward of Mercury Grill in Plano, Texas, has developed this flavorful recipe for low-fat crab cakes, seasoned with fresh herbs and lavished with a light, savory coleslaw and Read More …
Serves 8 1 pound prepared conch meat, chopped 2 stalks celery 2 eggs, beaten 1 cup flour 4 cloves garlic 1 teaspoon baking powder 1 green pepper, seeded 1 teaspoon salt 1 white onion 1/4 cup milk 1 carrot 2 Read More …
4 tablespoons butter 1 cup baby scallops, rinsed and drained (about 8 ounce) 3 tablespoons flour 2 cups half-and-half 1-1/2 cups Asiago cheese 2 cups medium, peeled, shelled and deveined cooked shrimp 1 (6 ounce) can chopped clams, well drained Read More …
1 lb. cleaned Crawfish Tails 1 teaspoon Salt 1/4 teaspoon Cayenne Pepper 1 stick Butter 1 medium Onion, chopped fine 1 teaspoon Flour 2 thin slices lemon 1 tablespoon Tomato Paste 1 tablespoon Green Onion 1 tablespoon Parsley Use a Read More …
1/4 cup milk 1/2 cup mayonnaise 1/4 cup grated parmesan cheese 1 teaspoon white wine vinegar 1/4 teaspoon Worcestershire sauce Gradually blend milk into mayonnaise. Mix in cheese, vinegar and Worcestershire sauce. Chill. Serve on tossed salad greens. Makes 3/4 Read More …