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RECIPES

Poké Bowl

from Chef Candido Aranda of The Cliff Restaurant

poke-recipe

This poke recipe from Chef Candido Aranda of The Cliff Restaurant features ahi tuna topped with a salty and sweet sauce that's perked up with fresh ginger. Read More »

Ceviche

from Chef Anna Montoya of Central Restaurant

ceviche-recipe

Amarillo pepper purée, corn, and corn nuts are featured in this ceviche recipe from Chef Anna Montoya of Central Restaurant. Read More »

Pollo con Limone

from Chef Francois Lieutaud of Mona Lisa Restaurant

Try this recipe from Chef Francois Lieutaud of Mona Lisa Restaurant for sautéed chicken with lemon and a creamy mushroom sauce. Read More »

Their Recipes, Your Kitchen

Food and drink recipes

Signature Sesame Chicken from Octopus serves two Ingredients Chicken and marinade: 8 oz sake ƒ16 oz soy sauce 16 oz white sugar 2 eggs 8 oz sesame seeds 2 tsp black pepper ƒ 2 oz fresh ginger 6 cloves fresh garlic 2 ea chicken leg and thigh, skin removed, and cut into 1-inch pieces Tempura batter: 16 oz tempura powder ... Read More »

Layered Seafood Cocktail

from Executive Chef Mason Trapp of Sandy's

serves four Ingredients Sweet Thai chile orange sauce: 6 oz sweet Thai chile sauce 3 oz orange juice concentrate 2 oz sugar Seafood cocktail: 1 English or Japanese cucumber, thinly sliced 1-1/4 lb local lobster 4 oz shrimp, peeled and deveined 1 avocado, diced 1 oz microgreens or field greens 1/2 oz Daikon sprouts 1 Tbsp black sesame seeds olive ... Read More »

Corned Piedmontese Beef Tongue

from Executive Chef David Coleman of Chianina Steakhouse

serves six Ingredients 2 qts water 1 c kosher salt 1/2 c brown sugar 1 cinnamon stick, broken into several pieces 1 tsp mustard seeds 1 tsp black peppercorns 8 whole cloves 8 whole allspice berries 10 whole juniper berries 2 bay leaves, crumbled 1/2 tsp ground ginger 2 lbs ice 1 beef tongue, outer skin removed Method Place the ... Read More »

French-American Apple Turnover

from Executive Chef Katie Sutton of Mimi's Café

makes 12            Ingredients 4 Granny Smith apples 1/2 c dark brown sugar 2 Tbsp all purpose flour 1 tsp lemon zest 1 tsp fresh lemon juice 1 box (2 sheets) frozen puff pastry dough, thawed but keep very cold 1 egg 1 Tbsp water Method Preheat oven to 400 degrees. Peel and dice apples into 1/4-inch pieces. Place in a large mixing ... Read More »

Eggs Benedict with Smoked Salmon

from Executive Chef Isidro Zuniga of Pandor Boulangerie & Café

  serves one Ingredients Hollandaise sauce: 4 large egg yolks 1 lb melted unsalted butter 2 Tbsp fresh lemon juice 1/2 tsp kosher salt 1 tsp Tabasco 3 oz warm water Eggs Benedict: 5 oz seasoned potatoes, cooked 1 ciabatta roll, halved and toasted 3 oz smoked salmon 2 organic eggs, poached 3 asparagus spears, cooked 3 oz hollandaise sauce ... Read More »

Remembering Charlie Trotter (1959 – 2013)

DiningOut memorializes the great Chicago chef

By Maya Silver | Editor Many aspiring chefs pay their dues (literally) by attending culinary school to lay down a proper educational foundation. What did Charlie Trotter do to prepare for a culinary career? The self-taught chef took a year off from college to read as many books as possible, many of which were cookbooks. This led to the launch ... Read More »