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RECIPES

holiday nibbles and sips

nibbles Lemon Pie from Descanso Restaurant Yields 7 servings Ingredients Lemon Pie: 2-1/2 lbs cream cheese 32 oz heavy cream 14 oz condensed milk 1 gelatin sheet 1 c lemon juice pinch of salt 1/2 Tbsp vanilla extract Cookie Crumble Topping: 1/2 box Maria Cookies (1/2lb) 1/2 lb butter (melted) Toppings: raspberry jam edible flowers fresh berries Method For the ... Read More »

Their Recipes, Your Kitchen

Baby Beet Salad with Goat Cheese, Pickled Mustard Seed, Fennel Pollen, Dill, and Orange from Leatherby’s Cafe Rouge Serves Four Ingredients  Marinated Beets: 4 baby yellow beets 4 baby Chioggia beets 1/8 c Champagne vinegar 1/8 c extra virgin olive oil 1 Tbsp shallot, finely chopped fresh ground black pepper to taste salt to taste Pickled Beets: 4 baby red ... Read More »

Poké Bowl

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

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

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

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

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

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

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 »