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We have curated a long list of recipes from some of the top chef's in Los Angeles. Since 2000, AmericasCuisine has been the ultimate food resource for making your favorirte restaurant's dishes at home.

AmericasCuisine has assembled 135 recipes from the best restaurants in Los Angeles. The finest chefs reveal their secrets in our extensive collection of restaurant recipes. Categorized below, these printable restaurant recipes can be prepared at home to satisfy your culinary cravings! For a broader variety, visit AmericasCuisine's Recipes to browse a collection of 2,288 recipes.

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AHI AND FOIE GRAS VOLCANOES WITH LOBSTER DYNAMITE SAUCE AND BLOOD ORANGE

Seafood
Yields: 4 servings
4 thin slices of ahi tuna, cut approximately 1 inch x 3 inches
4 oz slab fresh foie gras
1 blood orange
1 T masago (for garnish)
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AHI POKE RECIPE

Seafood
4 servings
1 lb sashimi grade ahi, diced
1/8 C white onion chopped fine
1/8 C scallions, sliced thinly
1/2 C soy sauce
1/8 C water
1/8 C rice wine vinegar
1 T sesame oil
1 t black sesame seeds
1 t white sesame seeds
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Allyson’s Favorite Lobster Boil

Seafood
1 C flour
4 lemons, halved and squeezed
2 limes, halved and squeezed
2 oranges, halved and squeezed
2 C white wine
1 stalk celery
1 white onion, roughly chopped
10 ea black peppercorns
4 ea bay leaves
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Aragosta e Cappesante Al Forno, Ragu Di Cavolfiori e Uvetta (Baked Lobster and Scallops, Ragu of Cauliflower, Raisin and Pine Nuts)

Seafood
Yields: 4 servings
2 10 oz. Fresh Lobster Tail
4 pieces Jumbo Scallops
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ASPARAGUS BEEF

Beef
Yields: 1 serving
5 pcs asparagus
5 pcs beef slices
25 ml red wine
1 T salad oil
2 C chicken stock
120 ml BBQ sauce
1/2 t black seed
to taste spring mix
black pepper
Kaiware
potato starch
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BABY BACK RIBS WITH ITALIAN BEANS AND SAGE

Beef
Yields: 4 servings
3 slabs baby back ribs
8 sprigs fresh rosemary
8 branches fresh thyme
4 handfulls fresh sage leaves
salt
freshly ground pepper
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BBQ Shrimp

Seafood
4 Servings
24 U12 Ocean Garden shrimp
24 Neuskie’s apple-smoked bacon pieces
4 skewers
24 fresh basil leaves (stems removed)
3 oz Shula’s BBQ sauce
1 wrapped lemon half
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BEAURIVAGE SALADE EXOTIQUE WITH CHUTNEY VINAIGRETTE

Soups
8 servings
4 hearts of palm, quartered
4 Belgian endives, cut at an angle in 1/2-inch wide pieces
2 bunches watercress, well chopped
4 large tomatoes, sliced medium
Chutney Vinaigrette (recipe follows)
1T fresh chives, chopped
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BIRRIA EN ESTILO JALISCO

Lamb
Yields 6 servings as a main course
*Prepare this dish one day ahead 3 oz guajillo chiles
3 oz ancho chiles
2 chile de arbol
1 lb tomatoes (fire roasted and peeled)
1 onion, chopped
2 T chopped garlic
1 qt water
1 T cumin
1 T Mexican oregano
1 t ground cloves
1 t ground ginger
3 bay leaves
1 T ground black pepper
1/2 C white wine
1/2 C white wine vinegar
to taste salt
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BOUILLABAISSE WITH ROUILLE

Seafood
8 servings
1/4 C olive oil
2 medium white or brown onions, chopped
4 leeks, white part only, halved lengthwise, rinsed and chopped
6 garlic cloves, sliced
2 stalks celery, chopped
4-6 fennel stems (preferably wild), chopped
1 bouquet garni: 4 fresh thyme sprigs, a small bunch
parsley and a bay leaf tied up with butcher string
1/8 C pernod
1/2 C dry white wine
4-6 tomatoes, chopped
1 orange peel (white removed), julienned(fine strips)
3 lbs fresh cleaned and gutted whole sculpin, cut into medium
chunks, or any other fish which skin and bones that can
give a gelatinous texture to the stock
4 qts water (preferably fishstock)
to taste salt and pepper
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BRAISED LAMB SHANKS WITH PORCINI MUSHROOMS AND OLIVE

Lamb
4 servings
1 oz dried porcini mushrooms
1 bunch ea rosemary, sage and thyme
1 C extra-virgin olive oil, divided in half
2 onions, finely chopped
2 C finely chopped carrots
1/2 C finely chopped celery
4 cloves garlic
4 8-ounce lamb shanks
flour for dredging
2 C dry white wine
4 oz pancetta, cubed
1 C black olives, preferably Gata or Niçoise, pitted
1 T Dijon mustard
2 bay leaves
2 C chicken stock
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Bread Pudding

Desserts
8-10 Servings
1 lb ciabatta bread (no crust)
5 egg yolks
5 egg whites
9 oz sugar
1 vanilla bean
1.25 lbs milk
1 C golden raisin soaked in brandy
1 C black raisin soaked in grappa
1 t baking powder
6 oz butter, warm
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BUGGY WHIP SHRIMP À LA ST. TROPEZ

Seafood
4 servings
1/2 C butter, at room temperature
2 t each of lemon juice and finely chopped garlic and parsley
4 t each of dry white wine, finely chopped tomato
16 jumbo shrimp (about 8 per pound) butterflied, deveined
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BUTTERNUT SQUASH SOUP

Soups
6 servings
2 lbs butternut squash, peeled, seeded, diced
1 medium onion, diced
2 whole shallot, peeled, diced
2 T butter
1 qt water
1 C water
1 C cream
1/2 t ground nutmeg (or to taste)
to taste salt and pepper
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Cappardelle Con Funghi Selvatici

Sauces
Yields: 4 servings
6 oz fresh mushrooms, shiitake and chanterelle
2/3 C extra virgin olive oil
4 cloves chopped garllic
4 T chopped Italian parsley
2/3 C chicken stock
1 lb pappardelle
1 T salt
crushed red pepper
parmigiano reggiano
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Catalina Lobster Carpaccio,Watermelon Radish, Cucumber, Wasabi, Yuzu Gelée, Sesame Tuille

Seafood
2 Servings
1 5-pound Catalina lobster, tail meat removed
1/2 watermelon radish, peeled, cut into matchsticks
1/4 English cucumber, peeled, seeded, cut into brunoise
1/2 t wasabi, peeled, freshly grated
5 sheets gelatin, bloomed
1/2 C sugar
3/4 C water
2 C yuzu juice (1/2 lemon juice and 1/2 lime juice works well too)
1/4 C + 3 T flour
1 t salt
4 oz butter, softened
2 egg whites
1 T sesame seeds
lemon oil
to taste salt and peppe
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CERVICHE

Seafood
6 servings
12 lbs fresh fish
6 lbs scallops
6 lbs shrimp
2 1/4 qts lime juice
3/4 qt onions, chopped very fine
3/4 qt rainbow peppers, chopped very fine
1 1/2 C cilantro, chopped
12 ea jalapeño, deveined, seeds out, chopped fine
1 1/2 qts bloody Mary mix
salt and pepper
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Ceviche Tropical

Seafood
5 Servings
1 mango, peeled and diced
1 cucumber, peeled, and diced
1 peach, peeled and diced
2 roma tomatoes, without seeds and diced
1 medium yellow onion, diced
2 serrano chiles, chopped
1 bunch cilantro, chopped
1 1/2 lbs peeled shrimp (size 31-40)
2 1/2 C fresh lime juice
1 C orange juice
1/2 C tangerine juice
to taste salt and pepper
1 t Maggi sauce
1 whole mango for garnish
10 chives for garnish
10 cherry tomatoes for garnish
1/2 iceberg lettuce
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CHICKEN AND SHRIMP JAMBALAYA

Chicken
2 servings
1/2 lb skinless chicken breast
5 large shrimp, diced with heads removed and peeled
5 medium clams
1 large sausage divided into 8ths
1/2 T bacon fat or lard
1/8 C all-purpose flour
1/2 green bell pepper, sliced
1 large tomatoes, skinned and chopped
1 garlic clove, crushed
1/2 t chopped fresh thyme
1/2 C long grain rice
3 dashes Tabasco sauce (more if preferred)
1 bunch scallions, finely chopped
1 T chopped fresh parsley
to taste salt and black pepper
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CHICKEN BREAST AND SHRIMP WITH PROVENÇAL HERBS IN PISTACHIO DIJONNAISE SAUCE

Chicken
4 servings
4 chicken breasts, 8 ounces each, boneless and skinless
8 shrimp
1 shallot
1 C dry wine
2 T herbes de Provence (tarragon, dill, basil, thyme)
1 C chicken broth
1 C cream
1 1/2 t Dijon mustard
2 garlic cloves
2 T pistachio
2 T butter
2 T olive oil
few drops lemon
to taste salt and pepper
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CHICKEN MARSALA

Chicken
1 serving
2 chicken breast halves
2 oz extra-virgin olive oil
1 t shallots, chopped
pinch Kosher salt
pinch black pepper
4 oz marsala wine
1 oz aged balsamic
1/2 oz sweet butter
7 oz mashed potatoes
5 oz Louise’s vegetables
1 oz parsley, chopped
2 oz mushrooms, sliced
1 white entrée plate
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Chicken Ratatouille in Bowl

Chicken
4 Servings
chicken breast
extra-virgin olive oil
to taste salt
to taste pepper
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CHILEAN SEA BASS

Seafood
6 oz Chilean sea bass
5 fresh asparagus stalks
3 oz pressed rice
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Chocolate Lava Cake

Desserts
12 oz bittersweet
1 C butter
1/2 C flour
1 C sugar
6 eggs, whole
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CHOCOLATE SOUFFLÉ

Desserts
12 soufflés
1lb butter 1 lb French vanilla chocolate 10 egg yolks
10 whole eggs
1 C sugar
1/2 C pastry flour
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Chocolate Soufflé

Desserts
4 Servings
2 oz flour
2 oz sugar
1 1/4 C heavy cream
1 vanilla bean, split
2 egg yolks
1 egg
5 oz bittersweet chocolate, grated
1 oz butter
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CHRISTINE’S WARM MUSHROOM SALAD

Soups
8 servings
1 portabella mushroom, stemmed and sliced
12 white mushrooms, quartered
12 shiitake mushrooms, stemmed, quartered
1 T shallots, minced
1 T garlic, minced
16 oz baby greens
1/2 C tomatoes, diced
1/2 C gorgonzola cheese, crumbled
1/2 C sherry vinaigrette
to taste croutons
to taste basil, chiffonade
to taste parsley, chopped
to taste salt & pepper
1/4 C olive oil
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CIOPPINO

Seafood
6-8 Servings
1C red wine
1 lb mixed fish, 1-inch chunks
1 lb shrimp, peeled & deveined
1 lb black mussels
1 lb green mussels
1 lb clams
8 oz scallops
1 whole sungeness crab, cooked or 1 lb. crabmeat
2 medium diced yellow onion, 1/2-inch dice
6 C whole peeled tomato 1/2-inch dice
2 T olive oil
1 green bell pepper, 1/2-inch dice
1 T fresh garlic, finely chopped
1/2 t dried basil
1/2 t thyme
1/4 t red pepper flake
2 T tomato paste
1 t oregano
2 bay leaves
fresh ground black pepper
sea salt (/kosher is a fine substitute) if needed.
fresh chopped Italian parsley
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Cioppino

Soups
Yields 6-8 servings
1C red wine
1 lb mixed fish, 1” chunks
1 lb shrimp, peeled & deveined
1 lb black mussels
1 lb green mussels
1 lb clams
8 oz scallops
1 whole sungeness crab, cooked or 1 lb. crabmeat
2 medium diced yellow onion, 1/2” dice
6 C whole peeled tomato 1/2” dice
2 T olive oil
1 green bell pepper, 1/2” dice
1 T fresh garlic, finely chopped
1/2 t dried basil
1/2 t thyme
1/4 t red pepper flake
2 T tomato paste
1 t oregano
2 bay Leaves
fresh ground black pepper sea salt (kosher is a fine substitute) if needed.
fresh chopped Italian parsley
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CITRINE SALAD

Desserts
4 servings
1/2 C white raisins
1/4 C apple-flavored brandy
3/4 C pecans, halved
1 T olive oil
1/2 T brown sugar
1/4 t cayenne pepper
1/4 t salt
3 C extra virgin olive oil
1 C white balsamic vinegar
1 Granny Smith apple
1 10-oz bag of mixed greens
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CORAL TREE’S EASY VEGAN CILANTRO, MINT PESTO

Appetizers
Yields: 3 servings
6 garlic cloves
3 oz pine nuts
3 oranges, juiced
zest from 1 orange
2 T salt
1 C olive oil, pomace
1 t chili flakes
4.5 oz mint leaves
6 cilantro bunches, stems removed
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CORN SOUFFLÉ PUDDING

Soups, Vegetables
8 servings
3 eggs 2 T sugar pinch salt 16 oz cream-style corn 2 oz butter, melted
1/2 C milk
3 1/2 T flour
2 t baking powder
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CRAYFISH & AVOCADO TOWER

Seafood
Yields: 4 servings
1 lb crayfish, minced
1/2 C mayonnaise
1 T sesame oil
1 t black sesame seeds
1 t lemon Juice
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CRÈME BRULE

Desserts
12 servings
3 oranges (sectioned)
6 eggs
6 egg yolks
1/2 g heavy cream
1/2 shot grande marnier
1 C sugar
3 orange zest
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Crespelle di Ricotta e Spinaci with Salsa di Peperoni Gialli

Appetizers
Yields: 4-6 servings
5 eggs
2 C milk
250 g flour
to taste salt
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Duck Confit & Shiitake Mushroom Spring Roll

Appetizers
Yields: 4 servings
4 fresh duck legs
2 C duck fat
2 bay leaves
4 juniper berries
6 garlic cloves
4 thyme sprigs
to taste freshly ground coriander, asian 5 spice, salt & cracked szechuan pepper corns
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EGG CAVIAR

Appetizers
Yields: 6 servings
6 large organic eggs
1/2C crème fraiche
1/2C heavy cream
1 lemon zest chopped fine
1 t lemon juice
2 T chopped chives
fleur de sel
cracked black pepper
caviar, kind of caviar and amount is up to you
1 pastry bag and a star tip
1 C cauliflower
4 oz heavy cream
2 C milk
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El Torito's Signature Tableside Guacamole

Appetizers
Yields: 2-4 servings
1 1/2 Haas avocados
1 T onion
2 T tomato
1 T cilantro
to taste Mexican herbs and spices
to taste green chile
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FAMOUS FARM BROWNIES

Desserts
20 servings
3 sticks butter, unsalted, cut into pieces
12 oz chocolate, fine quality bittersweet
(not unsweetened) chopped
6 eggs, large
1 1/4 C + 2 T cocoa powder, unsweetened (not Dutch process)
3 C sugar
1/2 t salt
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FETTUCINE W/ CHICKEN & SUNDRIED TOMATOES

Pasta
Yields: 1 serving
1 oz extra virgin olive oil
5 oz chicken tenders
.5 oz chopped shallots
2 oz white wine
6 oz manufacturing cream
1.5 oz sun dried tomatoes
.25 oz green onions, chopped
1 pinch kosher salt
2 oz grated Reggianito Parmesan cheese
1 serving pasta fettuccine
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FILETTI DI TRIGLIA IN GUAZZETTO DI POMODORINI E FAVE FRESCHE
Red Mullet Fillet Poached in a Tomato, Basil White Wine and Fresh Fava Beans and Basil Oil

Seafood
4 servings
2 lb red mullet fillet
1 lb fresh tomatoes, diced
1 shallot, diced
4 T basil oil
8 basil leaves
8 oz white wine
1 lb fresh fava beans
salt and pepper
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FILETTO DI TROTA ALLA PERGOLA
Lightly Browned Trout Fillets Served over Steamed Rice with Italian Curry Sauce

Seafood
4 servings
4 8-ounce trouts (filleted, pin bones and skin removed)
all purpose flour for dusting
2 eggs beaten (egg wash)
3 C Arborio rice
2 cloves garlic
6 sage leaves
2 T butter
2 T grated Parmesan cheese
4 C whipping cream
to taste Madras curry powder
2 shallots, chopped
1/2 glass brandy or cognac
canola or vegetable oil for pan-frying
salt and pepper
parsley leaves or baby mixed greens
diced tomatoes
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FISH FILLET IN BANANA LEAF WITH SEASONAL VEGETABLES

Seafood
4 ea 6 ounces any fresh fish fillet
1 lb vegetables of choice, blanched
4 banana leaves, cut in 10-inch squares
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FOIS GROIS DONBURI

Duck
1 egg
50 g fois grois
flour
steamed rice
sake
soy sauce
to taste sugar
garnish
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FRASCATI’S FLOUR-LESS CHOCOLATE CAKE

Desserts
1 lb semi-sweet chocolate (make sure to use high quality chocolate with at least 50% cacao)
3 oz strong brewed coffee
5 oz sugar
5 oz butter, softened
5 whole eggs
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FRESH CLAMS POACHED IN TOMATOES, WHITE WINE, AND GARLIC

Seafood
4 servings
2 lbs fresh manila or littleneck clams in their shell
1/3 C olive oil
8 garlic cloves, sliced (plus two to rub on bread)
1 T Italian parsley, finely chopped
1/2 glass dry white wine
1 small red chili pepper, broken into small pieces,
or a pinch of crushed red pepper
1 C tomato sauce
4 thick slices country bread, toasted to a golden
brown and cut in half
extra-virgin olive oil for drizzling
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Gnocchetti Verdi al Burro e Salvia (Ricotta and Spinach Gnocchi in Butter and Sage)

Pasta
2 Servings
4 bunches fresh spinach
3 oz ricotta cheese
3 oz flour
2 1/2 oz fresh grated Parmesan cheese
1 egg
8-10 sage leaves
1 T butter
to taste salt and pepper
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GNOCCHI DI RICOTTA CON FUNGHI E PECORINO

Rice
6 servings
3 C ricotta cheese
1 1/4 C heavy cream
5 eggs
4 C flour
1/4 C hot water
2/3 C porcini mushrooms, sliced
2 T extra-virgin olive oil
1 garlic clove, minced
1/4 C parsley, chopped
1/3 C chicken stock
1/2 C pecorino cheese, freshly grated
to taste salt and pepper
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GOMA TOFU

Seafood
Yields: 8 servings
500 g whire sesame seed
200 cc sake
1400 cc water
125 g kuzuko (Arrowroot powder)
soy sauce
wasabi
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Grilled Chicken Breast with Roma Tomatoes, asparagus in black bean-basil sauce

Chicken
Yields: 4 servings
4 (6-8) oz. chicken breast
1 t kosher salt
1/4 t white pepper powder
1 t sugar
1/2 C water
1/4 C vegetable oil
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GRILLED CHICKEN WITH CONFIT OF LEMON AND GARLIC

Chicken
Yields: 4 servings
2 chickens, about 3 pounds each, boned, wing bone kept in
4 sprigs fresh thyme, leaves of
2 t kosher salt
freshly cracked black pepper
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GRILLED CHICKEN WITH RED PEPPER TAPENADE

Chicken
4 servings
4 8-ounce airline chicken breast
4 4-ounce potato galette
4 4-ounce sauteed spinach
4 2-ounce roasted pepper tapenade
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Grilled Marinated Skirt Steak with Avocado Corn Relish

Beef
Yields: 6 servings
3/4 C cumin seeds
6 jalapeño chiles, stemmed, cut in half and seeded if desired
4 garlic cloves, peeled
2 T cracked black pepper
1/2 C freshly squeezed lime juice
3 bunches cilantro, stems and leaves
1 1/2 C olive oil
2 t salt
3 lb skirt steak, trimmed of excess fat and cut into 6 serving pieces
warm flour tortillas, for serving
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Grilled Pacific Spiny Lobster

Seafood
4 Servings
4 Pacific spiny lobsters, 1 1/2 pounds each
4 tablespoons olive oil
4 tablespoons fresh chopped garlic
1 pound unsalted butter, cut into 24 cubes
4 ounces fresh herbs (we recommend Italian parsley, basil, tarragon, and rosemary)
4 tablespoons lemon juice
Salt and pepper to taste
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HERBED SEABASS

Seafood
1 serving
8 oz seabass
herb mixture (parsley, tarragon, chive)
salt & black pepper
1 T olive oil
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INVOLTINI DI PESCESPADE E GAMBERI

Seafood
Yields: 4 servings
12 shrimp, medium scampi
9 oz swordfish
3 pc shallots
1 bunch thyme
1 glass vermouth
1 T green pepper
4 oz sweet butter
1 lemon
1 tomato
1 radicchio head
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KAISEN SALMON DONBURI

Seafood
1 serving
7 oz fresh salmon
2 oz fresh salmon roe
1/2 lb steamed rice
2 large egg
shiso herb reef
1/2 dried seaweed
2 oz daikon
1c soy sauce
1c sake
1c mirin
to taste salt and pepper
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KAISEN SALMON DONBURI

Seafood
1 serving
7 oz fresh salmon
2 oz fresh salmon roe
1/2 lb steamed rice
2 large egg
shiso herb reef
1/2 dried seaweed
2 oz daikon
1c soy sauce
1c sake
1c mirin
to taste salt and pepper
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Lavender Pork Tenderloin with Okra, Almonds, Apricots & Spring Onions

Pork
4 Servings
1 pound Pork Tenderloin (trimmed)
1T Dried Lavender
1T Honey
1T Olive Oil
Salt & Pepper to taste
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Lido Vodka Pasta

Pasta
1 Serving
1 oz proschuitto ham
pinch crushed red pepper
2 oz vodka
4 oz marinara sauce
1 oz cream
1 t fresh minced garlic
1 t butter
1 t extra virgin olive oil
1 oz basil
1 oz shallots
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LIDO’S AHI TOWER

Seafood
3 servings
10 oz fresh ahi tuna
3 T roasted red bell pepper
1 avocado
2 T green onions
1 T chili garlic sauce (available in Asian markets)
1 T lite soy sauce
dash salt and pepper
1 C ranch dressing
1/4 C of Dijon mustard sauce (see below for instructions)
10 crispy wontons and cilantro for garnish
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Linguine with Shrimp and Scallops

Seafood
1/2 lb linguini
8 clean tiger shrimp
4 scallops
arugula
garlic, chopped
crushed red peppers
1 C dry white wine
extra-virgin olive oil
tomato sauce
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Lobster “Macaroni & Cheese”

Seafood, Soups
8 Servings
1 T olive oil
1 T shallots, minced
1 C cognac
2 C cream
1/4 C parmesan cheese
2 T mascarpone cheese
16 oz cooked lobster meat, cut into small pieces
12 oz small shell pasta (cooked al dente - 24 oz. after cooking)
2 T chives, minced (save extra sprigs for garnish)
1 C lobster stock, reserved (to thin if needed)
to taste salt and pepper
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LOBSTER BISQUE

Soups
16 servings
15-20 lobster bodies
4 C white wine
5 cloves garlic
1 bunch tarragon
1 bunch parsley
10 peppercorn
3 bay leaves
1 serving spoon lobster base
1 lobster tail
1 g heavy cream
1 serving spoon tomato paste
roux
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Lobster Roll with Garlic Lime and Mango Sauce

Seafood
1 lb lobster meat
4 mangos, diced
1 red onion, diced
1 red bell pepper, diced
2 limes, juice
1/2 C rice wine vinegar
butter leaf lettuce
spring roll wrappers
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LOBSTER ROLLS

Desserts
Yields: 4 servings
1 lb Maine lobster meat, cut into 1/2” chunks
4 oz Best Foods mayonnaise
1/2 C diced celery
1/4 C thin sliced green onions
1/4 C diced tomato, seed and peel removed
1 T lemon juice
to taste salt and pepper
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LOBSTER WITH CREAM SAUCE

Seafood
3 servings
1 steamed lobster
2 tomatoes
1 T flour
1 C white wine
1 egg yolk
1 T butter
1/2 C milk
1/2 onion
1 T olive oil
1/2 t salt
1/2 t pepper
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Locanda Veneta Radicchio Salad (Insalata Locanda)

Soups
Yields: 4 servings
Ingredients 3 small or 2 medium heads radicchio 6 T extra-virgin olive oil
2 T red wine vinegar
1 T dry white wine
1 T mayonnaise
2 t anchovy paste
1 egg yolk
1 small clove garlic, minced
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Maki Maki Jewel of the Sea

Seafood
1 Serving
2 one-ounce pieces red snapper
2 one-ounce pieces salmon
3 green mussels
5 asari clams
2 scallops
5 shrimps
3 calamari strips
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MARIA’S HOME MADE MEATY MEATBALLS AND MARINARA SAUCE

Sauces
4 servings of two meatballs each
1 lb meat (we use 2/3 pound ground chuck or sirloin
and 1/3 pound of ground pork; you can add veal as well
if you like it; split the pork with veal.)
1 extra large egg per pound
8 oz or 1 C fresh bread crumbs (put leftover bread–Italian, French
or American, preferably a white loaf–in a food processor
or hand grate fine.)
8 oz Parmesan cheese
1 t black pepper
1 T Kosher salt
1/2 bunch of Italian parsley, chopped coarsely
1/4 t nutmeg
1/2 medium onion, chopped fine
2 nice-sized cloves garlic minced
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MAX’S HOT CHOCOLATE DEATH CAKE

Desserts
Yields: 12 servings
24 oz unsalted butter
24 oz Calve Baut dark chocolate
3 C sugar granulated
12 eggs
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Monsoon Cafe Calamari Tempura

Appetizers
Yields: 6 servings
1 t salt
1/4 t pepper
2 T minced garlic
1 T fish sauce
1/2 C white wine
2 eggs
1 t paprika
4 T Chinese hot pepper sauce
1 C flour
2 lb cleaned calamari, cut into rings
6 T cornstarch
8 C oil, for frying
6 large iceberg lettuce leaves
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MOROCCAN SPICED CRAB CAKES WITH CILANTRO DRESSING

Appetizers
2 servings
1 1/2 C Japanese panko breadcrumbs
1 1/2 C almond flour
2 T olive oil
1 red bell pepper, seeded and finely chopped
2 ribs celery finely chopped
2 T freshly minced ginger
1 t minced garlic
6-8 green onions, white parts only, thinly sliced
1 t ground cardamom
1 T ground cumin
1 T turmeric
1 C heavy cream
1 lb jumbo lump crab meat
1/4 C chopped parsley
1/4 C chopped chives
2 T grated lemon zest
pinch cayenne
to taste salt
1 C cilantro dressing
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Mushroom Soup

Soups
4 Servings
1 1/2 Ibs fresh porcini mushrooms
4 oz dry porcini mushrooms
1 Ib champignon mushrooms
2 whole shallots
1 C heavy cream
8 C vegetable stalk
2 T truffle oil
2 T butter
2 oz fontina cheese
1 C dry white wine
to taste salt and pepper
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NEPTUNE GAZPACHO (CHILLED SOUP)

Soups
Yields: 8 servings
2 C tomato juice
2 C clam juice
1 cucumber, peeled, seeded, and diced
3 scallions, thinly sliced
2 T virgin olive oil
2 T red wine vinegar
1 T sugar
1 T fresh dill
4 oz cream cheese, frozen hard and then coarsely grated
1 avocado, peeled, pitted, and diced medium
1/2 t Tabasco® sauce
3/4 C bay shrimp, cooked
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OREGANO ROASTED QUAIL DATE RISOTTO, MUSCAT GRAPE VINAIGRETTE

Quail
1 quail, semideboned
1/2 oz oregano, finely chopped
3 oz arborio rice
1 1/2 oz pitted dates
4 oz white wine
4 T butter
16 oz leek broth
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Ossobuco alla Milanese (Veal Shanks with Saffron Risotto)

Rice
Yields: 4 servings
4 veal shanks (16 oz. each)
2 onions, finely chopped
3 carrots, finely chopped
4 celery stalks, finely chopped
4 bay leaves
1/2 C flour
2/3 C extra virgin olive oil
1 C dry white wine
16 oz vine ripened plum tomatoes or, out of season, canned Italian plum tomatoes
2 C veal broth
to taste salt and white pepper to taste
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PACCHERI CINQUE TERRE

Seafood
4 servings
6 oz extra virgin olive oil
1/2 oz garlic, fresh shaved
pinch chili flakes
12 oz shrimp, fresh
8 oz zuccini, julienned
pinch oregano
4 oz white wine
6 oz clam juice
4 oz ricotta, dry
1 lb paccheri pasta (jumbo rigatoni)
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PANZANELLA SALAD

Soups
4 servings
6 heirloom tomatoes, unevenly cut, “rustic style”
7 cherry tomatoes, quartered
1 oz red onion, cut in half and thinly sliced
1 cucumber, peeled, sliced in half lengthwise, thinly sliced
15 large basil leaves, julienne
1 C ciabatta bread, cubed
10 T extra-virgin olive oil
4 T red wine vinegar
4 T water
to taste salt and pepper
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PAPAYA AND AVOCADO SALAD

Soups
12 salads
1/3 large avocados cut into large chunks or slices
3/4 C ripe papaya chuck or slices
2 T basil chiffonade
2 T mint chiffonade
1 C greens: tatsoi, mitzuna and chopped romaine
pinch salt
pinch pepper
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PASTA CON LE SARDE Pasta with fresh sardines

Pasta
1 lb Bucatini pasta
1 lb wild young fennel
1 medium onion, thinly chopped
6 anchovy fillets
3 T golden raisins (soak to plump)
3 T pinenuts
pinch saffron
2 lbs fresh sardine fillets
1/4 C blanched and toasted almonds
1/2 C olive oil
to taste salt and pepper
1 T grated Pecorino cheese
1 T butter
1 T bread crumbs
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Pepper Mignon

Beef
Yields: 2 servings
1 lb filet mignon cubed 1/2 x 1/2
1/4 lb thin sliced yellow onion
1 B water crest
1 t soy sauce
1/4 t sugar
1/2 t fresh crash black pepper
1/2 t mirin (sweet cooking wine)
1 t ponzu sauce
1 t butter
1 t oil
1/4 t sake
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Peruvian Aguadito de Pollo (Chicken and Cilantro Soup)

Soups
Yields: 6-8 servings
1 whole chicken (2lbs) cut into 8 pieces
2 medium peeled potatoes, diced (6 pieces each)
6 T rice, washed and strained
1 celery stalk
1 T fresh chopped garlic
1 T salt or to taste
8 C water
1 bunch cilantro blended in a 1/2 cup of water
1/4 C green beans - cut into 1 inch pieces
1 carrot - cut into small dices
1/4 C corn kernels
1/4 C green peas,
2 limes cut into 4 pieces
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Pescado Veracruzano

Seafood
4 Servings
1 1/2 lbs skinless, boneless Pacific halibut (or other firm-fleshed, fresh fish), cut in 4 portions*
3 T extra-virgin olive oil
to taste salt & pepper
1 small yellow onion, peeled and sliced thinly
2 garlic cloves, peeled and sliced thinly
2 or 3 jalapeños, stemmed and sliced in 1/4-inch disks
1 lime, cut into 8 wedges
1 tomato, cored and seeded, cut in strips
1/2 C Spanish green olives (picholines), sliced
1/2 bunch fresh oregano leaves, washed and roughly chopped
1/2 C white wine
3/4 C fish stock or clam juice
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PETTO D'ANATRA CON CILIEGE E PORTO Breast of Duck Roasted Served with Fresh Cherries and Port Wine Sauce

Duck
4 servings
2 lbs moscovi duck breast
1 large shallot
1 lb fresh cherries
4 oz port wine
1 T sugar
3 oz butter
salt and pepper
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Pizzoccheri alla Valtellinese (House-Made Whole-Wheat Pappardelle Tossed with Braised Savoy Cabbage, Roasted Garlic, Fried Sage, Yukon Potatoes and Bitto Cheese Fondue)

Pasta
4 Servings
1/2 lb buckwheat flour
1/4 lb flour
water (as needed)
to taste salt
2 C savoy cabbage, cleaned and chopped
1 1/2 C russet potatoes, diced in small cubes
2 C Bitto cheese (Fontina if you cannot find Bitto), diced in small cubes
1 C butter, unsalted
3 cloves garlic, minced
6 sage leaves
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Poached pears in red wine

Desserts
15 peeled pears
2 bottles red wine (3L)
600g brown sugar
1 vanilla pod
1 cinnamon stick
1 teaspoon allspice
5 cloves
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Pomodoro allo Tonnato (Heirloom tomato with Tuna Sauce)

Vegetables
6-8 Servings
3 or 4 medium Cherokee or other fabulous tomato
caperberries for garnish
mixed baby greens for garnish
quality extra-virgin olive oil
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PORK BELLY CONFIT WITH PICKLED VEGETABLES

Pork
7 lbs pork belly
1/2 C rosemary, rough chopped
1 C savory, rough chopped
6 ea bay leaves, rough chopped
6 ea whole garlic, chopped
3 C Kosher salt
1 C sugar
1/2 C black peppercorn
1/2 gal duck fat
2 ft cheese cloth
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POT ROAST

Beef
4 servings
1/2 g red wine vinegar
1 C cumin, ground
1/3 C oregano, dried
2/3 C thyme, dried
1/3 C rosemary, dried
25 bay leaves
2/3 C beef base
water, boiling
1 beef chuck
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Prime Rib Eye Steak with Ginger Soy Sauce

Beef
Yields: 1 serving
6.5 oz prime rib eye beef
2 oz julienne leek
3 pcs Shitake mushroom
4 oz sake
4 oz soy sauce
4 oz Mirin (sweet sake)
1 oz grated ginger
2.5 oz brown sugar
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PUMPKIN SAGE LASAGNA

Pasta
4 Servings
4 eggs
3 C all-purpose flour
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Pumpkin Sage Lasagna

Pasta
Yields: 4 servings
3 C flour
4 eggs
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PUMPKIN TORTELLONI WITH SAGE AND BUTTER SAUCE

Sauces
Yields: 4 servings
1 lb pumpkin puree
1/2 lb ricotta cheese
1 C grated Parmesan cheese
to taste salt & pepper
to taste nutmeg
fresh pasta dough
egg wash
2 T butter
15 leaves large fresh sage
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RAINBOW CONGEE

Rice
6 servings
1 C short grain rice
2 dried Chinese mushrooms
3/4 C snow peas, ends trimmed
2 Chinese sausage (lap Cheong)
2 T soy oil
1/4 red onions, diced finely
1 medium carrot, cut into 1/2-inch cubes
8-9 C chicken stock or pork stock
1/4 t salt
3 t light soy sauce
1 sprig of dill
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Risotto ala Pescatora (Seafood Risotto)

Seafood
Yields 4 servings
12 oz arborio rice
1/2 C white wine
4 T olive oil
4 T chopped flat leaf parsley
5 oz fresh bay scallops
5 oz peeled and de-veined Mediterranean shrimps
6 oz sliced calimari
12 pcs scrubbed and de-bearded fresh mussels
12 pcs fresh clams
1/2 C dry white wine
2 cloves minced garlic
1 T curry powder
4 T olive oil
chicken or vegetable stock, warmed over low heat to taste salt and pepper
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RISOTTO CON CARCIOFINI E ASTICE
Arborio Rice with Baby Artichokes and Lobster

Rice
6 servings
1-1 1/2 lbs Yukon gold potatoes, cooked and peeled
1 lb arborio rice
1 lb lobster meat
4 oz onions
4 oz butter
1 lb fresh sliced baby artichoke hearts
5 T olive oil
5 oz white wine
salt and pepper
40 oz vegetable broth
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RISOTTO CON FUNGHI E MASCARPONE Risotto with Wild Mushrooms and Mascarpone Cheese

Rice
2 oz arborio rice
1 T chopped shallots
2 cloves of garlic
2 T butter
12 pieces of dry morel mushrooms
2 oz dry porcini mushrooms
4 medium fresh shiitake mushrooms
2 T butter
4 T freshly grated Parmesan cheese
1 T mascarpone cheese
1 C dry white wine
1 T chopped Italian parsley
chicken or vegetable broth
to taste salt and pepper
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Risotto di Zucca e Capesante (Butternut Squash Risotto with Seared Scallops and Balsamic Glaze)

Seafood
4 Servings
1 butternut squash, medium size
1 T sugar
1 T butter
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RISOTTO WITH RADICCHIO AND BALSAMIC VINEGAR
Risotto al Radicchio Profumato all’Aceto Balsamico

Rice
4 servings
5 C meat or chicken broth (or 1 bouillon cube dissolved in
5 cups of simmering water)
6 T butter
1 medium onion
3/4 lb radicchio, cored and coarsely chopped
2 C arborio or carnaroli rice
2 T aged balsamic vinegar
to taste salt
to taste pepper
freshly-grated Parmesan cheese for the table
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Roasted Black Grouper with Artichoke-Bacon Mashed Potatoes, Sauteed Spinach and Lemon Caper Sauce

Seafood
Yields: 4 servings
4 7 oz. black grouper fillets
2 lb peeled yukon gold potatoes
1 1/2 lb unsalted butter
1 qt heavy cream
4 artichokes hearts
(fresh or canned, if fresh blanch for two minutes)
6 bacon strips, cooked and coarsley chopped
2 C dry white wine
4 garlic cloves, sliced
2 T capers
3 sliced shallots
salt and pepper
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Roasted Tomato Salsa

Appetizers
3 lbs Roma tomato
1 lb tomatillos, peeled and cleaned
6 whole jalapeños
3 cloves of garlic
1/2 C chopped green onions
1/2 C chopped cilantro
1/2 C chopped yellow onion
2 T lime juice
2 T white vinegar
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Roquefort Filet

Seafood
1 Servings
7 oz beef tenderloin
3 oz mashed potatoes
4 ea asparagus
6 roasted garlic cloves
1 T roquefort butter
1 oz demi
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SAFFRON CRAB RISOTTO

Rice
Yields: 4 servings
1 lb crab meat
1 C white wine
1 onion
pinch saffron
2 C Arborio rice
8 C fish stock
4 T butter
20 asparagus tips
2 T olive oil
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SAUTÉED SHRIMP WITH ANCHO CHILES AND GARLIC

Seafood
4 servings
3/4 C olive oil
25 garlic cloves, peeled and thinly sliced
1 3/4 lbs rock or medium shrimp, peeled and deveined
1 1/2 t salt
3/4 t freshly ground black pepper
3 large ancho chiles, wiped clean, stemmed,
seeded and finely julienned
1 C fish stock or clam juice
juice of 3 large limes
1 bunch Italian parsley, leaves only, chopped
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SEAFOOD “GUAC” TAIL

Appetizers
Yields: 4 servings
1 1/2 C tomato, chopped
2 T cilantro, chopped
3 T red onion, chopped
1 t salt
1 t black pepper
2 t lemon juice
1 jalapeño, chopped
2 avocado, chopped
4 oz blue crab claw meat
12 shrimp, cooked, medium chopped
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SHRIMP “SANTA MARGHERITA”

Seafood
6 ea shrimp, white Mexican/P&D
1 oz extra virgin olive oil
3 oz butter
2 oz brandy
2 oz chicken broth
1 T honey
1/4 t curry powder
pinch ceyenne pepper
to taste sea salt
to taste white pepper
1 T Italian parsley, chopped
2 ea whole chive
2 pc grilled polenta
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SHRIMP AND SCALLOP FEUILLETE

Seafood
1 serving
3 medium-sized shrimp
2 Day Boat scallops
1 T extra-virgin olive oil
2 T julienne leeks
1t minced garlic
1 pinch herbes de Provence
1T diced tomato
6 strands lemon zest
1 squeeze lemon
deglaze with white wine
3 T manufacturing cream
puff pastry
to taste salt and white pepper
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SHRIMP SPRING ROLLS

Seafood
4 rolls
8 shrimp
1 t oil
4 handfuls mixed green leaves of mint
4 oz julienne jicama
4 oz julienne cucumber
4 oz julienne carrot
4 rice paper, large
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SPAGHETTI ALLA PESCATORA
Seafood Spaghetti

Pasta
4-6 servings
1 lb spaghetti in salted boiling water
3 garlic cloves, peeled and chopped
5 T olive oil
4 oz sliced and chopped calamari
4 oz sliced calamari
4 oz medium shrimp, peeled, deveined and chopped fine
4 oz medium shrimp, peeled and deveined
8 oz sea scallops
16 mussels
16 clams
2 C tomato sauce
4 roma tomatoes, peeled seeded and roughly chopped
1/2 C dry white wine
1/2 C chopped fresh flat-leaf parsley
2 pinch curry powder (optional)
2 pinches saffron threads (optional)
to taste salt
to taste crushed red chili flakes
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SPAGHETTI DELLA CASA

Pasta
Yields: 4 servings
20 oz large shrimp, peeled, de-veined and chopped
1 minced shallot
1 T capers
1/4 t salt
1/4 t black pepper
3 oz unsalted butter
1 C marinara sauce
1/2 oz cognac
1 1/2 C heavy cream
1 1/4 lb spaghetti
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SPANISH PAELLA

Rice
6 servings
3 C paella rice (uncooked)
9 C chicken stock
30 threads saffron
3 C dry white wine
1 1/2 C fruity Spanish olive oil
6 pieces chicken and/or rabbit (about 4 oz per person)
3 soft chorizo sausages, sliced thinly
2 T Spanish sweet paprika
6 cloves peeled garlic
1 1/2 C diced yellow onion
12 Roma tomatoes (seeded, grated, peels discarded)
12 shrimps in the shell
12-24 small clams or mussels
3/4 C red piquillo peppers, cut in strips
1 1/2 C green bean pieces or peas
6 tiny fresh artichokes (well trimmed and thinly sliced)
lemon wedges for garnish
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Spicy Live Soft Shell Crab

Appetizers
Yields: 2 servings
1 large fresh live soft shell crab
1 pkg tofu, hard
steamed broccoli, cauliflower or any other preferable
vegetables
spicy sauce (available at Taiko restaurant)
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Spicy Tuna Avocado Salad

Soups
3 oz lettuce, cut
1 oz daikon radish, julienne
1 oz cabbage, julienne
2 1/2 oz tuna, sashimi grade, inch cubed
2 1/2 oz avocado, inch cubed
2 T Japanese mayonnaise
1 t sriracha chili sauce
1 t garlic paste
1 T sesame oil
1 handful nori seaweed, chopped dry
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Spinach Enchiladas with a Creamy Tofu Spinach Sauce

Appetizers
6 oz firm baked tofu (godofu)*
2 yellow corn tortillas
1 good handful of pre-washed baby spinach leaves
1 T fresh garlic
salt and pepper to taste
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STUFFED FIVE SPICE ROASTED POUSSIN WITH BROWN RICE AND PEA TENDRILS

Chicken
1 serving
1 ea poussin (baby chicken)
1 t five spice
3 t olive oil
1 t corn syrup
2 t soy sauce
2 t sugar
2 t shallots, minced
1 t sesame oil
salt and pepper
1 oz pea tendrils
3 oz brown rice
1/2 C chicken stock
1/2 C water
1/2 yellow onion, minced
1 t parsley, chopped
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TAMALES OAXAQUEÑOS

Chicken
6 servings per person
2 oz Guajillo chiles, seeded
1 oz Ancho chiles, seeded
1 C hot water
1 black peppercorn
1 whole clove
1 whole allspice
4 garlic cloves
1/4 C yellow onions
2 Roma tomatoes, quarters
1 pinch oregano, diced
1 t raisins
1 T whole almonds
1/8 C sesame seeds
1/2 oz Mexican chocolate
3 C chicken broth
1/4 plantains, sliced
1/2 bolillos, dried out
2 T margarine, melted
4 sprigs of fresh epazote
1/2 cinnamon stick, medium
to taste salt
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Tamarind Glazed Salmon

Seafood
4 Servings
1 1/2 lbs wild salmon filet, cut into 4 pieces*
3/4 C tamarind glaze (see below)
1 T fennel seeds
1 T freshly cracked black peppercorns
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TERRINA DI POLIPO

Soups
5 lb octopus (large)
1 peeled carrot
1 stack celery
1 medium white onion
1 stack of leeks
2 sprigs Thyme
3 sprigs of Tarragon
4 bay leaves
1 lemon
1 C red wine
1/2 C red vinegar
1 G water
to taste salt
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TERRINA DI POLIPO CON TARTUFO Octopus Carpaccio with Arugula and Orange salad in Truffle Vinaigrette

Seafood
8 servings
1 terrine or mold large enough to fit the octopuses
3 large octopuses
1 stalk of celery
2 carrots
2 onions
5 bay leaves
2 shallots
2 oranges
1 bag baby arugula
1/2 C red wine vinegar
1 C extra-virgin olive oil
to taste salt and pepper
black truffle for shaving (white truffle
may be used when in season)
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THAI RED LOBSTER CURRY

Sauces
4 servings
2 12-ounce cans of coconut milk
2 T Thai red curry
1 t fish sauce
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Tomato Encrusted Swordfish ATop A Bed Of Broccolini WITH Warm Thyme Vinaigrette

Seafood
Yields: 1 serving
1 6 oz portion swordfish
2 red plum tomatoes, small diced
1 yellow tomato, small diced
2 T extra virgin olive oil
1 clove garlic
1 T chopped parsley
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TORTINO DI RISOTTO ALFUNGHI

Rice
2 T olive oil
1/4 C onion or shallot, diced
1 T chopped garlic
2 C Arborio rice
1 C dry white wine
1/4 C dry porcini mushrooms
1 C warm water (to soak mushrooms)
3 C hot chicken or vegetable stock
1/2 C grated Parmesan cheese (Italian Grana Padano or Regianno)
1 T white truffle oil
2 T butter
1 T sea salt
1 T fresh ground pepper
2 whole eggs
2 C seasoned breadcrumbs
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TOWER OF FILET MIGNON WITH SAUTÉED CACTUS IN CHILE PASILLA SAUCE

Beef
4 servings
4 8-oz filet mignon, each sliced in 3 equal slices
1 lb mixed baby vegetables
2 oz butter, unsalted
2 lbs cleaned cactus leaves
to taste salt and pepper
1 C corn oil
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Tuna Tartar with Cauliflower Cream

Seafood
1 Serving
1 1/2 t extra virgin olive oil
1 shallots, finely chopped
3 oz cauliflower, finely chopped
3 oz chicken stock
1/4 t powered gelatin, dissolved in 1 tablespoon boiling water
1/2 T chopped dill
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TUNA TATAKI SALAD WITH RED GINGER VINAIGRETTE

Seafood
4 servings
1 lb sushi grade tuna loin
soy sauce
1 T tomato paste
1 small bunch green onions (white part only)
!/2 C red pickled ginger (found in Asian markets)
1/2 C seasoned rice wine vinegar
1/2 C water
1/4 C sesame oil
1-1/2C vegetable oil
4 C mixed greens
1/2 cucumber thinly sliced
1/4 C shredded carrot
1/2 package daikon sprouts
1/4 C defrosted edamame (found in the frozen food section in
health food stores and Asian markets)
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VEAL AND RICOTTA POLPETTINE

Veal
4-6 servings
2 lbs ground pork
2 lbs ground veal
3/4 C parmigiano, grated
1/2 C Italian parsley, chopped
3 eggs
1/2 t nutmeg, freshly grated
1 lb ricotta
to taste salt and pepper
1 1/2 C fresh breadcrumbs
12 C tomato sauce
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Veal Scalopine Marsala

Veal
1 lb spinach
4 T sweet butter
12 small veal scallopine
12 sage leaves
12 prosciutto slices
4 mozzarella cheese slices
3 t sweet butter
6 drops of lemon juice
3 pinches of rosemary
1/2 C marsala wine
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VEAL SHORT RIBS

Veal
5 lbs (30 pieces) veal short ribs
1 brown onion, medium dice
1 celery stalk, medium dice
1 carrot, medium dice
1 bottle dry white wine
2 heads garlic, separated and peeled
1 bunch thyme
4 C chicken stock
1 C veal stock or water
4 oz canola oil
salt and pepper
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VEAL SWEETBREADS IN A CHAMPAGNE SAUCE

Veal
6 servings
3 lbs veal sweetbreads
1 onion, diced
4 celery sticks, diced
2 carrots, diced
1 lemon, sliced in half
4 bay leaves
2 C dry white wine
5 C water
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VITELLO A LA SORRENTINA
A traditional veal scaloppine made in Sorrento

Veal
2 servings
3 T olive oil
1/2 t oregano
2 T flour
6 slices (3 oz) pounded veal top round
6 thin slices mozzarella
4 oz marinara sauce (leftover will do just as well)
1/2 t minced garlic
1 oz dry white wine
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VITELLO EN PORCHETA
Veal Tenderloin Wrapped with Prosciutto

Veal
2 servings
1 1/4 lbs defat but formula veal tender loin
8 thin slices of prosciutto di Parma
8 leaves of sage
1/4 C amaretto di Sarono
1 T balsamic vinegar
1 oz unsalted butter
1 T extra-virgin olive oil
1/4 C veal stock
1/4 T sugar
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White Asparagus Soup Morel Mushrooms, Maryland Jumbo Lump Crab Cake

Soups
6 Servings
2lb white asparagus, peeled and woody part of stem cut off (you may sub green asparagus)
1/2 onions, sliced
6 C chicken stock
1/2 C cream
2 T butter
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Yucatan Especial

Seafood
Yields: 2 servings
2 T oil
5 oz bay scallops
5 oz shrimp
1/2 t salt
1/4 t white pepper
2 oz mushrooms, sliced (about 6 medium)
2 servings of rice, any type
1/2 t cilantro, chopped
2 oz Poblano peppers, sliced
3 oz tomatoes, chopped
3 oz fresh spinach
2 oz red onion, sliced
12 oz cream sauce (see below)
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ZINFANDEL-BRAISED SHORT RIBS

Beef
12 Short Ribs
12 short ribs, cut 2 inches by 3 bones
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