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Orange County Recipe list

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

AmericasCuisine has assembled 80 recipes from the best restaurants in Orange County. 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.

Top Recipe Categories in Orange County

21 Oceanfront Crab Cakes

Appetizers, Seafood
4 Crab Cakes
1 lb jumbo crab meat
1 t fresh ginger, chopped
2 t pimientos, chopped
2 t fresh scallions, chopped
1 C breadcrumbs, freshly made
1 t Grey Poupon mustard
1/4 C mayonnaise
dash Worcestershire sauce
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Almond Crusted Halibut with an Amaretto Beurre Blanc

Seafood
2 Servings
2 7 oz pieces of fresh Alaskan halibut
1 T flour
eggwash
1/3 C sliced almonds
2 T olive oil
1 T butter
1/2 lemon
to taste salt and pepper
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Amelia’s Lady Sole

Seafood
12 sole filets, small
18 scallops, chopped
1 egg
1 C milk
1 1/2 C bread crumbs, fine
3/4 C butter
1/2 C flour
1 C mushrooms, small, sliced, sautéed
1 1/2 C Alaskan King Crab, cooked
1 C cheddar cheese, grated
1 C sherry, semi dry
4 T almonds, toasted, sliced
1 T parsley, chopped
1 T chives, chopped
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AROMATIC SHRIMP WITH FLORETS OF BROCCOLI

Seafood
1 lb medium shrimp, cleaned
1/4 t garlic
1/5 t ginger
1/4 t scallion
pinch salt
2 t sugar
pinch white pepper
1/4 C cooking wine
2 T sesame oil
2 T ketchup
pinch crushed chili
2 egg white
1 t corn starch
10 broccoli florets
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BAKED PACIFIC SEA BASS WITH POTATO CRUST

Seafood
Yields: 4 servings
4 8 oz. sea bass filets
2 large potatoes, trimmed to form 1 1/2 in. round cylinders
8 oz haricots verts, cooked al dente
1 C clarified butter
7 shallots, chopped (reserve 1 shallot for haricots verts)
1 glass white wine
1 C fish stock
2 C cream
4 oz butter
1 bunch chives, finely chopped
2 t each salmon, sevruga, white fish roe (golden) caviar
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Baklava

Desserts
Baklava has been a favorite Greek pastry for centuries. Try it, it will become one of your favorite pastry recipes.
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Blackened Scallops

Seafood
2-4 Servings
8-10 large scallops
1/2 C blackening seasoning
1/2 C oil
1/2 C white wine
1/2 C Dijon mustard
1/2 C honey
1/2 C extra-virgin olive oil
1 bed of spinach
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Blueberry Rum Porkchops

Pork
8 Servings
8 to 10 lbs pork loin roast
2 C fresh blueberries
1 C Myers rum
1 C Riesling
2 C brown sugar
2 C granulated sugar
3 C apple juice
1 t chili flakes
2 T balsamic vinegar
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BOUILLABAISSE

Seafood
Yields: 4 servings
1 pinch saffron, toasted then mixed with 2 Tbls. hot water
1/4 C olive oil
4 crushed garlic cloves
1/2 lb halibut
1/2 lb swordfish
scallops
clams
crab claws
mussels
clams
1 onion, diced
1 leek, thin slices
2 celery stalks, diced
olive oil
1 can Roma tomatoes
2 qt light fish stock
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Branzino Sanremese

Seafood
1 Serving
10 oz Chilean seabass
2 1/2 oz Pinot Grigo wine
1 t garlic
capers
sundried tomatoes
pinenuts
to taste salt and pepper
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Britta’s Crab Cakes

Appetizers
Yields: 20 cakes
2 1/2 lb Dungeness crab meat
3 eggs, large
1/2 C cilantro
1/4 C green onion
1/4 C red bell peppers
1 T jalapeño
1 C mayonnaise
1/2 C fresh breadcrumbs
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Bruschetta

Bread
Yields: 4 servings
1/2 French bread loaf
4 oz tomatoes, diced
1 oz Balsamic vinegar
2 oz olive oil
1/2 oz garlic, chopped
1 oz fresh basil, chopped
2 oz goat cheese, crumbled
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Cacciucco alla livornese (Leghorn Fish Stew)

Soups
Yields: 6 servings
4-5 lb assorted fish - see method
salt and pepper
olive oil
1 onion, finely chopped
1 carrot, finely chopped
2 stalks celery, finely chopped
2 sprigs parsely, finely chopped
2 cloves garlic
2 hot chili peppers, small
2 bay leaves
1 sprig thyme
1 1/2 C red wine
2 lb tomatoes, peeled and chopped
toasted or fried bread
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Calamari al Salto

Appetizers, Seafood
1 Serving
4 garlic cloves, peeled and minced
2 T olive oil
2 T green onion, trimmed and chopped
1 T capers
10 kalamata olives
4 oz calamari steak
4 Roma tomatoes
1/8 C lemon juice
1/8 C white wine
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CARAMELIZED ONION & EGGPLANT POTATO CANNELLONI

Pasta
Yields: 4 servings
2 Idaho potatoes, extra large
1/2 C extra virgin olive oil
2 eggplants, small (under a pound)
4 Spanish onions, large, julienned
2 cloves of garlic, chopped
1 C carrot juice
2 t rice vinegar
1 t cardamom seed
1/8 vanilla bean
butter
spinach
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Chicken or Beef Stay with Peanut or Cucumber Sauce

Appetizers, Beef, Chicken
beef or chicken
1 t roasted coriander seeds
1 t sugar
bamboo skewers
2 t Nampla
1/2 C sliced onion
1 t butter or margarine
to taste curry powder
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CHICKEN RAMA

Chicken
2 lbs chicken breast, sliced
1 lb spinach, blanched/steamed
1 T roasted chili paste in oil
1 T fish sauce (nam pla)
1 t sugar
2 T peanut sauce
1 T cooking oil
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Chilean Seabass

Seafood
4 Servings
2 lbs Chilean seabass, cut into 8 oz portions
2 lbs horseradish mashed potatoes
1 ea lemon, cut into quarters for garnish
4 ea shallots, cut into rings and caramelized
4 ea dill sprigs for garnish
16 oz champagne butter sauce
to taste salt and pepper
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CHIMMICHURRI

Sauces
Yields: 8 servings
8 oz fresh parsley
2 oz fresh oregano
1/4 oz red pepper flakes
2 T lemon juice
1 T white wine vinegar
1 oz fresh garlic (minced)
2 C canola oil
2 C olive oi
l 1 t salt
1 t pepper
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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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Crab Cakes

Appetizers, Seafood
4 Servings
2 1/2 lbs pasteurized jumbo lump crab meat
2 1/2 C mayonnaise
1/4 C Old Bay seasoning
1 t cayenne pepper
2 large eggs
1 C finely ground bread crumbs
2 T whole-grain mustard
2 T Worcestershire sauce
2 oz fresh lemon juice
3 T finely diced chives
3 T finely diced roasted red peppers
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Elton’s Spicy Meat Pie

Casserole
Yields: 12 servings
2 lbs ground lamb or goat
1 sweet onion, diced
1 carrot, diced
1 stick fresh ginger, minced
1/2 bunch Italian parsley, minced
pinch black pepper
pinch oregano
pinch nutmeg
pinch cumin
2 cloves fresh garlic, minced
1 stock lemongrass, minced
1 serrano chile, minced
1 jalapeño, minced
1 habañero, minced
splash red wine vinegar
1/2 C brown sugar
to taste salt
handful raisins
1/2 btl pickapeppa sauce
1/2 C chicken stock
puff pastry dough
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FARFALLE (BOWTIE) PASTA WITH SMOKED SALMON

Pasta
Yields: 4 servings
1 lb box of farfalle (bowtie) pasta
2 T butter, unsalted
1 bunch (or 8 medium) green onions
1 qt Italian roma tomato, peeled, in juice
1/3 C cream
4 oz Scottish smoked salmon
1 T cognac
to taste salt and pepper
Italian parsley for decoration
parmesan cheese
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Filetto Al Gorgonzola

Beef
1 Serving
8 oz filet mignon
2 T butter
1/2 C manufactured cream
3 oz gorgonzola cheese
2 oz parmesan cheese
to taste salt and pepper
3 oz olive oil
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Grilled Chicken Panini Sandwich

Chicken
2 Servings
2 boneless chicken breast
2 red peppers
1/4 C goat cheese
2 pieces filone bread, grilled on a panini grill or grill pan or outdoor grill
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GRILLED PORTOBELLO MUSHROOMS

Appetizers
1 jar Antonello Livornese Sauce*
1 T Colavita extra virgin olive oil
1/2 lb portobello mushrooms, fresh
1/2 bunch Italian parsley, chopped
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Grilled Salmon au Cabernet

Seafood
4 Servings
20 oz Atlantic or Norwegian salmon
8 slices of thin smoked bacon
1 L burgundy
8 oz unsalted butter
8 shallots
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Grilled Shrimp Skewers with Cilantro and Green Tomatillo Salsa

Seafood
4 Servings
20 medium-size shrimp, shelled and deveined
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GULLIVER’S CREAMED CORN

Vegetables
Yields: 8 servings
2 pkg frozen kernel corn, 20 oz.
8 oz whipping cream, 1/2 pt.
8 oz homogenized milk, 1/2 pt.
1 t salt
6 t sugar
pinch white or cayenne pepper
2 T butter, melted
2 T flour
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Gulliver’s Spinach Soufflé

Vegetables
1 lb frozen spinach, defrosted
1 1/2 C warm milk
1/2 C bacon, finely chopped
1/2 C onions, chopped
1 garlic clove, finely chopped
1 t salt
1/4 t course ground pepper
1/3 C all-purpose flour
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Japanese Fried Chicken (Chicken Katsu)

Chicken
4 Servings
1 lb boneless chicken breasts
1 t salt
1/2 t garlic powder
vegetable oil, for deep frying
1 C (5 oz) all-purpose (plain) flour
2 eggs, beaten
2 C (8 oz) panko (Japanese-style crumbs)
4 lemon wedges, for serving
tonkatsu sauce, for dipping
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John Dory Filet with Panko Macadamia Crust and Lemon Butter Sauce

Seafood
2 Servings
1/4 C roasted macadamia nuts, finely ground
1 C panko bread crumbs
1 t dillweed
2 T melted butter
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Karahi Chicken

Chicken
Yields: 4 servings
1 1/2 lb chicken breast, skinless
2 lb tomatoes
4 red chilies
1/2 T coriander seeds
1 T extra virgin olive oil
1 T garlic paste
4 green chilies, deseeded & chopped
2 T chopped ginger
1 C cilantro, fresh, chopped
1 t dry fenugreek
1 t garam masala (Indian spice available in many specialty stores)
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KARAHI LAMB

Lamb
Yields: 2 servings
1 lb Australian boneless, skinless lamb leg, cut into pieces
2 medium onions, chopped
4 garlic pieces, cleaned and chopped
ginger, 1-inch diced
4 medium ripe tomatoes, chopped
1 t salt
1 t black pepper
1 t cumin powder
1 t paprika powder
1/2 t turmeric powder
4 - 5 whole cloves
1 whole black cardamom
1 T fresh green coriander leaves
2 T oil
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Kung Pao Chicken

Chicken
4 Servings
10 oz breast or thigh chicken meat, cut into 1/4 inch
1 T rice wine
1 t dark soy sauce
1 T cornstarch
1 T salad oil
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Lamb Ossobuco

Lamb
8 Servings
1 T butter
8 lamb shanks, cut 2 inches long, with meat
2 T flour
1/2 t salt
1/2 t pepper
1 T rosemary, thyme, sage (mix to taste)
1/2 C dry white wine
1 C water
1 C fresh tomatoes, chopped
1 t chopped parsley
1/2 clove of garlic, chopped
4 strips of lemon peel, 1 pinch long
1 T stock
1 T butter
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LOBSTER THERMADOR

Seafood
1 whole Australian lobster, split and cleaned
1 oz shallots
1 oz fresh garlic
2 T olive oil
1 T butter
1/2 C green onion, chopped
1 C fresh white mushrooms, sliced
2 T sherry wine
2 T red pepper, diced
1/2 T cayenne pepper
salt and pepper to taste
1 C heavy cream
1/2 C Parmesan cheese
Hollandaise sauce
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Lobster Thermidor

Seafood
6 Servings
6 1 1/2-pound Pacific Coast lobsters, split and cleaned (remove meat from tail, cut into one-inch pieces, reserve shells)
1/2 C butter
6 mushrooms, sliced
1 C dry sherry
white sauce (recipe follows)
1 T dry mustard, mixed to a paste with a small amount of cold water
to taste salt and pepper
Romano cheese
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Lonesome Bull / Kating Tone

Beef
1 Serving
1/2 C red bell pepper, diced
1/2 C green bell pepper, diced
1/2 C mushrooms, diced
1/2 C brown onion, diced
1 t garlic, chopped
1/2 t chili, chopped
1 t sugar
1 t fish sauce
1 t oyster sauce
1 T cooking oil
1 T roasted shallot
1 T green onion, diced
1/4 C water
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LOUISIANA BBQ SHRIMP

Appetizers
Yields: 4 to 6 appetizer portions
1 lb raw shrimp, deveined, tails on (16/20 size)
2 C Cajun BBQ sauce (recipe follows)
2 T clarified butter
1 T garlic, peeled and minced
2 lemons, juiced
1/2 lb unsalted butter (2 sticks)
1 bunch green onions, cleaned, ends trimmed
1 loaf French bread
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MACARONI AND CHEESE

Pasta
Yields: 8 servings
6 oz A.P. flour
6 oz unsalted butter
2 qt whole milk
1.5 lb elbow pasta
8 oz sharp cheddar
4 oz Montgomery cheddar
2 oz gorgonzola
4 oz parmesan
1/2 T garlic, minced
1/2 t Tabasco®
1/2 T white truffle oil
Panko bread crumbs
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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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Mongolian New York Steak

Beef
2 Servings
1 bun green onion, cut to 3” long
14 oz New York steak, cut in thin slices
4 oz bottom mushroom
6 whole dry chile
4 garlic cloves, minced
2 oz dry rice noodle
2 t hoisin sauce
3 t soy sauce
1 t sambal (garlic chile paste)
1 t shaohing (rice cooking wine)
4 t canola oil
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Mr. Stox Lobster Salad with Cognac Dressing

Seafood, Soups
6 Servings
3 one-pound lobsters
2 onions
1 bunch tarragon
1 C dry white wine
1 gal water
2 T salt
6 heirloom tomatoes
3 packages enoki mushrooms
1/4 lb organic greens
3 egg yolks, cooked
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Mussels Antipasto

Appetizers, Seafood
4 Servings
2 lbs fresh mussels
1/2 C water
1/3 C dry white wine
3 T carrot, diced
3 T celery, diced
2 T fresh parley, chopped
1/8 t dried crushed red pepper
1 garlic clove, sliced
1 bay leaf
2 T sliced green onions
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NEW ENGLAND CLAM CHOWDER

Soups
Yields: 12 (8oz) servings
1 lb raw shrimp, deveined, tails on (16/20 size)
2 C Cajun BBQ sauce (recipe follows)
2 T clarified butter
1 T garlic, peeled and minced
2 lemons, juiced
1/2 lb unsalted butter (2 sticks)
1 bunch green onions, cleaned, ends trimmed
1 loaf French bread
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Northwestern Dungeness Crab Fritters

Appetizers, Seafood, Soups
10-12 Servings
8 oz flour
3 T cornstarch
3 eggs
3 egg whites
1/4 C buttermilk
2 oz red pepper, finely diced
2 oz green onion, finely sliced
2 oz sweet corn, sliced off the cob
2 oz red onion, finely diced
1/2 C parsley, leaves chopped
1 T garlic, finely sliced
1 lb dungeness crab meat, drained
1 t cayenne pepper
1 t salt
1 t white pepper, freshly ground
8 oz panko Japanese style bread crumbs
2 oz freshly grated Parmesan cheese
canola or peanut oil, for frying
cocktail or tartar sauce for dipping
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Pan-seared Scallops with Sweet Corn Risotto

Seafood
4 Servings
8 U/10 Scallops
4 white corn
1 t garlic, chopped
1 T shallots, chopped
1 T chives, fresh, chopped
1 T parsley, fresh, chopped
1 C vegetable or chicken broth
1/2 C heavy cream
1/2 C Parmesan cheese, finely grated
to taste salt and pepper
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Penne Zucchine Gamberetti e’ Zafferano

Pasta
Yields: 4 servings
1 lb penne pasta
12 medium shrimp
100 g zucchini
1 t shallots
3/4 C Roma tomatoes, chopped
1/2 clove garlic
1/2 t saffron
1/2 C manufactured cream
pinch salt and black pepper
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Peppercorn Sesame Hawaiian Ahi with Mango Slaw and Thai Citrus Broth

Seafood
4 Servings
4 pieces #1 grade Ahi - approximately 6 oz cut in blocks to avoid overcooking.
1 T cracked peppercorns
1/2 C sesame seeds
to taste salt & pepper
1/2 C olive oil
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PHAT THAI - FRIED NOODLES THAI STYLE

Pasta
Yields: 3 servings
300 g narrow rice noodle
1/2 kg bean sprouts
3 eggs
50 g pork, cut into small slivers
50 g white radish, chopped, pickled
1 cake soybean curd, cut into small slivers
1/2 C peanuts, ground, roasted
1 t chilies, ground, dried
1 T shallots, chopped
1 T garlic, chopped
1/2 C cooking oil
4 T sugar
3 T fish sauce
4 T tamarind juice or vinegar
50 g Chinese leek leaves
1/2 banana blossom
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Piero’s Ossobuco

Veal
8 Servings
8 portions of ossobuco, 24 oz each, cleaned and tied
1 large carrot, peeled and small dice
2 ea celery stalks, small dice
1/2 large yellow onion, small dice
1 T garlic, minced
12 oz red wine
12 oz can of plum tomatoes, peeled and pureed
1 qt vegetable broth
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Pollo alla Capriccio

Chicken
2 Servings
puff pastry dough
2 breasts of chicken
1 egg white
garnish
basil and Italian parsley, chopped
2 roasted red bell peppers
spinach
provolone cheese
salt
fresh ground pepper
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Pork Porterhouse with Cabernet Sauvignon Poached Pear

Pork
4 Servings
4 pork porterhouse chops
4 unripe pears, cored and peeled
1 C Cabernet Sauvignon to deglaze
1 C veal stock
to taste salt and pepper
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RABBIT AND FOIE GRAS PASTILLA

Rabbit
Yields: 2 servings
4 rabbit legs
1 C white wine
1 t chicken stock/broth
1 brown onion, peeled and chopped
1 celery stalk
1 carrot, peeled and chopped
1 bunch thyme bunch, picked and minced, reserve stems
1/2 T black peppercorns
4 dried bay
1/2 bunch parsley stems
1 russet potato, peeled, quartered and cut into 1/2” slices
8 oz foie gras, cut into 1” cubes
2 brick dough sheets
1 C peanut oil
1/2 T garlic, minced
1 T shallot, minces
fine sea salt and freshly ground black pepper
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Ravioli ai Funghi Porcini
(Cheese Ravioli in a Porcini Mushroom Cream Sauce)

Appetizers, Pasta
6-8 as an appetizer
18-24 high-quality cheese ravioli
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Ravioli Imbottiti d’ Aragosta

Pasta
Yields: 4 servings
Thin pasta sheets filled with lobster, prosciutto & basil, served on an orange beurre blanc.
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RISOTTO AI FRUTTI DI MARE (Seafood Risotto)

Seafood
3 oz olive oil
3 garlic cloves
3 oz Italian parsley, chopped
24 oz clam juice
6 oz mussels
6 oz clams
4 oz calamari, cut up
4 oz shrimp, chopped
1 lb Arborio rice
8 oz roma tomatoes, chopped
1 oz butter
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RISOTTO WITH SPINACH

Appetizers
1 jar Antonello Salsa di Pomodoro*
1 lb Bellino or Ferrara Arborio rice
1/2 C BelGioioso parmesan, grated
1 C fresh spinach, finely chopped
1 T butter
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Rissotto Porcini

Rice
2 Servings
1/2 C Italian rice
4 porcini mushrooms, chopped
2 oz Italian spicy sausage, sliced thinly
pinch saffron
2 T olive oil
to taste salt and pepper
3 fresh basil leaves
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Salmon Chipotle

Seafood
Yields: 2 servings
1 salmon filet (8oz)
1 C cream
6 oz Chardonnay
3 oz sundried tomatoes
6 basil leaves, julienned
1/8 T salt
1/8 T pepper
1/2 T chipotle
1 oz canola or olive oil
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Salmone Alla Borghese

Soups
salmon
white wine
1 T red onion
1/2 T butter
pinch pine nuts
pinch raisins
pinch sugar
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SALMONE alla genovese (Roasted Salmon with Basil Pesto Cream)

Seafood
Yields: 4 servings
1/2 C basil pesto (see recipe below)
1 C heavy cream
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Sautéed Onaga Fillets with Potato Cakes

Seafood
4 Servings
3 3 1/2-ounce Onaga fillets (skin on)
2 1/2 T extra-virgin olive oil
to taste salt and pepper (preferably Kosher salt)
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Scottish Bridie

Casserole
Yields: 4 servings
1 1/2 lb lean stewing beef
1 onion, diced
2 bay leaves
1 bottle Guinness
brown gravy
2 sheets of puff pastry
salt & pepper to taste
1 egg
cayenne pepper
1 shot of whiskey
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Seafood Platter

Seafood
2 Servings
Maine lobster
king crab
shrimp
fresh Atlantic salmon
jumbo scallops
calamari
black mussels
manila clams
fresh sea bass
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Shrimp Scampi Diablo

Seafood
Yields: 1 serving
8 shrimp 16/20, peeled and deveined
1 oz seasoned flour
1 oz olive oil blend
3 oz angel hair pasta, dry
# 40 scoop roasted garlic and herb butter
1 lemon wedge, cut 1/6th
1/4 t salt and pepper seasoning
2 oz white wine
1/2 oz clam juice
1 oz heavy cream
1/8 t salt and pepper seasoning
1 oz tomatoes, diced 1/4 “
# 20 scoop creole butter
1/8 t crushed chili flakes
1 parsley sprig
2 lemon wedge, 16th cut
1/8 t paprika
1/8 t gumbo file
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Spicy Tuna Tartar

Appetizers
5 oz Sashimi grade Ahi Tuna, finely chopped
1 T Masago (smelt egg)
1-2 T sesame chili oil
1 T Ponzu Sauce
1 T mayonnaise
1/2 avocado, peeled and sliced into 4-6 pieces
4 wonton skins, sliced in half and deep fried
to golden brown
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Spring Rolls with Honey-Cilantro Pesto

Appetizers, Chicken
10 large won tons skins (available in deli section at most markets)
2 cooked chicken breasts, sliced 1/4-inch thick and dusted with Cajun seasoning
2 C mesculum (baby greens), chopped
1/4 C water
2 C cooking oil
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Stilton Stuffed Filet Mignon
(Bacon-wrapped, Pan-roasted Filet Mignon Stuffed with English Stilton Cheese served with Chomp Potatoes and Seasoned Broccoli.)

Beef
1 Serving
12 oz filet mignon
4 T aged Stilton cheese
1 russet potato wedged
2 oz broccoli
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STIR-FRIED BEEF WITH WATER CHESTNUTS, STRAW MUSHROOMS AND ASPARAGUS

Beef
Yields: 2 servings
12 oz beef sirloin, cut into thin strips
1/2 brown onion
4 oz water chestnuts
2 oz bamboo shoots
8 asparagus spears, cut into 1-inch pieces
4 oz straw mushrooms
2 oz Chinese broccoli
4 stems green onion
4 cloves garlic, minced
2 t sambal (fresh ground chili paste)
2 T oyster sauce
4 T soy sauce
1/4 C shaohsing (Chinese cooking wine)
1/4 C peanut oil
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TOMATO, SWEET ONION AND BLUE CRAB SALAD

Soups
2 medium sweet onions
1/4 C olives
2 ripe tomatoes
1 large sprig basil
1/2 lb blue crab, back fin meat
1 lb arugula
balsamic vinaigrette (see recipe)
fresh ground black pepper
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TORTINO DI RISOTTO ALFUNGHI

Appetizers
Ingredients: RISOTTO
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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TROQUET SCALLOPS

Seafood
Yields: 4 servings
16 Maine diver scallops, size u-10
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True Meditation Scampi

Seafood
True Scampi is not what most restaurants serve; shrimp in garlic and white wine sauce. It is it’s own creation, it is Langoustine.
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Turner Mussels in Mustard Saffron Sauce

Appetizers
Yields: 4 servings
1 packages Turner Mussels Whole Shell 2.2lbs.
5 T basil, chopped
5 T shallots, chopped
3 sprigs thyme
3 T French mustard
3 T onions
3 T butter
2 t saffron threads
2 garlic, cloves
1 T garlic, chopped
1 C heavy cream
1 C dry white wine
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Vitello Alla Saltimbocca

Veal
Yields: 4 to 6 servings
12 ea veal scaloppini (2oz pc pounded thin)
1/2 C sweet butter (Softened)
12 pc prosciutto (sliced thin)
24 ea fresh sage leaves
1 C flour
1/2 C clarified butter
2 T minced shallots
2 C white wine
2 C white demi-glace
1 C brown demi-glace
to taste salt
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WILD MUSHROOM CAPPUCCINO

Soups
8 oz Portobello mushrooms
8 oz Cremini mushrooms
8 oz Shiitake mushrooms
8 oz oyster mushrooms
8 oz Chanterelle mushrooms
1 oz dried Morels, ground to powder
1 C port wine
2 C red wine
5 oz shallots, finely diced
2 t fresh thyme
1 t fresh rosemary
1 t black pepper
4 oz sweet butter
3 qt chicken or vegetable stock
1 C heavy cream
2 oz olive oil
salt to taste
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Yi-Dynasty BBQ Rib Sauce

Sauces
2 Servings
4 T soy sauce
4 T sugar
4 t blended onion and garlic
dash black pepper and sesame
8 T water
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Z Mario linguini mediterraneo

Pasta
1 lb linguine, cooked
15 manila clams
10 mussels new Zealand
4 squids, cleaned and cut
1/2 lb cut halibut pieces
10 cloves of garlic
2 t pomegranate juice
3/4 C sherry wine
2 C homemade ZMario marinara
4 large shrimp, cleaned and deveined
1/2 t lobster bisque stock
6 chopped green basil leaves
1 large sweet red pepper, cut very small
salt and pepper and a pinch of red peppercorn
1 spoon of hashed shallots
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