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Indianapolis Recipe list

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

AmericasCuisine has assembled 55 recipes from the best restaurants in Indianapolis. 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 Indianapolis

AppetizersBeefChickenDessertsLambPastaPorkSaladsSaucesSeafoodSidesSoupsStewVealVegetables

Bacon Wrapped Seared Salmon over Summer Greens

• 1 strip Applewood Smoked Bacon
• 1 4 oz Salmon Filet
• 2-3 Fingerling Potatoes (cook until just fork tender and cool to room temperature)
• 2 oz Field Greens
• julienne Red Pepper
• 2 each fresh Figs (dice 1 and quarter other)
• 1 tbsp Sugar
• ¼ cup Water
• ¼ cup Balsamic Vinegar
• ½ cup Olive Oil
• Salt, to taste
• Pepper, to taste

Beef & Bacon Nachos

Appetizers, Beef

3 cups Tortilla Chips
4 oz Medium Picante Sauce
1 cup Colby & Jack Cheese, shredded
4 oz Seasoned Ground Beef Crumbles
4 oz Real Bacon Bits
3 oz Sliced Pickled Jalapeños
4 oz Sour Cream

Cajun Chicken Alfredo Fettuccini

2 Chicken Breasts, boneless & skinless
2 oz Green Peppers, julienne
2 oz Mushrooms, sliced
4 oz Fettuccini, cooked
Cajun Spice

Ingredients for Alfredo Sauce
Cajun Spice
3 oz Heavy Cream
4 oz Shredded Parmesan Cheese
hint of Nutmeg
2 tbsp Butter

Chocolate Mocha Cake

1 Recipe of your favorite Dark Chocolate Cake mix
For two 9” pans greased and lined with parchment paper

Ingredients for Mocha Butter Cream
2 lbs Unsalted Butter, softened
3 lbs (6 Cups) Powdered Sugar, sifted
2 tsp Vanilla Extract
2 tbsp Instant Coffee
⅓ cup Water, room temperature

Ingredients for Chocolate Fudge Icing
1 lb Dark Chocolate
½ cup Light Corn Syrup
2 cup Water
¼ cup Vegetable Oil
½ tsp Salt
3 lbs Powdered Sugar

Crab Cake

Yields 4, 6 oz Crab Cakes

1 cup Sour Cream
½ cup Mayonnaise
1 tsp Soy Sauce
1 tbsp Coleman’s Dry Mustard Powder
1½ tbsp Key Lime Juice

Ingredients for Jumbo Lump Crab Cake
1 Egg, Beaten
1 lb Jumbo Lump Crabmeat, drained
¼ cup Mayonnaise
1 tbsp Dijon Mustard
¼ cup Ritz Crackers, crushed
1 tsp Old Bay Seasoning
1 tsp Cilantro, chopped
1 tsp Chives, chopped
As needed, Olive Oil
To coat, Panko Bread Crumbs

Creole Style Shrimp and Grits

5 pc 13/15 ct shrimp
8 oz Stone ground grits
8 oz Cream sauce
Creole Seasoning
Olive Oil
2 oz Mixture of bell peppers, garlic and onions

Jumbo Lump Crab Cakes with Roasted Tomato Chutney & Lemon Aioli

Makes (10) 4oz. cakes

2 lbs Jumbo Lump Crab
½ cup Mayonnaise
2 tbsp Dijon Mustard
1½ tsp Kosher Salt
½ tsp White Pepper
½ tsp Old Bay seasoning
1 tbsp fresh Parsley, chopped
1 tsp Scallions, minced
2 tbsp fresh Lemon Juice
4 each Egg Yolks

Ingredients for Roasted Tomato Chutney
3 each Beefsteak Tomatoes
Salt & Pepper, to taste
fresh Thyme, to taste
½ each Yellow Onion, diced
1 each Garlic Clove, thinly sliced
½ tsp Kosher Salt
¼ tsp Black Pepper
pinch Crushed Red Pepper
2 tbsp Apple Cider Vinegar
2 tbsp Brown Sugar

Ingredients for Lemon Caper Aioli
½ cup Mayonnaise
1 tbsp + 1 tsp Lemon Juice
2 tsp Capers, rinsed & drained
½ tsp Garlic, chopped

Mahi Mahi with Lemongrass & Brown Rice

• 4 6 oz portions Mahi Mahi, skin off (always buy fresh!)
• 1 stalk Lemongrass, fresh
• 2 tbsp Soy Bean Oil (or canola oil)

Moysters

Appetizers, Seafood

• 5 freshly shucked East Coast Oysters (or your favorite type)
• 1 Cajun Spiced Breading (recipe as follows)
• ½ cup Dry White Wine
• ½ cup Heavy Cream (40%)
• ½ cup quality Blue Cheese
• 5 oz fresh Spinach
• 2 cups Vegetable Oil or Grapeseed Oil

Nicoise Salad Ahi Tuna

Salads, Seafood

1/2 cup Lemon Juice
1 each Shallot, minced
1 tbsp fresh Thyme Leaves, chopped
2 tbsp fresh Basil Leaves, chopped
1 tsp Dijon Mustard
3/4 cup Olive Oil
1 pinch Kosher Salt
1 pinch fresh Ground Black Pepper

Osso Bucco • Braised Veal Shanks

• ½ cup Unbleached All-Purpose Flour
• 4 Veal Shanks, about 1lb each & 2” thick
• 2 tbsp Unsalted Butter
• 2 tbsp Extra-Virgin Olive Oil
• ½ cup chopped Yellow Onion
• ½ cup diced Celery
• ½ cup peeled, diced Carrots
• ⅓ cup diced Fennel
• 1 tsp minced Garlic
• 2 tsp fresh Marjoram Leaves
• 2 tsp fresh Thyme Leaves
• 1 Bay Leaf
• 1 ¼ cups peeled, seeded & chopped Tomatoes
• 1 cup dry Italian White Wine

Osso Bucco • Chancellors

• 12 each Pork Osso Bucco (9-12 oz Shank)
• 3 lbs Mire Poix
• 3 oz Tomato Paste
• 2 cups Red Wine
• 1 ½ gallons dark Chicken Stock
• 1 oz Thyme
• 1 oz Rosemary
• 2 oz Parsley
• 6 cloves Garlic
• 12 each Peppercorn
• 12 each Coriander Seeds
• 3 oz Olive Oil
• 6 oz All-Purpose Flour
• 1 tbsp Salt
• 1 tbsp Coarse Ground Black Pepper
• 1 tbsp Toasted Ground Fennel Seed

Ruth''s Chris Carrot Cake

Yields 2 9” Cakes

3 cups Unbleached All-Purpose Flour
3 cups Granulated Sugar
1 tsp Salt
1 tbsp Baking Soda
2 tbsp Ground Cinnamon
1½ cups Corn Oil
4 Eggs, lightly beaten
1 tbspVanilla Extract
1½ cups Shelled Walnuts, finely chopped
1⅓ cups Cooked Carrots, pureed

Ingredients for Cream Cheese Icing
1 lbs Cream Cheese, room temperature
12 tbsp Sweet Butter, room temperature
7-8 cups Confectioners sugar
2 tsp Vanilla Extract

Sauerbraten

3 oz (w) Onion
5 oz (w) Carrot
5 oz (w) Celery
4 oz (w) Red Currant Jelly
3 oz (m) Brown Sugar
3 oz (m) Sugar
6 oz (m) Red Wine Vinegar
6 oz (m) Red Wine
4 oz (m) Water
1¼ each Bay Leaves
½ tbsp Peppercorns
1¼ tbsp Pickling Spice
½ tbsp Ginger
⅜ tbsp Cinnamon
¼ tbsp Nutmeg
3¾ lb (w) Beef Roast, Top Round

Ingredients for Step 2
3 each Ginger Snap Cracker
6 oz (m) Sugar
4 oz (m) Red Wine Vinegar
2 oz (m) Burgundy Wine
¼ tbsp Nutmeg
¼ tsp White Pepper
3 tbsp Granulated Onion
¼ tbsp Cinnamon

Ingredients for Gravy
Sauerbraten Juice
2 each Ginger Snap
1 tbsp Red Currant Jelly
1 tbsp Sugar
½ tsp Kitchen Bouquet
Butter & Flour

Seared Sea Scallops with Sesame Ponzu

4 ea U-10 Dry Pack Scallops
1 tbsp Green Onions, chopped
2 tbsp Low-Sodium Soy Sauce
2 tbsp Fresh Orange Juice
1 tbsp Rice Vinegar
1 tsp Brown Sugar
1 tsp Lemon Rind, grated
2 tsp Fresh Lemon Juice
2 tsp Honey
1¼ tsp prepared Wasabi Paste*
1 tsp fresh Ginger, grated & peeled
2 tsp Vegetable Oil
¼ tsp Salt
3 tbsp Sesame Seeds
2 tbsp Black Sesame Seeds
Green Onions, sliced (optional)

Souvlaki With Lamb or Chicken

2 lbs Meat, Leg of Lamb
or 2 lbs Chicken Breast
Salt
Pepper
Garlic, granulated
Lemon Juice
Greek Oregano
Extra Virgin Olive Oil

Steak Au Poivre

• 3 tbsp Peppercorns, toasted
• 1 tbsp Pepper Oil
• Seasoned Salt, to taste
• 4 14 oz each Dry-Aged Sirloin
• 3-4 sprigs Watercress
• 1 tbsp Parsley, chopped
• 1 ½ cups Cognac Cream Sauce (see below)

Tomatoes & Mozzarella Salad

• 3 wedges each Vine Ripe Yellow Tomatoes • 3 wedges each Vine Ripe Red Tomatoes • 4 each fresh Basil Leaves (medium size) • 6 slices each Fresh Buffalo Mozzarella • 1 tbsp Extra Virgin Olive Oil • ½ cup of Reduced Balsamic Vinegar • Kosher Salt, to taste • fresh Ground Black Pepper, to taste

Albacore Salad

Appetizers, Salads, Seafood

3 oz Sushi Grade Albacore Tuna (White Tuna), cubed
1 oz Mango, cubed
3 oz mixed Baby Lettuces
½ oz Red Radish, sliced
2 tbsp Yuzu-Ginger Vinaigrette
1 tsp Pink Peppercorns

Ancho Chile Steak Sauce

4 cup Ketchup
1 cup Mayonnaise
¾ cup Dijon Mustard
½ cup freshly grated Horseradish
6 tbsp Ancho Chile Powder
4 tbsp Honey
4 tbsp Maple Syrup
Salt & freshly ground Pepper

Apple Enchilada Dessert

1 can Apple Pie Filling, 21 oz
6 8 inch Flour Tortillas
1 tsp ground Cinnamon
⅓ cup Margarine
½ cup White Sugar
½ cup packed Brown Sugar
½ cup Water

Black Pepper Crusted Tenderloin of Beef

1 each Tenderloin of Beef, approximately 6 lbs
3 tbsp Olive Oil
½ cups cracked Black Pepper
3 tbsp WGR Seasoning Salt

Blueberry Bread Pudding

3 loaves French Batard Bread
1½ qts Heavy Cream
1 qt Half-Half
4 large Eggs
1½ cups White Sugar
2 tbsp Vanilla Extract
½ tbsp Nutmeg
1 tbsp Cinnamon
3 pints Blueberries
1½ cups White Chocolate Chips

Bruschetta Mix

Yields 1 Pound of Mix

1 lb Roma Tomatoes
¼ tsp Kosher Salt
¼ tsp Extra Virgin Olive Oil
2 ounces Fresh Mozzarella Cheese
½ ounce Fresh Basil Chiffonade
1 tbsp Balsamic Dressing
Salt & Pepper, To Taste

Chicken Crepes

Makes 12 Crepes

1 cup All Purpose Flour
1 cup whole Milk
1 Egg
½ tsp Salt

Ingredients for Crepe Filling
¾ lb Chicken Breast, ground
¼ lb Thigh meat, ground
1 cup Sweet Potatoes, cooked & mashed
½ cup Cream Cheese
2 Celery Stalks
½ large Onion, sautéed
Salt & Pepper, to taste

Ingredients for Gorgonzola Cream Sauce
3 tbsp Butter
3 tbsp All Purpose Flour
1 lb Gorgonzola Cheese crumbles
1 cup Chicken Stock (home made is best)
1 cup Heavy Cream

Chicken Fajita Wrap

Olive Oil, as needed
2 lbs Chicken Breast, raw
1 tbsp Granulated Garlic
1 tbsp Cajun Seasoning
1 tbsp Spanish Paprika
1 tbsp Kosher Salt
2 tbsp Ground Cumin
1 tbsp Cayenne Pepper
1 tbsp Ground White Pepper
8 oz Red Onions, sliced
8 oz Stoplight P
eppers (Red, Yellow, Green)
Flour Tortillas

Chef’s Recommended Condiments, Add to Taste
Lettuce, shredded
Jalapeños
Tomatoes, diced
Pepper Jack cheese
Cheddar & Monterey Jack cheeses

Chili Glaze

Yields 1.5 Cups

½ cup Rice Wine Vinegar
½ cup Brown Sugar
1½ tsp Soy Sauce
3 tbsp Sweet Chili Sauce, Mae Ploy brand
2 tbsp Chili Garlic Sauce, Huy Fong brand
1 tbsp minced Garlic
1 tbsp Cornstarch
1 tbsp Water

Chili Glazed Shrimp with Sticky Rice, Ginger Cilantro Broth

1 tbsp Vegetable oil
2 lbs jumbo Shrimp
1 cup Snow Peas, sliced thin
1 cup Bean Sprouts
1½ cup Chili Glaze

Cindy's Salad

Appetizers, Salads

1 large Romaine Lettuce, chopped
¾ cup dried Cranberries
¾ cup Almonds, sliced & toasted
1 cup shredded Mozerella Cheese
6-8 oz Hollyhock Hill Headlettuce Dressing

Cocoa Dusted Sea Scallops with Braised Winter Greens and Parmesan Polenta

Large Sea Scallops (U10 or larger) – 4 ea
Dark Cocoa Powder – ¼ cup
Fines Herbs – 1 teaspoon
Kosher Salt – to taste
Coarse Ground Black Pepper – to taste
Vegetable Oil – ¼ cup
Parmesan Polenta (recipe follows) – ¾ cup
Braised Winter Greens – 1 cup
Tasso Chips (recipe follows) – 4 ea

Crab Cakes

Yields 8 Crab Cakes

1 lb Lump Crab Meat
5 each Brioche Bun
2 Eggs, well beaten
¼ cup Green Onions (white and green)
¼ cup Celery
¼ cup Red Bell Pepper
1 tsp Season Salt
½ tsp White Pepper
½ tsp Thyme Leaf
1 tsp Old Bay Seasoning
Vegetable Oil (for frying)
Crouton Crumbs (for breading)

Crab Cakes with Cilantro Lime Cream & Vanilla Vegetable Slaw

Yeilds 20, 6oz. Portions

4 lbs Jumbo Lump Crabmeat
4 Eggs
1 tbsp Lemon Zest
2 tsp Old Bay Seasoning
1 tsp Cajun spice
1 tsp Coriander, ground
2 tbsp fresh Basil, chopped
2 cups Bread Crumbs
1 cup Mayonnaise
1 tsp Dijon Mustard
⅛ tsp coarse Sea Salt
⅛ tsp coarse Black Pepper

Ingredients for Seasoned Flour
2 cups Flour
⅛ tsp coarse Sea Salt
⅛ tsp coarse Black Pepper
⅛ tsp Coriander, ground
⅛ tsp Cajun spice

Ingredients for Cilantro Lime Cream
¾ cup sour cream
2 tsp fresh Lemon Juice
2 tsp fresh Lime Juice
Additional fresh Cilantro, chopped

Ingredients for Vanilla Dressing
3 tbsp Sugar
Seeds from ½ Vanilla Bean
½ cup Rice Vinegar
½ cup Sour Cream
Sea Salt & White Pepper
Ingredients for Vanilla Vegetable Slaw

2 Carrots, peeled
2 Parsnips, peeled
2 each Green & Red Bell Peppers, cored & seeded
1 small Sweet Onion
1 Jalapeño Pepper, cored (& seeded if less heat is desired)
2 tbsp fresh Cilantro, chopped

Dauphenoise Gratin Potatoes

20 each Potatoes, peeled & thinly sliced
2 cups Parmesan Cheese
3 tbsp Garlic, minced
2 quarts Heavy Cream
2 pinches Nutmeg
Salt & Pepper to taste

Gazpacho

2 Cucumbers, halved & seeded, but not peeled
2 Red Bell Peppers, cored & seeded
1 Jalapeno Pepper
6 Plum Tomatoes
1 Red Onion
2 stalks Celery
3 Garlic Cloves, minced
8 small cans Tomato Juice
1 bunch Cilantro
¼ cup White Wine Vinegar
¼ cup good Olive Oil
½ tbsp Kosher Salt
1 tsp freshly ground Black Pepper
1 Lime, juiced
2 tsp Red Wine Vinegar
2 tsp Worcestershire Sauce
½ tsp Ground Cumin

Jerk Snapper

1 8oz Pink Snapper Fillet
1 oz Jerk Rub Seasoning

Key Lime Pie

Yeilds 9” Pie

1½ cups Graham Cracker crumbs
½ cup Granulated Sugar
4 tbsp (½ stick) Butter, melted
2 14 oz cans Condensed Milk
1 cup Key Lime or regular Lime Juice
2 whole Eggs
1 tbsp Lime Zest

Kinpira Gobo

Appetizers, Seafood, Sides

Serves 3-4 as an Appetizer or Side Dish.

Kinpira gobo (sautéed burdock root) is a light, delicious, and healthy salad or appetizer that is very popular in Japan. Also known as “golden peace root,” gobo is believed to internally cleanse the body and is also used in its dried form for medicinal purposes in Asia.

Kota Me Bamies Chicken & Okra

2 lbs Whole Okra, fresh preferred
½ cup Vinegar
2 tsp Salt
3 medium Tomatoes
4 Chicken Thighs (remove the skin for less fat)
4 chicken legs
1 medium Onion, diced
½ clove Garlic
1 tsp Pepper
15 ounces Tomato Sauce
1 tbsp Tomato Paste (optional)
1 cup Extra Virgin Greek Olive Oil
½ bunch Parsley

Lemon Oil Vinaigrette

3¼ cup Extra Virgin Olive Oil
6 Lemons, peeled & pith removed
10 oz Lemon Juice, from peeled lemons
1 tbsp Kosher Salt

London to New York Strip with Porter Braised Shallots

New York Strip steak(10-12oz) – 1ea
Stilton cheese (rind removed) – 2oz
Porter Braised Shallots (recipe follows) – 4oz
Kosher Salt and Coarse Ground Black Pepper- as needed
Reserved bacon fat or oil – as needed

Market Salmon

6 oz portion Salmon, skin off
1 pinch Black Pepper, coarse ground
1 pinch Kosher Salt
1 fl. oz Herb Oil
½ sheet Cedar Paper
3 oz Heirloom Bean Succotash
3 oz Asparagus, grilled
½ Lemon, grilled

Melitzanosalata - Eggplant Dip

Appetizers, Vegetables

3 medium Eggplants
½ cup Extra Virgin Greek olive oil
½ medium Onion
3 tsp Garlic
1 tsp White Pepper
2 tsp Salt
1½ tsp Vinegar

Ingredients for Garnish
Kalamata Olives
Parsley
Olive Oil

Pistachio Fried Oysters
with Grilled Pineapple Salsa & Lemon Aioli

Appetizers, Seafood

12 each Oysters, shucked
3 oz Pistachios
¾ cup All Purpose Flour
4 cups Canola Oil (for frying oysters)

Ingredients for Grilled Pineapple Salsa
1 cup grilled Pineapple
¼ cup Red Pepper, diced
2 tbsp Cilantro, chopped
1 tbsp Mint, chopped
2 tbsp Red Onion, minced
2 tbsp Green Onion, chopped
1 tbsp Olive Oil
Salt & Pepper, to taste

Ingredients for Lemon Aioli
6 each Garlic Cloves, minced
½ tsp Salt
2 each Egg Yolks
1 cup Extra Virgin Olive Oil
3 tbsp Lemon Juice

Poached Halibut with Coconut and Red Curry Sauce

2 8oz Halibut Portions

Poaching Liquid:
2 cups Coconut Milk
2T Tomato Paste
1T Red Curry Paste
Juice of 2 Limes
1 cup Chicken Stock

Roasted Green Tea Infused Salmon

1/4 oz Basil
3 oz Chicken Consomme
1 oz Extra Virgin Olive Oil
7 oz Fish, Salmon
1 ea Green Tea
4 oz Lemon
1 oz Mushrooms, Shiitake
1/2 oz Yellow onion, diced
4 oz Swiss Chard
4 oz Sweet Potato
1 ea Bread, Eoccacia Roll
1 oz Butter Balls

Rotisserie Chicken Flatbread

Appetizers, Chicken

1 14"x5.5" oval Flatbread
2 fl. oz Watercress Pesto (See Page Recipe under Sauces)
1½ oz Mozzarella, shredded
1½ oz Rostisserie Chicken, hand shredded
¾ oz Roasted Red Peppers, ½” strips
¾ oz Roasted Yellow Peppers, ½” strips
½ oz Watercress, picked leaves
½ tsp Lemon Oil Vinaigrette (See Page under Sauces)
¼ oz Pecorino Romano, shaved
¼ tsp Black Pepper, coarse ground
1 pinch Seas Salt, for garnish
¼ tsp Herb Oil

Shrimp & Sweet Potato Gumbo

3 lbs small Shrimp, peeled
1 tbsp Salt
2 tsp Cayenne Pepper
½ tsp Garlic Powder
2 cups Onion, finely chopped
½ cups Green Bell Pepper, finely chopped
¾ cup Vegetable Oil
1 cup All Purpose Flour
¾ lb Chorizo
1½ lbs Okra, sliced ¼" thick
4 ea Sweet Potatoes, diced into ½" pieces
1½ cups Tomatoes, peeled & chopped
3 qts Seafood Stock
1½ tsp minced Garlic
1 cup Green Onions, chopped
Salt, to taste

Slammer Sauce

1 cup Horseradish
1 cup Mayonnaise
1 cup Sour Cream
⅛ cup Spicy Brown Mustard
½ cup Heavy Cream
½ tbsp Black Pepper

Smoked Salmon on Bagel Brittle

1/4 ea Bagel
1 oz Daikon Sprouts
2 oz Eggs, cooked
4 oz Smoked Salmon
1 oz Sour Cream
1/2 serving Cured Roma Tomato Havles
.15 Capers Tiny Sufine

Southwestern Skirt Steak Sandwiches with Cilantro Pesto

4 tbsp Weber Grill Restaurant Southwestern Spice Rub
1 cup Corn oil
1 each Zest of lime
1 tbsp Chopped garlic (2 cloves)
2 lbs Skirt steak
1 tbsp Kosher salt
1 large Red Onion, cut into rounds ¼” thick
1 large Beef Steak Tomato
2 large Poblano Pepper
2 large Yellow Bell Pepper
2 French Baguettes
4-5 Limes, cut into wedges
Kosher Salt
cracked Black Pepper
Salsa
Avocado

Sticky Rice

1 tsp Sesame Oil
1 cup Sushi Rice
1¼ cup Water
1 tsp Kosher Salt

Tuna Tataki Sauce

1 cup Teryaki Sauce
1½ cup Clover Honey
¾ cup Rice Wine Vinegar
6 oz Pre-Mixed Wasabi Powder
¾ cup Kewpie Mayo
1 tbsp Xantham Gum

Watercress Pesto

2 bunches Watercress, picked free of stems
1 bunch Italian Parsley, picked free of stems
1½ tbsp Garlic, peeled & minced
2 tbsp Shallots, peeled & minced
2 oz Pinenuts, roasted golden brown
2 oz Pecorine Romano, grated
4 fl. oz Lemon Juice, fresh squeezed
14 fl. oz Extra Virgin Olive Oil
1 tbsp Kosher Salt

White Chicken Chili

Yeilds 1 gallon

1 Whole Chicken
1 oz Mint
3 Chipotle peppers
1 large can Chicken Stock

Ingredients for White Chicken Chili
4 cans Northern Beans
1 Yellow Onion, medium dice
1 Red Pepper, medium dice
1 Yellow Pepper, medium dice
1 Green Onion, medium dice
2 Jalapeños, small dice
2 Serrano Chilies
3 cloves of Garlic
2 lbs Tomatillias
2 tbsp Coriander
3 tbsp Cumin
3 tbsp Chili Powder
½ bunch Cilantro
Cayenne Pepper
Salt
Pepper
Cajun Seasoning
⅓ cup Heavy Cream

Yuzu-Ginger Vinaigrette

1 cup Yuzu Juice
1 cup Rice Vinegar
½ cup Soy Sauce
4 tbsp Chili Paste
2 oz Ginger Puree
2 oz Garlic Puree
6 cups Grapeseed Oil
6 tbsp Mirin
Salt, to taste

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