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Louisville Recipe list

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

AmericasCuisine has assembled 18 recipes from the best restaurants in Louisville. 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 Louisville

Apple Butter Marinated Pork Tenderloin

Pork
Yields: 4 servings
2 pork tenderloin, whole
1 jar Bour Farms apple butter
4 oz Booker’s bourbon
4 oz corn oil
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Bao Bao - Taiwanese-style sandwich

Beef
Yields: 4-6 servings
1 pkg buns, folded
1 head of lettuce
1 C Szechuan pickles
1 C peanuts, grounded
1 beef shank, whole
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BLACK FOREST CAKE A LA GASTHAUS

Desserts
Yields: 1 cake
4 oz butter
4 oz sugar
4 eggs
2 oz ground almonds (optional)
4 oz cocoa powder
2 oz flour
2 oz cornstarch
2 T baking powder
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BROWNING'S WHITE CHILI

Soups
3 large yellow onions, diced
1 lb butter, unsalted
1 lb flour, all purpose
1 gal water
1 gal milk
2 qt chicken stock
2 qt heavy cream
4 lb green chilies
4 C cooked Great Northern beans
4 lb smoked chicken breast
1 C cumin, ground
1/2 C dried cilantro
1/2 C chili powder
1/4 C cayenne powder
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CHICKEN TIKKA MASALA

Chicken
Yields: 4 servings
2 lb boneless chicken breast
1/4 C yogurt
3 t ginger, minced
3 t garlic, crushed
1/4 t white pepper
1/4 t cumin powder
1/3 t mace
1/4 t nutmeg
1/4 t green cardamom
1/4 t chili powder
1/4 t turmeric
3 T lemon juice
4 T vegetable oil
margarine, melted (for basting)
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CRAB CAKES WITH REMOULADE SAUCE

Appetizers
Yields: 12 servings
1 lb Dungeness or lump crabmeat
3/4 C breadcrumbs
1 celery rib, finely diced
2 medium scallions, minced
1/2 small carrot, minced
1 T chopped parsley
1/4 C mayonnaise
2 eggs, lightly beaten
2 T sour cream
1 t minced garlic
1 1/2 t lemon juice
1 t Worcestershire sauce
1 t sherry vinegar
1/2 t kosher salt
1/2 t dry mustard
1/2 t Tabasco
1/8 t pepper
3 C vegetable oil
2 C Panko breadcrumbs
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CREAMED SPINACH

Vegetables
Yields: 4 servings (4 oz.)
1 lb fresh spinach, well cleaned and stemmed
1 stick butter
1/4 C all purpose flour
2 C milk or half and half
2 T onion, chopped
1 clove
1 bay leaf (size of a dime)
1/4 t salt
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DOLCE TORNEISE

Desserts
Yields: 8 - 10 servings
3 sticks unsalted butter, softened
18 oz semi-sweet chocolate chips
3/4 C amaretto
1/3 C powdered sugar
4 eggs, separated, or equivalent egg product
dash cream of tartar
12 oz toasted, ground almonds
12 shortbread cookies
whipped cream
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Equus Tournedos Rossini

Pasta
Yields: 2 servings
2 8-ounce filets of prime beef, cut in half to form four tournedos
4 slices pate of foie gras, studded with black truffle
4 fluted mushrooms
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Hot Brown

Casserole
Yields: 4 - 6 servings
4 oz butter
6 t flour to make a roux
3 – 3 _ C milk
1 beaten Egg
6 T grated Parmesan cheese
1 oz whipped -Cream (optional)
salt and pepper to Taste
roast turkey, sliced
8 – 12 slices of toast (may be trimmed)
extra Parmesan for topping
8 – 12 fried bacon, strips
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OYSTER’S ROCKEFELLER

Seafood
6 fresh oysters, shucked
10 slices of bacon, chopped
1 white onion, chopped
4 C spinach, chopped
1 C heavy cream
1/2 C Pernod
salt and pepper to taste
Hollandaise sauce
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PAN SEARED DIVER SCALLOPS WITH HEIRLOOM TOMATO SAUCE

Seafood
Yields: 8 servings
1 - 1 1/2 lb Yukon gold potatoes, cooked and peeled
3 large eggs
1 C all-purpose flour
1/4 C pesto
1/2 T kosher salt
1 t white pepper
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PASTA CARBONARA

Pasta
Yields: 4 servings
10 rashers bacon, chopped
1 qt heavy cream
1 1/2 C Parmesan cheese, grated
1 1/2 lb fettuccine or capellini
olive oil
black pepper, fresh cracked
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Prosciutto Wrapped Halibut with Roasted Fresh Asparagus in an Asparagus Vinaigrette Red Wine Reduction & Point Reyes Blue Cheese

Seafood
Serves 1
1 Spanish Onion, chopped
1 Carrot, chopped
1 stalk Celery, chopped
1 Granny Smith Apple, chopped
1 bottle Burgundy
2 cups Port
1 cup Chicken Stock
2 tbsp Olive Oil
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Slow Braised Beef Short Ribs

Beef
Yields: 4 servings
4 lb beef short ribs
2 celery stalks
1 medium onion
4 carrots
20 black peppercorns 1 fresh thyme sprig 4 bay leaves 2 qt beef bouillon (enough to cover short ribs)
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Spaghetti with Browned Butter and Mizithra Cheese

Pasta
Yields: 4 Servings
1 C butter (2 sticks)
12 oz Uncooked spaghetti or other pasta
1 C shredded Mizithra cheese, divided (see note)
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The Legendary Hot Brown

Turkey
Serves 2
2 oz. Whole Butter
2 oz. All Purpose Flour
16 oz. Heavy Cream
½ cup Pecorino Romano Cheese, & 1 tbsp for Garnish
Salt & Pepper to Taste
14 oz. Sliced Roasted Turkey Breast
2 slices Texas Toast (Crust Trimmed)
4 slices Crispy Bacon
2 Roma Tomatoes, sliced in half
Paprika
Parsley
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Wild Blueberry Buckle with Buttermilk Sorbet

Desserts
Yields: 6 Servings
1/2 C unsalted butter -- room temperature
2 C flour
1 1/2 t baking powder
1/2 t salt
3/4 C sugar
1 egg
1 t vanilla
1/2 C milk
2 C wild blueberries
1/4 C sugar
2 T Grand Marnier
1/2 C butter
1/2 C brown sugar
1/2 C flour
1/2 C quick oats
1 t vanilla
1 t cinnamon
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