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Charlotte Recipe list

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

AmericasCuisine has assembled 90 recipes from the best restaurants in Charlotte. 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 Charlotte

SPAGHETTI & MEATBALLS

Beef, Pasta
4-6 Servings
1/2 tsp Garlic, finely minced
6 Tbsp Milk
3/4 C Seasoned Bread Crumbs
1 Tbsp Olive Oil
1/2 C Grated Parmesan Cheese
1 tsp Salt
1 Jar Maggiano’s Marinara Sauce
20 OZ Ground Beef
1 Lb Good Quality Dry Spaghetti (such as Barilla or DeCecco)
1-1/2 T Parsley, chopped
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Albóndigas Braised in Rioja Recipe

Beef, Lamb, Pork
• 1 lb Ground Beef
• .5 lb Ground Pork
• .5 lb Ground Veal
• 4 Tbls Shallots (minced)
• 2 Eggs
• 3 Tbls Salt
• 1 Tbls White Pepper
• 1 Tbls Ground Cumin
• 1 Tbls Ground Coriander
• 1 Bunch Scallions (thinly sliced)
• 1 cup Milk
• 2 cups Bread Crumbs
• 2 cups Flour
• 2 cups Rioja Wine
• 2 Tbls Olive Oil
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Apple Salad

Soups
Serves 2
1/2 cup Cranberries
1/2 cup Port
1/2 cup Sugar
1/2 cup Oil
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ASIAN PEANUT SAUCE

Sauces
1 T Sunflower Oil
1 Chile, slice
1 Garlic Clove, crushed
1 t Coriander
1 t Cumin
4 T Peanut Butter
5 T Water
1 T Soy Sauce
1 T Lime Juice
4 T Coconut Milk
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Asparagus & Warm Goat Cheese Salad

Soups
Serves 4
1 large ear of Corn, unpeeled
1 large Portobello Mushroom Cap
1 small Vidalia Onion or Texas Sweet
20 Asparagus spears cooked in boiling salt
water for 1 minute (less time if pencil)
3 cloves Garlic (one sliced and 2 chopped)
1 cup White Balsamic Vinegar
(can substitute black)
8 tbsp Extra Virgin Olive Oil
4 oz Micro Greens available at Saturday
Farmers Market from Mebe Farms
4 portions 1.75 oz of Goat Cheese
(from Logs)
1/2 cup chopped Hazelnuts, lightly toasted
2 tbsp chopped Parsley
2 tbsp chopped Rosemary
Salt and Pepper to season
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Baked Beans

Soups
1/2 lb sliced Bacon, cut 1/2“ x 1/2“
1 Clove Garlic, cut minced
1/4 cup Green Chilies, cut 1/2“ x 1/2“
1 small Yellow Onion, cut 1/4“ x 1/4“
1/4 cup Wright’s Liquid Smoke
1/2 cup Heinz Ketchup
1/2 cup Steak Sauce (your favorite brand)
1/2 cup BBQ Sauce (your favorite brand that is tomato based)
1/2 cup Grandma’s Molasses
1/4 cup Brown Sugar
1 tbsp Tamari
1/4 cup Brown Mustard
3 cups canned Northern Beans (drained)
3 cups canned Pinto Beans
Juice from 1/2 of the Pinto Beans (only)
11/2 tsp Worcestershire Sauce
1/4 tbsp table grind Black Pepper
1 tsp Cumin
1/4 tsp Tabasco
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BECHAMEL SAUCE

Appetizers, Sauces
2 T Onion, finely diced
2 T Butter
2 T Flour
3/4 c Flour
pinch Salt and White Pepper
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Bentley's Clam Chowder

Soups
10 Roma Tomatoes (cut in half)
5 4x5 Tomatoes (cut in quarters)
1 Stalk Celery
2 Onions
5 Carrots (peeled)
2 diced Leeks
2 cans Clam juice
2 qt Chicken Stock
2 cups White Wine
1 cup Tomato Paste
1/2 cup Chopped Garlic
1/4 cup Chopped Herbs (Rosemary, Parsley, Thyme)
1 #10 can Diced Tomatoes
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Billi Bi (Cream of Mussel Soup with Saffron)

Soups
6 Servings
3 pounds Pei Mussels
1 1/2 cups dry white wine
1/3 cup chopped shallots
5 sprigs parsley
3 sprigs thyme
1 cup heavy cream
1 large egg yolk
1 pinch of saffron
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Blackened Chicken Alfredo

Pasta
Makes 1 Serving
6 oz of Chicken
1 tsp Paul Prudhoome’s Blackened Red
Fish Magic
2 oz vol Heavy Cream
4 oz vol Asiago Cream Sauce
tbsp Asiago, shredded
1 tbsp Parmesan, shredded
10 oz vol Fettuccine, cooked
5 ea Broccoli Florets, medium, blanched
1/4 Roma Tomatoes, Diced 1/4”
1/2 tsp Salt and Pepper mix
1 tsp Parmesan, shredded
1/4 tsp Paul Prudhomme’s Blackened Red
Fish Magic
1/2 tsp Parsley, chopped
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BLACKENED CHICKEN PENNE PASTA WITH GORGONZOLA CREAM SAUCE

Chicken
5 oz Chicken, Grill Blackened, sliced
1 t Garlic, minced
2 oz Onions, yellow, julienne
2 oz Bell Peppers, red, green, julienne
1 t Cajun Seasoning
1 t Oil, canola / olive blend
6 oz Heavy Cream
4 oz Gorgonzola Cheese, Crumbled
8 oz Penne Pasta, cooked
To taste Salt and Pepper
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Blue Crab Dip

Appetizers
8 oz Cream Cheese, softened
6 oz Lump Crabmeat, drained
3 minced Green Onions, root end trimmed
3 tbsp Heavy Cream
3 tbsp grated Parmesan cheese, divided
11/2 tbsp diced Green Bell Pepper
2 tsp drained Tomato Salsa
1/2 tsp Old Bay Seasoning
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Bourbon Bread Pudding with Golden Raisins & Bourbon Icing

Desserts
2 lbs Stale Bread
4 cups Golden Raisins
3 cups Brown Sugar
1/2 gallon Whole Milk
10 Eggs
3 cups Bourbon
2 cups Heavy Cream
1 lb of Butter
1/2 cup Cinnamon
4 cups Powder Sugar
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Bravo’s Bruschetta Caprese

Appetizers, Bread
Italian Sandwich Bread
Olive Oil with Garlic and Herbs
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BRIO EGGPLANT CAPONATA

Vegetables
Extra Virgin Olive Oil (EVOO) 2 ounces
Eggplant- _ inch diced 1 small Eggplant
EVOO 2 teaspoons
Red Onion- diced _ of red onion (2.25 ounces)
Garlic, chopped _ teaspoon
Red Wine Vinegar 3 ounces
Granulated Sugar 1 ounce ladle
San Marzano Tomatoes- _ “ diced _ of a can or 14 ounces
Capers 1 Tbsp
Salt & Pepper- Mixed 1 Teaspoon
Ground Black Pepper 3 turns
EVOO 2 teaspoons
Parsley- chopped 1 Tbsp
Kalamata Olives- halved 1.5 ounces
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BRUSCHETTA

Appetizers, Sauces
Yields: 4 Servings
8 Roma Tomatoes
1/2 c Extra Virgin Olive Oil
6 Cloves Garlic, chopped
1/2 c Fresh Basil
To taste Kosher Salt and Pepper
6 slices Crusty Italian or French Bread (slightly stale if possible)
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Bruschetta Caprese

Appetizers
4 halves Bruschetta Bread
1/3 cup diced Red Tomatoes
1/3 cup diced Yellow Tomatoes
1/4 cup fresh Mozzarella, diced
2 tbsp fresh Mozzarella, diced
2 tbsp Red Onion, diced
1 tbsp Olive Oil
2 tsp Red Wine Vinegar
1 tbsp Basil, julienned
1 tbsp fresh Cilantro Leaves
1 pinch Salt and Pepper
1 drizzle Olive Oil
1/3 Parmesan Cheese
4 turns fresh ground Black Pepper
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Butternut Squash Soup and Ricotta Sage Ravioli

Soups
5 ea Onions
1/2 lb Butter
2 cup Brown Sugar
2 tbsp ground Cinnamon
1 quart White Wine
1 gallon Chicken Stock
2 quart Heavy Cream
5 lb Diced Butternut Squash
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Camarones a la Cubano

Seafood
Serves 4
28 pc U-15 Shrimp-Domestic Gulf Whtie
Shrimp preferrred
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CASSOULET TOULOUSAIN

Pork
4 Servings
1 lb Dry White Beans
1 lb Boneless Pork Shoulder
12 oz Garlic Sausage (thick sliced 1/3 inch thick)
1 lb Thick Sliced Smoked Bacon
12 oz Ground Pork Sausage
1 Peeled Onion
4 Tomatoes
1 White Leek
6 oz Chopped Garlic
2 Carrots, peeled
1 c Bread Crumbs
1 Bouquet Garni (thyme, bay leaves, parsley stamps, green of leek)
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Chicken Carciofi

Chicken
8 Chicken Breasts, scallopine style
2 Lemons, cleaned and halved
3 tbsp Capers
3 cup Chicken Stock
2 cup Dry White Wine
1 tbsp fresh chopped Italian Parsley
4 oz Unsalted Butter
32 approx. Artichoke Heart Quarters, drained of liquid
Kosher Salt
fresh ground Black Pepper
Flour for dredging the Chicken
2 tbsp Extra Virgin Olive Oil
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Chicken Tikka Masala

Chicken
Serves 4-5
1 lb Boneless Chicken (white meat)
1 tsp Oil
1 tsp Ginger & Garlic Paste
1/2 tsp Tarmaric Powder
1/2 tsp Cummin Powder
1/2 tsp Correndar Powder
1/2 tsp Meat Masale
4 tsp Heavy Cream
3 tsp Tomato Sauce
1 tsp Salt
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CHILLED FRESH HERB PICKLED SHRIMP

Appetizers
2 lbs 16/20 Peeled Shrimp, tail on
1/2 c Dijon Mustard
1/2 c Champagne Vinegar
1 c Extra Virgin Olive Oil
1 c Canola Oil
1/2 c Fresh Parsley, chopped
1/2 c Fresh Dill, chopped
2 T Fresh Basil, chopped
2 T Fresh Thyme Leaves
1 Clove Garlic, peeled and chopped
1 Small Red Onion, thinly sliced
2 t Kosher Salt
1 t Fresh Ground Pepper
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Chocolate Lava Cake

Desserts
Serves 10
5 Egg Yolks
Eggs
5 oz Sugar
18 oz Bitter Sweet Dark Chocolate, roughly chopped
18 oz Butter
2 oz Flour
3 inch Ramekins or Disposable
Aluminum Cups
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Chocolate Milk Shake

Drinks
4 oz Whole Milk
2 oz Hershey’s Chocolate Syrup
12 oz Vanilla Ice Cream
2 tbsp ground Cinnamon
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Chocolate Pecan-Bourbon Pie

Desserts
1 cup All-Purpose Flour, plus more for dusting
1/4 cup finely Ground Pecans
1 tbsp Sugar
1 Pinch salt
1/2 cup (1 stick) Unsalted Butter, cold and cut into small chunks
2 tbsp ice water, plus more if needed
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Citrus Beurre Blanc

Sauces
Ingredients for Citrus Beurre Blanc
3 whole peeled Shallots, sliced
6 Clove Garlic, cut minced
3 Lemons cut into sixths
10 sprigs of fresh Thyme
2 Bay Leaves
2 approx. cup of White Wine
1 lb of Unsalted Butter, cubed
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Classic Onion Soup

Soups
Serves 8
3 tbsp Unsalted Butter
4 cup Vidalia Onions, julienned
Kosher Salt
freshly ground Black Pepper
1 tbsp Garlic, minced
2 oz Dry Sherry
2 tsp Worcestershire Sauce
8 cup Beef Stock
8 slices of toasted French bread (3/4-inch thick)
2 oz fresh grated Parmesan Cheese
8 1 oz slices of Gruyere Cheese
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COGNAC AND CURRANT BREAD PUDDING WITH CARAMEL SAUCE

Desserts
8 Servings
1 c Currant Raisins
1/2 c High Quality Cognac
12 oz Bread (1 baguette or 1/2 loaf white bread, Brioche may be substituted)
2/3 stick Butter, melted
1 1/2 c Milk
1 1/2 c Cream
4 Eggs
2/3 c Sugar
1 t Salt
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CONIGLIO ARROSOSTO CON PATATE ROASTED RABBIT WITH POTATOES

Rabbit
6 Servings
2 T Rosemary
1 T Sage
4 Whole Garlic Cloves
1 c Extra Virgin Olive Oil
2 Whole Young Rabbits
8 Yukon Gold Potatoes
1/2 c Pinot Griogio
To Taste Salt and Pepper
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CRAB DIP FOR 2

Appetizers
Yields: 2 Servings
2 oz Softened Cream Cheese
1/2 t Worcestershire Sauce
1/2 t Tabasco
1 T Lemon Juice
1 oz White Wine
1/2 t Old Bay Seasoning
pinch Salt
2 T Red Onion, finely diced
3 T Sour Cream
4 T Béchamel Sauce (see recipe this page)
7 oz Jumbo Lump Crabmeat
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Crispy Skin Snapper with Parsley Nage & Little Neck Clams

Seafood
1/2 lb Butter
10 ea Celery Stalks
8 ea Leeks
3 ea Fennel
3 ea Onions
1 gallon White WIne
10 ea Bay Leaves
10 ea Peppercorns
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DUCK CONFIT & ROASTED PHEASANT PIE

Duck
6 c Rendered Duck Fat (clarified)
4 each Duck Leg Quarters
1 each 2.5 1b. Pheasant
4 Jumbo Carrots
2 ea Yellow Onion
4 c Veal Stock
1 c Tawny Port
1 T Chopped Fresh Thyme
To taste Salt and Pepper
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FAGIOLI AL FIASCO

Soups
1 lb Dry Cannellini Beans
2 Bay Leaves
1 Small Red Onion, minced
5 Roma Tomatoes, pealed seeded and diced
2 T Garlic, chopped
1/2 c Basil Leaves, chiffonnade
1/4 c Italian Pasley, chopped
2 t Crushed Red Pepper
1 T Kosher Salt
1 T Black Pepper
3 c Olive Oil
2 t Dry Oregano
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Foie Gras BLT

Duck
Serves 4
1/2 lb Foie Gras 4 slices Serrano Ham 4 Grape Tomatoes 2 pieces Sliced Brioche 1 tsp minced Garlic & 1/2 cup Mayonnaise 2 tsp Truffle Oil 8 leaves Baby Arugula Salt and Pepper
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Fresh Turmeric and Lemon Thyme Crusted Halibut on Sunchoke & Vidalia Onion Nage with Grilled Porcini

Seafood
Serves 4
4-6 oz portions Halibut (1”-11/2 thick block)
3 oz Olive Oil
Salt and fresh ground Black Pepper for seasoning
Chili Oil to garnish
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Frutta Di Mare

Seafood
1/2 oz ladle Blended Oil
2 ea Scallops
1 pinch of salt and pepper mix
5 ea Shrimp, 31/40
7 ea Mussels
1/2 tsp Garlic, chopped
1/4 tsp crushed Red Pepper
1 oz ladle White Wine
2 oz ladle Clam Juice
6 oz ladle Light Tomato Sauce
6 oz Linguine
1 pinch Salt and Pepper mix
1 lb 60 scoop Scampi Butter
1 tbsp Pesto Bread Crumbs
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FUNGHI RIPIENI

Soups
4 Servings
12 each Stuffing Mushrooms
1 pint Button Mushrooms, cleaned and chopped
1/2 each Yellow Onion, diced small
5 each Garlic Cloves
1/2 c White Wine
1/2 c Gorgonzola, crumbled
1/4 c Sundried Tomato, diced small
1/2 lb Baby Spinach, julienne
1/4 c Prosciutto Cotto, (boiled slicing ham)
1 c Bread Crumbs
1/4 c Parmesan Cheese
1/4 c Romano Cheese
1 t Dry Oregano
1 t Dry Basil
1 T Fresh Chopped Parsley
1 c Extra Virgin Olive Oil
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Gnocchi Nonna Maria
(Potato Dumplings with Chicken Ragout)

Chicken
2 lb Idaho Potatoes
2 whole Eggs
Salt
2 cup Durum Flour
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GOAT CHEESE TERRINE

Appetizers, Sauces
3 lbs Goat Cheese
1 1/2 c Extra Virgin Olive Oil
7 Whole Eggs
1/8 c Lemon Juice
1/8 c Sour Cream
Salt and Pepper
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GREEN PEPPERCORN ENCRUSTED TUNA

Seafood
4 Servings
4 6 oz Portions of High Quality Tuna
2 T Green Peppercorns (dried)
1 c Dried Beluga Lentils (any lentils will work)
4 Fingerling Potatoes
8 oz Baby Spinach
2 c Red Wine
1/4 c Honey
3 c Chicken Broth
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Grilled Medallions of Atlantic Bluefin Tuna, Hudson Valley Foie Gras, Portobello Mushroom & Pinot Noir Reduction

Seafood
2 each Shallots, peeled & sliced
2 cup Mushroom stems, chopped
2 tbsp Butter
1/2 cup Pinot Noir
1/4 cup Red Wine Vinegar
1 cup Demi-glace
1 sprig fresh Thyme
1 cup Portobello Mushroom, diced & roasted
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GROUPER HEMINGWAY

Seafood
1 oz Oil
9 oz Grouper, filet
2 t Salt and Pepper Mix
3 oz White Wine
1 T Capers
1/4 c Tomatoes, diced 1/2 inch
3 oz Butter
1/2 each Lemon, squeeze
12 oz Angel Hair Pasta
1 t Parmesan, shredded
1/4 t Parsley, chopped
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HALIBUT LIVORNESE

Seafood
Serves 4
4 8 oz. Filets of Halibut
2 Cups Chicken Broth
1 Cup White Wine
1 6 oz. Can Tomato Sauce
All-Purpose Flour for dusting
Black Olives (Calamata or Gaetta)
Capers
4 Tablespoons Olive Oil
Basil, finely chopped
Garlic, finely chopped
Salt and Pepper to taste
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JUMBO DIVER SCALLOPS

Seafood
1 c Lemon Zest
2 c Lemon Segments
1/2 c Sugar
1/2 c Water
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LAMB LOIN WITH LICORICE, BLACK PEPPER SAUCE AND TARO ROOT

Lamb
6 Servings
5 each Shallots
1 bottle White Wine
3 each Licorice Sticks
1 quart Veal Stock
1 quart Chicken Stock
1 quart Heavy Cream
2 T Dijon Mustard
1 T Roasted Black Pepper
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Lavender Crusted Rack of Lamb

Lamb
Serves 6
1 lb Lamb
1 Sprig Fresh Thyme
1 tbsp Extra Virgin Olive Oil
1 tbsp Honey
1 cup Red Wine
1/2 cup Veal Stock
2 tbsp Lavender
3 pieces of Black Mission Figs
1 medium Head of Frisee
3 Blood Oranges
1 tbsp Orange Juice
1/2 cup of Sherry Vinegar
Sea Salt, to taste
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LOBSTER AND PEAR WALDORF SALAD

Soups
8 Servings
2 Whole Lobsters (1 1/2 lb each)
Salted Boiling Water (to cook lobsters)
4 Ripe Pears
1/4 c Dried Apricots, small dice
1/2 c Celery, peeled, diced
1/4 c Creme Fraiche or Sour Cream
2 T Mayonnaise
16 Walnut Halves
2 T Real Currants or Red Currant Preserve
1/4 c + 1 t Sugar
1/2 c Water
To Taste Kosher Salt and White Pepper
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Lobster Cobbler

Seafood
Serves 4
1 lb Lobster Meat
2 oz Brandy
1/4 cup Dijon Mustard
4 Mango, peeled and diced
1/4 cup of Sugar
1/2 cup of Water
1 Jalapeño, seeded and diced
1/4 tsp Allspice
1 Lime, juiced
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Maryali Tikka

Chicken
Serves 2
1 lb Boneless Chicken (white meat)
3 tsp Yogurt
1 tsp Garlic / Ginga Pasli
1 tsp Mint
1 tsp Correndar Powder
1 tsp Cummin Powder
2 oz Cilantro
1 oz Spinach
1/2 tsp Indian Spice
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Maryland Lump Crab Cakes

Appetizers, Seafood
Serves 6
21/2 cup Bread Crumbs
21/2 tbsp Parsley
13/4 tsp Old Bay
1/4 tsp White Pepper
1/4 tbsp Worcestershire Sauce
1/2 tbsp Tobasco
1/2 tbsp Dijon Mustard
1 Egg, beaten
2 lb jumbo Lump Crabmeat
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MOLE POBLANO DE POLLO WITH POBLANO MOLE SAUCE

Chicken
1 Young Chicken about 8 lb., cut into serving pieces
16 c Water
4 Cloves Garlic
1/2 Onion
1 T Salt
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ORECCHEITTE PASTA WITH HOT ITALIAN SAUSAGE & BROCCOLI RABE

Pasta
2 T Pomace Olive Oil
6 1 inch Pieces Hot Italian Rope Sausage
2 Cloves Sliced Garlic
2 Handfuls Broccoli Rabe (stemmed & rough chopped)
1 Cherry Pepper (cut in 1/8th & seeded)
4 oz Chicken Stock
1/2 c Grated Romano Cheese
8 oz Cooked Oreccheitte Pasta
To taste Salt & Fresh Ground Pepper
1 t High Quality Extra Virgin Olive Oil
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Oregon Cedar Salmon

Seafood
8 oz Salmon Filet,
John Henry’s Pecan Rub (available at upscale BBQ stores)
Oregon Cedar Plank (also available at upscale BBQ stores)
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PAN SEARED JUMBO SEA SCALLOPS WITH BLACK BEAN COCONUT RICE, SWEET PLANTAINS AND MANGO MOJO

Seafood
4 Servings
16 U-10 Dry Pack Scallops (very large sea scallops with no water added)
2 Very Ripe Plantains
1 c Mango Mojo (recipe follows)
2 c Black Beans (recipe follows)
2 c Coconut Rice (recipe follows)
8 oz Fresh String Beans
1 T Lime Juice
1 t Chile Pepper Flakes
To taste Salt and Pepper
1 T Butter
1 T Olive Oil
4-12 Cilantro Sprigs
Coconut Rice
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Pappa Al Pomodoro

Soups
Serves 4-6
4 tbsp butter
1/4 cup Extra Virgin Olive Oil
2 cup diced (small) Yellow Onion
3 tbsp minced Garlic
12 Tomatoes, very ripe, peeled, seeded and chopped
Salt
freshly ground Black Pepper
3 cup diced Italian Bread or Tuscan Bread in 3/4 inch pieces
Parmigiano for shaving
3 tbsp Truffle Oil (optional)
6 Basil Leaves
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Pasta Florentino

Pasta
Serves 4
2 oz Extra Virgin Olive Oil
1 tsp fresh Garlic, chopped
6 oz grilled Chicken
2 oz sliced Mushrooms
2 oz Roma Tomatoes, diced
4 oz Chicken or Vegetable Stock
2 tbsp Butter
1 tsp Mixed Herbs
2 pinch Salt and Pepper
2 oz fresh Spinach
14 oz cooked Rigatoni Pasta
2 tbsp Feta Cheese
2 tbsp Pesto Bread Crumbs*
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Pasta Nonna

Pasta
1/2 ladle Blended Oil
3 oz Sausage, cooked
3 oz roasted Eggplant
1/2 tsp Garlic, chopped
1/4 tsp crushed Red Pepper
6 oz ladle Marinara
1 tbsp Basil, julienned
1 pinch Salt and Pepper Mix
1 lb 60 scoop Herb Butter
7 oz Rigatoni
2 lb 60 scoop Ricotta Mix
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Pecan Crusted Lamb with Chipotle BBQ Sauce & Roasted Potatoes

Lamb
Serves 8
5-6 lbs Lamb, Top Round or Butterflied
Boneless Leg of Lamb
2 cloves Garlic
1 Shallot
1/4 cup Red Wine
1/4 cup Grain Mustard
1/2 cup Pecans
1/4 cup Vegetable Oil
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PENNE BROCCOLI AND CHICKEN

Chicken
4 Servings
1 t Lemon Zest
16 oz Half and Half
16 oz Heavy Cream
1/2 c Grated Romano Cheese
To taste Kosher Salt and Pepper
To taste Red Pepper
32 oz Cooked Penne
20 oz Cooked Chicken, diced white meat
1/4 c White Wine
1/2 T Chopped, Fresh Garlic
1 T Olive Oil
1 T Butter
Chopped Parsley, optional
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Pesce Arrosto alla Mediterranean

Seafood
1 ea 1 1/2 to 2 lb whole Branzino scaled, gutted
1 ea Zucchini julienne
1 ea Yellow Squash
1 ea Eggplant julienne
1 ea Fennel julienne
1 ea Red Peppers
1 ea Yellow Peppers
1 bunch Basil Leaves
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Provence-style lobster and crab cakes finished with basil oil and a Citrus Beurre Blanc.

Seafood
Makes: 18 cakes
Notes: Basil oil needs to be made a day ahead of time.
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RED SNAPPER,VERACRUZ STYLE

Seafood
6 c Roma Tomatoes, seeded and diced
1/4 c Extra Virgin Olive Oil
1/4 c Finely Chopped White Onion
3 Large Garlic Cloves, chopped
3 Small Bay Leaves
2 T Chopped Fresh Parsley/Cilantro
1 t Dried Mexican Oregano
1/4 c Chopped Pitted Green Olives
2 T Drained Capers
6 - 4 to 5 oz Red Snapper Fillets
3 Pickled Jalapeno chilies, halved lengthwise
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ROAST BEEF RIB AU JUS

Beef
12-14 Servings
8 lb Rib Eye (Recommend Aged Certified Black Angus)
3 10 3/4 oz Cans Beef Consumé
4 to 6 Cloves Fresh Garlic
Lemon Pepper
Crushed Red Pepper
1 bunch Celery
1 Large Vidalia Onion
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ROAST TENDERLOIN WITH JUMBO LUMP CRAB AND BEARNAISE SAUCE

Beef
1 lb Jumbo Lump Crab
1 T Vegetable Oil
1/2 c Chopped Shallots
3 T Minced Celery
2 t Minced Garlic
5 oz Chanterelle Mushrooms, stems trimmed to 1/2 inch and sliced
Salt and Fresh Ground Black Pepper
3 T Minced, Green Onions
2 T Good Quality Dry White Wine
1 T Chopped Fresh Parsley Leaves
2 t Olive Oil
1 Center Cut Beef Tenderloin, about 3 lbs., trimmed and butterflied lengthwise
Steamed fresh, peeled asparagus
Bearnaise Sauce (recipe below)
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Salmon Sisters

Seafood
1 lb Atlantic Salmon, 2
8 oz Smoked Salmon
4 Large Scallops
8 Large Shrimp
cup Heavy Cream
Salt, to taste
Pepper
Oba or Fresh Basil
Sake
White Wine
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Scottadito Di'Agnello

Lamb
2 Colorado Racks of Lamb (frenched)
1 lb Curly Spinach (any spinach will do)
3 ea Idaho Potato
1/2 cup Shallots, sliced
1/4 cup Garlic, sliced
1 cup blended oil: 75% Canola, 25% Extra Virgin Olive Oil
2 cup Red Wine
1 cup Veal Demi Glace
(or 1 tbsp Veal Base Concentrate)
1/4 fresh Thyme, chopped
1/4 Rosemary, chopped
1/4 cracked Black Pepper
1/4 cup cold Butter
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SEA BASS VERACRUZ STYLE

Seafood
6 Servings
1 28 oz Can Diced Tomatoes in Juice,well drained, juices reserved
1/4 c Extra-Virgin Olive Oil
1/4 c Finely Chopped White Onion
3 Large Garlic Cloves, chopped
3 Small Bay Leaves
2 T Chopped Fresh Parsley
1 t Dried Mexican Oregano
1/4 c Chopped Pitted Green Olives
2 T Raisins
2 T Drained Capers
6 - 4 to 5 oz Sea Bass Fillets
3 Pickled Jalapeno Chiles, halved lengthwise
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SEA BASS WITH A GUAVA AND CITRUS COMPOTE

Seafood
4 Servings
2 lbs Fresh Chilean Seabass (portioned into 4 pieces)
Zest from 1 Lemon, Lime and Orange
4 oz Lump Crabmeat
2 c Arborio Risotto Rice
1/2 c Guava Pulp
1/4 c Fresh Squeezed Orange Juice
1 Orange, peeled and cut into segments
1/4 c Brown Sugar
1/4 c Red Bell Pepper, diced
1/4 c Celery, diced
1/2 c Yellow Onion, diced
6 c Fish Fumet or Chicken Stock
1 c Extra Virgin Olive Oil
1/2 c Hulled Sweet Corn
2 pinches Fresh Dill, chopped
1/4 c Honey
1/4 c Fresh Cilantro, chopped
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Short Ribs

Beef
1 ea Short Ribs, heated
1 oz spoodle Roasted Carrots
2 oz spoodle Roasted Peppers and Onions
6 oz ladle Rib Sauce
1 oz ladle Mushroom Marsala Sauce
2 oz ladle Herb Butter Sauce
1 tbsp Parmesan/Romano Blend
1 tsp Parsley, chopped
1 pinch Salt and Pepper mix
7 oz Fettuccine
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Shrimp & Grits

Seafood
Serves 4
1 small onion minced
2 cups whole milk
2 cups chicken stock
1 cup stone ground grits
1 T butter
2 T parmesan cheese
1T snipped chives
salt & pepper
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Shrimp and Black-Eyed Pea Hash with Fried Eggs & Apple Smoked Bacon

Seafood
Serves 6
1 lb 21-25 Shrimp, peeled (24 pieces)
3 cup diced Yukon Gold Potatoes (1/4" dice; cooked 1/2 way salted water)
6 free range Eggs
4 tbsp Bacon Fat or Butter
1 tbsp each chopped Tarragon, Parsley and Chives
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Shrimp Asparagus Slaw

Soups
Serves 4
1 lb large White Shrimp
Wood Skewers
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Sour Cream Apple Pie

Desserts
Makes 1 10” pie
1 prepared pie shell
5 apples peeled, cored & diced
4 tbsp flour
1 cup Sugar
2 cups Sour Cream
1 tbsp Vanilla
2 Eggs
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Southern Stuffed Pork Roast

Pork
Serves 6
3/4 lb Sweet Italian Sausage, chopped
1 cup Fuji Apple, chopped
2 tbsp Shallot, minced
3/4 cup Toasted Pecans, chopped
1 tbsp Parsley, chopped
Salt and Black Pepper, as needed
1 3-3 1/2 lb Boneless Pork Loin
1 tbsp Oil
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Spicy Mussel Salad

Soups
2 tbsp Extra Virgin Olive Oil
2 Shallots, thinly sliced
2 Garlic Cloves, finely chopped
2 Serrano Peppers, stemmed and thinly sliced (Note: to make this a milder dish, remove the seeds from the peppers.)
48 mussels, scrubbed and de-bearded
1 pinch Saffron
1/4 cup dry White Wine
1 large Red Pepper, roasted, peeled, stemmed, seeded and cut into quarters
1 large Yellow Pepper,roasted, peeled, stemmed, seeded and cut into quarters
1 large Green Pepper, roasted, peeled, stemmed, seeded and cut into quarters
1/2 cup Cucumbers peeled, seeded and diced (1/4”)
1/4 cup Red Onion, diced (1/4”)
1/4 cup Black Oil Cured Olives, chopped 1/4 cup whole flat-leaf Parsley Leaves
1 Tbsp Chili Oil or Extra Virgin Olive Oil
1 Lemon, halved
Kosher salt to taste
Freshly ground black pepper to taste
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Steamed Mussels

Seafood
1/2 ladle Blended Oil
1/2 tsp Garlic, chopped
1 oz Red Onion, thinly sliced and cut in 1/2
1/4 tsp Crushed Red Pepper
2 oz spoodle Tomato, diced
5 Thyme sprigs
1 lb fresh Black Mussels
2 oz ladle Bercy
2 oz ladle Clam Juice
1/2 ea 2 oz ladle Alfredo Sauce,
2 tsp Parsley, chopped
2 pinch Salt and Pepper Mix
1 lb 60 scoop Herb Butter
3 ea Bruschetta Croutons
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Stinco d’ Agnello (braised lamb shank)

Lamb
4 Lamb Shanks (14 oz each) 1 Carrot (chopped)
1 Celery Stalk (chopped)
1 medium White Onion (chopped)
1 clove Garlic
1 cup Red Wine
1 tbsp Tomato Paste
1 Bay Leaf
1 pinch Salt & Pepper
1 cup Flour
4 cups Water
1 tbsp Olive Oil
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TANGERINE GLAZED LOBSTER AND VEAL TENDERLOIN

Veal
Lobster
Veal
Potatoes
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Tempura Fried Lobster Tail with “Anson Mills” Grit Cake & Yellow Tomato Tarragon Sauce

Seafood
Serves 1
1 ea Lobster Tail approx. 6-8 oz
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THAI COCONUT CURRIED TOMATO SOUP WITH VANILLA CRÈME FRAICHE

Soups
2 Quarts
3 T Canola or Vegetable Oil
1 Large Spanish Onion, diced
1 T Minced Garlic
2 Bay Leaves
1 T Ground Coriander
1 oz Thai Red Curry Paste
2 lbs Diced Tomatoes in Juice
3 T Granulated Sugar
1 T Salt
1 12 oz can Unsweetened Coconut Milk
1 T Lime Juice
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The King’s Kitchen Banana Pudding

Desserts
Serves 6
1 ½ cup Sugar
½ tsp Salt
½ cup All purpose flour
6 cup Milk
6 ea Egg yolks
3 Tbsp Soft butter
4 tsp Vanilla
25g Banana compound
1 Banana, thinly-sliced
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Tomato Basil Bisque

Soups
4 tbsp Butter
1 tbsp Garlic, fine diced
1/2 Mirepoix
2 lb Canned Italian Plum Tomatoes
1/2 quart Heavy Cream
1 cup Basmati Rice
8 oz Salt
2 oz Pepper
1 tbsp Basil
1/2 cup fresh Chevre (Goat Cheese)
• Salt and Pepper, to taste
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TOP SHELF GUACAMOLE

Appetizers
1 Large Ripe Avocado (or 2 small ones)
2 Diced Roma Tomatoes, seeds removed
2 T Red Onion, diced small
2 T Fresh Lime Juice (not artificial)
1 T Minced Garlic
1 T Fresh Chopped Cilantro
1/2 t Minced Serrano Peppers
1/2 t Kosher Salt
1 dash Mexican Hot Sauce (such as Cholula)
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TSUNAMI FAMOUS GINGER SOY SAUCE

Appetizers, Sauces
12 lbs Onions
1 1/2 lb Ginger
3 each Lemon
1.1 gallon Soy Sauce
2 lb White Sugar
3/8 gallon Vinegar
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VEAL SALTIMBOCCA

Veal
1 each Center Cut Veal Chop
2 oz Seasoned Flour
2 oz Blended Oil
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Viandas Con Queso

Appetizers
Serves 8-10
1 lb Boniato
1 lb Yuca
1 lb Green Plantain
1 oz Garlic Salt
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WARM POTATO LEEK SOUP WITH ROASTED SEA SCALLOPS, BELUGA CAVIAR AND TRUFFLE OIL

Seafood
6 Servings
1 Leek, (white’s only) sliced thin
3 Potatoes, peeled and sliced
1 c White Wine
4 c Water
1 c Heavy Cream
2 T Butter
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WHITE ASPARAGUS SOUP

Soups
6 Portions
40 oz Heavy Cream
2 bunches White Asparagus
1 each Parsnip
1 each Leeks (white part only)
1 T White Truffle Oil
4 Cloves, chopped
3 sprigs Fresh Thyme
1 bulb Celery Root
1 T Olive Oil
1 t White Truffle Butter
1/4 c White Wine
2 c Chicken Stock
bunch Fresh Chives
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Wild Rice Salad

Rice, Salads
Serves 6-8 as side
⅔ cup Wild Rice
⅔ cup Brown Rice
½ cup Olive Oil
3 tbsp Champagne Vinegar
2 tbsp Sugar
1 tbsp Curry powder
½ tsp Salt
¼ tsp Black Pepper
1 cup Radish, diced ¼"
½ cup Pecans, toasted & chopped
½ cup fresh Flat Leaf Parsley
½ cup Red Onion, finely chopped
½ cup Golden Raisins
½ cup dried Currants
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