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Philadelphia Recipe list

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

AmericasCuisine has assembled 172 recipes from the best restaurants in Philadelphia. 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 Philadelphia

Angel Hair Pasta with Spicy Shrimp

Pasta, Seafood
½ Teaspoon chopped Garlic
1 Tablespoon of olive oil
8 16/20 Shrimp
1 Cup blanch chopped broccoli rabe
½ Cup diced plum tomato
1 Tablespoon sliced pepperoncini
¼ Teaspoon ground coriander
¼ lb Fresh angel hair pasta
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Atlantic Smoked Salmon Hackelback Caviar, Potato Cream, Flatbread, Red Beets

Seafood
2 oz Cured Salmon
1 Flatbread
3 tbsp Potato Cream (recipe included)
1 oz Red Radishes, julienne very thin
1 oz Cucumber, julienne very thin
1/2 oz Micro Greens, plus more to garnish
1 Crepe, thin (recipe included)
2 tbsp Verde Sauce (recipe included)
1 tsp Lemon Vinaigrette
2 tbsp Roasted Beet Puree with pickling juice (recipe included)
2 tbsp Fresh Horse Radish Cream (recipe included)
Pink Peppercorn Flakes, to sprinkle over Salmon
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BAKED RAINBOW TROUT STUFFED WITH MUSHROOMS, SPINACH AND SUN DRIED TOMATOES

Seafood
1 Serving
1 trout, rainbow, whole
1 1/2 C mushrooms, white, button, sliced
1 C spinach, uncut
3/4 C tomatoes, sun dried, whole
1 pot hot water (for potatoes)
2 T bread crumbs
to taste garlic butter (see recipe)
to taste unsalted butter
to taste unsalted butter, melted
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Baked Ziti & Sausage

Pasta
Serves 3-4
16 oz Ziti Pasta
2 oz Olive Oil
1 lb Ground Italian Sausage
2 Tbsp Minced Garlic
1 C White Wine
12 oz Diced Tomatoes
20 oz Canned or Fresh Marinara Sauce
1 oz Whole Butter
1 oz Chopped Basil
8 oz Shredded Mozzarella
3 Tbsp Grated Parmesan Cheese
1 Basil Sprig
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BANANAS ALLOKO

Appetizers
2 Servings
3 plantain bananas (overripe)
2 C vegetable oil
pinch salt
1 t water
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Bananas Foster

Desserts
6 Servings
4 t cinnamon
3 t sugar
3 C brown sugar
3/4 stick butter
6 ripe bananas, peeled and sliced
1/2 C dark rum
1/4 C banana liqueur
6 scoops vanilla ice cream
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Bananas Foster

Desserts
Serves 6
3-4 ounces Butter
6 Tbsp Sugar
6 each Banana’s cut 1/2 width
4 Ounces Dark Rum
3/4 tsp Cinnamon
4 Ounces Banana Liqueur
1/2 each Juicy Lemon
6 4-ounce scoops of Vanilla Ice Cream for each serving
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Bay Scallop Gratin

Seafood
Yields: 4-5 servings
1 lb bay scallops
1/2 C heavy cream
2 T whole butter
2 T extra-virgin olive oil
1 t garlic clove, peeled and chopped
1/4 C fennel, small diced
1/4 C leeks, small diced, white only
2 T shallots, minced
2 T parsley, chopped
1/4 C white wine
To Taste salt and pepper
1 T thyme, chopped
1/4 C grated Fontina cheese
1/4 C grated Grana Padano cheese
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BBQ Shrimp

Appetizers, Seafood
Serves 5
20 16/20 Shrimp, peeled and deveined
1 oz Canola Oil
1 tbsp + 5 tsp Green Onions, chopped
2 oz Dry White Wine
1 tsp Fresh Chopped Garlic
4 tbsp Lea & Perrins worcestershire sauce
1 tsp Tabasco sauce
1/2 tsp Cayenne Pepper
1/2 tsp Paprika
8 oz Butter, salted
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BBQ TIGER PRAWNS WITH APPLE MANGO SLAW

Seafood
2 Servings
6 tiger prawns (4-6 to a lb) 1/2 way butterfly
2 t thyme, chopped
2 t cilantro, chopped
1 T garlic, minced
1/2 T shallots, chopped
1 t lemon zest
2 T ginger oil
6 bamboo sticks submerge in water for about 25 minutes.
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BELL & EVAN ORGANIC HALF ROASTED CHICKEN

Chicken
1 1/2 pounds Chicken
1/4 ounce Fennel Pollen
1/4 ounce fresh thyme
4 ounces Broccoli & Potato
1/4 ounce Salt
1/4 ounce Pepper
1 ounce roasted red pepper -- diced small
1 ounce fresh garlic -- chopped
1 ounce olive oil
1/2 ounce granulated garlic
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Big Eye Tuna Eggs & Potato Salad, Caper Vinaigrette, Black Olive, Sorrel

Salads, Seafood
5 ea Tuna pieces, cut into 1/2” cubes
2 tbsp Caper Vinaigrette (recipe included)
2 tsp Black Olives (recipe included)
1 ea Fingerling Potato, boiled and sliced thin into rings (5 slices)
2 tsp hard boiled Egg, chopped
Fleur de Sel
Sorrel Leaves
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Black Bean Hummus Dip

Appetizers
2 15-ounce cans black beans, rinsed, drained
3/4 C tahini (sesame seed paste)*
1/4 C fresh lemon juice
1/4 C (packed) chopped fresh cilantro
4 green onions, sliced
2 T olive oil
2 large garlic cloves, minced
1 t ground cumin
1/2 t cayenne pepper
pita bread rounds, cut into triangles
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Black Forest Cake

Desserts
Yields: 1 nine-inch cake
4 C pitted sweet cherries
1 1/2 C Kirschwasser (cherry brandy/Schnaps)
1 cinnamon stick
1 vanilla bean
1 T cornstarch
1 T cold water
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Black Forest Cracker Bread

Bread
Makes Two 11” x 17” Sheets
1 1/4 cups Water
1 1/2 tbsp Dry Active Yeast
2 tbsp Honey
6 tbsp Olive Oil
3 cups Bread Flour, sifted
1 1/2 tsp Salt
2 Eggs
1 tbsp Water
1 tbsp Caraway Seeds
1 tbsp Poppy Seeds
1 tbsp Kosher Salt
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Blazing Hunter Steak

Beef
4 14 oz. NY Strip Steaks
2 ½ oz. Extra Virgin Olive Oil
4 T. Kosher Salt
3 T. Cracked Black Pepper
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Bolognese

Sauces
Serves 6
1/2 lb Italian Sausage, casing removed
1/2 lb ground Beef
1/2 lb ground Veal
1/2 cup Prosciutto, small dice
1 ea large Carrot, small dice
1 ea large Onion, small dice
4 ea Celery Ribs, small dice
1 ea Bay Leaf
8 ea branches Thyme, picked clean
5 ea Garlic Cloves, chopped fine
3 tbsp Tomato Paste
1 cup White Wine
1/2 cup Whole Milk
2 1/2 qrt Veal or Beef Stock
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Bosc Pear and Mission Fig Stuffed Pork Tenderloin with Roasted Baby Fingerling Potatoes and Bacon Sherry Vinaigrette

Pork, Potatoes
Yields: 4 servings
1 20-ounce pork tenderloin
2 bosc pears
1 1/2 C diced dried mission figs
2 lbs baby fingerling potatoes
1 head of radicchio
1/2 C uncooked bacon batons
1/2 C minced red onion
1 T minced garlic
3 T sherry wine vinegar
1/2 C chicken stock
juice of half a lemon
1 T brown sugar
2 T butter
2 t sugar
2 T canola oil
4 T julienne fresh sage
5 sprigs of fresh thyme leaves
1/2 C olive oil
to taste salt and pepper
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Braised Lamb Chops

Lamb
3 tablespoons olive oil
4 small meaty lamb shanks (about 4 1/2 pounds), trimmed of fat
1 large onion, peeled and chopped
4 carrots, peeled and finely diced
3 small sprigs fresh rosemary
2 imported bay leaves
4 garlic cloves, minced
3 cups big-bodied young red wine
2 medium turnips (about 1 pound), peeled and cut into 1/2 inch dice
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Braised Pork Shank

Pork
Serves 5
5 8oz-9oz Pork Shanks
2 Tsp. Salt
2 Tsp. Black Pepper
1/4 C All Purpose Flour
3 oz. Pomace Olive Oil
3 oz. Carrots
3 oz. Celery
3 oz. Yellow Onions
2 Tsp. Fresh Minced Thyme
2 Tsp. Fresh Minced Rosemary
2 Tsp. Minced Cilantro
4 Tsp. Minced Garlic
1/4 C Cabernet
1 14 oz. Can Whole Canned Chopped Tomato
3/4 Gallon Chicken Stock
2 Tbsp. Tomato Paste
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Broiled Chilean Sea Bass with Eggplant and Asparagus

Seafood
Serves 4
4-8oz portions of Chilean sea bass
Marinade-- 6oz mirin (Japanese sweet rice wine)
3oz dark soy sauce
3oz sake
6 cloves of garlic-minced
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Butternut Squash Soup

Soups
3 butternut squash
3 each sweet potato, baking potato, carrot, celery, Spanish onion, bay leaf
1/2 t cinnamon
1 T curry powder
2 C heavy cream
3 C maple syrup
1/2 C honey
3 C chicken stock
1/8 t cayenne pepper
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Calamari Ripieni

Appetizers, Seafood
3 Pounds Calamari cleaned
1 Pound Shrimp
2 Eggs
¼ Cup Chopped Parsley
½ Cup Bread Crumbs
1 Tablespoon Minced Garlic
16 Ounces Marinara
Pinch of nutmeg
Tooth Picks
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Cavatelli with Tomato Butter

Pasta
Serves 10-12
6 oz Semolina Flour
12 oz All Purpose Flour
20 oz Ricotta Cheese
2 Eggs
1oz Extra Virgin Olive Oil
1 tsp Salt
½ tsp
White Pepper
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Certified Angus Beef Filet Mignon With Jim Beam Black& Blood Orange Glaze

Beef
Serves 4
4 10 oz Certified Angus Beef filet mignon
8 oz Jim Beam Black liquor
8 oz fresh squeezed Blood Orange juice
4 tsp Orange zest
4 oz brown Sugar
4 oz Butter
2 tsp chopped Rosemary
Salt & Pepper
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CHAMPIGNONS SAUVAGES

Vegetables
6 Servings
2 lb combination of shiitake mushrooms, oyster mushrooms, and wild mushrooms
6 shallots
4 oz butter
1/2 lb string beans
2 red radiccios
1 shot of dry wine
1 piece parsley
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Char Crusted Ahi Tuna, Herb Roasted Potatoes, Asparagus, Foyot Sauce

Seafood, Vegetables
7oz Ahi tuna
1 Tbs Char crust seasoning
1 Tbs Clarified butter
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CHICKEN ALLA MAMMA

Chicken
4 Servings
2 lbs chicken breasts
16 sun dried tomato pieces
1 qt cream
4 garlic cloves
1 C chicken broth
flour for dredging
salt, pepper, extra virgin olive oil
splash of vodka
1 small hot dried pepper
1 pat of butter
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Chicken Bhuna

Chicken
Serves 4
2 large skinless chicken breast fillets, cut into 2.5cm dice
3 medium onions, finely chopped
4 cloves garlic, crushed
1 (3.5cm) piece fresh root ginger, peeled and grated
2 ripe tomatoes, diced
1 ½ teaspoon salt
½ teaspoon ground turmeric
1 level teaspoon chilli powder
1 teaspoon ground coriander powder
1 teaspoon ground cumin
fresh coriander leaves, finely chopped
2-3 green chillies
cooking oil
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Chicken Bhuna

Chicken
Serves 4
2 large skinless chicken breast fillets, cut into 2.5cm dice
3 medium onions, finely chopped
4 cloves garlic, crushed
1 (3.5cm) piece fresh root ginger, peeled and grated
2 ripe tomatoes, diced
1 ½ teaspoon salt
½ teaspoon ground turmeric
1 level teaspoon chilli powder
1 teaspoon ground coriander powder
1 teaspoon ground cumin
fresh coriander leaves, finely chopped
2-3 green chillies
cooking oil
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Chicken Bhuna

Chicken
Serves 4
2 large skinless chicken breast fillets, cut into 2.5cm dice
3 medium onions, finely chopped
4 cloves garlic, crushed
1 (3.5cm) piece fresh root ginger, peeled and grated
2 ripe tomatoes, diced
1 ½ teaspoon salt
½ teaspoon ground turmeric
1 level teaspoon chilli powder
1 teaspoon ground coriander powder
1 teaspoon ground cumin
fresh coriander leaves, finely chopped
2-3 green chillies
cooking oil
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Chicken with Crispy Prosciutto, Pesto Cream Sauce, Roasted Plum Tomatoes

Chicken
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese
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Chilled White Asparagus Soup with Blue Crab

Soups
Serves 4
3 bunches White Asparagus, peeled and cut into one inch pieces
3 Shallots, peeled and sliced
2 cups Dry White Wine
3 qt Chicken Stock
3 tbsp Vegetable Oil
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Clams & Spaghetti Marinara

Pasta, Seafood
4 Servings
48 little-neck clams
3 T olive oil
1 1/2 T fresh garlic, sliced
1 1/2 T fresh onion, minced
2 oz fresh basil
touch red-pepper flakes (or to taste)
pinch salt and pepper (or to taste)
1/3 C white wine
1 qt fresh marinara sauce
1 C fresh fish stock (homemade)
1 lb spaghetti or linguini (cooked to your liking)
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Coq au Vin

Chicken
8 chicken thighs bone in skin on
8 carrots peeled and cut into rondelle cuts
(alternating cuts so it looks like a triangle)
2 onions large dice
4 C button mushrooms cut in half
1 C garlic cloves peeled and stemmed
2 T chopped thyme
1liter of concha y toro merlot
2 T tomato paste
liquid to cover
I large roundeau saute pan
4 oz vegetable oil
to taste salt and pepper
1 wooden spoon
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Corn Chowder Paloma

Seafood
Serves 8
5 ears of sweet corn (yellow or white)
1 onion
1 red bell pepper
1 orange bell pepper (optional)
1 yellow bell pepper (optional)
1 poblano pepper
1 ancho pepper (dried)
3 large potatoes, preferably Yukon gold, peeled
½ quart heavy cream
½ cup tequila (doesn’t have to be good tequila)
3 tablespoons pinole powder (or substitute approx. 2 tablespoons cornstarch)
brown sugar
salt & pepper
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Crab Cake Patties

Seafood
2 lb Crabmeat, backfin
1 small Spanish Onion, chopped
2 Red Peppers, diced small
2 sprigs Basil, chiffonade
1 sprig Italian Parsley, minced
1 tbsp Garlic, minced
1 cup Mayonnaise
1 Egg
1 tsp Kosher Salt
1 pinch ground White Pepper
1 cup Japanese Bread Crumbs (Panko)
added gradually
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Crab Cake with Vegetable Garnish and Shrimp Mousse

Seafood
Serves 4-6
1 can jumbo lump crab
1 tbsp Dijon mustard
1 tbsp whole grain mustard
1 lemon, zest and juice
1/2 tbsp sriracha
2 tbsp Parsley Salt/pepper to taste
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Crabs and Linguine

Seafood
Serves 4-6
4 Large Crabs - Cleaned
1 C Olive Oil
3 Tbsp Chopped Garlic
3 Tbsp Crab Seasoning
2 Tbsp Parsley
8 C Fresh Tomato Sauce
(4 cans tomato puree may be substituted)
2 Tsp Salt
1/2 Tsp Black Pepper
1/2 Tsp Crushed Red Pepper
8 Basil Leaves
1/2 Pound Fresh Crab Meat (optional)
1-2 Pounds Cooked Pasta - Al Dente
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Crawfish Spoon Bread

Appetizers, Seafood
Serves 12 as appetizer, 6 as entrée
1 lb Crawfish Tails (substitute with 1lb Rock Shrimp or lobster meat)
2 qts Heavy Cream
1 C sugar
1 1/2 C Romano Cheese, grated
18 Eggs, medium
1/2 C Cajun or Creole spice
1 C Corn Meal
1 C Bread Crumbs
3 T Butter
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CRAWFISH SPOON BREAD

Appetizers, Seafood
12 servings as an appetizer, 6 servings as an entrée
1 lb crawfish tails (substitute with 1 lb rock shrimp or lobster meat)
2 qt heavy cream
1 C sugar
1 1/2 C romano cheese, grated
18 eggs, medium
1/2 C Cajun or Creole spice
1 C corn meal
1 C bread Crumbs
3 T butter
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CREAM OF SWEET RED PEPPER SOUP

Soups
4 C chicken stock
1 C medium spanish onion, sliced
1/2 C half and half
1/2 C heavy cream
7 sweet red bell pepper, seed and sliced
2 medium white potato, broiled and sliced
1 T butter, unsalted
1 t lemon juice (optional)
1 t Sriracha chili sauce (optional)
1/4 t thyme
to taste salt and pepper
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Creed’s Club Sandwich

Bread
Serves 1
1 square of thick focaccia cut into three slices
2 thick slices of vine ripe tomato
4 strips of cooked applewood smoked bacon
2 large leafs of green leaf lettuce
3 slices of fresh mozzarella cheese
4 leafs of chiffonade fresh basil
3 tablespoons balsamic mayonnaise
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Dave & Buster's Margherita Pizza Dip

Appetizers, Sauces
2 Servings
1/4 C butter
2 t fresh, minced garlic
1 C ripe, diced Roma tomatoes
1 T fresh, sliced basil
1/2 t salt
1/2 C homemade, chunky tomato sauce
5.2 oz Boursin cheese
1 T basil pesto
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Derek's Asian Bouillabaisse

Seafood, Soups
6 Servings
18 littleneck clams
30 mussels
12 large shrimp
12 large scallops
2 lbs salmon cut into 2 oz chunks
2 lbs tuna cut into 2 oz chunks
1 lb shelled edamame
1 C miso paste
1/4 C sesame oil
1 C sake
1 qt water
1 C bonito flakes
1 bunch scallions sliced
2 heads bok choy chopped
1 small bunch cilantro
2 sheets nori, julienned (for garnish)
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Doc’s Salmon & Crab Hash with BBQ Buerre Blanc

Seafood
Serves 1
7 oz Salmon
1 tsp Salt & Black Pepper
2 Tbsp Olive Oil Blend
1 Tbsp Butter
1 c Sweet Potato Hash - Prepared
3 oz BBQ Beurre Blanc - Prepared
1 Tbsp Fried Leeks
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Doc’s Salmon & Crab Hash with BBQ Buerre Blanc

Seafood
Serves 1
7 oz Salmon
1 tsp Salt & Black Pepper
2 Tbsp Olive Oil Blend
1 Tbsp Butter
1 c Sweet Potato Hash - Prepared
3 oz BBQ Beurre Blanc - Prepared
1 Tbsp Fried Leeks
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Feuilleté de Crevettes (Shrimp Feuilleté)

Seafood
Serves 6
1 sheet of puff pastry
36 large shrimp, peeled and deveined (16-20 size). Save the shells!
2 portabella mushrooms
10 white mushrooms
10 shitake mushrooms
2 bunches of asparagus
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Filete Toluca

Beef
Serves 8
¾ cup vegetable oil
3 to 6 dried or 2 canned chipotle chiles
1 ancho chile
½ pound chorizo sausage
1 ½ white onions, quartered plus 2 thick slices
4 medium cloves garlic, whole
Salt to taste
25 canned or fresh tomatillos, husked
½ chopped cilantro plus extra for garnish
½ cup plus ½ cup olive oil
2 tablespoons butter
8 beef fillets (filet mignon), 5 to 6 ounces each
¾ tablespoon freshly ground pepper
1 ½ cups beef broth
8 tortillas
8 slices Chihuahua cheese, about 3 ounces each
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Fire Cracker Shrimp with Roasted Pepper Sauce

Seafood
6-8 Servings
2 1/2 lbs medium to large size shrimp
1 C roasted peppers
3 garlic cloves
2 T dry mustard
2 T chopped chives or scallions
1 T Cajun spice (or as needed)
12 oz Keller’s regular or PLUGRA butter
1 T Worcestershire sauce
4 oz brandy, rum or bourbon
to taste salt and pepper
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Flashed Fried Calamari with Pumpkin Seed Aioli

Seafood
Fresh Calamari
1 lb All Purpose Flour
1 lb Rice Flour
2 T Paprika
2 T Cumin
1 T Cayenne
1 T Granulated Garlic
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GALETTE DE CRABE “LE BEC-FIN”

Appetizers, Seafood
8-10 Servings
14 oz large shrimp, peeled and deveined
1 bunch of scallions, sliced into thin rings
3 T butter
2 whole eggs, cold
2 C heavy cream, icy cold
2 T Dijon mustard
1 T Worcestershire
1 T Tabasco
1 lb jumbo lump crabmeat
2 T olive oil
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Garbonzo con Espinaca

Sides
Serves 1
2Qt Chickpeas, soaked simmered peeled
1ea Red onion, chopped
10 ea Plum Tomato, halved
2T Oil, vegetable
3ea Garlic, cloves
8oz Spinach, baby, picked
4T Garlic, minced
2C Chicken Stock
1ea Baguette, sliced thin rounds
2T Paprika, smoked sweet
EVOO to taste
Salt to taste
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Goat Cheese & Pistachio Cake

Appetizers
Serves: 4 - 6
8oz. of goat cheese
juice of 3 lemons
1 tbsp of white truffle oil
1 egg
1/2 cup of ground pistachios
1 1/2 cup of bread crumbs(panko)
salt and pepper to taste
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GRILLED NEW ZEALAND BABY RACK OF LAMB WITH GRILLED ASPARAGUS & BABY SPINACH SALAD

Lamb
2 Servings
1 C lemon juice
3/4 C granulated sugar
2 T dijon mustard
2 C blended oil
to taste salt and pepper
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Grilled Pork Chop with Hot and Sweet Peppers

Pork
Serves 4
4 12-14oz. Center Cut Pork Rib Chops
6 oz. Hot Cherry Peppers
6 oz. Roasted Red Peppers
12 oz. Crimini or White Button Mushrooms
2 Medium Size Spanish Onions, Sliced
2 Tbsp. Sugar
12 Year Old Aged Balsamic Vinegar
Salt and Pepper
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Grilled Salmon

Seafood
Serves 1 - Double Ingredients to Serve 2
7 oz Salmon, Grilled
1 cup Cous cous (Follow package directions)
5 spears Asparagus, grilled, cut in 3rds on hard bias
1 tbsp Citrus compound butter
1 Lemon half
Thyme sprig, garnish
1 pinch Kosher salt /Cracked black pepper
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Grilled Vegetable Napoleon

Vegetables
Serves 4
4 Portobello Mushrooms, Cleaned & Gills Removed
1 Large Zucchini
1 Large Yellow Squash
1 Tomato
1 Red Onion
1/2 Cup Olive Oil
¼ Cup Red Wine
2 Sprigs Rosemary, Minced
2 Cloves Garlic
1 1/3 Cup Couscous
11 Ounces Basil, Minced
3 Cups Boiling Water
Salt & Pepper
1 Ounce Micro Greens
2 Ounces Balsamic Glace
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Harissa Glazed Hawaiian Sea Bass

Seafood
Serves 4
2 ea shallot, peeled and roughly chopped
2 Tablespoon honey
1/4 cup harissa paste*
2 Tablespoons water
2 Tablespoon champagne vinegar
3 cloves garlic
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Honey Walnut Shrimp

Seafood
4 oz Walnut
4 Egg Whites
2 tsp Potato Starch
6 tsp Mayonnaise
2 tsp Honey
8 Shrimp, 16-20 size
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House Cold Cured Casco Bay Salt Cod

Seafood
4 Servings
1 C jambon salpicon
4 2 1/2-oz portions of cod
1/2 C sweet garlic cream*
1/2 oz osetra caviar
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Hundred Corners Crab Cake

Appetizers, Seafood
Yields: 48 Appetizer-size Pieces
3/4 lb Fresh Crabmeat
1 lb Shrimp, peeled and deveined
1/2 cup Fresh Water Chestnuts, finely chopped
6 cups White Bread, cut into cubes with crust removed (approx. 12 slices)
4 tbsp Scallions, white part, finely chopped
1 tbsp Minced Ginger
3 tbsp Gin
1 tbsp Heavy Cream
2 Egg Whites
2 tsp Unsalted Butter
1/3 tsp Sugar
dash White Pepper
3 qts Corn Oil for deep-frying
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Hundred Corners Crab Cakes And Tomato Ginger Sauce

Appetizers, Seafood
48 appetizer-size pieces
3/4 lb fresh crabmeat
1 lb shrimp, peeled and deveined
1/2 C fresh water chestnuts, finely chopped
6 C white bread, cut into cubes with crust removed (approx. 12 slices)
4 T scallions, white part, finely chopped
1 T minced ginger
3 T gin
1 T heavy cream
2 egg whites
2 t unsalted butter
1/3 t sugar
dash white pepper
3 qts corn oil for deep-frying
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HURRICANE VOODOO SHRIMP

Seafood
4 - 6 Servings
1 lb large shrimp, peeled and
1/2 C flour
2 T Creole seasoning
olive oil as needed
1/2 C chopped celery
2 oz voodoo sauce (hot pepper sauce)
2 oz dark rum
2 oz passion fruit juice
2 C steamed rice
2 t chopped parsley
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Individual Coconut Custard Pie

Desserts
Yields: 9 Pies. Use 4” x 7/8” False Bottom Pie Tins
12 Egg Yolks
4 oz Sugar
1 small can Coconut Milk
1/4 cup Heavy Cream
3 tbsp Coconut Rum
Zest & Juice of One Lime
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INDONESIAN CURRY SAUCE

Sauces
6 - 8 Servings
1/2 T red Thai curry paste
1 - 13 oz can of coconut milk
1/2 T fish sauce
1/2 C brown sugar
1 lemongrass stalk, chopped
2 kaffir lime leaves, deveined
1/2 T garlic, chopped
1/2 T ginger, chopped
1 T sesame oil
10 basil leaves
10 mint leaves
1/4 cilantro bunch
1 T peanut butter
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ITALIAN RICOTTA DOUGHNUTS

Desserts
8-10 Servings of four each
1 1/2 lb ricotta cheese, fresh
5 eggs
1/4 t pure vanilla extract
pinch salt
1 T baking powder
2 C flour
1/4 C sugar
1 qt vegetable oil
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Jambon Salpicon

Pork, Soups
1/4 lb jambon (French ham)
1 T capers
1 shallot, minced
1 garlic clove, minced
1/2 bunch flat leave parsley
2 T tomato concasse
1 C veal consommé
1 T red wine vinegar
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Java Pork Tenderloin

Pork
Serves 6
1 Cup fresh ground coffee
1 Cup blended oil
1/2 Cup molasses
1/2 Cup ground macadamia nuts
1/2 Cup pure maple syrup
1/2 Cup soy sauce
2 Jalapeno peppers
1 Tablespoon fresh minced ginger
1 Tablespoon fresh minced garlic
1 Tablespoon kosher salt
1 Tablespoon ground black pepper
2 Tablespoons mirin
Juice of 2 limes
1 Whole pork tenderloin, about 3 pounds
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Johnny’s Killer Chili

Soups
Yields: 8-10 eight-ounce servings
1/2 lbs cubed pork
1 1/2 lbs ground beef
1 C lard
3 C chopped onions
5 diced jalapeños
5 minced garlic cloves
1 ea diced red, green & yellow peppers
1 can green chilies
1/4 C chili powder
1/4 C hot chili powder
1/3 C ground cumin
2 t cayenne pepper
2 t sweet paprika
2 t fresh oregano
3 C diced tomatoes
to taste salt and pepper
1 C tomato purée
5 1/2 C beef stock
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Jumbo Lump Crab Cake

Seafood
6, 3OZ CRABCAKES
1# PASTERIZED JUMBO LUMP CRAB MEAT
½ TEASPOONLEMON JUICE
¼ TEASPOON CILANTRO, CHOPPED
1 ea SCALLION, SLICED
¼ TEASPOONWORCHESTERSHIRE
2 OZ.MAYONNAISE
2 OZ.PANKO BREAD CRUMBS
¼ TEASPOON OLD BAY SEASONING
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Kangura Khushbedar : Seared Scallops

Seafood
Serves 1
3 pc U-10 dry scallop
6 oz. Fennel seed toasted
4 oz. coriander seed toasted 2 oz. pink peppercorn
1 can Lite coconut milk
200 ml Fish stock boullion + coconut water half and half
1Tbsp Olive oil
2 onions, chopped
3-6 green chillies, halved (depending on how hot you like it)
6 cloves garlic
1 in square piece of fresh ginger, chopped
2 tomatoes, finely chopped
A few peppercorns
2 cloves
3-4 cardamoms (I usually split them, take the seeds out and discard the pods)
6-8 curry leaves (optional)
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Lettuce Wraps

Appetizers
2-3 Servings
6 oz small dice water chestnuts
1/2 oz minced carrots
1 oz small diced green beans
1/2 oz minced black mushrooms
3 oz hoisin sauce
1 t minced garlic
6 lettuce cups
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LINGUINE WITH CLAMS IN RED SAUCE

Seafood
6 Servings
72 littleneck clams
2 C dry white wine
1 C virgin olive oil
6 garlic cloves, sliced
6 plum tomatoes
2 chili peppers, chopped
1/4 C Italian parsley, chopped
1 1/2 lb linguini
to taste salt and freshly ground pepper
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Little Pete’s Mediterranean Salad

Soups
Yields: 1 serving
1/2 romaine lettuce
1 tomato, diced
1/2 cucumber, diced
1/4 onion, diced
1/4 green pepper, diced
1 piece celery, chopped
3 green olives, chopped
1 black olive, chopped
4 shrimp
5 oz lump crab meat
2 T olive oil
1 garlic clove
1 anchovy
to taste black pepper
fresh basil
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Lobster & Butternut Squash Bisque Serrano Ham, Chestnut Puree, Brown Butter Vinaigrette

Seafood, Soups
1 Roasted Butternut Squash, with thyme and butter
1/4 cup Olive Oil
2 tbsp Sugar
1 tbsp Rice Vinegar
2 tbsp Crushed Ice
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Lobster Crepe with a Wasabi beurre blanc sauce

Seafood
Yields: 10 crepes
1 C milk
1 egg yolk
1/2 C flour
1 t salt
1 1/4 lobster
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Lobster Dim Sum

Seafood
2 1/2 Maine Lobster
8 oz Shrimp
4 oz Butter
1 minced shallot
1/2 cup white wine
1 1/2 TBS chopped Chive (very small)
To Taste Salt & Pepper
Fresh Juice of 1/2 Lemon
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Lobster Mac & Cheese

Pasta, Seafood
3 T butter
salt & pepper to taste
1 lb lobster meat, coarsely chopped
4 C cavatappi or macaroni, cooked
½ C goat cheese
1/8 C pecorino romano cheese, grated
1C asiago cheese, shredded
1C breadcrumbs
1C heavy cream
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Lobster Potstickers

Appetizers, Seafood
4 to 6 Servings (24 pieces)
1 2-1/2-pound fresh Maine lobster
1/2 head Napa cabbage, julienne
1 T cilantro, chopped
1 T scallion, chopped
1 T basil, chopped
1 t garlic
1 t ginger
2 oz sesame oil
4 oz oyster sauce
1 pkg Gyoza wrappers
1 C vegetable oil
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LOUIS ARMSTRONG TRILOGY

Chicken, Seafood
4 - 6 Servings
1 lb shrimp, peeled and devained
1 lb thinly sliced chicken breast
1 lb Cajun spicy andouille sausage
1/2 C green and red chopped peppers
1/2 C chopped sweet onions
1/2 C chopped celery
2 C cooked red beans
1 C blackened Voodoo beer
2 T dark roux
2 T roasted garlic puree
2 T Cajun seasoning
2 T Creole seasoning
1-2 C chicken stock
salt and pepper to taste
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Louisiana Spiced Jumbo Shrimp

Seafood
Yields: 2 servings
Heirloom Tomatoes, Housemade Fresh Mozzarella, , Organic Baby Arugula, 30 year old aged balsamic
4-5 u-8 shrimp
2 oz fresh mozzarella
3 heirloom tomatoes (can sub beef steak tomatoes)
1 C organic baby arugula
30 yr old balsamic syrup
2 T basil pesto (Recipe Follows)
1 oz roasted tomato vinaigrette
portabello mushrooms
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Lyonnaise Salad

Salads
Serves 4
4 heads Frisee lettuce
6 oz diced Bacon (apple wood smoked if available)
1 Potato (Yukon or Idaho), peeled and diced, hold in cold water
2 Granny Smith Apples, peeled and diced, hold in water with lemon juice
4 Eggs
5 tbsp Sherry Vinegar
4 tbsp extra virgin Olive Oil
Salt and Pepper
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MARIA MIGLINO’S GNOCCHI WITH MARINARA

Pasta
4 Servings
1 lb whole milk ricotta cheese
1 egg
1/2 T salt
1 1/2 C flour
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MARINATED UNI AND YELLOW FIN TUNA WITH FAVA BEAN AND GRAPE SALAD

Seafood
4 Servings
8 oz yellow fin tuna, diced small
4 uni tongues (fresh)
4 oz fava beans, blanched and shelled
4 oz grapes, sliced
to taste olive oil
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Mimi’s Chocolate Cake

Desserts
Serves 6-8
200g bittersweet chocolate
170g unsalted butter
4 egg yolks
80g all-purpose flour
170g sugar
Whip 4 egg whites (stiff)
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Monk’s “Prized” Rack of Lamb

Lamb
4 Servings
4 Frenched lamb rack
1 oz bacon, fine dice
1 oz shallots, fine dice
1 oz red carrots, fine dice
4 oz Gale’s Prize Old Ale
2 oz veal or lamb demi-glace*
1 T butter
1 T chervil, chopped
to taste salt and pepper
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Mushroom Blue Cheese Flatbread

Bread
Serves 1
1 flat bread, 1/3 piece
1 tbsp chili oil
1 oz caramelized red onion
5 cremini mushrooms, quartered and sautéed
¹/³ cup blue cheese crumbles
1 bacon strip julienned
1 tsp fresh thyme leaves
1 pinch
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Nectar Pumpkin Soup

Soups
Serves 8
1 small cinderella pumpkin, peeled and rough chopped into 2” pieces (about 2qt)
1 buttercup, butternut, or Kubota squash to equal to 2qt
2 cups celery root
1 leek, rough sliced
1 onion, rough chopped
1 stalk celery, rough chopped
1 carrot peeled and rough chopped
1 lemongrass, bang with the back of knife and leave whole
4 cloves garlic
1 gallon chicken stock
4 oz olive oilv 4 oz Butter
Salt and white pepper
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Nori Crusted Filet

Seafood
Serves 1
4 ounces Filet Mignon
2 TBS Nori Komi
¼ tsp Salt
1 TBS Soy Glaze (recipe follows)
½ Portabella Mushrooms
1 TBS Wasabi Aioli (recipe follows)
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NUT CRUSTED GOAT CHEESE SALAD with apple-shallot vinaigrette and roasted beet

Soups
1 Serving
3 oz goat cheese
1 egg
1/4 C flour
1/3 C milk
1/3 C toasted walnut
1/4 C Panco bread crumbs
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OSSO BUCO

Veal
Approximately 6 Servings
3 lb veal shanks
4 celery sticks, finely chopped
1 large carrot, finely chopped
1 large onion, finely chopped
1 can of plum tomatoes, approx. 100 oz
2 C veal or beef stock
2 lemons, zest & juice
2 oranges, zest & juice
2 C white wine
to taste salt & pepper
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Pad Thai Tofu with Grilled Shrimp

Seafood
1 Serving
3 T oil
1 extra-firm tofu cake, diced
3 shallots, minced
1 T sweet pickled radish, chopped
10 oz rice noodle, dried rice stick
noodles soaked in water till soften, drained well
1 egg
100 g fresh bean sprouts
20 g fresh Chinese chives
1 T crushed roasted peanuts
1 t ground red chili pepper (optional)
5 oz fresh prawns or shrimps, peeled and deveined grilled
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Paella

Rice
Yields: 4-6 servings
2 1/2 C cooked rice
4 boneless chicken breast
1/2 C Columbian chorizo
1/2 C bay scallops
1/2 C squid
octopus, cooked
24 shrimp, peeled
onion
garlic
red bell pepper
tomatoes
1 C tomato coulis
2 C lobster bisque, stock
saffron
olive oil
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Pan Roasted Breast of Pheasant with Pear, Onion and Potato Puree With Cranberry Grappa Sauce

Serves 4
4 breast of pheasant
Salt and pepper
2 Spanish onions julienned (2 cups)
4 sprigs of thyme (leaves trimmed from stems)
1 oz of olive oil
2 tbsp of butter
2 medium idaho potato peeled and diced
2 pears peeled 1 diced and 1 sliced into wedges
2 cups of water
2 tbsp of butter
½ cup of heavy cream
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Pan Seared Branzino with Sautèed Spinach, Roasted Baby Squash, Micro Arugula and Roasted Tomato Coulis with Aged Balsamic

Seafood
Serves 2
4 Small Filets of Branzino, skin on, scaled
Salt/Pepper to taste
Canola oil for sautéing
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Pan-Roasted Salmon

Seafood
Yields: 4 servings
4 6-oz salmon fillet (skin-on)
thyme sprigs
seasoned flour
10-12 radicchio leaves
7 T corn oil
6 oz red zinfandel
6 oz heavy cream
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Pan-Seared Atlantic Salmon

Seafood
2 T canola oil
2 8-oz Atlantic salmon fillets
to taste salt and pepper
5 oz cooked vegetable cous cous
2 oz olive Vinaigrette
1 oz crab meat
1 oz mixed greens
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Pan-seared Sea Bass

Seafood
Serves 1
7oz. Chilean sea bass
4oz. Butternut squash, small dice
2oz. Applewood smoked bacon lardons
5 Stems of watercress
6 ea. Candied pecans
4oz. heavy cream
1oz. Mirin rice wine
1oz. White wine
1tsp. Shallots, minced
1/4 piece vanilla bean, split
4oz. Whole butter
1oz. Chives, fine cut
6oz. Olive oil
1oz. Fresh lemon juice
Pinch allspice
Salt and pepper to taste
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Pan-seared Striped Bass with Potato Crust Scales with a Vegetable Brunoise Lobster Sauce and Sautéed Spinach

Seafood
4 Servings
2 whole striped bass (approx. 3 lbs. ea., filleted into 4 portions)
2 cloves garlic
1 large stalk fennel
2 C lobster stock
1 carrot, peeled
olive oil
1/2 C Powers Irish whiskey
I portion spinach
1 medium potato
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Pan-Seared Swordfish with Lobster and Plum Nage

Seafood
Serves 1
4 oz. cold water Lobster tail, halved in shell
7 oz. Swordfish Steak
1 plum, pitted and sliced
½ cup water
2 Tbs. butter
1 cup merlot or pinot noir
2 tbs. granulated sugar
¼ tsp ground coriander
1 tsp fresh herbs (any combination of 2 or 3 of: thyme, parsley, chives, oregano, sage, rosemary)
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Panko Crusted Soft Shell Crabs

Seafood
4 Soft Shell crabs (cleaned)
Salt, Pepper
Flour

Whole Egg, beaten
Panko Bread Crumbs
Clarified Butter
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PENNE ARRABIATA

Pasta
4 Servings
1 lb box penne
10 fresh plum tomatoes
6 fresh long hot peppers
1/2 C virgin olive oil
8 garlic cloves
1/2 C water
1/2 t salt
to taste pecorino cheese, freshly grated
to taste fresh basil
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PENNE VODKA

Pasta
4 Servings
1 C prosciutto, chopped
1 C parmesan cheese, grated
1 lb penne pasta, cooked al dente
1/2 qt heavy cream
1/2 qt tomatoes in juice, peeled, crushed
1/4 C vodka
as needed salt & pepper
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Penne with Exotic Mushrooms, Sweet Onions, Roma Tomatoes and Peas in Marsala Cream

Pasta
1 lb Penne Pasta 4 pats Butter
1 tsp Olive Oil
1 Sweet Onion Sliced Thin
1 cup Oyster, Shitake & Crimini Mushrooms
2 Roma Tomatoes Chopped
1/2 cup Peas
1/2 cup Dry Marsala Wine
1/4 cup Heavy Cream
Pinch Sage
1 cup Parmesan and Reggiano Cheese Mixed
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Penne, Applewood Smoked Chicken, Spinach, Sun Dried Tomatoes, Walnut Cream Sauce

Chicken
Serves 4
1 lb Penne Pasta, Blanched Al Dente
1 lb Smoked Chicken Breast, chopped into 1” cubes
½ cup sundried tomatoes, rehydrated
¼ cup walnuts
1 cup spinach
1 Tbsp garlic, minced
2 Tbsp olive oil
1 Cup Heavy Cream
salt & pepper to taste
½ cup parsley, chopped
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Peppermint Patty Crème Brulée

Desserts
Yields: 12 servings
16 egg yolks
1 C granular sugar
5 C heavy cream
1/2 C crème de menthe
1/2 C crème de Cacao
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Petite Wedge Salad

Salads
Serves 4
1 cup crème fraiche
½ cup blue cheese crumbles
celery finely chopped
red onion finely chopped
1/3 cup red wine vinegar
1 Tbsp. kosher salt
1 Tsp. cracked black pepper
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Philly Cheesesteak Stuffing

Beef
Serves 4
1 lb Wafer Steak Meat
4 oz Provolone, sliced thin
1 tbsp Parmesan Reggiano, grated
Salt & Pepper to taste
1/4 cup Olive Oil
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PORCINI CRUSTED SALMON

Seafood
4 Servings
8 oz porcini mushrooms, dry
4 salmon 6-oz portions, skinless, pin bones removed
3 C red wine
3 T fresh thyme
1/4 C shallots, minced
8 oz demi glace concentrate
1/2 C water
16 fresh asparagus spears
2 C steamed rice
4 Roma tomatoes, quartered, oven dried
1 t each dry basil, dry oregano, dry rosemary
2 T olive oil
3 T whole butter
as needed salt & pepper
1/2 C red wine reduction
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Potato Latkes

Potatoes
Serves 8
4 Medium White potatoes, peeled
1/2 Small Onion, peeled
2 Extra Large Eggs
Kosher Salt, for taste
1/4 cup Olive or Vegetable Oil
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Prosciutto-Encrusted Tuna Loin with Three-Vinegar Reduction

Seafood
Yields: 4 servings
4 tuna loins (6-oz portions)
8 slices prosciutto San Danielle (sliced paper thin)
2 T olive oil
2 T butter
10 basil leaves
to taste salt and pepper
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RAZZA PICCATA - Monkfish Piccata with mussels, caperberries and preserved lemon

Seafood
2 Servings
12 oz monkfish
10 mussels
2 eggs
flour
panko Japanese bread crumbs
2 oz clarified butter
6 oz white wine (dry)
6 oz fish stock or clam juice
1 T diced shallots
2 T slivered garlic
20 caperberries, cut in half
1/4 preserved lemon skin, julienne
to taste lemon juice
2 T butter
picked flat leaf parsley
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REMBRANDT’S SIGNATURE VANILLA BEAN RICOTTA IMPOSTATA CHEESECAKE

Desserts
1 12-inch Cake
1 1/4 C Ricotta Impostata cheese
1/2 C cream cheese
1 vanilla bean (scrapings only)
1/4 C sour cream
1/4 C heavy cream
1/4 C unsalted butter (1/2 stick), melted
5 eggs
1 t vanilla extract
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ROASTED POBLANO PEPPER CHILE RELLENO

Vegetables
4 Servings
  • Roast poblano pepper on open flame until skin is easy to peel off.
  • Rinse with warm water and clean all seeds from inside of pepper.
  • Set aside the peppers and start stage 2.
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    Roasted Red Snapper Filet over Provencale Mussel Stew with Israeli Couscous & Saffron Butter

    Seafood
    Serves 2
    2 6-Ounce Red Snapper Filets, Scaled and Deboned
    4 Tablespoons extra virgin olive oil
    4 Tablespoons chopped parsley
    1 pinch saffron threads
    1 cup dry white wine
    1 shallot, minced
    ½ pound unsalted butter at room temperature
    1 cup dry Israeli couscous
    1 dozen Prince Edward Island Mussels, scrubbed
    ½ cup Pernod or Dry Vermouth
    1 lemon, cut in quarters
    Pinch hot red chili flakes
    Kosher salt
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    Roasted Short Ribs with a Black Currant demi-glace served with Puree of Parsnip

    Pork
    Serves 4
    3 pounds Boneless Beef Short Ribs
    2 cloves Garlic
    1 Carrot, peeled, small dice
    1 Rib of Celery, small dice
    One Half Spanish Onion, small dice
    Fresh Herbs- Parsley, Thyme, Rosemary
    Beef Stock
    Olive Oil
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    Russian Eggs

    Breakfast
    Yields: 8 servings
    2 1/2 C mayonnaise
    1 t powdered mustard
    1 t Worcestershire sauce
    1 t salt
    1 t freshly ground white pepper
    1/4 t ground cayenne pepper
    1 C finely cubed carrots, cooked and cooled
    1 C finely cubed celery root, cooked and cooled
    1 medium potato, peeled, cut into small cubes, cooked, and cooled (about 1 cup)
    1 C fresh peas, cooked and cooled
    2 heads Bibb lettuce, cored and leaves separated
    8 hard-cooked eggs, cooled and peeled (see Chef’s Note)
    salmon or sturgeon caviar, for garnish
    chopped fresh curly-leaf parsley, for garnish
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    Sausage and Broccoli Rabe Stuffed Mushrooms

    Appetizers
    Serves 6
    2 cups Broccoli Rabe, cooked until stems are tender then chopped
    1/2 cup Sharp provolone, diced
    ¼ cup EVOO (extra virgin olive oil)
    ¼ cup Gluten free bread crumbs
    1 ea Egg
    2 tbsp Cream cheese
    1 tsp Kosher salt
    ¼ tsp Black pepper
    ¼ tsp Crushed red pepper (optional)
    2 tsp Fennel seeds, finely crushed
    ½ lb Italian sausage, removed from casing
    1 lb mushrooms (stems removed)
    ¼ cup white wine
    ¼ cup balsamic dressing
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    Sauteed Crab Cakes

    Appetizers, Seafood
    Yields 6, 3 oz Crab Cakes.
    9 oz diced Tomato
    1/2 minced Red Onion
    1 pinch minced Jalapeno
    1 pinch Lemon Thyme
    1/2 oz Balsamic Vinegar
    1 1/2 oz Olive Oil
    1 dash Dijon Mustard
    Salt & Pepper to taste
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    Sea Scallops with Cauliflower, Capers, Raisins and Pine Nuts

    Seafood
    Serves 2
    6 Sea Scallops, U-10’s
    1 Tbsp. Vegetable Oil
    1 Tbsp. Butter
    3 Sprigs Thyme
    2 Garlic Cloves, smashed
    1 Head Cauliflower, 12 florets reserved
    1 Cup Heavy Cream
    2 Shallots, sliced
    2 Cups Vegetable Stock
    2 Tbsp. Capers
    2 Tbsp. Pine Nuts
    2 Tbsp. White Raisins, soaked in warm water
    pinch of sugar and salt
    1 Tbsp. Fine Herbs Chiffonade (Thin sliced Parsley, Chives,Chervil, Tarragon)
    1 Tbsp. Kosher Salt
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    Sea Scallops with Cauliflower, Capers, Raisins and Pine Nuts

    Seafood
    Serves 2
    6 Sea Scallops, U-10’s
    1 Tbsp. Vegetable Oil
    1 Tbsp. Butter
    3 Sprigs Thyme
    2 Garlic Cloves, smashed
    1 Head Cauliflower, 12 florets reserved
    1 Cup Heavy Cream
    2 Shallots, sliced
    2 Cups Vegetable Stock
    2 Tbsp. Capers
    2 Tbsp. Pine Nuts
    2 Tbsp. White Raisins, soaked in warm water
    pinch of sugar and salt
    1 Tbsp. Fine Herbs Chiffonade (Thin sliced Parsley, Chives,Chervil, Tarragon)
    1 Tbsp. Kosher Salt
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    Seafood Court Bouillon Creole Style Bouillabaisse

    Seafood, Soups
    Serves 6
    8 oz Lobster meat
    12 oz Salmon filets
    12 oz Red Fish filets
    4 U10 Scallops
    8 oz domestic Crawfish
    16 Mussels
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    SEARED RARE AHI ENTREE

    Seafood
    5-6 oz Yellowfin tuna
    to coat Cajun spice
    1 1/2 oz soy sauce
    2 t wasabi
    1 T pickled ginger
    1/3 C Asian cucumber salad
    1 nori roll, cut in quarters on bias
    1 sprig parsley
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    SESAME SEED CRUSTED SCALLOPS, FENNEL & BLOOD ORANGE SALAD, UNI & FENNEL SAUCE

    Seafood
    2 Servings
    6 U-10 diver scallops
    1 tray Uni (sea urchin roe)
    1 bulb fennel, shaved thin
    1/4 C fennel stalks, rough cut
    2 blood oranges, peeled & sectioned
    1/4 C toasted white sesame seeds
    1/4 C black sesame seeds
    3/4 C heavy cream, warm
    1/2 C extra virgin olive oil
    1/4 C champagne vinegar
    1 t orange thyme
    1/4 t honey
    as needed salt & pepper
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    SHEPHERD’S PIE

    Beef, Casserole
    4 Servings
    1/2 lb ground beef
    1/2 lb ground lamb
    1 medium onion, peeled, medium dice
    1 carrot, peeled, medium dice
    1 celery stalk, medium dice
    1 T garlic, minced
    1 C beef stock
    1 T fresh rosemary, chopped (1 t dried)
    1 T fresh thyme, chopped (1 t dried)
    1 T fresh parsley, chopped (1 t dried)
    2 bay leaves
    1 T worcestershire sauce
    to taste salt and pepper
    1 1/2 lb potatoes, peeled, quartered & rinsed
    2 T butter
    1/4 C milk or heavy cream
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    Shrimp Glyfada

    Seafood
    4 U8 “Extra Jumbo” white shrimp
    Seasoned flour
    1 Tbs. imported olive oil
    1 Tsp. minced garlic
    1 Tsp. minced shallots
    1 oz. Ouzo
    4 oz. Chablis
    1 Tsp. butter
    3 oz. crumbled imported feta cheese
    2 Tbs. concasse roma tomato
    1 Tbs. sliced kalamata olives
    Salt and pepper to taste
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    Skillet Porterhouse with Shallot Tomato Butter and Horseradish Bliss Mashed Potatoes

    Beef, Potatoes
    Yields: 4 servings
    1 lb lightly salted butter
    2 T tomato paste
    2 oz sun-dried tomatoes (soaked in madeira)
    5 shallots (roasted in oven with olive oil until caramelized)
    5 T liquid smoke
    1 t anchovy paste
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    Skillet Porterhouse with Shallot Tomato Butter and Horseradish Bliss Mashed Potatoes

    Beef
    4 Servings
    1 lb lightly salted butter
    2 T tomato paste
    2 oz sun-dried tomatoes (soaked in madeira)
    5 shallots (roasted in oven with olive oil until caramelized)
    5 T liquid smoke
    1 t anchovy paste
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    Smoked Trout & Asparagus Salad

    Salads
    Serves 6
    3/4 cup Mayonnaise
    1 tbsp Ketchup
    2 tbsp Red Wine Vinegar
    1/8 tsp Curry Powder
    1 tbsp Cognac
    1 level tsp grated Horseradish
    Salt
    freshly ground White Pepper
    fried Lemon Zest
    1 cup Vegetable Oil
    Zest of 1 Lemon, sliced into thin strips
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    Smoking Aromas

    Seafood
    2 lbs Black Codfish Filet, skin on
    1 cup Kosher Salt
    1 cup Muscovado Sugar
    3 tbsp Smoking Aroma Spice
    1 bulb Fennel, grated
    1 stalk Lemon Grass, grated
    2 inches Ginger, grated
    1/2 cup good quality Tequila
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    SNAP FRIED CALAMARI STEAK

    Seafood
    Serving Size: 5
    1 cup flour
    1 cup egg
    1 cup chic pea flour
    salt and pepper
    2 cups lobster stock
    pinch saffron
    1 1/2 cups smoke tomato puree
    2 cups lamb lettuce
    1/4 cup balsamic vinaigrette
    2 tablespoons chive oil
    5 each Lemon wedge
    5 ounces lime caper remoulade
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    Solaris Chopped Vegetable Salad

    Soups, Vegetables
    1-2 Servings
    4 oz asparagus, diced
    4 oz sugar snap peas, diced
    4 oz cucumber, diced
    4 oz avocado, diced
    2 oz roasted red pepper, diced
    2 T bacon, chopped
    3 T crumbled blue cheese
    2 oz balsamic dressing
    2 oz red pepper dressing
    to taste salt and pepper
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    Southern Style Cornbread

    Bread, Sides
    4 cups All-Purpose White Flour
    2 cups Yellow Cornmeal
    2 cups white sugar
    1 teaspoon salt
    3 level tablespoons Baking Powder
    4 large eggs
    3 cups milk
    2 tablespoons vegetable oil
    1/2 pound butter (8 tbsp. melted – do not brown)
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    Southwest Eggrolls

    Appetizers
    Serves 18
    1/2 Can Green Chilies, small dice
    1 Bunch Minced Green Onions
    1/2 Bag Frozen Corn
    1/2 Can Canned black beans, rinsed and drained
    2 Cups Sauteed Spinach, Chopped
    1/4 Bunch Cilantro, Chopped
    2 Tablespoons Cumin
    2 Tablespoons Chili Powder
    1 1/2 Teaspoon Salt
    1/2 Dash Cayenne Pepper
    5 Cups Shredded Monterey Jack Cheese
    1 Tablespoon Chipotle Peppers in Adobo, Pureed
    Egg Roll Wrappers
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    Soy Honey Glazed Seabass,Wasabi Butter Sauce, Sushi Rice & Shanghai Tips

    Seafood
    Serves 8
    1 cup Soy Sauce (Tamari brand or low sodium)
    1/4 cup Oyster Sauce (lee kum kee)
    1 cup Honey
    1 tbsp Worcestershire sauce
    1/4 cup Mirin Sweet Wine
    1 tsp Tabasco Sauce
    8 6 oz portions Sea Bass Filets
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    Spice Grilled Chicken with Kokum Apple Chutney

    Chicken
    Serves 4
    1 lb (4 breasts) trimmed boneless chicken breast
    2 tbsn Tiffin Elaichi (coriander seeds)
    2 tsp Tiffin Jeera (cumin seeds)
    1 tsp Tiffin Elaichi (cardamom pods)
    1 piece cinnamon stick
    1 medium onion, roughly chopped
    1 tbsn ginger, chopped
    1/2 tsp Tiffan Laung ( ground cloves)
    1 tsp cayenne
    4 tbsn vegetable oil
    juice of 1 lemon
    salt to taste
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    Spinach Ravioli with House-made Ricotta Cheese in a Yellow Pepper Sauce with Basil Pesto

    Pasta
    8 Servings
    1 lb unbleached all-purpose flour
    7 oz spinach blanched and all water removed
    2 eggs
    water to bind
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    Steak and Eggs

    Beef
    3 lbs Short ribs or (Boneless)
    1qt Zinfandel red wine
    1.5 gal veal stock
    1c Mirepoix (onion, carrot,celery, garlic, tomato)
    1ea whole orange
    Season and sear ribs
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    STEAK AU POIVRE

    Beef
    2 Servings
    2 filet mignon 6 to 8 oz
    1 1/2 T butter (or 1 T olive oil)
    salt & pepper
    1 C heavy cream
    1 1/2 T coarsely ground black pepper corns
    2 T vegetable oil
    2 T cognac
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    STUFFED CALAMARI

    Seafood
    6 Servings
    4 lbs large fresh calamari (squid)
    1 lb fresh shelled peas, slightly parboiled
    1 lb crabmeat
    1 celery heart
    1 small carrot
    1 medium onion, sliced
    2 garlic cloves
    salt, pepper
    extra-virgin olive oil
    2 handfuls breadcrumbs
    3 eggs
    toothpicks
    28 oz canned whole tomatoes
    3 ladlefuls fish broth
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    SWEET CORN SOUP WITH SCALLION MOUSSE

    Soups
    6 C sweet corn kernels
    2 C leeks (white only), washed and chopped
    4 C bottled water
    2 C skim milk
    1 T butter
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    Sweet Garlic Cream

    Sauces
    2 C garlic, peeled
    4 C whole milk
    2 C heavy cream
    to taste salt
    to taste white pepper
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    SWEET POTATO BISQUE

    Soups
    10 sweet potatoes
    2 baking potatoes
    2 carrots
    2 celery stalks
    2 spanish onions
    2 bay leaves
    1/2 t cinnamon
    1 T curry powder
    2 C heavy cream
    3 C maple syrup
    1/2 C honey
    3 C chicken stock
    1/8 t cayenne pepper
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    TARA SAIKYOYAKI (CODFISH MARINATED IN SAIKYO-MISO)

    Seafood
    8 Servings
    4 oz mirin (Japanese sweet cooking wine)
    8 oz sugar
    16 oz miso (Japanese soy bean paste)
    4 lb black cod
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    Tasty Almond Joy

    Seafood
    Yields: 48 appetizer-size pieces
    3/4 lb fresh crabmeat
    1 lb shrimp, peeled and deveined
    1/2 C fresh water chestnuts, finely chopped
    6 C white bread, cut into cubes with crust removed (approx. 12 slices)
    4 T scallions, white part, finely chopped
    1 T minced ginger
    3 T gin
    1 T heavy cream
    2 egg whites
    2 t unsalted butter
    1/3 t sugar
    dash white pepper
    3 qts corn oil for deep-frying
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    Tataki of Kobe beef with Anchovy Butter, Sweet Asian sauce and Peanuts in Textures

    Beef
    Yields: 5 servings
    5 3-ounce Kobe steaks
    sea salt
    togarashi (Japanese pepper and citrus powder)
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    Tempura

    Seafood, Vegetables
    6 Servings
    30 jumbo shrimp
    1 ginger
    1 daikon
    1 yam
    2 carrots
    2 onions
    2 egg plants (small)
    2 bunches of broccoli
    1 lb string beans
    1/2 lb shiitake mushrooms
    2 eggs
    2 lb US flour (all purpose)
    2 lb tempura ko (Japanese flour)
    2 bottles of soy bean oil
    1 C sesame oil
    pinch salt and pepper
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    Tequila Lime Chicken served with Mexican Rice, Corn Salsa, and Ancho Chile Cream Sauce

    Chicken, Rice
    Yields: 4 servings
    8 oz tequila
    6 oz fresh lime juice
    4 oz olive oil
    5 cloves of garlic, minced to paste
    1/2 C finely chopped cilantro
    1/2 t ground black pepper
    2 t salt
    6 - 8 oz boneless skinless chicken breast
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    Thai Spicy Shrimp

    Seafood
    1-2 Servings
    8 oz shrimp, peeled and deveined
    10 oz green beans
    1 t garlic
    1 T Thai chili paste
    3 oz vol chicken stock
    3 oz brown sauce
    1 T vegetable oil
    add cornstarch to thicken as needed
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    TIMBALLO (COUNTRY TREAT)

    Vegetables
    1 Serving
    4 thin slices of grilled eggplant
    4 oz roasted red pepper
    2 oz goat cheese
    2 oz cream cheese
    2 large fresh basil leaves
    1/2 oz balsamic vinaigrette
    2 T extra-virgin olive oil
    to taste salt and pepper
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    Toasted Goat Cheese Salad

    Appetizers, Soups
    4 Servings
    11 oz goat cheese
    1/4 C pine nuts
    1/4 C golden raisins
    6 sprigs basil, minced
    6 sprigs mint, minced
    2 small shallots, minced
    1/4 C red wine vinegar
    1 C extra-virgin olive oil
    1/4 C sugar
    1 lb arugula
    4 Roma tomatoes
    salt and pepper
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    Tomato Ginger Sauce

    Sauces
    Tomato Ginger Sauce
    1 cup Plum tomato, seeded, finely chopped
    1 cup Ketchup
    1 1/2 cup Sugar
    1/4 cup Minced Ginger
    1/3 tsp Kosher Salt
    1 cup Rice Wine or White Wine
    1/4 cup Shallot
    1/3 tsp Corn Oil
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    TOMATO SAUCE FOR ABOVE (good gravy)

    Sauces
    2 tomatoes
    pinch basil
    2 T vegetable oil
    1/2 onion
    1 garlic clove
    to taste salt and pepper
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    TUNA CITRON SALAD

    Seafood, Soups
    6 oz miso
    3 oz sugar
    2 oz vinegar
    1 oz sesame oil
    12 oz sashimi grade tuna, cubed
    12 oz avocado peeled and cubed
    4 oranges
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    Tuna Poke

    Seafood
    Serves 1
    3 ounces ahi tuna, cubed medium dice
    2 ounces compressed watermelon, cubed medium dice
    1 ounce wakame salad
    1 ounce toasted macadamia nuts, crushed
    1 tablespoon white soy sauce
    1 tablespoon white sesame oil
    chili oil, to taste
    1/2 tablespoon toasted sesame seeds
    1 bunch sliced scallion
    alaea pink sea salt, to taste
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    VEAL CHAMPAGNE

    Veal
    2 Servings
    6 veal cutlets, lightly floured
    3 T olive oil
    3 T champagne
    2 garlic cloves, crushed
    1/2 C heavy cream
    1 C mushrooms, sliced
    to taste salt and pepper
    fresh basil leaves for garnish
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    Veal Martini

    Veal
    2 Servings
    3/4 lb veal scallops, preferably cut from the top round
    1/2 C dry white wine
    1/4 cup dry-pack sun-dried tomatoes (about 4 halves)
    2 T olive oil
    fine sea salt and freshly ground pepper
    all-purpose flour, for dredging
    1 1/2 T finely chopped shallots
    3 oz shiitake mushrooms, stemmed, wiped clean, and thinly sliced
    3 oz white button mushrooms, stemmed, wiped clean, and thinly sliced
    1 small roma or plum tomato, seeded, and cut into 1/2- inch dice
    4 basil leaves, cut into julienne
    1/3 cup marsala
    2 T Veal Demiglace (optional, see notes)
    3 T unsalted butter, cut into 6 pieces
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    Veggie Lasagna

    Pasta, Vegetables
    Yield: 9x9 baking dish
    6 portobello mushrooms, gills and steams removed, sliced in half lengthwise
    12 roasted red bell peppers, skins and seeds remove
    12 roasted yellow bell peppers, skins and seeds removed
    10 zucchini sliced ¼ in thick lengthwise, roasted 10 yellow squash sliced ¼ in thick lengthwise, roasted
    1 quart Indian tomato chutney
    1 cup brown butter
    1/4-cup aged balsamic
    1 head of frisee lettuce, clean green removed
    1 cup toasted hazelnuts, crushed
    2 cups olive oil, to roast the vegetables
    2 cups balsamic, to roast the vegetables
    Salt and pepper to taste
    1 cup mixed chopped herbs
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    Veggie Lasagna

    Pasta, Vegetables
    Yield: 9x9 baking dish
    6 portobello mushrooms, gills and steams removed, sliced in half lengthwise
    12 roasted red bell peppers, skins and seeds remove
    12 roasted yellow bell peppers, skins and seeds removed
    10 zucchini sliced ¼ in thick lengthwise, roasted 10 yellow squash sliced ¼ in thick lengthwise, roasted
    1 quart Indian tomato chutney
    1 cup brown butter
    1/4-cup aged balsamic
    1 head of frisee lettuce, clean green removed
    1 cup toasted hazelnuts, crushed
    2 cups olive oil, to roast the vegetables
    2 cups balsamic, to roast the vegetables
    Salt and pepper to taste
    1 cup mixed chopped herbs
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    Virginian Wild Rockfish

    Seafood
    Yields: 4 servings
    4 wild striped bass filets (7oz portions)
    12 jumbo wild burgundy escargots
    12 little neck clams, opened and removed from shell
    1 bulb of shaved fennel
    1/4 C white wine
    1/4 C clam juice
    12 baby fennel, cleaned and blanched
    2 oz compound butter
    4 black pepper pasta sheets (3”x 4”)
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    Warm Steak Salad

    Beef, Salads
    Serves 4
    1 small head Fresh Spinach, washed & torn
    1 small head Romaine Lettuce, washed & torn
    1 small head Iceberg Lettuce, washed & torn
    1½ cups Mushrooms, sliced
    2 tbsp Clarified Butter
    12 2 oz. Tenderloin Medallions
    3 tsp Sesame Seeds, toasted
    1 Red Onion, large
    (sliced 1/8” thick to yield 20 slices)
    Oriental dressing (see recipe in Sauce Section)
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    Warm Steak Salad

    Beef, Salads
    Serves 4
    1 small head Fresh Spinach, washed & torn
    1 small head Romaine Lettuce, washed & torn
    1 small head Iceberg Lettuce, washed & torn
    1½ cups Mushrooms, sliced
    2 tbsp Clarified Butter
    12 2 oz. Tenderloin Medallions
    3 tsp Sesame Seeds, toasted
    1 Red Onion, large
    (sliced 1/8” thick to yield 20 slices)
    Oriental dressing (see recipe in Sauce Section)
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    Watercress Dumpling

    Seafood
    1/2 lb 31/35 size Shrimp (peeled & cleaned), cut into 1/4” size
    1 lb fresh Pork Butt, cut in diced 1/4” x 1/4”
    3 bundles fresh Watercress
    40 pieces thin Dumpling Wrapper
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    Watercress Dumpling

    Appetizers
    1/2 lb 31/35 size Shrimp (peeled & cleaned),
    cut into 1/4” size
    1 lb fresh Pork Butt, cut in diced 1/4” x 1/4”
    3 bundles fresh Watercress
    40 pieces thin Dumpling Wrapper
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    West Indies Pepperpot Soup

    Soups
    Serves 10
    3/4 pound salt-cured pork shoulder, diced (see Chef’s Note)
    3/4 pound salt-cured beef shoulder, diced (see Chef’s Note)
    2 tablespoons vegetable oil
    1 medium white onion, chopped
    4 garlic cloves, chopped
    1/4 habañero pepper, seeded and chopped (see Chef’s Note)
    1 cup chopped scallions
    1 pound taro root, peeled and diced
    1 gallon Beef Stock
    2 bay leaves
    1 teaspoon chopped fresh thyme
    1 tablespoon freshly ground allspice (see Chef’s Note)
    1 tablespoon freshly ground black pepper, plus more
    1 pound callaloo or collard greens, rinsed and chopped (see Chef’s Note)
    Salt
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    White Chocolate Cardamom Mousse

    Desserts
    Serves 10 (3 ounces each)
    1 pint Milk
    1 pint heavy Cream
    1 pint 4oz Egg Yolks
    1 lb Sugar
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    Whole Bronzino, Grilled Asparagus, Cranberry-Apple Gremolata

    Seafood
    Serves 6
    6 #1 Whole Bronzino
    8 oz Extra Virgin Olive Oil
    1.5 oz Fresh Cranberries
    2 Granny Smith Apples cut into 1/2 in. pieces
    1.5 oz Apple cider vinegar
    6 Sprigs Fresh thyme cleaned off stem
    1/4 oz Lime zest
    1/4 oz Fresh basil
    24 Asparagus
    Salt & Pepper to taste
    1/2 oz Sugar
    2 oz Water
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    Whole Wheat Fettuccine with Potato, Brussel Sprouts, Pancetta topped with Fontina

    Pasta
    1/2 lb Unbleached All Purpose Flour
    1/2 lb Whole Wheat Flour
    3 Whole Eggs
    Warm Water to Bind
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    WILD MUSHROOM DIM SUM

    Appetizers
    6 - 8 Servings
    1/2 lb button mushrooms
    1/2 lb shiitake mushrooms
    1/2 lb crimini mushrooms
    1 shallot, minced
    2 garlic cloves, minced
    1 green onion, minced
    1 t sesame oil
    to taste salt & pepper
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    Wild Mushroom Risotto

    Rice
    Serves 6
    3 Oz. Oyster Mushrooms Quartered
    3 Oz. Shiitake Mushrooms Roughly Chopped
    3 Oz. Crimini Mushrooms Quartered
    1 Tbsp. Peeled Garlic Finely Chopped
    1 Tbsp. Peeled Shallots Finely Chopped
    3 Oz. English Peas Blanched
    3 Oz. Diced Red Peppers Roasted with Sliced Garlic and Fresh Thyme
    16 Oz. Chicken Stock
    8 Oz. Heavy Cream
    3 Oz. Parmigiano Reggiano Shaved
    12 Oz. Aborio Rice Par Cooked w/ Onions, Thyme, Chicken Stock
    1 Oz. Extra Virgin Olive Oil
    To Taste Assorted Chef’s Blend Micro Greens
    To Taste Salt
    To Taste Pepper
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    ZEKE'S BBQ WINGS

    Chicken
    4 Servings
    1/2 C kosher salt
    1/2 C paprika
    2 oz garlic powder
    2 oz granulated onion
    2 oz black pepper
    1 1/2 lb whole fresh chicken wings
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