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Memphis Recipe list

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

AmericasCuisine has assembled 29 recipes from the best restaurants in Memphis. 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 Memphis

BLUE CRAB & ASPARAGUS SALAD

Soups
Yields: 1 serving
3 oz fresh spinach
3 oz romaine lettuce
1 oz mesculin mix
4 cherry tomatoes, quartered
1/2 roasted red pepper, sliced
1 T capers
5 asparagus spears, blanched & sliced
2 oz lemon pepper dressing
3 oz fresh lump crab meat
to taste freshly ground black pepper
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BRESOLA WRAPPED MOZZARELLA WITH BASIL LEAF & ARUGULA OIL

Appetizers
Yields: 4 Servings
8 oz Bresola, thinly sliced
2 large balls of buffalo mozzarella, sliced thin
1 package of fresh basil leaves
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BUTTER POACHED MAINE LOBSTER WITH BABY CARROTS,SWEET PEAS AND MASCARPONE CORN PUDDING

Seafood
Yields: 6 servings
1 lb butter, unsalted
1 shallot, minced
2 C water
1/2 C cream
6 1-1/2 lb. live lobsters
1 C fresh sweet peas
2 T butter
1/2 lb baby carrots
1 T thyme
2 C polenta or cornmeal
2-1/2 C water or chicken stock
1/2 C mascarpone cheese
1/4 C cream
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CHOCOLATE SOUFFLE

Desserts
Yields: 25 8 oz servings
20 egg whites
3 C sugar
20 egg yolks
4 lb chocolate pistoles
2 lb butter
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CRAB CAKES

Appetizers
Yields: 10-12 Crabcakes
1 lb fresh jumbo lump crabneat, shells removed
1 T Worchestershire sauce
1/2 t Tabasco®
1 t zest of lemon
1/2 C mayonaise
1/2 t white pepper
1 T creole mustard
1 egg
1/2 C red bell pepper, finely diced
1/2 C green bell pepper, finely diced
1 T capers, finely diced
1 1/2 C saltine crackers, crushed
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Crabmeat Christopher

Seafood
Yields: 24 servings
3 lb fresh jumbo lump crabmeat
6 hard-boiled eggs, grated
4 oz Christian Brothers cream sherry
2 oz fresh lemon juice
1/2 C real butter
2 oz hollandaise sauce
12 slices white bread, lightly toasted, crust removed
1 T Tabasco® sauce
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DEEP FRIED LOBSTER WITH JAPANESE CRUST
Chef Wendell cooked this meal for Mo’nique, the Star Comedian.

Seafood
Yields: 1 serving
1 lobster of your choice and size
1 C self-rising flour
2 C Japanese bread crumbs
to taste salt & pepper
1 t thyme
1 t oregano
3 whole eggs
1 C whole milk
1/2 gal canola oil, preheated 350º
to taste Tony Chachere’s seasoning
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GARLIC PICANHA

Beef
Yields: 4-6 portions
A Texas de Brazil specialty! Picanha is a cut of beef, the top part of the top sirloin sometimes called cullote or top sirloin fat cap. You can order this cut at your local butcher. Each piece weighs about 3 to 4 pounds. Ask your butcher to trim the bottom and leave the fat from the top of the cut.
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GRITS PUDDING WITH PEACHES AND HONEY

Desserts
Yields: 6 servings
4 egg yolks
1 C sugar
3-1/4 C milk
2 cinnamon sticks, 4” long
peelings 2 lemons, cooked in milk, julienned
1 fresh vanilla bean (or 1 t vanilla extract)
2 T unsalted butter
1 C stone ground grits (quick grits may be substituted)
3-4 peaches (plumbs or apricots may be substituted)
1/2 C freshly squeezed orange juice
8 fresh mint leaves, julienned
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HOUSE TARTaR SAUCE

Sauces
1 C mayonnaise
2 T dill pickle relish
1 T capers, diced
1/2 t dried tarragon
1 T creole mustard
1 lemon, juice
1 T Worcestershire sauce
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JIMMY ISHII TERIYAKI RECIPE

Sauces
1 C Mirin (sweet sake)
1 C Japanese soy sauce
1 C chicken stock
1 T sugar
2 t cornstarch mixed with 1 tablespoon cold water
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LINGUINE WITH SEARED SHRIMP

Pasta
Yields: 1 serving
5 shrimp
.15 oz garlic, chopped
1 t chili flakes
4 basil leaves
.17 oz ground black pepper
2 oz extra virgin olive oil
2 oz unsalted butter
3 oz chablis, cooking wine
1 oz baby spinach
8 oz linguini pasta
2 oz tomato, diced
.17 oz kosher salt
.09 oz parsley
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LINGUINI WITH SHRIMP AND ROASTED RED PEPPERS

Pasta
Yields: 4-5 servings
2 T olive oil
1 lb shrimp, medium-size, peeled and deveined
6-8 buds roasted garlic, chopped
1 red pepper, roasted, peeled & sliced
8 oz broccoli florets
1/2 C shrimp stock
2 C heavy cream
1 oz fresh basil, sliced
to taste kosher salt
to taste freshly ground black pepper
4-5 servings linguini, cooked al dente
2 oz butter, unsalted, softened
1 oz Parmesan cheese
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MAKER’S MARK PEPPERCORN MEDALLIONS

Beef
Yields: 5 servings
10 ea 4 oz Filet Mignon
1/4 t salt & pepper
1/2 C Maker’s Mark Bourbon Whisky
4 oz shallots, fresh, minced
1/8 C drawn butter
2 oz chicken stock
2 C beef stock
1 qt heavy cream
1/8 C lemon juice
1 1/4 T corn starch
1/8 C peppercorns, black, cracked
1/8 C peppercorns, green
1/4 C chopped parsley
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MUSSELS BIANCO

Appetizers
Yields: 1 serving
16 mussels
1 t garlic, chopped
1 T basil, julienne
1/4 C white wine
2 t kosher salt
1 t cracked black pepper
1 ea Tuscan bread slice, grilled
2 T olive oil
1 skinless roma tomato, diced
1 T Italian parsley, chopped
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Oysters 1912

Appetizers
Yields: 20 baked oysters on the half shell
20 pasteurized oysters
1 qt oyster liquor (liquid pasteurized oysters are packed in)
10 strips applewood smoked bacon, cooked, and diced
1/2 lb fresh spinach, sautéed, drained, and chopped
1 qt heavy cream
20 oyster shells
2 C anissete (preferably Melletti)
4 T minced shallots
2 T minced garlic
3 C white wine
4 T roux (see recipe below)
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PARMESAN BISCUITS

Bread
Yields: 25 biscuits
5 oz butter
10 oz all purpose flour
2-1/2 C grated Pamesan cheese
1 whole egg
pinch salt
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PARMESAN CRUSTED PORK LOIN

Pork
Yields: 4-6 portions
3 lbs pork loin
grated parmesan
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Pecan Crusted Grouper

Seafood
Yields: 4 servings
4-6 oz grouper filet
2 C pecan crust
12 oz seasonal vegetables
8 oz ginger soy sauce
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PENNE ALLA PUTTANESCA

Pasta
Yields: 4 servings
8 cloves garlic, thinly sliced
1 C olives, good quality, pitted and rough, chopped
1/4 C capers, drained
1 large tomato, diced
1 small can anchovies, drained
1 lb penne pasta
drizzle olive oil
to taste salt
to taste pepper
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Provencal Steamed Mussels

Appetizers
Yields: 2 as hearty appetizer
1 lb black mussels
2 C tomatoes, canned, peeled
3 C white wine
2 T basil compound butter (see recipe below)
10 haricot verts, blanched
1 small leek, cut into rounds (white part only)
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QUEEN MOTHER CAKE

Desserts
Yields: 1 cake, 8-12 servings
8 oz semi-sweet chocolate
8 oz butter
4 oz almond flour
6 whole eggs
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RICE PUDDING WITH HUCKLEBERRY SAUCE

Desserts
Yields: 6 servings
2 C jasmine rice
2 qts milk
1 vanilla bean
1/2 t cardamon
1 C sugar
6 whole eggs
2 C cream
1 sweet condensed milk, can
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RILLED PEACHES WITH STILTON BLUE CHEESE & SWEET

Appetizers
Yields: 4 Servings
4 C good quality of balsamic vinegar
8 T sugar
4 T freshly cracked black pepper
Stilton blue cheese, slivered into long pieces
for service and labeled
12 peaches, halved and pitted
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RIPLEY TOMATO TOWER WITH AVOCADO CREAMA, MANGO & PAPAYA DRIZZLED WITH ORANGE BASIL OIL

Appetizers
Yields: 4 Servings
2 large Ripley tomatos, ripe but firm – wash and slice into 1/4 inch slices restack tomato in its original shape and set aside
1 mango, peeled and slivered
1 papaya (Mexican), peeled, seeded, slivered and chopped
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ROQUEFORT CHEESE SALAD

Soups
Yields: 6 servings
5 oz Roquefort cheese, room temperature
5 oz cream cheese, room temperature
4 eggs
1 C bread crumbs
3 peeled potatoes
1 lb mixed salad
2 T shallots, diced
1 t red wine vinegar
1 T salad oil
to taste salt & pepper
2 qts peanut oi
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SHRIMP IN CHAMPAGNE MUSTARD SAUCE

Sauces
Yields: 12 appetizer servings
36 large shrimp
1 C olive oil
2 to 3 T chopped garlic
2 C plain breadcrumbs
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SPICY SUGAR CANE SHRIMP
Chef Wendell cooked this meal for Kevin Costner on the movie set of Tin Cup.

Seafood
Yields: 6 servings
30 large (16-20 per lb.) raw shrimp, peeled and deveined
sugar cane skewer
1 bottle 9 oz. or 12 oz. Thai sweet chili sauce
to taste Tony Chachere’s seasoning
4-inch lengths of canned sugar cane, cut into strips
about the thickness of wooden chopsticks
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TUNA CON POMODORI ´E OLIVE

Seafood
Yields: 4 servings
2 lbs Ahi Tuna, cut into 6oz. steaks
1 pt cherry tomatoes
1 small red onion, diced
1/2 lb good quality olives, pitted
1 bunch Italian flat leaf parsley, chopped coarsely
drizzle olive oil
to taste salt
to taste pepper
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