Falafel Submitted by Victor Alvarez, Executive Chef, L’Hirondelle Club of Ruxton (Md.) Yield: 16 2-oz. falafels Amt Ingredient 3 cups chickpeas .05 cup plus 1 tbsp. bulgar wheat 3 medium yellow onions, rough chopped 15 cloves garlic, peeled 3 tbsp. cumin seeds, whole 3 tbsp. coriander seeds, whole 1 tbsp. black peppercorn, whole 1 tbsp. […]
New Bedford Scallops with Bacon Jam, Golden Pineapple, Pickled Mustard Seeds and Mache Submitted by Matthew Southard, Executive Chef, Barrington Hills Country Club, Barrington, Ill. Yield: 4 servings For the Scallops: 8 cleaned U10 scallops 2 ozs. grapeseed oil 2 ozs. butter ½ oz. coriander to taste sea salt and black pepper Procedure: • Remove […]
Submitted by Frank Priore, Executive Chef, Westmoreland Club, Wilkes-Barre, Pa.
Ingredients: 1 cup dry bulgar 4 lemons 8 cups finely chopped kale 3 cups chopped Persian cucumber 1 1/2 cups finely chopped mint 1 cup chopped scallions 1 cup olive oil 2 1/2 tsp. salt Pepper to taste 2 Fresh California Avocados, peeled, seeded* Cherry tomato halves (optional) Feta cheese (optional) Procedure: Soak the dry […]
Ingredients: 1 quart Yellow onions, finely chopped 1 1/2 quarts whole wheat flour 4 tsp. baking powder 1 Tbsp. salt 3/4 cup chilled butter, sliced thinly Approx. 2 cups nonfat milk 1/4 cup sesame or sunflower seeds 2 Tbsp. poppy or caraway seeds Procedure: Set aside 2 cups finely chopped onions for topping. Combine flour, baking […]
Ingredients: 8 tbsp. unsalted butter 2 cloves garlic, minced 2 tbsp. lemon juice 1 tbsp. parsley, chopped To taste salt and pepper 1 tbsp. unsalted butter 2 Tbsp. extra virgin olive oil 1 1/2 lbs. Vidalia onions, sliced 1/8 inch thick To taste salt and pepper 4 tbsp. beef stock 2 lbs. wagyu beef, ground […]