Herb Goat Cheese-Stuffed Chicken with Hunter’s Sauce

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Herb Goat Cheese-Stuffed Chicken with Hunter’s Sauce   yields 4 servings Ingredients: 6 oz.    cream cheese 6 oz.     goat cheese 1½ tsp.     chopped tarragon 1         diced Roma tomato, seeded 1         scallion, chopped 4         chicken breasts 2 tsp.     blended olive oil 1         shallot, chopped finely 1         […]

Chai-Spiced Cookies

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Chai-Spiced Cookies Ingredients: 2 cups     butter 1 cup     powdered sugar 1¾ cups     AP flour ¾ tsp.     ground allspice ¾ tsp.     ground cardamom ½ tsp.     ground cinnamon ½ tsp.     salt 2 tsp.    vanilla 1 tsp.     almond extract 2 cups     almonds, finely chopped Cooking Directions: Cream butter and […]


Texas Gold Cookies

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Texas Gold Cookies Ingredients: 567 Gr.    dark chocolate 64% 227 gr.    butter 340 gr.    whole eggs 454 gr.    sugar 20 gr.    coffee extract 8 gr.    vanilla extract 140  gr.    ap flour 4 gr.    baking powder 2 gr.    salt 170 gr.    walnut pieces 170 gr.    pecan pieces 340 gr.    chocolate chips Cooking Directions: Melt the chocolate […]


Pub-Style Poutine Fries with Spicy Ketchup

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Pub-Style Poutine Fries with Spicy Ketchup   yields 1 serving Ingredients: 4 oz.    Guinness-infused brown gravy 6 oz.    thin regular cut fries 3 oz.    Fresh or frozen unbreaded cheese curds Pinch     fresh chopped parsley 1 cup     Ketchup 1 tsp.     Prepared horseradish 2 Tbsp.     Tabasco Cooking Directions: Add 1 1⁄2 oz. Guinness beer […]


Vanilla Bean Ice Cream with Chipotle Caramelized Pineapple

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Vanilla Bean Ice Cream with Chipotle Caramelized Pineapple       yields 10, 5-oz. servings Ingredients: 2.5 oz.     granulated sugar 2.5 oz.     water 1.75 oz.    Minor’s® Chipotle Flavor Concentrate 20 oz.    pineapples, skinned, sliced 20 oz.    vanilla ice cream Cooking Directions: Whisk sugar, water and chipotle flavor concentrate together in a large stainless steel rondeau. […]


Tatemado de Costilla de Res (“Tatemado” short ribs)

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Tatemado de Costilla de Res (“Tatemado” short ribs) yields 4 servings Ingredients: 4 each    Short ribs, 3” cut 8 each    Ancho chile, “tatemado” 1 lb.    Onion, quartered 5 each    Garlic, cloves 3 oz.    Piloncillo 1 qt.    Beer or pulque 1⁄2 cup    Tequila 1⁄2 cup    Agave nectar 1 oz.    Lard, fresh 3 each    Maguey or agave […]



Save the Date!

Tenth Annual Chef to Chef Conference

March 4-6, 2018
Seattle

Visit the Conference website to view 2017 conference materials and more.

Learn More