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California Avocado Cake with Coconut Sorbet and Graham Cracker Tuile

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Ingredients: For California Avocado Cake: 3 cups coconut flour 1/2 cup gluten-free flour 1/2 tsp. salt 1-1/2 tsp. baking powder 1-1/2 tsp. baking soda 3/4 cup unsalted butter, at room temperature 3 cups granulated sugar 4 large eggs 3/4 cup buttermilk 1/4 cup grape seed oil 1-1/2 cups Fresh California Avocado For Toasted Coconut Sorbet […]


Roasted Kelly Way Garden Beet Salad

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Ingredients: For the salad: 4 to 5 red Beets, washed Oil for Roasting ½ lb. Fresh Arugula, stemmed, washed, patted dry 6 ozs. Skinny Beans, trimmed & blanched ½ Lemon squeezed for juice Extra Virgin Olive Oil to taste Kosher Salt & Pepper 1 Parsnip, peeled into ribbons Soybean oil for frying For the “Crave […]


Sizzle on the Sound

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Plenty of great ideas and good fellowship filled the air, along with the famous Pike Market fish, as club chefs converged on Seattle for C&RB’s Tenth Annual Chef to Chef Conference.


Alaskan Halibut

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Alaskan Halibut with Purple Forbidden Rice, Crispy Endive, and Sweet and Sour Kumquat Jam Submitted by Ryan Daniels, Executive Chef, Fiddlesticks Country Club, Naples, Fla. Yield: 4 servings 4 7-oz. halibut filets For the Purple Forbidden Rice: 1 garlic clove (minced) 1/2 shallot (minced) ½ tbsp. ginger (minced) ½ jalapeno (minced) 1 stalk celery (minced) […]


Coffee-Crusted Venison Loin

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Coffee-Crusted Venison Loin with Crispy Polenta, Chicory and Chocolate Venison Jus Submitted by Ryan Daniels, Executive Chef, Fiddlesticks Country Club, Fort Myers, Fla. Yield: 4 servings Ingredients 4 6-oz. venison loin For the Coffee Crust: 3 tbsp. coffee grounds 1 tbsp. light brown sugar 1 ½ tsp. garlic powder ¼ tsp. cayenne pepper ½ tsp. […]


Mango Ginger mmmpanadas

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Ingredients: 4 ripe Fresh Mangos, peeled, seeded and diced (approximately 4 cups)* ½ cup brown sugar 3 tablespoons fresh lime juice 1 cup candied ginger, minced ¼ cup white sugar ¼ cup cinnamon 1 package filo dough (18 sheets), thawed 2 eggs, beaten for egg wash *12 count round (green/red) mangos yield 6.77 ounces each. […]