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 […]
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 […]
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 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 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. […]
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. […]