Potato-Crusted Sea Bass with Grilled Leek-Fennel Compote

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Potato-Crusted Sea Bass with Grilled Leek-Fennel Compote yields 6 servings Ingredients: 6 ea.    Black Sea Bass, 4 oz. each to taste    Salt and Pepper to taste    Flour 2 ea.    Eggs, slightly beaten 3 ea.    Potatoes 2 tbsp.    Olive Oil For Grilled Fennel-Leek Compote: 6 ea.    Leeks, cleaned and slit in half 2 ea.    Fennel Bulbs, […]

Sesame Chile Orange Chicken Combo

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Sesame Chile Orange Chicken Combo yields 12 servings Ingredients: 60 oz.     Homestyle Breaded Boneless Chicken Wings 12 oz.     Orange juice 24 tbsp.     Sweet and sour sauce 12 tbsp.     Orange marmalade 12 tbsp.     Teriyaki glaze 12 tsp.     Garlic chili paste 6 tsp.     Sesame oil Cooking Directions: 1. Reserve frozen […]


Hamachi Crudo with Pomegranate Vinaigrette

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Hamachi Crudo with Pomegranate Vinaigrette and a Salad of Persian Cucumber, Radishes and Grapes yields 6 servings Ingredients: 1 lb.         hamachi, sliced thin as needed    salt, lime juice and olive oil For Vinaigrette: 1 Tbsp.    honey 2 tbsp.    balsamic vinegar 1 cup     blended olive oil 8 oz.     pomegranate seeds To Taste […]


Spanish Octopus

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Spanish Octopus yields 8 servings Ingredients: 8 oz.     Prosciutto scraps 4 ea.     carrot, peeled and rough chop 3 ea.     Yellow onion, rough chop 4 ea.     celery ribs, washed and rough chop 3 ea.     lemons 1 bu.     parsley stems 4 ea.     bay leaves 20 ea.     black peppercorns 1⁄2 […]