Submitted by Tim Husband, Executive Chef, The Club at 3 Creek, Jackson, Wyo. • Stuff three squash blossoms with high-quality ricotta (we make our own, using local raw milk, 48% heavy cream and Meyer lemon zest). • Dip in your favorite tempura batter. • Fry until crispy (one to two minutes). • Season with salt […]
Submitted by Tim Husband, Executive Chef, THE Club AT 3 CREEK, Jackson, Wyo.
Whether it’s to celebrate a season, a culture, an ingredient, a spirited pairing, or simply a family night out, theme dinners give culinary staffs a chance to exercise their creativity and members to delight in something different.
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.