Whole Roasted Suckling Pig with Pico de Gallo

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Submitted by Anthony Cotroneo, Executive Chef, Bel-Air Country Club, Los Angeles, Calif. Yield: 12 to 15 servings Ingredients 1 18- to 20-lb. whole suckling pig 1 7- to 9-lb. whole boneless pork loins 2 lbs. Mexican chorizo (found at local grocery store or Spanish market) 3 sprigs thyme 3 sprigs rosemary 10 cloves smashed garlic […]

Grilled Swordfish with Vegetable Caponata

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Submitted by Greg Myers, Executive Chef, Lancaster (Pa.) Country Club Yield: 4 portions Ingredients 4 pieces 6-oz., center-cut swordfish loin 1 medium-size eggplant, peeled and cut into ½-in. dice 1 green squash, cut into ½-in. dice 1 yellow squash, cut into ½-in. dice 1 red bell pepper, cut into ½-in. dice ½ large red onion, […]


Lime-Marinated Grilled Rack of Lamb with Barbecued Pork Bean Ragout

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Submitted by Jeffrey Hiler, Executive Chef, Blythefield Country Club, Belmont, Mich. Yield: 8 orders Ingredient 4 racks of lamb For the Lamb Marinade: (Chef’s Note: This recipe also works well for leg of lamb and lamb chops.) 1 lime, zest and juice 1 tbsp. fresh ginger, grated ¼ cup pineapple, diced or chopped 1 small […]


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. […]