Falafel

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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

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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 […]


“The Flavors of Pot Roast”

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“The Flavors of Pot Roast”: Mushroom-wrapped tenderloin, braised short rib, potato croquette, carrot two ways, pearl onion, tomato jam and celery leaf Submitted by JohnMichael Lynch, Executive Chef, Druid Hills Golf Club, Atlanta, Ga. Yield: 4 servings For the Braised Short Rib: 2 lbs. boneless short rib 4 ozs. mirepoix 1 oz. tomato paste 1 cup […]