Thursday, May 16 2013 1:50 PM EDT2013-05-16 17:50:19 GMT
Chef Mark Abernathy Loca Luna and Red Door Cake Frosting 2 8 oz packages of cream cheese softened 1 cup butter (2 sticks) softened 2 Tablespoon vanilla extract 2/3 cup milk 1 2 lb. packageMore >>
Chef Mark Abernathy Loca Luna and Red Door Cake Frosting 2 8 oz packages of cream cheese softened 1 cup butter (2 sticks) softened 2 Tablespoon vanilla extract 2/3 cup milk 1 2 lb. packageMore >>
Tuesday, May 14 2013 12:08 PM EDT2013-05-14 16:08:05 GMT
Vanessa BarrancoWhole Foods4 lbs potatoes, cubed or use new potatoes – boil in salted water until tender but not mushy. Drain and Chill. ½ c chopped red onions ½ c celery ½ c green bell pepper ½ c redMore >>
Vanessa BarrancoWhole Foods4 lbs potatoes, cubed or use new potatoes – boil in salted water until tender but not mushy. Drain and Chill. ½ c chopped red onions ½ c celery ½ c green bell pepper ½ c redMore >>
Monday, May 13 2013 4:17 PM EDT2013-05-13 20:17:00 GMT
Toasted Sesame Tuna With Hawaiian Hearts of Palm and Mango relish and watermelon mostarda Ingredients Yellow Fin or Ahi Tuna Togarashi seasoning Toasted sesame seeds Salt and Pepper Relish HeartsMore >>
Toasted Sesame Tuna With Hawaiian Hearts of Palm and Mango relish and watermelon mostarda Ingredients Yellow Fin or Ahi Tuna Togarashi seasoning Toasted sesame seeds Salt and Pepper Relish HeartsMore >>
Saturday, May 11 2013 12:32 PM EDT2013-05-11 16:32:21 GMT
Pie Apple (not Apple Pie) by: Marc Haynes Ingredients 1 pie crust 6 granny smith apples 1/4 c cup sugar 1 Tbsp brown sugar 1/4 tsp cinnamon (more or less make adjustment as desired) Directions 1.More >>
Pie Apple (not Apple Pie) by: Marc Haynes Ingredients 1 pie crust 6 granny smith apples 1/4 c cup sugar 1 Tbsp brown sugar 1/4 tsp cinnamon (more or less make adjustment as desired) Directions 1.More >>
Friday, May 10 2013 12:21 PM EDT2013-05-10 16:21:03 GMT
Chef Travis Meyer Crab Salad:8 oz lump crab meat1/4 c fine dice celery/green onion/Parmesan cheese & mayo1 tsp dill/poppy seeds and s&p Shrimp:Butterfly shrimp and saute in 4 oz clarified butter, 2More >>
Chef Travis Meyer Crab Salad:8 oz lump crab meat1/4 c fine dice celery/green onion/Parmesan cheese & mayo1 tsp dill/poppy seeds and s&p Shrimp:Butterfly shrimp and saute in 4 oz clarified butter, 2More >>
Thursday, May 9 2013 5:09 PM EDT2013-05-09 21:09:20 GMT
Tandra Watkins Pastry Chef Ashley's @ The Capital Hotel Batter 2 tablespoons unsalted butter, melted 3 eggs, room temperature ½ cup milk ½ cup all-purpose flour 1 teaspoon vanilla extract 1 teaspoonMore >>
Tandra Watkins Pastry Chef Ashley's @ The Capital Hotel Batter 2 tablespoons unsalted butter, melted 3 eggs, room temperature ½ cup milk ½ cup all-purpose flour 1 teaspoon vanilla extract 1 teaspoonMore >>
Wednesday, May 8 2013 11:28 AM EDT2013-05-08 15:28:16 GMT
by Gary Duke at Alley Oops 2 tablespoon olive oil 1 small onion, diced 1/2 bell pepper, diced 1 cup white wine 24 ounce jar of red pasta sauce 1 jar clam juice, 8 ounces, optional (you can use water) 1More >>
by Gary Duke at Alley Oops 2 tablespoon olive oil 1 small onion, diced 1/2 bell pepper, diced 1 cup white wine 24 ounce jar of red pasta sauce 1 jar clam juice, 8 ounces, optional (you can use water) 1More >>
Recipe from Chris Montalvo of Des Moines, Iowa
Marinade:
1 Cup olive oil
1 Tbsp Blk Pepper
1 Tbsp Garlic Powder
1 Lg onion, thinly sliced
Rub:
1 Tbsp Paprika
1 1/2 Tspn Cayenne Pepper
1/2 Tspn Salt
1/2 Tspn White Pepper
1/2 Tspn Black Pepper
Meat:
6.5 Oz American-cut Pork Chops
Directions:
Night Before: In zip lock bag. Add oil, garlic powder & 1 tblspns of blk pepper. Mix well, Slice onions thinly. Add to zip lock bag. Mix. Add chops to marinade, turning to coat. Spoon half of sliced onion evenly over chops. Refrigerate overnight.
Next Day: Prepare grill w/charcoal on 1/2 of grill. Light coal until white hot.
Remove chops from marinade. Mix paprika, cayenne pepper, salt, white & blk pepper in small bowl. Put 1 tspn of spice mix each side of chops, use less for less spice & rub in. place chops on grill over coals, cook until a thermometer says 160 degrees. If chops cook too fast, move them to other side of grill and cover until cooked.
Serve w/ corn & mango salsa.
Corn Mango Salsa
6 Ears Fresh Sweet Corn. or enough to make 3 Cups of Kernels
3 Tsp Vegetable Oil
3 Cps Diced Peeled Mango
1 Cp Diced Red Pepper
Fresh Lemon Juice
Diced Sweet Onion
4 Tbsp Minced Fresh Mint
4 Tblsp Minced Fresh Cilantro
Salt
Preheat grill. Husk corn and brush with oil, cover all sides well. Place on grill. Grill ears to brown slightly. Remove from grill. Cool. Cut kernels, make 3 cups. Mix corn & remaining ingredients in a bowl.
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