Looking for a new delicious recipe to try out? Choose from our various selections of recipes created by Flavors chefs from across the country!
Provided by the American Liver Foundation’s Mid-Atlantic Division
Created by Chef Lucmann Pierre of Le Pierre Caterers, Burlington Township, NJ
MAKES 12 SERVINGS
12 whole farm-raised quail (fresh)
2 cups julienned yellow onions
1/2 cup tomato paste
1/4 cup vegetable oil
2 Tbsp unsalted butter
1 Tbsp minced garlic
1 Tbsp chopped fresh thyme
1 cup white wine
1 tsp onion powder
1 tsp garlic powder
1 Tbsp Goya Adobo seasoning
6 cups chicken stock
1/2 tsp cracked black pepper
36 quail eggs (for garnish)
2 bunches of Enoki mushrooms (for garnish)
bunch of micro greens (for garnish)
Rinse the quail in cold water. Pat dry and tie the leg above the belly with butcher’s twine.
Rub the quail with some vegetable oil and season on all sides with black pepper, Goya seasoning, onion powder and garlic powder.
In a large nonstick skillet, heat the remaining vegetable oil on medium-high, add the quails to the pan and sear for about 2 minutes on each side. Add 1 Tbsp butter, then add the white wine to deglaze the pan.
Allow the alcohol to cook off for about 1 minute and then add the onions, minced garlic and fresh thyme and cook for another 3-5 minutes. Add the remaining spices and the chicken stock, then stir in the tomato paste and bring to a boil.
Reduce heat and simmer covered for about 30 minutes or until very tender. Remove the quail from the skillet and transfer to another pan.
Add a dab of butter on top of each quail. Ladle half of the prepared Peach-Cranberry Sauce over the quails, cover with aluminum foil and place them in the oven at 350º for 20 minutes.
2 cups coarsely chopped ripe peaches
2 cups dried cranberries
2 Tbsp cranberry preserves
1/2 cup diced onions
1 Tbsp butter
1/2 cup white wine
1 cup water
2 Tbsp sugar pinch of black pepper, to taste
pinch of salt, to taste
1 Tbsp cornstarch, dissolved in 1/3 cup water
Melt the butter in a nonstick saucepan over medium-high heat. Sauté the onions, then add cranberries and cook for about 5 minutes, or until the onions and cranberries are tender.
Add peaches and sugar and cook for 5 more minutes, stirring occasionally. Add white wine and allow the alcohol to cook off. Stir in cranberry preserves and water, bring to a boil and then reduce heat to low.
Cover the pan and simmer for 10 minutes. Remove the lid, add salt and pepper to taste and slowly add cornstarch mixture until the sauce thickens to a nice consistency.
Remove from heat and keep warm.
BLACK TRUFFLE RISOTTO
3 cups Arborio rice
10 cups chicken stock
1/2 cup white wine
1 cup fresh shiitake mushrooms, sliced
1 cup of dried porcini mushrooms, soaked in 1 cup
chicken stock, then sliced
1/2 cup yellow squash, diced small
1/2 cup zucchini squash, diced small
6 Tbsp olive oil, divided
1-1/2 onions, diced, divided
2 cloves garlic, minced, divided
3 Tbsp finely chopped fresh Italian parsley
2 Tbsp finely chopped fresh thyme
2 Tbsp black truffle oil
3 Tbsp black truffle butter
1 tsp salt
1 tsp fresh ground black pepper
3/4 cup grated fresh Parmesan cheese
Bring the chicken stock to a boil in a stockpot over medium high heat. Lower the heat and keep stock warm over low heat.
In a large skillet, heat 3 Tbsp olive oil over medium heat. Add half the onions and 1 clove garlic, sauté and stir until translucent, about 5 minutes. Add the fresh mushrooms, yellow squash, zucchini, porcini mushroom, herbs and butter. Sauté for another 5 minutes and season with salt and pepper. Remove from heat and set aside.
Coat a medium pan with remaining 3 Tbsp olive oil. Sauté the remaining onions and garlic. Add the Arborio rice, 2 Tbsp black truffle butter and stir until the rice is well coated. Pour in the white wine and cook until the wine is nearly all evaporated.
Using a large ladle, add 1 cup of the reserved chicken stock and cook, stirring frequently until the rice has absorbed the all the liquid. Gradually addthe remaining stock 1 cup at a time. Continue to cook and stir the rice, allowing it to absorb each batch of stock before adding more.
When the risotto is cooked, it should be slightly al dente and creamy, not mushy. Add the reserved vegetable mixture to the rice.
Stir in the Parmesan cheese and the remaining black truffle butter and cook briefly until melted.
Top with a drizzle of truffle oil before serving.
Place a small amount of Black Truffle Risotto in the center of the plate.
Carefully place a quail on top of the risotto bed. Line a small ramekin (2-1/2 inches wide, 1-1/2 inches deep) with plastic wrap; place aheaping spoonful of risotto into the ramekin.
Press the risotto down to compact it into the ramekin. Carefully flip the ramekin onto the plate towards the back of the quail. Give it a little wriggle and remove it, leaving a small mount of risotto on the plate. Top the risotto with a small bunch of micro greens. Place 1 Tbsp Peach-Cranberry Sauce on one side of the plate.
For garnish: Make a small opening at the top of each quail egg and remove the egg whites and yolks; rinse out the shells.
Insert a small amount of 2-inch tall enoki mushrooms into each egg shell. Place three separate, penny-sized dabs of risotto on the plate, on the side of the quail that does not have the sauce. Sit the enoki-filled quail eggshells on each of the dabs of risotto to complete the plate.
Provided by the American Liver Foundation’s Greater Los Angeles Division
Created by Chef Sharone Hakman, owner of Hak’s BBQ
Makes 4 Servings
8 oz. package broccolini
handful of raw hazelnuts
1 teaspoon chia seeds
¼ cup crumbled feta cheese
3 tablespoons apple cider vinegar
1½ tablespoons of honey
1 tablespoon extra virgin olive oil
2 tablespoons hot water
salt and pepper to taste
Hazelnuts to toast:
Preheat oven to 350 degrees. Place hazelnuts on baking sheet and bake for 10-15 minutes until golden brown. Out of the oven, slightly pound hazelnuts with back of a spoon until they form coarse pieces.
Making the glaze:
Combine in small bowl vinegar, honey, olive oil, water, salt and pepper.
Grilling the broccolini:
Pour ¾ of glaze on broccolini and reserve rest for finishing. Toss well with broccolini. Preheat grill to high and grill broccolini on each side about 90 second to 2 minutes.
Place broccolini back in bowl and toss in chia seeds. Plate broccolini and top with crumbled feta. Garnish with toasted hazelnuts and drizzle remainder of glaze. Enjoy!
Created by Chef Michael Cairn at the Omni Scottsdale Resort & Spa at Montelucia
Provided by the American Liver Foundation’s Desert Southwest Division
Spinach & Toasted Walnuts
2 heads of baby spinach
½ cup of dried blueberries
½ red onion, sliced thin
2 bell peppers (1 red, 1 yellow) finely sliced
1 cup toasted walnuts
½ cup fresh squeezed lemon juice
1/3 cup olive oil
2 Tbsp. apple cider vinegar
1 Tbsp. soy sauce
2 each garlic clove minced
1 tsp. salt
1 tsp. honey or cane sugar
Toss spinach in mixing bowl with blueberries and onions and half of the dressing one hour before serving, lightly wilting the spinach. Toss with bell peppers and walnuts right before serving and apply the remainder of the dressing.
Pan Seared Salmon with Arizona Citrus
4 each 6oz walk king salmon or Scottish salmon skin on fillet
2 Tbsp. Queen Creek blood orange olive oil
1 each orange
1 each grapefruit
6 sprigs cilantro
3 Tbsp. blended oil (canola & olive oil)
3 Tsp. salmon
Spice Salmon Spice
1/8 tsp. cayenne pepper
1/8 tsp. light chili powder
¼ tsp. sugar
1/8 tsp. smoked paprika
1/8 tsp. paprika
1/8 tsp. mexican oregano
¼ tsp. salt & black pepper
Combine all ingredients and blend together to make rub.
Pre-heat oven to 375 degrees. In a large oven-proof sauté pan heat blended oil over medium high. Season salmon fillets with salmon spice and place skin side down (make sure salmon is not ice cold or skin will stick to the pan) and sear for 4 minutes. Skin should be crispy and salmon golden brown. Turn over salmon and place in oven to finish cooking approximately 4-5 minutes until medium or your desired serving temperature. Place skin side up on plate, drizzle blood orange oil over skin and garnish with orange and grapefruit segments and cilantro.
Created by Brian Frakes- Executive Chef @ The Pfister Hotel, Milwaukee WI
Provided by the American Liver Foundation’s Upper Midwest Division
10 ea rice paper sheets
12 oz assorted lettuces
3 oz French green beans, julienned
1 ea carrot, julienned
1 oz mint, torn
2 ea red pepper, julienned
2 oz extra virgin olive oil
10 pc lolla rossa or red oak lettuce
Salt and pepper to taste
Properly wash and dry all vegetables and set aside. Toss the julienned vegetables gently in olive oil and season with salt and pepper. To begin assembling the rolls, place a piece of rice paper in warm water until it softens, approximately 20 seconds. Remove and place on a dry cutting board.
Carefully place a few pieces of the julienned vegetables in the middle as if you were preparing sushi. Place a small amount of the mixed lettuce on top and sprinkle with torn mint. Roll up gently from the bottom, pulling ingredients towards you to tighten. Fold in the sides and continue rolling to the top. Repeat with the remaining ingredients. Gently place the roll into a large leaf of lolla rossa (for autumn leaf look) and secure with a mini clothespin or binder clip. Line up rolls neatly on a platter and serve with your favorite salad dressing to dip into.
CLOUDBERRY DIPPING SAUCE
In a blender combine 3oz cloudberry jam, 1oz dijon mustard, juice of half of a lemon, 2 ice cubes and drizzle in 6oz olive oil.
Created by Chef Kevin Templeton from Barleymash San Diego
Provided by the American Liver Foundation’s Pacific Coast Division
Fresh shrimp (peeled and deveined)
Spanish red onions (peeled and sliced thin)
Avocado (sliced thin)
1 Cucumber (peeled and cut)
1 Bunch Cilantro
3 Serrano Chilis
1 tsp Cumin
1 tsp Coriander
1 tbsp Oregano
1 tbsp White pepper
2 oz Agave syrup
1 tsp Kosher salt
Smoked Paprika Oil
1 tsp Smoked Paprika
2 cups Olive oil blend
2 cinnamon sticks
Blanch shrimp in a mixture of water, salt and lemon juice. Blanch for 20 seconds. (shrimp should still be raw on the inside). Shock the shrimp in ice water. Once shrimp is chilled, drain and slice in half (long ways). Set aside.
Blend all ingredients together in a high performance blender. Make sure everything is liquefied. Run the mixture through a fine china cap strainer. Save the pulp and set aside.
Soak shrimp in the strained liquid for 30 minutes.
Smoked Paprika Oil
Bring all three ingredients to a simmer for 3 minutes. Turn off heat and let stand for 5 minutes. Strain through a coffee filter and refrigerate.
Toss everything together and serve.
Steak Chimichurri Crostini
1 1/2 pounds flank steak
1 tsp garlic powder
3/4 tsp ground cumin
1/2 tsp dried oregano
fresh ground pepper
1 1/4 tsp kosher salt
Loaf of Artisan or Italian Bread
3 tbsp parsley, finely chopped
3 tbsp chopped cilantro
2 tbsp red onion, finely chopped
1 clove garlic, minced
2 tbsp extra virgin olive oil
2 tbsp dry white wine
1/4 tsp kosher salt
1/8 tsp fresh black pepper
1/8 tsp crushed red pepper flakes
1 tbsp lime juice
Combine spices and rub on both sides of steak. Grill
each side on high heat for 4 minutes.Let sit 5 minutes.
Slice steak thinly and let cool.
Slice bread and lightly brush Olive Oil and sprinkle
garlic salt on both sides. Bake at 375 degrees until
golden brown and crispy.
Combine all Chimichurri Sauce ingredients in
food processor or use hand mixer until a thick
smooth luscious green sauce is achieved.
Place Steak slices on toast rounds and top
with Chimichurri Sauce and Parmesan Cheese.
6oz Fried Brussels
salt to taste
Dressing: Blood Orange
2C Champagne vinegar
2C Orange juice
5ea Blood oranges juiced
3.5C Olive oil
TT salt and pepper
Cooking Tip: When pan-searing a fillet of fish, always be sure to dry the skin of the fish with a paper towel after it’s been seasoned but before dropping it into the pan. Additionally, pan-sear the fish on one side 95% of the cooking time for best results.
Recipe: Guajillo Pepper Gastrique
Equal Parts of Apple Cider Vinegar and Sugar for “Gastrique”
- Caramelize the sugar in a saucepan
- Once the sugar is caramelized, slowly whisk-in the cider
- Reduce slightly, place in cooler to chill Half Part of Dried Guajillo Peppers for “Puree”
- Rehydrate dried guajillo peppers in room temperature water
- Once the peppers have rehydrated, remove the seeds
- Place seedless peppers into blender, blend into mix is smooth Combine All Parts
- Once “Gastrique” is chilled, whisk-in “Puree” for final result
This was my favorite dish to eat and cook whilst living in Italy. A true, rich Italian dish!
5 Large Eggs
2 Pinch Salt
2 Tbs. Extra Virgin Olive Oil
In the bowl of an electric stand mixer, with the paddle attachment, mix the flour, salt, and oil until combined. On low speed, add eggs individually until incorporated. The pasta dough will form into a ball, if it looks too sticky, add just a touch of flour. Place dough into clean bowl and cover with towel. Let rest 30 minutes.
When ready, turn out dough onto a lightly floured work surface. Separate dough into 4 working dough balls. Roll one ball out to a very thin 1/8 inch thick. This will take some arm muscles, but don’t worry, the pasta is worth it! Once rolled out, lightly flour the top of the dough, then fold each long side into the middle so they meet, without overlapping. You’re ready to cut, decide how thin or thick you would like your noodles to be, I like a ¼ inch cut, also known as tagliatelle for this dish. Once cut, noodles can be placed in small piles on a floured cookie sheet. Cover with towel.
1# Guanciale (salt-cured pork cheek) or Pancetta, cubed to ½ inch thick pieces
½ cup white onion, small dice
8 whole eggs
¼ cup milk
1.5 Tbs Ground Black Pepper
1 cup shredded parmesan cheese
¼ cup parsley, minced
1 box whole wheat thin spaghetti noodles
In large sauté pan, over medium to high heat, place guanciale or pancetta. Sauté until the meat begins to brown, stirring frequently. Once the meat begins to brown, add onions and stir to combine. Turn off the heat once the meat bits are a crispy even, light brown. The onions should begin to turn translucent. Add pepper at this time. Begin your pasta water and bring to a boil, making sure to salt the water.
Meanwhile, in a separate bowl, add eggs and milk and gently whisk to combine, set aside. Once the pasta water is boiling, add noodles to pot, fresh noodles will take anywhere from 3 – 5 minutes to become al dente. If using boxed noodles, cook according to preferred doneness. Drain cooked noodles and then place noodles directly into sauté pan with the meat and onions.
Give it a good stir with tongs or a wooden spoon. Add the egg mixture directly to the pan, in the center of the noodles, stirring constantly to incorporate into the noodles. Turn the burner on low and stir constantly until the sauce begins to thicken. This is a very delicate sauce and can quickly turn into scrambled egg sauce if not paid close attention. By stirring constantly and incorporating into the noodles and watching the heat of your pan, your sauce should thicken within 2-5 minutes.
Portion into pasta bowls and top with parmesan and parsley. Buon Appetito!
2 teaspoons of quality White Wine Dijon Mustard
1/3 cup local Organic Honey
1/2 teaspoon Fresh Cracked Black Pepper
3/4 teaspoon Kosher Salt
2 Large fresh squeezed lemons yielding 1/3 cup fresh lemon juice.
1 cup Olive Oil
Combine all ingredients in a small bowl, except Olive Oil. Whisk to combine. Continue to whisk and add the Olive Oil in a slow steady stream to the mixture. Taste to test, Adjust salt and pepper to your liking.
This Vinaigrette can be used as a Saute liquid, Marinade, and salad dressing.
Raw Shrimp – 1LB
Raw Scallops – ½ LB
Shallot – 1 each
Garlic – 2 cloves
Chives – 2 Oz
Phyllo Dough – 1 box
Butter – 1LB
Preparation: Mince the shallot and garlic and lightly sweat in the butter. Ruff chop the shrimp, scallops, and chives and place in a mixing bowl. Add the garlic and shallot, being sure to reserve the excess butter. Mix together and your filling is complete. Open your phyllo and place a single sheet on a cutting board, lightly brush with the melted butter. Add another sheet and repeat the process until you have 5 layers. Cut the phyllo into 3×3 sections and fill with 1oz of the mix. Fold in each corner clockwise. Place on greased baking tray with the folds facing down. Bake at 350 for 7-10 Minutes or until golden brown.
Artichoke Aioli (Makes 1 Pint)
Blended Oil – 1 cup
Egg Yolks – 3each
Lemon Juice – 1 Tablespoon
Artichokes – 1- (Cooked and finely chopped)
Preparation: Place Egg Yolks in mixing bowl. Begin whisk and slowly add oil until fully mixed. Whisk in lemon juice. Fold in Artichokes.
2c heavy whipping cream
3T powdered sugar
Whip cream, vanilla and sugar together until it forms stiff peaks.
2C granulated sugar
4C AP flour
2t baking soda
½ t baking powder
¾ C cocoa powder
1c hot water
Preheat oven to 375- bake for 5 min
Cream together sugar, butter and 2 eggs
Sift flour, cocoa powder, baking powder, baking soda and salt
Add dry ingredients into creamed ingredients while adding the water
Pipe Chantilly cream onto the base of one of the cakes. Arrange sliced strawberries on top and place second cake on top to make a sandwich. Serve as desired
Tip on how to prepare a perfectly seared piece of fish
- 1 oz of oil in a hot sautee pan
- Sear your piece of fish presentation side down
- Place in an oven at 450 degrees for 7-8 minutes depending on the thickness of the filet
- After taking fish out of the oven, use a spatula to flip the fish over.
- The presentation side of your fish will now be crispy and golden, while the bottom will be flaky and white.
- The perfect flavor combination