Looking for a new delicious recipe to try out? Choose from our various selections of recipes created by Flavors chefs from across the country!
Honey Cider Glazed Broccolini with Toasted Hazelnuts, Chia & Feta
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!
Poached Quail with Peach-Cranberry Chutney and Black Truffle Risotto
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.
Spinach & Toasted Walnut Salad with Pan Seared Salmon with Arizona Citrus
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.
Forkless Salad Rolls, Cloudberry Diping Sauce
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.
Shrimp Agua Chili
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.
Estofado Verde de Puerco
Created by Comal Heritage Food Incubator, Chef Tim Bender
- 2lb diced pork
- 2 bay leaf
- 5 poblano chilies
- 3 tomatoes
- 3 cloves garlic
- 1 onion peeled, roughly chopped
- Salt and pepper to taste
- Optional: 2 serrano chiles (if you like spicy)
- Roast the poblanos, tomatoes, and onion in the oven on a high temperature (400F) or in a cast iron skillet on the stove until everything is charred (for optimal flavor).
- Peel the chilies and tomatoes of their outer skins
- Place the onion, tomato, chilies, garlic in a blender and blend until smooth, set aside.
- In a flat-bottomed pot or rondeau, simmer the diced pork, salt, pepper, and bay leaf in a little sunflower oil, until all moisture has evaporated and the meat starts to fry and caramelize.
- Pour blended onion, tomato, and chili mixture in with the pork and stir to incorporate.
- Let simmer until pork is tender and readjust seasoning.
- Serve with tortillas, rice, and beans!
Rack of Olive Crusted Lamb
Created by Chart House, Chef Willis Pellici
- ½ cup of Black Olive
- ½ cup of Green Olive
- 1 teaspoon Salt
- ½ teaspoon Pepper
- ½ teaspoon Lemon Zest
- Chop olives 1/8”
- Combine all ingredients in mixing bowl
- Place on Baking Pan
- Bake @ 350 for 4 minutes or until dry
- Coat Lamb Rack with Oil
- Coat Lamb with Olive Crust
- Bake @ 325 until desired temperature
- Serve with Pommery Mustard & Roasted Fingerling Potatoes
Italian Pasta Recipe
Created by Cirque Kitchen + Spirits, Chef Brandon Becker
- 1 ½ Cups Flour
- 1 whole Egg
- 6 Egg Yolks
- 2tbs Olive Oil
- 1 Cup Flour for Rolling
- Put a pot of water on the stove, and heavily salt it. Keep it on low heat, not a boil, you want it to simmer
- Place the 1 ½ cup of flour in a mixing bowl, and create a well in the center. Place the oil, egg yolks, and whole egg in the center of the well.
- Mix the center of the well with a fork or using your fingers; slowly incorporate the flour in the center of the well.
- Once everything is mixed together begin kneading the dough, adding a little flour as needed to get it nice and smooth. (Think as smooth as a babies bottom)
- Once the dough ball is formed, let rest for 30min. Then begin rolling the dough out as thin as you like; using a wine bottle or a rolling pin. Then cut desired shape and size.
- Place in water and then Take out as soon as it floats and the pasta is cooked.
Created by Via Alba, Chef Andrew Kirsch
- 1 loaf rustic bread (sourdough, ciabatta, baguette, etc.)
- ½ c. shaved parmesan cheese
- 1 bunch flat leaf parsley, washed and stems removed
- ¼ c. fresh basil leaves
- ¼ c. chives
- 1/3 c. Balsamic vinegar
- 1/3 c. extra virgin olive oil
- 8 oz. salad greens, I love arugula and spinach, but romaine or even kale work well.
- Salt and pepper
- 4 oz each:
- cauliflower florets
- shallots, peeled and quartered
- diced butternut squash
- sliced red bell pepper
Preheat oven to 375. Either tear or dice the bread into small pieces, about half an inch and season with a drizzle of olive oil and salt and pepper. Toast the bread in the oven just until it gets toasty, you want it to remain a bit chewy at the center. Reserve the toasted bread in a large salad bowl. Again, toss the cut vegetables in a bit of olive oil, salt and pepper. Roast the vegetables until they are tender and easily pierced with a sharp knife. Allow to cool, in the meantime, wash your herbs and julienne finely. Be sure to reserve a pinch or two for garnish! In a small bowl whisk together the balsamic vinegar and extra virgin olive oil to make a simple dressing. Once your vegetables are cool to the touch add them along with your greens, parmesan cheese, and herbs to the bowl with our toasted bread. Drizzle with half of the dressing and toss generously. Be sure to taste again to see if your seasoning and dressing are enough. To serve, arrange on a platter in a thin layer, dress with a bit more of the dressing and garnish with the reserved fresh herbs.
VANILLA CRÈME BRULEÉ
Created by MorningStar at Ridgegate, Chef Gregory Sever
- 1 CUP HEAVY CREAM
- 1 VANILLA BEAN
- 4 EGG YOLK
- 1/3 CUP SUGAR
- PREHEAT OVEN TO 325 DEGREES (CONVENTIONAL) 300 DEGREES (CONVECTIONAL)
- COMBINE EGG YOLK AND SUGAR IN A STAINLESS STEEL BOWL
- COMBINE CREAM AND VANILLA BEAN SEEDS IN A SAUCE POT, BRING TO SIMMER
- (PLACE ENTIRE VANILLA BEAN POD IN CREAM AS WELL)
- WHEN CREAM AND BEAN MIXTURE COMES TO A ROLLING SIMMER, STRAIN THOROUGHLY, TEMPER A SMALL AMOUNT INTO THE SUGAR/YOLK MIXTURE, THEN THOROUGHLY COMBINE REMAINING CREAM (WHISKING RAPIDLY)
- POUR MIXTURE INTO DESIRED VESSELS (4 OZ) PLACE IN A 160-180 DEGREE WATER BATH
- BAKE FOR 25-30 MINUTES
(CUSTARD HAS SET WHEN IT VERY SLIGHTLY RIPPLES IN THE CENTER)
TBD Foods Heirloom Cornbread
Created by TBD Foods, Chef Terence Rogers
- 113g butter (1 stick)
- 60 g local honey
- 2 eggs
- 265g Cold Buttermilk
- 2g Baking Soda
- 155g Cornmeal (Ideally Aspen Moon Roots)
- 122g Spelt Flour (or whole wheat)
- 5g Salt
- Sea Salt
- Dehydrated Honey from Neoteric Farms (Lakewood, CO)
- Preheat Oven to 375 F
- Melt butter in a 8 inch cast iron skillet until butter starts to brown, remove from heat
- Whisk in honey until smooth
- Working quickly as to not scramble eggs whisk in eggs and buttermilk
- Fold in Cornmeal, Flour and Salt with a rubber spatula until smooth
- Optional – top finished bread with dehydrated honey and small amount of sea salt
- Bake for 30-40 minutes until edges are golden brown and bread is cooked through
- Let cool in pan for 30 minutes and enjoy!
Colorado Striped Bass Parmesan
Created by The Downtown Aquarium Denver, Chef Stephen Vice
- ½ cup flour
- 1 egg, beaten with 1 Tablespoon milk
- 6 to 8 ounces fresh shredded Parmesan
- 1 cup panko bread crumbs
- 2 Striped Bass filets
- 3 Tablespoons oil
- 2 tablespoons butter
- 2 tablespoons lemon juice
- 6 lemon segments
- 2 teaspoons capers
- 1 teaspoon chopped chives
- 1 tablespoon chopped parsley
- Place flour, egg, and parmesan mixed with the bread crumbs in three separate dishes.
- Dip filets in flour first, shaking off excess, then into egg and finally in the cheese, taking care to coat the fish evenly and completely.
- Heat oil in a large sauté pan over medium high heat. Place fish in pan and allow to brown about two to three minutes.
- Turn fish, taking care not to disturb the crispy browned cheese. After turning, the fish will take only three minutes. Remove to serving plates.
- Wipe oil from the pan and return to the stove, heat pan.
- Add remaining ingredients and cook over medium heat until the butter is slightly browned.
Beef Cheek Mole
Created by Elemental Table, Chef Chris Johnson
- 5 pounds beef cheeks (silver skin removed)
- 1 small yellow onion
- 2 cloves garlic, smashed
- 1 large tomato
- 1 guillero chili
- 1 pasilla chili
- 1 ancho chii
- 2 tbl olive oil
- 2 tbl almonds
- 1 cinnamon stick
- 2 tbl raisins
- ½ tsp ground clove
- 1 tsp cumin
- 1 tbl sesame seeds
- Make the mole: combine onion, garlic, tomato and chilies and oil on a sheet tray and place into 475 degree oven for about 15 minutes, or until charred. Place into small saucepot with remaining ingredients except for the beef cheeks. Season with salt and cook on low heat for about 20 minutes.
- While this is happening, season the beef cheeks with salt and pepper and sear in a medium sauté pan until browned on each side.
- Remove cinnamon stick from the pot, and puree all of the mole ingredients in a blender until super smooth. Return to the pot and adjust salt if needed. Add beef cheeks and cover the pot with a lid and place into 275 degree oven for at least 2 hours. Check the doneness of the beef cheeks with a fork (should be falling apart).
- Alternatively, this recipe can be done sous vide by adding beef cheeks to a vacuum bag with about one cup of mole sauce.
Cilantro Avocado Vinaigrette
Created by Country Club of Castle Pines, Chef Joe Martin
- 1 diced Avocado
- 1 cup chopped Cilantro
- ¼ diced Shallot
- ¼ cup chopped mint
- 2 tbsp. Water
- 1/2 cup Lime Juice
- 1 tsp. Garlic
- ¼ cup Agave Nectar
- ½ ea. Jalapeno diced
- 1 cup Blended Oil
- Salt and Pepper to taste
In a small blender combine the Avocado, Cilantro, Diced Red Onion, Chopped Mint, Lime Juice, Garlic, and Agave Nectar. Blend all the ingredients until they are well incorporated. Add the diced jalapeno and continue blending the mixture until all the ingredients are well incorporated. Slowly add the oil. Once all the components are combined taste and season with salt and pepper. This vinaigrette goes great with tacos or on a watermelon salad.
Vegetable Stuffed Mushrooms
Created by Eclat Culinary, Chef Samantha New
- 20 Large Button or Cremini Mushrooms
- 1 Package Boursin Cheese
- 1 Large Onion
- 1 Medium Carrot
- 2 Stalks Celery
- 2 Cloves Garlic
- 1 Tablespoon Butter
- 1 Tablespoon Fresh Chopped Herbs (Parsley, Chives, Thyme, Chervil, etc.)
- Panko Breadcrumbs
- Salt and Pepper To Taste
- Remove stems from mushrooms and, using a melon baller, remove ribs and some of the inside of the cap to create a nice clean cup. Reserve all mushroom scraps.
- Preheat oven to 325. Line a baking sheet with waxed or parchment paper and spray very lightly with nonstick spray.
- Wash carrot, celery, and onion. Peel or trim, and cut into very small dice, keeping all items separate. Mince garlic. Chop mushroom scraps so everything is roughly the same size.
- Melt butter in sauté pan over medium heat. Add onions and sauté until translucent. Add diced celery and carrot and sauté until cooked through (should be tender, not falling apart). Turn off heat and add minced garlic, sauté until fragrant.
- Remove pan from heat and mix in herbs and Boursin cheese. Taste and season with salt and pepper if necessary.
- Let mixture cool slightly, then stuff into mushroom caps.
- Sprinkle panko breadcrumbs on top of stuffed mushrooms, then bake at 325 until mushrooms are cooked through, filling is bubbly, and breadcrumbs are golden brown.
-When sautéing the vegetables, be sure too cook them long enough that the liquid in the bottom of the pan evaporates. Not only does this concentrate the flavor, but the liquid could dilute the cheese and make the filling runny.
-Be creative! If you’d like to change up the vegetables, this recipe will work with just about anything. Save your useable scraps from other recipes and throw them into the mix. Make it without the garlic if you’re not a fan. Try out different herb mixtures or add some parmesan cheese. Make it your own, this is just a base recipe!
-Ovens vary, so if the mushrooms turn out too dark or not cooked through, adjust time and temp as necessary.
Created by Del Frisco’s Double Eagle Steakhouse, Chef Felipe Martinez
- 4 cups corn
- 2 cups heavy cream or milk
- 1 tbs salt
- 1/2 tbs black pepper
- 4 tbs parmesan cheese
- In a skillet over medium heat, combine the corn, cream, salt and pepper.
- Stir until the corn is cooked through and the consistency becomes thick.
- Remove from heat, stir in parmesan cheese. Let cool and serve.
Created by Knife & Board, Chef Shaemus O’Brien
- 2 lb salmon, cooked
- 2 cups panko breadcrumbs
- 1/4 cup chopped parsley
- 1 cup chopped green onions
- 1 cup mayonnaise
- 2 tbsp lemon juice
- 2 tbsp dijon mustard
- 2 tsp Old Bay
- 2 tsp Worcestershire sauce
- 1 tsp crushed red pepper
- 3 oz liquid egg
- Gather all ingredients.
- Season and cook the salmon until internal temp of 145 F.
- Remove from oven and chill.
- In a mixing bowl, add mayo, lemon juice, Worcestershire and liquid eggs. Mix together.
- Add remaining ingredients and mix together.
- Flake the salmon into the mixture and mix well.
- Using a round mold form the 2oz patties, brown on griddle.
Created by The Lobby, Chef Ian Sulzberg
- 5 chicken, thighs (cleaned)
- 5 chicken, breast (cleaned)
- 2 medium carrots, peeled, small diced
- 3 stalks celery, cleaned, small diced
- 2 tbsp garlic puree
- 5 cups raisins
- 4 apples, small diced
- 5 red onion, large, small diced
- 1 tbsp salt kosher
- 1/2 tbsp black pepper, ground
- 2 cups mayonnaise
- 1/4 cup grain mustard
- 1 bunch parsley, chopped
- Grill chicken to 165 F degrees and cool in walk-in on a sheet tray.
- Dice all ingredients except for chicken, mayo, mustard, salt and pepper and put in large mixing bowl.
- Once chicken is cooled, medium dice and add to vegetables.
- Add mayo, mustard, salt and pepper.
Grilled Eggplant Caprese Stack
Created by Maggiano’s Little Italy, Chef Maria Galan
- 4 slices grilled eggplant
- 4 tsp. pesto
- 4 slices 5×5 Beefsteak tomatoes, cored & cut in 4
- ½ tsp salt and pepper mix
- 4 tsp Italian dressing
- 1 tbsp basil (julienned)
- 4 each fresh sliced mozzarella
- ¼ oz balsamic glaze
- 1 tbsp basil (julienned)
- 1tsp fresh ground black pepper
- ¼ oz extra virgin olive oil
- 1 tbsp pesto
- Place the grilled eggplant onto plate. Place 1 tsp of pesto onto the center of each eggplant. Place the beefsteak tomatoes on top of each eggplant. Put 1 tsp of Italian dressing and julienne basil onto the center of each tomato. Place the fresh sliced mozzarella on top of each tomato.
- In a zigzag pattern, drizzle the balsamic glaze over the top of the tomatoes.
- Garnish with julienne basil, extra virgin olive oil, pesto and fresh ground black pepper.
Goat Cheese Ravioli
Created by Ocean Prime, Chef Roman Rodriguez
- 6 pieces ravioli, goat cheese
- 1 tbs blended oil
- .25 oz. shiitake mushroom, julienned
- 1 tbs sundried tomato, julienned
- 3 oz white wine garlic sauce
- 2 tbs butter unsalted
- 1/4 tsp basil, herbs, chiffonade
- 1/4 tsp truffle oil
- 1 tsp goat cheese
- 1/4 tsp minced chives
- Cook ravioli in rapid boiling salted water until they float and wonton wrapper is fully cooked where the corners come together and form.
- Once ravioli is half cooked, add white wine garlic to small sauté pan, bring to boil and immediately mount with butter.
- Once the sauce is slightly reduced and emulsified, add sundried tomatoes and shiitake mushrooms.
- Remove from heat and add drained ravioli, season to taste with salt and white pepper.
- Top ravioli with sauce and garnish with truffle oil, goat cheese, basil, and chives.