recipe
Fried Oysters with Creamed Spinach & Pernod
Recipe by Kathy Bondy 1 C fresh spinach 1 teaspoon Pernod 1/2 C heavy cream 1 tablespoon grated Parmesan Cheese 6 Fried Oyster…
Cobia, Pesto, Orzo, Fresh Spinach, and Kalamata Olives
Recipe supplied by Chef Eric Hunter Ingredients 24 oz fresh cobia in 6 oz portions 2 cups cooked orzo pasta 2 cups…
Poached Salmon with Wasabi Puree
Recipe submitted on behalf of Jerrett Joslin, Executive Chef and Owner of The Wild Mushroom Steakhouse in Weatherford, Texas Ingredients: 1 1/2…
Maine Diver Scallops with American Caviar Butter Sauce
Recipe compliments of Chef Blaine Staniford Ingredients 12 ea. dry packed u10, diver scallop ½ ea. brunoise, minced carrot blanched and shocked…
Chef’s Shrimp and Grits
Recipe supplied by Executive Chef Eric O’Connor of Winslow’s Wine Café in Fort Worth, Texas Ingredients: 4 ounces of Smoky Cheddar Cheese…
Marinated Calamari Salad
Recipe By: Chef Charles Youts Serving Size: 6 2 teaspoons red wine vinegar 2 tablespoons lemon juice — fresh sea salt 1/3 …
Kevin Buck’s Famous Shrimp
Supplied by Chef David McMillan Ingredients Maine Shrimp Dry Vermouth Dill, Chopped Whole Butter S&P 2 tsp. Salad Oil Pasta Directions First,…
Mardi Gras BBQ Shrimp
Recipe by Chef Christopher Hillhouse Fish City Grill, San Antonio Ingredients: • 3 pounds large Gulf shrimp, in their shells • 2…
Hawaiian Sashimi
Recipe by Chef “Elvis”, Shuji Sugawara of Shin Sei For 1 serving 8oz. Fresh Sashimi Grade Kampachi 2oz. Hibiscus Vinegar 2oz. Grapeseed…