ST. PIERRE, FOIE GRAS, CABBAGE, MATELOTE
St Pierre / Foie Gras Press Cut the St. Pierre portion into 3 pieces lengthwise. Cut the foie gras into 2 pieces, matching the shape of the St. Pierre portion....
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Cuisine: American Recipes by Professional Chefs
Here is a list of our favorite American dishes and recipes to surprise even the most experienced American chefs.
Our personal recommendation is the olive oil poached salmon!
Bistro Steak Recipe with Polenta Fries by Chef Nader Jaouhar
This bistro steak recipe is for four people and has three components: a) the steak, b) the salsa verde and c) the polenta fries. Bistro steaks, most commonly knows as...
ST. JUDE’S ALBACORE TUNA, AVOCADO, GRAPEFRUIT AND FREGOLA
For Tuna: Season all sides of the tuna steaks with salt and white pepper.
Heat a sauté pan and then add canola oil. When the oil has just started to...
Apple & Fennel Juice
Fennel is well-known for its licorice-like flavor and health benefits. Mixing it together with apples, lemon juice and martini results in an incredible drink that you will surely appreciate. This...
Cajun Scotch Fillet
Cajun Scotch Fillet is also known as a Cajun Rib Eye. Of all the barbecues I have had, one thing is certain of all of them. Regardless of how many...
CAJUN SPICE
Although you could just go out and buy premixed spices, making them yourself will give you a much nicer flavour and the comfort that you will not be consuming all...
CAPE COD
I remember the first time I was introduced to this drink. It was when I was working at a 5 star hotel in Canada, just outside of Vancouver. Every Sunday...
CHICKEN LIVER WITH WILTED RADICCHIO, CARAMELIZED ESCHALOTS AND REDUCED BALSAMIC
This is a dish that I serve even to my friends that don’t like liver. I threaten them with no main course if they don’t at least try it. They...
GARLIC AND BLACK PEPPER SOFT-SHELL CRABS
Fill a deep, heavy pot with a lid about one-third full with oil, and heat it until a deep-fat thermometer reads 375°F. In the meantime, combine the rice flour, salt,...
CHILLI JAM
Every time I make this stuff I end up putting it on virtually every meal I have and it never lasts in my fridge more than a couple of days....
Pumpkin Pie Recipe by Chef Thomas Wenger
This traditional pumpkin pie recipe is brought to you by NYC-based Chef Thomas Wenger.
HALIBUT, LOBSTER CAVATELLI, APRICOT SALAD
Here’s what to look for when buying fresh fish: Firstly, buy fish whole and have it filleted by your fish monger. Once bought, it should be consumed within a day...
Homemade Apple Pie Recipe by Chef Paul Suplee
This traditional apple pie recipe is brought to you by Chef Paul Suplee, Associate Professor of Culinary Arts at Wor-Wic Community College.
LOBSTER BOLOGNESE, FRESH CAPELLINI, BASIL, BROWN BUTTER TRUFFLE SAUCE
Bolognese Sauce: Combine the onions, garlic and butter in a pot; sweat the onions on medium heat, season lightly with sea salt. Cook the onions until they are soft and...
MINT JULEP
As an avid James Bond movie fan, I recently re-watched (for the 10th + time perhaps) one of the old classics, “Goldfinger”. To make the story short, Bond, the notorious...
SMOKED LOBSTER ON PARSNIP PUREE & PAPRIKA BUTTER SAUCE
In a thick bottom pan reduce the cognac, Essencia & lobster reduction by half, add the cream & reduce by half. Whisk in the cold, diced, unsalted butter and reserved...
Famous New York-Style Pizza Dough Recipe By Chef Paul Suplee
Everyone knows that New York pizza is something special and by the time that I had been cooking in professional kitchens for twenty-two years, there was one thing that I...
Spiced Coffee Rubbed Grilled Pork Chops
The inspiration for this dish comes from an old booklet I bought when I was just starting my apprenticeship as a chef. Good cookbooks were very expensive and I could...
Easy Pecan Pie Recipe by Chef Paul Hegeman
Rustic, comforting, easy-to-make pecan pie recipe by Chef Paul Hegeman.
STRAWBERRY SHORTCAKE
The strawberry shortcake is an American classic and if the strawberries are ripe, sweet and juicy, it makes for a great dessert. The shortcake crust can be done small for...
THE PUBLICAN’S BARBECUE CARROTS
In large pot, add 2 gallons of water, 1 cup of the BBQ rub, ¼ cup of salt. Bring to a boil. Add the carrots and cook until ¾ done, about...
Homemade Gourmet Burger Patty
The extra effort to grind your own meat pays off in superior textures and flavours- and it allows you to customize the leanness and the tenderness. We love a combination...
Roadside BBQ Chicken
This a nice and quick chicken recipe for the summer. Roadside BBQ chicken is normally a deep-fried dish, but I have redefined it for the European palate in a healthy...
SUNSET® WOW™ BERRY ANGEL FOOD CAKE
Angel Food Cake Position rack to bottom of oven. Preheat oven to 375° F. Sift together flour and 1/2 cup sugar. Set aside. In a clean, grease-free stand mixer on...
