Grilled Wagyu by Chef Bryan-David Scott
We are thrilled to showcase a recipe by celebrity Chef Bryan-David Scott. He has made a name of himself by creating original and super delicious dishes by infusing luxury coffee...
https://www.chefspencil.com
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!
Grilled Chicken Thigh Skewers by Chef Rick Gresh
Grilled chicken thigh skewers with togarashi and brown sugar soy glaze is one of the most popular dishes at AceBounce Chicago. This recipe serves 4 people – 16 skewers in...
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....
Roasted Peewee Carrots, Orange Miso Glaze & Tofu Puree
This delicious roasted carrots with orange miso glaze and tofu puree was developed by Chef Marcus Samuelsson for the Red Rooster Harlem restaurant in New York City. It’s a delicious...
COMPOST COOKIES®
When I was a baker at a conference center on Star Island, twelve miles off the coast of New Hampshire, I learned how to make this kind of cookie from...
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...
BARBECUED CAJUN LAMB BACKSTRAP WITH CUCUMBER AND DILL SALAD
Most people can quite obviously recognise a lamb rack or some cutlets, however many people aren’t aware that lamb back strap is that exact same meat. It is the “sirloin”...
BEETROOT, COFFEE AND COCOA
Coffee and Cocoa Melt butter and combine with ingredients above in a bowl and mix through. Spread evenly onto a baking tray and cook for 30 minutes at 160°C Allow...
BRUSSELS SPROUTS WITH BACON, CIDER AND HERBS
Heat oil in cast iron skillet. Add the bacon and slowly cook until the fat begins to render. Brown the Brussels sprouts in the bacon fat and season with salt...
BUTTERNUT PUMPKIN, ROSEMARY AND GINGER SOUP
One of my favourite things about the calendar flipping into autumn is pumpkin soup. I know what you’re thinking, why wait until autumn? You can buy pumpkin year round now....
CAJUN BUTTER MUSSELS
Fresh sweet mussels dressed with a spicy rich butter dressing. This recipe is a great little dish for the summer patio gathering or barbecue that will ensure you can spend...
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...
DOUBLE LAMB CUTLETS WITH QUINOA AND CAPSICUM SAUCE
Lamb is a rarity in Canada, where I come from, so it’s great to be able to work with lamb at least once a week at home and every day...
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...
CARROTS ROASTED IN COFFEE BEANS, CRÈME FRAICHE, OATS, AND CILANTRO
From the book, Coi: Stories and Recipes by Daniel Patterson (Phaidon, $49.95, October 2013) Oats Put the oats in a metal bowl. Cook the brown sugar, butter and honey in...
CHAYOTE AND GRILLED CORN SALAD
This is a very simple recipe for a salad I often serve as an condiment to grilled meat or fish. It makes use of a great, but much under used...
FLOURLESS CHOCOLATE DECADENCE CAKE
You will feel guilty after eating some of this chocolate cake. “Chocoholics” and chocolate fanatics love the rich, smooth and creamy texture and the full flavor of bitter sweet chocolate....
CHICKEN CAKES WITH AVOCADO MAYONNAISE AND TOMATO SALSA
These little cakes are so versatile; they can be used as a canape, first course or even main course. Once you start making them regularly you’ll find that they lend...
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 CON CARNE
I’ve categorized this dish in winter but truth be told it reminds me more of summer. It was a dish that my mother would make a huge pot of a...