Presented by Executive Chef Timothy Groody Yield: Four Servings 4 – 4 oz pieces white fish 1 tsp salt 1 tsp chili spice 3 T extra virgin olive oil 8 large shrimp peeled and split in 1/2 2 cupsMore >>
Wednesday, April 4 2012 4:36 PM EDT2012-04-04 20:36:49 GMT
Prepared by Johnson & Wales University's Max Sanger Garlic White Bean Puree (can be prepared up to 2 days in advance) 1 (15-ounce) can cannellini or other white beans, rinsed and drained ¼ cup oliveMore >>
Presented by Steve Spoon Bill Spoon's BBQ 1. Marinate whole turkey in homemade brine solution overnight (Brine is a saltwater solution; you can check online for recipes.)*** 2. Heat and melt butterMore >>
Presented by Johnson & Wales University culinary student Amanda Yarbrough. 3/4 cup milk 2 tablespoons white vinegar 1 cup all-purpose flour 2 tablespoons white sugar 1 teaspoon baking powder 1/2More >>
Oven-fried Chicken with Mustard Crust Prepared by Fran Scibelli ~ Fran's Filling Station 1 4-5 pound roasting chicken cut into 10 pieces 1 c. Dijon mustard (or use ½ Dijon and 1/2 honey or otherMore >>
Friday, May 13 2011 11:02 AM EDT2011-05-13 15:02:08 GMT
Prepared by Chef Armando Nana's Chef Armando from Nana's will prepare... Escovitch Fish INGREDIENTS : 5 whole small/medium sized Snappers, Grount, Parrot or Goat Fish cleaned, with the head andMore >>
Friday, May 6 2011 11:18 AM EDT2011-05-06 15:18:40 GMT
Prepared by Chef Tim Groody Lake Side Catering Four Servings All Natural Pork Chop Butter Roasted Strawberries Shaved Asparagus 4 1 ½" thick natural boneless pork chops 20 thick spears asparagus 16More >>
Presented by Fran Scibelli Fran's Filling Station Herb Rub (yields enough to cover one 4-5 lb. Chicken cut 8 ways) 3 T. minced fresh garlic or 4 T. granulated garlic 4 T. Paprika 4 T. lemonMore >>
Presented by Chef Timothy Groody Flatiron Kitchen + Taphouse Makes Six Servings Brussel Sprouts 10 brussel sprouts peeled into leaves 4 strips bacon cut into small pieces 1 shallot chopped Hot vegetableMore >>
Prepared by Fran Scibelli Fran's Filling Station 3 – 28oz cans whole, peeled plum tomatoes 44oz V8 juice 3 cucumbers, peeled, seeded and cut into very small cubes 3 green bell peppers, seededMore >>
Presented by Johnson & Wales University
Yield 1 quart
Ingredients
1 lb Pumpkin Squash
(1 medium size pumpkin quartered lengthwise and deseeded)
1 lb Granny smithMore >>
The Inn At New Town Farm
Hoppin John Soup
Presented by Chef | Activist Timothy Groody
Serves 4
½ cup chopped onion
½ cup chopped red pepper
½ cup chopped celery
1 bay leaf
2 T olive oil
1 cupMore >>
Wednesday, January 7 2009 9:58 AM EST2009-01-07 14:58:43 GMT
Sonoma Modern American
From Executive Chef Tim Groody
Celery Root Soup
Serves 4
Soup
½ # celery root chopped
½ onion sliced
5 cloves garlic
1 bay leaf
3 T olive oil
¼ cup white wine
2 cupsMore >>
Friday, June 27 2008 9:15 AM EDT2008-06-27 14:15:37 GMT
Sonoma Modern American
Chilled Silver Queen Corn Chowder
with a heirloom tomato fontina grilled cheese
Serves 6
Chowder
4 ears silver queen corn husk removed
3 T olive oil
1 bay leaf
½ cup slicedMore >>
Sonoma Modern American
Roasted Prawns in Lentil Gazpacho
Serves 6
Lentils
½ onion diced
1 carrot diced
1 stalk celery diced
1 bay leaf
1! chopped garlic
1 ½ tsp ground Mediterranean five spiceMore >>
Presented by Johnson & Wales University's Alex Lozano Yield: Approximately 1-3/4 Cups INGREDIENTS ¾ cup sour cream ¾ cup Mayonnaise 2 Garlic Cloves, Minced ¼ cup fresh parsley 2 teaspoonsMore >>
We seasoned the coating on these poppers to add amazing flavor to a bar-food favorite. They'll fly off the plate on Super Bowl Sunday. Ingredients 3 spray(s) cooking spray 1 pound(s) uncookedMore >>
Prepared by Tia Bazzelle Mert's Heart and Soul 1 CUP COOK CHOP COLLARD GREENS | ¼ CUP COOK CHOPPED CHICKEN ½ CUP COOKED BLACK EYES 10 EGG ROLL WRAPPERS ½ CUP RICEMore >>
Presented by Austin M. Kosater Johnson & Wales University ~ College of Culinary Arts Rabbit and Bacon Farce 1 lb rabbit meat .5 lb bacon 4 oz butter Chill and put in food processor Pulse untilMore >>
Wednesday, January 26 2011 2:53 PM EST2011-01-26 19:53:32 GMT
Presented by Johnson & Wales University's Austin M. Kosater College of Culinary Arts Class of 2013 Chicken- 8-10 Chicken wings or drumettes 1 cup agave syrup 1/4 cup siracha sauce 2 tablespoonsMore >>
Presented by Chef Timothy Groody Flatiron Kitchen + Taphouse Four Servings Cocktail Sauce 2 T olive oil ½ onion diced 2 T chopped garlic 1 bay leaf 1 – 16 oz can organic crushed tomatoes 1More >>
Tuesday, September 7 2010 9:47 AM EDT2010-09-07 13:47:04 GMT
Presented by Chef Timothy Groody Flatiron Kitchen + Taphouse Eggs 1 dz farm fresh eggs ½ cup mayonnaise 1 T mustard 1 T sour cream Pinch cayenne Salt to taste Place the eggs in a pot no moreMore >>
Presented by Chef Tim Groody Flatiron Kitchen + Taphouse Serves Four 4-6oz portions sea bass 8 trinidad chili's cut in ½ and seeds removed (available from New Town Farms at the Saturday MatthewsMore >>
Presented by Johnson & Wales University Teaching Assistant Michael Marina. Yield: 3 Cups 12-15 tomatillos, husks removed, cut in half 1 tablespoon chopped garlic 1 medium white or yellow onion,More >>
Presented by Johnson & Wales University Culinary Student Amanda Yarbrough Ingredients: 2 cups water 1 cup quinoa 1 pinch salt 1/4 cup olive oil 1/2 teaspoon sea salt 1/4 cup lemon juice 3 tomatoes,More >>
Presented by Chef Timothy Groody 12 Servings 1 small watermelon 1 cup blackberries 1 cup blueberries 2 peaches sliced juice of 2 oranges high quality tequila Cut the watermelon in quarters lengthwise.More >>
Prepared by Fran Scibelli Fran's Filling Station New Potato Salad with Vidalia Onion, English Peas, Pea Sprouts & Dijon Vinaigrette For Dijon vinaigrette: 11/2 T. Dijon mustard 1/4 c. white wineMore >>
Friday, April 29 2011 2:37 PM EDT2011-04-29 18:37:19 GMT
Presented by Fran Scibelli Fran's Filling Station Serves 4-6 People EARTH DAY RECIPES Baked goat cheese with oven-dried tomatoes, sweet roasted goat cheese & crostini toasts (serves 4-6) ForMore >>
Tuesday, December 14 2010 12:29 PM EST2010-12-14 17:29:17 GMT
Presented by Tyler Creech Johnson & Wales University Ingredients: 1 pound medium shrimp, peeled and tails removed and halved 1 pound strawberries, quartered 1 cup red onion, cut brunoise 1 orange,More >>
Presented by Chef Timothy Groody Flatiron Kitchen + Taphouse Makes 10 Servings 2 # picked green beans 2 onion diced 1 bay leaf 2 T chopped garlic 4 T olive oil 1 ½ T ground cumin ½ tsp cayenne 2More >>
Monday, August 16 2010 5:06 PM EDT2010-08-16 21:06:06 GMT
Presented by Chef Timothy Groody Flatiron Kitchen + Taphouse Yield: Four Servings 20 jumbo shrimp 1 T chiffonade basil 2 T olive oil ½ cup cherry tomatoes cut in ½ 6 strips cooked bacon cutMore >>
Friday, May 21 2010 11:17 AM EDT2010-05-21 15:17:53 GMT
Presented by Chef | Activist Timothy Groody Flatiron Kitchen + Tap House Yield: Four Servings From The Farmers Market ½ head broccoili cut in spears and blanched for 30 seconds 12 asparagus endsMore >>
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >>
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >>
Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More >>
What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.More >>
Presented by Johnson & Wales University culinary student Max Sanger. Cheesecake 1-1/2 cups chocolate cookie crumbs 1/3 cup powdered sugar 1/3 cup unsweetened cocoa 1/4 cup butter 3-8oz packagesMore >>
Prepared by Johnson & Wales University's Max Sanger 10oz package frozen raspberries 2 Tbsp white sugar 2 Tbsp orange liqueur 1-3/4 cups heavy whipping cream 6oz white chocolate, chopped 1 dropMore >>
Presented by Johnson & Wales University's Alexander Lozano Teaching Assistant | The Hospitality College YIELD: 20- 5 OZ PORTIONS INGREDIENTS:_______________________________________________________________More >>
Presented by Mark Allison Johnson & Wales University Schwarzwalder Kirchtorte or what we like to call Black forest Gateau was a very popular dessert when I was a child growing up in Newcastle UponMore >>
Presented by Ariel E. Christianson Johnson & Wales University Chocolate - Strawberry Marbled Cupcakes with Chocolate Mousse and Swiss Buttercream Chocolate Cake 2 c flour 2 c sugar 3/4 c HersheyMore >>
Presented by Tatiana Thomas, Students & Teaching Assistant Johnson & Wales University Spiced Pumpkin Roll with a Kahlua Cream Cheese Filling & Marzipan Pumpkin Décor This is your traditionalMore >>
Presented by Culinary Student Austin M. Kosater Johnson & Wales University Blood Orange and Rosemary ICE CREAM 1 lb. Milk 1 lb. Heavy Cream 9 ozMore >>
Presented by Tatiana Yagecic Charlotte Country Club's Signature Cocktail "The Hummer" 3/4 oz Christian Bros. Brandy 3/4 oz Creme De Cocoa 1/2 oz Kahlua 2 scoops of vanilla ice cream 1 oz 1/2 andMore >>
Friday, July 2 2010 10:17 AM EDT2010-07-02 14:17:05 GMT
Presented by Chef Timothy Groody Flatiron Kitchen + Taphouse Yield: Four Servings Ice 1 ½ cup water ¾ cup sugar 1 cup blueberry cranberry juice 1 cup blueberries zest of ½ orange lemon juiceMore >>
Presented by Amy Hellman Johnson & Wales University Teaching Assistant | College of Culinary Arts Ingredients: 4 cups Frozen watermelon chunks 1 cupMore >>
Presented by Johnson & Wales University Hot Spiced Chardonnay 1 – 750 ml Chardonnay 12 ounces water 2 ounces California Brandy 2 Cinnamon Sticks 1 Whole Vanilla Bean 3 tbsp granulated sugar 4More >>
2 cups watermelon puree 3 Tbsp granulated sugar 1 Tbsp fresh orange juice or juice of one orange 1 Tbsp fresh lime juice or juice of one lime 8oz Sour Mix 2 cups watermelon slices or chunks for garnish MakeMore >>
What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.More >>
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