Presented by Whole Foods' Andrew Giorgi. Grilled Halibut with Mango Mint Salsa 4 Halibut Steaks (apprx Mango Chuncks (Fresh or Frozen) 1 Jalapeño Seeded and Diced 1 Tbsp. Chopped Mint 1 Tbsp. ChoppedMore >>
Presented by Whole Foods' Andrew Giorgi. Grilled Halibut with Mango Mint Salsa 4 Halibut Steaks (apprx Mango Chuncks (Fresh or Frozen) 1 Jalapeño Seeded and Diced 1 Tbsp. Chopped Mint 1 Tbsp. ChoppedMore >>
Presented by Executive Chef Timothy GroodyYield: Four Servings 4 – 6oz skinless flounder filet ½ # lump crab meat ¼ cup mayonnaise Zest and juice of ½ lemon 1 T chopped parsley 1 tsp red pepper flake 10More >>
Presented by Executive Chef Timothy GroodyYield: Four Servings 4 – 6oz skinless flounder filet ½ # lump crab meat ¼ cup mayonnaise Zest and juice of ½ lemon 1 T chopped parsley 1 tsp red pepper flake 10More >>
As presented by Johnson & Wales University's Corey Stokes Yield: 4 Servings Po'Boy 1 large French Baguette 2 Globe Tomatoes, sliced thin ½ head of lettuce, (Bibb, Iceberg, etc) 1.5 pounds Shrimp,More >>
As presented by Johnson & Wales University's Corey Stokes Yield: 4 Servings Po'Boy 1 large French Baguette 2 Globe Tomatoes, sliced thin ½ head of lettuce, (Bibb, Iceberg, etc) 1.5 pounds Shrimp,More >>
Presented by the Presidential Culinary Museum You, too, can make an authentic Chicago Dog! Ingredients: poppy seed buns all beef hot dogs tomato wedges pickle or cucumber spears sport or bananaMore >>
Presented by the Presidential Culinary Museum You, too, can make an authentic Chicago Dog! Ingredients: poppy seed buns all beef hot dogs tomato wedges pickle or cucumber spears sport or bananaMore >>
Presented by Johnson & Wales University. Makes Four Servings. Meat 2 lbs boneless chicken breasts Marinade 1/4 cup lemon juice 1/4 cup olive oil 1/4 teaspoon salt and pepper 1/4 cup whiteMore >>
Presented by Johnson & Wales University. Makes Four Servings. Meat 2 lbs boneless chicken breasts Marinade 1/4 cup lemon juice 1/4 cup olive oil 1/4 teaspoon salt and pepper 1/4 cup whiteMore >>
Prepared by Johnson & Wales University's Alex LozanoYields : 4-6 Servings Prep: 10 min Cook: 20-25 min INGREDIENTS: 1 cup uncooked quick grits 3 cups chicken broth ½ cup cream 1lb Shrimp 1lbMore >>
Prepared by Johnson & Wales University's Alex LozanoYields : 4-6 Servings Prep: 10 min Cook: 20-25 min INGREDIENTS: 1 cup uncooked quick grits 3 cups chicken broth ½ cup cream 1lb Shrimp 1lbMore >>
Ingredients:1/2 gallon of milk 1/4 of butter 1/2 cup of flour 1 sweet onion 16 oz goat cheese 16 Parmesan cheese 4 cups of aged sharp cheddar 4 cup of pasta 3 cup baby spinach Method: In a largeMore >>
Ingredients:1/2 gallon of milk 1/4 of butter 1/2 cup of flour 1 sweet onion 16 oz goat cheese 16 Parmesan cheese 4 cups of aged sharp cheddar 4 cup of pasta 3 cup baby spinach Method: In a largeMore >>
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 >>
Presented by Johnson & Wales Student Brian Gregory Yield: Four Servings Duck 4 each, 6 oz duck breast Salt and pepper With a knife score the skin side of each duck breast. Season the duck breastMore >>
Presented by Chef Timothy Groody Flatiron Kitchen + Taphouse Makes Eight Servings 2 ½ cups masa 2 ½ cups water 1 ¼ tsp baking powder 1 tsp salt ¾ cup lard ½ cup chopped cilantro 1 T chili spice 3More >>
Presented by Chef Tim Groody Flatiron Kitchen + Taphouse Serves Four Pasta 1 egg 1 egg yolk 1 cup flour 1 T olive oil Water In a food processor add all the ingredients except the water. ProcessMore >>
Presented by Chef | Activist Timothy Groody Flatiron Kitchen + Taphouse ~ Coming This July! Yield: Four Servings 1 ½ # London broil steak ½ btl darker ale (IPA, Amber Ale, Red Ale, Brown Ale) 1/3More >>
Presented by Chef | Activist Timothy Groody Flatiron Kitchen + Tap House Yield: Four Servings Chicken 1 3 ½ # chicken cut in 8 pieces ( 4 breast meat, 2 thigh, 2 leg) 1 tsp ground oregano 1 TMore >>
Friday, May 7 2010 9:32 AM EDT2010-05-07 13:32:33 GMT
Flatiron Kitchen + Tap House Presented by Chef | Activist Timothy Groody Yield: Four Servings Filling 8 large asparagus spears remove tips at 1" length and save 8 oz fresh mozzarella cut in ¼"More >>
Friday, February 12 2010 11:56 AM EST2010-02-12 16:56:37 GMT
Presented by Chef | Activist Timothy Groody Serves 2 1 # rib-eye steak 2 T olive oil 4 asparagus spears blanched 10 seconds & cut in 3 to 4 pieces ½ cup broccoli florets blanched for 30 seconds ½More >>
Balsamic Glazed Roast Beef Presented by Chef | Activist Tim Groody Serves 20 1 -5-6 # beef tenderloin ¼ cup good balsamic vinegar 2 T olive oil 2 T ground black pepper 1 T chopped garlic 2More >>
The Inn At New Town Farm Presented by Chef | Activist Tim Groody How To Cook A Turkey and Mashed Potatoes Roasted Turkey 1 12-14# turkey ½ # carrots 1 yellow onion 3 ribs celery 4 sprigsMore >>
Friday, September 25 2009 10:20 AM EDT2009-09-25 15:20:27 GMT
The Inn At New Town Farm Presented by Chef | Activist Tim Groody Roasted Spaghetti Squash Bacon Brussels Sprout Stew Serves 6 You can use spaghetti squash as a replacement for pasta. Just addMore >>
Friday, September 18 2009 11:32 AM EDT2009-09-18 16:32:03 GMT
The Inn At New Town Farms
Presented by Chef|Activist Tim Groody
Vegetable Jambalaya
Serves 4
Broth
1 large onion, diced
1 medium green bell pepper, diced
2 medium ribs celery, diced
3 T oliveMore >>
Friday, September 4 2009 11:41 AM EDT2009-09-04 16:41:59 GMT
The Inn At New Town Farms
Presented by Chef|Activist Tim Groody
Beer Braised Chicken Sausage
Serves 4
4 chicken sausage
1 T olive oil
1 small to medium red onion
2 cloves garlic sliced
2 sprigsMore >>
Friday, August 28 2009 10:36 AM EDT2009-08-28 15:36:04 GMT
Schools Back ~ Homemade Lunchables!
Presented by Chef|Activist Tim Groody
Chicken Tenders
5 piece raw chicken tenders
1 T plain yogurt
pinch salt
pinch ground black pepper
pinch dried thyme
pinchMore >>
Friday, June 12 2009 9:54 AM EDT2009-06-12 14:54:15 GMT
Sonoma Modern American
Presented by Executive Chef Tim Groody
Hoisin Marinated Flank Steak
With grilled corn, Vidalia onions and zucchini fricassee
Serves 4
Marinade
1 ½ # flank steak
1 T hoisenMore >>
Friday, May 29 2009 12:13 PM EDT2009-05-29 17:13:10 GMT
Sonoma Modern American
Presented by Executive Chef Tim Groody
Extra Virgin Olive Oil Poached Smoked Trout and Carolina Shrimp
With Baby Vegetable Salad
Serves 4
Seafood
6 oz smoked trout skin removed
12More >>
Friday, May 22 2009 9:30 AM EDT2009-05-22 14:30:49 GMT
Sonoma Modern American
Presented by Executive Chef Tim Groody
Beer Battered Fried Chicken Skewers
Serves 4
Chicken
2 chicken breasts cut in 6 strips each
12 10"skewers
Weave strips on the skewers
BeerMore >>
Friday, May 1 2009 10:06 AM EDT2009-05-01 15:06:01 GMT
Sonoma Modern American
Presented by Executive Chef Tim Groody
Mothers Day Omelet
Serves 1
2 farmers market fresh eggs
1 T cream, milk or ½ & ½
pinch salt and pepper
1 tsp chopped parsley
2 tspMore >>
Wednesday, April 29 2009 3:13 PM EDT2009-04-29 20:13:51 GMT
Presented by Johnson & Wales University Culinary Student Michele Reams 1 cup sour cream 1/4 cup chive 1 tsp salt 1 tsp pepper mix together and serve cold. smoked sturgeon 1 sturgeon fillet 3More >>
Friday, April 24 2009 10:05 AM EDT2009-04-24 15:05:06 GMT
Sonoma Modern American
Presented by Executive Chef Tim Groody
All Natural Grass Fed Beef & Sausage Burger
With Jack cheese and onion jalapeno relish
Serves 4 - 6
Burgers
1 ½ # ground grass fedMore >>
Friday, April 17 2009 10:02 AM EDT2009-04-17 15:02:04 GMT
Sonoma Modern American
Wild Mussels and Chorizo
Presented by Executive Chef Tim Groody
Serves 4 - 6
Mussels
4 # live mussels in shell
¼ cup white wine
¼ cup vegetable stock
2 T chopped garlic
2More >>
Prepared by Johnson & Wales University's Michele Reams
(1lb 8oz) stewing beef
(2 tbsp) Plain Flour
Salt and freshly ground black pepper
1 garlic clove
(3 tbsp) canola oil
2 medium onions
3 mediumMore >>
Friday, February 20 2009 10:49 AM EST2009-02-20 15:49:01 GMT
Sonoma Modern American
From Executive Chef Tim Groody
Slow Seared Salmon
With quick green tomato relish
Serves 4
4 6oz pieces salmon
3 T olive oil
1 medium sized green tomato fine diced
3 T mincedMore >>
Tuesday, February 17 2009 9:41 AM EST2009-02-17 14:41:23 GMT
Johnson & Wales University
From Culinary Student Christine Pham
SOFT FISH TACOS
Batter and fish
1 cup all purpose flour
1 teaspoon fine sea salt
1/2 teaspoon ground pepper
1 cup dark beer, roomMore >>
Friday, February 6 2009 11:19 AM EST2009-02-06 16:19:04 GMT
Sonoma Modern American
From Exective Chef Tim Groody
Low Budget Potato Grass Fed Ground Beef Pan Roast
Serves 6
Potatoes
3 organic russet potatoes diced in ¼" cubes
1 organic onion
1 bay leaf
1More >>
Friday, January 16 2009 11:20 AM EST2009-01-16 16:20:26 GMT
Sonoma Modern American
From Executive Chef Tim Groody
Pan-Baked Tilapia With Roasted Olives, Garlic & Smoked Salt
Serves 6
6 - 6 oz portions of tilapia
30 roasted olives
30 roasted garlic cloves
2More >>
Friday, December 12 2008 10:19 AM EST2008-12-12 15:19:02 GMT
Sonoma Modern American
From Excecutive Chef Tim Groody
Roasted Christmas Fresh Ham
With roasted apples and potato pancakes
Serves 6
Fresh Ham
4 ½# rump roast (3/4# per person)
1 tsp crushed corianderMore >>
Friday, September 19 2008 9:45 AM EDT2008-09-19 14:45:43 GMT
Sonoma Modern American
Chicken Scaloppini
Wine Sap apple, butternut relish
Serves 4
4 4 oz chicken breast
¼ cup olive oil
¼ cup flour
1 cup julienne butternut squash
1 wine sap apple
½ T choppedMore >>
Friday, August 15 2008 1:03 PM EDT2008-08-15 18:03:50 GMT
Sonoma Modern American
Stuffed Grilled Pizza
Serves 6
Pizza Dough
1 cup + 2 T all-purpose flour
1 cup + 2 T bread flour
pinch salt
1 ½ tsp instant yeast
1 tsp honey
1 T olive oil
¾ cup water
InMore >>
Friday, July 25 2008 10:20 AM EDT2008-07-25 15:20:51 GMT
Sonoma Modern American
Chorizo Monterey Jack Empanada
Serves 6
Dough
¾ cup masa
¼ cup AP flour
2/3 cup water
1/8 tsp salt
1 T fine chopped parsley
Mix flours, salt and parsley. Stir in waterMore >>
Friday, May 30 2008 12:57 PM EDT2008-05-30 17:57:22 GMT
Sonoma Modern American
Cornmeal Crusted Soft Shell Crab
Serves 4
Soft Shell Crab
4 Live Crabs
½ cup buttermilk
1 cup cornmeal
11/4 cup flour
1 tsp fine ground sea salt
1 tsp ground oregano
canolaMore >>
Spice Rubs/ Marinades
Lamb Kebab Rub I
4 6 oz lamb kebobs (use leg meat
Store bought zatar, or:
1 cup Thyme
1 cup Sumac
1 cup Sesame Seeds
1 cup Salt
Grind together in robot coupe. Mix 1 T of spiceMore >>
Portobello
8 portobello caps
4 T balsamic vinegar
1 clove garlic sliced
2 T olive oil
Toss altogether. Marinate 2 hours minimum. Season and grill over medium heat. Cool and slice.
Sausage and Onions
6More >>
Sonoma Modern American
Grilled Trout and Pecan Hash
Serves 4
Trout
4 10 oz trout clean
1 T chopped parsley
1 tsp chopped rosemary
3 T olive oil
salt and pepper
Sprinkle trout with herbs and drizzleMore >>
Brine
1 Gallon Water (this can be adjusted slightly depending on the size of roast or bird)
1 cup Kosher Salt
¼ cup plus 2 tablespoons Honey
12 Bay Leaves
24 Whole Black Peppercorns
1 head GarlicMore >>
Sonoma Modern American
Shrimp Wild Mushroom Raviolo
Serves 4
4 oz porcini mushrooms cut in 1" cubes
4 oz oyster mushrooms torn in strips
6 T olive oil
1 # 21 -25 NC white shrimp
3 T olive oil
1More >>
Sonoma Modern American
Labor Day Grilled Chicken with Muscadine BBQ
Serves 4
1 ½ # skinless and boneless chicken breast
1 pt muscadine grapes
½ red onion diced
2 T olive oil
1 clove garlic chopped
1More >>
Sonoma Modern American
Seared Jumbo Sea Scallop White Sweet Potato Hash
Swiss Chard
Serves 4
½ # jumbo sea scallops (approximately 8)
2 T olive oil
Sear scallops in a hot pan with oil. Remove scallopsMore >>
Sonoma Modern American
Cave Aged Manchego, Mushroom, Pecan Stuffed Grateful Growers Pork Chop
Serves 6
Stuffing
½ cup manchego
½ cup toasted pecans
½ cup cooked cremini mushrooms chopped
1 T choppedMore >>
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 >>
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