Presented by Piyavan Sukalakamala, Ph.D, Associate Professor at The Hospitality College at Johnson & Wales University-CharlotteIngredients:chicken breast (ground) 1/2 cup shrimp (minced) 1/2 cup sweetMore >>
Presented by Piyavan Sukalakamala, Ph.D, Associate Professor at The Hospitality College at Johnson & Wales University-CharlotteIngredients:chicken breast (ground) 1/2 cup shrimp (minced) 1/2 cup sweetMore >>
Presented by Johnson & Wales University Teaching Assistant Lydia Ross Ingredients: 1 pound Sushi Rice 2 Carrots 1 Cucumber 1 Yellow Bell Pepper 1 Avocado 1 pack Seaweed .25 cup red wine vinegar 1/8More >>
Presented by Johnson & Wales University Teaching Assistant Lydia Ross Ingredients: 1 pound Sushi Rice 2 Carrots 1 Cucumber 1 Yellow Bell Pepper 1 Avocado 1 pack Seaweed .25 cup red wine vinegar 1/8More >>
Presented by Whole Foods' Andrew Giorgi ~ as seen on WBTV News at NoonJanuary 31, 2013Pimento Chicken Poppers 12 Jalapenos, halved and de-seeded/deveined 1 Cooked Rotisserie Chicken, pulled off the bones 8ozMore >>
Presented by Whole Foods' Andrew Giorgi ~ as seen on WBTV News at NoonJanuary 31, 2013Pimento Chicken Poppers 12 Jalapenos, halved and de-seeded/deveined 1 Cooked Rotisserie Chicken, pulled off the bones 8ozMore >>
Ingredients: ½ pound thinly sliced smoked salmon, cut into strips 2 tablespoons butter 1 tablespoon olive oil 1 cup yellow onion, sliced thin 1 cup red onion, sliced thin Pinch of salt 1 cup creamMore >>
Ingredients: ½ pound thinly sliced smoked salmon, cut into strips 2 tablespoons butter 1 tablespoon olive oil 1 cup yellow onion, sliced thin 1 cup red onion, sliced thin Pinch of salt 1 cup creamMore >>
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 Student Malcolm McMillian 28 oz Crushed tomatoes, canned 3 Tablespoons Chopped Basil, Fresh ½ TablespoonMore >>
Presented by Chef | Activist Timothy Groody Buffalo Sauce 3 T tomato puree 1 T orange juice ¼ cup hot sauce I like Texas Pete 1 T plum sauce Mix together. Celery Salad 1 cup sliced celery ranchMore >>
Tuesday, February 23 2010 12:51 PM EST2010-02-23 17:51:00 GMT
Presented by Johnson & Wales University Student Timothy Devore. Recipe: Caviar Mixture 200g Strained Fig Puree 50g Port Wine Reduction 250g Water 2g Sodium Alginate 1g Sodium Citrate CookingMore >>
Friday, February 27 2009 9:46 AM EST2009-02-27 14:46:59 GMT
Sonoma Modern American
Prepared by Executive Chef Tim Groody
Chicken Rice Paper Rolls
Serves 4
Chicken
1 # chicken breast
1 oz chopped ginger
1 tsp chopped garlic
1 tsp plum sauce
1 splash fishMore >>
Tuesday, February 24 2009 1:06 PM EST2009-02-24 18:06:00 GMT
Oysters With Mignonette Sauce From Johnson & Wales University's Ed Batten Place 12 oysters on the half shell, free and loose from their shell, served 6 each or on a bed of rock salt to keep the shellsMore >>
Wednesday, January 7 2009 10:01 AM EST2009-01-07 15:01:22 GMT
Sonoma Modern American
From Executive Chef Tim Groody
Quince
Quince Puree
4# quince peeled, cored and cut in chunks
1 cup apple cider
2 ½ cup sugar
½ cup cider vinegar
Place all ingredientsMore >>
Friday, November 7 2008 9:56 AM EST2008-11-07 14:56:43 GMT
Sonoma Modern American
Hushpuppies with lobster filling
Serves 4 - 1 large or 2 small
Hushpuppies
¾ cup cornmeal
¼ cup flour
1 ½ tsp baking powder
pinch baking soda
½ tsp salt
1 ½ tsp sugar
½More >>
ROBERT ROTHSCHILD DIRTY MARTINI CHEESE BALL Empty contents of jar and roll into a cheese ball and let stand in the refrigerator for about 1 hour Optional: Roll in crushed pecans for added flavor andMore >>
Bruschette
6 ea ¨ö inch-thick thick Italian bread
Extra virgin olive oil
1 ea large garlic clove, peeled
Grill as many bread slices as will fit in a single layer (preferably over charcoal or wood).More >>
Sonoma Modern American
Smoked Salmon Flatbreads and Fig Serrano Ham
Brine for ½ Side Salmon
1/3 cup kosher salt 10 leaves basil torn & bruised
1/3 cup sugar 1 T red pepper flake
½ gal water 1 tspMore >>
Sonoma Modern American
Savory Monkey Bread
1 ½ # pizza dough
1 # grated fontina, mozzarella or a soft melting cheese
½ cup julienne proscuitto, pepperoni or other cured meat
3 T extra virgin oliveMore >>
Sonoma Modern American
Sweet Potato Pierogi
Dough
2 ½ cups flour sifted
1 tsp salt
1 egg lightly beaten
2 T sour cream
½ cup luke warm water
In a bowl make a well with the flour. Add all ingredientsMore >>
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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