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More in Sauces & Seasonings

Dec. 1, 2010

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Food Management

Cranberry & Pecan-Crusted Rack of Pork

YIELD: 8 SERVINGS 1 qts. cranberry juice 6 oz. cranberry vodka 9 Tbsps. salt 1 center-cut pork rack, frenched (8 to 9 lbs.) 8 oz. toasted pecans, ground...More
Dec. 1, 2010

article

Food Management

Spicy Chinese Chicken and Rice

YIELD: 12 SERVINGS cup soy sauce cup molasses cup toasted sesame oil 3 Tbsps. brown sugar, divided 1 Tbsps. minced garlic 2 tsps. salt, divided 1 tsp....More
Dec. 1, 2010

article

Food Management

Sweet-Smoky-Spicy Wild Salmon Rub

YIELD: 4 SERVINGS 2 tsps. smoked paprika 2 tsps. brown sugar tsp. ground cumin tsp. coarse ground black pepper tsp. sea salt tsp. cocoa powder tsp. red...More
Dec. 1, 2010

article

Food Management

Bourbon Raspberry Rub Steak with Raspberry Mango Salsa

YIELD: 4 SERVINGS cup bourbon 6 oz. raspberries 2 tsps. sugar 2 tsps. dry mustard 1 Tbsp. crushed mixed peppercorns 2 tsps. garlic powder 2 tsps. salt...More
Jan. 1, 2010

article

Food Management

Apple Jack Ribs Smoked Over Coffee Beans

YIELD: 6 TO 8 PORTIONS 4 ea. baby back pork spareribs, racks For the Marinade: 1 cups apple jack liquor 1 cups white sugar cup salt 2 Tbsps. black pepper...More
Jan. 1, 2010

article

Food Management

Meatballs with Honey-Harissa-Pomegranate Glaze

YIELD: 24 MEATBALLS (8 APPETIZER SERVINGS) For the glaze: 2 cups pomegranate paste 1 cup honey 1 cup red wine, preferably shiraz or zinfandel 1 Tbsp....More
Jan. 1, 2010

article

Food Management

Cardamom Chicken with Lemon Pear Salsa (specially formulated for steam table)

YIELD: 50 SERVINGS 24 lbs. 8 oz. chicken breast halves, skinless, boneless cup cardamom 2 Tbsps. black pepper, ground 2 qts. pears, cored and cut into...More
Jan. 1, 2010

article

Food Management

Lamb Chops in Orange Sauce

YIELD: 50 SERVINGS 1 cup peanut oil 50 lamb loin chops, 1 thick cup salt 1 cups white vinegar 1 qts. orange juice 3 cups brown sugar cup lemon juice 1...More
Dec. 1, 2009

article

Food Management

Baked Rigatoni with Sausages

YIELD: 6 SERVINGS 2 Tbsps. pork lard (preferably) or unsalted butter 2 Tbsps. extra-virgin olive oil 1 large onion, finely chopped 2 Tbsps. chopped pancetta...More
Dec. 1, 2009

article

Food Management

Butternut Squash with Caramelized Onion Lasagna

YIELD: 8 SERVINGS 2 lbs. butternut squash 2 cloves garlic, minced 1 cups Romano cheese, grated, divided cup dry bread crumbs tsp. ground nutmeg Salt and...More
Sep. 1, 2009

article

Food Management

California Avocado Trio

From pinwheels to tortillas are as versatile on the appetizer menu as they are on the sandwich menu. Consider these: Feta, sundried tomato, Kalamata olive...More
Jul. 1, 2009

article

Food Management

Chili de Arbol Apricot Salsa

YIELD: SERVES 6 TO 8 cup dried apricots, chopped 12 dry and roasted chili de arbol cup apricot preserves 2 Tbsps. fresh cilantro, chopped 1 tsp. finely...More
Nov. 1, 2008

article

Food Management

Smoked Sweet & Spicy Wings

YIELD: 5 lbs. 5 lbs. wings 1 cup sweet & sour sauce 1 cup BBQ sauce 1-4 Tbsps. Chipotle Tabasco Sauce, depending on amount of heat desired Using a smoker,...More
Oct. 1, 2008

article

Food Management

Midwestern Multigrain Veggie Cheese Burger

YIELD: 6 servings Chipotle Ketchup: 24 oz. low-sodium commercial ketchup 3 chipotle peppers 2 Tbsps. brown sugar Horseradish Dijon Mustard: 2 cups Dijon...More
Jul. 9, 2008

article

Food Management

Sauces & Seasonings

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Jun. 1, 2008

article

Food Management

Rare Almond-Crusted Ahi Tuna with Red-Grape Cilantro Salsa

YIELD: 10 servings Red-Grape Cilantro Salsa 1 lbs. seedless red California grapes, quartered 1 cup chopped cilantro 1 red onion, chopped 2 Tbsps. minced...More
Jun. 1, 2008

article

Food Management

Tempura Alaska Crab Legs with Yuzu Ponzu Sauce

YIELD: 10 servings Yuzu Ponzu Sauce 3 Tbsps. rice vinegar 2 Tbsps. mirin 2 Tbsps. yuzu juice (or half lime and half orange juices) 5 Tbsps. light soy...More
May 1, 2008

article

Food Management

Cinco de Mango Salsa

YIELD: 12 Servings 6 large ripe mangos, diced 2 medium jalapeno peppers, diced 1 cups red bell pepper, diced cup red onion, diced cup fresh lime juice...More
Apr. 1, 2008

article

Food Management

Hass Avocado and Mango Salsa

YIELD: 4 servings 4 small (2 cups) fully ripened Mexican Hass avocados, peeled, seeded and diced 4 (2 cups) plum tomatoes, diced 2 small (2 cups) mangos,...More
Oct. 11, 2007

article

Food Management

Ranched-Up Hummus Dips

Yield: 4 servings 1 16-oz. can garbanzo beans, rinsed and drained 14 cup light ranch dressing 3 Tbsps. warm water 1 Tbsp. lemon juice 1 clove garlic 1...More
Dec. 1, 2006

article

Food Management

Spicy Shrimp Primavera in Roasted Red Pepper Sauce

Yield: 4 Servings 1 cup edamame, shelled and cooked 8 oz. fettuccine, dry 1 jar roasted red peppers, drained, reserving liquid (26 oz.) 1 Tbsp. Old Bay...More
Nov. 1, 2006

article

Food Management

Cream Scones with Ginger Citrus Glaze

YIELD: 24 scones Scones: 6 cups flour, all-purpose 1 cup sugar 3 Tbsps. baking powder 1/2 tsp. salt 1 cup Crisco shortening 1 1/2 cups heavy cream, divided...More
Sep. 1, 2006

article

Food Management

Grilled Onion Salsa

YIELD: 3 1/2 cups 2 large onions, sliced 2 large tomatoes, chopped 14cup seeded jalapeo peppers, chopped 14 cup fresh cilantro, chopped 1 tsp. cumin seeds...More
Sep. 1, 2006

article

Food Management

Pesto, Herb and Garlic Burger Brush

YIELD: 1 gallon 2 bunches fresh parsley 2 bunches fresh oregano leaves 6 sprigs fresh rosemary leaves 3 bunches fresh thyme leaves 1 qt. olive oil, divided...More
Sep. 1, 2006

article

Food Management

Sukiyaki Steak Sandwich

YIELD: 24 servings Soy mixture (yield: 3 cups): 3 cups reduced-sodium soy sauce 3 Tbsps. sugar Grilled onions and mushrooms (yield: 8 cups): 2 cup vegetable...More

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