Recipes – Maduros Foster with Cream Cheese Sauce and Guava Ice Cream
Chef Giorgio Rapicavoli – Eating House Serves 8 Cream Cheese Sauce (make ahead): ½ c half & half 1 c cream cheese 2 oz sour ...
Recipes – The Federal Steak with Cheesy Grits and Brown Butter Radishes
Chef César Zapata – The Federal Food, Drink & Provisions Serves 8 Ingredients – Steak: 2 lb beef tenderloin in one piece 3 tbsp unsalted ...
Recipes – Arroz con Mariscos
Alberto Cabrera – Bread + Butter Serves 8 While this dish looks complicated much can be done ahead of time, making the final cooking and ...
Recipes – Duck and Pumpkin Dumplings
Chef José Mendín – Pubbelly Makes 20 dumplings Ingredients for the Filling: 40 gyoza skins (Japanese dumpling wrappers available at Asian groceries) duck fat 2 ...
Recipes – Warm Artichoke and Mushroom Salad
Chef Todd Erickson – HaVen Serves 8 Ingredients: 4 whole artichokes, with stems on, cleaned cut into sixths 4 oz Shiitake mushrooms, stem removed, halved ...
RECIPES (2013)
Foodies, try your hand at these delicious Daniel Boulud recipes from the 2013 Interactive Dinner. BABAGANOUSH COURTESY DANIEL BOULUD View the recipe SEARED GULF SHRIMP, ...
RECIPES (2014)
Foodies, try your hand at these delicious recipes from the 2015 VeritageMiami Interactive Dinner. Warm Artichoke and Mushroom Salad Chef Todd Erickson HaVen 1237 Lincoln ...
RECIPES – SEARED GULF SHRIMP, GNOCCHI SARDI, CHORIZO, BROCCOLI RABE
Courtesy Daniel BouludServes: 82 heads broccoli rabe, trimmed into small florets8 ounces gnocchi sardi pasta1 ounce chopped chorizo2 ...
RECIPES – RED WINE BRAISED PALERON YOUNG ROOT VEGETABLES, SAUCE FORESTIERE
Courtesy Daniel BouludServes: 84 pounds (lbs) flatiron steak, or other cut beef chuck2 oranges6 cups dry red ...
RECIPES – BABAGANOUSH
Courtesy Daniel Boulud Makes approximately 2 cups 4 eggplants (about 1 lb each)½ tbsp minced and cooked garlic; olive oil, as needed ...