Rick Bayless’ Yellow Mole with Chicken and Fennel
Serves 4 Ingredients 1 fennel bulb, sliced ½ inch thick, sprayed with vegetable oil (reserve fronds) 2 large skinless, boneless chicken breast halves, each butterflied into two thin pieces 2 tomatillos...
View ArticleDebbie Gold’s Salmon with Shaved Rhubarb
Ingredients Cucumber Peas Pea sprouts Salmon Rice Vinegar Salmon 2 salmon filet or 24 ounces, skin removed A few sprinkles sea salt Freshly ground white pepper 3 cups water A few pinches of salt and...
View ArticleRick Bayless’ Grilled Swordfish Steaks with Rhubarb Salsa
Serves 4 Ingredients 2 tablespoons vegetable or olive oil 4 stalks rhubarb, tops and ends trimmed Salt Fresh ground pepper 8 ounces (4 to 5 medium) tomatillos, husked and rinsed, sliced in ½ around the...
View ArticleDan Salls’ Potato Latke
Ingredients: -4 large russet potatoes, peeled 2 cloves garlic 1/2 yellow onion 1/2 cup AP flour 2 eggs 1qt high temp, neutral oil 1/2 cup creme fraiche or sour cream Chive to garnish 1sq foot of cheese...
View ArticleRick Bayless’ Chorizo Potato Hash with Fried Eggs
Serves 4 Ingredients: 2 tablespoons vegetable or olive oil 8 ounces fresh Mexican chorizo sausage, casing removed (about 1 cup) 2 Yukon gold potatoes, peeled and grated, using a box grater 3 knob...
View ArticleShelley Young’s Chicken Scaloppini with Creamed Artichokes and Pan-Charred...
Ingredients For the chicken: 2 tablespoons olive oil 2 boneless, skinless chicken breasts, butterflied all the way through Salt and pepper to taste For the creamed artichokes: 1 tablespoon olive oil 1...
View ArticleBraised Artichokes with Tomatoes, Jalapeños and Olives
Serves 4 Ingredients One 14-ounce can artichoke hearts OR 1 pound baby artichokes (about 8 artichokes total) 2 tablespoons olive oil 1 medium white onion, cut into ¼-inch pieces One 28-ounce can...
View ArticleRick Bayless’ Shrimp a la Mexicana
Ingredients: 12 ounces (2 medium-small round or 4 to 5 plum) ripe tomatoes, cored and finely diced Fresh serrano chiles to taste (roughly 3 to 5), stemmed and finely chopped 3 large garlic cloves,...
View ArticleJonathan Zaragoza’s Salsa de Molcajete
Ingredients: 8 roma tomatoes 1 head of garlic, cloves separated but still in paper 2 jalapeno chiles 1 whole avocado, split and pitted 3 tablespoons neutral oil Cilantro, chopped finely White onion,...
View ArticleIan Davis’ Shrimp Coconut & Mango Salad
Ingredients 12 shrimp (peeled and deveined ) 1/2 pound butter 1pt of coconut milk 3 limes 1 qt of arugula 5 carrots 1 Green Mango Instructions Start by butterflying all shrimp Then bring coconut milk...
View ArticleRick Bayless’ Tropical Mango Ceviche
serves 4 Ingredients 1 pound “sashimi-quality” skinless meaty ocean fish fillet (halibut, mahi mahi, or bass all work well), cut into ½ inch cubes ½ cup fresh lime juice 1 small red onion, sliced very...
View ArticleAndrew Zimmerman’s Halibut BLT
to serve 4 people Ingredients: 4 pc halibut filet (4-5 oz each) 4 slices good quality white bread about 1/16 inch thick 3 tbsp rendered bacon fat or vegetable oil 1/3 lb (or more if that’s how you get...
View ArticleRick Bayless’ Butternut with Bacon, Tomatillo and Chipotle
Serves 2 to 3 as a main course, 4 to 6 as a side dish Ingredients: 3 unpeeled garlic cloves 4 medium (about 8 ounces) tomatillos, husked, rinsed and cut in half around the equator 1 to 2 canned...
View ArticleDiana Davila’s Classic Mollete
Ingredients Birrote or Baguette Chorizo Chihuahua Cheese Black Beans Pico de Gallo Butter Lime Optional Garnish: Epazote or Cilantro Method Toast bread with butter – season with salt Spread black beans...
View ArticleRick Bayless’ Oaxacan Black Bean Soup
Serves 6 Ingredients 1 to 2 tablespoons unsalted butter 2 to 3 knob onions, sliced, divided use 1/2 cup (4 ounces) chorizo sausage, casing removed 2 very ripe plantains, peel and cut into ½ inch...
View ArticleHunter Moore’s Catfish Recipe
Ingredients: 2 4-6 of catfish fillets 1/2 bunch scallions -thinly sliced whites and greens separated 10-12 cherry tomatoes- halved 4-5 strips of bacon – sliced 1 can red beans, or any bean of your...
View ArticleRick Bayless’ Corn Flake Crusted Catfish
Ingredients ½ cup all-purpose flour Salt 2 large eggs 7 ounces corn flakes Six 5 to 6 ounce skinless catfish fillets, about ¾ inch thick One 16-ounce jar roasted tomatillo salsa 2/3 cup loosely packed...
View ArticleBrian Jupiter’s Cajun Chicken Thighs with Pomegranate Molasses
(Serves 3-4 people) Ingredients 4 pieces Chicken Thigh 4 tablespoons Cajun Spice Mix 1 Whole Pomegranate (clean seeds out or buy pre-cleaned) 2 tablespoons Olive Oil 1 pack Fresh Green Beans 1/2 cup...
View ArticleRick Bayless’ Seared Pork Tenderloin with Roasted Poblano, Avocado and...
Serves 4 Ingredients: 1 large poblano chile 1 ¼ pound pork tenderloin Vegetable oil to film the skillet 2 avocados, halved, pitted, flesh scooped from the skins About 2 tablespoons Jalapeño hot sauce 1...
View ArticlePatty Neumson’s Thai Spicy Basil Chicken
Yield: 2 servings Ingredients: 3 tablespoons canola oil 4 cloves garlic chopped 1 to 2 tablespoons chopped red Thai chile pepper (3-5 chille) 8 ounces ground chicken 2 tablespoon oyster sauce 1/2...
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