Recipes

Recipes

Black Canyon's Pork Rack

Serves 4

8 bone pork rack 
1/3 cup melted butter

Seasoning
2 tablespoons kosher salt
1 tablespoons black pepper
1 teaspoons cinnamon 

Pork Brine
8 bone pork rack
1 gallon water
5 cloves of peeled garlic roughly chopped
1/3 cup brown sugar
1/4 cup Kosher salt
3 bay leaves

Recipes

TW Fable's Cali Cobb Salad

Serves 4

20 cups leaf romaine lettuce, torn
1½ cups bleu cheese dressing
2 cups halved grape tomatoes
2 cups diced red onion
4 boiled eggs, chopped
2 avocados, sliced into bite-sized pieces
12 slices cooked bacon, crumbled
1 cup bleu cheese crumbles

Recipes

Mockingbird Kitchens' Kale Pesto

Makes 6-8 cups

4 cups blanched kale
½ cup roasted garlic
1 cup Parmesan cheese (shredded)
1 cup sliced almonds
1 tablespoon Kosher salt
2 teaspoon black pepper
1 cup vegetable oil
1 cup olive oil

Recipes

Vietnamese Spring Rolls

Makes 4 rolls

4 sheets rice paper
½ cucumber, sliced into matchsticks
3 cups shredded iceberg lettuce
1 cup shredded pickled carrots and daikon
1 avocado, sliced thinly
4 tablespoons shredded basil leaves
1 cup vegan mix or cooked shrimp or shredded meat of choice
1 cup hoisin sauce
4 tablespoons peanut butter

Recipes

Roast Pork with Braised Red Cabbage and Sauerkraut

Serves 4-8

1 pork butt roast
1 can sauerkraut
1 small red cabbage, shredded
1 carrot, grated
1 small onion, grated
Salt to taste
Pepper to taste
1 tablespoon sugar
2 tablespoons apple cider vinegar
1 tablespoon cumin seeds

Recipes

Queen of Sheba’s Lamb Tibs

Serves 2

1 tomato, chopped
1 tablespoon peanut oil
2 tablespoons clarified butter
1 inch fresh ginger, peeled and crushed
3 cloves garlic, crushed
½ pound cubed lamb
½ red onion, chopped
½ red or yellow pepper, diced or cut in strips
1 jalapeño chili, seeded and minced

Recipes

Main Street Bistro Crab Cakes

Serves 4

Crab Cakes

½ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Old Bay seasoning
1 tablespoon Worcestershire sauce
2 teaspoons Franks Red Hot Sauce
1 pound lump crab meat (12 cans)
20 Ritz crackers, crushed
¼ cup Panko bread crumbs

Chipotle Remoulade

1 cup mayonnaise
2 tablespoons fresh cilantro
2 tablespoons fresh lime juice
1 chipotle chilies from adobo canned chilies
½ roasted red pepper
salt and pepper to taste

Recipes

Phoenix's Grecian Hummus

Serves 4

1 can garbanzo beans
4 tablespoons garlic, minced
5 ounces lemon juice
4 ounces tahini
1 1/3 cups extra virgin olive oil
2 ounces hot water
6 dashes Tabasco sauce
1 teaspoon ground cumin
4 teaspoons kosher salt
1 pinch white pepper

Recipes

Bourbon Street's Gumbo

Serves 8

1 large chicken breast
1 tablespoon butter, clarified
²⁄³ cup onion, diced small
¹⁄³ cup green pepper, diced small
¹⁄³ cup celery, diced small
¹⁄³ cup red pepper, diced small
½ teaspoon black pepper
1 teaspoon salt
½ teaspoon granulated garlic
½ teaspoon ground cayenne pepper
1½ cups chicken stock
5 ounces Andouille sausage, precooked, sliced ¹⁄8-inch thick
½ teaspoon minced garlic
1 sprig fresh thyme
4 teaspoons Crystal hot sauce
1¼ cups roux

Recipes

Red Rok's Old fashioned

Serves 1

1 slice orange
1 marachino cherry
1 sugar cube
Dash bitters
Bourbon
Soda water
Cubed ice

Recipes

Mad Anthony's Scotch Eggs

Serves 2-4 as appetizer 

2 hard-boiled eggs
2 uncooked sausage patties, your choice of style
Panko bread crumbs
Vegetable oil for deep frying

Recipes

Chappell's Shellfish mix

Serves 2

12 Prince Edward Island mussels
8 shrimp
8 sea scallops
2 teaspoons butter
1 teaspoon olive oil
1½ teaspooons fresh minced garlic
1 cup diced Italian tomatoes
3 tablespoons chiffonaded fresh basil 
¼ cup white wine
kosher salt to taste
cracked black pepper to taste

Recipes

Lavender Poundcake from Sweet Violets

Serves 12-16

1 cup buttermilk
¼ teaspoon baking soda
3 cups sugar
1 cup shortening
6 eggs
½ teaspoon salt
1 teaspoon lemon or almond extract
2 tablespoons finely chopped lavender blossoms
3 cups flour

Recipes

Shigs in Pit's Tangy Barbecue Sauce

4 cups white vinegar
2 cups ketchup
¼ cup kosher salt
2 cups white sugar
1½ tablespoons granulated garlic
¼ cup Worcestershire sauce

Recipes

Pasta Sonoma from Henry's

Serves 1

¼ cup diced zucchini
¼ cup sliced fresh mushrooms
¼ cup diced roasted red peppers
½ cup quartered artichoke hearts
1 tablespoon minced garlic
1 tablespoon minced shallots
2 tablespoons pine nuts
Salt and pepper to taste
3 tablespoons olive oil
8 ounces vegetable stock
8 ounces dried pasta of choice