Every day Great Chefs searches the web for news about our celebrity chefs, here’s an article we hope you’ll enjoy.

Toss shnmp with 2 oz of dressing. Place shrimp on lettuce. Napé salad with dressing. By Master Chef Robert Sturm, Custom Foods, Chicago, IL. and. Executive Chef Kathy Ruiz, Landry’s Seafood Houses, Houston TX. Share and Enj

Source: http://blog.fbworld.com/2009/11/02/recipes/cilantro-and-white-balsamic-vinaigrette/

Every day Great Chefs searches the web for news about our celebrity chefs, here’s an article we hope you’ll enjoy.

… and should slide easily in the pan when done. Serve on a warm plate with sour cream in the center of the cake, salsa on top of the sour cream, and cilantro around the cake. Chef: jeremiah tower, santa fe bar and grill, be

Source: http://www.mangerati.com/santa-fe-black-bean-cake

Portuguese Mussels
Jasper White
Summer Shack
Boston MA

After harvesting mussels on the New England coast, Portuguese families would cook them like this right on the beach. Chef Jasper White taps into Portuguese traditions with this combination of mussels and spicy sausage.

Serves 4

Sauce
1/4 cup olive oil
4 small whole bay leaves
1 tablespoon minced garlic
1 onion, diced
1 small bell pepper, seeded, deribbed, and diced
2 tomatoes, peeled, seeded, and diced
1 cup dry white wine
4 ounces chourico or linguica sausage, thinly sliced
Freshly ground black pepper to taste

Mussels
48 to 50 fresh mussels, scrubbed and debearded
2 tablespoons chopped fresh flat-leaf (Italian) parsley
2 tablespoons chopped fresh cilantro

To make the sauce: In a very large saute pan or skillet over high heat, heat the olive oil and add the bay leaves. Cook until they are lightly browned and fragrant, 1 to 2 minutes. Add the garlic, onion, and pepper, and cook until the vegetables are tender but now browned, about 2 minutes. Add the tomatoes, wine, and sausage. Season with pepper, lower the heat, and simmer the mixture for 5 minutes.

Meanwhile, to prepare the mussels: Add the mussels to the pan, cover, and cook until the mussels have opened, 4 to 6 minutes. Remove the pan and open the mussels over the pan to retain their juices. Discard any mussels that do not open. Remove and discard one half of the shell and place the mussels in their half-shells into soup bowls. Return the pan to the heat, add the cilantro and parsley, and saute for 1 minute. Season again with pepper if desired.

To serve: Spoon the sauce over the mussels in each bowl and serve immediately.

Grilled Alaskan Halibut with Creamy White Corn and Tropical Fruit
Max Schacher
Kenwood Restaurant and Bar
Kenwood CA

Silky halibut, lightly pan-cooked until just done through, is complemented by a sauce with white corn and bright tropical fruit. Schacher remembers his days cooking in Tahiti with the fruit-studded sauce. The dish is lovely, contrasting the pale fish and corn with the tropical colors of the papaya, mango, kiwi, and pineapple.

Serves 4

3 tablespoons unsalted butter

3 tablespoons olive oil

4 six-ounce pieces fresh halibut

2 cups fresh white corn kernels

1 cup diced papaya, kiwi, mango, and pineapple

1 cup heavy (whipping) cream

Salt and freshly ground pepper to taste

4 large cilantro sprigs

2 limes, cut in half

Heat the butter and olive oil in a large ovenproof skillet over medium-high heat. Add the halibut and reduce the heat to medium. Cook for 1 minute, basting the fillets with the butter-oil mixture. Turn and cook for 1 minute on the other side, basting again. Do not brown. Turn again and cook 2 minutes, or until just opaque throughout. If the halibut pieces are thick, finish in a 350 F oven for 2 to 3 minutes, or until just done through. Set aside.

Put the corn kernels and cream in a large saute pan and bring to a boil. Reduce heat to medium and cook 3 to 4 minutes, or until the kernels soften. Add the diced fruit and cook 1 minute. Season to taste with salt and pepper.

To serve: Place a piece of halibut on each warmed serving plate. Spoon the corn and fruit mixture over and around the halibut. Tear the cilantro sprigs into small pieces and strew around the plates. – Garnish each with a piece of lime.

donna nordin. gazpacho is a hot weather favorite, and given tucson and scottsdale temperatures that means nearly year round. the addition of a chopped poblano and cilantro gives this classic dish a southwestern flavor. …

Paani Puri: Chef Susan Feniger first tried these on a street market in Mumbai, India. Filled with potato, chutney, beans and topped with yogurt cilantro. Street, MyLastBite.com. Cuban Stuffed Potato Cake: Filled with spiced beef, …

Procedure: Arrange lettuce, tomatoes, figs and croutons on plate.Toss shnmp with 2 oz of dressing. Place shrimp on lettuce. Napé salad with dressing. By Master Chef Robert Sturm, Custom Foods, Chicago, IL. and Executive Chef Kathy Ruiz, …

Stephan Pyles, chef/owner, Star Concepts, Dallas; wine pairing by Marlene Rossman. Inspired by the earthy flavors of the Southwest, these mashed Idaho potatoes are prepared with fresh corn, chili powder, cilantro and a hint of honey. …

Stephan Pyles, chef/owner, Star Concepts, Dallas; wine pairing by Marlene Rossman. Inspired by the earthy flavors of the Southwest, these mashed Idaho potatoes are prepared with fresh corn, chili powder, cilantro and a hint of honey. …

“The secret ingredient is California Hass avocados,” says Chef Manuel Arjona of Maya Restaurant in Sonoma, one of BiteClub’s favorite guac haunts. Along with lime, salt and pepper, cilantro and pico de gallo (a combination of tomatoes, …. My favorite recipe is from Reed Hearon’s recipe in Las Parillas Cookbook http://goodcooking.com/ckbookrv/winter_02/laparilla/parilrev.htm just avocadoes, serranos and kosher salt in a molcajete–maybe a little diced white onion. …