Asian Marinade For Tofu
Recipe By: Chef JJ’s Back Yard Serving Size: 16 Ingredients: 1/2 cup soy sauce 1/3 cup vegetable oil 2 tablespoons brown sugar 1/4 cup worcestershire sauce 4 whole garlic clove, minced 2 tablespoons chives, minced 1/4 teaspoon black pepper 2 teaspoons balsamic vinegar 1 pound extra firm tofu, pressed Directions: 1. Combine all ingredients except more »
Asian Portabella Mushrooms with Spicy Thai Peanut Sauce
Recipe By: Scott Lutoka Serving Size: 80 1 oz portions Ingredients: 5 pound portabella mushrooms, 3″ diameter, destemmed Asian Marinade: 3 cups Salad Oil 1 cup Soy Sauce 1 cup Pineapple Juice 1 cup Brown Sugar, packed ¼ cup chopped garlic ½ Onion, julienned 1 cup Carrots, matchstick or shredded 1 bunch Cilantro, rough chopped more »
Greek Marinaded Pork Chops
Recipe By: Bill Ratner Serving Size: 8 Ingredients: 2 pounds pork chops basic brine, see recipe Marinade 3/4 cup oil 1/4 cup red wine vinegar 1 tablespoon fresh lemon juice 1 teaspoon Kosher salt 1 teaspoon granulated garlic 1/2 teaspoon dried oregano 1/2 teaspoon dried mint 1/2 teaspoon dried thyme 1/4 teaspoon ground black pepper more »
Grilled Vegetable Tart
Recipe By: Chef JJ’s Back Yard Serving Size: 16 Ingredients: Tart 6 large spanish onions, sliced very thin Salt and freshly ground white pepper 2 tablespoons butter 1 lb. puff pastry 2 tablespoons olive oil Goat Cheese 8 ounces fresh goat cheese 1 cup milk 2 cloves garlic, crushed 1 sprig rosemary Salt and cayenne more »
Grilled Veggies
Recipe By: Chef JJ’s Back Yard Serving Size: 4 Ingredients: Dizzy Pig Rub 4 ounces assorted veggies, sliced olive oil, for tossing salt and pepper Directions: Preheat grilling basket using indirect heat at about 400º F. Toss veggies in a small amount of olive oil. Grill veggies until slightly charred and remove from heat. Toss more »
Boursin Butter
Recipe By: Chef JJ’s Back Yard Serving Size: 8 Ingredients: 1 pound unsalted butter 4 ounces boursin cheese 5 cloves garlic, minced chives, minced rosemary, chopped Directions: Combine all ingredients until well blended.
Lamb Loin
Recipe By: Bob Warren and Mark Tuggle Serving Size: 8 Ingredients: 2 pound lamb loin 2 cups whole milk yogurt 1/2 teaspoon saffron 1 tablespoon hot water 2 whole onion, slice thin 2 cloves garlic, finely chopped 2 strips orange zest 1/2 cup lemon juice 2 teaspoons salt 1 teaspoon black pepper Directions: Place the more »
Cranberry Orange Muffins
Recipe By: Chef JJ’s Back Yard Serving Size: 12 Ingredients: 2 cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon coarse kosher salt 1/4 teaspoon baking soda 1 cup buttermilk 2 tablespoons fresh orange juice 1 cup sugar 1/2 cup (1 stick) unsalted butter, room temperature 1 tablespoon (packed) finely grated orange peel 2 more »
Grilled Turkey Breast Sandwich
Recipe By: Larry and Michael Richardson Serving Size: 5 Ingredients: 1 1/4 pounds turkey tendelroin 3 ounces ipa 2 1/4 teaspoons stone ground mustard 3/4 teaspoon agave nectar 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 1 1/2 ounces sun dried tomatoes 5 leaf butter lettuce 5 slices thick sliced mozzarella or provolone 5 ciabatta more »
Pork Loin with Peach BBQ Sauce
Recipe By: Joe Perkins and Scott McAlister Serving Size: 16 Ingredients: red eye express dizzy rub 1 pounds pork tenderloin basic brine, see recipe salt and pepper, to taste Peach BBQ Sauce: 1/2 cup ketchup 1/4 cup peach preserves 1 teaspoon apple cider vinegar 1/2 teaspoon ancho chile powder Directions: Brine the pork for 2 more »