Method:
1. Combine cabbage, the flours, the powders, ginger and salt in a mixing bowl.
2. Add enough water to bind the ingredients and mix well. The consistency of the batter should be thick, just enough to coat the cabbage.
3. Heat oil.
4. With a spoon, scoop the batter and drop in hot oil.
5. Fry until the edges are crisp, about 1-2 minutes. Then turn them over to fry on the other side, for another minute or so.
6. Remove with slotted spoon and drain on a paper towel.
7. Option – Serve with mint and coriander chutney

INGREDIENTS

1 – 1/2 cup crawfish tails

1 – 1/2 pint cold water

1/4 cup cooking oil

1 pint cold water mixed with 1/2 cup crawfish fat

1/4 cup all-purpose flour

1 teaspoon salt

1 small onion, chopped

1/4 teaspoon sugar

1 stick celery, chopped

1/4 teaspoon red pepper

1 clove garlic, mashed

1 tablespoon green onion

1 bay leaf

1 tablespoon chopped parsley

3/4 cup whole tomatoes, canned or fresh, chopped

INSTRUCTIONS

In a heavy bottomed pot, make a roux by adding flour to heated oil, over low heat, stir con-

stantly until a deep golden brown; take pot away from heat for fear of burning; add onion,

garlic and celery; cook about 5 minutes or until tender; stir; return to heat and add 1 pint of

water, tomatoes, sugar, salt and pepper; cook over high heat, stirring until sauce simmers;

then reduce heat again.

While sauce is simmering, combine remaining water with crawfish fat in a large saucepan,

cook over high heat, stirring constantly until it comes to a boil.

Add sauce to fat and water, let simmer 1 hour. Season with salt and pepper again if

needed. Add crawfish tails, green onion and parsley. Serve in soup plate over a scoop of

cooked rice.

COOKING TIP: Crawfish bisque improves in flavor if made ahead of serving time, and

chilled. However, do not add crawfish tails, parsley and green onions until ready to serve.

COOKING TIP: Crawfish tails toughen and get dark if overcooked, only cook 5 minutes,

they are somewhat like egg, shrimp, and oysters.

Seared Flank Steak atop a Baguette

with Maytag Blue Cheese

Prep/Cook Time: 3 hours / 20 minutes

INGREDIENTS

• 1 French Baguette

• 1 Flanks Steak

• ¼ cup olive oil

• ½ cup Maytag Blue Cheese Crumbled

• Salt & Pepper to Taste

• 1 Bottle Italian Dressing

DIRECTIONS

• Slice baguette into 24/36 sliced.  Brush with olive oil and toast in a 350

degree oven.

• Marinate flank steak in Italian dressing for 2 to 3 hours.  Remove from

marinade and grill on char grill or a grill pan to a medium rare.

• Sliced flank steak on an angle against the grain to keep the meat from

being tough.

• Place meat atop baguette and top with blue cheese.

• Put back in the oven until cheese has melted.

Crab & Artichoke Dip

Prep/Cook Time: 15 minutes

INGREDIENTS

• 1 pound of Cream Cheese

• 1 pint of Milk

• 1 can Artichoke Hearts

• 1 pound Crab Meat

• 1 teaspoon Cajun Spice Blend

DIRECTIONS

• Combine milk & cream cheese in a medium size pot on medium heat.

Blend together to make a cream cheese sauce.

• Chop artichoke heart into a medium dice

• After the milk & cream cheese mixture has been blended add artichoke

hearts, crabmeat and Cajun spice. Stir until blended.

• Serve hot with crackers, tortilla chips or sliced bread.

Cumin Seared Pork Loin Bruschetta

Prep/Cook Time: 30 minutes

INGREDIENTS

• 1 Pork Loin

• 2 tablespoons Cumin

• 1 French Baguette

• 1 bag Baby Green Lettuce

• ¼ cup Olive Oil

DIRECTIONS

• Rub pork loin with cumin and sear in oven safe sauté pan with a little olive

on all sides.  After searing place in a 350-degree oven and cook until the

internal temperature reaches 165 degrees.

• Slice baguette and brush with olive oil and toast in oven until golden

brown.

• Let bread cool and top with a small amount of baby green lettuce.

• Remove pork loin from oven and let stand for 15 minutes the slice and

place atop the baguette and garnish with your favorite mustard or salsa.

Caprese Skewers

Prep/Cook Time: 15 minutes

INGREDIENTS

• 1 Tub of Fresh Mini Mozzarella Balls or 1 large Fresh Mozzarella Ball

Cubed

• 1 Pint Cherry Tomatoes or Grape Tomatoes

• 2 oz Fresh Basil

• 1cup Balsamic Vinegar

• ½ Cup White Sugar

• 2 Tablespoons of Honey

• 1 Pack Bamboo Skewers

DIRECTIONS

• Wash basil and tomatoes in cold water.

• Bring balsamic vinegar to a boil and add sugar.  Blend together until sugar

is dissolved.  Once dissolved add honey and blend together.  Bring to a

boil then reduce heat and cook until the mixture makes syrup.

• On skewers alternate between tomato and basil wrapped mozzarella until

the skewer is filled.  Drizzle with the balsamic syrup.  Serve at room

temperature.

Apple Chicken Quesadilla

Prep/Cook Time 20 minutes

INGREDIENTS

• 2 medium apples, sliced

• 1 cup diced, cooked chicken breast

• 1/2 cup shredded Cheddar cheese

• 1/2 cup shredded Monterey Jack Cheese

• 1/2 cup fresh or frozen corn, thawed

• 1/2 cup chopped fresh tomatoes

• 1/2 cup chopped onion

• 1/4 teaspoon salt

• 6 (8 inch) (8 inch) flour tortillas

• 3/4 cup shredded lettuce

• 3/4 cup salsa

• 6 tablespoons sour cream

DIRECTIONS

• In a bowl, combine the first eight ingredients. Place about 3/4 cup on half

of each tortilla. Fold tortilla in half over filling and secure with toothpicks.

Place on a baking sheet coated with nonstick cooking spray. Bake at 400

degrees F for 8-10 minutes or until golden brown.

• Carefully turn quesadillas over; bake 5-8 minutes longer or until golden.

Discard toothpicks. Cut each quesadilla into three wedges; serve with

lettuce, salsa and sour cream.

Ingredients:

40 oz Pink Salmon (Canned or Pack

(Suggest Chicken of the Sea)

1/4 Diced White Onion

1 tsp Dijon Mustard

1 tbsp Worcestershire Sauce

2 tbsp Mayonnaise

3/4 Bread Crumbs

1 Vine Ripe Tomato

Salt

Black Pepper

Preparation:

Combine all ingredients except the tomato and for into

8 Salmon Burgers.  Sauté in in non-stick skillet until

crispy on each side.  Place atop a toasted Kaiser Roll.

Slice a thick slice of tomato and warm in skillet.

Season tomato with salt & pepper to taste.  Place

tomato atop of salmon burger and garnish with the Wa-

sabi Caesar Slaw

(Recipe Below).

Wasabi Slaw

Ingredients:

1/2 head Green Cabbage – Shredded

1/8 cup Shredded Carrots

1/8 cup Shredded Purple Cabbage

1/2 White Onion – Sliced Thin

1 tbsp Mayonnaise

1/2 tsp Wasabi Powder

1 tsp Caesar Dressing (Pre-Made)

2 tsp Sugar

Preparation:

Mix all ingredients together and serve cold atop the Salmon Burger.

Meringues Recipe
4 egg whites
1-1/4 cup sugar
1-1/4 tsp. vanilla
1-1/4 tsp. vinegar
Makes 40 Meringues
15 egg whites
5 cups sugar
5 tsp. vanilla
5 tsp. vinegar

Chocolate Sauce
3 squares unsweetened chocolate
1/4 cup water
1 cup sugar
3 tbs. white Karo Syrup
1 small can pet milk
2 tsp. vanilla
Melt chocolate in water in double boiler. Add milk, sugar and vanilla. Cook until thick.

INSTRUCTIONS:
Preheat oven to 400 degrees. Beat egg whites until they form soft peaks. Graually add sugar. Bet until firm peaks form. Add vanilla and vinegar. Line cookie sheet with brown paper; do not grease. Drop large tablespoonfuls meringue on paper. Make hollow in centers to form nests. Place meringues in oven and turn heat down to 250 degrees. Bake aout 45 minutes or until meringues are crisp to touch.

# Granulated sugar 13 oz / 369 g

# Egg whites 13 oz / 369 g

# Cake flour, sifted 12 oz / 340 g

# Confectioners’ sugar as needed

via Ladyfingers : CIAProchef.com.

Directions:
- start by slicing the apple on a mandolin or slicer as thin as possible. The thinner the better, next brush each piece with the simple syrup. Place in 250 degree oven for 30 to 45 min. until apples have just began to crisp, remove and while still pliable place the slices into a muffin mold and let stand until apple have cooled, remove from mold and reserve. Next poach the shrimp and scallops until just slightly undercooked, remove and toss with the rest of the ingredients, season to taste and serve on the apple cups.

PREP TIME 5 Min COOK TIME 0 Min READY IN 15 Min
Servings 5

INGREDIENTS (Nutrition)
2 avocados
1 tablespoon orange zest
1/8 teaspoon ground ginger
1 teaspoon salt
1 pinch ground black pepper
3 cups milk

DIRECTIONS
Peel avocados and remove the pits. Cut flesh into chunks.
Put into blender with orange peel, ginger salt and pepper. Blend, adding milk a little at a time, until mixture is smooth.
Pour into dish, cover and refrigerate. Serve chilled. Garnish with avocado slices if desired.

PREP TIME 15 Min COOK TIME 50 Min READY IN 1 Hr 45 Min
Servings 12

INGREDIENTS (Nutrition)
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

PREP TIME 15 Min READY IN 2 Hrs 15 Min 2 Servings

INGREDIENTS (Nutrition)
1 (14.5 ounce) can fire-roasted diced tomatoes, with juice
1/4 cup toasted pine nuts
2 tablespoons chopped fresh basil
2 cloves garlic, coarsely chopped
2 tablespoons fresh parsley leaves
1 teaspoon olive oil
1 dash salt

DIRECTIONS
Combine the tomatoes with juice, pine nuts, basil, garlic, parsley, olive oil, and salt in a blender; puree until smooth. Chill at least 2 hours before serving.

PREP TIME 10 Min
COOK TIME 10 Min
READY IN 20 Min
Servings 4

INGREDIENTS (Nutrition)
1 pound crabmeat
1/2 cup dry bread crumbs
1 egg, beaten
1 tablespoon mayonnaise
1 teaspoon prepared Dijon-style mustard
1 teaspoon Worcestershire sauce
1 tablespoon Old Bay Seasoning TM
2 tablespoons butter

DIRECTIONS
In a medium size bowl, combine the bread crumbs and the crab meat. Stir the beaten egg, mayonnaise, mustard, Worcestershire and Old Bay Seasoning. Lightly mix these ingredients being careful not to overwork the crab meat. Form into 8 round, flat crab cakes.
Heat butter in a skillet over medium heat. Fry the cakes on each side until crusty and golden brown. Serve warm.

PREP TIME 30 Min
COOK TIME 30 Min
READY IN 2 Hrs
Servings 5

INGREDIENTS (Nutrition)
2 cups uncooked short-grain white rice
2 1/4 cups water
1/4 cup soy sauce
2 teaspoons honey
1 teaspoon minced garlic
3 ounces firm tofu, cut into 1/2 inch strips
2 tablespoons rice vinegar
4 sheets nori seaweed sheets
1/2 cucumber, julienned
1/2 avocado, julienned
1 small carrot, julienned

DIRECTIONS
In a large saucepan cover rice with water and let stand for 30 minutes.
In a shallow dish combine soy sauce, honey and garlic. In this mixture marinate tofu for at least 30 minutes.
Bring water and rice to a boil and then reduce heat; simmer for about 20 minutes, or until thick and sticky. In a large glass bowl combine cooked rice with rice vinegar.
Place a sheet of nori on a bamboo mat. Working with wet hands, spread 1/4 of the rice evenly over the nori; leave about 1/2 inch on the top edge of the nori. Place 2 strips of marinated tofu end to end about 1 inch from the bottom. Place 2 strips of cucumber next to the tofu, then avocado and carrot.
Roll nori tightly from the bottom, using the mat to help make a tight roll. Seal by moistening with water the 1/2 inch at the top. Repeat with remaining ingredients. Slice with a serrated knife into 1 inch thick slices.

PREP TIME 20 Min
COOK TIME 25 Min
READY IN 45 Min
Servings 6

INGREDIENTS (Nutrition)
1 (8 ounce) package lasagna noodles
2 teaspoons vegetable oil
10 ounces ground lamb
1 teaspoon dried sage
1 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 (5.5 ounce) package crumbled goat cheese
1 bunch fresh mint
1/4 cup pine nuts
6 tablespoons olive oil

DIRECTIONS
Bring a large pot of lightly-salted water to a rolling boil. Cook the pasta in the boiling water uncovered until cooked through but still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. Cut each sheet in half, width-wise.
Heat the vegetable oil in a skillet over medium heat; cook the lamb in the hot oil until evenly browned, 7 to 10 minutes. Season with the sage, thyme, salt, and pepper. Remove from heat; stir the goat cheese into the cooked lamb. Spoon about 1 tablespoon of the lamb mixture into the center of each of the lasagna sheets and roll into a cylinder; arrange on a plate.
Blend the mint, pine nuts, and olive oil in a blender until finely chopped but not liquefied; drizzle over the rolls to serve.

PREP TIME 5 Min
COOK TIME 30 Min
READY IN 35 Min
Servings 4

INGREDIENTS (Nutrition)
4 medium beets – scrubbed, trimmed and cut in half
1/3 cup chopped walnuts
3 tablespoons maple syrup
1 (10 ounce) package mixed baby salad greens
1/2 cup frozen orange juice concentrate
1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
2 ounces goat cheese

DIRECTIONS
Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.

Yield: 6 servings

• 1 tablespoon extra-virgin olive oil
• 2 medium-large leeks (about 12 ounces total), split lengthwise, washed thoroughly, and sliced crosswise
• 1 small yellow onion, chopped
• 5 large egg yolks
• 1 cup heavy (whipping) cream
• 1 cup half-and-half
• 5 ounces Gorgonzola cheese, crumbled
• 1 tablespoon minced fresh dill or tarragon, or 3/4 teaspoon dried dill or tarragon
• 3 tablespoons minced Italian parsley
• Salt and freshly ground black pepper to taste
• 24 teaspoons or 6 tablespoons grated Parmesan cheese

PROCEDURE:

1. Preheat the oven to 275 degrees. In a medium saucepan, heat the oil over medium heat. Add the leeks and onion, and sauté for 7 to 10 minutes, or until soft.
2. In a medium bowl, whisk the egg yolks until pale in color. Whisk in the cream and half-and-half. Mix in the leeks, onions, Gorgonzola, dill or tarragon, parsley, salt, and pepper.
3. Place six standard-size flan dishes in a baking pan. Divide the custard mixture among the dishes. Pour warm water into the pan to come halfway up the sides of the dishes. Bake in the oven for 35 to 40 minutes, or until the center of each custard still jiggles slightly. Remove from the oven and lift the dishes from the hot water. Place the dishes on a baking sheet.
4. Evenly sprinkle 4 teaspoons grated cheese or 1 1/2 teaspoons sugar over each custard. Using a hand-held blowtorch, brown the cheese. Serve hot.

1 lb. ground beef
1 medium finely grated carrot
1 cup unseasoned breadcrumbs
1 egg
1 small onion, grated
2 cloves garlic, chopped

INSTRUCTIONS:
Vegeta (vegetable flavored salt/spice blend available in most ethnic food stores) to taste (usually 1 tbsp.)
Oil for frying

Fry grated onion
Mix the meat, breadcrumbs, carrots, egg, , chopped garlic and vegeta in a large bowl, and smoosh it around until it’s very well mixed.

Make cherry sized meatballs 

Heat oil for frying

Fry meatballs in oil until they are deep golden brown and well caramelized on the outside. Test one to make sure it is cooked all the way on the inside 
This is my version from watching my housekeeper making them. She is from Brasov but I would like the translyvanian version-the home of the creepy vampires.

• 10 oz Flat Iron Steak ( Round Pounded Thinly ¾in )
• 3 ea. Button mushrooms, sliced
• 1 tbsp. shallots
• 1 tsp garlic
• 1 oz Worcestershire Sauce
• 1 tbsp Dijon
• 4 oz brandy or cognac
• 1 tsp paprika
• 3 tbsp butter
• ½ stalk salsify, peeled and shaved
• 1 C canola oil
• TT salt/pepper

Directions: 
Season the steak with salt, pepper and paprika next in a saute pan melt the butter and sear the steak for 3 to 5 min. next flip the steak and add the shallots, garlic, mushrooms. Saute lightly and add the Worcestershire sauce and brandy. Remove the steak and allow to rest, next whisk in the Dijon and season to taste. Know heat the oil to 350 degrees and fry the salsify until golden brown, season to taste, cut 3 strips off the steak and arrange on a bias then place the steak on a square plate and plate the salsify next to it, drizzle the sauce around the plate.

• 8 oz Wyugu Beef ( Loin Preferred )
• 2 oz Miso
• 1 tbsp soy sauce
• 5 oz Water
• 1 tbsp Thai Sweet Chili
• 3 oz Stir Fry Vegetables
• 5 oz Soba Noodles (Cooked) 
• 1 tsp shallots
• 2 oz Teriyaki Sauce
• 1 tsp Black sesame seeds
• ** Daikon Sprouts
• TT salt/ pepper

Directions: 
Start by adding the miso and water into a sauce pot and bring to a boil, add soy sauce, remove and allow to cool next pour miso over the steak and let marinade for 6hrs to 10hrs. Know cut the beef into 3 equal parts and sear over medium high heat until golden brown remove and allow to rest, in another saute pan add the shallots and stir fry vegetables and saute until translucent; know add the Thai sweet chili, teriyaki sauce and soba noodles. Saute until evenly incorporated season to taste and place in large pasta bowl and arrange beef on top garnish with sesame seeds and Daikon sprouts.

Lemon Cornmeal Cake With Mascarpone Sauce

Restaurant/Operation Wine Spectator Greystone, St. Helena, Calif.

Menupart Condiments, Dips and Sauces,Desserts

Daypart Lunch,Dinner

Region American

Source Ivy Awards

via Recipe for Lemon Cornmeal Cake With Mascarpone Sauce from Restaurants & Institutions website.

Inside-Out Carrot-Cake Sandwich Cookies

Restaurant/Operation Apple Pie Bakery Café, Hyde Park, N.Y.

Menupart Desserts

Daypart Snacks

Source Ivy Awards

via Recipe for Inside-Out Carrot-Cake Sandwich Cookies from Restaurants & Institutions website.

Cherry Crisp

24 servings

Fruit crisps are familiar fare at tables around the country and everyone finds them comforting and satisfying. This simple version is filled with cherry filling and topped with an oat-nut-brown sugar topping that makes a perfect compliment to the smooth, sweet filling.

via Knouse Foodservice: Recipes: Cherry Crisp .

Chocolate Cremoso with Sea Salt, Olive Oil, Sourdough Crostini and Espresso Parfait

Chef Hedy Goldsmith

Restaurant/Operation Michael’s Genuine Food & Drink, Miami

Menupart Desserts

Daypart Snacks

Region American

Source R&I

via Recipe for Chocolate Cremoso with Sea Salt, Olive Oil, Sourdough Crostini and Espresso Parfait from Restaurants & Institutions website.

Banana-Split Cookie Bars

Restaurant/Operation Swedish Medical Center, Seattle

Menupart Desserts

Daypart Snacks

Source Ivy Awards

via Recipe for Banana-Split Cookie Bars from Restaurants & Institutions website.

Rustic Eggs with Serrano Ham, Piquillo Peppers and Fresh Wisconsin Mozzarella

By Chef Kristine Subido

Ingredients:

1/4 cup plus 1 tablespoon canola oil, divided

2 shallots, minced

1 tablespoon garlic, chopped

1 cup cooked red potatoes, diced

1 cup roasted piquillo peppers, drained, sliced

4 eggs

Salt and pepper to taste

6 slices Serrano ham or prosciutto, sliced into strips

6 to 8 ounces Wisconsin Fresh Mozzarella Cheese, diced

4 fresh basil leaves, julienned

Extra virgin olive oil

Warm crusty bread

via

Rustic Eggs with Serrano Ham, Piquillo Peppers and Fresh Wisconsin Mozzarella | Wisconsin Milk Marketing Board

.

Recipe: Peanuts and Porter Ice Cream Sandwich

Chef Rebekah Korthals

Restaurant/Operation The Golf Club at Newcastle, Newcastle, WA

Menupart Desserts,Eggs, Cheeses and Dairy

Daypart Snacks

Source R&I

via Recipe for Peanuts and Porter Ice Cream Sandwich from Restaurants & Institutions website.

Recipe for Jungle Juice Cocktail from Restaurants & Institutions website.

Ceviche : CIAProchef.com.

Baby-Back Ribs with Mostarda and Espresso Barbecue Sauce

via Recipe for Baby-Back Ribs with Mostarda and Espresso Barbecue Sauce from Restaurants & Institutions website.

Turkey and Shiitake Loaf with Chipotle Barbecue Sauce

via Recipe for Turkey and Shiitake Loaf with Chipotle Barbecue Sauce from Restaurants & Institutions website.