Honey Sesame Chili Chicken Recipe - Chef Pankaj

Description: Batter fried chicken in a hot sweet sauce tossed with honey and sesame seeds.
Prep: 20 min + Cook: 10 min
Serves: 3-4
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Crispy Chicken Strips with Tangy Apricot-Mustard Sauce Recipe - Chef Tim Gannon


Cooking Method: stovetop - fry
Yields: 24 servings, 3 chicken strips and 2 Tbsp. sauce each

Tangy Apricot-Mustard Sauce Recipe - Chef Tim Gannon


Description: A recipe from the co-founder of Outback Steakhouse. This sauce is used with his Crispy Chicken Strips with Tangy Apricot-Mustard Sauce recipe.

Bulgogi Beef Recipe - Chef John

Description: You can use this recipe with boneless short ribs, pork loin, or chicken.
Yields: 2 large portions

Korean Fried Chicken Sauce Recipe - Chef John

Description: "I think it’s pretty classic, there are a couple of things I do differently. I like to add lots of green onion and garlic, as well as not cook this quite as long as most recipes call for...The only drawback is you don’t get quite as deep a red color."

Korean Fried Chicken Recipe - Chef John

Description: "No other method I've come across has the same combination of tender, juicy, flavorful chicken, and plate-scratching crispiness as this Korean fried chicken recipe"

Yields: 4 portions Korean Fried Chicken 

Brandywine Bay Restaurant: Angus Beef Caribbean Fondue - Chef Davide Pugliese

Ingredients: 
1-1/2 lbs. Certified Angus Beef ® top sirloin, sirloin cap or ribeye cap

Oil for fondue Ingredients: 

Brandywine Bay Restaurant: Caribbean Rub - Chef Davide Pugliese

Ingredients: 
1 Tbsp. ground allspice
1 Tbsp. ground ginger
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 pinch habañero pepper powder or Cayenne pepper
1/4 Tbsp. smoked paprika
Salt to taste

Ingredients (Alternative Recipe used for Grilled Coulotte with Caribbean Rub & Cilantro Aioli): 
1 Tbsp. ground allspice
1 Tbsp. ground ginger
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 pinch habañero pepper powder or Cayenne pepper
1/4 Tbsp. smoked paprika
1/2 cup corn syrup
1/4 cup oil
Salt to taste

Gotham Bar and Grill: Walnut Vinaigrette

Notes: Alfred Portale makes this vinaigrette to dress his pear salad at Gotham Bar and Grill in New York City. Serves: 6

Gotham Bar and Grill: Hot Fudge Sundae

Chef's Notes: "This hot fudge sundae is nothing close to what you grew up with. That’s a good thing. Here, you’ll mix up a dreamy concoction of cream, bananas, rum and frozen Heath bars, run it through an ice cream maker, and then douse it in a rich chocolate-butter sauce. You can’t lose." Total Time: 40 minutes, plus refrigeration

Kona Grill: Macadamia Nut Chicken Recipe

Ingredients:
4- 8 ounce skinned and deboned chicken breast
1/4 cup chopped macadamia nuts
3 cups of panko (Japanese breadcrumbs)
1/4 cups flour
1/2 cup milk
3 whole eggs
Salt and Pepper to taste

Morton’s Grille: Red Velvet Drink Recipe

Ingredients:
Red Velvet
Whipped Vodka 1/2 oz.
Chambord 1/2 oz.
Lindeman’s Lambic 4 oz.
Fomz Wild Berry
Raspberry 1 each

Creamy Cappuccino Italian Ice - Chef Jamie Roraback

Ingredients: instant espresso powder or regular instant coffee, condensed sweetened milk
Serves: 6

Root Restaurant: Pecan Pie Recipe - Chef Emily Davis

Dairy: eggs, butter,
Seasonings: salt, 
Other: pecan pieces, vanilla extract, light corn syrup, brown sugar, pie dough,
Cooking Method: oven
 

Morton’s Grille: Raspberry Mule Drink Recipe (non-alcoholic version)

$16 - Raspberry Moscow Mule
Russian Standard Vodka, Raspberry Purée, Lime, Fever Tree Ginger Beer

Cheesecake Factory: Chicken Bellagio Recipe


Meats: chicken breasts, prosciutto
Produce: baby arugula, lemon
Dairy: Parmesan/Romano cheese blend, butter
Seasonings: Kosher salt, black pepper 
Other: spaghettini pasta, all-purpose flour, seasoned breadcrumbs, chicken broth, olive oil
Cooking Method: stovetop
 

Quilon: Mangalorean Chicken Curry - Chef Sriram Aylur

Meats: chicken
Produce: grated coconut, onion 
Seasonings: red chillies, whole peppercorn, cumin seeds, coriander seeds, turmeric powder,  Tamarind 
Cooking Method: stovetop

Belmond Mount Nelson Hotel: Roasted Baby Potatoes

Produce: baby potatoes, thyme, garlic, chives
Dairy: sour cream
Seasonings: bay leaf, black pepper
Other: olive oil
Cooking Method: stovetop, oven

Hotel Grande Bretagne: Baby Pork with Celery Root, Green Apple and Raisins Recipe


Meats: baby pork cutlet
Produce: celery root, sour green apple, 
Dairy: butter, milk
Seasonings: salt and pepper
Other: raisins, olive oil
Cooking Method: oven
Serves: 1 person

Pomegranate Sorbet - Chef Jamie Roraback

Ingredients: granulated sugar, pomegranate juice, lemon
Yields: about 1 quart

Hurricane Grill & Wings: Chipotle Raspberry Wings


Meats: chicken wings
Produce: garlic
Dairy: butter
Seasonings: salt and pepper
Other: olive oil, raspberry jam, chipotle peppers, soy bean oil
Cooking Method: fry

Kempinski Hotel: Hedda Adlon Punch Recipe

Description: A Christmas drink recipe from Kempinski's Hotel Adlon in Berlin and Hotel Atlantic in Hamburg, Germany
 

Kempinski Hotel: Atlantic Cinnamon Stars Cookies

Description: A Christmas cookie recipe from Kempinski's Hotel Adlon in Berlin and Hotel Atlantic in Hamburg, Germany

Border Grill: Red Sangria Recipe

Red Sangria is the perfect drink for entertaining a crowd and looks especially nice when served in sangria pitchers.

Peter Luger-Style Steak Sauce Recipe

Description: This is a cross between a steak sauce and a cocktail sauce.
Cooking Method: Mix
Total Time: 10 minutes
Yields: 1.5 cups
 

Peter Luger Steakhouse: German-Style Hash Brown Potatoes

Hash browns potatoes are serve with steaks.
Produce: Idaho potatoes, onions,
Dairy: butter
Seasonings: paprika, salt, ground white pepper
Other: vegetable oil
Cooking Method: stovetop

Border Grill: Eggnog Recipe

Dairy: heavy cream, eggs, whole milk
Seasonings: ground cinnamon, ground anise Ground allspice, nutmeg, rum
Other: sugar 
 

Pennette with Cauliflower Ragu - Chef Mario Batali

Produce: cauliflower, white onion, garlic, rosemary 
Dairy: Parmigiano-Reggiano, unsalted butter 
Seasonings: red pepper flakes, Kosher salt
Other: olive oil, pennette, bread crumbs
Cooking Method: stovetop
Serves: 6
 

Canvas Cake: Hearty Breakfast Cookies - Chef Choi Yoon-Young

Description: “muesli in cookie form,” “low in sugar,” “rich in fiber and potassium” and “full of heart-healthy nuts.”

 

SeaSalt Restaurant: Ginger-Scallion Prawns with Coriander-Scented Rice - Chef Lulzim Rexhepi


Seafood: prawns
Produce: ginger, scallions, cilantro, garlic, lime 
Dairy: butter
Seasonings: Asian five spice, salt, pepper
Other: oil jasmine, rice 
Cooking Method: stovetop