Recipes

Chilito de Hueve (egg chili)

by chef Hector Gonzalez-Mora, Noche Bruta

Craig’s Summer Salad

by Chef Bruce Moffett, Moffett Restaurant Group

Lemon Ricotta Gnocchi with Spring Onions Soubise and Asparagus

by Chef Alyssa Wilen of Chef Alyssa’s Kitchen

Epazote, Oyster Mushroom and Rainbow Chard Quesadilla

by chef Sam Diminich of Restaurant Constance

Seared Trout with Carolina Gold Rice and Herbed Buttermilk Sauce

by chef Chris Coleman of Built On Hospitality

Chef Alex’s Cajun Portobello Mushrooms

by Chef Alex Guarnaschelli I love the fact that a Portobello is fearless and can absorb and meld with the heat from a Cajun rub. It makes them resemble meat even more than they already do. Traditionally, Cajun fish is dipped in butter and then spices so that they adhere to the fish. In this… Continue reading Chef Alex’s Cajun Portobello Mushrooms

Baste Tasty Meatloaf Supreme

by chef Reggie Johnson, Baste Southern Style Sauces & Seasonings Serves 6-8 Ingredients: Directions:

Cabot Cheesy Potato Casserole

by Chef Michael Bowling, Hot Box Next Level Kitchen Serves 8-10 Ingredients:

Mexican Shrimp and Grits