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Chefs Plate Recipes - Yahoo Recipe Search
Food NetworkThe great thing about this three-in-one recipe is you don't have to choose your favorite, you can have them all. Each of these has a unique flavor from the tangy kick of sour cream and horseradish in the beef salad, the spicy and sweet of the cayenne and pickle relish in the deviled ham, to the mustard and salty capers in the chicken rillette. There's something for everyone to love.Food.comI adopted this recipe in September 2006, selecting it because I love healthy side dishes that add flavor to the plate. the original chef commented that the recipe is from Robert Del Grande.YummlyOh my gosh it was so delicious!! I like to think that I would have made Chef Flay proud 😁😁 Everything on the plate is Chef Bobby Flay recipes.YummlyAbsolutely the best shrimp I've ever had!❤️ Everything on the plate is Chef Bobby Flay recipes and I would like to think that I would have made him proud,Food52When I first had the chance to travel to Barcelona, I had already been obsessed with food and cooking for quite some time. So naturally, my first stop was the Boqueria. I fell so in love with the partially open air market that I had to be dragged away, begrudgingly, to see the city's other sights. I had breakfast and lunch there literally every day for the rest of my trip. What was so impressive to me, was that most of the bars and counter-style restaurants inside the market served unbelievably delicious dishes made with just 3 or 4 ingredients. They were able to make seemingly simple things taste so luxurious. One afternoon, as I passed the stalls of jewel-toned fresh juices, hanging legs of ham and displays of marcona almond honey candy, I saw one of the small restaurants serve a heaping plate of sauteed mushrooms, over which the chef then cracked an egg yolk - letting the thick yolk ooze down over the pile of screaming hot mushrooms. I may have drooled on myself at that point. This recipe is my home attempt to recreate that dish.Food and WineChef Way Karen Hatfield of Hatfield's in Los Angeles usually prepares mini versions of this recipe for her petit four plate, topping the rich, chocolaty cupcakes with a fluffy swirl of espresso meringue and some cocoa-nib dust.Easy Way Instead of making bite-size cupcake snacks, bake full-size cupcakes in standard muffin pans. Sprinkle the frosted cupcakes with a bit of cocoa powder mixed with instant espresso. More Cupcakes RecipesFood.comI wrote down this recipe from a Chef on television. I made my own slight changes. I have made this dozens of times and we lick the plate! I never liked collards until I discovered this recipe. I hope you enjoy it as much as we do :-)AllrecipesLearn how to cook sliced plantains until golden and sweet with this easy recipe. I think when you pair these with a plate of black beans and rice, you're talking about a super simple, very frugal, and very delicious dinner. I really hope you give them a try soon.Food and WineAndrew Zimmern’s Kitchen AdventuresOn my first visit to Malaysia, I found myself in Penang sitting in a small Thai café near New Lane, and I ordered something called Bangkok Chicken. I almost ate the plate, and when I was done, I began interrogating the chef about the dish and came up blank. Language barriers were one issue. The fact that I was a foot taller and twice this guy’s weight didn’t help, either. So I returned the next day with my crew, ordered the dish again, and this time positioned myself at his elbow while he made this dish.Now, in most of Asia, when someone is stir-frying, they have a dozen or so sambals and sauces already cooked, seasoning purees of all kinds already pounded in a mortar and so on, so it took me ordering this dish several times that day to figure it out, but it was worth it. This recipe serves four to six people as an entrée and can also be made with any protein imaginable. I have done this dish with halved lobsters, pork chops, quail, shrimp, even lamb chops, to much applause from the assembled hordes.The funniest part about this recipe is the joy it brings to people who notice that Simply Heinz ketchup is part of the recipe. I love to use Heinz’s corn syrup-free ketchup as an ingredient in cooking; the stuff is awesome and very traditional in many parts of southern Asia, where tomato-vinegar-sugar sauces have been used for centuries. The heat-sweet factor here is phenomenal, and I think this recipe is the one my friends clamor for the loudest when we plan dinner parties. Serve it with plenty of Asian short-grain or Thai sticky rice, a tart salad (anything from arugula with lemon and oil to spicy green papaya works superbly) and some steamed green vegetables.—Andrew Zimmern Stellar Thai Recipes
