10 Favorite Recipes from R&I 2008
From Koro Koro Skirt Steak Tataki and Turkey Moussaka to Sous-Vide Pork Belly and Strawberry-Rhubarb Cobbler, R&I's 2008 recipes reflect menus that embrace a broad range of culinary and ethnic influences.
-- Restaurants & Institutions, December 31, 2008
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Koro Koro Skirt Steak Tataki Japanese components such as spicy daikon and wakame seaweed complement the flavorful cut. featured in: The East Side: Asian-Accented Beef Dishes Asian accents tempt beef-loving diners to look beyond straightforward steaks and burgers. |
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Ina's Carrot Cake Ina’s garnishes its carrot cake with ice cream and berries to accompany lunch and dinner. featured in: Sweetly Satisfying Sweet bakery treats are simple indulgences that play dual menu roles as quick, easy-to-eat breakfasts and grab-and-go snacks. |
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Turkey Moussaka Gorgonzola cream sauce tops moussaka made with ground turkey at The Hungry I. featured in: Greek Revival The light, fresh flavors of Hellenic cuisine offer both classic and contemporary menu inspiration. |
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Strawberry-Rhubarb Cobbler The Montville Inn provides an upscale yet approachable American menu suitable for a strawberry-rhubarb aperitif and a cobbler finale. featured in: Desserts: Sweet-Natured Creative, seasonal fruit desserts can bridge the divide between a menu's savory and sweet sides. |
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Maitake Mushroom Agnolotti Jason Niederkorn serves house-made agnolotti at Cafe Del Rey in Marina Del Rey, Calif., where fillings vary from fresh pea purée in the spring to white-corn purée in the summer and maitake mushroom purée later in the year. featured in: Filled Pasta: The Right Stuffed Lighten up filled pasta with seasonal produce and fresh sauces. |
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Sous-Vide Pork Belly Chef Randy King cooks belly in a sous-vide style at Doubletree Hotel Boise-Riverside in Boise, Idaho. featured in: Hog Wilder Chefs who indulge their passion for pork find that customer appreciation quickly follows. |
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Bibimbap (Korean rice bowl) Versatile Korean rice-and-vegetable bowls can accommodate nearly any ingredient on hand. featured in: All-Access Asian Ten tips for adding easy Asian accents from India, Korea and beyond. |
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Crispy Fried Hominy Snacks at Michael’s Genuine Food & Drink include fried hominy, deviled eggs and crostini. featured in: Banking on the Bar Menu Exciting, innovative appetizers that take pub food to a higher level. |
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Fusilli with Pork Shoulder Ragu Inspired by Italy's Campania region, Chef Michael White pairs fusilli with pork ragu. featured in: Culinary Italian Lessons from Italy's 20 Diverse Regions Italy inspires American chefs and diners to explore its culinary breadth. |
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Warm Venison Salad with Chicories, Mushrooms, Currants and Bacon Vinaigrette Substantive and savory are the keywords for winter salads, such as this version with venison by Robbie Lewis. featured in: Hearty Salads Provide Cold Comfort Hearty ingredients help restaurant customers warm up to salads in cooler-weather months. |
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