Spicy lover
1- Pinch cilantro 1- 0z cucumber cubes ¼ oz- agave nectar 1 ½- oz José cuervo platino 1 oz- T&T mix 2 splash Tabasco hot sauce 1.- muddle cilantro, cucumbers, agave nectar and Tabasco 2.- add ice
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Chilaquiles
4 cups tortilla chips ¾ cup chicken stock ½ cup salsa (any) 1 tbsp corn oil ¼ onion Shredded lettuce 2 oz Mexican cheese (panela or Oaxaca) Crema fresca (Mexican sour cream) 1 oz pico de gallo 1.-
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Chocolate Tart
Chocolate Champion Lionel Clement Ingredients: 2 cups of heavy cream 13 oz semisweet chocolate chopped 1 cup of whole milk 3 eggs Preparation: To make the filling, mix heavy cream and whole milk
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Sliced sirloin salad
Capital Grille Las Vegas YIELD: 4 servings INGREDIENTS: Dry-aged sirloin 4-10 oz. Seasoning salt as needed Cucumbers (sliced on the bias) 16 slices Tomatoes (cut into wedges) 2 Mixed greens
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Cranberry- Ginger Relish
Gustav's Master Chef Catering 1/2 cup Sugar 1/3 cup Champagne or white wine vinegar 1/3 cup Fresh orange juice 1 tsp Finely julienned peeled fresh ginger Pinch
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Brussels Sprouts Hash
Gustav's Master Chef Catering 2 lbs Fresh Brussels sprouts 1 tbsp Olive oil 2 strips Bacon, finely chopped 2 each Apples, cored and diced 1 each
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Pan seared salmon/tomato saffron broth
Cafe Bleu Las Vegas - Chef Carlos Fernandez Ingredients: 5oz. Portion skinless Salmon Fillet Kosher Salt & FGBP for seasoning Vegetable Mélange: Spaghetti style in Mandolin 1 oz. Carrots 1 oz.
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The “Beltch” Breakfast Sandwich
J.C. Wooloughan Irish Pub inside JW Marriott Las Vegas
Ingredients:
Bacon - 2 strips
Fried Egg
Lettuce Leaf
Tomato Sliced
Cheddar Cheese
Sliced Ham
Sourdough Bread 2 slices
Building instructions:
Simple
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Red Zombie Bloody Mary
1.5 oz. SKYY Vodka
3 oz. Tomato Juice
0.5 tsp. Finely Grated Horseradish
1 tsp. Barbeque Sauce
3 Dashes Worcestershire Sauce
3 Dashes Tabasco Sauce
0.5 tsp. Finely Chopped Chipotle en Adobo
Pinch
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Black Widow Cocktail
1.5 oz. SKYY Infusions Raspberry vodka
0.5 oz. Triple Sec
2 oz. Pomegranate Juice
Squeeze of Fresh Lemon Juice
Raspberry Syrup
Draw a spider web on the inside of a chilled martini glass with raspberry
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Vampire's Elixir Cocktail
1) A girls night in this Halloween- In ode to hunky vampires Robert Pattinson and Stephen Moyer, cool yourself down after drooling over them on screen with a Vampire's Elixir: 1.5 oz. SKYY Raspberry
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Jack-O-Lantern Cocktail
2 oz. SKYY Citrus Infusions vodka
1 oz. Mango Nectar or Juice
0.5 oz. Orange Juice
0.5 oz. Fresh Sour*
Combine all of the ingredients in a cocktail shaker with ice. Shake vigorously and pour into
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Candy Corn Cookie Bark
By Le Cordon Bleu Las Vegas Chef Caroline Kelliher
Ingredients
1 cup Oreo cookies
16 ounces very good white chocolate, finely chopped
1 cup Pretzels
1 cup Candy Corn, Reeses Pieces or M&M's
¼
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Grilled Vegetable salad with Tomato Sorbet Truffle Vinaigrette
Le Cordon Bleu Las Vegas Chef Carlos Fernandez
Yield 8 portions
Ingredients for the salad:
1 ea. Zucchini
1 ea. Yellow squash
4 ea. Asparagus large
1 ea. Carrot jumbo
1 ea. Roasted peeled seeded
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European Crepes - Gustav's Catering
Makes: 8 Crepes (2oz. each) Ingredients: 3 Eggs ¾ cup Milk ¾ cup Club Soda 1 cup Flour 2 Tbs Sunflower or Grape Seed Oil 1 Tsp Sugar Preparation: Combine everything in a blender and blend for
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Lemon Veal Picatta - Gustav Mauler, Master Chef Catering
Serves 2
Ingredients:
6 each 1 ½ to 2 oz. pieces of veal, pounded thin
2 tbsp flour, to dust veal medallions
2 tbsp olive oil
1 oz. butter
1 each zest
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Tuna Tartare
Lay down avocado on cutting board. Place 2" ring mold over avocado. In a medium bowl mix Tuna, ¼ tsp Wasabi, ¾ T Tosa, Japanese Cucumbers, chopped pickled ginger, chives and scallions.
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ESPN Zone Grilled Pork Tenderloin
Measurement Ingredient
16 pieces Pork Tenderloin Medallions (3 oz)
½ Cup Chipotle Barbeque Sauce
Procedure
1. Place pork tenderloins in pan then
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ESPN Zone Baby Back Ribs
QT MEAS INGREDIENT
2 Racks Pork ribs
1/4 Cup Chicken stock
2 TBLS Liquid smoke
PROCEDURE:
1. Place
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ESPN Zone Chipotle Barbecue Sauce
Measurement Ingredient
2 cups Pure Maple Syrup
2 oz Whiskey
1 cup Olive Oil
2 cups
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