Search Results for: contemporary resort

Recipes Sweet Potato Pancakes The Wave Contemporary Resort

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Serves 4-6 Pancake Ingredients: 2 1/4 cups all-purpose flour 3 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1 1/2 cups milk 1 1/4 cups brown sugar 3/4 cup cooked, mashed sweet potato (from about 1 small sweet potato) 3 large eggs 3 tablespoons vegetable oil 1 teaspoon vanilla … Continue reading "Recipes Sweet Potato Pancakes The Wave Contemporary Resort"
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Recipes Teriyaki Sauce California Grill Contemporary Resort

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Yield: 1 quart Ingredients: 1 cup Aji-Mirin 1 cup soy sauce 1 cup granulated sugar 1 cup brown sugar 1 each garlic cloves, chopped 1 tablespoon ginger, chopped Method of Preparation: In a stockpot, add mirin and soy sauce, bring to boil. Before liquid comes to a boil, add granulated and brown sugars. Bring to … Continue reading "Recipes Teriyaki Sauce California Grill Contemporary Resort"
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Recipe Red Wine Butter/Steak Sauce Concourse Steakhouse Contemporary Resort

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Red Wine Butter Serving Size : 6 Ingredients 1/4 pound butter — whipped / unsalted 1/8 pound shallot — sliced 3/8 cup burgundy 3/8 ounce glace de viande 1/4 ounce green onion — sliced 1/8 ounce chives — sliced 1/16 ounce black pepper — freshly ground 1/3 ounce red wine powder Method In a small … Continue reading "Recipe Red Wine Butter/Steak Sauce Concourse Steakhouse Contemporary Resort"
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Recipe Strawberry Shortcake Trifle Chef Mickey’s Contemporary Resort

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Ingredients: 4 pints Fresh Strawberries 3 ounces Sugar 2 ounces Grand Mariner 1 Yellow Cake (9" Round) (Recipe below) 1 quart Heavy Cream 1 ounce Powdered Sugar 1 teaspoon Vanilla Method: Slice strawberries and gently mix in a bowl with sugar and Grand Marnier. Let sit for 20 minutes. Add the heavy cream, powdered sugar … Continue reading "Recipe Strawberry Shortcake Trifle Chef Mickey’s Contemporary Resort"
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Recipes Smoked Tomato Bisque Chef Mickey’s Contemporary Resort

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Yield: 1 gallon Ingredients: 1 1/2 Quart Vegetable Stock 8 ounces Tomato Paste 6 large beef steak tomatoes (Smoked) 15 ounce canned Tomatoes (Diced) 2 tablespoons Granulated Garlic 1 tablespoon Thyme 1/2 cup Sugar 2 tablespoons Hot Sauce 1 1/2 quart Heavy Cream 1/4 cup Cornstarch Slurry dried flat leaf Parsley for garnish Method of … Continue reading "Recipes Smoked Tomato Bisque Chef Mickey’s Contemporary Resort"
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Recipe Southern Sweet Mashed Potatoes The Wave Contemporary Resort

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Yield: 4 servings Ingredients: 2 cups diced sweet potatoes 2 tablespoons whole butter 4 tablespoons heavy cream 2 teaspoons brown sugar pinch of salt pinch of black pepper 3 tablespoons Jim Beam Bourbon Method of Preparation: Steam sweet potatoes until well cooked. While potatoes are cooking, place butter, sugar, cream and cook off bourbon on … Continue reading "Recipe Southern Sweet Mashed Potatoes The Wave Contemporary Resort"
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Recipe Chocolat Soufflè California Grill Restaurant Contemporary Resort

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by Chef Clifford Pleau Prep Time: 15 minutes Chill: At least 30 minutes Bake: 20 or 30 minutes Ingredients: 1 Tbsp. unsalted butter, melted 2/3 cup sugar 3 Tbsp. all-purpose flour 2 Tbsp. unsweetened cocoa powder I 1/3 cup 1 percent lowfat milk Whites from 4 large eggs, at room temperature (save 3 yolks for … Continue reading "Recipe Chocolat Soufflè California Grill Restaurant Contemporary Resort"
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Recipe Salmon and English Pea Risotto with Spring Ramps California Grill Contemporary Resort

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Yields 4 servings Ramp Pesto: 1 1/4 cups extra virgin olive oil 1/4 cup roughly chopped fresh whole ramps, root ends and tough tops removed and discarded 2 tablespoons grated aged (hard) goat cheese 1 1/2 tablespoons toasted pine nuts 1 teaspoon roasted garlic puree 1 clove garlic, peeled and minced Pinch coarse salt, coarsely … Continue reading "Recipe Salmon and English Pea Risotto with Spring Ramps California Grill Contemporary Resort"
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Recipe Pork Tamales Chef Mickey’s Contemporary Resort

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YIELD: Serves 6 Ingredients: 4 pounds Pork Shoulder 6 cups Water 8 Tablespoons Chile Powder 1/8 teaspoon Oregano 1/4 teaspoon Cumin 2 teaspoon Garlic 1 teaspoon Salt 5 pounds Masa Harina 1 pounds Lard Pork Broth 1 pk. Corn Husk Method: Boil meat in water until tender. Remove the meat from broth, saving broth for … Continue reading "Recipe Pork Tamales Chef Mickey’s Contemporary Resort"
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