|
|
THE AMERICAN PALATE
But when the time comes that a man has
had his dinner, then the true man comes
to the surface
Mark Twain, 1902
POULTRY
Chicken Marsala
Chicken with Creamy Boursin
Oven Fried Chicken Breasts in Mustard
Cornmeal Crust
Sautéed Chicken with Red Onions, Bell
Peppers and Capers
Stuffed Chicken Breasts with Basil Pesto
Stuffed Chicken Breasts with Sun Dried
Tomatoes and Mozzarella
Boneless Chicken Thighs Stuffed with
Goat Cheese, Mushrooms and Shallots in
Phyllo Case.
Turkey Roulade with Spinach, Fontina
Cheese and Dried Cranberries
Roasted Chicken with Maple Seasoning
Chicken Roulade with Mozzarella
PORK
**Pork Tenderloin Roulade with Mango,
Swiss Chard and Red Onion in a Mango
Sauce
Pork Tenderloin Roulade with Pears,
Prosciutto and Goat Cheese
with a Pear-Passion Fruit Madeira Sauce
Pork Tenderloin with Zesty Orange and
Bell Pepper Pan Sauce
Southwestern Style Pork Cutlets in an
Avocado Sour Cream Sauce
Sausages Smothered in Red Cabbage
Pork Chops Stuffed with Basil Pesto and
Caramelized Onions
Roasted Pork Loin with Asian Spices
Pork Tenderloin with Herb Dijon Crust
Bacon and Leek Quiche
Puff Pastry Tart with Pancetta, Zucchini
and Shallots
Cajun Pork
Pork Roulade with Fontina and Arugula
Braised Garlic Infused Pork Shoulder
Glazed Pork Chops
Pecan Encrusted Pork Medallions in Sage Cream Sauce
BEEF/VEAL
*Rolled Flank Steak with Spinach and
Prosciutto
Tender Pot Roasted Beef with Root
Vegetables and Potatoes
Cajun Style Meatloaf
Beef and Pork Roulade Stuffed with
Spinach, Provolone Cheese and Sweet
Potato
Southwestern Style Beef Tenderloin Chili
with Chiles and Wild Turkey Bourbon
Veal Milanese
Veal Saltimbocca
Veal Marsala
Grilled Beef with Asian Spices
Baby Back Ribs with Bourbon Marinade
Beef Roast with Root Vegetables
Sauteed Beef, Red Peppers and Aromatics in a Balsamic Soy Sauce
Herbed Braised Short Ribs
Jamaican Jerk Flank Steak
*Courtesy Chef Lisa Waldschmidt, Category
Winner APCA Recipe Contest, 2005
** Recipe Chef Paula Biondino, Grand
Prize Winner APCA Recipe Contest, 2005
FISH
*Salmon Gone Wild
Salmon with Caper-Anchovy Butter
Cajun Style Salmon
Pan Grilled Salmon with Balsamic Glaze
Pan Seared Tuna with Papaya-Mint Salsa
Roasted Halibut with Citrus-Herb
Vinaigrette
Pan Sautéed Halibut in Walnut Crust
Pan Grilled Flounder with Cajun Spices
and Mango Salsa
Baked Sole with Baby Bella Mushrooms and
Monterey Jack Cheese
Tilapia with Lemon and Parmesan
Sea Scallops and Belgian Endive
Sautéed Shrimp in a Rustic Sauce
Spicy Shrimp Cake with Mango Salsa
Seared Salmon with Thai Vegetables
Maple Glazed Salmon with Grilled Pineapple
Grilled Citrus Halibut
Pecan Encrusted Tilapia
Sea Scallops with Moroccan Spices
Sauteed Crab Cakes
*Courtesy Chef Jody Peppler, Category
Winner APCA Recipe Contest, 2005
THE DISCERNING PALATE
The art of dining well is no slight art,
the pleasure not a slight pleasure
Michel de Montaigne 1533-1592
HORS D'OEUVRES
Crostini of Roasted Garlic, Sun Dried
Tomatoes and Cannellini Bean Purée
Crostini of Roasted Eggplant, Sun Dried
Tomatoes, Herb Butter
Crostini with Pancetta, Caramelized
Onions and Goat Cheese
Crostini with Boursin & Marinated
Artichokes
Country Style Sweet Onion, Olive, Bacon
and Goat Cheese Tart
Prosciutto and Figs with Balsamic Glaze
Sweet & Spicy Mixed Nuts and Dried
Cranberries
Provolone Crostini with Anchovy Herb
Butter
Crostini with Wild Mushroom Pesto
Gorgonzola and Mango Wedge Encased in
Prosciutto Wrap with Balsamic Drizzle
Brie en Croûte with Pears, Hazelnuts and
Frangelico
Brie en Croûte with Apples and Almonds
Tangy Crab Mousse
Roasted Pepper Rolls with Prosciutto,
Blue Cheese and Pignole Nuts
Smoked Salmon & Wasabi Canapé
*Stuffed Pepper Slices with Anchovies,
Pignole Nuts and Capers
Chicken Tenders with Mustard and
Prosciutto
Sun Dried Tomato, Olive and Prosciutto Tapenade on Endive leaves
Sun Dried Tomato, Provolone, Olive and Basil Puff Pastry Twists
Cannellini Bean Hummus with Roasted Garlic and Herbed Pita Wedges
*Inspiration, Chef Mario Batali
THE ACCOMPANIMENT PALATE
The discovery of a new dish does more
for the happiness of mankind than the
discovery of a star
Jean-Anthelme Brillat-Savarin
Peas with Bacon and Garlic
Roasted Tomatoes with Garlic, Anchovies
and Red Onion
Butternut Squash and Cheddar Cheese
Gratin
Caramelized Onion and Potato Gratin
Sautéed Zucchini with Pignole Nuts
Crispy Potatoes with Prosciutto and
Parmesan Cheese
Baby Peas with Pancetta, Garlic and
Shallot
Rutabaga with Caramelized Onion
Wilted Radiccio and Fennel
Sautéed Spinach
Sauerkraut with Apples and White Wine
Eggplant Caponata Salad
Barley, Roasted Pepper and Walnut Salad
Orzo and Artichoke Salad with Prosciutto
*Polenta Terrine with Sausage, Roasted
Peppers and Mozzarella
Sweet and Tangy Sweet Potato, Green Beans, Bacon and Walnuts
Salad of Roasted Fennel and Beets with a Mango Vinaigrette
Chicken Salad with Raspberry and Walnuts
Arugula and Roasted Pears with Walnuts and Gorgonzola
Warm Potato Salad
Sauteed Broccoli with Garlic Lemon Sauce
Sauteed Broccoli with Spicy Asian flavors
Classic Rice Pilaf
Glazed Sugar Snap Peas with Pearl Onions
Roasted Brussels Sprouts and Pancetta
Braised Swiss Chard with Red Onion and GarlicGlazed Carrots with Sage
GRAINS
Risotto with Accompanying Sauces
Soft Polenta with Accompanying Sauces
Firm Polenta with Accompanying Sauces
*Inspiration, Chef Mario Batali
THE INTERNATIONAL PALATE
Food is our common ground, a universal
experience
James Beard, 2003
ITALIAN
Chicken Toscana
Chicken Marsala
Chicken Saltimbocca
Chicken Cacciatora (Hunter’s Style)
Chicken Breast Stuffed with Prosciutto
and Fontina Cheese in a Butter Sage Pan
Sauce
Chicken Thighs Stuffed with Pancetta,
Sun-Dried Tomatoes and Mozzarella
Chicken Strips with Mushrooms and Chile
Peppers in a Red Wine Sauce
Chicken Parmesan with Spicy Tomato Sauce
and Fresh Mozzarella
Eggplant Rolatini with Prosciutto,
Ricotta and Parmesan
Sausage and Broccoli Rabe
Porchetta
Pork Chops Stuffed with Pesto
Sautéed Pork Medallions with Asparagus
and Balsamic Glaze
Veal Parmesan
Veal Marsala
Veal Saltimbocca
Tuna and Cannellini Bean Salad
Risotto with Accompanying Sauces
Soft Polenta with Accompanying Sauces
Firm Polenta with Accompanying Sauces
Gnocchi with Accompanying Sauces
PASTA
Linguini with Classic Pesto
Spaghetti Carbonara with Pancetta
Fettucini with Creamy Gorgonzola Sauce
Meatballs and “Gravy” with Penne
Cici Beans, Tomatoes and Garlic with
Orechiette
Fettucini in Spicy Amatriciana Sauce
Rigatoni with Puttanesca Sauce
Farfalle with Eggplant and Tomatoes
Orechiette, Swiss Chard and Anchovy
Clam Sauce, Red or White, with Linguini
Tuna in Tomato Sauce with Cavatappi
Bacon and Clam Sauce with Spaghetti
Caramelized Onion, Blue Cheese and
Garlic with Farfalle
Sun Dried Tomatoes, Artichokes and
Sausage with Fusilli
Sun Dried Tomatoes, Spinach and Fontina
with Cavatappi
Marinated Artichokes, Red Onions,
Chicken in Cream Sauce with Farfalle
Linguini with Prosciutto, Smoked
Mozzarella and Asparagus
Penne with Tomato, Eggplant and Two
Cheeses
ADDITIONAL PASTA & SAUCES
Spaghetti with Fra Diavolo Sauce
Swiss Chard and Gorgonzola on Penne
Linguini with Tomatoes and Vodka
Spaghetti Carbonara
Sausage, Tomatoes and Mushroom with
Rigatoni
Tuna, Capers and Olives with Spaghetti
Radicchio, SunDried Tomatoes and Ham in
a Creamy Blue Cheese Sauce with Linguini
Asparagus, Prosciutto and Roasted Garlic
Sauce with Cheese Tortellini
Fusilli with Chicken and Pesto
MEXICAN, THE CARIBBEAN AND EUROPEAN
Beef Short Ribs in Chipotle Sauce
Beef Enchiladas in Salsa Roja
Chicken Enchiladas in Salsa Verde
Pork in Tomatilla Sauce
Turkey Paillard in Tequila Lime Sauce
*Aji de Gallina (Chicken with Peppers,
Chiles and Walnuts in a Cream Reduction
Sauce)
Chili con Carne with Jalapeño Corn Bread
Cuban Spiced Pork
Sautéed Pork Tenderloin Medallions with
Red Onion Marmalade
Jamaican Jerk Chicken
Jamaican Jerk Pork
Chicken Adobo
Brazilian Style Chicken with Mushrooms
Brazilian Pork with Vegetables and Herbs
Hungarian Chicken Paprikás
Beef Goulash with Noodles
Triple Cheese and Stout with Rotelli
ASIAN
Korean Kalbi (Beef Ribs with Soy and
Sesame Seed)
Korean Bulgogi (Flank Steak in a Soy and
Ginger Marinade)
Sweet and Spicy Barbequed Baby Back Ribs
Beef with Soy and Sesame
Szechuan Stir Fry
Cashew Chicken
Spicy Peanut Chicken
Spicy Pork Balls
Pork with Vegetables
Pork with Plums
Pork Satay
Salmon with Leeks and Chiles
Coconut Shrimp
Salmon with Thai Spices
Thai Fish Cakes
Shrimp and Pineapple Curry
Crabmeat and Bok Choi Stir Fry
Roasted Chicken with Asian Spices
Chicken Satay
Coconut Curry Chicken
Pork Satay
Pork or Chicken Fried Rice
Leeks in Yellow Bean Sauce
Squash Stir Fry with Coconut
Honey Fried Spinach
Broccoli in Oyster Sauce
Stir Fried Vegetables
Spinach with Sesame Seed (Sheegoomchi)
Brazilian Rice and Beans
*Inspiration, Connecticut Culinary
Institute
THE VEGETARIAN PALATE
If more of us valued food and cheer and
song above hoarded gold, it would be a
merrier world
J.R.R. Tolkien, 1892-1973
Eggplant Rolatini
Eggplant and Rice Provençal
Eggplant Scaloppini
Leek and Asparagus Tart
Lasagna with Spinach and Mushrooms in a
Tomato-Béchamel Sauce
Swiss Cheese and Mushroom Quiche
Ratatouille
Potato, Pepper and Goat Cheese Tart in a
Puff Pastry Crust
Savory Vegetable Clafoutis
Stuffed Zucchini
White Fish filled Sweet Peppers in a
Fontina Sauce
Zucchini and Parmesan Quiche in a Puff
Pastry Crust
Eggplant Parmesan
Zucchini Parmesan
Moroccan Spiced Chickpea Soup
THE TENDERFOOT PALATE
(Young Palate Friendly)
Never eat more than you can lift
Miss Piggy
Spicy Buttermilk “Fried” Chicken
Buffalo Style Chicken Tenders with Ranch
Dressing
Chili with Corn Bread Crust
Potato and Sausage Baked Casserole
Spaghetti and Meatballs
Corn Dog Casserole
Quesadilla filled with Chicken, Salsa
and Monterey Jack Cheese
Quesadilla filled with Diced Ham,
Cheddar and Salsa
THE SWEET PALATE
I feel the end approaching. Quick, bring me my dessert, coffee and liqueur
Brillat-Savarin's great aunt Pierette
Pecan Squares
Rich Lemon Bars
Berry Pudding Cake
Double Fudge Brownies
Individual Pear Tarts in Puff Pastry
Crust
White Chocolate and Hazelnut Cookies
Spiced Apple Ring
Rice Pudding with Raisins
White Chocolate Mousse Tart
Pound Cake with Chocolate Swirl
Peanut Butter and Chocolate Chunk
Brownies
Spicy Fruit Tart (Apples, Pear, Plum, or
Peach-In season)
Almond Poppy Seed Scones
Cranberry Nut Scones
Scottish Oat Scones
Orange Currant Scones
|
|
