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BBQ Quail Basted in Molasses with Asian Slaw
By Chef Bradley Ogden, Lark Creek Inn, Larkspur, CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago, IL.

Ingredients:
4 oz. Dark Molasses
2 oz. Honey
4oz. Jamaican Jerk Sauce
1 tspn. Pumpkin Pie Spice
1 tspn. Garlic (fresh chopped)
5 Quails (boneless)
4 Bamboo Skewers (long)

Procedure:
Mix all ingredients together well. Soak skewers in water 2 hours. Skewer two quails with two skewers. Baste quails while grilling over HOT coals. Keep warm.

2 cups Jicama (julienne)
1 cup Asian Pear (julienne)
4 oz. Conway's Sesame Raspberry Vinaigrette
1 cup Basil (fresh chiffonade)
1 cup Mint (fresh chiffonade)
1 cup Cilantro Leaves (fresh picked)

Toss all ingredients together. Chill

Garnish:
Frisee lettuce
Rouge Savoy Leaves
Albino Savoy Leaves

Make a decorative bed with lettuce. Place 4 oz. of Asian slaw on lettuce. Place BBQ quails on plate.

Serve.

 

Other Great Fusion Recipes:
Balsamic Fig Marinated Pork Tenderloin with
Lulu's Balsamic Fig Vinegar

By Chef Bradley Ogden, Lark Creek Inn, Larkspur, CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago, IL.

BBQ Quail Basted in Molasses with Asian Slaw
By Chef Bradley Ogden, Lark Creek Inn, Larkspur, CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago, IL.

Caviar and Smoked Salmon Cakes
By Chef Bradley Ogden, Lark Creek Inn, Larkspur, CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago, IL.

Cilantro and White Balsamic Vinaigrette
By Master Chef Robert Sturm, Custom Foods, Chicago, IL. and
Executive Chef Kathy Ruiz, Landry's Seafood Houses, Houston TX

Fennel Saffron AquaGem Clams with Proscuitto Bandolino Pasta
By Chef Bradley Ogden, Lark Creek Inn, Larkspur, CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago, IL.

Hot Brown Shrimp Sandwich
By Master Chef Robert Sturm, Custom Foods, Chicago, IL. and
Executive Chef Dale Festler, Landry's Seafood Houses, Houston TX

Lobster Base
By Master Chef Robert Sturm, Custom Foods, Chicago, IL. and
Executive Chef Dale Festler, Landry's Seafood Houses, Houston TX

Savory Asparagus and Foi Gras Custard
By Chef Bradley Ogden, Lark Creek Inn, Larkspur, CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago, IL.

Shrimp and Lobster Soup
By Master Chef Robert Sturm, Custom Foods, Chicago, IL. And
Executive Chef John Molloy, Red Lobster and
Corporate Chef Stamford Dalton, Kettle Cook

Steamed Fox Island Mussels with Chorizo Sausage
& Green Sauce

By Chef Bradley Ogden, Lark Creek Inn, Larkspur, CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago, IL.

 

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matthew cloutier
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t
. New blog post: Cocktail Kitchen http://bit.ly/6tsf5H #fbworldcom

t. New blog post: FB Wine Guy's Thanksgiving Series: Best Buy French Wine Part I http://bit.ly/5hMQtP #fbworldcom

t. New blog post: The Growing Regions of Monterey Part V: San Bernabe http://bit.ly/8v3AiT #fbworldcom

t. New blog post: French Thanksgiving Recipe Part Two http://bit.ly/75XAKm

t. New blog post: The Growing Regions of Monterey Part IV: Arroyo Seco http://bit.ly/4sk9DN

t. New blog post: French Thanksgiving Recipes Part One http://bit.ly/5u3J8O #fbworldcom

t. New blog post: FB Wine Guy's Thanksgiving Series: A best buy Gewurztraminer with your turkey? http://bit.ly/6qnUjT #fbworldcom

t. @jraxter Well I will try... If you would like to write review of these places we would be happy to publish them.. We are always looking

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