Häagen-Dazs
Vanilla Mudslide Pie with Berry Sauce
By Executive Chefs Piero Biondi, Whats Cooking –
CRN,
Sunland, California 91040-1905 & Chef Lisa Biondi
(Father & Daughter Team
Häagen-Dazs
Vanilla Mudslide Pie with
Crème Anglaise and Blood Orange Sauce
By Executive Chefs Piero Biondi, Whats Cooking –
CRN,
Sunland, California 91040-1905 & Chef Lisa Biondi
(Father & Daughter Team
Hallacas
Centrales
(Steamed Banana Leaves with Chicken and Meat Filling)
Ham
and Leek Soup
Ham
& Eggs with a Horseradish Cream Sauce and Pickled
Onion
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Ham
and Grits Soufflé with Maderia Chanterelle
Sauce
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Hamachi
Carpacco with Yuzu Gelee and Sake Reduction
By Chef Laurent Tourondel, Cello Restaurant, New
York
Hamachi,
Sashimi with Salad of Champignon de Paris
and Truffle Soy Vinaigrette
By Executive Chef Hiro Sone, Terra Restaurant, Napa
Valley, CA
Hangar
Steak and Polenta Cakes
By Chef Luke Song, Isa Restaurant, San Francisco,
CA
Hawaiian
Ahi Ahi
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Hazelnut-Espesso
Rocky Road Ice Cream with Chocolate Hazelnut Flatbread
By Chef Wayne Harley Brachman, Mesa Grill and Bolo
New York, NY
Heavenly
Mortinis
By Francesco Lafranconi, Southern
Wine and Spirits &
Tylor Field, Morton's The Steakhouse, Las Vegas
Heirloom
Tomatoes Panganella Salad
By Kurt Chausse, Aunt Maude’s Restaurant,
Ames, Iowa
Heirloom
Tomatoe Vinaigrette
By Executive Chef Josh Silvers, Syrah Restaurant,
Santa Rosa, CA
Heritage
Pork and Crepe Terrine with Ko Choo Jung Sauce
By Executive Chef Peter Pahk, Silverado Resort,
Napa, CA
Hogwash
- (classic
oyster mignonette sauce)
By Hog Island Oyster
Company - San Francisco, CA
Honey-Cured
Bacon Wrapped Quail
with Saffron & Wild Mushroom Risotto
By Chef Stephen Smith, Albion River Inn, Albion,
CA
Honey
Mustard Rack of Lamb
By Chef Judith Gilbert of Cardrona Hotel & Restaurant,
Wanaka, New Zealand
Honeyed
Squash
(Calabaza Enmielada)
Honeysuckle
Recipe Created By Allen Katz
Hope
Float
By Bridget Albert, Southern
Wine & Spirits Mixologist
Horizon
Sushi
By Executive Chef Gary Chu, Osake, Santa Rosa, CA
Hot
Brown Shrimp Sandwich
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL. and
Executive Chef Dale Festler, Landry's Seafood Houses,
Houston TX
Hot
Smoked Petaluma Poultry Chicken
By Executive Chef Josh Silvers, Syrah Restaurant,
Santa Rosa, CA
Huevos
Reales
(Royal Eggs) |
