|
|
| FEATURED
RECIPES
|
| POULTRY |
CHICKEN |
Aji
de Gallina
(Chicken in Spicy Nut Sauce)
Ajiaco
Bogotano
(Creamed Chicken and Potato Soup with Avocado
and Capers)
Anytime
Chicken Wings with Ginger Pepper
Cedar Rock Gourmet Peppers
Recipe
Apricot
Almond Chicken Salad
By Regional Chef John Mitchell, Whole Foods
Market, Monterey, CA
Chicken
and Green Lentil Soup
Chicken
and Vegetable Salad with Fresh Herb Dressing
By Chef / Author Nina Simonds, “A
Taste of Ginger”, Salem, MA
Chicken,
Asparagus, and Lemon Soup
Chicken
Coq Au Vin
By Executive Chef Josh Silvers,
Syrah Restaurant, Santa Rosa, CA
Chicken
in Spicy Nut Sauc
(Aji de Gallina)
Chicken
Paella
By Executive Chef Josh Silvers,
Syrah Restaurant, Santa Rosa, CA
Chicken
Steamed with Fruit Juice
(Pollo Pibil)
Chicken
Stew Flavoured with Lemon Grass Cooking
Broth with Coconut Milk
By Executive Chef Jacques
Ledu,
The Prince Maurice Hotel, Mauritius Island,
Madagascar
Chicken
with Organic Prunes Soaked in Armagnac
By Executive Chef Josh Silvers,
Syrah Restaurant, Santa Rosa, CA
Creamed
Chicken and Potato Soup with Avocado and
Capers
(Ajiaco Bogotano)
Cuscuz
de Galinha
(Molded Steamed Chicken, Corneal and Vegetables)
Enchiladas
Verde
(Fried Chicken-Filled Tortillas with Green
Tomato Sauce)
Fried
Chicken Filled Tortillas with Green Tomato
Sauce
(Enchiladas Verdes)
Hallacas
Centrales
(Steamed Banana Leaves with Chicken and
Meat Filling)
Hot
Smoked Petaluma Poultry Chicken
By Executive Chef Josh Silvers,
Syrah Restaurant, Santa Rosa, CA
Las
Casas Famous White Wings™
By Chef David Holben, Culpeppers,
Dallas, TX
Low-Fat
Oven-Fried Chicken
Molded
Steamed Chicken, Corneal and Vegetables
(Cuscuz de Galinha)
Pollo
Pibil
(Chicken Steamed with Fruit Juice)
Pomegranate-Spiced
Chicken and Greens Chicken
PAMA
Pomegranate Liqueur Recipe
Roasted
Chicken Breasts Stuffed with a Shrimp Mousse
By Chef Roland Passot, La
Folie Restaurant, San Francisco, CA
Sake-Teriyaki
Chicken
Recipe — Gekkeikan Sake
Sesame
Glazed Chicken
BBy Executive Chef Josh Silvers,
Syrah Restaurant, Santa Rosa, CA
Southern
Fried Chicken Breast with Red Flannel Vegetable
Hash,
and a Hen of the Woods Mushroom and Sherry
Sauce
By Executive Chef James Ormsby,
Plump Jack Café, San Francisco, CA
Steamed
Banana Leaves with Chicken and Meat Filling
(Hallacas Centrales)
Tarragon
Chicken Salad
This recipe, adapted and
provided by Divine Health Magazine |
DUCK |
Asian
Duck Bundles with Cracklings
By Student Chef Jacob Graves,
California Culinary Academy, San Francisco,
CA
Baby
Mixed Greens with Roasted Breast of Duck
Pears,
Honey Coated Walnuts and a Raspberry Champagne
Dressing
By Chef Reiner Schmidt, Luxe
Summit Hotel, Bel Air, CA
Barbecued
Duck Quesadillas with Lime Sour Cream
By Chef Dean Fearing, The
Mansion at Turtle Creek, Dallas, TX
Blackberry
Duck Spears
(Belgian endive with duck breast and blackberry
cabernet chutney)
By Executive Chef Erin Shaw, Legion of Honor
Museum, San Francisco, CA
Caneton
à La Presse (Pressed Duck)
By Executive Chef Rainer
Sigg– Adlon Restaurant, Berlin, Germany
Confit
of Duck Legs
Double
Duck Salad Ponzu
By Chef Patrick Finney, Napa
Valley Wine Train, Napa, CA
Duck
Confit and Wild Mushroom Farout
By Chef Matthew Bousquet,
Mirepoix Restaurant, Sonoma County. CA
Duck
Prosciutto
By Chef Gary Danko, Danko's,
San Francisco, CA
Duckling
Trio with Huckleberry Jus
By Executive Chef James Ormsby,
Plump Jack Cafe, San Francisco, CA
"Foie
Gras" Infused Custard with White Wine
Poached Anjou Pears
By Chef Thomas Keller, The
French Laundry, Yountville, CA
Grilled
Black Lacquered Duck in Ponzui Marinade,
Crispy Namban Noodle Cake
By Chef Bernd Liebergesell,
Westin St. Francis Hotel, San Francisco,
CA
Grilled
Duckling Breast with Pecan-Crusted Goat
Cheese Tart
By Chef Chuck Arnold, Ocean
Boulevard Kitty Hawk, North Carolina
Liberty
Duck Confit Crepinette with Caramalized
Shallot Fondue,
Shitake Mushrooms, and Blueberry Blood Orange
Compote
By Executive Chef Sang Yoon,
Michael's - Santa Monica, California
Molasses
Duck with Smoked Vegetable Dressing and
Peach Chutney
By Chef Dean Fearing, The
Mansion at Turtle Creek, Dallas, TX
Peking
Duck Breast Grilled over Vine Branches
By Chef Alice Water, Chez
Panisse, Berkeley, CA
Roasted
Duckling Ancho Enchiladas
By Chef Alma Thomas, Jefferey's
Restaurant, Austin, Texas
Poached
Duckling Breast with Duck Wheat Berry Ragout
By Chef Christopher Koetke,
Les Nomades, Chicago, Illinois
Seared
Foie Gras with Apricot and Verjus
By Chef Gary Danko, Danko’s,
San Francisco, CA |
QUAIL |
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.
Honey-Cured
Bacon Wrapped Quail with Saffron & Wild
Mushroom Risotto
By Chef Stephen Smith, Albion
River Inn, Albion, CA
Roasted
Quail Salad Stuffed with Foie Gras
By Chef Roland Passot, La
Folie Restaurant, San Francisco, CA
Roti
of Quail and Squab
By Chef Roland Passot, La
Folie Restaurant, San Francisco, CA |
SQUAB |
Moroccan
Style Squab
By Chef Gary Danko, Danko’s,
San Francisco, CA
Organic
Prunes in a Squab Consommé Gelee
By Executive Chef Josh Silvers,
Syrah Restaurant, Santa Rosa, CA
Pan
Roasted Squab Foie gras Bruschetta,
Autumn Vegetables with Truffle Relish, Natural
Sauce
By Chef Nancy Oakes, Boulevard
Restaurant, San Francisco, CA
Roti
of Quail and Squab
By Chef Roland Passot, La
Folie Restaurant, San Francisco, CA
Squab
Onion Compote
By Executive Chef Jean George
Vongerichten, Jo Jo and Vong,
Manhattan, NY |
|
|
|
