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| FEATURED
RECIPES
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| P |
| Paellas |
Chicken
Paella
By Executive Chef Josh Silvers, Syrah Restaurant,
Santa Rosa, CA
Lobster
Paella
By Executive Chef Gary Roth, Los Altos Country Club,
Los Altos, CA
Paella
Codornices en Hoja de Parra
(Quails wrapped in grape leaves
and pancetta)
By Chef Edward Pizzuti, Zangria & Brando”s,
Petaluma, CA.
Paella
Valenciana
By Chef Edward Pizzuti, Zangria & Brando”s,
Petaluma, CA. |
Paella
Codornices en Hoja de Parra
(Quails wrapped in grape leaves
and pancetta)
By Chef Edward Pizzuti, Zangria & Brando”s,
Petaluma, CA.
Paella
Valenciana
By Chef Edward Pizzuti, Zangria & Brando”s,
Petaluma, CA.
Pan
Fried Abalone with Portabella, Fava Beans, and Sweet
White Corn Saute, Tomato Scallion Beurre Blanc and
Chervil Oil
By Chef Dory Ford, Bon Appetit Management Company
at the Portola Café, Monterey, CA
Pan
Fried Ahi, Ponzu Sauce – Braised Baby Spinach,
Fresh Egg Noodles
By Chef Peter Phak, Silverado Country Club Resort,
Napa, CA.
Pan
Roasted Pork Chop with Fingerling Potatoes and Green
Beans
By Chef Jeremy Morrow, Bistro 43, Des Moines, Iowa
Pan
Roasted Sea Scallops in Okonomi Peanut Emulsion,
Daikon Relish, Popcorn Sprouts and Fried Ginger
Snaps
By Chef Bernd Liebergesell, Westin St. Francis Hotel,
San Francisco, CA
Pan
Roasted Squab Foie gras Bruschetta,
Autumn Vegetables with Truffle Relish, Natural Sauce
By Chef Nancy Oakes, Boulevard Restaurant, San Francisco,
CA
Pan
Seared Salmon with Soybeans and Bean Curd in Sinigang
Broth
By Executive Chef Gordon Landy, Peninsula Manila,
Philippines
Pan
Roasted Striped Bass* with Preserved Lemon Sauce
and Almond Picada
By Thom Fox - ACME Chophouse,
San Francisco, CA
Pan-Seared
Pork Roulades
By Student Chef Robert Boardman - California Culinary
Academy,
San Francisco, CA
Panned
Red Snapper, with a Creole Eggplant Fricassee
and Spices Perfumed Juice
By Executive Chef Jacques Ledu,
The Prince Maurice Hotel, Mauritius Island, Madagascar
Papas
a la Huancaina
(Whole Boiled Potatoes with Cheese and Chili Sauce)
Papas
Chorreadas
(Potatoes with Spiced Cheese, Tomato and Onion Sauce)
Paper
Wrapped Buffalo Fillets with Foie Gras on Asparagus-Mushroom
Cake
By Executive Chef John Kane, University Club of
San Francisco, CA
Paradise
Gelato
PAMA Pomegranate Liqueur Recipe
Parfait
of Spicy Hamachi Tartare with Wasabi Mousse
By Chef Jody Denton, Azie, San Francisco, CA
Parsley
Panko and Pine Nut Crusted Sablefish/Black Cod*
with Baby Artichokes, Cherry Tomatoes, Micro Herbs
and Roasted Garlic Vinaigrette
By James Waller -
Monterey Plaza Hotel & Spa, Monterey, CA
Passillo
Pepper Soup with Pork Carnitas
By Executive Chef John Kane, University Club of
San Francisco, CA |
| PASTRY |
All
Nighter
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Baked
Chayote Squash with Cake and Raisin Filling
(Chayote Relleno)
Banana
and Mango Cream Puffs with Chocolate Fudge
By Executive Chef Jim Dodge, Bon Appetit Management
Company,
Palo Alto, CA
Banana
Spider Split
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
"Bittersweet
Bitter Valhrona Chocolate Fondant with
Navel Orange Syrup and Candied Orange Peel
By Chef Thomas Keller, The French Laundry, Yountville,
CA
Cactus
Pear and Syrah Sorbet
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Calabaza
Enmielada
(Honeyed Squash)
Caramel
Pear Ice Cream
By Chef Alice Water, Chez Panisse, Berkeley, CA
Caramel
Sugar Decorations
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Caramelized
Milk Pudding
(Natillas Piuranas)
Candied
Blood Orange Slices
By Executive Chefs Piero Biondi, Whats Cooking –
CRN,
Sunland, California 91040-1905 & Chef Lisa Biondi
(Father & Daughter Team)
Chayote
Relleno
(Baked Chayote Squash with Cake and Raisin Filling)
Chocolate
Almond Torte with Caramel Orange Sauce
By Chef / Author Wendy Brodie, “Art of Food”,
Carmel, CA
Chocolate
Bee’s Wax
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Chocolate
Butter Ganache Heaven
By Chef Condra Easley, Patisserie Angelica, Santa
Rosa
Chocolate
Mango Symphony
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Coconut
Sorbet
By Chef Gary Danko's, Danko’s, San Francisco,
CA
Coconut
Tuiles
By Chef Gary Danko, Danko’s, San Francisco,
CA
Cream
of Avocado Dessert
(Crema de Abacate)
Crema
de Abacate
(Cream of Avocado Dessert)
Crème
Anglaise
By Executive Chefs Piero Biondi, Whats Cooking –
CRN,
Sunland, California 91040-1905 & Chef Lisa Biondi
(Father & Daughter Team)
Crispy
Wafer “Millie-Feuilles" Creme Diplomate
By Chef Laurent Tourondel, Cello Restaurant, New
York
Crusty
Cask with Fruit of the Loom Chocolate, Grand Marnier
Sabayon
By Executive Chef Nizam Peero, Labourdonnais Hotel,
Mauritius Island, Madagascar
Crusty
Hazelnut Corn Cakes with
Grilled Mushrooms and Dried Cherry Relish
By Chef Susan Goss, Zinfandel Restaurant, Chicago,
IL
Custard
Mix
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Dried
Fruit Chips
By Condra Easley, Patisserie Angelica, Santa Rosa,
CA
Fruit
Leather
By Condra Easley, Patisserie Angelica, Santa Rosa,
CA
Galette
Amandine with Caramel Pear Ice Cream
By Chef Alice Water, Chez Panisse, Berkeley, CA
Gorgonzola
Bites
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)
Hazelnut-Espesso
Rocky Road Ice Cream
with Chocolate Hazelnut Flatbread
By Chef Wayne Harley Brachman, Mesa Grill and Bolo
New York, NY
Honeyed
Squash
(Calabaza Enmielada)
Huevos
Reales
(Royal Eggs)
Jiko
Dazs
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Lemon
Drop Mousse with Pomegranate Sugar Garnish
Chef Joey Gionti, Express
Catering, Fort Lauderdale, Florida
Lime
Sobert with Candied Grapfruit and Sugared Mango
Chips
By Execuitve Chef Thomas Henzi, Century Plaza Hotel
and Tower
Mango
Tango Water
By Execuitve Chef Thomas Henzi, Century Plaza Hotel
and Tower
Mediterranean
Crostini
Mini's
Ginger Wonderland Cupcakes
Created by Leslie Fiet, Mini's in Salt Lake City,
Utah
Natillas
Piuranas
(Caramelized Milk Pudding)
Oven
Roasted Bannas
By Condra Easley, Patisserie Angelica, Santa Rosa,
CA
Oven
Roasted Banana Baked Alaska
By Chef Condra Easley, Patisserie Angelica, Santa
Rosa , CA
Oven
Roasted Banana Cake
By Condra Easley, Patisserie Angelica, Santa Rosa,
CA
Rustic
Apple Tarts Infused with SKYY Infusions Ginger
Paradise
Gelato
PAMA Pomegranate Liqueur Recipe
Pavlova
Warm, Soft Chocolate Cake
By Executive Chef Jean George Vongerichten, Jo Jo
and Vong,
Manhattan, NY
Petit
Beurre with Fresh Raspberries and Coconut Cream
By Executive Chef Jean George Vongerichten, Jo Jo
and Vong,
Manhattan, NY
Pineapple
Coconut Parait
By Chef Gary Danko, Danko’s, San Francisco,
CA
Pineapple
Custard
(Quesillo de Pina)
Pirao
de Arroz com Leite de Coco
(Rice and Coconut Milk Pudding)
Pulled
Sugar Decorations
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Quesillo
de Pina
(Pineapple Custard)
Rice
and Coconut Milk Pudding
(Pirao de Arroz com Leite de Coco)
Ripe
Plantain Cake
(Torta de Platano Maduro)
Royal
Eggs
(Huevos Reales)
Sesame
Tuilles
By Executive Chef Heidi Krahling, Insalata Restaurant,
San Anselmo, CA
Straw
Potato Cake
By Head Chef Gary Jenanyen, Mondavi Great Chefs
Program, Oakville, CA
Strawberries
Marinated with Lemon Vinegar, Tarragon Jelly, Ginger
Crisps
By Chef Alain Chapel, Alain Chapel Hotel Restaurant,
France
Sugar
Decorations
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Sunrise:
Buttermilk-Banana Pancakes with PAMA Syrup Pancakes
PAMA Pomegranate Liqueur Recipe
Temptation
Melon and Prosciutto with Honey Peppered Figs
By Executive Chef Heidi Krahling, Insalata Restaurant,
San Anselmo, CA
Torta
de Platano Maduro
(Ripe Plantain Cake)
Tuiles
aux Amandes (Almond Tile Cookies)
By Chef Gerard Bechler, Patisserie Bechler, Pacific
Grove, CA
Vanilla
Scented Yoqurt Cream with Sesame Tuilles
By Executive Chef Heidi Krahling, Insalata Restaurant,
San Anselmo, CA
Warm
Parfait of Chevre, Sauteed Spinach and Toasted Hazelnuts
By Chef Michael Quigley, Café Lolo, Santa
Rosa, CA |
Pavlova
Warm, Soft Chocolate Cake
By Executive Chef Jean George Vongerichten, Jo Jo
and Vong, Manhattan, NY
Peach
Chutney
By Chef Dean Fearing, The Mansion at Turtle Creek,
Dallas, TX
Peach
Pleasure
By Cynthia Clarke, Smoothie Sensations
Peaches
and Cream Supreme
By Cynthia Clarke, Smoothie Sensations
Peking
Duck Breast Grilled over Vine Branches
By Chef Alice Water, Chez Panisse, Berkeley, CA
Pepita
Crusted Pork Loin with Candied Sweet Potato Tamale
and Cranberry-Chipotle Sauce
By Consultant, Author, Traveller Stephan Pyles
Pepper
and Lemon Sauce
(Molho de Pimenta e Limao)
Petit
Beurre with Fresh Raspberries and Coconut Cream
By Executive Chef Jean George Vongerichten,
Jo Jo and Vong, Manhattan, NY
Petite
Rib Eye Steak with Cumin-Spiced Potatoes, Sauces
of Red Bell Pepper and Orange Cauliflower, and Topped
with Crispy Onions
By Mary Pagan - Culinary
Center of Monterey, CA
Pig’s
Feet with French Green Lentils
By Chef Thomas Keller, The French Laundry, Napa,
CA
Pineapple
Coconut Parait
By Chef Gary Danko, Danko’s, San Francisco,
CA
Pineapple
Custard
(Quesillo de Pina)
Pirao
de Arroz com Leite de Coco
(Rice and Coconut Milk Pudding)
Planked
Salmon
Recipe — Barenjager Honey Liqueur
Poached
Duckling Breast with Duck Wheat Berry Ragout
By Chef Christopher Koetke, Les Nomades, Chicago,
Illinois
Poached
Egg on Morels Cooked with « Savagnin »
Wine, « Villelaure » Asparagus, Cool
Crayfish Vinaigrette
By Chef Alain Chapel, Alain Chapel Hotel Restaurant,
France
Poached
Maitake and Fava Beansin Parsnip Broth with
Spanish Novella Olive Oil and Epazote
By Chef Wayne Nish, March Restaurant, New York City
Polipetti
Affogati
(Baby Mediterranean Octopus Poached with Tomatoes
and Olives)
By
Chef Odette Fada, Sandomenico Restaurant, New York,
NY
Pollo
Pibil
(Chicken Steamed with Fruit Juice)
Porcini
Red Beets Crispy Roll
By
Chef Enzo Fargione, Teatro Goldoni Restaurant, Washington,
DC
Paradise
Gelato
PAMA Pomegranate Liqueur Recipe
Pomegranate
and Banana Salad
Recipe Courtesy of the Pomegranate Council
Pomegranate
Champagne
Recipe courtesy of Pomegranate Council
Pomegranate
Crab Parfait with Pomegranate Salsa
By Chef David Burke, David
Burke and Donatella,
New York City, NY
Pomegranate
Guacamole
Recipe courtesy of Pomegranate Council
Pomegranate
Martini
By Chef Ruben Contreras, Executive
Caterers, Cleveland, Ohio
Pomegranate
Parfait
Recipe courtesy of Pomegranate Council
Pomegranate
Orzo
By Chef Ruben Contreras, Executive Caterers, Cleveland,
Ohio
Pomegranate
Roasted Salmon with Cranberry or
Pomegranate Orzo
By Chef Ruben Contreras, Executive Caterers, Cleveland,
Ohio
Pomegranate
Salsa
PAMA Pomegranate Liqueur Recipe
Pomegranate
Sangria
Pomegranate-Spiced
Chicken and Greens Chicken
PAMA Pomegranate Liqueur Recipe
Pomegranate
Syrup
Recipe Courtesy of Pomegranate Council
Pomegranate
Trio: "Caviar, Air and Paste." Smoked
Sturgeon, Potato Blini, Pomegranate Vodka with Beluga
Caviar
By Assistant Executive Chef Kurtess Mortensen,
Paris and Bally's Las Vegas, NV
Pomegranate
Vinaigrette
Recipe Courtesy of Pomegranate Council
Pomegranate
Yogurt Dip
Courtesy of Pomegranate Council
Porcini
Tart with Goat Cheese and Arugula Salad
By Executive Chef Gary Roth, Los Altos Country Club,
Los Altos, CA |
| Pork |
Ancho-Rubbed
Pork Tenderloin Medallions on Granny Smith Apple
Chip and Calvados Crème Double
By Executive Chef Chris Groves,
Three Flags Café at Monterey Marriott, Monterey,
CA
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.
Braised
Pork Belly with a Spinach Onion Stew,
and a Caper Raisin Sauce
By Chef Matthew Bousquet, Mirepoix Restaurant,
Sonoma County. CA
Braised
Stuffed Pig’s Head with Sauce Gibiche
By Chef Thomas Keller, The French Laundry, Napa,
CA
Chancho
Adobado
(Pork in Orange and Lemon Sauce with Sweet Potatoes)
Cider
Brined Pork Loin with Shaved Brussel Sprouts, Smoked
Bacon,Pomegranate Relish and a Natural Jus
By Chef Nancy Oakes, Boulevard Restaurant, San Francisco,
CA
Compote
of Smoked Bacon, Wild Mushrooms,
Glazed Sweet Potatoes, and Pecans
By Chef Dean Fearing, The Mansion at Turtle Creek,
Dallas, TX
Eden
Natural Cider Brined Pork Chop with Shaved Brussel
Sprouts, Smoked Bacon, Pomegranate Relish and a
Natural Jus
By Executive Chef John Kane,
University Club of San Francisco, San
Francisco, CA
Enchiladas
Rojas
(Fried Sausage Filled Tortillas with Red Chili Sauce)
Fried
Sausage Filled Tortillas with Red Chili Sauce
(Enchiladas Rojas)
Fried
Tortillas with Beans and Pig's Feet
(Tostadas Estilo Guadalajara)
Grilled
Baby Back Ribs with Green Onion, Chilies and Lime
By Chef Jody Denton, Azie, San Francisco, CA
Grilled
Pork Chops with Blue Cheese and Sage Pepper
Cedar Rock Gourmet Peppers Recipe
Grilled
Pork Chop with Grilled Baby Squash
and Smoked Cheddar Grits
By Chef Jeremy Morrow, Bistro 43, Des Moines, Iowa
Grilled
Pork Chop with Parsnip Mash and Forestiere Sauce
By Kurt Chausse, Aunt Maude’s Restaurant,
Ames, Iowa
Grilled
Pork Loin With Bulgur Pilaf and Honeyed Figs
By Executive Chef Heidi Krahling, Insalata Restaurant,
San Anselmo, CA
Heritage
Pork and Crepe Terrine with Ko Choo Jung Sauce
By Executive Chef Peter Pahk, Silverado Resort,
Napa, CA
Irish
Whiskey Pork Loin, Sautéed Mushrooms and
Butternut Squash Purée
Recipe — Michael Collins Irish Wiske
Mancha
Manteles de Cerdo
(Pork Tablecloth Stainer)
Pan
Roasted Pork Chop with Fingerling Potatoes and Green
Beans
By Chef Jeremy Morrow, Bistro 43, Des Moines, Iowa
Pan-Seared
Pork Roulades
By Student Chef Robert Boardman - California Culinary
Academy,
San Francisco, CA
Pepita
Crusted Pork Loin with Candied Sweet Potato Tamale
and Cranberry-Chipotle Sauce
By Consultant, Author, Traveller Stephan Pyles
Pig’s
Feet with French Green Lentils
By Chef Thomas Keller, The French Laundry, Napa,
CA
Pork
& Beans
By Chef Thomas Keller, The French Laundry, Yountville,
CA.
Pork
in Orange and Lemon Sauce with Sweet Potatoes
(Chancho Adobado)
Pork
Loin Roast Cooked in Coarse Salt and Black Currant
Jam
By Edna Lewis, the Grande Dame of Southern Cooking
Video at American Institute of Wine and Food, Atlanta,
Georgia
Pork
Sandwich with Chipotle Slaw
By Chef David Holben, Culpeppers, Dallas, TX
Pork
Tablecloth Stainer
(Mancha Manteles de Cerdo)
Pork
Tenderloin with Honey Malt Glaze on
Roasted Yellow Tomato-Pozole Stew and Barbecued
By Chef Dean Fearing, The Mansion at Turtle Creek,
Dallas, TX
Puerco
Almendrado con Hongos
By Executive Chef John Kane, University Club of
San Francisco, San Francisco, CA
Tostadas
Estilo Guadalajara
(Fried Tortillas with Beans and Pig's Feet) |
Pork
& Beans
By Chef Thomas Keller, The French Laundry, Yountville,
CA.
Pork
in Orange and Lemon Sauce with Sweet Potatoes
(Chancho Adobado)
Pork
Loin Roast Cooked in Coarse Salt and Black Currant
Jam
By Edna Lewis, the Grande Dame of Southern Cooking
Video at American Institute of Wine and Food, Atlanta,
Georgia
Pork
Sandwich with Chipotle Slaw
By Chef David Holben, Culpeppers, Dallas, TX
Pork
Tablecloth Stainer
(Mancha Manteles de Cerdo)
Pork
Tenderloin with Honey Malt Glaze on
Roasted Yellow Tomato-Pozole Stew and Barbecued
By Chef Dean Fearing, The Mansion at Turtle Creek,
Dallas, TX
Potato
Crusted Halibut, Braised Morels, Ramps, Chive Cappuccino
By Chef Laurent Tourondel, Cello Restaurant, New
York
Potato
Leek Soup with Caged Oyster, Crème Fraiche
and Caviar
By Executive Chef John Kane, University Club of
San Francisco, CA
Potatoes
with Spiced Cheese, Tomato and Onion Sauce
(Papas Chorreadas)
Puerco
Almendrado con Hongos
By Executive Chef John Kane, University Club of
San Francisco, CA
Pulled
Free-Range Chicken and Cucumber Salsa Soppas
By Willi Franz -
Marriott Monterey, CA
Pulled
Sugar Decorations
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Pumpkin
Brioche Pain Perdu With Spiced Blackberries
By Chef Nancy Oakes, Boulevard Restaurant, San Francisco,
CA
Pumpkin
and Pancetta Risotto
Pumpkin
and Sweet Potato Soup
Pumpkin,
Coconut, and Crunchy Vegetable Soup
Pumpkin
Pie-tini
Recipe — Three Olives Vodka
Pumpkin
Soup
By Executive Chef James Ormsby, Plump Jack Café,
San Francisco, CA
Punch
and Judie Salad
By Chef Judie Vacchina, Del Monaco Specialty Foods,
San Jose, CA 95112 |
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