Ingredient: white vinegar
African Adobo Salmon over Avocado Fried Rice with Sriracha Aioli
Recipe courtesy of Eva Barrios, CEC, Executive Chef, Royal Oaks Country Club, Houston, Texas...
Tenderloin of Beef “Chesapeake Style”
Recipe courtesy of Bill Justus, Executive Chef, The Boar’s Head, Charlottesville, Va....
Fried Fish Tacos
Recipe courtesy of Michael Matarazzo, Executive Chef, Farmington Country Club, Charlottesville, Va....
Anticucho
Recipe courtesy of Edge, Four Seasons Miami Chef Aaron Brooks. Image courtesy of Meat & Livestock Australia....
Roasted Elephant Garlic with Hot Chili Garlic Sauce
Recipe courtesy of Eric Floyd, Executive Chef, Washington Athletic Club, Seattle, Wash....
Crab-Stuffed Mountain Trout with Preserved Lemon, Corn and Lobster Succotash
Recipe courtesy of Shelley Cooper, Executive Chef, Dancing Bear Lodge and Apalachian Bistro, Townsend, Tenn....
Get the Magazine!
