Asian Duck Breast

"Duck is a great way to show guests you can be gourmet. This was scrumcious!"-Stephanie

Asian Duck Breast:

1 marinated duck breast
½ oz peanut oil

1. In a hot iron skillet, coat the pan with oil and add the duck fat side down.
2. Reduce the heat to low and render the fat until dark brown to black in color.
3. Flip the duck breast and sear the other side.
4. Finish the duck to temperature in the oven.
5. Rest for 3-4 minutes before slicing.



Balsamic Fig Cipollini:

5 lb cipollini, peeled
1 c chicken stock
½-1 bottle balsamic fig vinegar

1. In a large sauce pot, combine all ingredients and bring to a boil.
2. Reduce the heat to low and simmer until cipollini are tender.
3. Hold cold for service

To Reheat:

4 oz chicken stock
1 T butter

1. In a small skillet, add 3-5 cipollini and 3-5 snip top carrots, chicken stock and butter and bring to a boil.
2. Reduce heat to low, simmer until hot.















Snip Top Carrots:

¼ bag snip top carrots
Water to blanch

1. In a medium sauce pot, blanch the snip top carrots for 4-5 minutes, or until slightly tender.
2. Hold cold for service

To Reheat:

4 oz chicken stock
1 T butter

1. In a small skillet, add 3-5 snip top carrots and 3-5 cipollini, chicken stock and butter and bring to a boil.
2. Reduce heat to low, simmer until hot.


Fried Macaroni and Cheese:

2 lb angel hair pasta, cooked
1½ qt heavy cream
1 block grated American cheese

1. Preheat oven to
2. In a large bowl, mix together all ingredients.
3. Once mixed, transfer to a parchment lined 2” hotel pan.
4. Cover with foil and bake at 300-degrees for 45 minutes to 1 hour or until slightly browned.
5. Freeze. Cut into triangles, then bread.

To Bread:

6 eggs, beaten
4 c flour
4 c panko bread crumbs.

1. Dip the cut macaroni and cheese into the flour to coat.
2. Dip into the egg wash to coat.
3. Dip into the panko to coat.
4. At this stage, hold cold for service.

To Fry:

1. Fry at 350-degrees for 4-6 minutes or until golden brown.
Asian BBQ Sauce and Marinade:

1½ lb brown sugar
3 c soy sauce
3 T hot sauce
1 c honey
1½ c sesame oil
2 c rice wine vinegar
½ G water
1 can ketchup (114 oz)
2 c fresh ginger, minced
2 c fresh garlic, minced
2 T crushed red pepper flakes
3 T cayenne pepper
3 T chili powder
3 T thyme
4 T fennel seed
5 T cloves
5 cinnamon sticks
5 star anise

1. Toast fennel seed, cloves, cinnamon sticks, and star anise at 250 for 5-10 minutes, remove from oven and let cool. Once cool, grind together in spice grinder.
2. Add all ingredients (including toasted spices) into the tilt kettle.
3. Bring mixture to a boil.
4. Once at a boil remove the sauce from the kettle and cool down in prep sink.
5. Hold for service

BBQ Pork Loin

"Not usually huge on pork, but this was delish. My favorite was the Asiago spuds..mm..mm..great!"-Stephanie

BBQ Pork Loin:

7 oz pork loin, cleaned
½ oz peanut oil
2 oz BBQ sauce
salt, pepper and cumin to taste

1. In a small sauté pan, heat the peanut oil and sear the pork on both sides.
2. Once seared add the BBQ sauce to one side and finish to temperature in the oven.



Asiago Potato Gratin:

8 ½ lb Yukon gold potatoes, peeled and sliced
3/4 heavy cream (per layer)
½ oz asiago cheese, grated (per layer)
salt and pepper to taste

1. Preheat oven to 300-degrees
2. In a parchment lined 4” hotel pan place a layer of Yukon gold potatoes.
3. Pour the heavy cream over the potatoes and then sprinkle the layer with asiago cheese, salt and pepper.
4. Continue this process until all of the potatoes are used. Finish with a layer of cream, cheese, salt and pepper.
5. Cover with foil and bake at 300-degrees for 45 minutes to 1 hour, or until potatoes are soft and golden brown.

To Reheat:

1. Place on hot plate in the oven for 6-8 minutes or until hot in the center.



Cumin Apple Dices:

½ pink lady apple, large dice
2 t butter
salt pepper and cumin to taste

2. In a small sauté pan, melt the butter and add the apple, salt, pepper and cumin mix.
3. Heat until the butter begins to brown and the apples are golden brown.



Fried Pickles:

½ c polenta
½ c flour
2 dill pickle slices

1. In a ninth pan, mix together the polenta and flour until well combined; hold for service
2. Dredge the pickle slices in the polenta flour mixture until coated
3. Fry at 350-degrees for 2-3 minutes or until light brown.



Apple Wood Fried Bacon:

1 c BBQ sauce
10 slices of bacon

1. In a ninth pan, marinate the bacon slices with the BBQ sauce until ordered.
2. Fry one slice per order at 350-degrees for 3-4 minutes until dark brown.



BBQ Sauce:

15 large onions, medium dice
3 c minced garlic
3 lb whole butter
6 lb brown sugar
144 oz ketchup (3 containers)
16 oz honey
5 G. BBQ base
1 qt water
salt and pepper to taste

1. In the tilt kettle melt the butter, then add the onions and garlic. Caramelize.
2. Add the brown sugar and honey. Stir until sugar is dissolved.
3. Add the ketchup, BBQ base, and water.
4. Turn off the kettle and mix until combined.
5. Re-season if necessary. Hold cold for service.

BBQ Shrimp Tempura

"Shrimpilicious!"-Stephanie

BBQ Shrimp Tempura:

5 U-10 shrimp, cleaned
salt, pepper and BBQ seasoning
flour
BBQ tempura batter

1. Season the shrimp, and dredge in flour until coated.
2. Dip the shrimp in the BBQ tempura batter until coated.
3. Fry in 350-degree oil for 4-6 minutes, or until golden brown.



BBQ Cocktail Sauce:

2 c pureed BBQ sauce
1 c horseradish, squeezed-semi dry
1 lime, juiced
8 oz brown sugar

1. In a bowl, mix all ingredients together until combined.
2. Hold cold for service



Green Tomato Tarter Sauce:

3 green tomatoes, small dice
1 jalapeno, small dice - with seeds
1 bu. fresh cilantro, chopped
1 t cayenne pepper
1 t hot sauce
2 c mayonnaise
1 T honey
1 lime, juiced
salt and pepper to taste

1. In a large bowl, mix together all ingredients until combined.
2. Hold cold for service.







Warm Sweet Potato Salad:

28 oz sweet potatoes, diced and fried
2 hard boiled eggs, crushed
½ c pancetta, cubed and rendered
1½ c mayonnaise
½ c scallions
2 t balsamic glaze
1 t bacon fat
salt and pepper to taste

1. In a large bowl, mix together all ingredients until combined.
2. Hold cold until service.
3. Reheat under heat lamp until warm.


Asian Slaw:

1½ h napa cabbage
¼ h purple cabbage
½ red onion, diced
2 carrots, julienne
1 c cashews
1 c rice wine vinegar
4 oz honey
2 T sriracha sauce
2 T fresh ginger, minced
salt and pepper to taste

1. In a large bowl, mix together all ingredients until combined.
2. Hold cold for service


A La Minute:

3 oz asian slaw
2 t soy sauce

1. In a small bowl, mix together all ingredients until combined.








BBQ Tempura Batter:

9 egg whites
6 T BBQ seasoning
2 T garlic powder
2 T chili powder
2 c flour
2 c buttermilk
½ lime, juiced

1. Whip the egg whites in the kitchen-aid until stiff peaks have formed.
2. Lower the speed to 4 and add the BBQ seasoning, garlic powder, and chili powder.
3. Add the flower and the buttermilk one cup at a time until incorporated.
4. Hold cold for service.

Beef Pad Thai

All the flavors of Thailand right here in Savannah. Believe it or not the peanuts pack in the flavor.-Stephanie

Beef Pad Thai:

2 T peanut oil
3 oz beef tenderloin scraps
½ T fresh ginger, minced
½ T fresh garlic, minced
1 oz napa cabbage mix
½ oz julienne shallots
3-4 shiitake mushrooms
½ t crushed red pepper flakes
2 oz asian noodles, cooked
2 oz pad thai jus
1 T fresh cilantro, chopped
2 T peanuts
2 T scallions
salt and pepper to taste


1. In a sauté pan, heat oil until smoking. Add all at once the tenderloin, ginger, garlic, cabbage mix, shallots, mushrooms, and red pepper flakes. Toss until the vegetables take on color.
2. Remove the pan from heat and add the asian noodles. Immediately add the pad thai jus. toss together and place pan over medium heat.
3. Reduce the pad thai jus until there is almost none left.
4. Add the cilantro, peanuts, and scallions and toss until incorporated.

Crab Stuffed Tilapia

Don't forget the peach wine, it makes this dish!-Stephanie

Baked Tilapia:

1 5-7 oz tilapia filet, cut into 3 portions
2½ oz crab cake patty
salt and pepper to taste

1. Cut the tilapia filet into 3 portions and season with salt and pepper.
2. On the wide piece of tilapia place the crab cake patty.
3. Wrap the other 2 tilapia portions on either side.
4. Hold cold for service

To Bake:

1 oz lemon juice
1 T butter, room temperature
½ oz peach wine

1. Place tilapia on a hot plate and brush with butter.
2. Pour the lemon juice over the tilapia
3. Bake in the oven until the center of the crab cake is hot
4. Upon pulling the tilapia from the oven, pour peach wine on top to coat.

Beef Tenderloin

Make sure you start off with a good piece of meat. Nothing is worse than a steak you can't chew through.-Stephanie

Beef Tenderloin:

1 7oz beef tenderloin filet
salt, pepper and garlic to taste

1. Season the tenderloin and place on a hot grill, turning 90-degrees once on each side to create grill marks.
2. Once marked, finish to temperature in the oven.


You can find the balsamic glaze on the Portabello recipe.

Tuna Tar-Tar

Easy to make and great to taste. Your friends will all be impressed when you bring out the Tuna Tar-Tar--Stephanie

Tuna Tar Tar:

3 oz tuna chunks-Ahi Tuna..Ask your grocer.
1 oz tuna mash
2 T wasabi mayonnaise
salt and pepper to taste
5 sweet potato chips

1. In a small bowl, mix together all ingredients until combined.
2. Place an equal amount of tar tar on each of the 5 chips.