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Green Chef Menu Recipes - Yahoo Recipe Search
AllrecipesThis sharp, fresh, and very green Italian condiment is the perfect garnish to those rich, stick-to-your-ribs recipes that dominate fall and winter menus.EpicuriousEditor's note: This recipe is part of a healthy and delicious spa menu developed exclusively for Epicurious by Chris Miller, executive chef at Como Shambhala Estate at Begawan Giri in Bali. This refreshing juice is pleasantly fruity but not overly sweet. It gets its bright green color, tons of antioxidants, and refreshing zing from parsley and spinach, but neither ingredient overwhelms the flavors of the pineapple, grapefruit, and carrots. Note that not all juicers produce the same amount of liquid. If your machine tends toward a lower output, consider buying extra ingredients. To avoid pesticides and other chemicals, use organic fruits and vegetables and be sure to wash everything thoroughly. Some juicers heat juice slightly, so it's a good idea to chill your ingredients before juicing them. This will allow you to drink the juice right away, when its flavors, colors, and nutrients are at their peak.Epicurious_**Editor's note:** This recipe is part of a special [Thanksgiving menu](http://www.epicurious.com/articlesguides/holidays/thanksgiving/new-orleans-thanksgiving-menu) created by chefs Allison Vines-Rushing and Slade Rushing of [MiLa](http://marriottmarketing.com/ord/production/MSYBR_MilaNewOrleans/) restaurant in New Orleans._ While traditional beignets are on the must-have list of every New Orleans tourist, we personally think flavor-wise they can be a bit one note. This version, however, is sweet and savory with a spicy dipping sauce. The addition on coconut and shrimp honor the Carribean persuasions of New Orleans cuisine.Food and WineIn 2018, Food & Wine named this recipe one of our 40 best: Before he was a television food mega-star, Emeril Lagasse made a name for himself as the chef at the legendary Commander's Palace in New Orleans, arguably the city's best restaurant at the time. Lagasse was a master of "haute Creole" cooking, a complex blend of Creole and Cajun with signature dishes such as baked redfish en papillote and bread pudding soufflé. (The soufflé is still on the Commander's Palace menu today.) On a visit to New York City in 1984, Lagasse visited the Food & Wine test kitchen and shared several recipes, including his Shrimp Creole. The spicy Creole sauce has layers of flavor built on a foundation of the Cajun flavor trinity— onion, celery, and green bell pepper—mixed with garlic and sautéed in butter until tender. The Creole sauce can be made through step 4 and chilled for up to 4 days, or can be frozen for up to a month. This recipe makes more Creole seasoning than you'll need; save the remainder in an air-tight container.Food.comPolenta, an Italian specialty now found on menus from coast to coast, is either served soft or cooled, then sliced and fried or baked. Chef Randy Windham's recipe for soft polenta topped with pesto-marinated grilled shrimp is comfort food elevated to a new level of flavor. For a hearty lunch or simple dinner menu, double the portions and accompany with a green salad, Italian country bread and a dish of oil-cured black olives. Recipe by Chef Randy Windham of the Bistro at Maison de Ville, New Orleans, Louisiana.Food NetworkT.G.I. Friday’s doesn’t exactly specialize in health food: The mega-chain is famous for bar food like loaded potato skins and Jack Daniel’s–glazed chicken wings. So, it’s no surprise that when the restaurant added veggies to the appetizer list, they were deep-fried. The dish, Crispy Green Bean Fries, hit the menu in 2006, and customers went crazy. The beans are coated in a garlicky breading, fried and served with cucumber-wasabi ranch dip. They’re a top-seller these days, and fans like Karlyn Siegwarth from Pittsburgh have been begging us for the recipe. Reps in Carrollton, TX, wouldn’t give it up, so our chefs created this perfect copy.
