Badia Curry Powder is a balanced mixture of turmeric, coriander, cumin, fenugreek, black pepper, ginger, mustard, fennel seed, allspice and red pepper. When properly browned, these exotic spices get lightly toasted and develop into an earthy, warm flavour that is a perfect embrace for the collagen-rich lamb foreshank. The key with the lamb foreshank is to […]
2014 Food Show Recipe: Chef Mychael Harris for Maple Leaf Duck
2014 BFS Food Show Culinary Competition Recipe Chef Mychael Harris ~ Olives at Atlantis Pan Seared Maple Leaf® Duck Breast with Creamy Carrot Risotto and Fried Broccoli with a Roasted Shallot Port Wine Reduction FIRST PLACE competition winner
2014 BFS Food Show Recipe: Chef Richmond Fowler for Springer Mountain Chicken
2014 BFS Food Show Culinary Competition Recipe Chef Richmond “Richie” Fowler ~ Albany Resort Springer Mountain Boneless, Skinless Chicken Thighs served 2 ways: Sweet and Spicy Smoked Chicken Thighs + Guava Coconut Chicken Stew with Sweet Potato Purée, Beurre Noisette Jardinière Vegetables & Pineapple Mango Chutney SECOND PLACE COMPETITION WINNER
BFS Food Show 2014 Recipe: CAB Tri-Tip Beef by Chef Keva Hamilton Rolle
2014 BFS Food Show Culinary Competition Recipe Chef Keva Hamilton Rolle ~ Sapodilla Fine Dining Restaurant BBQ Spice Rubbed CAB Tri-Tip Steak served with Parsnips Smashed w/Boursin Cheese, Sautéed Broccolini & Brussels Sprouts, on Grilled Eggplant
BFS Food Show 2014 Recipe: Rosen® Lamb Loin by Chef Gia Wilson
2014 BFS Food Show Culinary Competition Recipe Chef Gia Wilson ~ Meliá Nassau Beach Pistachio Crusted Lamb Loin with Tri-Coloured Roasted Potatoes, Balsamic Glazed Mushrooms and Cherry Tomatoes with Creamy Lemon Infused Spinach Sauce and Herbed Red Wine Sauce SERVES 2
BFS Food Show 2014 Recipe: Gardein® Beefless Beef by Chef Jamal Small
2014 BFS Food Show Culinary Competition Recipe Chef Jamal Small ~ Villas at Ocean Club The Bahamian Vegetarian Goes Asian BBQ with Vegan Beef Strips (soy protein product) Smoked Barbeque Beefless Beef Strips with Toasted Sesame Seeds served with Go Green Wasabi Mash, Petite Market Vegetables, Crispy Avocado with Thai Chili Vinaigrette and Micro Seedlings
2014 BFS Food Show RECIPE: Holy Smoke Spice Rubbed Pork by Chef Charon McKenzie
2014 BFS Food Show Culinary Competition Recipe Chef Charon McKenzie ~ Lyford Cay Club Holy Smokes Spice Rubbed Pork w/Cauliflower and Potato Purée served with Sautéed Broccoli, Baby Carrot and Asparagus, Sweet Potato Ball accented with Hibiscus Reduction and Caramelized Rosemary Shallots PROTEIN: Hormel “Always Tender” Pork Tenderloin SERVES 4 THIRD PLACE COMPETITION WINNER
Ronzoni Pasta Recipes
Looking for quick and easy recipes? The official Ronzoni website has a huge database of recipes that you can use for inspiration or Tuesday night dinner. Read on for more info.
Rainbow Trout en Papillote
En papillote is French for “in parchment” is a method of cooking in which the food is put into a folded packet of foil or parchment and then baked. The paper or foil is carefully folded in to seal and hold in the steam which cooks the food. Fish is the most common protein cooked in this method, with a broth of […]
Sautéed Duck Breast with Cherries
Maple Leaf Duck Breast is the star of this simple and elegant dish, topped with a luscious, savoury fruit sauce. SHOPPING LIST Item # Description and Pack Size 4604045 Maple Leaf ® Duck Breast 32/7-8 oz 1809831 Roland® Balsamic Vinegar 16/16.9 oz 4700630 Fresh Cherries 1/11 lb 0484510 Florida Crystals® Dark Brown Sugar 24/1 lb […]