Recipes with Count

• Mushroom Salad in Garlic and Parsley Vinaigrette
• Asian Spice Rubbed Ribs with Plum-Ginger Glaze
• Bite-Size Antipast-Salad
• Paella Valencia
• Roasted Garlic Soup and Artichoke Croutons
• Japanese Style Barbecue Party: Chicken Yakitori, Beef with Ginger and Soy, 5 Spice and Sesame Seared Ahi
• Uni Risotto with Seared Japanese Scallops, Truffle Vinaigrette and Ikura
• Red and Black Pepper Crusted Filet Mignon with Honey-Mustard, Horseradish, Mint Sauce and Frisee Salad with Warm Vinaigrette and Poached Egg
• Bronzed Shrimp
• Sturgeon Fillets Served with a Fig and Corn Cream, a Licorice Flavored Crustacean Broth, and Stuffed Artichokes
• Country Ham Antipasto
• Cuban-Style Sandwiches with Green Chile au Jus
• Bread, Bean and Vegetable Soup, Second Time Around
• Arugula and Goat Cheese Tartine
• Salt Cured Cod and Roasted Garlic Croutons
• Cupcake Christmas Tree
• Pimento Cheese Spread with Crusty Bread
• Skewered Shrimps with Mango Salsa
• Paella Burgers and Spanish Fries with Pimiento Mayonnaise
• Goat Cheese Fondue on Country-Style Bread
• Chipotle Dry-Rubbed Shrimp "On the Bar-B"
• Frutti di Mare
• Sweet Plantain and Pepper Stuffed Chicken
• Shiitake Fondue