Professional Recipes for Chefs

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Charred Vegetable Salsa

2 red peppers, cored and seeded

6 medium red tomatoes, cored and cut in half

1 Spanish onion, peeled and cut into 1 inch slices

3 scallions, very thinly sliced

3 tbsp white vinegar

3 tbsp olive oil

Salt and pepper to taste

Cayenne pepper to taste

1 tbsp chopped cilantro, reserve stems for butter sauce


Prepare all vegetables and coat in 2 tbsp of olive oil.  Place under broiler in the oven until shin turns black on the peppers and tomatoes. Let cool and remove the skin.  Place onions on the grill and char until tender.  When the vegetables are cool, cut them into small dice and place in a bowl. Add remaining ingredients. Chill for 12 hours to allow flavors to marry.

Jamaican Style Seafood Ceviche


          1 ½ lb Shrimp, cleaned, peeled,cut in pieces

          1 ½ lb Snapper fillets skinned, 1-inch cubes

          1    table Grape seed oil

          1    table Fresh orange juice

          1    table White vinegar

        1/2    cup Fresh lime juice

          1    table Garlic, chopped

          1    table Red onion, chopped

          4     oz diced red bell pepper

          1      x Jalapeno, diced

          1    pch Ground cumin

          1    tsp Salt

          1    table Chopped cilantro leaves

          2    table Passion fruit puree

          1    cup of bruniose of pineapple soaked in Myers dark rum

          1    cup of cooked and chilled

          ½   cup of bruniose of mango

          ½   oz of chiffinade of mint leaves                       

Cook shrimp, in boiling water, 1 minute. Strain and refrigerate until chilled. Combine snapper cubes, oil, orange juice, vinegar, lime juice, garlic, onion, bell pepper, jalapeno, cumin, salt, cilantro and passion fruit puree in large bowl. Add shrimp; cover and marinate in the refrigerator at least 6 hours. Serve in a martini glass with lime twist and rim of glass dusted in sea salt.



Fig Vinaigrette


          1    tbsp  olive oil

          2    tsp  minced shallots

          1    tsp  minced garlic

        1/4     lb  fresh figs stemmed, peeled,

                    and roughly chopped

          2    tbsp  honey

          2    tbsp l  balsamic vinegar

          2    tbsp  champagne vinegar

          1    tsp  salt

        1/2    tsp  fresh-ground black pepper

        1/2    cup  canola oil


In an 8-inch non-stick skillet, heat the olive oil over medium-high heat. Add the shallots and cook, stirring, for 1 minute. Add the garlic and cook, stirring, for 30 seconds. Add the figs, and cook, stirring occasionally, until most of the liquid is evaporated, 4 to 5 minutes.

Transfer the mixture to a blender, and add the honey, balsamic and champagne vinegars, and 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Blend on high speed for 30 seconds. With the machine running, slowly add the oil, and blend until completely incorporated. Cool completely before serving.