Month: September 2010

Carb-Free Crab Cakes From Chef Brian Malarkey, owner Searsucker Restaurant, San Diego 1 lb crab meat 1/2 cup fat free mayonnaise 2 eggs 2 lemons (zested and juiced) 2 Tbls Italian parsley salt/pepper Preheat oven to 350 degrees. Whisk together mayo, eggs, lemon zest and juice and parsley in a medium-sized bowl. Squeeze extra juices

From Chef Tim Garling of the Jackalope Grill in Bend Yield: 4 servings Oven: 350 degrees INGREDIENTS: 4 well trimmed 6-8 oz. beef filets 2 T chopped shallots 3 T demi-glace 2 teaspoons drained green peppercorns 2 T brandy 1/2 cup heavy whipping cream Fresh squeezed lemon juice Worchestershire sauce Salt and pepper Canola oil

INGREDIENTS: 4 oz Ahi, cut into inch dice 2 tbsp shallot, sliced thinly 2 tbsp green onion, diced 2 tbsp cilantro, chopped roughly 2 tbsp mint, chopped roughly 1 tbsp lemongrass 1 tsp toasted rice powder 1 tbsp dry chili flakes 4 tbsp lime juice 3 tbsp fish sauce 2 tsp sugar Romaine lettuce leaves,

Combine golf, a celebrity and a silent auction and a world-class dinner from Central Oregon chefs at Pronghorn resort and you get the Ghost Tree Invitational, a benefit for three local children’s charities. At Saturday night’s Dinner on the Range, it was all about the food, and one of the old hats at this event,