DRINKS
- Asian Caesar (Chef Susur Lee’s recipe)
- Spruce Caesar
- Watermelon lime Jarritos lime slush
APPETIZERS
- Foie gras mousse with a pomegranate balsamic reduction sauce
- Mascarpone pomegranate bites
- Persimon® with cured tuna belly
- Persimon® paella bowls
SALADS & SIDE DISHES
- Asian Lentil Salad with a Citrus soy dressing
- Bean salad with a cumin ketchup dressing
- Beet salad with leeks and walnut
- How to make crunchy beluga lentils
- Kohlrabi carrot slaw
- Kohlrabi cucumber salad with a mint sumac yogurt dressing
- Italian marinated vegetables
- Roasted sweet potatoes and figs
- Smoked Salmon Fennel Salad
- Tomato Pie Recipe (Chef Chuck Hughes Recipe)
ENTREES
BEEF:
- Cantonese beef stew
- How to make the perfect prime rib
- How to make roasted bone marrow
- Red wine braised oxtail dumplings
- Red wine braised oxtail stew with tomatoes and okra
PORK:
- Pork chops with a sweet Persimon® chutney
- Pork tenderloin stirfry with nagaimo (Chinese yam)
- Roasted pork belly
- Sweet and sour spare ribs with Casa Manila’s adobo sauce
- Spare ribs kare kare style using Casa Manila’s savoury peanut sauce
- Tender 5-spice sticky ribs
POULTRY
SEAFOOD
- Bacon wrapped salmon
- Butter poached cod with a carrot horseradish topping
- Halibut Ceviche with a fish sauce lime dressing
- How to make pressed sushi (oshizushi) with brown rice
- Spot prawn risotto in the pressure cooker
- Smoked salmon fennel salad
- Sockeye salmon gravlax
- Shrimp and chicken siu mai (Chef Susur Lee’s recipe)
SOUPS, STEWS and CONGEE
- Cream of carrot soup
- Chicken Noodle Soup (Vietnamese Chicken Pho Ga)
- Easy fish stock recipe using salmon heads (on stove top), pressure cooker version
- Kabocha (Japanese pumpkin) and red lentil soup
- Pork bone broth
- Watermelon tomato gazpacho
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