Washington State Chef's

Recipes

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NORTHWEST SMOKED SALMON QUESADILLA

NORTHWEST SMOKED SALMON QUESADILLA -From November 2009 Member Spotlight – Tony Parker CEC, AAC, ACE Ingredients: 10 oz. Kippered Salmon (chopped) 6 oz. Lox 1 Lemon ...
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SCRAMBLED EGGS WITH CHANTERELLES AND TOMATOES

SCRAMBLED EGGS WITH CHANTERELLES AND TOMATOES -From October 2009 Member Spotlight – Mark Linden CEC AAC Ingredients: 8 oz Fresh Cleaned Chanterelles 4 oz Diced heirloom ...
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CRAB CAKES WITH ROASTED CORN AND MAPLE BACON

CRAB CAKES WITH ROASTED CORN AND MAPLE BACON -From September 2009 Member Spotlight – Josh Schiessl Ingredients: Fresh Corn, roasted cut from cob – 1/2 ...
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WHITE CHOCOLATE TIRAMISU W/ POMEGRANATE INFUSION

WHITE CHOCOLATE TIRAMISU W/ POMEGRANATE INFUSION -From June 2009 Member Spotlight – Nancy Beauchamp We presented this for the first time at Mammoth Hot Springs ...
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CHIPOTLE – BLACKBERRY HONEY VINAIGRETTE

CHIPOTLE – BLACKBERRY HONEY VINAIGRETTE Yield: Makes 3 1/4 Cups Ingredients: 2T Chipotle Peppers in Adobo 1 C Blackberry Honey 1/2 Tsp Kosher Salt 1/2 ...
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PAN SEARED SCALLOPS WITH MADAGASCA VANILLA HONEY

PAN SEARED SCALLOPS WITH MADAGASCA VANILLA HONEY Ingredients: 4 – Scallop(U-10) 1 tsp – Kosher Salt 1/2tsp – Black Pepper 3T – Canola Oil 1T ...
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