Washington State Chef's

Recipes

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KOREAN BBQ BABY BACK RIBS

KOREAN BBQ BABY BACK RIBS -By July 2010 Member Spotlight – Sharlene Greendyk Sauce Ingredients: 1 cup Soy Sauce 16oz Thai Chili Sauce 2 tea Sirachi …

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FORAGE PORAGE

FORAGE PORAGE -By September 2010 Member Spotlight Kevin Blaylock Ingredients: 2 pounds mixed wild mushrooms, such as Chanterelle, Chicken of the Woods, Porcini, Morels, Lobster, etc… 1/2 …

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HUNGARIAN RAGOUT VINAIGRETTE

HUNGARIAN RAGOUT VINAIGRETTE -By October 2010 Member Spotlight Chris Plemmons Ingredients: ½ C white wine vinegar 1 Tbsp Dijon mustard 1 ½ – 2 Tbsp Two Snooty …

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MOLE EGGPLANT CROSTINIS

MOLE EGGPLANT CROSTINIS -By October 2010 Member Spotlight Chris Plemmons Ingredients: 2 large eggplants ¾ C olive oil 1 large onion ½ C red wine vinegar 4 …

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SALT-CRUSTED BEETS WITH HORSERADISH CREAM

SALT-CRUSTED BEETS WITH HORSERADISH CREAM -By October 2010 Member Spotlight Chris Plemmons Ingredients: 2 C Coarse Mediterranean Sea Salt 5 Tbsp prepared horse radish 2 Tbsp Two …

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NORTH WEST OYSTER STEW

NORTH WEST OYSTER STEW -By November 2010 Member Spotlight Walter Bronowitz Makes 6 portions Ingredients: small non-stick sauté pans w/lids .5 lbs whole butter – room temp …

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