Tag Archives: salad

GOLF KITCHEN RECIPE: YAMBA PRAWN SALAD WITH ASIAN COLESLAW AND NAM JIM DRESSING Recipe by Warwick Hilli, Executive Chef at Kingston Heath Golf Club, Melbourne, Australia

  YAMBA PRAWN SALAD WITH ASIAN COLESLAW AND NAM JIM DRESSING Recipe by Warwick Hilli, Executive Chef at Kingston Heath Golf Club, Melbourne, Australia Recipe and photo courtesy of Golf Kitchen Magazine by Diana DeLucia ​Serves 4 Ingredients Prawns 16 … Continue reading

Posted in Gourmet | Tagged , , , , , | Comments Off on GOLF KITCHEN RECIPE: YAMBA PRAWN SALAD WITH ASIAN COLESLAW AND NAM JIM DRESSING Recipe by Warwick Hilli, Executive Chef at Kingston Heath Golf Club, Melbourne, Australia

GOLF KITCHEN RECIPE: HOUSE GROWN TOMATO SALAD Recipe by Jose Sanchez, former Executive Chef at Tradition Golf Club, La Quinta, California

  HOUSE GROWN TOMATO SALAD Recipe by Jose Sanchez, former Executive Chef at Tradition Golf Club, La Quinta, California Recipe and photo courtesy of Golf Kitchen by Diana DeLucia. For more information, to subscribe to Golf Kitchen Magazine, or to … Continue reading

Posted in Fred Bollaci on Dining | Tagged , , , , , | Comments Off on GOLF KITCHEN RECIPE: HOUSE GROWN TOMATO SALAD Recipe by Jose Sanchez, former Executive Chef at Tradition Golf Club, La Quinta, California

GOLF KITCHEN RECIPE: ROASTED QUAIL WITH SPRING SALAD Recipe by Anthony Giacoponello, Executive Chef, Sebonack Golf Club, Southampton, New York

    ROASTED QUAIL WITH SPRING SALAD Recipe by Anthony Giacoponello, Executive Chef, Sebonack Golf Club, Southampton, New York Recipe and Photo courtesy of Golf Kitchen and Diana DeLucia. For more information, to subscribe to Golf Kitchen Magazine, or to … Continue reading

Posted in Fred Bollaci on Dining | Tagged , , , , | Comments Off on GOLF KITCHEN RECIPE: ROASTED QUAIL WITH SPRING SALAD Recipe by Anthony Giacoponello, Executive Chef, Sebonack Golf Club, Southampton, New York

Veal Milanese (Breaded and Lightly Sautéed with Salad)

Veal Milanese (Breaded and Lightly Sautéed with Salad) Recipe: 1 pound cutlets (serves 2) Note: can use veal, chicken, turkey, pork. Even flounder and swordfish Milanese style are great! 4 eggs 1/2 cup pecorino Romano or Parmigiano Reggiano, grated Salt … Continue reading

Posted in Fred Bollaci on Dining | Tagged , , , , | Comments Off on Veal Milanese (Breaded and Lightly Sautéed with Salad)

GOLF KITCHEN RECIPE: HONEYCRISP APPLE AND BUTTERNUT SQUASH SALAD WITH WHIPPED RICOTTA, ZHOUG, AND POMEGRANATE Recipe by Jonathan Hancock, Executive Chef at Richland Country Club, Nashville, Tennessee

HONEYCRISP APPLE AND BUTTERNUT SQUASH SALAD WITH WHIPPED RICOTTA, ZHOUG, AND POMEGRANATE Recipe by Jonathan Hancock, Executive Chef at Richland Country Club, Nashville, Tennessee, USA Recipe and photo courtesy of Golf Kitchen Magazine by Diana DeLucia Serves 4 Ingredients 1 … Continue reading

Posted in Fred Bollaci on Dining | Tagged , , , , , , , | Comments Off on GOLF KITCHEN RECIPE: HONEYCRISP APPLE AND BUTTERNUT SQUASH SALAD WITH WHIPPED RICOTTA, ZHOUG, AND POMEGRANATE Recipe by Jonathan Hancock, Executive Chef at Richland Country Club, Nashville, Tennessee