Tag Archives: salad

TOMATO WATER SALAD WITH MARINATED SALMON Recipe by Anthony Masas, Executive Chef at Casa de Campo, La Romana, Dominican Republic, Courtesy of Strategic Partner Golf Kitchen Magazine

Posted on December 2, 2020 by Fred Bollaci

TOMATO WATER SALAD WITH MARINATED SALMON, BABY LETTUCE AND FRESH SPROUTS AND MICRO GREENS 12/1/2020 0 Comments Picture Recipe by Anthony Masas, Executive Chef at Casa de Campo, La Romana, Dominican Republic Serves 4 Ingredients Tomato Water 70 ounces Tomatoes … Continue reading →

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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

Posted on June 29, 2020 by Fred Bollaci

  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 →

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

Posted on June 22, 2020 by Fred Bollaci

  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 →

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

Posted on June 16, 2020 by Fred Bollaci

    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 →

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Veal Milanese (Breaded and Lightly Sautéed with Salad)

Posted on May 29, 2020 by Fred Bollaci

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 →

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