319 lick plate Recipes

yellow cake mix, eggs, mandarin orange segments, crushed pineapple with juice, instant vanilla pudding mix

green beans, trimmed, cut in 1-inch pieces, extra virgin olive oil, water (may need more later), salt, all purpose greek seasoning (optional), liquid smoke (optional), salt, pepper

salted butter, dark brown sugar, pecans, halved, wide egg noodles, eggs, cinnamon, sugar, salt

lamb chops, olive oil, lemon juice, garlic, crushed, salt and black pepper, unsalted butter, softened, lemon juice, garlic, crushed, dijon mustard

sweet onions, thinly sliced, olive oil, divided, garbanzo beans or chickpeas, rinsed and drained, lemon juice, tahini, garlic cloves, minced, salt, pepper, baked pita chips or assorted fresh vegetables

sharpies, all sizes and shapes , i even found them in all colors, plates, anything bake-able you can write on

plates of rice, shrimp, chicken, egg, salt, spoon sweet soy sauce, spoon ketchup, spoon oyster sauce, oil, spice, garlic, blend with, shallots

cottage cheese, flour, eggs, oil, salt, banana (for each octopus), blueberries (for each plate), strawberries (per plate), apple (per plate), grapes (per plate)

chicken breasts, mayonnaise, lemon juice, vinegar, sea salt or 2 tsp kosher salt, fresh ground pepper

grain-fed beef brisket (recommended : angus beef), dry rub (recommended: salt lick dry rub ), barbecue sauce (recommended : salt lick bbq sauce)

grain-fed beef brisket (recommended : angus beef), dry rub (recommended: salt lick dry rub ), barbecue sauce (recommended : salt lick bbq sauce)

mayonnaise, sweet pickle relish, dry mustard, garlic powder, onion powder, celery seed, half-and-half (table cream )

oil, red bell pepper, chopped, salt and pepper, fresh garlic, chopped, lean ground beef (depending on how meaty you like it), tomato paste, crushed tomatoes, dried parsley, basil, oregano, thyme, rosemary, grated parmesan cheese

potatoes, peeled and cubed, parsnips or parsley roots, peeled and chopped, salt, whole milk, freshly ground black pepper, freshly grated nutmeg, shredded italian fontina or 3/4 cup crumbled gorgonzola, bone-in pork or veal chops, about 1 1/2 to 2 inches thick, bundle fresh sage, leaves chopped, extra-virgin olive oil, garlic cloves, crushed, dry vermouth or 3/4 cup dry white wine, trimmed broccolini spears, butter

salted butter or margarine, dark brown sugar, pecans, halved, wide noodles, eggs, cinnamon, sugar, salt

plate short ribs, bone in (4 ribs), brown sugar rub , recipe follows, bbq sauce , for serving, special equipment : hickory wood logs, soaked in water for 1 hour, brown sugar, superfine sugar, kosher salt, black pepper , butcher grind, cayenne pepper

baby lima beans , sorted and rinsed, dry white beans (navy or northern) or 1/2 cup black-eyed peas, sorted and rinsed (you can also use a good cholent bean mix), chuck roast (don tsp use that fatty cholent plate and do put some bones in) or 1 1/4 lbs beef brisket (don tsp use that fatty cholent plate and do put some bones in) or 1 1/4 lbs top ribs (don tsp use that fatty cholent plate and do put some bones in) or 1 1/4 lbs beef shanks (don tsp use that fatty cholent plate and do put some bones in) or 1 1/4 lbs other pot roast (don tsp use that fatty cholent plate and do put some bones in), onion, chopped, pot barley, washed, dry lentils , sorted and rinsed, paprika, salt, ground black pepper, ground ginger, potatoes , scrubbed

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.