Get the latest Chef recipes from Group Recipes. http://www.grouprecipes.com/tag/chef With Raclette Cheese, Cole Slaw, Russian Dressing !!!!! from: Christopher Lee Executive Chef, Aureole Even if you don't do this, you get a good coleslaw and Russian dressing Recipe!!!!Or even a good idea to sub for the pork!! http://www.grouprecipes.com/107760/pork-belly-pastrami-sliders.html Because I have to work on Thanksgiving, I celebrated mine with my family this past Tuesday night. Our main dish went over very well and I'd like to share it with you! I originally got the idea from last month's issue of Food Network magazine, but it was supposed to be made with Turkey which I can't stand. Plus, I switched up the innards a bit to fit my budget. You'll love it, I promise! p.s. The picture I used isn't mine. http://www.grouprecipes.com/106435/chicken-roulade-with-bacon-shallots-and-swiss-chard.html From Chef Jill from the centerchef's food studio for this delightful low fat pumpkin soup http://www.grouprecipes.com/106273/mexican-pumpkin-bisque.html This Thai spin on classic green curry recipe is exquisitely Thai in taste, flavor, and texture. Made with lime leaf as well as lime juice, the curry paste is extremely aromatic and dark green in color http://www.grouprecipes.com/100643/special-thai-lime-leaf-green-curry-recipe.html I still am blown away by how many people keep salt and pepper on their dining or kitchen table. Personally I keep my salt and pepper in one place, right next to the stove where it belongs! If the Chef does his or her job properly, that is the only place it should need to be as the seasoning should already be in the meal. Wherever you stand on the salt and pepper issue, I think we can all agree that in this dish, the more the better! http://www.grouprecipes.com/97642/salt-and-pepper-squid.html Yes, another cauliflower puree! This is based on Ariane's winning plate from "Top Chef". Be sure to use a nice thick cut piece of beef tenderloin to achieve perfect med-rare. I imagine this also being really good with firm fish instead, such as Halibut or Cod. http://www.grouprecipes.com/88589/grilled-herb-rubbed-filet-mignon-with-cauliflower-puree.html Another episode of Top Chef, another beautiful recipe. This is from Hosea and while I didn't agree with his pairing of the mushroom sauce with shrimp, I did like the mushroom sauce. I am thinking this would be an excellent side for chicken or beef and I like the fact it has unique mushrooms as the star attraction. As with most of the recipes they post on the Top Chef website, there are serious omissions such as time and heat settings. I will make this soon, fill in some of the blanks, and post a picture. Enjoy with a glass of red zinfendal! http://www.grouprecipes.com/85582/top-chef-mushrooms-in-cream-sauce.html Ten ingredients....one determined chef... I was given ten ingredients, to which I could only add basic pantry items, and my mission was to come up with a recipe. I call this one "FrankenMeatloaf" http://www.grouprecipes.com/85221/cheddar-broccoli-beef-terrine-with-mushroom-gravy.html I've been experimenting with dumplings for a while now. Recently, my girlfriend, "Idiot-Chef" Tammy and I perfected them with her twist- pan frying. We tried them with pieces of raw tuna steak and they were just as good. She calls herself an Idiot-Chef because she just throws things together and they by some miracle come out awesome. One of these days I need to get her chicken cutlet recipe where she pours non-dairy creamer into the breading. It sounds gross, but it's SO not. The photo isn't mine, but when I get another digital camera, I'll be able to supply my homemmade pics again. I can't wait!! http://www.grouprecipes.com/84914/pan-fried-crab-dumplings.html This was originally a Pampered Chef recipe, but I've altered somewhat because I don't use a lot of prepared foods. Has a Thai flair but obviously not traditionally a Thai recipe. http://www.grouprecipes.com/73921/satay-chicken-pasta-salad.html