A.
B.
- balsamic Vinaigrette
- Basil Pesto
- Bearnaise sauce
- Biscotti
Beurre blancs
see Grapefruit beurre blanc
see Lemon beurre blanc
see Saffron beurre blanc
- Bread pudding
- Butternut squash risotto
- Catfish with a pecan b.b.q. crust
- Ben's Challah
- Chicken paillards
Chutney
see Peach chutney
see Pineapple chutney
see Orange chutney
see Tomato chutney
- Citrus BBQ Glaze
- How to clarify butter
Compound butters
Compound butter
see Sun dried tomato basil butter
see Mediterranean compound butter
see Jalapeño butter
- Crab Imperial
- Crème brûlée
G.
- Roasted garlic mashed potatoes
- Grapefruit beurre blanc
- Parmesan Crusted Grouper
garlic mashed potatoes and tomato confit. - Grouper fillet
with crab and saffron beurre blanc.
- Hollandaise sauce
- Ben's Hamantaschen
- How to hard-boil eggs
- Honey mustard dressing
- Horseradish Rémoulade
Q.
R.
- Red pepper marmalade
Red pepper coulis
See Southwestern red pepper coulis. - Rice Pilaf
- Rice pudding
- How to roast peppers
- Saffron beurre blanc
- Salmon en croûte
- Grilled salmon
with citrus b.b.q. glaze - Saltimbocca with shrimp
- Pan seared scallops
- Sesame crusted Sea scallops
with ginger glaze and garlic spinach - Pan seared sea scallops Normandy
with squash ravioli - Saffron and ginger, Shrimp risotto
- Shrimp sauce
- Shrimp stock
- Southwestern Red pepper coulis
- Chef Ben's spice blend
- Baked squash, yams and apples
- Sun dried tomato basil butter
- Swordfish, Southwestern Grilled
- Tarragon mayonnaise
- Tiramisu
- Tomato Chutney
- Tomato salsa
- Grilled tuna with tomato chutney
- Tomato Confit
- Tomato and saffron coulis (non-fat)
- Grilled turkey cutlets
with Peach chutney