©Copyright MSCOMM
Michele Serre, Editor

Fried catfish with plenty of home-grown vegetables is a way of life in the Santee Cooper region

American Recipes See also our general recipes

Recipes with American Master Chefs
Other Signature Recipes below

Baked Apples with Cranberries
Daniel Boulud, Restaurant Daniel, New-York

Blueberry Brioche Bread Pudding
Daniel Boulud, Café Boulud, New-York

Butternut Squash Flan
Charlie Palmer, Aureole, New-York

Cold Bouillabaisse Terrine with Rouille Sauce
Jean Joho, Everest, United States

Crab Lasagna with Tomato-Basil Coulis
Charlie Palmer, Aureole, New-York

Crispy Scallops
Jean Joho, Everest, United States

Dungeness Crab and New Potato Salad
Charlie Palmer, Aureole, New-York

Fallow Deer Loin in Black Trumpet Mushroom Mousse, Baked Pink Lady Apples and Celery Beet Salad
Guenter Seeger, Guenter Seeger's, Atlanta

Field Pea Dusted Sweetbreads
John Fleer of Blackberry Farm, Tennessee, USA

Grilled Beef Tenderloin Cobb Salad
Charlie Trotter, Charlie Trotter's Restaurant, Chicago

Hazelnut Griddle Cakes with Sautéed Apples and Caramel Sauce
Scott Crawford, Woodlands Resort & Inn

Lemon Sabayon - Pine nut Tart with Honey Mascarpone Cream
Thomas Keller, Per Se Restaurant, New-York

Horseradish crusted Salmon
Tutorial and recipe by Gary Danko, Gary Danko Restaurant, San Francisco

Maryland Crabmeat Cannelloni with Leeks and Saffron Scented Sauce
Thomas Henkelmann, The Homestead Inn, United States

Parmigiano Reggiano Crisps with Laura Chenel Goat Cheese Mousse
Thomas Keller, Per Se Restaurant, New-York

Pickled Oysters with English Cucumber Cappellini and Dill
Thomas Keller, Per Se Restaurant, New-York

Pumpkin risotto with duck confit and parmesan
Charlie Palmer, Aureole, New-York

Roast Pork Loin with Maple-Scented Turnip Puree, Apple Marmalade & Sage Jus
Scott Crawford, Woodlands Resort & Inn, USA

Salad of Smoked Trout, Cucumber and Avocado with Cucumber Vinaigrette
John Fleer of Blackberry Farm, Tennessee, USA

Sautéed Carolina Flounder with Wild Mushrooms, Butterbeans and Country Ham Broth
Scott Crawford, Woodlands Resort & Inn

Savory Buttermilk Panna Cotta
John Fleer of Blackberry Farm, Tennessee, USA

Seared Nantucket Bay Scallops with Leek "Fettuccine" and Smoked Salmon "Carbonara" Sauce
Robert Riescher, Château du Sureau, United States

Whole Roasted Fig with Goat Cheese Ice Cream, Spicy Fig Sauce, and Oatmeal Tuiles
Charlie Trotter, Charlie Trotter's Restaurant, Chicago

Woodlands Gaspacho
Ken Vedrinski, Woodlands Resort and Inn, United States