Washington Recipe list


We have curated a long list of recipes from some of the top chef's in Washington. Since 2000, AmericasCuisine has been the ultimate food resource for making your favorirte restaurant's dishes at home.

AmericasCuisine has assembled 29 recipes from the best restaurants in Washington. The finest chefs reveal their secrets in our extensive collection of restaurant recipes. Categorized below, these printable restaurant recipes can be prepared at home to satisfy your culinary cravings! For a broader variety, visit AmericasCuisine's Recipes to browse a collection of 2,288 recipes.

Top Recipe Categories in Washington

Apple Betty

8 Granny Smith Apples
1 lb, 4 oz Granulated Sugar
8 oz Dry White Wine
1 oz Cinnamon Powder
8 oz Raisins
1 Stick Melted Butter
8 Slices White Bread, Challah, or Brioche
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Baby Lamb Chops in Fig and Marsalla Wine Sauce

Lamb, Sauces
1 Serving
1 Rack of Lamb
Dash Salt
Dash Fresh Ground Black Pepper
1/4 C Marsalla Wine
1/4 C Fig Bouquet Vinegar
1 Fresh Fig
1/2 C Veal Stock
1 T Butter
1 t Olive Oil
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Baked Cornbread-Crusted Wild Rockfish with Eastern Shore Succotash

4 Servings
4 Rockfish Fillets, 8-10 ounces each
2 C Crumbled Cornbread
1/2 C Plain Bread Crumbs
1/2 T Chopped Parsley
1 T Fresh Lemon Thyme Leaves
1/2 C Spicy Garlic Mayonnaise (recipe follows)
2 oz Melted, Clarified Butter
1 C Silver Queen Corn - cut fresh from the cob
1/2 C Baby Lima Beans
1/4 C Finely Chopped Red Bell Pepper
Pinch of Salt
Pinch of Ground White Pepper
Pinch of Creole Seasoning
1/2 C Heavy Whipping Cream
1/4 lb Jumbo Lump Crabmeat
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Caramelized Onion Soup

8 Servings
1/2 C Unsalted Butter
8 Whole Spanish Onions
1 bunch Fresh Thyme
3/4 bottle Brandy
1 1/2 gal Chicken Stock
1/2 qt Heavy Cream
All Purpose Flour
To Taste Salt and Pepper
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Citrus Horseradish Crusted Salmon with Lemon Butter Sauce

Sauces, Seafood
4-8 oz Salmon Filets
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Cream Brulee with Fruit

5 Egg Yolks
3 oz Sugar
2 1/2 C Heavy Cream
1 Vanilla Bean
Fresh Raspberries (or other fresh fruit as available)
4 4" Pre-baked Tart Shells
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Crema di Gamberi (Shrimp Bisque Soup)

Seafood, Soups
6 Servings
1 Medium Onion, finely chopped
1 Stalk Celery, finely chopped
1 Red Bell Pepper, chopped
2 Cloves Garlic, minced
2 T Butter
46 oz Tomato Juice
1/4 C Heavy Cream
3 C Chicken Broth
To Taste Tabasco
1 lb Fresh Baby Shrimp, peeled and deveined
Parsley For Garnish
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Cuban Garlic-Citrus Sauce

1/3 C Olive Oil
6-8 Cloves Garlic, thinly sliced or minced
2/3 C Fresh Sour Orange Juice or Lime Juice
1/2 t Ground Cumin
To Taste Salt and Pepper
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Entrecot Jameson

6 Servings
6-12 oz New York Strip Steak
Cracked Black Peppercorns
2 oz Jameson Irish Whisky
6 oz Heavy Cream
1 Medium Tomato (skinned and diced)
3 T Vegetable Oil
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Extermaduran Stew (Cadereta extremen a)

8 Servings
2 Kg Lamb (breast, leg and best end of neck)
1 Large Glass Olive Oil
200 gr Lamb’s Liver
1 Glass White Wine
1 Head of Garlic
1 Slice Fried Bread
3 Baby Leaves
1 t Hot Paprika Salt
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Filet Au Poivre

4 Servings
4 Filet Mignons
4 T Coarsely Cracked Black Peppercorn
8 oz Rich Veal (brown) stock
2 oz Brandy
2 oz Unsalted Butter
1 oz Vegetable Oil
1 oz Heavy Cream
Salt to Taste
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Filetto Di Manzo Arrosto Alla Erbe

8 Servings
1 Whole Beef Tenderloin (About 5 lbs., trimmed)
1 T Olive Oil
1 t Salt
1 t Ground Black Pepper
3 Cloves Garlic, Finely Chopped
Rosemary Sprigs (for garnish)
1 T Finely Chopped Fresh Flat Leaf Italian Parsley
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Grilled Swordfish Topped with Marinated Sweet Peppers and Jumbo Lump Crabmeat

4 Servings
4 8 oz. Swordfish Fillets
2 Large Green Bell Peppers
2 Large Red Bell Peppers
1 t Minced Garlic
Pinch Crushed Red Pepper
1/4 C Rich Shellfish Stock
2 T Julienned Basil Leaves
1 T Capers
2 oz Olive Oil
To Taste Salt and Pepper
1/2 lb Jumbo Lump Crabmeat
2 oz Cold Sweet Butter
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Grilled Veal Chop with Wild Mushrooms

4 Servings
4 French-cut Rib Veal Chops
Extra Virgin Olive Oil (for brushing)
Cajun Spices*
3 T Unsalted Butter
1 lb Assorted Mushrooms
(shiitake, oyster, portabello and chanterelle), sliced
1/4 C Tasso Ham*, diced
1 T Veal Demi-Glace*
1/2 C Dry White Wine
1 C Heavy Whipping Cream
Salt and Pepper to Taste
Chopped Parsley
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Hand-Cut Tuna Tartar with Wasabi Vinaigrette

4 Servings
1 lb Bluefin Tuna (best quality)
1/2 European Cucumber (peeled, seeded and diced)
1 T Chives, chopped
1 T Wasabi Tubiko Caviar
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Jumbo Lump Crab Cakes

2 lb Jumbo Crab
2 T Parsley
8-10 oz Crushed Saltine Crackers
4 C Mayonnaise
3 T Old Bay Seasoning
1 T Dijon Mustard
1 1/2 oz Water
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Lobster, Shrimp and Artichoke Remoulade

Sauces, Seafood, Soups
6 Lobsters, blanched and cleaned
1 lbs Shrimp, cleaned and chopped
1 1/2 T Butter
2 T Diced Shallots
10 Artichoke Bottoms
1/2 Red Onion, small dice
2 Ribs Celery, small dice
1 bn Chives, chopped
1 1/2 C Fresh Mayonnaise
1 Lemon Zest and juice
1 t Cayenne
Salt to Taste
White Pepper to Taste
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Milk Chocolate Crème Brulee

6 Servings
2 C Milk
2 C Heavy Cream
2 oz Sugar
3 oz Sugar (caramelized)
8 oz Milk Chocolate
1 Whole Egg
12 Egg Yolks
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Moroccan Rockfish

1 Serving
1/2 Red Bell Pepper
4 Cloves of Garlic (whole)
1/2 t Salt
1/2 C Chopped Cilantro
1 t Paprika
1/4 C Blended Oil
1/4 C Chickpeas
1 C Fish Stock
8 oz Rockfish Filet
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Oysters Rockefeller

1 Serving
4 Belon Oysters
1 Egg
1/2 C Panko Japanese Bread Crumbs
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Pan Seared Diver Scallops

Fresh Scallops
Crawfish Tails
Beurre Blanc
Lemon Juice
Fresh Thyme
Chicken Stock
Salt and Pepper
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Pere Lotte (Poached Pears)

6 Servings
6 Bosc Pears
2 C Water
1 C Sugar
2 Cinnamon Sticks
5 Whole Cloves
Zest of One Lemon
Juice of 1/2 Lemon
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Risotto Agli Asparagi E Spunole

Casserole, Vegetables
6 Servings
1 Medium Onion
1 lb Carnaroli Rice
5 T Olive OIl
1 lb Fresh Asparagus
1 Small Glass Dry White Wine
1 qt Chicken Stock
5 oz Sweet Butter
2 oz Parmesan Cheese, Grated
1 T Chopped Parsley
1 Garlic Clove
2 oz Chopped Shallots
6 oz Cleaned Morel Mushrooms, Fresh or Frozen
To Taste Salt & Pepper
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Sea Trout Napoleon

4 Servings
1 T Rice Vinegar
3 T Soy Sauce
1 t Granulated Sugar
1 T Sesame Oil
1 t Chili Sesame Oil
1/4 t Chili Powder
1/4 t Ginger Juice
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Shepherd's Pie

8-10 Servings
31 lb Ground Beef (ground Sirloin 80/20)
12 oz Carrots (diced into 1/4 inch cubes)
6 oz Peas (frozen)
12 oz Onions (diced small)
3 lbs Potatoes (mashed)
3 pints Demi-Glaze
3 T Vegetable Oil
1 pint Water
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Spicy Pecan Crusted Rockfish
with A Creole Mustard Cream Sauce - Topped with Cajun Onion Straw

4-8 oz Rockfish Fillets
1/2 C Dried Breadcrumbs
1 C Pecan Pieces - toasted in oven until browned & then finely chopped
1/2 C Cajun Seasoning
Melted Butter for Dredging
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Summertime Vegetable Medley (Pisto)

6 Servings
50 ml Olive Oil
1 Large Onion, chopped coarsely
2 Green Peppers Cut in Squares
2 Cloves Garlic, chopped
1 Large Aubergine
1 t Salt
1 t Oregano
6 Tomatoes, peeled and chopped
1-2 Courgettes, slices or diced
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Tagliatele Verde con Aragosta e Olio di Tartufo

4 Servings
2 Cloves of Garlic
1 Whole Zucchini
2 Medium Sized Tomatoes
2 T Chopped Italian Parsley
4 lb Lobster, Precooked, Meat Only
2 T Extra Virgin Olive Oil
4 T Truffled Oil
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Tres Leches

1 C Sugar
5 Large Eggs, separated
1/3 C Milk
1/2 t Vanilla Extract
1 C Flour
1 1/2 t Baking Powder
1/2 t Cream of Tartar

Ingredients For Milk Syrup:
1 C Sugar
1/2 t Cream of Tartar
4 Egg Whites
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