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by Chef Kim Miller-Boivin, Corporate Chef Manitowoc Foodservice Yield: 8 servings   Chicken fillets, boneless 8 Asparagus, fresh 1 lb. Olive oil 1 Tbsp. Sea salt as needed Black pepper, ground as needed Butter as needed     Chimichurri Sauce:   Cilantro leaves, packed tightly 1 cup Parsley leaves, packed tightly 1 cup Mint leaves, … Read more Grilled Chicken with Chimichurri Sauce & Grilled Asparagus Recipe

Yield: 8 servings Boneless short ribs 8 Ras el Hanout 4 Tbsp. divided Zahtar spice blend  2 Tbsp. Fig preserves  4 oz. Pomegranate molasses 3 Tbsp. Beef stock 1 ½ qts. Tomato paste 2 Tbsp. Onion, sliced 1 Olive oil, extra virgin   Salt & pepper to taste Lemon zest as needed Prepare the short … Read more Moroccan Short Ribs Recipe

1 each 3.5 lb. or larger whole free range chicken (thawed) Olive Oil Kosher Salt Fresh Ground Black Pepper Granulated Garlic Cajun Spice Blend Rub whole chicken with olive oil and season with salt, black pepper, granulated garlic and Cajun spice. Let chicken rest in refrigerator overnight to absorb seasoning. Place whole chicken on chicken … Read more Convotherm Combi Oven Roasted Chicken Recipe

Yield: 4 servings Veal Shanks   Butter 2 oz. Olive oil 4 Tbsp. Onion, finely chopped 4 oz. Garlic clove, pressed 2 Carrot, finely chopped 3 oz. Celery stalk with leaves, finely chopped 1 Veal shanks 4 Flour as needed Salt to taste Black & white pepper to taste White wine 4 oz. Heat butter … Read more Osso Bucco Recipe

Yield: 4 to 6 Servings Fresh herb rub:   Basil, fresh, chopped 1 tsp. Thyme, fresh or dried, chopped 1/2 tsp. Oregano, fresh or dried, chopped 1/2 tsp. Rosemary, fresh, chopped 1 tsp. Fennel seed, crushed 1 tsp. Salt 1 tsp. Pepper, freshly ground 1 tsp. Australian lamb racks, medium (7-8 bones per rack) 2 … Read more Roasted Rack of Lamb with Garlic and Red Wine Sauce