Tuesday, Dec. 25
Duck Breasts with Orange Sauce
A MEAL TO WELCOME THE NEW YEAR
Eggnog Ice Cream with Rum Drizzle
A MENU TO WELCOME THE NEW YEAR
Brown Basmati Rice with Orange Zest
A MENU TO WELCOME THE NEW YEAR
Pan-Seared Sea Scallops with Spinach, Sweet Potato and Mango Chutney Vinaigrette
A MENU TO WELCOME THE NEW YEAR
Tuesday, Dec. 18
Pan-Seared Sea Scallops with Spinach, Sweet Potato and Mango Chutney Vinaigrette
A MEAL TO WELCOME THE NEW YEAR
New York Steak Teriyaki
SCARLET ORCHID: Chef Ling's Favorite Recipes
Roasted Chestnuts
PARTY STARTERS: Holiday Hors D'oeuvres
Shrimp with Spicy Orange-Lime Glaze
PARTY STARTERS: Holiday Hors D'oeuvres
Mushroom Turnovers with Madeira and Cream
PARTY STARTERS: Holiday Hors D'oeuvres
Apple & Black Forest Ham Turnovers
PARTY STARTERS: Holiday Hors D'oeuvres
Goat Cheese Stuffed Peppers
PARTY STARTERS: Holiday Hors D'oeuvres
Prosciutto Rolls with Goat Cheese and Fresh Thyme
PARTY STARTERS: Holiday Hors D'oeuvres
Goat Cheese Spread with Gremolata
PARTY STARTERS: Holiday Hors D'oeuvres
Thursday, Dec. 6
Ginger Steamed Sea Bass
SCARLET ORCHID: Chef Ling's Favorite Recipes
Chef Ling's Chicken
SCARLET ORCHID: Chef Ling's Favorite Recipes