Prepare Green Sauce and Risotto. Peel and devein the shrimp. Wrap each shrimp with a slice of pancetta. Lightly season with salt and pepper and ...

Place 1/4 of shrimp in pan with boiling water; boil for 2 minutes. Refresh in cold water; drain on paper toweling. Reserve. Place remaining shrimp ...

Add enough water to reserved pineapple juice to measure 1/2 cup. Rinse frozen shrimp with cold water to separate; drain. Mix cornstarch and cold ...

Cut shrimp lengthwise into halves. Mix shrimp, artichoke hearts, tomato, basil, lemon juice, oil and pepper in large glass or plastic bowl. Cover ...

Trim fat from veal steak. Cut veal lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Stack slices and cut into julienne ...

Trim short ribs into 7 oz. portions. Fold portions; enclose in butcher's netting. Season with salt and pepper; place in large pan. Heat large pan ...

Place vegetables and stock in stock pot; heat to boiling. Add bouquet garni; season with salt and pepper. Reduce heat; simmer for 5 minutes. Add ...

Saute sesame seeds (dry with no oil) to a golden color. Put in blender and process to a powder-like texture. Mix with sugar. (This makes sesame ...

Toss seaweed and shiitakes with soy sauce and pickling brine. Refrigerate for 2 to 3 ...

TO SERVE Heat 1/2 oz. sesame oil and 1 oz. salad oil in saute pan over high heat. Add medallions. Saute medallions for 3 minutes on each side. ...