Chef Bill Briwa from The Culinary Institute of America shows us how to make Bao filled with Char Siu Turkey and Pickled Vegetables. For a healthier twist, instead of using traditional pork in this recipe, Chef Briwa uses skinless turkey thigh meat and turkey tenderloin.
Recipe at: http://www.ciaprochef.com/turkey/recipes/Bao/
Chef Bill Briwa from The Culinary Institute of America shows us how to make a delicious turkey burger with the bold spicy flavors of a Bloody Mary. He suggests pairing the burger with a Bloody Mary cocktail.
Recipe at: http://www.ciaprochef.com/turkey/recipes/turkeyburger/
Chef Bill Briwa from The Culinary Institute of America shows us how to make a Breakfast Pizza with Turkey Apple Sausage, Scrambled Eggs, Boursin Herb Cheese and Arugula.
Recipe at: http://www.ciaprochef.com/turkey/recipes/breakfastpizza/
Chef Bill Briwa from The Culinary Institute of America shows us how to make Latin American Style Migas with Scrambled Eggs, Turkey Chorizo, Salsa, and Queso Fresco.
Recipe at: http://www.ciaprochef.com/turkey/recipes/TurkeyMigas/
Chef Bill Briwa from The Culinary Institute of America shows us how to make Indian Tandoori Turkey. He uses boneless and skinless turkey breast and thigh meat, which he marinades in a spice mixture of turmeric, chili, ginger, coriander, cumin, and garam masala.
Recipe at: http://www.ciaprochef.com/turkey/recipes/TandooriTurkey/
Learn how to make a Vietnamese Turkey Banh Mi Sandwich with Chef Bill Briwa from The Culinary Institute of America. For a healthier version, he uses ground dark meat turkey in this recipe.
Recipe at: http://www.ciaprochef.com/turkey/recipes/BahnMi/
Learn how to make healthy Pad Thai with CIA Chef Bill Briwa from The Culinary Institute of America. He uses turkey tenderloin and shrimp in this version of the classic Thai dish.
Recipe at: http://www.ciaprochef.com/turkey/recipes/padthai/
Chef Bill Briwa from The Culinary Institute of America shows us how to make a deliciously aromatic coconut soup, Tom Ka Gai. He uses turkey thigh meat in this version of the classic dish.
Recipe at: http://www.ciaprochef.com/turkey/recipes/ThaiTurkeySoup/
Learn how to make San Antonio-style chili with Chef Bill Briwa from The Culinary Institute of America. He uses turkey thigh meat and dark beer to give the chili a rich hearty flavor.
Recipe at: http://www.ciaprochef.com/turkey/recipes/TurkeyChili/
Chef Bill Briwa from The Culinary Institute of America shows us how to make Thai Yellow Curry with Turkey. He uses dark meat turkey for a rich flavor that compliments the aromatic yellow curry paste.
Recipes at: http://www.ciaprochef.com/turkey/recipes/yellowcurry/
“Put an egg on it” is a popular add-on option on today’s most-watched menus. Watch CIA Chef Scott Samuel prepare Chicken, Chorizo, and Clam Paella Topped with Shirred Eggs, a dish that suits menus from morning to midnight.
Go to recipe: http://www.ciaprochef.com/eggs/paella/
Cochinita Pibil is a traditional slow-roasted pork dish from Mexico’s Yucatán Península. In this recipe, CIA Chef Scott Samuel prepares Breakfast Tacos with Cochinita Pibil, Scrambled Eggs and Habañero Crema, served with Red Cabbage Slaw, Mango and Pickled Red Onion Salad.
Go to recipe: http://www.ciaprochef.com/eggs/BreakfastTacos/
Stratas can showcase the season’s produce, and serve as a template for your own inspirations. Here CIA Chef Scott Samuel prepares Strata with Swiss Chard, Sun-Dried Tomatoes, Olives, Thyme, and Fresh Mozzarella.
Go to recipe: http://www.ciaprochef.com/eggs/Strata/
CIA Chef Scott Samuel prepares Seed Toast Spread with Chorizo Deviled Eggs, Topped with Garlic Roasted Broccolini and Fresh Lemon Ricotta.
Go to recipe: http://www.ciaprochef.com/eggs/ToastwithDeviledEggSpread/
Watch CIA Chef Scott Samuel prepare Toast Topped with Braised Spinach, Duck Confit, a Olive Oil Fried Egg and Chimichurri Sauce.
Go to recipe: http://www.ciaprochef.com/eggs/ToastwithaFriedEgg/
The trend of artisanal toast is taking the nation by storm. Here CIA Chef Scott Samuel prepares Grilled Oat Bread Toast Topped with Caramelized Onion and Crispy Prosciutto Scrambled Eggs, Piquillo Peppers, and Pickled Red Onions.
Go to recipe: http://www.ciaprochef.com/eggs/ToastwithProsciuttoScrambledEggs/
CIA Chef Scott Samuel prepares a Moroccan-spiced Scrambled Egg Tartine Topped with Grilled Rosemary Eggplant, Spicy Lamb, and Arugula.
Go to recipe: http://www.ciaprochef.com/eggs/EggTartine/
Sports Nutritionist, Dave Ellis, RD, CSCS, talks about the importance of antioxidants, non-protein calories, and protein diversity to fuel athletes for performance. With CIA Scott Samuel, they prepare a Breakfast Burrito with Spicy Black Beans, Scrambled Eggs, Avocado, Brown Rice and Salsa Verde in a Whole Wheat Tortilla.
Go to recipe: http://www.ciaprochef.com/eggs/BreakfastBurrito/
Amy Campbell, MS, RD, LDN, CDE is an experienced health, nutrition and diabetes educator. With CIA Scott Samuel, they show us a tasty recipe that fits with recommendations for diabetes, metabolic disease, and blood sugar management: Baked Egg Muffin Cups with Black Beans, Roasted Peppers, Tomato, Quinoa, Swiss Chard and Ricotta.
Go to recipe: http://www.ciaprochef.com/eggs/EggMuffinCups/
Karen Buch, RDN, LDN, discusses the importance of eating a balanced protein-packed breakfast to give the body’s metabolism a kick-start. With CIA Scott Samuel, they prepare a Mixed Vegetable Frittata.
Go to recipe: http://www.ciaprochef.com/eggs/fritatta/
