 Albuquerque Dry Rub
Recipe type: Barbecue
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Albuquerque Grilled Pork Tenderloin with Beans and Greens Sauté - Fire up the grill and prepare for a culinary delight. This juicy dish gets an added kick from the CIA’s distinctive Albuquerque Dry Rub. Served with the accompanying Beans and Greens Sauté, it’s a flavorful meal that all of your guests will...
Recipe type: Main Dish, Meat
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Anise Biscotti - During the past decade, biscotti has appeared in virtually every coffee house across the United States. Its crisp texture and subtle sweetness make biscotti the perfect snack or accompaniment to most beverages. In Italy, the word "biscotti" refers...
Recipe type: Dessert
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Artichoke Ceviche in Belgian Endive - Ceviche is a marinated dish commonly made with fish or seafood. Here the lime juice is important both for its flavor and for its ability to keep the artichokes from turning brown when they are exposed to the air.
Recipe type: Appetizer
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Beans and Greens Sauté - Prepare this savory sauté in a cast iron skillet right on the grill while you grill the pork, or make it ahead of time on the stovetop. If you can’t find beet greens, substitute spinach, kale, escarole, collard greens, or turnip...
Recipe type: Side Dish
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Blue Cheese Crusted Tenderloin of Beef - Include The Culinary Institute of America’s Blue Cheese Crusted Tenderloin of Beef with Potato Gratin on the menu to round out your New Year’s festivities. When served on a pool of warm Madeira sauce alongside a slice of Gruyère-enriched potatoes,...
Recipe type: Main Dish, Meat
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Cantaloupe Soup with Lime Granite - Vegetable or fruit soups are typically made by pureeing or chopping vegetables or fruits fine enough to reach soup-like consistency. These cold soups range in texture from the appealing coarseness of a gazpacho to the velvety smoothness of a...
Recipe type: Soup
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Carrot Cake with Cream Cheese Icing - Tame your sweet tooth and keep your waistline in check with our light carrot cake with cream cheese icing. Just like the regular version featuring full fat and calories, this one satisfies with intense flavor and incredible moistness.
Recipe type: Dessert
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Cheese-Filled Crêpes with Blueberry Coulis - The Culinary Institute of America's Cheese-Filled Crêpes with Blueberry Coulis (sauce) is a treat they 'll remember for years to come. Although traditionally eaten in the morning, crepes can be served as a light snack, impressive brunch item, or...
Recipe type: Breakfast, Brunch
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Chicken and Red Chili Tamales - With a nine thousand-year history, tamales are among the oldest surviving food concepts. Dating back to Pre-Columbian times, tamales were born from the need to transport prepared food, while hunting, at battle, and during times of migration and...
Recipe type: Main Dish, Poultry
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