The recipes on this site come from family, friends, magazines, and online sites. Most if not all have been altered. Only the very best are included and we never include a recipe that we have not personaly tested and adjusted and approved. All of them meet the exacting standards of the arrogant chef. We base our choices on the "wow" factor. Feel free to alter the recipes, however, we adhere to the philosophy "if it ain't broke, don't fix it." Trust us. Of course because we take such care in choosing only the finest recipes this is not a "recipe site" in the traditional sense.
For more recipes visit The Arrogant Chef's Blog.
The cook-off menu
This is a sample of one of our cook-off party menus.
Mussels served with Italian sausage slices nestled between layers of onions and peppers smothered in a robust tomato sauce
Carmen “Reserve Syrah” 2004, Valle Del Maipo, Chile
Grilled Quail Salad
Grilled quail and pear served on a bed of mesclun salad greens, pine nuts ,currants and blue cheese in a walnut oil dressing
Salade Caille Griller
Jackson-Triggs Proprietors’ Reserve “Methode Cuve Close”, 2005, Ontario, Canada
Beef Croustades with Boursin and Mushrooms
Tender filet mignon, topped with Peppercorn Boursin cheese, and mushroom filling, wrapped in phyllo pastry with a red wine sauce served with grilled asparagus and onions with Balsamic Vinegar
Saint-Joseph “Le Grand Pompee” 2004, Paul Jaboulet Aine, France
The Arrogant Chef “Signature” Mystery Dessert