This page features some of Chef George's favorite entree recipes with pictures for salmon, lamb, chicken, veal, pork and cornish hen. Click on the photos to see the recipes. For more entrees and other gourmet food recipes from Chef George, go to the Gourmet Food Recipes. Thanks

 Salmon and swordfish entree recipe

Salmon and Swordfish Entree
in lemon-dill sauce

Grilled rack of lamb picture

Grilled Rack of Lamb Recipe

Chicken breast stuffed with mushrooms, cheese and bacon

Chicken Breast Stuffed With Mushrooms and Bacon

Stuffed salmon fillet

Stuffed Salmon Fillet

Pesto encrusted salmon fillet

Pesto Encrusted Salmon Fillet

Grilled veal chop with port wine sauce

Grilled Veal Chops with Fresh Herbs
and Port Wine Sauce

Pork Medallions in truffle sauce

Pork Medallions with Truffle Sauce

Roasted pork riblets - Entree recipe

Roasted Pork Riblets with Polenta

Beef tournado entree

Beef Tournado Recipe

Stuffed lamb leg recipe

Stuffed Lamb Leg served with
Ratatouille and Orzo

Cornish hen entree recipe

Cornish Hen Glazed with Honey and Mustard Seeds

Rack of Lamb au Naturel

Rack of Lamb au Naturel

Entree recipe of beef stir fry

Beef Stir Fry Recipe With Noodles

Grilled steak image

Grilled Steak Recipe With Goat Cheese

Asian glazed salmon recipe

Asian Glazed Salmon Recipe

Grilled veal saltimbocca entree

Veal Saltimbocca Recipe

Stuffed pork tenderloin picture

Stuffed Pork Tenderloin Recipe

Chicken breast with mushrooms entree

Chicken Breast With Mushrooms Entree


Stuffed chicken breast recipe

Stuffed Chicken Breast


Beef Stew Recipe | Chicken Breast Recipe | Veal Tenderloin Medallions

This page features the chef's selection of gourmet entree recipes. For more entree recipes and other original gourmet recipes with pictures from Chef George, please visit the other pages. All featured entrees are suitable for restaurant cooking, but are made easy, so as to be prepared at home. Most recipes are for two entrees.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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