Restaurant Recipes
Cioppino
Restaurant: Crab Catcher | San Diego
The Cioppino is an earthy stew that originated from San Francisco, and is inspired by various fish soups and stews from Italian cuisine. A blending of elements is apparent in the very taste and texture of the stew as land and sea are intermingled to create a earthy, rich taste.Ricotta Gnocchi with Red Wine Braised Oxtail, Chino Farm’s Carrots & Shaved Matsutake Mushrooms
Restaurant: Whisknladle | San Diego
Ricotta Gnocchi with red wine braised oxtail, Chino Farm’s carrots & shaved matsutake mushrooms involves a funky spin on traditional potato based gnocchi. However, this recipe is a gourmet upgrade from a traditional pot roast, with the ricotta gnocchi adding classic Italian elements to the dish. For cooks in the mood to take their pot roast to the next level, this recipe poses two distinct challenges- unusual ingredients and attention to detail. Any cook’s efforts will be worthwhile, and this dish is sure to be crowd pleasing at any dining event.New York Steak Alla Pizzaiola
Restaurant: De Medici | San Diego
A Vitale original family recipe, New York Steak Alla Pizzaiola, is a Southern Italian dish that packs a whole bunch of flavor. Restaurant owner Salvatore Vitale suggests the dish be served medium rare as to keep the steak juicy and tender. Enjoy this dish at your kitchen table with your family as the Vitales do in their home on Sundays. Toss in a full bodied Cabernet or a Nero D'Avola and you're set for a meal of epic proportion, flavor, and deliciousness.Texas Style Kobe Beef Chili with Smoked Bacon and Dark Ale
Restaurant: TENDER Steak & Seafood | Las Vegas
TENDER Steak & Seafood has presented you a chili like no other. Created by Chef Fazel, the Texas Style Kobe Beef Chili consists of 100% American Kobe beef top round and smoked bacon in medley of tomatoes, onions, and garlic. In addition, the added dark beer provides a depth that's not found in regular old chili. Create this dish for the winter time to warm up your body on those cold nights.Maytag Blue Cheese Potato Gratin
Restaurant: The Steakhouse at Camelot | Las Vegas
If you're a fan of potatoes -- and really, who isn't? -- the delectable Maytag Blue Cheese Potato Gratin will be right up your alley. Made with rich seasonings guaranteed to satisfy the most "royal" of palate demands, this is one unique dish in every aspect of the term.
Lamb Chops with Swiss Chard Risotto
Restaurant: Greystone the Steakhouse | San Diego
Greystone, the steakhouse serves Colorado lamb chops in this dish. The fresh lamb is seared, roasted and served with their delicious signature Cabernet reduction on top of creamy risotto flavored with Swiss chard.
Jalapeño Garlic Ahi Tuna Pasta
Restaurant: Chianti | San Diego
Utilizing all that is delicious, the Jalapeno Garlic Ahi Tuna Pasta has a fiery kick and a clean finish. Executive Chef Gerardo Espinoza has created this exquisite dish that utilizes fresh ingredients like jalapenos, ahi tuna, and a medley of fresh herbs. Ahi tuna, also know as yellowfin tuna, is found in pelagic waters of tropical and subtropical oceans worldwide. Often times served seared, ahi tuna is a versatile fish that is great salad or alone sashimi style. Whether from lunch or dinner, Jalapeno Garlic Ahi Tuna Pasta is a great dish that's easy to create.Spinach and Artichoke Cheese Fondue Recipe
Restaurant: The Melting Pot - Gaslamp | San Diego
This cheese fondue appetizer is a fan-favorite among Melting Pot guests and staff alike.Blue Crab Cakes with Spicy Mustard Aioli
Restaurant: Ocean Room | San Diego
Chef Felix Frias shares his love of seafood in his interpretation of a favorite--Blue Crab Cakes with Spicy Mustard Aioli. Chef Frais rendition keeps the Chesapeake Bay tradition by utilizes one pound of blue crab meat to create these tasty appetizers. However, Chef Frias puts a twist on the crab cakes by pairing it seamlessly with a spicy aioli mustard sauce that complements the sweet meat from the blue crab. Ideal for brunch or lunch.Steamed Manila Clams In Broth
