Restaurant Recipes
Shrimp Ajillo
Restaurant: Cafe Sevilla Long Beach | Los Angeles
Executive Chef Nora Ramos prepares this classic Spanish tapa nightly at Cafe Sevilla Long Beach. She marinates the raw shrimp prior to cooking them, but unmarinated shrimp will work at home. There are numerous versions of this recipe and only your imagination will limit this dish. Substitute Spanish chorizo for chili de arbol if you'd like the color and less of the spice. You can serve this over a bed of rice or pair with a dry white wine as well.Billy Weaver's Cream of Mushroom Soup
Restaurant: Friday Saturday Sunday | Philadelphia
This cream of mushroom soup is one of Friday Saturday Sunday's best known dishes, and is a respected tradition among restaurant staff. It can be found on the first course menu.Steamed Ginger Chicken with Sizzling Sesame Oil and Crispy Mango Broccoli Slaw
Restaurant: Verandah | Las Vegas
Executive Chef Michael Goodman offers this flavorful dish at the Verandah in the Four Seasons Hotel. It an easy and festive dish to prepare for any occasion. Instead of cider vinegar use rice vinegar and some Sriracha to spice up this slaw. Shrimp could also be a substitute for the meat involved. If you're looking for a vegetarian option, use tofu or portobello mushrooms. This is a great summer dish because it being as light as it is.Pollo Balsamico
Restaurant: Bellini Grill | Philadelphia
So tender you can cut it with a fork, this melt-in-your-mouth poultry dish is made with all- natural, organic chicken, as well as Chef Jimmy Daku's 12-year-old Balsamic Reduction, which makes the dish very unique. However, If preparing this dish at home, a more accessible balsamic reduction can be substituted and Daku's creative combination of sugar, spices, vegetables, chicken stock and organic chicken will still be unforgettably delectable. Additionally, this recipe boasts the benefit of not having to sacrifice the entire day. This dish only takes 15-20 minutes to prepare.Fall River Clam Chowder
Restaurant: Emeril's New Orleans Fish House | Las Vegas
At Emeril's New Orlean's Fish House, Chef Jean Paul Labadie reproduces a classic Emeril's recipe, which was first shared in the book "Emeril's TV Dinners" in 1998. While this is orignally just clams, feel free to add mussels as well and even substitute smoked ham cubes instead of bacon. Make sure the clam shells are clean and free of dirt and sand. Do the same for mussels by removing the "beard" and making sure the sea creatures close when handled. If the mussel or clam doesn't close, there's a good chance it could be dead. Toss them in the garbage if they aren't alive.Salmon Mugnier
Restaurant: La Famiglia | Philadelphia
This family recipe, courtesy of Chef Gino Sena, is a classic example of the simple yet elegant northern Italian fare served at La Famiglia. The philosophy behind such straightforward yet delicious fare is that the fresh, quality ingredients should showcase themselves. The fish and the use of lemon and olive oil prove staples of the Mediterranean diet, while the addition of butter adds a bit of dining opulence, making it an extraordinary dish that is still practical for making and enjoying at home. Because this recipe can just as easily be made for one or for five people, use it for effortless yet impressive entertaining, or just to entertain yourself.Atlantic Salmon (or Halibut) Filet in Veracruzana Sauce
Restaurant: La Serenata | Los Angeles
This dish is named for the city and state of Veracruz, situated on Mexico’s eastern coast. In the port city, whole Gulf fish like red snapper are popularly paired with this sauce. In his signature preparation, Chef Rodriguez prefers to use filets from Atlantic salmon or halibut.Carmelized Lemon Tart
Restaurant: Marche Bacchus | Las Vegas
Chef Christophe Ithurritze brings years of pastry experience to Marche Bacchus, where he serves up enticing desserts like this lemon tart. Be sure to use the freshest ingredients when preparing this soothing and refreshing dessert perfect for any occasion or meal.Whole Roasted Garlic-Studded Rack of Veal
Restaurant: Olives | Las Vegas
Prepare this recipe for a special occasion. Roasting the whole rack is the most succulent and delicious way to serve veal. 'Plugging' the veal with garlic helps to season it from within. Roasting also sweetens the garlic, which marries well with the delicate flavor of the veal. Marinating the meat helps instill flavor and could cook the meat depending on the type. Rosemary and olive oil is a very traditional marinade for a rack of veal or lamb. Mashed or fingerling potatoes, they go well with the aforementioned meat or celery root pairs well, too.Red Snapper and Manila Clams with Saffron Fennel Broth