Restaurant Recipes
Pressed Chicken and Foie Gras Terrine, Crunchy Artichoke Salad, and Truffle
Restaurant: Mix | Las Vegas
Named for the rectangular earthenware mold this classic French dish is typically cooked in, Pressed Chicken and Foie Gras Terrine contains a multitude of ingredients that will titillate your taste buds. Mix provides us the recipe for its classic yet redefined dish that utilizes premium components, and which your guests will be stunned by its flavor combination. This rich earthy dish has appeared as an appetizer on the 64th floor at THEhotel, where its establishment resides at, and now can be made in your kitchen.Provençal Salmon with Sauce Pistou
Restaurant: Spago | Las Vegas
At Wolfgang Puck's Spago, this simple recipe celebrates high quality ingredients. Ripe tomatoes and a very good olive oil are essential for the sauce, while poaching the salmon highlights the quality of the fish.Roasted Thai Buddha Chicken
Restaurant: Tao | Las Vegas
The Thai Roasted Buddha Chicken takes the meaty leg/thigh combo and breast portions only from the chicken, and gives them a long, 24-hour dip in a rich marinade, prior to roasting. Serve with your favorite rice dish. The marinade helps impart flavor and will do so for as long as your meat is allowed to rest in the mixture. Since this is Thai-inspired, using peanuts, coconut milk, pineapple and cilantro as a base to soak your chicken in would be a good start. Some sort of chili pepper might be a good ingredient depending on how much spice you'd like to use as well.Petto d’Anatra al Sale (Duck Breast Encrusted in Rock Sea Salt, Served with Bellagio Garden Salad)
Restaurant: Locanda Del Lago | Los Angeles
Locando del Lago Chef Davide Vedovelli offers a simple, light dish that is delightfully full of flavor.Tortellini with Vodka Sauce
Restaurant: Antonello Ristorante | Los Angeles
Here is a quick and easy recipe for a comforting meal.Seafood Newburg
Restaurant: Tom Ham's Lighthouse | San Diego
Throughout time, chefs around the world have concerned themselves with making good things even better. Although it’s hard to improve on the flavors of fresh seafood treats like shrimp, lobster, and scallops, here is a taste-tempting recipe that is bound to excite the gourmet palate.Cajun Seared Lamb Chops
Restaurant: Donovan's of La Jolla | San Diego
At Donovan's Steak and Chop House, the emphasis, is of course, on the steak. Yet while Executive Chef Sal Reynoso takes steak and potatoes seriously, he also has fun with other items on Donovan's menu. His Cajun Seared Lamb Chops, for example, combine feisty Cajun flavors with cool ranch dressing. The dish is served as an appetizer at the restuarant, but makes a hearty main course at home. It is easy to prepare and is sure to please.Macaroni and Cheese
Restaurant: Delicias | San Diego
The Mac & Cheese served at Delicias has been a staple on the menu for over 16 years, with diners consistently returning to the restaurant for the dish. The complex flavors of truffles, prosciutto, and a six-cheese blend ensure that this is no ordinary macaroni and cheese; rather, it is worthy of the most elegant (albeit playful) occasions. Seek out the ingredients—Executive Chef Bill Sauer recommends The Aniata Cheese Co. in Del Mar, California—and surprise dinner guests with this wonderfully refined twist on the classic.Penne Rigate alla Puttanesca
Restaurant: Primavera Ristorante | San Diego
Chef Giuseppe Jose De La Vega shares a classic recipe for puttanesca sauce, a tart, salty sauce combining sweet tomatoes with anchovies, capers, and kalamata olives. Whip up on a weeknight for an easy and satisfying meal.Baked Mussels