Restaurant Recipes
Butternut Squash Soup
Restaurant: All American Grill | San Diego
Chef Gustavo Torres introduces us to one of his deliciously satisfying dishes.Dukes Meatloaf
Restaurant: Dukes West Hollywood | Los Angeles
The meatloaf at Dukes is a favorite among the diner's devotees. Not fussing around with a classic, Chef Sanchez uses a familiar recipe that incorporates ketchup, Worcestershire sauce and oatmeal. Full of flavorful sauteed vegetables, Dukes serves it with traditional mashed potatoes and gravy. All homemade and all delicious, the flavor of it instantly conjures up that emotion of something familiar. This dish is of European origin and dates back to the Fifth Century and in the most basic form, its cousin would be the meatball. Traditionally this is a German or Belgian loaf but almost every culture has its own take. In Greece, it's served with hard boiled eggs on the inside.Steamed Mussels with Salsa Verde
Restaurant: Roseville | San Diego
This refreshing appetizer activates the palate, combining fresh herbs and a zesty salsa with the salty oceanic flavors of mussels to make a dish that is hard to resist. Add a crusty baguette and a side salad and this dish is transformed into an amply filling main course for two.Galette De Crabe
Restaurant: Le Bec Fin | Philadelphia
A longtime favorite at Le Bec-Fin, Galette de Crabe is a wow-'em dish ideal for a sophisticated soirée or a kick-back chill-out night at home. The dish works either as a superb hors d'oeuvre or a tasty light main dish. Le Bec Fin's classic French rendition shown here unaltered from the one used in the restaurant has maximum oomph in warm-weather seasons. Garden salads and cheeses served with any smooth white wine serve as smart accompaniments for this versatile dish. Freshness of ingredients is paramount. To earn his or her kudos, the toque-wearer must seek and use fresh shrimp, crabmeat, endives, and haricots verts.Pork Prime Rib with Bacon-Shallot Bread Pudding and Apricot-Whole Grain Mustard Glaze
Restaurant: Dakota Grill | San Diego
This elegant dish translates the comforting flavors of classic American cuisine to the heights of sophistication. While its hearty flavors make it well-suited for a winter dinner party, this bright and satisfying dish will still impress dinner guests with the same deeply gratifying aromas all year round.Chilled Edamame Soup with Ginger Crème Fraîche
Restaurant: Sea Saw | Phoenix
This suprisingly simple recipe yields a very rich and velvety soup without the use of any cream. The mild, pleasing flavors of edamame and ginger in this unusual soup will certainly have your dinner guests talking. It would make an excellent first course for summer entertaining and can easily be made the night before. Sea Saw’s wine guru, Peter Kasperski, likes to pair this dish with a small brand Champagne like Pierre Peters Cuvée Reserve NV Brut.Slow-Braised Hare Ragu
Restaurant: Melograno | Los Angeles
In the northern region of Piedmont, Italy, the food is rich. Think: truffles, sweetbreads and rabbit. At Melograno, Chef Lazzarino's hare ragu is a nod to this tradition. In this recipe, the rabbit can easily be substituted for another meat. Lamb, Italian sausage, hamburger and even Spanish chorizo are good alternatives to the hare and provide you with whatever flavor profiles you desire. Hare can be sweet and mild in taste so be careful to pair the meat with appropriate condiments because it can absorb and be overpowered by flavors easily.Potato Gnocchi with Ragu Bolognese and Shaved Parmesan
Restaurant: Jack's La Jolla - Viaggio | San Diego
At Viaggio, an Italian restaurant at Jack's La Jolla, Chef Tony DiSalvo creates a range of exquisite pasta dishes relying on fresh ingredients and house-made pastas. While simple and classic, this rustic dish is one of his best. The luscious mouthfeel of the gnocchi and the textured richness of the bolognese are a natural pair, and each bite is awakening and decadent. Plan ahead for this meal, but be assured that the result is well worth the long preparation time.Mixed Mushrooms
Restaurant: Med Grill | San Diego
Med Grill Executive Chef and Owner Seto Marselian offers this flavorful and intriguing appetizer, featuring a combination of three different mushrooms in a resonant Madeira wine sauce. The combination of mushrooms is carefully selected to offer an array of textures in each bite.Grilled Swordfish Sicilian Style