Restaurant Recipes
Mongolian Lamb Chops
Restaurant: Geisha House | Los Angeles
While Geisha House is known for sushi and seafood dishes, this simple crowd pleaser proves that the restaurant also takes its land-based dishes seriously. A trio of well seasoned chops comes with a cucumber salad drizzled with creamy sesame dressing. Yakiniku means grilled meat in Japanese. The traditional sauce consists of Japanese soy sauce, sake, mirin, sugar, garlic, fruit juice and sesame. Shallots and miso-based sauces go well with this dish too. You can substitute Mae Ploy Sweet Chili Sauce or even Hoisin sauce if desired.Whiskey Glazed Pork Chops with Grits and Homemade Applesauce
Restaurant: Ketchup | Los Angeles
According to Chef Christopher Tunnel, “the first step to a great pork chop is a great brine. Similar to a marinade, brine is used to tenderize and season your meat.” This recipe brines thick, center cut chops in a star anise and cinnamon brine for 24 hours, then quickly cooks the chops over high heat. Served with a bourbon glaze, grits, and applesauce, it is quintessential American comfort food.Chocolate Five Spice Indulgence
Restaurant: Jade Theater | San Diego
Sleek in presentation and stunning in flavor, this decadent dessert is sure to wow anyone you serve. Inspired by the flavors of Asian cuisine, the chocolate dessert incorporates five-spice powder, lending a spicy, savory dimension to an otherwise sweet cake.Polynesian Crab Stack
Restaurant: Roppongi Restaurant & Sushi Bar | San Diego
The Polynesian Crab Stack has been a menu staple at Roppongi Restaurant and Sushi bar since they first opened in 1998. Chef Stephen Window's presentation and ingenious flavor combination transforms simple ingredients into a stunning, layered tower that is bound to impress any patron. The Polynesian Crab Stack is a superb choice to open your dinner experience and the perfect crowd pleasing appetizer for a get together at home.Pan Seared Scallops with Bean Salad and Tomato Vinaigrette
Restaurant: Kristian's | Philadelphia
Light and flavorful, this dish is perfect for any occasion. Other than the dressing, which needs to be made 24 hours in advance, the preparation is quick and easy!Wild Mushroom Polenta
Restaurant: Corsa Cucina | Las Vegas
This recipe is part of a complex dish at Corsa Cucina: Breast of Squab with Foie Gras, Candied Shallot, and Wild Mushroom Polenta. While the squab preparation is complex and time consuming, the wild mushroom polenta is much easier for a home cook to manage, and makes an elegant and decadent accompaniment to any main course.Chopped Salad
Restaurant: Solaris Grille | Philadelphia
The Chopped Salad has been a house favorite at the Solaris Grille for years. Awarded the coveted “Best of Philly” Award for salads in 2000, the salad is a typical any-time-of-day healthy favorite. It has become popular lunchtime fare. However, in the evening, it’s a great starter before any of the Soalris Grille’s delicious grilled dishes. John Anderson’s well-conceived Chopped Salad balances the crunch of asparagus, cucumber, and snap peas with the unctuous taste of avocado and kitchen-roasted red pepper. Chopped bacon and crumbled bleu cheese add lusty undertones to a dish that finds a winsome pairing with your favorite Shiraz.Salmone alla Crema (Salmon with Caper Cream)
Restaurant: Gemelli Italian Grill | San Diego
Salmon cooked two ways--grilled and then poached in cream sauce--results in a complex, savory version of the ubiquitous fish. Serve with simple mixed vegetables and roast potatoes for an easy yet impressive meal.Lobster Corn Dog
Restaurant: SEABLUE | Las Vegas
This is a signature Chef Michael Mina recipe, appearing as an amuse bouche at his signature San Francisco restaurant and as an appetizer at Seablue. A playful dish, the Lobster Corndogs are a sophisticated take on a state fair classic, sweet lobster meat engulfed by a crispy outer crust. This appetizer simple and satisfying, and will be a hit among family and guest alike at your outdoor brunch or lunch party.Lobster Bisque