Restaurant Recipes
Surf and Turf Pt. 1
Restaurant: Nopalito | San Francisco Bay Area
Surf ‘n’ Turf 1/ Nebraska Prime Beef Carpaccio, Florida Clam Salad, shaved Foie Gras, Baby Spinach • Beef Carpaccio (Season with olive oil, lemon juice and shaved lemon.) • Fresh clams (Season with olive oil, lemon juice and chopped shallot.) • Blanched diced celery • Baby spinach julienne • Shaved foie grasSticky Toffee Pudding
Restaurant: Solana Beach CRUSH | San Diego
Time to treat your palate with something sweet - Sticky Toffee Pudding. Executive Chef Jason Colabove has constructed a worthwhile dessert that consist of toffee notes and dates. Serve this dessert after a mouth-watering meat dish for dinner and pair it with a side of vanilla ice cream complement the sweetness from the toffee pudding.Chicken Strogonoff
Restaurant: Via Brasil Steakhouse | Las Vegas
This recipe reflects one of Via Brasil Steakhouse's many popular dishes and may be enjoyed at home as well.Signature Crab Cakes
Restaurant: Sally's Seafood on the Water | San Diego
Sally's Seafood's signature crab cakes that have become one of their most popular appetizers. Simply prepared, these crab cakes are bursting with natural flavor and will make an impressive appetizer at any party or dinner.
Rigatoni Alla Vodka e Fungi
Restaurant: Firenze Trattoria | San Diego
One of Firenze Trattoria's most prized and popular dishes, Rigatoni alla Vodka e Fungi showcases the ridged tubed pasta and a tasty sauce with a healthy amount of mushrooms and a hint of vodka flavoring. Rigatoni is mostly associated with the cuisine of southern and central Italy and is used with favorite proteins like spicy sausage and chicken. In addition, Baked Stuffed Rigatoni is a fan favorite as well for this versatile pasta. However, this recipe's sauce has a hint of vodka notes embedded into the sauce, a must try for any rigatoni lover.Papaya Salad
Restaurant: Street Side Thai Kitchen | San Diego
This is a traditional Thai salad, highlighting fresh, fragrant, and bold flavors.Steamed Prawns with Fennel Vierge Vinaigrette with a Ricotta Cannelloni
Restaurant: Mistral | San Diego
This dish is very decadent with its ricotta filled Cannelloni and prawns and the fennel adds a hint of licorice to the meal. A dry white wine or a floral beer would add another layer of flavor to this plate. This recipe calls for some precision, but the home cook should be able to pull off this recipe with some ease and with practice could master it.Crispy Brussels Sprouts
Restaurant: BO-beau kitchen + bar - Ocean Beach | San Diego
As Bo'Beau's most sought after appetizer, the Crispy Brussels Sprouts showcases Executive Chef Katherine Humphus' innovative culinary vision. A surprisingly easy recipe, the Crispy Brussels Sprouts uses minimal ingredients that creates an exceptional and satisfying treat.Roasted Red Pepper Tuna Wrap with Spring Salad
Restaurant: The Dragon's Den | San Diego
Among the various options on The Dragon's Den menu is the Roasted Red Pepper Tuna Wrap with Spring Salad. A fairly easy dish to create while still packing great flavor. These grilled peppers are a great way to start off a meal or just by itself can be ordered off of the Small Bites portion of the menu. The dish was created by Michael Lou This red pepper tuna concoction is stuffed with fish, adorned with tangy capers, and served wit a side of Spring Salad to keep things fresh.Chicken Karaage (Shimbashi Style)
