Restaurant Recipes
Jalapeño Garlic Ahi Tuna Pasta
Restaurant: Chianti | San Diego
Utilizing all that is delicious, the Jalapeno Garlic Ahi Tuna Pasta has a fiery kick and a clean finish. Executive Chef Gerardo Espinoza has created this exquisite dish that utilizes fresh ingredients like jalapenos, ahi tuna, and a medley of fresh herbs. Ahi tuna, also know as yellowfin tuna, is found in pelagic waters of tropical and subtropical oceans worldwide. Often times served seared, ahi tuna is a versatile fish that is great salad or alone sashimi style. Whether from lunch or dinner, Jalapeno Garlic Ahi Tuna Pasta is a great dish that's easy to create.Spinach and Artichoke Cheese Fondue Recipe
Restaurant: The Melting Pot - Gaslamp | San Diego
This cheese fondue appetizer is a fan-favorite among Melting Pot guests and staff alike.Blue Crab Cakes with Spicy Mustard Aioli
Restaurant: Ocean Room | San Diego
Chef Felix Frias shares his love of seafood in his interpretation of a favorite--Blue Crab Cakes with Spicy Mustard Aioli. Chef Frais rendition keeps the Chesapeake Bay tradition by utilizes one pound of blue crab meat to create these tasty appetizers. However, Chef Frias puts a twist on the crab cakes by pairing it seamlessly with a spicy aioli mustard sauce that complements the sweet meat from the blue crab. Ideal for brunch or lunch.Steamed Manila Clams In Broth
Restaurant: Bully's East | San Diego
The Steamed Manila Clams, created by Bully's East Head Chef Luis Martinez, offers a savory and salty combination that's complemented by garlic and sweet cherry tomatoes. Manila clams, species name venerupis phillippinarum, are extreme common amongst the Pacific coast, and is a highly prized item among seafood lovers. Most chefs utilize manila clams in pasta or soups. However, Chef Martinez has created a dish that has the manila clams taking center stage. Steamed to perfection, the manila clams are then paired with his house broth that complements the sweet and saltiness of the clams. Serve in a bowl with a side of garlic bread, this dish is a great opening act for lunch or dinner.Shrimp Bruno
Restaurant: The Palm - San Diego | San Diego
Shrimp Bruno is one of The Palm Restaurants most popular appetizers. Named after one of the restaurants many loyal patrons, the dish serves as a tribute to Bruno for his many years of patronage.
chicken claypot
Restaurant: The Slanted Door | San Francisco Bay Area
Signature receipe by Charles Phan, chef-owner of the Slanted Door.
Gorgonzola, Artichoke, and Ham Strata
Restaurant: Crest Cafe | San Diego
A modern and fresh casserole that your mother probably doesn't make. Use only the freshest ingredients to bring out all the flavors in this unique Chef Ruben Medina signature dish.Not Your Grandma's Chicken Pot Pie
Restaurant: Crest Cafe | San Diego
This spin on a classic dish uses a spicy white wine gravy and other southwestern ingredients. This recipe uses a regular pastry crust, but if you'd like it to taste more like a Crest Cafe original, you can substitute a lemon pastry crust.
Lobster Bisque with Sweet Gulf Shrimp and Tomatoes
Restaurant: Moshulu Restaurant | Philadelphia
A warm, hearty seafood soup, this bisque brings the ocean's bounty to your table.
The Whole Chicken