Restaurant Recipes
Pan Seared Salmon with Yogurt Salsa
Restaurant: Meze Greek Fusion | San Diego
A favorite of Meze Mediterranean Grill, this dish’s signature Yogurt Salsa separates it from other run of the mill Pan Seared Salmon fillets. The mild Yogurt Salsa, which takes a full day to prepare properly, accents the fish with aplomb. The Yogurt Salsa offers a mild tang, with subtle tones present from the jalapeño, tomato, onion, and cucumber. The complexity of the sauce elevates this straightforward dish to a whole new level of flavor.Veal Chop Valdostana
Restaurant: Fresco Trattoria | San Diego
Tired of creating dishes with beef, pork, or chicken? Well, Fresco Trattoria's Executive Chef/Owner Leon D' Arcangelo has created a recipe that utilizes veal chop as its main attraction. The Veal Chop Valdostana comes with a healthy amount of Italian prociutto di parma, buffalo mozzarella cheese, orgainc baby spinach, and white onions. This dish pairs well with red wine and will be the center piece at the dinner table.Fresh Pasta Dough
Restaurant: Via Lago Trattoria | San Diego
This is a simple, fresh pasta dough recipe that doesn't need much more than, flour, semolina, eggs, water, oil and salt.Sauteed Mushrooms
Restaurant: Donovan's of Downtown | San Diego
Mushrooms are full of flavor and make for the perfect side dish. Now you can make delicious sauteed mushrooms at home, Donovan's style. This recipe pairs well with savory food, just the right addition to any steak, and it's perfectly capable of serving as a main course. Open a door to the possibilities and discover how flavorful mushrooms can really be.Maine Lobster
Restaurant: TWIST by Pierre Gagnaire | Las Vegas
TWIST inside the Mandarin Oriental Hotel in Las Vegas is offering a fabulous recipe that utilizes poached lobster tail, perfumed with sweet wine, carrot cream, and orange reduction.Line Caught Mediterranean Loup De Mer & Prawns
Restaurant: TWIST by Pierre Gagnaire | Las Vegas
TWIST inside the Mandarin Oriental Hotel at Las Vegas is offering a unique recipe that utilizes Mediterranean Loup de Mar and Santa Barbara prawns.Calamarata with Clams and Squash Blossom
Restaurant: BiCE Ristorante | San Diego
"This is a very typical Italian recipe. What makes it stand out is its quality pasta and ingredients. I have put my spin on it, but the basic components are true to the typical recipe. The pasta is unusual and very important to the recipe because its shape holds up to the weight of the bottleneck clams." -Executive Head Chef Mario Cassineri of BiCE RistoranteLobster Bisque
Restaurant: BiCE Ristorante | San Diego
The Lobster Bisque is part of BiCE Ristorante's Orzotto all' Aragosta e Burratina entree. To create the whole entree, please look at all the other recipes: Orzotto all' Aragosta e Burratina, Lobster Broth, Roux, and how to prepare the white pearl barley.Lobster Broth
Restaurant: BiCE Ristorante | San Diego
This is how to make the lobster broth for BiCE Ristorante Orzotto all' Aragosta e Burratina.Orzotto all' Aragosta e Burratina