Restaurant Recipes
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
Restaurant: Trattoria Bella Vita | San Diego
This recipe is perfect for summertime cooking on the grill. In the restaurant, this dish is usually served with roasted rosemary potatoes and vegetables.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.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.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