Restaurant Recipes
Tao's Tofu Pot
Restaurant: Tao Vietnamese Japanese Cuisine | San Diego
This delicious and healthy rice dish is one of Chef Tao's most popular. Although this recipe is served in its own cast iron rice pot at the restaurant, at home you can make it in a regular frying pan and serve it in a bowl. Filled with fresh vegetables and soy protein, Tao's Tofu Rice Pot can be made in a short period of time and is perfect for a healthy lunch or dinner.
Adobo Chicken
Restaurant: Blue Wave Bar and Grill | San Diego
This is one of the recipes that Executive Chef Marc Brislin created to add elements of Asian fusion to the Blue Wave Bar and Grill dinner menu.
Black Pepper Tenderloin of Beef
Restaurant: Pearl | Las Vegas
A favorite amongst Pearl's patrons, the Black Pepper Tenderloin of Beef from Chef Kai-Wa Yau is a delicious medley created by Chef Yau. For the dish's center piece, it utilizes a delicate beef tenderloin seasoned with black pepper, maggie sauce, and soy sauce. The beef pairs well with a seasonal vegetable medley. Throw the veggies in a pan with the cooked beef and the extra seasoning when sauteing. The result is a dish ideal for lunch or dinner. Add a side of fried rice and dig in.Lemongrass Shrimp Cakes with Sweet Chili
Restaurant: RockSugar Pan Asian Kitchen | Los Angeles
Born in Singapore, and having traveled throughout Asia, Chef Mohan Ismail strives to bring authentic Southeast Asian flavors to the people of Los Angeles. The RockSugar Pan Asian Kitchen menu features cuisines from all over the region gathered together in one place. Indian flatbreads, Thai noodles, and Chinese fried rice all co-exist in harmony at RockSugar. Chef Ismail selected his Lemongrass Shrimp Cakes with Sweet Chili for you to try at home.Penne
Restaurant: Davio's | Philadelphia
Penne pasta served with applewood smoked chicken, spinach and sun dried tomatoes in a walnut cream sauceSpinach Gnocchi with Shaved Ricotta Salata and Brown Butter
Restaurant: Vetri | Philadelphia
At Vetri, the Chef’s approach is summed up perfectly by a quote that lines the bottom of each menu page like a quiet but commanding mantra: “The more simple the preparation appears, the more attention to detail is needed, as the margins of error increase.” The words are attributed to Fulvio Pierangelini, but the sentiment is pure Marc Vetri.Veal Martini
Restaurant: The Palm - Las Vegas | Las Vegas
The Palm Las Vegas Executive Chef Kiko Ojeda prides himself on the "Veal Martini," which combines a succulent fusion of flavors resulting in a unique veal dish. When we think "martini" we think of the glass or a James Bond reference. This dish is elegantly laid out on the plate with the thinly pounded veal on the bottom and the ragu of vegetables and marsala wine sauce drizzled on top.Banana Curry
Restaurant: Bombay | San Diego
A uncommon take on a Indian traditional dish, Banana Curry takes the classic curry ingredients mixed with sweet notes from the banana. Curry is used in variety of Indian, Pakistani, Bangladeshi, Sri Lankan, Thai, and other Southeast Asian dishes. The common features of a curry medley are a incorporation of complex combinations of spices/herbs that include fresh or dried hot chilies. The mixture of curry spice with the sweetness of the banana will balance out the piquancy and spices.Chicken Biriyani
Restaurant: Masala | San Diego
Chicken Biriyani, an excellent entree, includes many of Chef Ashley's favorite and most signature herbs and spices, including saffron, cilantro, and garam masala.Blue Crab and Shrimp Linguini With Baby Arugula