Restaurant Recipes
White Truffle Mac & Cheese
Restaurant: La Jolla Strip Club | San Diego
While the White Truffle Mac and Cheese is a mere side dish at the Gaslamp Strip Club--where steaks take center stage--the dish can certainly hold its own as a main course. Rich and creamy, with the unmistakable aroma of truffles, this decadent creation is a surprisingly easy dish to prepare.Butternut Squash Soup
Restaurant: All American Grill | San Diego
Chef Gustavo Torres introduces us to one of his deliciously satisfying dishes.Dukes Meatloaf
Restaurant: Dukes West Hollywood | Los Angeles
The meatloaf at Dukes is a favorite among the diner's devotees. Not fussing around with a classic, Chef Sanchez uses a familiar recipe that incorporates ketchup, Worcestershire sauce and oatmeal. Full of flavorful sauteed vegetables, Dukes serves it with traditional mashed potatoes and gravy. All homemade and all delicious, the flavor of it instantly conjures up that emotion of something familiar. This dish is of European origin and dates back to the Fifth Century and in the most basic form, its cousin would be the meatball. Traditionally this is a German or Belgian loaf but almost every culture has its own take. In Greece, it's served with hard boiled eggs on the inside.Pork Prime Rib with Bacon-Shallot Bread Pudding and Apricot-Whole Grain Mustard Glaze
Restaurant: Dakota Grill | San Diego
This elegant dish translates the comforting flavors of classic American cuisine to the heights of sophistication. While its hearty flavors make it well-suited for a winter dinner party, this bright and satisfying dish will still impress dinner guests with the same deeply gratifying aromas all year round.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.Chopped Salad
Restaurant: Solaris Grille | Philadelphia
The Chopped Salad has been a house favorite at the Solaris Grille for years. Awarded the coveted “Best of Philly” Award for salads in 2000, the salad is a typical any-time-of-day healthy favorite. It has become popular lunchtime fare. However, in the evening, it’s a great starter before any of the Soalris Grille’s delicious grilled dishes. John Anderson’s well-conceived Chopped Salad balances the crunch of asparagus, cucumber, and snap peas with the unctuous taste of avocado and kitchen-roasted red pepper. Chopped bacon and crumbled bleu cheese add lusty undertones to a dish that finds a winsome pairing with your favorite Shiraz.Spice-Cured Roast Turkey
Restaurant: Campanile | Los Angeles
Campanile Chef Mark Peel offers a recipe for a flavorful and succulent preparation of a whole turkey.Grilled Pork Chops with Roasted Apricot, Grilled Leek, Potato and Walnut Gratin
Restaurant: Literati II | Los Angeles
At Literati II, Chef Chris Kidder prefers to brine the pork prior to cooking. Although it is not necessary, and requires a bit of advance preparation, it is highly recommended. Start 48 hours in advance if you plan to brine the pork.Warm Spinach Salad with Sweet Vanilla Bean Vinaigrette
Restaurant: Croce's | San Diego
Spinach salads have been popular for many years, and are featured on the menus of countless restaurants. A specially created rendition of this perennial favorite is served at Croce’s. With its fresh vanilla bean dressing and poached figs, this version offers an entirely new direction and flavor profile, which pairs well with a wide variety of fine wines, appetizers, and entrees.Three Cheese Meatloaf