Restaurant Recipes
Whole Roasted Garlic-Studded Rack of Veal
Restaurant: Olives | Las Vegas
Prepare this recipe for a special occasion. Roasting the whole rack is the most succulent and delicious way to serve veal. 'Plugging' the veal with garlic helps to season it from within. Roasting also sweetens the garlic, which marries well with the delicate flavor of the veal. Marinating the meat helps instill flavor and could cook the meat depending on the type. Rosemary and olive oil is a very traditional marinade for a rack of veal or lamb. Mashed or fingerling potatoes, they go well with the aforementioned meat or celery root pairs well, too.Red Snapper and Manila Clams with Saffron Fennel Broth
Restaurant: Top of the World | Las Vegas
We can't figure out a way to bring Top of the World's stunning view to your kitchen, however we are able to bring the taste of Chef Mario Andreoni's delectable cuisine. This recipe, which pairs high quality seafood with a stunning fennel and saffron broth, is surprisingly easy to prepare and quick to complete. The Red Snapper and Manila Clams with Saffron Fennel Broth is enjoyed alongside a crisp white wine and is a dish that is ideal for a romantic dinner for two. Create this entree and wow your guest/s.Pressed Chicken and Foie Gras Terrine, Crunchy Artichoke Salad, and Truffle
Restaurant: Mix | Las Vegas
Named for the rectangular earthenware mold this classic French dish is typically cooked in, Pressed Chicken and Foie Gras Terrine contains a multitude of ingredients that will titillate your taste buds. Mix provides us the recipe for its classic yet redefined dish that utilizes premium components, and which your guests will be stunned by its flavor combination. This rich earthy dish has appeared as an appetizer on the 64th floor at THEhotel, where its establishment resides at, and now can be made in your kitchen.Provençal Salmon with Sauce Pistou
Restaurant: Spago | Las Vegas
At Wolfgang Puck's Spago, this simple recipe celebrates high quality ingredients. Ripe tomatoes and a very good olive oil are essential for the sauce, while poaching the salmon highlights the quality of the fish.Roasted Thai Buddha Chicken
Restaurant: Tao | Las Vegas
The Thai Roasted Buddha Chicken takes the meaty leg/thigh combo and breast portions only from the chicken, and gives them a long, 24-hour dip in a rich marinade, prior to roasting. Serve with your favorite rice dish. The marinade helps impart flavor and will do so for as long as your meat is allowed to rest in the mixture. Since this is Thai-inspired, using peanuts, coconut milk, pineapple and cilantro as a base to soak your chicken in would be a good start. Some sort of chili pepper might be a good ingredient depending on how much spice you'd like to use as well.Petto d’Anatra al Sale (Duck Breast Encrusted in Rock Sea Salt, Served with Bellagio Garden Salad)
Restaurant: Locanda Del Lago | Los Angeles
Locando del Lago Chef Davide Vedovelli offers a simple, light dish that is delightfully full of flavor.Tortellini with Vodka Sauce
Restaurant: Antonello Ristorante | Los Angeles
Here is a quick and easy recipe for a comforting meal.Seafood Newburg
Restaurant: Tom Ham's Lighthouse | San Diego
Throughout time, chefs around the world have concerned themselves with making good things even better. Although it’s hard to improve on the flavors of fresh seafood treats like shrimp, lobster, and scallops, here is a taste-tempting recipe that is bound to excite the gourmet palate.Heirloom Tomato Gazpacho
Restaurant: Il Grano | Los Angeles
Il Grano Chef Sal Chef Marino is especially passionate about tomatoes, which appear in mid-summer. Sal currently grows over 40 varieties of tomatoes in his garden, and even features Tomato Wednesdays in summer, featuring tomatoes as a key ingredient in each dish. This dish, a chilled tomato soup, showcases the brilliant flavor and vibrant color of heirloom tomatoes.Cajun Seared Lamb Chops