Restaurant Recipes
Macaroni and Cheese
Restaurant: Delicias | San Diego
The Mac & Cheese served at Delicias has been a staple on the menu for over 16 years, with diners consistently returning to the restaurant for the dish. The complex flavors of truffles, prosciutto, and a six-cheese blend ensure that this is no ordinary macaroni and cheese; rather, it is worthy of the most elegant (albeit playful) occasions. Seek out the ingredients—Executive Chef Bill Sauer recommends The Aniata Cheese Co. in Del Mar, California—and surprise dinner guests with this wonderfully refined twist on the classic.Pasta Primavera
Restaurant: Ava | Philadelphia
Pasta Primavera was first thrust onto the dining scene in New York in the 1970's; now it is nearly ubiquitous. At Ava, Chef Michael Campagna fills the dish with fun twists such as fava beans and mint.Penne Rigate alla Puttanesca
Restaurant: Primavera Ristorante | San Diego
Chef Giuseppe Jose De La Vega shares a classic recipe for puttanesca sauce, a tart, salty sauce combining sweet tomatoes with anchovies, capers, and kalamata olives. Whip up on a weeknight for an easy and satisfying meal.Baked Mussels
Restaurant: Osteria Panevino | San Diego
Black mussels are readily available along the most of California's shoreline, and have been prized as table fare by coastal residents for centuries. They are delectable with pesto sauce and pasta, are absolutely mandatory when making Spanish paella and are a gourmet delicacy when simply steamed and dipped in garlic butter. Here, Chef Alberto Morreale offers a great, Sicilian-style recipe for baked mussels that offers a touch of Medeterranean elegance to offset the delicate flavor of the popular Mollusk.Pumpkin Soup (Musque de Provence)
Restaurant: Mille Fleurs | San Diego
Chef Martin Woesle, Head Chef from Mille Fleurs, pumpkin soup is full of flavor, perfect for a brisk fall day. The subtle sweetness from the pumpkin is paired ingeniously with onions, garlic, fresh ginger, and chicken or vegetable stock. In addition, Chef Woesle adds ground nutmeg and cinnamon to complement the other flavors. Serve as a starter to any meal, or with a fresh baguette and hearty salad for a light yet satisfying meal.Macadamia Nut Crusted Mahi - Mahi with Chile Coconut Butter Sauce
Restaurant: Bali Hai | San Diego
Of the many Hawaiian foods that have gained popularity around the world, two of the most prominent favorites are mahi–mahi and macadamia nuts. Here, Bali Hai Chef Kim Martin incorporates both of these island treats into one delicious dish. Remember: good chefs acknowledge that one of the best ways to consistently attain culinary success is to always use high quality ingredients. Buy fresh fish from a local resource, or purchase a product that has been individually quick-frozen. Wahoo, called 'Ono' in Hawaii, can also be substituted.Salmon Pina Colada
Restaurant: Ocean Room | San Diego
This delightfully and refreshing salmon cocktail takes the traditional piña colada flavor and adds a tropical mango twist. Chef Felix Frias has created a mixture that is full of coconut and mango flavor, yet still subtle enough to let the salmon shine through all its fruitful glory. Chef Frias's Salmon Piña Colada is perfect for any occasion like an outdoor party or a backyard brunch. The Salmon Pina Colada is an easy creating that will impress seafood lovers alike.Atlantic Black Sea Bass
Restaurant: NINE - TEN | San Diego
A simple preparation of black sea bass is made elegant by its accompaniments. Chef Jason Knibb offers step-by-step instructions for preparing braised artichokes, blanched baby broccoli, and roasted pearl onions to accompany this entree, tying all elements together with a tangerine vinaigrette. While there are many steps in this recipe, all but the fish may be prepared ahead of time--simply saute the fish and the pre-cooked vegetables at the last minute to wow your dinner guests.Maine Lobster Strudel
Restaurant: Bertrand at Mister A's | San Diego
At Bertrand at Mr. A's, Chef Stephane Voitzwinkler's Maine Lobster Strudel is more decadent than lobster itself. This deliciously rich and savory pastry can be used to impress guests as a substantially sophisticated appetizer or can just as easily be paired with a salad as a main course.Crab Cakes