Restaurant Recipes
Lobster Bisque with Port and Rosemary
Restaurant: Blue Point Coastal Cuisine | San Diego
Lobster bisque has been called “the king of soups,” and this version is one that will arch the eyebrow of even the most discriminating gourmet. Blue Point Coastal Cuisine has earned a reputation as one of San Diego’s premier purveyors of fine seafood, and this wonderful recipe perpetuates that status in grand style.Grilled Salmon with Papaya Mango Mint Salsa
Restaurant: Isabel's Cantina | San Diego
Chef Isabel Cruz's version of grilled salmon is a showstopper meal--exotic, colorful, and full of flavor. Plus, it's remarkably easy to prepare (both the sauce and the salsa can be made ahead of time). To complete the meal, serve the salmon with sticky rice and orange fennel salad.Garlic-Rubbed Steak with Cabernet Shallot Butter
Restaurant: George's California Modern | San Diego
Executive Chef Trey Foshee uses fresh herbs and the strong tastes of garlic and red wine to produce a truly worthy steak. At George's California Modern, the Garlic-Rubbed Steak with Cabernet Shallot Butter is served alongside elegant truffled mashed potatoes and seasonal vegetables. Pair this dish with a red wine also to complete the experience.Scallops Wrapped in Bacon
Restaurant: Barclay Prime | Philadelphia
At Barclay Prime, Executive Chef James LoCascio puts a decadent twist on a seafood appetizer. Wrapping plump scallops in rich bacon, then serving them over fried green tomatoes, he ensures surprise and delight in every bite.L’insalata di Cupido (Cupid Salad)
Restaurant: Il Cielo | Los Angeles
Chef Pasquale A. Vericella's "Cupid's Salad" is the perfect starter for a romantic meal. The vibrant colors of beet, pomegranate, and blood orange perfectly contrast the pale flesh of the scallops to create an edible valentine. Enjoy by candlelight accompanied by glasses of crisp, bubbly Prosecco.Ahi Tuna Roll
Restaurant: Osetra | San Diego
Osetra’s Corporate Executive Chef, Alberto Morreale, is a master at preparing different types of seafood from around the world. Here, he offers a recipe for one of his most popular recipes in is repertoire: the Ahi Tuna Roll. Ahi tuna, as known as yellowfin tuna, is a species found in pelagic waters of tropical and subtropical oceans worldwide. A popular replacement for the severely depleted supplies of southern bluefine tuna, ahi tuna is a go-to choice for most sushi creations like for this recipe.Maine Lobster Two Ways
Restaurant: Arterra | San Diego
Maine Lobster Two Ways presents a unique duo of lobster dishes on the same plate. The presentation is stunningly elegant: hot Poached Lobster with Satsuma Orange Essence on a bed of fennel puree with caramelized pearl onions, edamame, and baby carrots sits alongside a cold Salad of Lobster with creamy ginger dressing, petit arugula and fennel, with Satsuma orange segments. Quality ingredients, careful presentation, and close attention to detail—the fennel and Satsuma orange both appear in each dish, tying them together—make this dish an impressive feat. While an ambitious dish for a home cook, it is certainly doable, and more than rewarding when served.Chicken Chettinad with Saffron Rice
Restaurant: Masala | San Diego
Chicken Chettinad is a popular Southern Indian style curry dish that originated in the small village of Chettinad. It traditionally incorporates tamarind, pepper, and curry leaves, although in this version the tamarind is optional. Saffron rice is rice prepared with one of the most exquisite, and expensive, spices in the world. The golden color imparted by the saffron leaves makes this rice dish an elegant accompaniment to any curry. Serve this meal by passing the rice and curry separately alongside Indian flat bread such as naan or roti (available at Trader Joe’s and elsewhere).Bistecca Intagliata
Restaurant: Chianti | San Diego
This surprisingly quick and easy dish emphasizes quality and presentation. The steak is pan seared and then gently sliced and fanned across the dish before serving. By using minimal ingredients, this preparation allows the flavor of the meat to shine. The key is to use only the finest Angus beef as well as 100% extra virgin olive oil. Chef Genarro De Liso serves the dish at Chianti with seasonal vegetables and potatoes, however also suggests preparing a simple pasta accompaniment using the left over garlic olive oil from the pan as a sauce and maybe some red pepper flakes or sun dried tomatoes.Crab Cakes