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Signature Restaurant Recipes by San Diego Chefs: 63 Recipes Found

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Displaying: 1 - 5 of 63 Page: | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | Next

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Adobo Chicken

Chef: Marc Brislin
Restaurant: Blue Wave Bar and Grill
Cuisine: Asian

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.

Cuisine Asian
Location Point Loma & Ocean Beach
Food Excellent
Service Excellent
Price $$
Total

Ahi Tuna Rolls

Chef: Alberto Morreale
Restaurant: Osetra
Cuisine: Sushi
Osetra’s Corporate Executive Chef, Alberto Morreale, is a master gourmet seafood preparations from around the world. Here, he offers a recipe for one of his restaurant's most popular appetizers: Ahi tuna rolls, which were first created for patrons of Japan’s most exclusive sushi bars.

Cuisine Sushi
Location Downtown
Food Excellent
Service Excellent
Price $$$$
Total

Baked Mussels

Chef:
Restaurant: Osteria Panevino
Cuisine: Italian
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.

Cuisine Italian
Location Downtown
Food Excellent
Service Good
Price $$
Total

Banana Curry

Chef: Ashley Popat
Restaurant: Bombay
Cuisine: Indian
The sweetness of the banana (with the peel on for a contrast of textures) will come alive on your taste buds when balanced with the piquancy of the chilies and spiced with this traditional Indian spices.Enjoy!

Cuisine Indian
Location Hillcrest & Uptown
Food Excellent
Service Good
Price $$
Total

Bistecca Intagliata

Chef: Enzo Mauri
Restaurant: Chianti
Cuisine: Italian
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 leftover garlic olive oil from the pan as a sauce.