Stolen with permission from Jean Francois Meteigner of La Cachette Bistro -- a new restaurant he opened in August -- this recipe makes melt-in-your-mouth short ribs and perfectly creamy mashed potatoes. What could be better? The menu at the new bistro is Jean Francois' very personal and passionate interpretation of California-French bistro fare with many ingredients from California, such as the cheeses and olive oil, while produce comes from the local Santa Monica Farmer's Market.

The restaurant's interior is filled with red banquettes, wood floors, hazelnut wood walls and dark green granite-topped bar and tables, with a collection of rare, original bistro posters, along with art from Jean Francois' private collection adorning the walls. Guests can also soak up the sunny atmosphere of Ocean Boulevard in the private, glassed-in patio. One of Jean Francois' favorite dishes, the Buffalo Short Ribs with Coffee Rub and Cabernet Jus, requires marinating the meat in the fridge for two days before preparation, so be sure to plan ahead.

Buffalo Short Ribs with Coffee Rub, Mashed Potatoes and Cabernet Jus is served at La Cachette Bistro for $25. This recipe makes 4 restaurant servings.

Buffalo Short Ribs with Coffee Rub, Mashed Potatoes and Cabernet Jus Ingredients:

• 4 6-ounce pieces of bison or beef short ribs
• 2 tablespoons ground coffee
• Olive oil for rub, as needed
• Salt and pepper
• 1 bottle red wine
• 2 cups canned beef stock
• 1 lb Yukon Gold potatoes
• 1/2 cup of whole milk
• 3 tablespoons butter
• Grape seed oil, pure canola or butter for cooking, as needed

With over 40,000 products in the average supermarket, people don't have time (or the money) to test every product on the shelves - so we do it for you! (Points system explained below the products!)

Each week we will post the latest reviews and I hope you will log in to see what's hot...and what's not!

 

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"Stolen" with permission from Kerry Simon of Simon LA, this recipe is sure to delight your taste buds. With his love for earthy, organic and simple ingredients, Chef Simon adds personal passion to the menu at his Los Angeles restaurant, with dishes such as Yellowtail Carpaccio laced with cilantro, mint and citrus vinaigrette, Bluefin Tuna Tartare spun with lemongrass oil and chives, Spit Roasted Organic Chicken served with a delicious funnel cup filled with Tuscan fries, and the tender 20 oz. Bone-In Ribeye Cowboy Steak. He has also created new menu items especially for Los Angeles, like a whimsical California Pizza. And of course, Kerry's signature Junk Food Dessert Platter filled with Cotton Candy, Hostess Cupcakes, Beignets and House-made cookies is on the menu.

The restaurant, which is located in the glamorous Sofitel boutique hotel in West Hollywood, has a dining room that surrounds you with earth tones, featuring intimately screened booths and a luxurious outdoor patio with both a fireplace and a waterfall.

Simon, who endeavors to put his personal touch on all aspects of the restaurant, says, "From the design and decor to the menu and ambiance, everything is very personal to me. It is always my goal to create a restaurant that people really enjoy visiting and are drawn to time and time again."

Jumbo Lump Crab and Avocado Salad is served at Simon for $24. This recipe makes 4 restaurant servings.

Jumbo Lump Crab and Avocado Salad Ingredients:

• 3 cups jumbo lump crab
• 1/2 cup brunoise cucumber
• 1/2 cup brunoise roma tomato
• 1/4 cup chopped cilantro
• 2 tablespoons brunoise red onion
• 1/4 cup thinly sliced hearts of palm
• 3 tablespoons shelled edamame
• 2 each small diced avocado
• 1 cup petite micro lettuce mix
• 1 cup *Grapefruit Vinaigrette

*Grapefruit Vinaigrette Ingredients:

• 2 cups fresh grapefruit juice
• 1 cup vegetable oil
• 1 tablespoon rice wine vinegar
• Salt and pepper

This recipe is stolen "con permiso" from Chef Ricardo Cardona of Sofrito Restaurant on the Upper East Side. Sofrito's namesake is an aromatic puree which lends its spicy flavor to many Latin Caribbean dishes. The bright orange color of sofrito was the inspiration for the restaurant's decor, and Sofrito's refined Puerto Rican food is authentic and affordable. It has a sophisticated interior which evokes the natural beauty of Puerto Rico with grass cloth wallpaper, a neutral color palette, and sculptural wood artwork. Its sleek, somewhat futurist bar (the longest bar in the city, measuring 100 feet), and De La Vega graffiti-tagged columns give the restaurant a hip feel, making it easy to spend a whole evening there--from dinner and drinks to dancing and music!

The bar scene, which carries on late into the night, is accompanied by live Latin music five days a week. The Sofrito House Band, a five-piece group that plays musica sabrosa (merengue, salsa, bachata) plays live every Friday and Saturday, while Mondays, Tuesdays, and Wednesdays see a rotating cast of characters. Regulars are known to break into improvisational performance--and sometimes these impromptu performances feature the likes of Jaime Foxx, Marc Anthony, and Jennifer Lopez, who are all known to frequent Sofrito when in town.

A meal at Sofrito, (which is the brainchild of former detective JR Morales), can begin with Aperitivos and Pastelitos, including flaky, crunchy Empanadas, or Tostones Montaditos (fried savory plantains topped with shrimp, codfish, or octopus), or the Sofrito Chopped Salad, which comes laden with fresh mint, cilantro, queso blanco, and avocado, while Carne y Mariscos Fritos, or crispy fried pork, shrimp, and calamari, is for those who really want to indulge. Sofrito's large array of appetizers can make a meal in themselves, but the classic dishes of Puerto Rico are the stars of the menu: a Puerto Rican-style Sofrito Paella and Whole Red Snapper stuffed with coconut rice evoke the flavors usually enjoyed while on vacation. Free-range, organic filet mignon or juicy Churrasco topped with chimichurri are both priced under $25.

Bacalaito in Rum and Guayaba Sauce is served at Sofrito and Sazon for $19. This recipe makes 2 restaurant servings.

Bacalaito Ingredients:

• 1 lb salt cod
• 1/2 cup beer
• 1/3 cup *sofrito
• 1 tablespoon oregano
• 1 tablespoon cilantro
• Salt and pepper to taste
• 1 1/2 cup of water used to soak the codfish
• 32 oz canola oil

*Sofrito Ingredients and instructions:

1 medium green pepper, seeds removed

1/2 red sweet pepper, seeds removed

1 large tomato

1 medium onion, peeled

1/2 head of garlic, peeled

1/2 bunch cilantro leaves

1/2 bunch parsley leaves

Chop all ingredients and blend together in a food processor.
This makes about 2 cups which should be stored in a glass in the fridge.

*Guayaba Sauce Ingredients:

1/2 cup guava paste

1/2 cup water

1/4 cup white rum

Stolen with permission from Chris Lusk, Executive Chef, Café Adelaide & the Swizzle Stick Bar this fun and delicious recipe includes 'Tasso' which is an intensely flavored, smoked pork used in Cajun cooking.

Adelaide Brennan (aka: Queenie or Auntie Mame) is the inspiration for the New Orleans restaurant. Part of the large, hard-working Irish clan of restaurateurs, her nieces recall that she worked hard (late at night - she didn't do mornings) and was a dazzling woman who managed to squeeze as much living out of life as she possibly could. And there were legendary stories of Adelaide's late-night shenanigans playing the fun-loving hostess to the likes of Danny Kaye, Rock Hudson, Jane Russell and Bob Hope... to name just a few!

Chef Lusk, has made some subtle changes to the menu since he took the helm, taking it into more eclectic realms by adding some Asian undertones. For example, he tweaked that Southern classic, shrimp and grits, adding texture by coating the shrimp in crunchy Japanese panko breadcrumbs, and bringing in tanginess and color with a piquant golden tomato sauce.

Shrimp and Tasso Corndogs is served as an appetizer at Café Adelaide & the Swizzle Stick Bar for $9. This recipe makes 50 hors d'oeuvres or 25 appetizers.

Shrimp and Tasso Corndogs Ingredients:

• 6 cups cornmeal
• 3 cups flour
• 3 cups corn flour
• 2.5 tsp baking soda
• 1.5 tsp salt
• .5 cup sugar
• 5 cups buttermilk
• 2.5 cups of Abita beer
• 5 eggs
• 1 cup pureed Tasso
• 1 tsp of baking powder
• 50 ea 10/15 shrimp peeled with tail in tact
• 50 bamboo skewers 6-inch

Hot sauce Buerre Blanc Ingredients:

• 1 quart heavy whipping cream
• 2 quarts reduced crystal hot sauce
• 1 lb. unsalted butter

Stolen with permission from Chef Chris Kobayashi from Artisan Restaurant in Paso Robles, California this casually refined recipe embodies the feeling of the restaurant. Artisan is relaxed yet sophisticated, serving imaginative contemporary American cuisine and endeavors to capture the essence of the Paso Robles wine country on every plate. Showcasing locally grown produce and artisanal foods, executive chef Chris Kobayashi finds much of the inspiration for his dishes at the farmer's market and combines regional American flavors in new and innovative ways. The menu features local and organic produce, and proteins that are wild caught or sustainably farmed with no growth hormones or antibiotics.

Large windows give patrons a panoramic view of Paso Robles, while the restaurant's natural wood and earth tones offer a comfortable, soothing ambience. Chef Kobayashi's unique approach to the American bistro is displayed in his crispy calamari starter with malted vinegar aioli and chipotle cocktail sauce; and the herb marinated flatiron steak with Bloomsdale spinach, shoestring potatoes and Cabernet butter.

Just as fun and inviting is the way he folds in some Southern flair into select plates, like the pan roasted Dungeness crab cakes with caper-thyme aioli and Tabasco vinaigrette; the seared Yellowfin tuna tartare with fried green tomatoes, rémoulade and cured lemon; and the grilled free range chicken with white cheddar grits, field greens, dry cured ham and bourbon gravy.

Meatballs with Pea Tendrils is served at Artisan for $15. This recipe makes 4 restaurant servings.

Ingredients for the Meatballs:

• ¼ cups milk
• ¼ cups bread crumbs
• ¼ cups Parmiggiano-Reggiano, grated or micro planed
• 1/3 cups fresh ricotta
• 1/8 tablespoon chopped fresh oregano
• 1/8 tablespoon chopped fresh basil
• 1/8 bunch chopped parsley
• ¼ teaspoon black pepper
• ½ tablespoon salt
• 1 tablespoon Worcestershire sauce
• 1 egg
• ¼ med onion, small dice
• 1 clove garlic, minced or micro planed
• ½ lb ground natural raised pork
• ½ lb ground pastured veal
• ½ lb ground grass-fed beef

As summer heats up this recipe from Executive Chef J Chastain at The 2nd Floor, Dallas, Texas will cool you down and satisfy your taste buds. The Second Floor shares its name with its location in The Westin Galleria in North Dallas. This stylish eatery offers contemporary American food with a sophisticated ambiance. With a minimalist dining room, a chic bar and a menu that ranges from Truffles and Eggs to pizzas to Scottish Salmon and a Valrhona Chocolate Bomb, covering breakfast, lunch and dinner - there is something for everyone.

Crab and Watermelon Salad is served at The 2nd Floor for $16. This recipe makes 4 restaurant servings.

Crab and Watermelon Salad Ingredients:

• ¼ watermelon, washed and rind removed
• 12 oz. fresh jumbo lump crabmeat
• 16 oz. fava beans, blanched in salted water and shelled
• 4 oz. really good extra virgin olive oil
• 4 tsp. chopped thyme and parsley
• ¼ head freshly shaved fennel
• 2 oz. micro greens or other mild lettuce
• Sea Salt, Black Pepper and Sugar to taste

Steal This Recipe® Step by Step Instructions:

1. Put the watermelon through a juicer or blend it and strain to remove pulp. You will need approximately 12 oz. of juice.
2. Season with 1 teaspoon of salt and sugar depending on how ripe the watermelon is. Chill this mixture.
3. Mix the fava beans in a mixing bowl with 1/3 of the olive oil and season with salt and pepper.
4. Divide into 4 chilled salad bowls in a small pile in the center of the bowl.
5. Mix the crabmeat in a mixing bowl with 1/3 of the olive oil, the chopped thyme and parsley, and season with salt and pepper. Divide into the 4 salad bowls and place on top of the fava beans.
6. Mix the fennel and the micro greens with remaining olive oil.
7. Season to taste and top off crabmeat with this salad.
8. Pour chilled watermelon juice around the outside of the salad and serve.

Stolen with permission from Wolfgang Ban and Eduard Frauneder Executive Chefs and co-owners of Seäsonal offers New Yorkers a fresh, new perspective on "traditional" Austrian & German cuisine by using the freshest ingredients from the time of year and locally sourced products when preparing their dishes and design each plate with an artistic elegance. The goal for this high-end restaurant is to bring a pointedly modern, Viennese take on contemporary European cuisine to New York. Frauneder and Ban are bringing the same flair and innovative spirit that made them famous in Vienna and immensely popular among the diplomatic crowd in New York.

Wiener Schnitzel with Parsley Potatoes is served at Seäsonal for $28. This recipe makes 1 serving.

Wiener Schnitzel with Parsley Potatoes Ingredients:

• 1 Veal Cutlet
• 2 oz Flour
• 2 oz Eggs
• 2 oz Plain Breadcrumbs
• 4 oz Fingerling Potatoes
• Quarter Bunch of Parsley
• Corn Oil for frying
• 2 Tablespoons butter
• Salt to taste
• Lingonberry (can be purchased at Felix or Ikea)

Steal This Recipe® Step by Step Instructions:

1. Pound the meat very thin and salt both sides.
2. Create an assembly line with 3 plates of the following: first plate fill with flour, second eggs - salt again, third breadcrumbs.
3. Coat the veal in each of the three plates in order.
4. Boil the potatoes until tender and cut them in wedges after cooking.
5. Chop parsley very fine.
6. Heat oil in a frying pan (The oil needs to get extremely hot and there must be a lot of oil in the pan - the meat should be swimming in it!)
7. When the oil is very hot, place the meat in the pan.
8. Move the pan back and forth so that the oil makes waves (this makes the crust on the veal rise and creates the renowned texture).
9. In the mean time take another pan and melt 1 tablespoon of butter - when the butter is melted add the parsley.
10. When the meat is fully expanded and the crust is "blown up" it is ready.
11. Add a piece of butter in it to get a rich butter flavor.
12. Drain the meat on a paper towel.
13. Add the potatoes to the second pan and sauté, stir until potatoes are coated in parsley.
14. Place Lingonberries on a plate and add the veal and potatoes.

This recipe was filched from John Snedden, owner of Rocklands Barbeque and Grilling Company - where they never cook with gas or electricity... and they also have an 8-minute promise: Diners will get their food within 8 minutes of ordering it... if not, dessert is on the house! Smoky, succulent pork ribs, tender smoked, juicy grilled chicken and perfectly grilled salmon provide barbeque and grilling aficionados with their much-needed fix of good old-fashioned southern barbeque in the DC metro region. For 18 years Rocklands Barbeque and Grilling Company has been dedicated to maintaining the highest grilling and barbequing standards with its wood-only barbeque.

Rocklands Barbeque and Grilling Company's Famous Ribs are served at the restaurant for $24.99. This recipe makes 4 restaurant servings.

Rocklands Barbeque and Grilling Company's Famous Ribs Ingredients:

• 1 Rack of pork spare ribs
• To taste: ground cumin
• To taste: black pepper

Steal This Recipe® Step by Step Instructions:

1. Prepare smoker with wood chips and bring to 220 degrees.
2. Remove the fat strip (membrane) from the rack or ribs.
3. Sprinkle ribs with black pepper and cumin.
4. Place ribs in smoker and cook for 3 hours, 1.5 hours on each side, at 220 degrees.
5. *Only open the smoker to turn the ribs, avoiding the release of smoke.
6. Remove from smoker and finish by grilling the ribs for 10 minutes on each side.
7. Remove from grill and cut, eat and enjoy.
8. Add BBQ sauce if desired.

*This BBQ recipe requires a few special tools:

• Smoker
• Wood burning grill
• Hardwood charcoal
• Red oak or hickory wood chips for the smoker.

This simple, colorful recipe for Borscht was 'purloined' from Petrossian West Hollywood's Executive Chef Benjamin Bailly. Borscht is a beetroot soup that is popular in eastern and central Europe, with recipe variations originating from Poland, Russia and the Ukraine; it can be served hot or cold.

Borscht is served at Petrossian for $6 per cup and $9 per bowl. This recipe makes 4 restaurant servings.

Borscht Ingredients:

• 2 lbs Red beets
• 8 oz Greek plain yogurt
• 1/2 Cup Sherry vinegar
• 1 Red onion
• 1 Red bell pepper
• 1 English cucumber
• 1 Cup pine nuts (you can substitute with nuts of your choice)
• 1 Cup day old bread
• 1-2 Cups water
• Salt and pepper

Steal This Recipe® Step by Step Instructions:

1. Roast the beets for about 30-40 minutes at 250 degrees.
2. When they are cooked allow the beets to cool and then peel them.
3. Chop the peeled beets, onions, bell pepper, and cucumber.
4. Puree in blender with sherry vinegar, plain yogurt, pine nuts (or substitute) and day old bread.
5. Add water as needed to get thick and smooth consistency.
6. Garnish with a quenelle of goat cheese, a *balsamic glaze swirl, and micro greens - or for a luxurious twist garnish with your favorite caviar!
7. (*Balsamic Glaze is a reduction of balsamic vinegar - bring it to a boil and then simmer for about 30 minutes until it has reduced by half).

Petrossian Paris first introduced caviar to Paris and the world, in the early 1920's. Today, the Petrossian family owns and operates its boutiques, restaurants and cafes in Paris, Monte Carlo, New York, Las Vegas and West Hollywood.

The casually elegant café in West Hollywood serves a daily menu with several dishes showcasing the Petrossian caviar collection and is more affordable than you might think; an average check per person ranges from $20 to around $75 for dishes with caviar. Armen Petrossian, the owner of Petrossian Paris, is convinced that caviar has a place in today's unpredictable consumer market. "Over 85% of the caviar sold in the United States is California raised in eco-friendly and sustainable environments," he says. "Here's a small indulgence that no longer requires splurging since American caviar is now affordable and a way to support the California economy. And, in our time of uncertainty, we all need a moment of pure pleasure - what can bring one more satisfaction than a taste of caviar?"

About the Chef: Benjamin Bailly's culinary experiences have taken him from Las Vegas, New York and London, to Hong Kong, Macau and Monaco. His bachelor's degree in food and beverage, for which he studied in France, has taken him from the positions of Chef de Partie and Sous Chef to Executive Chef at Petrossian's West Hollywood Cafe.

Petrossian West Hollywood Boutique & Café
321 North Robertson Boulevard
(One block north of Beverly Boulevard)
West Hollywood, CA 90048
310-271-0576
www.petrossian.com

This recipe, ('stolen' from Mr. Felix Turianskyj, Executive-Chef of Opus Montréal and Koko Restaurant + Bar) calls for a Japanese cooking method called Nabe. Nabe cooking was traditionally used in Japan as a symbol of friendship - cooking the dish in a large bowl which then becomes a communal serving dish.

Located just steps away from the vibrant entertainment district, thirty minutes from Pierre-Elliott Trudeau Airport and within walking distance of both Old Montreal and the "Plateau" Mont-Royal, Opus Montreal provides guests with a unique boutique hotel experience. The hotel's avant-garde structure, built in 1914 by Joseph-Arthur Godin, was originally created in an Art Nouveau style and the building featured little ornamentation except for a signature curving staircase. Koko Restaurant + Bar blends "urban glamour with modern Asian cuisine, in a theatrical 9000 square foot setting." A dramatic silver and black backdrop and glittering chandeliers set the stage for Montreal's hottest dining, drinking, and socializing space. To set the mood, resident DJs spin the latest electro-house rhythms. Outside, the expansive terrace offers a sanctuary for basking in the afternoon sun or flirting in the moonlight.

Please note:  This recipe calls for some unusual ingredients such as Kombu seaweed, White Miso Paste, Mirin, Bonito flakes, Umeboshi plums, Shitake and Shimeji mushrooms and Shiso leaves which can all be found at an Asian market. It also suggests you marinade the fish for 1 - 2 days ahead of time in the refrigerator.

Pacific Black Cod Nabe is served at KOKO for $36. This recipe makes 6 servings.

Pacific Black Cod, 'Nabe' Ingredients:

• 6 pieces Black Cod, 4-6 oz each
• Miso Marinade Ingredients:
• 3 1/4 Cups Sake Japanese Rice Wine
• 3 1/4 Cups Mirin Japanese cooking wine
• 4 Cups White Miso Paste
• 2 1/2 Cups Sugar
• *Dashi Ingredients (Soba Dashi is a combination of *Dashi and *Keashi):
• 4 1/4 Cups water
• 2 ¼ oz Kombu seaweed (wipe salt off with damp towel)
• 1 Small handful Bonito flakes
• *Keashi Ingredients:
• 31/2 Tablespoons soy sauce
• 31/2 Tablespoons Mirin Sweet Cooking Wine
• 31/2 Tablespoons Sugar
• *Soba Dashi (A Mixture of *Dashi and *Keashi)
• 4 1/4 Cups Dashi
• 3 Cups Keashi
• Pacific Black Cod Nabe Ingredients for Plating:
• 6 Small pieces grilled tofu
• 6 Umeboshi plums
• 6 Shiso leaves
• 1 Pickled ginger stem, finely diced
• 6 Shitake mushrooms
• 6 Shimeji mushrooms
• *Soba Dashi
• 6 Baby turnips cleaned, blanched
• 31/2 oz Edamame cleaned, blanched
• 6 Lime Leaves

Stolen with permission from Lydia Shire Executive Chef/Owner of Scampo, this recipe embodies the Italian-inspired cuisine on the menu; unrestrained by borders it draws on flavors from the rest of the Mediterranean and the Middle East. And the bold, red and vibrant first floor restaurant in Boston's Liberty Hotel embodies the qualities of the chef herself. The contemporary space features shiny copper lamps, a glowing orange bar and stools overlooking a mozzarella bar, setting the stage for house-made breads baked in a tandoori oven, pastas and entrées that turn simple ingredients into extraordinary experiences. The secluded patio is open during warm weather months and a private dining room features an exciting view of the open kitchen.

Turkey Saltimboca with Corn Paparadelle is served at Scampo for $16. This recipe makes 8 restaurant servings

Turkey Saltimboca Ingredients:

• 8 x 2 oz slices turkey breast
• 8 thin slices Fontina
• 8 sage leaves
• 8 Slices prosciutto
• Salt and pepper to taste
• Corn Paparadelle Ingredients:
• 1/2 cup corn flour
• 2 1/2 cups pasta flour
• 8 each egg yolks
• 1/2 cup water
• 2 tsp salt
• 1 dash extra virgin olive oil
• Assembly Ingredients:
• 2 cups Mostarda fruits*
• 1 cup crème fraiche
• ½ cup Parmesan, shredded
• 1/4 lb butter
• 1 cup beets, medium diced
• Mostarda Ingredients:
• 2 lbs 3oz mixed fruit ( apples, peaches, pears, apricots, citrus)
• 3 cups of honey
• 1 lemon
• 1/2 cup mustard seeds
• 1 cup of white wine

Courtesy of Chef Brandon Boudet from Little Dom's in Los Feliz, Los Angeles this Italian take on an American classic is sure to please.

Sicilian Tuna Melt is served at Little Dom's for $11. This recipe makes 2 restaurant servings.

Sicilian Tuna Melt Ingredients:

• 2 cups of imported Italian tuna in oil, drained well
• Zest of one lemon
• Juice of 2 lemons
• 1/2 Cup of extra virgin olive oil
• 1 Tablespoon capers, rinsed well
• 2 Shallots, finely chopped
• 2 Tablespoon fresh basil, chopped
• 2 Tablespoon Italian parsley, chopped
• 1 Clove of garlic chopped fine
• Pinch of red pepper flakes
• 1/2 teaspoon fresh ground black pepper
• 4 Slices of vine ripened tomatoes
• 4 Slices of fontina cheese
• 1 Cup arugula
• Focaccia Bread

Steal This Recipe® Step by Step Instructions:

1. Preheat oven to 450˚
2. Combine tuna with lemon juice and zest, capers, shallots, basil, parsley, garlic, red pepper flakes, black pepper and mix until combined.
3. Drizzle with olive oil.
4. Place the tuna mixture on focaccia bread then top with fontina cheese.
5. Bake for 6 minutes or until cheese melts.
6. Top with tomatoes and arugula and more olive oil if desired.

This simple, yet delectable recipe was stolen with permission from Chef Andrew Kirschner of Wilshire Restaurant, Santa Monica, California. Wilshire embodies a new style of dining that is sophisticated and elegant but also unpretentious and comfortable. A beloved local eatery and a destination for serious foodies, diners are drawn to Wilshire to sample Executive Chef Andrew Kirschner's contemporary urban cuisine that is developed around seasonal, organic, local ingredients.

Steamed Black Mussels in Red Curry Coconut Broth is served at Wilshire for $14. This recipe makes 4 restaurant servings.

Steamed Black Mussels in Red Curry Coconut Broth Ingredients:

• 3lbs Black Mussels - Cleaned
• 1.5 cup Coconut Milk
• 2 Tablespoons Thai Red Curry Paste
• 1 Tablespoons Paprika
• 2 Tablespoons Lime Juice
• 2 Tablespoons Lemon Juice
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Mirin
• 1 cup Dry Sherry Wine
• 2 Tablespoons Honey
• 1 Tablespoons Lemongrass, minced
• 1 Tablespoons Ginger, minced
• 1 Tablespoons Garlic, minced
• 1 Tablespoons Kaffir Lime Leaf, minced
• 1 Tablespoons Coriander, whole
• 1 Teaspoon Cumin, ground
• 6 sprigs Thai Basil, chopped
• 2 Tablespoons Fish Sauce
• Grilled Sourdough Bread

Steal This Recipe® Step by Step Instructions:

1. Place all ingredients except mussels into heavy sauce pot and simmer over low heat for 1/2 hour.
2. Remove from heat, strain, cool and reserve.
3. When ready to prepare the mussels place them in sauce pot with above mixture, cover pot and cook on high flame until mussels are steamed and just opened. Serve with grilled sourdough bread.

Obikà (pronounced O bi: 'ka) is Neapolitan dialect for "Ecco Qua"... "Here it is". Inspired by the sushi bar, Obikà is a mozzarella bar with a new eco-gastronomic philosophy; the restaurant stresses the importance of fresh and organic products and sustainable agriculture (displayed directly to the public in clear glass tanks) and attention to the environment.

Please note: This recipe is prepared just like a sushi roll. The first ingredient is Mozzarella di Bufala Campana roll. This is not a ball of mozzarella but a sheet that resembles a Pillsbury refrigerated pie crust and this is the most challenging part of the recipe since you need to order this item from an Italian specialty store. You can use a ball of mozzarella instead which is widely available in stores and online and then layer the salmon and arugula leaves. It is a simple, fresh and delicious recipe that anybody can do for the summer!

Rolled and Sliced Mozzarella di Bufala with Smoked Wild Salmon and Arugula is served at Obiká Mozzarella Bar is $18 for 3 rolls. This recipe makes about 4 servings of 3 rolls (which measure a little over 1 inch each roll).

Rolled and Sliced Mozzarella di Bufala with Smoked Wild Salmon and Arugula Ingredients:

• 1 lb Mozzarella di Bufala DOP Campana sheet
• 1/2 lb smoked wild salmon
• Arugula leaves (tender) 2-3 oz or a handful

Steal This Recipe® Step by Step Instructions:

1. Place a layer of transparent wrap on the surface you will be working on.
2. Lay the roll of buffalo mozzarella on the transparent wrap and cut it to obtain 2 large rectangles.
3. Pat the mozzarella dry with paper-towel to get excess milk/liquid out.
4. Wash well tender arugula leaves well and pat dry as well.
5. Display the mozzarella layer, top with a layer of wild salmon and top with arugula.
6. From the long side of the rectangle, start rolling towards the other side, making it as tight as possible.
7. Seal the cylinder with the plastic wrap, very tight and let it rest in the fridge for at least 2 hours.
8. Cut in circles of 1 inch wide and artfully display on the plate and serve.

This wacky Flyin' Hawaiian Burger recipe comes to us courtesy of Chef Anthony Meidenbauer from the new Vegas burger joint - LBS. Located in the Red Rock Casino Resort & Spa, one of Sin City's top resorts, LBS eschews the pomp and circumstance of many of the city's hot spots and provides a classic roadhouse aesthetic with a modern spin, offering a menu of burgers, salads and sides, as well as a full bar featuring over 40 microbrews and artisanal beers from around the world.

For patrons who prefer to invent their own creation, there is a "Do It Yourself" menu which allows diners to choose the type of burger, the number of patties and select from a huge assortment of toppings. Committed to eco-friendly, all-natural, and local, hormone-free products, LBS uses only dry-aged, grass-fed beef, free range, hormone-free poultry and Chef Meidenbauer even creates the LBS Veggie Burger--as well as a majority of the menu ingredients--in-house. And they even use biodegradable take-out containers and utensils.

The specials menu is where the "Flyin' Hawaiian", burger can be found - a Spam burger created in ode to Philadelphia Phillies star-player Shane Victorino, along with the "Old Blue Eyes", a hamburger tribute to Frank Sinatra that features a fried egg on top and even seasonal burgers like the "New Year's Eve Burger" with truffles and lobster tail or the "Thanksgiving Burger", a turkey burger served on a wheat roll with stuffing, cranberry relish, and a gravy-inspired aioli. About the Chef: born and raised in upstate New York, Meidenbauer earned an Associates' Certificate in Culinary Arts before attending Buffalo State College to major in Hospitality Administration. Ready to gain hands-on culinary experience, Meidenbauer headed to Las Vegas where he immediately immersed himself in the hotel and resort fine dining scene, working his way from a sous chef position at the Holiday Inn Select to his first executive capacity as Assistant Chef at the Bellagio. He has worked in some of the most popular and successful kitchens in Las Vegas including the Wynn Las Vegas Hotel and 3950 Restaurant at Mandalay Bay.

The Flyin' Hawaiian Burger is served at the restaurant for $15.95.  This recipe makes 4 restaurant servings.

Flyin' Hawaiian Burger Ingredients:

• 4 Hawaiian sweet roll
• 2 cans of SPAM
• 4 tablespoons Teriyaki sauce
• 1 Cup Daikon sprouts
• 1 Cup chopped lettuce
• Roasted Pineapple Relish (*recipe to follow)
• Chili mayo (*recipe to follow)
• Lomi Lomi Tomato (*recipe to follow)

Roasted Pineapple Relish Ingredients (makes 4-6 servings):

• 1 Pineapple
• 1 Jalapeno
• ½ Cup Teriyaki Sauce
• Salt and pepper to taste

The Turkish name for Zucchini Pancakes - "Mucver" - doesn't reveal the Turkish delight of this tasty recipe pinched from Chef Sinan Ön of Sahara's Turkish Cuisine, which is located in the Murray Hill neighborhood of Manhattan. With French doors, restored brick, and cozy tables nestled together, the atmosphere at Sahara is eclectically European and chic.

Chef Ön's talents are best revealed with the signature marinades he uses for his Kebabs. In particular, his Shish Kebab and Tavuk Sis (Chicken Kebab) are popular for the unique blend of secret spices that Chef Ön uses to achieve a perfect flavor and texture. All meat and fish dishes are char grilled without a single drop of butter, and the "rice" is actually a creamy blend of bulgur wheat, minced vegetables and dill.

Zucchini Pancakes with Yogurt Sauce is served at Sahara's Turkish Cuisine for $8. This recipe makes 6 servings of 3 pancakes each.

Zucchini Pancakes Ingredients:

• 5 Finely shredded fresh zucchini
• 3 Eggs
• 1 Cup flour
• 50 grams feta cheese
• 1/2 teaspoon salt
• 1 tablespoon fresh dill, chopped (you can use more or less, to taste)

Yogurt Sauce Ingredients:

• 1 cup Greek yogurt
• Minced garlic, to taste
• Paprika to taste

"Volé avec permission" from Executive Chef Guillaume Bienaimé of Marché Restaurant, which has brought a mix of classic and contemporary French cuisine to downtown Menlo Park, California and has become a dining destination for Silicon Valley locals and visitors alike since opening in 2001. French for "marketplace," Marché's close relationships with local artisans and farmers is prominent in the ingredients on Chef Bienaimé's seasonal menu.  He has a strong affinity for seasonal French and American regional cooking and it's evident in his menu at Marché.

Columbia River salmon with Spring Vegetables and Sweet Pepper Sauce is served at Marché for $39. This recipe makes 4 restaurant servings.

Columbia River salmon with Spring Vegetables and Sweet Pepper Sauce Ingredients:

• 2 Red bell peppers, cored and coarsely chopped
• 2 Shallots, sliced thin
• ½ Cup vermouth
• 1 Tablespoon sherry wine vinegar
• 1 Teaspoon sugar
• ½ Stick butter (2oz)
• 1 Bunch baby carrots
• 1 Bunch baby turnips
• 1 Bunch spring onions
• 2 Cups English peas, shucked
• ½ Cup cold water
• 4 portions Columbia River salmon, skin off (or other wild salmon)
• To taste salt and pepper

Columbia River salmon with Spring Vegetables and Sweet Pepper Sauce Instructions:

1. Preheat oven to 400 degrees.
2. In a medium saucepan, simmer the first five ingredients until peppers are soft and the liquid has reduced to about 2 tablespoons.
3. Place warm pepper mixture in blender and add butter. Puree until smooth.
4. Season sauce with salt and more vinegar if needed, pass sauce through mesh strainer.
5. Keep the mixture warm, or allow to cool and then reheat gently before serving.
6. Peel carrots and turnips, cut into desirable shapes and blanch in boiling salted water until cooked, shock in cool water and set aside.
7. Slice or quarter spring onion, blanch very briefly, shock in cool water and set aside.
8. Blanch English peas until fully cooked, shock in ice water and set aside.
9. Reserve ½ cup of English peas for presentation.
10. Purée the remaining peas in blender with ½ cup of cold water until smooth, season with salt and add more water if necessary while puréeing, set aside.
11. Place salmon fillets in buttered ovenproof dish, season with salt and roast for about 10 minutes until pink and just firm.
12. To serve, reheat sauce gently, sauté all vegetables together in a tablespoon of butter and season with salt. Reheat the pea purée in a small pot (or in microwave!).
13. Place a spoonful of pea purée on the plate followed by the spring vegetables.
14. Place the salmon on top and drizzle the sauce around.

"Stolen with permission" from Chef, Owner and Winemaker Frank Ostini, of the Hitching Post II Restaurant & Winery in Buellton, California this delicious artichoke recipe is sure to impress your friends and family. On the central coast of California, BBQ has always meant grilling over an open fire of red oak, a style of cooking that is native to the area and goes back to the days of the Spanish Rancheros.

About 30 miles north of Santa Barbara, The Hitching Post II blends traditional Santa Maria Barbecue with eclectic local ingredients and award winning wines for an exciting cuisine that is uniquely its own.

Grilled Artichokes Ingredients:

• 6 artichokes
• Basting for artichokes - mix together:
• 2 tablespoons butter, melted
• 2 tablespoons olive oil
• 2 tablespoons white wine
• 2 tablespoons lemon juice
• Salt and freshly ground black pepper, for seasoning

Instructions for the Grilled Artichokes:

1. Break off the artichokes' small outside leaves.
2. Cut off the top with a knife and trim the sharp points of the leaves with scissors.
3. Soak in water; then wash with cold water to remove sand.
4. Steam until heart is tender, approximately 25 to 35 minutes depending upon size. Allow to cool.
5. Cut in half and remove chokes with a spoon.
6. Grill on the barbecue, basting with the butter, oil, white wine, and lemon until warm and crispy. Season with salt and pepper mixture.
7. Serve with the Spicy Smoked Tomato Mayonnaise.

This seafood recipe comes from the expert Executive Chef Rex Hale of McCormick & Schmick's Seafood Restaurant in Des Peres, Missouri, which offers traditional dining in an unpretentious atmosphere. Lunch and dinner menus change daily at the restaurant and offer an extensive selection of fresh fish and shellfish, flown in each day from the U.S. and international waters.

Pan Seared Scallops with Risotto Cake is served at McCormick & Schmick's Seafood Restaurant for $24. This recipe makes 4 restaurant servings.

Tomato Risotto Ingredients:

• 3 tablespoons extra virgin olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 cup Arborio rice
• ½ teaspoon finely chopped lemon zest
• 1 tablespoons tomato paste
• ½ cup white wine
• 2 cups fish, chicken or vegetable stock
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 1/3 cup grated Parmesan cheese
• 1 tablespoon lemon juice
• 2 tablespoons heavy cream
• 2 tablespoons additional parmesan cheese
• 1 tablespoon chiffonade fresh basil
• 2 tablespoon finely diced tomatoes

Instructions for the Tomato Risotto:

1. Heat 2 tablespoons of the olive oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally.
2. Add the garlic, rice, tomato paste and lemon zest and cook for 1 minute, stirring to coat the rice with oil. Add the wine, stock, salt and pepper, bring the mixture to a boil then cover with a lid and reduce the heat to low.
3. Simmer gently for 16 minutes without lifting the lid.
4. Remove the lid and quickly stir and cooking for a further 5 minutes.
5. Stir the lemon juice, cheese and reserved tablespoon of olive oil through the rice.
6. Spread Risotto on a cookie sheet and allow it to cool.
7. Stir in heavy cream additional parmesan cheese, chiffonade basil and finely diced tomatoes.
8. Form into four equal sized risotto cakes.

Steal This Recipe goes to Turkey with a simple, yet exotic Turkish pastrami stuffed pastry - the recipe for Pacanga Boregi was 'pinched' from Chef Senol Bakir of Ali Baba's Terrace. Located in Manhattan's Midtown East neighborhood, Ali Baba's Terrace is a modern Turkish restaurant with emphasis on wholesome yet authentic food. A truly Turkish experience, with Chef Senol Bakir at its helm, the restaurant serves traditional dishes all made completely from scratch in house, such as homemade stuffed grape leaves, fresh sesame bread and hand-chopped meat for their kebabs. With affordability taking a high priority, the restaurant provides refined Turkish food that is as accessible as it is delicious. This hot appetizer can be made with prosciutto if you cannot find Turkish pastrami. The recipe also calls for a Turkish cheese called Kashar, which is a mild, flavorful cheese similar to mozzarella - you can use mozzarella if Kashar is not readily available.

Pacanga Boregi is served at Ali Baba's Terrace for $7.95. This recipe makes 4 restaurant servings.

Pacanga Boregi Ingredients:

• 1 package pre-made filo dough
• 1 tomato, thinly sliced
• 8-12 slices Turkish pastrami or prosciutto
• 4 oz. Kashar Cheese
• 1 egg, beaten
• Oil for frying

Pacanga Boregi Instructions:

1. Separate the filo dough into sets of about two or three sheets.
2. Towards one side of the rectangle, lay two to three slices of Turkish pastrami or prosciutto.
3. Add to this a thin slice of tomato, and top with a thick slice of Kashar cheese.
4. With a brush, moisten the edges of the filo dough with egg wash, which will act as a binder and hold the borega together.
5. Wrap the filo dough into a closed rectangle, folding the smaller sides inwards and pinching together to make a safe close.
6. Use a bit more egg wash to ensure that all the seams are closed tightly.
7. Fill a medium saucepan about two-thirds with oil and heat.
8. Fry the boregi for a few minutes apiece, until bubbly and golden.

Beijing Chicken, a simple yet sumptuous concoction was stolen (with permission) from Philippe Chow, Chef/Owner of hot spot restaurant Philippe, New York. Readers can now dine like their favorite celebrity at home - celebrity guests at Philippe include George Clooney, Star Jones, Beyonce, Anne Hathaway, Alicia Keys, Paris Hilton, Lindsay Lohan, Mariah Carey, and others.

Philippe draws upon his classical culinary training, putting his own spin on traditional Chinese cuisine with results that are modern, flavorful and theatrical for the restaurant's menu. The restaurant's ambiance is minimalist and stylish, with a devoted nightly following that makes up a virtual "who's who" of the music, media and film industries.

Beijing Chicken is served at Philippe for $44 for two people. This recipe makes 2 restaurant servings.

Beijing Chicken Ingredients:

• 2 chicken breasts cut into 1 inch cubes
• ½ cup sweet bean paste (found in the Asian section of your supermarket)
• 1 tablespoon water
• Flour (enough to cover chicken pieces)
• Soybean oil for frying (1 cup if using wok method)
• 2 tablespoons walnuts

Beijing Chicken Instructions:

1. Dredge chicken in flour, shake excess.
2. Deep fry chicken in soybean oil at temperature of 375 degrees until golden brown. (Wok method: Heat 1 cup oil in steel wok, cook chicken in wok over medium heat for 4 minutes, or until golden brown)
3. Drain with a large slotted spoon and set aside.
4. Heat sweet bean paste in pan or wok with water until hot.
5. Toss Chicken and walnuts in wok until coated and serve.

This week's recipe for yasai yaki soba (stir-fried vegetables with eggs, soba noodles, and sesame seeds) is from Chef Barnaby Godden of wagamama - a chain of award-winning pan-asian inspired noodle restaurants. The restaurant concept was born in Bloomsbury, London in 1992 and has since branched out to become 37 international restaurants and 65 UK restaurants. The chain's philosophy is 'to combine fresh and nutrition food in an elegant yet simple setting with helpful, friendly service and value for money' and they apparently dislike pretentiousness, slow service & MSG - don't we all?

yasai yaki soba is served at wagamama for $8.50. This recipe makes 2 restaurant servings.

yasai yaki soba Ingredients:

• 9 ounces soba noodles
• 2 eggs
• ½ green pepper, trimmed, seeded, and cut into strips
• ½ red pepper, trimmed, seeded, and cut into strips
• 1 onion, peeled and thinly sliced
• 8 scallions, trimmed and sliced
• 2 ounces button mushrooms, sliced
• 2 garlic cloves, peeled and finely chopped
• A handful of bean sprouts
• 2 tablespoons (with lemongrass and ginger) yaki soba sauce
• 3 tablespoons vegetable oil
• 2 teaspoons pickled ginger
• 1 tablespoon dried shallots
• ½ teaspoon sesame seeds
• 2 tablespoons yasai soba dressing (with lemongrass and ginger)

yaki soba sauce Ingredients: (Makes about ½ a cup)

• ½ cup light soy sauce
• 2 teaspoons sugar
• 1 teaspoon dark soy sauce

This week's "stolen" recipe for ice-cold fresh scallops and shrimp in a three citrus marinade, topped with avocado, tomato, and cilantro is a refreshingly delicious offering from owner and proprietor Xiomara Ardolina of Xiomara Restaurant, Los Angeles. Ximomara features nuevo Latino cuisine showcasing the foods of Cuba, Spain, Central and South America, infused with the techniques of French cooking. Signature dishes include today's recipe for Ceviche, and Spicy Duck Ropa Vieja, Chilean Sea Bass on Corn Guizo and Spicy Lamb Shank in Cast Iron Casserole. Authentic assortments of Cuban breads are made on premises.

The dining room at Xiomara is designed with a feel of old Havana, casual tables and chairs are scattered outside for al fresco dining. Indoors, guests may choose a table in the main dining room below the whispering hum of ceiling fans or climb the wrought iron stairway to the mezzanine for a balcony table overlooking the room. Throughout the restaurant the focus is on the massive wooden bar where Xiomara has installed a state-of-the-art machine that presses fresh sugar cane into sweet juice for her signature cocktail, the Mambo. Ardolina created the Mambo - rated as the best Mojito in the city and the only Mojito blended with fresh cane juice - in homage to the old Campesinos of Havana, who enjoyed a daily ritual of rum and fresh cane juice for their well-being.

The Ceviche needs to marinade overnight - so plan accordingly!

Ceviche is served at Xiomara for $12.50. This recipe makes 4 restaurant servings.

Ceviche Ingredients:

• 1 lb rock shrimp cut small
• ¾ lb scallop cut small

Dressing Ingredients:

• 1 large tomato, roasted, peeled, seeded, and chopped
• 2 jalapeño chiles, roasted, peeled, seeded, and chopped
• ½ red onion chopped
• ¾ cup freshly squeezed lime juice
• ½ cup freshly squeezed orange juice
• 1 cup freshly squeezed lemon juice
• ¼ cup canned tomato juice
• 1 small bunch of cilantro finely chopped
• 1 tablespoon sugar
• Salt and pepper to taste
• Avocado for garnish, cut into large dice

This delicious recipe for Rack of Lamb with Red Wine Sauce, served with Goat Cheese Potato Gratin, and Sautéed Spinach was stolen with permission from Chef Raphaël Sutter. Chef and owner of 718 Restaurant in Astoria, Queens, Sutter has created a warm, candle-lit, trendy restaurant located in the heart of Astoria in Queens, New York and he has a crowd of regulars visiting him each week to sample his delightful food. Chef Sutter's menu, based in his native French fare also includes signature twists which incorporate Latin flavors; due to the influence of his Mexican wife and Colombian sister-in-law.

Rack of Lamb with Red Wine Sauce, Goat Cheese Potato Gratin, and Sautéed Spinach is served at 718 for $27. This recipe makes 8 restaurant servings.

Rack of Lamb Ingredients:

• 4 French cut racks of lamb, with 8 pieces each (Ask your butcher to French cut the racks of lamb for you.)
• 4 Banana leaves (optional)
• Salt and pepper
• Olive oil
• Red wine sauce (recipe following)

Instructions for the Rack of Lamb:

1. Preheat oven to 400 F.
2. Salt and pepper each rack and sauté in olive oil to brown on all side.
3. Wrap each rack in a banana leaf or wrap in foil.
4. Bake 20 minutes for rare, 25 minutes for medium, 30 minutes for well done.

This week's elaborate and deliciously complex recipe was stolen with permission from not one, but two renowned chefs who have teamed up, collaborating in their first foray into restaurant ownership. Executive Chefs and Co-Owners Jon Mathieson and Jonathan Krinn present an energetic, comfortably upscale dining room with an inviting lounge and a menu of creative and approachable American cuisine.

Inox also features a Chef's tasting menu that rotates dishes weekly, and a bar and lounge menu featuring small bites. Well known in the Washington, DC area for his delicious breads, Chef Krinn's father, Malvin Krinn, works with Mathieson and Krinn to develop the restaurant's bread program.

The name Inox comes from the French word for stainless steel. "Steel is solid, and has been a prevalent material in every kitchen in which I have worked. Inox, or steel, reminds me of being at home in a kitchen," says Jon Mathieson, Co-Owner & Chef.

Blue Nose Bass with Escargot Tortellini, Braised Bacon and Heirloom Cauliflower Black Butter Emulsion is served at Inox for $28. This recipe makes 8 restaurant servings.

Blue Nose Bass with Escargot Tortellini, Braised Bacon and Heirloom Cauliflower Black Butter Emulsion Ingredients:

• 8 x 6oz filets Blue Nose Bass
• 4 oz white cauliflower, florets
• 4 oz yellow cauliflower, florets
• 4 oz purple cauliflower, florets
• 1 teaspoon shallot, chopped
• ½ teaspoon garlic
• 1 teaspoon chopped fines herbs (parsley, chive, tarragon, chervil)
• *4 oz Braised Bacon
• *Meat Glace
• *24 Escargot Tortelloni

Ingredients for the Tortellini Stuffing:

• ½ bunch parsley
• 8 oz cream
• 1 tablespoon roast garlic puree
• 2 cloves chopped garlic
• 1 tablespoon Mascarpone cheese
• 24 escargot
• Pasta Dough

"Rubato con permesso" from Chef Fabio Hakill, this week's unusual and delicious recipe, is just one example of the mouth watering array of delights on the menu at NYC restaurant Fabio Piccolo Fiore.

Owner Nick Nubile always dreamt about opening a restaurant to show off the wonderful cuisine that his home region Abruzzi, Italy so abundantly offers. It was only when he met Chef Fabio Hakill that he realized his dream could finally come to fruition. The two have come together to create Fabio Piccolo Fiore, a unique midtown gem that focuses on the light and fresh fare of central Italy. The restaurant, which is decorated with enormous replicas of great Renaissance paintings, takes its name from an old Italian song 'Piccolo Fiore', which wistfully asks, "Why are you going around the world when you have someone who loves you here?"

Many restaurants these days are telling customers that the chef will not cater to special requests, but Chef Fabio actually welcomes customers to make changes and requests.  There's no need to go around the world in search of great food; Chef Fabio is creating a fantastic Italian culinary experience in Manhattan.

Risotto Radicchio is served at Fabio Piccolo Fiore for $25. This recipe makes 1 restaurant serving.

Risotto Radicchio Ingredients:

• 6 oz Arborio rice
• 1 tablespoon butter (plus 1 additional tablespoon if desired)
• ½ each radicchio
• ½ ea shallots
• 7 oz Barolo wine
• 8 oz chicken stock
• 3 tbsp Parmesan cheese
• Black pepper to taste

 
RisottoRadicchio Instructions:

1. Melt the butter in a pan.
2. Stir in chopped shallots and add chopped radicchio once the shallots have cooked half way.
3. Stir for 2 additional minutes and mix in the rice.
4. Add red wine and let it cook for 10 minutes, always stirring.
5. Once the wine had been absorbed, add chicken stock and let it cook for 22 minutes.
6. Serve with parmesan and pepper to taste with an extra teaspoon of butter (if desired).

About the Chef:
At Fabio Piccolo Fiore Chef Fabio executes the recipes and techniques that he has been perfecting since his days as a young culinary student at the San Giovanni culinary school in his hometown of Rome, Italy. Realizing his potential as a chef after entering a national cooking competition, Chef Fabio passionately worked his way through the kitchens of the highly acclaimed restaurants Il Caminetto and Il Matriciano in Rome, before making his way to the famous Parkside Restaurant in Queens. He injects pride and passion into every dish he serves, and his main desire, above all, has always been to see his customers leave happy.

Fabio Piccolo Fiore Restaurant
230 East 44th Street
NYC 10017
212 922 0581
www.fabiopiccolofiore.com

This week's recipe was stolen with permission from Chef Gary Baca who serves as both Executive Chef and Partner to Joe's Seafood, Prime Steak & Stone Crab. With an elegant and sophisticated atmosphere and bustling bar scene, Joe's has become a popular fine dining restaurant in Chicago and Las Vegas. Joe's in Chicago has become the restaurant favorite for both visiting celebrities and Chicago's sports elite from the Chicago Cubs, Bears, Blackhawks and White Sox.

This recipe calls for sake, Japanese rice wine, mirin which is a condiment essential to Japanese cooking - also a rice wine, but with a much lower alcohol content, and miso paste which is a fermented soybean paste - also an intrinsic part of Japanese cuisine. All of these ingredients are available in the specialty department of your supermarket. Glazed Black Cod is served at Joe's for: Lunch, $18.95, Dinner, $24.95 This recipe makes 8 restaurant servings.

Ingredients for Glazed Black Cod:

• 8 x 8 ounce pieces of black cod
• Salt and fresh cracked pepper
• ½ cup of water
• 2 cups of Miso Marinade
• 4 lemons for garnish

Instructions for the Glazed Black Cod:

1. Place the fish in a baking dish with ½ cup of water.
2. Broil until light brown which takes about 3 minutes.
3. Spoon ½ cup of Miso Marinade over each piece of fish.
4. (For more intense flavor, Slather 3 ounces of marinade over each portion and allow to marinate for up to 3 hours.)
5. Finish in a 450 degree oven for approximately 6 minutes or until cooked through.
6. Garnish with half lemons and serve.

This week's recipe for Braciola de Maile al Marsala (Pork Chop Marsala) was 'rubato' from Gabriel Pellegrini, executive chef and owner of Sagra Trattoria in Austin, Texas. In Italy, Sagras are community-based festivals that celebrate a local dish or a featured local ingredient. Sagra Trattoria aims to continue that tradition and is located in the historic center of Austin in a rustic old home reminiscent of an Italian farmhouse.

The menu features Italian classics and pizzas such as Margherita, Quattro Formaggi and Prosciutto Arugula which are offered alongside Sagra signature pizzas such as the Sagra with tomato, spinach, pecorino and a fried egg or the Aglio & Salsicca with garlic, broccoli rabe, sausage, chilies and mozzarella. Pork Chop Marsala is served at Sagra for $19. This recipe makes 4 restaurant servings.

Pork Chop Marsala Ingredients:

• 4 x 8ounce pork chops
• 1 teaspoon olive oil
• 2 teaspoons butter
• 1 garlic clove, minced
• 2 cups all-purpose flour
• 6 ounces fresh small mushroom caps
• 2/3 cup sweet Marsala wine
• 2 tablespoons chopped fresh herbs
• 1/8 teaspoon white pepper

Steal This Recipe® brings you signature recipes from famous and award-winning restaurants across the country - directly from the chef's kitchens. If you would like to nominate your favorite dish from a restaurant for a future Steal This Recipe®, CLICK HERE to send us an email.

This delicious recipe was stolen with permission from executive chef and owner of Bijoux restaurant in Dallas, Scott Gottlich. The seasonal, contemporary French fare at Bijoux has ensured that it is one of only five restaurants in Dallas to earn "5 stars" by the Dallas Morning News. Chef Gottlich's menu changes daily and is presented in a prix fixe fashion, giving guests the choice of three or five courses from the regular menu or the nine course chef's tasting menu. This luxury menu changes daily to reflect the season.

Bijoux is decorated in warm colors, with rich textiles, classic art and elegant lighting creating an enveloping, intimate, atmosphere reminiscent of a jewel box. Icelandic Arctic Char with Warm Fingerling Potato Salad is served at Bijoux as part of a 3 course prix fixe menu for $58, or as part of a 5 course prix fixe menu for $72. This recipe makes 4 restaurant servings.


Icelandic Arctic Char with Warm Fingerling Potato Salad Ingredients:

• 4 x 7oz pieces of char, skin on
• 2 tablespoons olive oil
• Kosher salt
• Freshly cracked black pepper
• ½ cup large diced bacon
• 2 tablespoons stone ground mustard
• 1 tablespoon honey
• 1 teaspoon garlic (chopped)
• 1 teaspoon shallots (chopped)
• 1 teaspoon thyme (picked and chopped)
• 2 oz olive oil
• 1 ½ pounds fingerling potatoes (cleaned)
• Kosher salt
• 10 peppercorns
• 2 cloves whole garlic
• 1 bay leaf
• 2 thyme stems