In the heart of downtown Minneapolis you'll discover Hell's Kitchen; named after the New York neighborhood, and also because of the charged atmosphere of the restaurant's kitchen! This indulgent breakfast, or any time recipe, was stolen with permission from Mitch Omer, joint owner and chef with partner Steve Meyer. Hell's Kitchen serves 'real food, carefully prepared from scratch' which has been described as "unique but not fancy; interesting but not fussy". Some of the enticing dishes on the menu are: Toasted Sausage Bread, Jamaican Jerk Burger, Megu BBQ Beef Ribs and Charred Sea Bass with jerk seasoning and pineapple jalapeno salsa. With Gospel Sunday brunches, served by pajama clad waitresses, the ambiance at Hell's Kitchen reflects the owners' unique, yet easy going style of cooking and about this recipe, Mitch says "You can adjust the quantities and ingredients to better suit your personal tastes. That's what good cooking is all about."

The food at Hell's Kitchen is unapologetically not health food, which fits Mitch's tendency to favor the extreme in all aspects of his life.

Lemon-Ricotta Hotcakes are served at Hell's Kitchen for $10.50.

This recipe makes 16 hotcakes.

Lemon-Ricotta Hotcakes Ingredients:

• 6 egg whites
• 9 egg yolks
• 1/3 cup unsalted butter, melted
• ½ cup granulated sugar
• 1 cup whole milk ricotta cheese
• 4 tablespoons freshly grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon kosher salt
• 1/3cup all-purpose flour
• Unsalted butter, melted (for the skillet)

 This fall recipe was stolen with permission from new Executive Chef Matteo Calciati of Giano, in the East Village. The restaurant is named after the Roman mythological deity of beginnings and endings who has two faces, looking towards the past and also towards the future. Giano, in the spirit of its namesake, honors both the past and future of Italian cuisine.

Even the design of the restaurant itself incorporates this outlook, the restaurant's atmosphere shifts from sleek and sophisticated to rustic and homey. The entry features a wine bar made from 145 pounds of compressed sea salt and communal banquet tables with coordinating salt inlays, while individually carved wood tables, exposed brick, and a rustic wooden ceiling can be found in the back, bringing together Giano's two functions of restaurant and wine bar.

The menu, driven by seasonal ingredients is divided into columns, one half features traditional Italian dishes while the other is more contemporary. Traditional appetizers include Insalata di Polipo alla Genovese, a warm octopus and potato salad served with tomatoes, black olives and arugula, dressed with a delicate and aromatic lemon vinaigrette. A modern example would be Fagottini di Manzo Farciti, a trio of domes made from filet mignon carpaccio stuffed with parmesan, goat cheese, and gorgonzola mousses, garnished with candied orange zest for the goat cheese, a balsamic reduction for the gorgonzola and a tuft of arugula for the parmesan.

Contemporary pastas include Maltagliati alla Carbonara di Pescatrice e Fave, which consists of wide homemade noodles lightly tossed in a creamy carbonara sauce with monkfish and fava beans, while a seasonal entrees for fall is a Braised Pork Shank marinated with red wine and topped in a sweet and savory sauce of cinnamon, coriander, and star anise.

Pumpkin and Gorgonzola Risotto with Amaretto Powder is served at Giano for $14.

This recipe makes 4 restaurant servings.

 

Pumpkin and Gorgonzola Risotto with Amaretto Powder Ingredients:

• 1 onion
• 10 oz Arborio rice
• 8 oz pumpkin pulp
• 3.5 oz gorgonzola
• 1 glass white wine
• 1 pint vegetable broth
• 2 tablespoons of extra virgin olive oil
• 2 tablespoons butter
• 2 Amaretto cookies

Stolen 'con permesso' from Chef and Owner Tony Fantastico of Ancora Ristorante this impressive dish is deceptively simple to prepare. Opened in 2004 in the heart of New York City's financial district, Ancora Ristorante features classic Northern Italian cuisine. From the appetizing antipasti, daily fresh seafood and finest cuts of meat, to the complimentary glass of Grappa at the end of the meal, no detail has been overlooked to offer patrons the best in fine dining and impeccable service. In fact the name of the restaurant itself means "I am back again" in Italian, and that is exactly what Tony and his partner hope their customers will say each time they walk through the door as they return again and again to the warm and inviting ambiance of Ancora.

Double-cut Veal Chop in Cherry Pepper Sauce is served at Ancora Ristorante for $43.95 and is often shared.

This recipe makes 1 or 2 restaurant servings.

Double-cut Veal Chop in Cherry Pepper Sauce Ingredients:

• 1 Double-cut veal chops from a rack of veal - 19 oz.
• 2 Cloves of fresh garlic, chopped or sliced
• 4 Cherry peppers, sliced
• 1 Holland (red) bell pepper, roasted & sliced
• Olive oil - enough to drizzle
• 1 Cup balsamic vinegard
• ¼ Cup beef stock
• Salt & pepper

  Stolen 'con permesso' from Executive Chef Marc Taxiera of Beppe, New York, this hearty traditional Italian recipe is perfect for fall.

Beppe's seasonal menu reflects Chef Taxiera's passion for quality ingredients; extra virgin olive oil from Tuscany, sea salt from the Mediterranean, and locally grown greens brighten many of Beppe's dishes. With a mouth watering array of authentic Italian dishes, the menu ranges from 'Fiori' (sautéed squash blossoms, zucchini and a fried quail egg over fettunta) to 'Orata' (a whole Mediterranean Sea Bream roasted with olive oil, lemon, fresh herbs and garlic) and a cocktail list which includes the 'Beppe Teenie' (Tanqueray Gin with muddled strawberries).

As Beppe's Executive Chef, Marc references a wide cross-section of Italian ingredients and his unique flavor pairings, combined with the restaurant's warm environment and welcoming staff, provide a transporting experience in the heart of New York City.

Norcino is served at Beppe for $11 as an appetizer and $20 as an entrée. This recipe makes 6 to 8 restaurant servings.

Norcino (Tuscan Meat Sauce with Spaghetti):

• tablespoons olive oil
• 1 small onion, chopped fine
• 1 carrot, chopped fine
• 1 celery rib, chopped fine
• 4 cloves garlic chopped fine
• 1 1/2 pound ground pork
• 2 1/2 tablespoons "Tuscan spice" (or a mix of nutmeg, cinnamon, mace, clove and chili powder)
• 1 cup red wine
• 2 each sprigs of rosemary, sage and thyme bay leaves (tied with butcher string)
• 28-to-32 ounce can whole tomatoes including juice
• 1 lb. of spaghetti (*any pasta will do but we use a house made spaghetti.)

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

This recipe was stolen with permission from Yoshio Shinohara, Executive Chef and his team of chefs at Megu, NY. Meaning "blessing" in Japanese, Megu presents modern Japanese cuisine, sushi, and sumibi aburiyaki (a grilling technique using bincho-tan, a special charcoal found only near Kyoto and prized for its superior purifying properties.) Megu has several locations throughout the world, with more opening soon and the concept of the restaurants is to combine organic food, excellent service and a sophisticated ambiance with traditional Japanese elements. The Megu team has carefully selected the best American Kobe Beef available in the U.S, as well as the best Japanese Satsuma Beef from Kyushu and specializes in highly refined selections of hand-made Tofu, fresh organic edamame and authentic smelts, flown in from all parts of Japan. Other Japanese condiments such as salt, soy sauce and 6 varieties of miso are also carefully selected.  

Please note: this recipe calls for Hosho paper, a special Japanese paper, but if you can't find it, parchment paper is a good substitute.

Silver Cod in Hosho Paper is served at Megu for $24. This recipe makes 4 restaurant servings.

Silver Cod in Hosho Paper Ingredients:

• 1 pound black cod
• 14 sheets Hosho paper

Ingredients for the Marinating Sauce:

• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 2 tablespoons sake

Ingredients for the Mixed Miso:

• 1 cup white miso
• 2 tablespoons sugar
• 1/2 cup shimeji mushroom
• 2 teaspoons yuzu citrus peel
• 4 very thin lemon slices, quartered

"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 Executive Chef Josiah Citrin, this delicious recipe couldn't be easier! Cache specializes in contemporary American cuisine styled with a French accent. It's a casual but upscale restaurant in an expansive garden setting just a few blocks from the Santa Monica beach.

Citrin, a prominent local chef and restaurateur, chose 26-year-old Nyesha Arrington as Cache's Chef de Cuisine after working with her at two of his Los Angeles restaurants, (Lemon Moon and Melisse), and their shared affinity for fresh seasonal produce is reflected in the market-based menus. Nyesha is even growing her own herbs in Cache's garden.

The bar lounge has an emphasis on farmers' market products and features Mason jars filled with eclectic ingredients such as Duck Confit; Eggplant-Olive Tapenade; Mason Jar Marinated Market Vegetables and Smoked Salmon Potato Salad. Signature dishes in the restaurant include Market Wedge, Cherry Tomato, Blue Cheese, Egg, Bacon Salad and Ahi Tuna Tartare with Avocado, Lime-Ginger Vinaigrette. Two sizes of either a charcuterie with savory garnishes or artisanal cheese platter with honeycomb, sweet onion marmalade and candied walnuts are designed to share. Entrees include a perfectly tender Kurobota Pork Chop, Pineapple Chutney and Mint; Tea-Smoked Ahi Tuna, Marinated Eggplant, Lemon and Rosemary.

Wood Fired Calamari Salad is served at Cache for $13. This recipe makes 4 restaurant servings.

 Wood Fired Calamari Salad Ingredients:

• 12 oz large squid, cleaned, well-dried and scored with knife
• 1 clove garlic, chopped
• 1/2 shallot, finely diced
• 2 Roma tomatoes, peeled, seeded and diced
• 2 tablespoons chicken stock
• 1 teaspoon fresh oregano, roughly chopped
• 1 teaspoon fresh parsley, roughly chopped
• 6 lemon segments, pith removed and diced
• 1 tablespoon extra virgin olive oil
• 2 teaspoons mascarpone
• 1/2 lemon (juiced)
• 1 tablespoon olive oil
• 1 tablespoon canola oil
• Salt and pepper for seasoning

'Purloined' from Scott Gottlich, Executive Chef and owner of Bijoux, this recipe is simple enough to make at home, yet luxurious enough to impress any guest with your culinary prowess. Bijoux restaurant was created by husband and wife team Scott and Gina Gottlich and is one of only five Dallas restaurants with a five star rating from the Dallas Morning News. Located in the heart of Inwood Village in Dallas, the restaurant features a seasonal prix fixe menu that changes daily with an array of offerings ranging from escargot, fluke, crispy pork belly and tilefish to vegetarian dishes and artisan cheeses. In addition to the prix fixe menu, the tasting menus and wine pairings make Bijoux a favorite destination for local foodies.

Peeky Toe Crab and Fried Green Tomato with Mascarpone Froth is served at Bijoux as part of the prix fixe menu which is 3 courses for $58, 5 courses for $72 and 9 courses for $97. This recipe makes 4 restaurant servings.

Peeky Toe Crab and Fried Green Tomato with Mascarpone Froth Ingredients:

• 1/2 lb crab (cooked picked and cleaned)
• 1 green tomato
• 1 medium cucumber (sliced extremely thin)
• 1 tablespoon chives
• 1 tablespoon chopped Italian parsley
• 1 red onion, very thinly sliced (a mandolin is preferred)
• White wine vinegar
• 1/2 cup milk
• 3 tablespoons creme fraiche
• 2 teaspoons mascarpone
• 1/2 lemon (juiced)
• 1 tablespoon olive oil
• Buttermilk
• Panko
• Salt and pepper
• All-purpose flour as needed

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

Marfa is located in the East Village and is inspired by a West Texas artists' community. In keeping with the feeling of Lone Star State, noted chef Harun Shah offers patrons a selection of Texas-inspired Tapas, all of which you can eat with your fingers.

The menu of 'Small Bites' ranges from traditional dry rub barbecued baby back ribs that drip with Marfa's special barbecue sauce to mini corndogs (a daintier and more adult-like version of the kid-friendly classic). Heartier appetites and bigger budgets can opt for 'Big Bend Bites', larger entrees such as soul warming chicken pot pie (also available in a vegetarian version) or a warm bowl of Texas beef or vegetarian chili. There's also a selection of Southern-fried specialties: fried chicken, chicken fried steak, or fried catfish and a list of sumptuous sides, such as sweet and savory baked beans, crunchy cabbage slaw, mashed potatoes, sautéed spinach and paprika-punched mac and cheese.

Marfa's Spicy "Shells On" BBQ Shrimp is served at Marfa's as an appetizer for $9. This recipe makes 4 appetizer servings.


Marfa's Spicy "Shells On" BBQ Shrimp Ingredients:

• 24 Medium Shrimp, unpeeled
• 2 tbsp. olive oil or butter

Ingredients for the BBQ Spice Rub:

• 2 tbsp. coriander
• 1 tbsp. cumin
• 7 tbsp. paprika
• 1 tbsp. chili powder
• 1 tbsp. garlic powder
• 2 tbsp. onion powder
• 2 tbsp. crushed mustard seed
• Salt, pepper, and sugar to taste

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.