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Signature Restaurant Recipes by Los Angeles Chefs: 9 Recipes Found

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Executive Chef Nora Ramos

Shrimp Ajillo

Chef: Nora Ramos Restaurant: Cafe Sevilla Long Beach Cuisine: Spanish

Executive Chef Nora Ramos prepares this classic Spanish tapa nightly at Cafe Sevilla Long Beach. She marinates the raw shrimp prior to cooking them, but unmarinated shrimp will work at home. There are numerous versions of this recipe and only your imagination will limit this dish. Substitute Spanish chorizo for chili de arbol if you'd like the color and less of the spice. You can serve this over a bed of rice or pair with a dry white wine as well.

  • Cuisine Spanish
  • Meal Type Dinner
  • DishType Appetizer
  • Method Sauté
  • Occasion Any Occasion
  • Difficulty Easy
 
 

Chef Suzay Cha

Dates Stuffed with Fresh Mozzarella

Chef: Suzay Cha Restaurant: Cicada Cuisine: Mediterranean

This hors d'oeuvre combines sweetness from the dates, creaminess from the fresh cheese, saltiness from the anchovy fillet and a nice kick from the ginger powder. There are many variations of this dish from wrapping the dates with bacon and stuffing them with blue cheese to deep frying them in tempura and filling them with goat cheese and pecans. These are easy to prepare and are great for parties and barbeques. Whatever flavor combination you like, spicy and sweet, sour and salty, there's an option for you.

  • Cuisine Mediterranean
  • Meal Type Snack
  • DishType Appetizer
  • Method Blend
  • Occasion Any Occasion
  • Difficulty Easy
 
 

Moonshadows Patio

Southern California Bouillabaisse with Rouille

Chef: Joachim Weritz Restaurant: Moonshadows Cuisine: Seafood

This bouillabaisse is one of Chef Joachim Weritz's signature dishes at Moonshadows, utilizing local, seasonal and sustainable seafood and produce. Bouillabaisse is a very traditional fish stew originating from the city of Marseille. Any type of fish can be used to create the stock but originally scorpionfish, sea robin and European conger are simmered to create the flavorful broth. Rouille is a sauce made from breadcrumbs, garlic, saffron and chili peppers almost always served with Bouillabaisse as a garnish.

  • Cuisine Seafood
  • Meal Type Dinner
  • DishType Main Course
  • Method Simmer
  • Occasion Any Occasion
  • Difficulty Moderate
 
 

Roasted Rack of Lamb

Roasted Rack of Lamb

Chef: Tom Shields Restaurant: Spark Woodfire Grill - Huntington Beach Cuisine: American

This New Zealand rack of lamb is "double cut", and frenched for a beautiful presentation. It is served on top of a minted walnut pesto and merlot demi-glaze. This dish pairs perfectly with merlot---of course. You can also have single cut chops and serve them "lolli-pop" style with different dipping sauces for parties. Frenching a rack of lamb can take some time and be a little difficult for the untrained. Buy them Frenched by a butcher for an easier time. Marinating them overnight in olive oil and rosemary will add another layer of flavor to this dish.

  • Cuisine American
  • Meal Type Dinner
  • DishType Main Course
  • Method Roast
  • Occasion Any Occasion
  • Difficulty Difficult
 
 

Dining Room

Lemongrass Shrimp Cakes with Sweet Chili

Chef: Mohan Ismail Restaurant: RockSugar Pan Asian Kitchen Cuisine: Asian

Born in Singapore, and having traveled throughout Asia, Chef Mohan Ismail strives to bring authentic Southeast Asian flavors to the people of Los Angeles. The RockSugar Pan Asian Kitchen menu features cuisines from all over the region gathered together in one place. Indian flatbreads, Thai noodles, and Chinese fried rice all co-exist in harmony at RockSugar. Chef Ismail selected his Lemongrass Shrimp Cakes with Sweet Chili for you to try at home.

  • Cuisine Asian
  • Meal Type Dinner
  • DishType Appetizer
  • Method Pan Fry
  • Occasion Any Occasion
  • Difficulty Moderate
 
 

Chicken Tiki Masala

Chicken Tiki Masala

Chef: Paramjit Singh Restaurant: Electric Karma Cuisine: Indian

Pamma's recipe for Chicken Tiki Masala is classic Punjabi comfort food that is easy for the home cook to prepare. It uses traditional Indian spices that give the dish a complex depth of flavor. This recipe is the same one that owners of Electric Karma, Lucky and Pamma, have been preparing for years. This might be a Punjabi comfort food but this dish also has a large following in the United Kindom as its national dish. While usually served in a bowl by itself, prepare your favorite type of rice and use as a base for this flavorful bite.

  • Cuisine Indian
  • Meal Type Dinner
  • DishType Main Course
  • Method Sauté
  • Occasion Any Occasion
  • Difficulty Moderate
 
 

Entrance

Slow-Braised Hare Ragu

Chef: Alberto Lazzarino Restaurant: Melograno Cuisine: Italian

In the northern region of Piedmont, Italy, the food is rich. Think: truffles, sweetbreads and rabbit. At Melograno, Chef Lazzarino's hare ragu is a nod to this tradition. In this recipe, the rabbit can easily be substituted for another meat. Lamb, Italian sausage, hamburger and even Spanish chorizo are good alternatives to the hare and provide you with whatever flavor profiles you desire. Hare can be sweet and mild in taste so be careful to pair the meat with appropriate condiments because it can absorb and be overpowered by flavors easily.

  • Cuisine Italian
  • Meal Type Dinner
  • DishType Main Course
  • Method Other
  • Occasion Any Occasion
  • Difficulty Moderate
 
 

Dining Area

Whiskey Glazed Pork Chops with Grits and Homemade Applesauce

Chef: Chris Tunnell Restaurant: Ketchup Cuisine: American

According to Chef Christopher Tunnel, “the first step to a great pork chop is a great brine. Similar to a marinade, brine is used to tenderize and season your meat.” This recipe brines thick, center cut chops in a star anise and cinnamon brine for 24 hours, then quickly cooks the chops over high heat. Served with a bourbon glaze, grits, and applesauce, it is quintessential American comfort food.

  • Cuisine American
  • Meal Type Dinner
  • DishType Main Course
  • Method Roast
  • Occasion Any Occasion
  • Difficulty Difficult
 
 

Outside

Dukes Meatloaf

Chef: Abel Sanchez Restaurant: Dukes West Hollywood Cuisine: American

The meatloaf at Dukes is a favorite among the diner's devotees. Not fussing around with a classic, Chef Sanchez uses a familiar recipe that incorporates ketchup, Worcestershire sauce and oatmeal. Full of flavorful sauteed vegetables, Dukes serves it with traditional mashed potatoes and gravy. All homemade and all delicious, the flavor of it instantly conjures up that emotion of something familiar. This dish is of European origin and dates back to the Fifth Century and in the most basic form, its cousin would be the meatball. Traditionally this is a German or Belgian loaf but almost every culture has its own take. In Greece, it's served with hard boiled eggs on the inside.

  • Cuisine American
  • Meal Type Dinner
  • DishType Main Course
  • Method Bake
  • Occasion Any Occasion
  • Difficulty Easy
 
 

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