Great Restaurant Recipes

Source: 1900 Inn, Asheville, North Carolina

1 cup ground almonds
1/4 cup sliced almonds
1/3 cup powdered sugar
2 tablespoon butter, softened
1 teaspoon almond extract
5 egg whites
1 large egg, separated
2 (8 ounce) packages refrigerated crescent roll dough
2/3 cup seedless red raspberry preserves
1 tablespoon granulated sugar

Preheat oven to 350 degrees F, with rack in center of oven. Coat a 10- or 12-inch tart pan with removable bottom with cooking spray and set aside.

In a medium bowl, make almond filling: Combine the 1 cup ground almonds, powdered sugar, butter, almond extract and egg yolk. Mix well; mixture will be stiff. Set aside.

Press 1 can of dough over bottom and 1/2-inch up sides of sprayed tart pan to form a crust. Pinch perforations in dough to seal.

Separate remaining can of dough into 8 triangles. Spread 1 rounded tablespoon of almond filling on each triangle. Starting at the wide end of each triangle, roll to opposite point. Arrange the filled crescents around edge of dough-lined tart pan. Spoon preserves evenly over center of dough, spreading just to the filled rolls. Mix a little raspberry liqueur into the preserves first, if desired.

Bake at 350 degrees F for 15 to 20 minutes.

Meanwhile, prepare meringue (with or without a little extra sugar) by beating the room-temperature egg whites (5, plus the extra white from the separated egg,) at high speed of an electric mixer until frothy (soft peaks will hold).

Remove almond wreath from oven and spoon beaten egg whites over the almond-filled ring. Leave the jam center free of the meringue. Sprinkle egg whites with sliced almonds and tablespoon of sugar. Return to a 350 degrees F oven and bake 25 to 30 minutes or until golden brown. Let stand 30 minutes before serving.

Release from the tart pan by pushing gently on the bottom and transfer to a serving plate or tray.

Yield: 10 servings


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Source: Cha Cha Cha Restaurant - Long Beach, California

1/4 teaspoon ground allspice
1 tablespoon salt
4 teaspoons chili powder
1 tablespoon black pepper
1 1/2 tablespoons dried thyme
2 tablespoons minced garlic
4 teaspoons red pepper flakes, or to taste
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 teaspoon turmeric
1 teaspoon curry powder
1 teaspoon ground ginger
1 teaspoon ground coriander
1 tablespoon dried oregano
1 cup Worcestershire sauce
2 cups orange juice
2 cups pineapple juice
6 to 8 boneless chicken breasts

In a bowl large enough to hold marinade and chicken pieces, combine allspice, salt, chili powder, black pepper, thyme, garlic, pepper flakes, garlic powder, cayenne pepper, turmeric, curry powder, ginger, coriander, oregano, Worcestershire sauce and orange and pineapple juices. Mix well. Add chicken breasts, turning to coat with marinade. Cover and marinate in refrigerator 24 hours.

Remove chicken from marinade and grill over medium heat until partially cooked, about 4 minutes a side. Remove from heat (jerk chicken is cooked twice). Let cool a few minutes, then cut each breast lengthwise into two pieces. Use brush to apply more marinade to each piece, then cook over low heat until chicken is done, 4 to 5 minutes, brushing frequently with marinade to keep moist.

Yields 6 servings.

Each serving: 309 calories; 584 mg sodium; 109 mg cholesterol; 16 grams fat; 3 grams carbohydrates; 36 grams protein; 0.58 gram fiber



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Source: Banditos - Moab, Utah

4 cups pineapple chunks, drained
1 cup red onion, finely diced
1 cup jicama, peeled and diced 1/4 inch
1 cup cilantro, chopped (no stems)
2 tablespoons ginger, peeled and minced
1 teaspoon salt
1 teaspoon white pepper
1 tablespoon garlic powder
1 cup orange juice

Place pineapple on cutting board and chop until it is in roughly 1/8-inch pieces. Place all ingredients into a bowl and fold together until mixed thoroughly.


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Source: Chef Michael Cross, Ace's Restaurant, Sacramento, California

2 3/8 ounces butter
1 1/4 quarts yellow onion, sliced
1/3 cup garlic cloves
1/3 cup chili powder
1 1/4 quarts tomato ketchup
5/8 cup apple cider vinegar
1 1/4 quarts Worcestershire sauce
1/8 can chipotle peppers
1/8 bottle whiskey
3/4 pound brown sugar
5/8 teaspoon liquid smoke flavoring
Salt to taste

Sweat the onions and garlic in the butter until soft. Add the chili powder and cook for two to three minutes. Add the remaining ingredients. Simmer until reduced to desired consistency. Blend using a hand blender. Correct the seasoning, then cool, label and store.

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Source: 7 Gables Inn - Fairbanks, Alaska

1 1/2 cups milk
2 tablespoons instant coffee crystals
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 small box instant vanilla pudding and pie filling
2 cups frozen nondairy whipped topping, thawed
3 medium, ripe bananas
12 ladyfingers
Additional whipped topping for garnish
1/4 cup semisweet mini chocolate chips, for garnish

Stir together milk and coffee crystals until coffee is almost dissolved.

With hand mixer, beat together cream cheese and sugar in large bowl until smooth and blended. Add pudding mix; gradually beat in coffee mixture until smooth and blended. Gently stir in whipped topping.

To assemble, place one ladyfinger in each 4-ounce custard cup. Top with pudding mixture. Just before serving, place 4 or 5 banana slices atop pudding mixture. Top with whipped cream and garnish with a sprinkling of mini chocolate chips.


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ource: Benihana/TVFN

5 ounces sliced onion*
2 ounces ginger, peeled, sliced thinly
1 lemon, peeled, chopped, juice squeezed
2 cups soy sauce
1 cup vinegar

* Sliced onion should be rinsed in running water for 15 minutes.

Combine all ingredients into a blender and mix well. May be stored in refrigerator for up to one week.


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Source: Bavarian Inn - Glendale, Wisconsin

1 3/4 cups sifted all-purpose flour
3/4 teaspoon salt
1/4 to 1/2 cup granulated sugar (to taste)
2 teaspoon baking powder
2 eggs
3/4 cup milk
2 to 4 tablespoons melted butter
1 cup chopped fresh or frozen cranberries
1 teaspoon grated orange rind
1 cup chopped pecans

Combine flour, salt, sugar and baking powder in bowl.

In separate bowl, beat eggs. Add milk and butter to eggs. Gradually fold egg mixture into flour mixture. Before batter is completely mixed, add cranberries, orange rind and pecans; mix completely.

Fill 24 well-greased muffin cups two-thirds full. Bake 20 to 25 minutes or until muffins test done.

Makes 24.
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