Restaurant Recipes
 

Don't you ever go to a restaurant and wish you knew how to make some of their best dishes for 1/4 of the price instead?

So lets share.

White Spot Zoo Sticks

Ingredients (4-6 serving)
vegetable oil (for frying)
2 large zucchini, cut into 1/4 'd sticks
1 cup flour
2 tablespoons salt
2 tablespoons pepper
2 eggs, beaten
1/4 cup milk
1 cup breadcrumbs (panko)


Directions
1) Heat a deep-fryer to 375 degrees.
2) Coat zucchini sticks in flour with salt and pepper mixture.
3) Coat in egg and milk mixture.
4) Coat in bread-crumbs.
5) Deep fry for 3.5 minutes exactly.
6) Drain zucchini and serve hot.



Zoo Dip

Ingredients:
3/4 cup sour cream
1/8 cup ranch dressing

Directions:
1) Combine sour cream and rach dressing together

Cactus Club Yam Fries & Garlic Aioli Sauce (taken from old post by Shred_Head)

I'm pretty sure those yam fries are actually sweet potato.

what color are sweet potatoes?

:haha:

cactus are yams

Excuse me I didn't say you could quote me. Looks like you'll have to make it up to me by cooking for me, instead of me whispering culinary nothings into ur ear (or on RS)

West put out a cookbook recently....if you actually want to try doing those...lol

omg, i'm sooooo bookmarking this thread.

MOAR

just any bookstore has it? or do i have to check out specialty shops?

any bookstore, I flipped through it at Chapters

Olive Garden Zuppa Toscana Soup

Ingredients:
1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale


Directions:
1) Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.

2)In the same pan, sautee bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.

3)Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.

4)Add potatoes and cook until soft, about half an hour.

5)Add heavy cream and cook until thoughouly heated.

6)Stir in the sausage.

7)Add kale just before serving. Delicious!

^ zomgggg best soup evar

ewwww to bouillon anything. (except gold)
make/buy stocks, it'll take your soups/sauces to another level.

If anyone wants any of the Red Robin Recipe's i've got the cookbook straight out of their kitchen lol

the Buzz sauce [their in-house hot sauce] is pretty killer

hook it up

white spot original sauce anyone??

damm this feels so illegal haha

I googled and found the below...

These days, if you ask for extra Triple-O sauce (yes! you can!) at White Spot, you’ll notice that you get little cup that has a white sauce and a red sauce on top. Let’s get right down to the theories. Let’s talk about the white sauce first and then the red sauce.

Theories for the white sauce:

1. Mayo (Homemade, traditional style)
2. Mayo with Honey and some paprika
3. Sweet Mayo with cayenne pepper
4. Mayo with some onion powder and cayenne pepper
5. Mayo with melted butter
6. Mayo with Orange Juice -hence Triple O? (probably not since Triple O meant triple the sauce)

Theories for the red sauce:
It seems like most people are in agreement that the red sauce is nothing other than:

Red Relish (also known as Hamburger relish) - eg. Bicks brand

here's one i cooked for a special someone over the weekend for her bday:

Manila Clams en Papillote:
2 lbs live Manila Clams
1 stalk lemongrass
2 cloves fresh garlic, minced
1 thumb ginger, peeled and julienned
2 red thai chilli's, sliced
2t green onion, sliced
1 Juice & Rind of Kaffir Lime, or Indian Lime, or even kalamansi

250 mL white wine - I used Cabernet Sauvignon
1t butter, unsalted
1 sheet parchment paper

- Lay out parchment paper flat on a clean counter. Preheat oven @ 350.
- Drain water that you kept your clams in, making sure to get as much water out as possible. Discard any that are already open, as they are already dead. And you don't want that.
- Add all of the ingredients, minus the wine, placing them in the centre of one half of the parchment paper, making sure only to use a little bit of the citrus juice and a little bit of the grated rind, or else it'll be too overpowering. Reason it's going to be on half of the paper is because you'll be folding the paper over like a pocket.
- Fold the paper over so that both ends meet, and then starting for one side of the fold, start folding the paper over and over making a "pizza pocket" shape out of the paper.
- Before you seal off the other end of the paper, pour in the wine, this way you'll ensure it doesn't spill anywhere. Now the wine won't spill anywhere.
- Bake in the oven for approx. 15-20 minutes, until the clams have all opened up.
- Serve on top of greens, or on their own.

^and i drooled over it. u didnt give me any leftovers bitch.

its just mayo and relish.
comes premade, you put them in these.. squirt..dispensers.
two on the bottom, one on the top.
or was it the other way around...
it's been a while since ive made a whitespot burger haha.

if what you say is true. you are the greatest person ever to reveal the secret that is Triple O sauce. So it's a 2:1 ratio of mayo to relish?

really? do u have it in pdf?

u think anything i cook leaves leftovers? leftovers are a slap in the face

:thumbsup:

white spots honey mustard? lol

Yea, I think that's it basically.

I'm thinking it's the red relish from Bicks.

That comes premade too....tryna think of what's in it..I'll ask my friend to find out.

OOOoh and...
pumpkin croquette with egg inside...
from GUU lol
the original sauce is crazy good too