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Go Back   REVscene Automotive Forum > Vancouver LifeStyles (VLS) > Food & Fine Dining

Food & Fine Dining Hungry? Come on down to Wings - Fun, Food and Drinks.
Top Restaurants in town? Got a good recipe to share? Share culinary info or post up photos of your delicious dish. #revsceneVLS

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Old 10-28-2008, 12:32 PM   #1
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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
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Old 10-28-2008, 12:41 PM   #2
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Cactus Club Yam Fries & Garlic Aioli Sauce (taken from old post by Shred_Head)

Quote:
You can make yam fries without using a fryer!

There's just one thing you've gotta do that's prob a bit different.. it's actually called "Oven Fry"

Preheat oven to 350 Degrees
But, when you preheat, throw in the baking pan (preferrably with a lip so oil doesn't drip over) and throw it in there while you're preheating, so that it's the same temp as your oven.

Hopefully your oven's calibrated accurately, if not, worse comes to worse, preheat at 360 - give or take.

Cut yams into fry sized pieces, toss with a little bit of oil, (hopefully you can make a 50/50 ratio of olive and canola oil**).

Take baking pan out of oven, pour about 25mL of oil onto the pan, wearing an oven mitt of course, move the oil around the pan so it coats it evenly.

Cook for about 4-5 minutes, toss around the fries so that you can have an uncooked side on the pan side, so that it crisps up evenly, or else you'll have half burnt-soggy yam fries.

Take out after about 8-12 minutes - season with paprika, ground pepper, cayenne, or cajun spices - no salt needed!

** you want a 50/50 ratio of the oil, because if you only use olive oil, it's smoking point is a lot lower than vegetable oil's, and you'd have to use a lower heat in the oven if you were to only use olive oil.

If you want to make the garlic dip, it's SO EASY.

8 cloves of garlic
olive oil
salt+cracked pepper
lemon juice
mayo

while you're preheating the oven at 350, place garlic into a tin-foil pouch, add a touch of olive oil, salt and pepper. close the pouch.

Let the garlic roast for about 15-20 minutes, or until soft.

Take out, let cool. In a mortar, grind garlic with a pestle. If you don't have that, just a cutting board and a knife.
Minced the garlic up finely, over and over again till it's a paste.

In a separate bowl, add a huge dallop of mayo, enough for your fries. add the garlic, and about 1 teaspoon of lemon juice. mix around. and season with s&p to taste.

There's your garlic aoli (from cactus)
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Last edited by Girl; 10-28-2008 at 01:16 PM.
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Old 10-28-2008, 12:46 PM   #3
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I'm pretty sure those yam fries are actually sweet potato.
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Old 10-28-2008, 12:59 PM   #4
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Quote:
Originally Posted by subordinate View Post
I'm pretty sure those yam fries are actually sweet potato.
what color are sweet potatoes?



cactus are yams
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Old 10-28-2008, 01:02 PM   #5
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Quote:
Originally Posted by Girl View Post
Cactus Club Yam Fries & Garlic Aioli Sauce (taken from old post by Shread_Head)
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)
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Old 10-28-2008, 02:00 PM   #6
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West put out a cookbook recently....if you actually want to try doing those...lol
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Old 10-28-2008, 02:32 PM   #7
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omg, i'm sooooo bookmarking this thread.

MOAR
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Old 10-28-2008, 06:04 PM   #8
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Quote:
Originally Posted by Illuminate View Post
West put out a cookbook recently....if you actually want to try doing those...lol
just any bookstore has it? or do i have to check out specialty shops?
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Old 10-28-2008, 06:45 PM   #9
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just any bookstore has it? or do i have to check out specialty shops?
any bookstore, I flipped through it at Chapters
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Old 10-30-2008, 11:55 AM   #10
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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!
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Old 10-30-2008, 01:05 PM   #11
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^ zomgggg best soup evar
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Old 10-30-2008, 05:16 PM   #12
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ewwww to bouillon anything. (except gold)
make/buy stocks, it'll take your soups/sauces to another level.
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Old 10-30-2008, 07:16 PM   #13
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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
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Old 10-31-2008, 01:14 AM   #14
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hook it up
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Old 10-31-2008, 01:45 AM   #15
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white spot original sauce anyone??

damm this feels so illegal haha
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Old 10-31-2008, 10:01 AM   #16
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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
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Old 11-03-2008, 04:35 PM   #17
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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.
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Old 11-03-2008, 11:33 PM   #18
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^and i drooled over it. u didnt give me any leftovers bitch.
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Old 11-04-2008, 02:13 AM   #19
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Quote:
Originally Posted by hamsup View Post
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
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.
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Old 11-04-2008, 03:54 PM   #20
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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?
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Old 11-04-2008, 04:12 PM   #21
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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
really? do u have it in pdf?
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Old 11-04-2008, 06:29 PM   #22
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^and i drooled over it. u didnt give me any leftovers bitch.
u think anything i cook leaves leftovers? leftovers are a slap in the face

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Old 11-05-2008, 12:14 PM   #23
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white spots honey mustard? lol
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Old 11-05-2008, 12:25 PM   #24
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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?
Yea, I think that's it basically.

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

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white spots honey mustard? lol
That comes premade too....tryna think of what's in it..I'll ask my friend to find out.
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Old 11-05-2008, 02:07 PM   #25
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OOOoh and...
pumpkin croquette with egg inside...
from GUU lol
the original sauce is crazy good too
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