Imitation may be a sincere form of flattery. But when it comes to publishing restaurant recipes, flattery won't get you everywhere. "Don't try this at home" is the apparent motto of many restaurateurs who want to keep their recipes a trade secret.
A couple of weeks ago, we took requests from you for your favorite restaurant recipes. We contacted the restaurants for the first 20 requests with mixed results.
"We keep our recipes in a safe, and we don't give them out," said Steve Stanley of Cafe Rio. "Every employee signs a confidentiality agreement. It's taken me 30 years to develop these recipes."
If you have a craving for the restaurant's cilantro lime dressing or creamy tomatillo dressing, you'll have to go to Cafe Rio.
Several readers requested recipes for Five Taste Shrimp and Almond Chicken from the Mandarin in Bountiful. But owner Gregory Skedros said they're not for publication.
"All I would have to do is let people know how we make it, and the other restaurants would be copying it," he said.
Irv Maddox was equally protective of Maddox's raspberry cream pie recipe.
"It's a recipe that was handed down from my grandfather, so I wouldn't want to just give that out," he said. "Besides, it's got about 12 different steps to it, and there's no way I'd want to try making this at home."
Chuck-a-Rama apparently doesn't give out recipes, either: Company officials never returned our repeated phone calls.
But other chefs were happy to oblige us, saying when home cooks see the effort involved in making some of these recipes, they probably will prefer to eat them in the restaurant rather than cooking them at home.
"We've been asked to demonstrate our cooking for church groups and things, and we've found it to be a good way of advertising," said Daniel Chavez of Rafael's in Sandy, who shared his restaurant's recipe for cheese enchiladas and salsa. "With our clientele, they usually like to know how to do it for a special occasion. But they won't take the time to do it on a regular basis, so it doesn't take away from our business."
Being well-liked enough to appear in print gives a dish a certain cachet. Bon Appetit published the Gabby Crabby recipe from The Greenery in Ogden back in the '70s, and the usual 15 minutes of fame has stretched to nearly 25 years.
Chefs who shared their recipes with us warned that they might not be exactly as you remembered them. First, they had to be adapted to home use, since most restaurant recipes are designed to feed a roomful of diners; not a family of six. (The Oquirrh Mill potato salad recipe started out with 40 potatoes; we cut it in half, and you still can probably use it at your next family reunion.)
Also, home cooks don't have access to the same commercial ovens, big vats of simmering stock or food-service ingredients.
To make Deer Valley's chicken quesadilla, for example, you'll have to buy a jar of the resort's lime-cilantro glaze and its spice blend called Oomph! Developed by the resort's chefs, these two mixes are used in a number of Deer Valley dishes.
Because of the work it takes to convert these recipes for home use, Little America, Olive Garden and Macaroni Grill were able to supply only one of the many dishes that were requested from them.
Keep in mind, though, that the dishes probably taste a little better with a dose of restaurant ambience — that window seat with the stunning view, compared to your kitchen table with the dirty pots and pans left to wash.
If we couldn't get the official recipe from restaurant chains, we searched the Internet to find a copycat version, where home cooks have attempted to duplicate a restaurant specialty. We've clearly identified these as unofficial clones — try them at your own risk!
RAFAEL'S SALSA
5 fresh tomatoes
1 1/2 cups canned crushed tomatoes
1 cup (8 ounces) tomato paste
2 fresh bell peppers
3/4 to 1 cup chopped onion
5 fresh medium-hot jalapeo peppers or 1/2 cup canned (in water, not vinegar)
1/2 to 1 bunch fresh cilantro
2 tablespoons salt
1/2 tablespoon cumin
1 teaspoon garlic powder
1-2 cups water
Chop all fresh vegetables. Combine all ingredients in a large saucepan. Simmer 15 minutes, then bring to a boil. Remove from heat and let cool for about 20 minutes, add cilantro. — Rafael's Mexican Restaurant.
RAFAEL'S CHEESE ENCHILADAS
In the 23 years Rafael's has been in business, this entree has gained many fans.
Enchilada sauce:
3/4 cup chili powder
1 cup corn masa mix (also known as masa mixta, Maseca or Quaker brand)
1 teaspoon garlic powder
2 tablespoons sugar
1/4 tablet Mexican chocolate (Ibarra or Abuelita, available at Mexican markets and some supermarkets)
4 tablespoons peanut butter
3 pints (48 ounces) chicken broth, at room temperature
About 1 pint water
Combine and mix all dry ingredients (including chocolate). In a large saucepan slowly combine the broth with the dry ingredients. Turn up heat and stir in peanut butter and stir until peanut butter is completely dissolved. Bring sauce to a boil, then lower heat and simmer 15 minutes, stirring occasionally. Add water to make a consistency of runny gravy. Makes about 2 quarts.
Enchiladas:
Enchilada sauce (above recipe)
Corn tortillas
Hot oil
Cheddar or Monterey Jack cheese
Chopped onions
Dip a corn tortilla in the hot oil to soften, then roll up with cheese and onions inside. Repeat until all tortillas are used. Refrigerate and chill until firm. Then dip each into enchilada sauce and place on a baking pan. Pour more sauce over the top and sprinkle with cheese. Bake at 300 degrees until cheese is melted and bubbly. — Rafael's Mexican Restaurant, Sandy.
MACARONI GRILL'S CHICKEN CANNELLONI
Cannelloni filling:
8 ounces chicken breast (about 2) cooked thoroughly
1 ounce fresh spinach, chopped
1 ounce sun-dried tomatoes, sliced
16 ounces ricotta cheese
3 ounces mozzarella cheese, shredded
1/2 teaspoon table-ground black pepper
1 teaspoon salt
12 lasagna pasta sheets, approximate size of 5-inches-by-6-inches
Cannelloni sauce:
16 ounces Asiago cream sauce, or your favorite Alfredo sauce
16 ounces Macaroni Grill tomato sauce, or your favorite tomato-based pasta sauce
3 ounces Parmesan cheese, grated
Once the chicken breast has been cooked thoroughly, allow it to cool to an internal temperature of 45 degrees. Dice the cooled chicken breast into 1/2-inch pieces and place into a large mixing bowl. Add spinach, tomatoes, ricotta, mozzarella, pepper and salt, and mix thoroughly.
Arrange precooked pasta sheets on a cutting board and place two or three rounded tablespoons of filling mixture down the center of each pasta sheet and carefully roll pasta around filling in a cigar fashion.
Place the rolled cannelloni, side by side, into an ovenproof shallow baking dish.
Place Asiago sauce (or Alfredo sauce) and tomato sauce in bowl and mix until well incorporated. Pour sauce over cannelloni covering completely. Sprinkle grated Parmesan cheese over top of sauce. Cover with aluminum foil and bake at 350 degrees for approximately 20 minutes.
Remove foil and continue to bake for an additional 20 minutes, or until an internal temperature of 165 degrees is reached. Remove from oven and serve family style or on individual plates garnished with fresh diced tomatoes, and basil or Italian parsley. Serves 6. — Macaroni Grill.
OQUIRRH MILL POTATO SALAD
Different from the usual grocery store deli version, this potato salad has become a popular take-out item at the Oquirrh Mill in Stansbury Park. Baking the potatoes with the skin on adds to the flavor.
20 baked potatoes, cooled
10 boiled eggs
1 1/2 tablespoons parsley flakes (mainly for color)
1-2 bunches of celery, stalks only, chopped finely
2 yellow onions, chopped finely
1/2 tablespoon white pepper
1/2 tablespoon onion salt
2 1/2 cups regular mayonnaise (not Miracle Whip)
Peel baked potatoes and eggs and crumble with your hands. Add other ingredients on top of potatoes and mix together well. Taste and correct seasonings. Add more mayonnaise if a creamier salad is desired. — Christi Nash, The Oquirrh Mill.
THE GABBY CRABBY
This lunch-time favorite at The Greenery in Ogden was honored with a 2002 Olympic pin.
1 1/4 pounds king crab meat, cut in large pieces
1 1/4 cups mayonnaise
2-3 green onions, chopped
1 tablespoon seasoning salt
1/2 tablespoon fresh lemon juice
12 tomato slices (about 2 large tomatoes)
6 English muffins, split, toasted and buttered
12 slices of mozzarella (9 ounces)
Preheat oven to 350 degrees. Mix crab, mayonnaise, onion, lettuce, salt and lemon juice. Place a tomato slice on each muffin half. Arrange crab salad on top of tomato, dividing equally among sandwiches. Top each with a slice of mozzarella. Transfer to a baking sheet and bake 15-20 minutes, or until cheese is lightly browned. Serves 6, with 2 open-face sandwiches per serving. — The Greenery, Ogden.
GRILLED CHICKEN QUESADILLAS
In its 20-plus years, Deer Valley Resort has racked up numerous local and international dining awards. The Cilantro Lime Glaze and Oomph! seasoning mix are part of the resort's "Signatures" foods that can be bought at the resort or at www.deervalley.com.
4 double chicken breasts, cooked and julienned (cut in thin strips)
Cilantro Lime Glaze
1 red pepper, julienned
1 green pepper, julienned
1 yellow pepper, julienned
1 small red onion, julienned
1 clove garlic, crushed
1 tablespoon Oomph!
Salt to taste
Black pepper to taste
2 cups grated Jack and Cheddar cheeses mixed together
1/2 cup cooked black beans
12-16 7-inch flour tortilla shells
Cilantro sour cream (see recipe below)
Avocado salsa (see recipe below)
Coat the cut chicken in glaze. Saute the peppers and onions in a hot pan with the garlic. Add the Oomph! and season to taste with the salt and pepper. Cool in refrigerator. Lay out half of the tortillas. Place a small amount of cheese on the tortilla and then layer with a small amount each of the chicken, pepper and onion mix, black beans, and then top with more cheese.
Place the other tortillas on top. (Can be refrigerated until needed.)
In a saute pan, heat either olive oil or a non-stick spray until hot. Place the quesadillas in the pan and cook until golden in color. Turn and repeat to the other side. Take from pan and cut into 6 slices. Garnish with cilantro sour cream and avocado salsa.
Cilantro sour cream: In a bowl, combine 1 bunch chopped cilantro, the zest and juice of 2 limes, 1 teaspoon garlic, 1 cup sour cream, and salt and pepper to taste.
Avocado salsa: Combine 1/2 cup finely diced red peppers, 1/2 cup finely diced green peppers, 1/2 cup Roma tomatoes, 1 cup finely diced avocado, 1 tablespoon fresh lime juice, 1/4 cup chopped cilantro, 1/2 tablespoon crushed garlic, Serrano chili peppers to taste, and salt and pepper to taste. — Deer Valley Resort.
LITTLE AMERICA CREAM OF MUSHROOM SOUP
Little America uses Miner's beef and chicken bases, but since they are not widely available to consumers, this recipe has been adapted to use Wyler's bouillon crystals. You can also use 2 cups of canned or homemade chicken broth and 2 cups of canned or homemade beef instead.
1 cup butter
1/2 cup diced onions
1 tablespoon chopped garlic
1 1/2 cups flour
4 cups cold water
4 cups milk
4 teaspoons beef bouillon granules
4 teaspoons chicken bouillon granules
4 cups sliced mushrooms
1 teaspoon white pepper
Melt the butter in a sauce pan and add the onions and garlic and saute for two minutes. Add the flour and stir until well blended. Add the cold water and milk and stir vigorously for several minutes, until the roux in mixed well. Add bouillon granules. Bring the soup to a boil and then reduce to a medium simmer, stirring constantly. Add the mushrooms and simmer for 20 minutes. Season to taste. Makes 8-10 cups. Thin with more milk if desired. — Little America.
THE ROOF'S FRENCH SILK CHOCOLATE MOUSSE
One secret to this dessert is the whipped topping that helps stabilize the chocolate-cream mixture. The Roof uses a non-dairy topping only available in commercial food service operations, but Cool Whip is a similar product.
7 ounces dark chocolate
5 ounces corn syrup
10 ounces non-dairy topping such as Cool Whip
5 ounces heavy whipping cream
Melt chocolate. Add corn syrup, mix well. In a separate bowl, whip cream until heavy and smooth. Fold in topping (Cool Whip).
Fold in chocolate mixture with cream mixture until chocolate is well dissolved. Do not overmix, or the mixture may break down. Serves 7. — The Roof, Joseph Smith Memorial Building.
BANGKOK THAI'S KAONEOW MA-MAOUNG (STICKY RICE WITH MANGO)
To make this recipe, you'll need a bamboo steamer, preferably one that looks like an old-fashioned spittoon that's available in Asian markets (such as the Southeast Supermarket at 9th South and 450 East). It will not work well in an electric rice cooker. For more Bangkok Thai recipes, check www.bangkokthai.com.
2 cups glutinous white rice (for sticky black rice, use half white and half black rice)
About 12 ounces Maeploy brand coconut milk
2-3 tablespoons sugar
Dash of salt
Sliced mango
Soak rice at least 4 hours in cold water. Transfer the rice and soaking water into the steaming basket. Place an upside-down plate on top to hold in the steam. Steam until soft, 20-30 minutes. Remove from steamer and keep warm in a closed container.
Add coconut milk, sugar and salt until it's combined well with rice. Serve with the mango. You can also use strawberries, seasonal fruit such as poached pears, or custard. — Bangkok Thai.
OLIVE GARDEN'S SPAGHETTI DELLE ROCCA
1 ounce extra-virgin olive oil
1 tablespoon minced fresh garlic
2 ounces washed and dried quartered button mushrooms
2 ounces diced yellow onions
2 pounds cherry tomatoes, cut in half
1/2 cup pitted Kalamata black olives
1/2 cup pitted green olives
2 teaspoons capers, rinsed
1/4 cup chopped fresh basil
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 pound dry pasta, cooked to package directions
Grated Parmesan cheese to taste
Heat oil in sauce pot. Add garlic, onions and mushrooms. Cook for one minute; do not brown. Add cherry tomatoes, olives, capers, basil, parsley, salt and pepper flakes; saute 10 minutes, stirring frequently. In a large bowl, combine sauce and drained pasta while both are hot. Top with grated Parmesan cheese; garnish with fresh basil leaves. Serves 4. — Olive Garden.
SPAGHETTI CARBONARA (CLONE)
This recipe was found on the Internet, a copycat version of the Olive Garden's retired dish. Try at your own risk!
3 cups ( 8 ounces by weight) mushrooms with stems
6 tablespoons shallots
24 slices bacon, extra-thick
1/4 cup rendered bacon drippings (preferable) or pure olive oil
2 pounds cooked spaghetti (1 pound dry weight), precooked, hot
4 tablespoons pure olive oil
3 cups light bechamel sauce, hot (recipe follows)
Freshly ground black pepper (3-4 good grindings)
2 teaspoons parsley, finely chopped
4 tablespoons Parmesan cheese, freshly grated
Salt to taste
Clean the mushrooms and slice vertically into 1/4-inch slices. Peel the shallots and mince finely. Set these items aside.
Cook the extra-thick bacon, until fully cooked, but not crisp. Save the rendered bacon drippings for sauteing the mushrooms and shallots. Or, if you prefer, use pure olive oil. Drain the bacon on paper towels, cut across the slices into 1/2-inch strips and set aside.
Cook the spaghetti according to package directions and blend with a little olive oil after draining to prevent sticking.
Add the reserved bacon drippings or the olive oil to a large, heavy skillet over medium heat, add the mushrooms and shallots and saute until they are golden but not brown. Add the bacon strips, stir well and turn off the heat. Add the warm, precooked spaghetti and blend all ingredients together thoroughly. Add the warm bechamel sauce, black pepper, chopped parsley and salt, and blend thoroughly.
Remove to a heated serving dish or portion onto heated dinner plates and sprinkle generously with the freshly grated Parmesan cheese. Serve immediately.
BECHAMEL SAUCE: In a heavy non-aluminum pot, melt 6 tablespoons butter or margarine, add 6 tablespoons all-purpose flour and cook on moderate heat for 2 minutes, stirring constantly with a wire whisk. Do not allow the roux to cook more than blond in color. Add 3 cups milk (don't use skim or low-fat) and bring to just below the boiling point. Remove from heat immediately and keep warm (180 degrees). Serves 6 to 8.
CHEDDAR BISCUITS (CLONE)
These are a "copycat" version of Red Lobster's famous biscuits — not the company's official recipe.
2 cups buttermilk baking mix
2/3 cup milk
1/2 cup shredded Cheddar cheese
1/4 cup butter
1/2 teaspoon garlic powder
1 teaspoon chives
Preheat oven to 450 degrees. Combine buttermilk baking mix, milk and cheese. Mix with spoon until soft dough forms. Drop dough by heaping tablespoon onto an ungreased cookie sheet. Bake 8-10 minutes or until golden brown. Combine melted butter, garlic powder and chives. Brush over warm biscuits before removing from cookie sheet. Serve warm.
CHICKEN ENCHILADA SOUP (CLONE)
This is a clone of Chili's much-requested soup, not the official version.
1 tablespoon vegetable oil
1 pound chicken breast fillets
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina (a corn flour often found in the Mexican food section of supermarkets)
3 cups water
1 cup enchilada sauce
16 ounces Velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin
Garnish:
Shredded cheddar cheese
Crumbled corn tortilla chips
Pico de gallo
Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside. Add onions and garlic to pot and saute over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth.
Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.
Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo. Serves approximately 12. — www.topsecretrecipes.com
E-MAIL: vphillips@desnews.com