Restaurant News & Reviews

More secret recipes revealed

It's a holiday tradition The Eagle started several years ago: asking local restaurants to divulge some of their best recipes then sharing them with our readers for their home-cooking pleasure.

Though some restaurateurs apologetically declined (Hana Cafe's ginger dressing will apparently never be pried from its owner), we were able to persuade several others that the season of giving was the best time for giving up their well-seasoned secrets.

Larkspur's Seared Ahi Tuna

The super-rare, super-delicious Ahi tuna steak is one of the most popular dishes at Larkspur, 904 E. Douglas Ave. Owner Ty Issa agreed to share his recipe.

8 oz. ahi tuna steak

Marinade:

2 teaspoons olive oil

2 teaspoons soy sauce

Pinch of chopped green onion

1/2tablespoon fresh grated ginger

1/2clove garlic, minced

Coating:

2 teaspoons white sesame seeds

2 teaspoons black sesame seeds

Dressing:

1/4cup teriyaki glaze

1/2teaspoon wasabi powder

Dash of white wine

Combine marinade ingredients. Place ahi tuna in marinade, cover tightly and refrigerate at least an hour. Coat tuna with sesame seeds and heat skillet over medium to high heat. Sear steak 2 minutes per side. Transfer to plate. Combine dressing ingredients. Drizzle dressing on top of tuna. Serve with mixed wild rice and asparagus, or if serving as an appetizer, place on top of fresh greens and sprinkle with fried capers.

The Wichita Eagle—12/25/09

Carrabba's Amatriciana Sauce

Carrabba's proprietor Joe Parten — a seasoned cook himself — shared this recipe for the sauce that coats one of the restaurant's popular side dishes — cavatappi Amatriciana.

4 oz. unsalted butter

1/2cup yellow onion (finely chopped)

3 oz. pancetta, ( 1/2x 1/4-inch strips)

1 can (28 oz.) chopped tomatoes, with juices

1 cup water

1/2teaspoon crushed red pepper

2 teaspoons kosher salt

1/2teaspoon fresh ground black pepper

Melt butter in a stock pot over a medium-low flame. Add onion and cook until it turns a rich golden color. Add pancetta and cook until it is lightly browned but not crisp.

Stir in tomatoes, water, crushed red pepper, salt and pepper. Increase heat and bring sauce to a boil. Reduce heat to low and simmer 20 minutes. Remove from heat. Serve over pasta of choice. Makes 4 to 6 servings.

The Wichita Eagle—12/25/09

Timberline Steakhouse Pecan Butter

Timberline Steakhouse co-owner Scott Redler shared the recipe for the decadent pecan butter that tops one of his most popular dishes — the grilled rainbow trout. Redler says the butter can be used to top any fish or chicken dish to give it a Timberline touch.

10 oz. toasted pecans

1 lb. butter, softened

1/2tablespoon lemon juice

1 teaspoon seasoning salt

2 tablespoons fresh parsley, finely chopped

Spread the pecans over a cookie sheet and toast in oven at 325 degrees until light golden brown. Set aside and cool completely before mixing with other ingredients.

Whip the butter in your mixer until light and fluffy. Add the lemon juice, pecans and seasoning salt and mix well.

Mix fresh parsley into the butter.

The Wichita Eagle—12/25/09

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