Replicating dishes from a restaurant

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Ledbetter
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Replicating dishes from a restaurant

Post by Ledbetter » Sun Oct 07, 2018 12:48 pm

I love this dish made at a local bar and could eat it a few times a week. I want to make it at home and pretty sure I know all the ingredients, except for the sauce.


Large prawn with panko breading

chopped tomatoes

chopped cukes

sliced red onion

slivered carrot

quartered red grapes

chopped peanuts

sliced strips of lettuce...most of the restaurants here slice their lettuce. Not a fan! It's like eating spaghetti, the only thing I would change when making this at home.


The sauce is very similar to a lite Thousand Island but with a touch of heat. My guess is sweet chili sauce mixed into a homemade variation of Thousand Island.


Do you try replicating dishes you've had in a restaurant, at home?


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Ledbetter
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Re: Replicating dishes from a restaurant

Post by Ledbetter » Sun Oct 07, 2018 2:09 pm

There's a chef in town that does take away from his house these days. He makes Gai Yang that I want to try making at home. A pic of his chicken and a link to a recipe below.

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https://www.eatingthaifood.com/authenti ... -gai-yang/

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VinnyD
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Re: Replicating dishes from a restaurant

Post by VinnyD » Sun Oct 07, 2018 2:14 pm

I once had some polenta at a place in the Napa Valley that was really good. My friend there owned the cookbook that the restaurant put out, so I looked up the recipe. It had about a pint of heavy cream and a quarter pound of butter.

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Re: Replicating dishes from a restaurant

Post by Scrubb » Sun Oct 07, 2018 4:19 pm

Both of those look delicious, Led. I've never tried to exactly replicate a restaurant dish, but have been inspired by them to combine similar flavours.
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Re: Replicating dishes from a restaurant

Post by NorthAmerican » Sun Oct 07, 2018 5:57 pm

There used to be a tapas bar near me that had among its cold offerings a lentil salad. Cooked and chilled lentils with julienned green bell pepper, carrot, and onion. I've made it many times at home.
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Re: Replicating dishes from a restaurant

Post by northern_goddess » Sun Oct 07, 2018 7:24 pm

Yes. The McDonald's breakfast burrito! :D
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Re: Replicating dishes from a restaurant

Post by strife » Sun Oct 07, 2018 8:31 pm

Use more salt, more fat than you'd normally be comfortable using. First step in replicating restaurant food.
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Re: Replicating dishes from a restaurant

Post by VinnyD » Sun Oct 07, 2018 11:17 pm

Yes. Bourdain said that in Restaurant Confidential and it's true.

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Re: Replicating dishes from a restaurant

Post by strife » Mon Oct 08, 2018 1:44 pm

VinnyD wrote:
Sun Oct 07, 2018 11:17 pm
Yes. Bourdain said that in Restaurant Confidential and it's true.
Pretty much everything Bourdain wrote about restaurants in that book is true. (I spent well over a decade in restaurants.)
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Re: Replicating dishes from a restaurant

Post by DCComic » Mon Oct 08, 2018 2:09 pm

strife wrote:
Sun Oct 07, 2018 8:31 pm
Use more salt, more fat than you'd normally be comfortable using. First step in replicating restaurant food.
Yup.
And sugar where you can.
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Re: Replicating dishes from a restaurant

Post by ben_hanscombe » Tue Oct 09, 2018 1:47 pm

One of my staples for the year or two before I became Backpack Scum was a spaghetti, broccoli and anchovy concoction based on a meal at a cramped #authentic Italian near my old flat.

When I went back to that Italian, I discovered I liked my version more.
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Re: Replicating dishes from a restaurant

Post by leela » Tue Oct 09, 2018 2:44 pm

I replicated a tapas dish from a pub near ben's old flat.
Figs stuffed with goats cheese and walnuts, wrapped in prosciutto, drizzled with honey, and baked. It's my go-to early autumn treat now. It's so easy and takes no time at all. But tastes fancy.
Pass the wine...

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Re: Replicating dishes from a restaurant

Post by trixie » Tue Oct 09, 2018 11:01 pm

VinnyD wrote:
Sun Oct 07, 2018 2:14 pm
I once had some polenta at a place in the Napa Valley that was really good. My friend there owned the cookbook that the restaurant put out, so I looked up the recipe. It had about a pint of heavy cream and a quarter pound of butter.
Thomas Keller? His polenta recipe is fantastic, but it was loaded with butter and cream. I've replicated a couple of his recipes with amazing success. One is his chocolate chip cookie recipe. It's amazing, yet so simple.
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Re: Replicating dishes from a restaurant

Post by Scrubb » Tue Oct 09, 2018 11:27 pm

strife wrote:
Mon Oct 08, 2018 1:44 pm
VinnyD wrote:
Sun Oct 07, 2018 11:17 pm
Yes. Bourdain said that in Restaurant Confidential and it's true.
Pretty much everything Bourdain wrote about restaurants in that book is true. (I spent well over a decade in restaurants.)
I think it might be specifically American-true, though. It rang few bells for me after 3+ years in Swiss restaurants.
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Re: Replicating dishes from a restaurant

Post by VinnyD » Tue Oct 09, 2018 11:38 pm

trixie wrote:
Tue Oct 09, 2018 11:01 pm
VinnyD wrote:
Sun Oct 07, 2018 2:14 pm
I once had some polenta at a place in the Napa Valley that was really good. My friend there owned the cookbook that the restaurant put out, so I looked up the recipe. It had about a pint of heavy cream and a quarter pound of butter.
Thomas Keller? His polenta recipe is fantastic, but it was loaded with butter and cream. I've replicated a couple of his recipes with amazing success. One is his chocolate chip cookie recipe. It's amazing, yet so simple.
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Re: Replicating dishes from a restaurant

Post by northern_goddess » Tue Oct 09, 2018 11:49 pm

There is a fried goat cheese appetizer with peppers that a restaurant here makes that I loved. I finally figured it out at home. It's very good.
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Re: Replicating dishes from a restaurant

Post by Homerj » Wed Oct 10, 2018 5:13 pm

Marge is an expert at this....I bet 25% of her rep is copied from things we've eating at restos.
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Re: Replicating dishes from a restaurant

Post by cowtown » Fri Oct 12, 2018 9:36 pm

leela wrote:
Tue Oct 09, 2018 2:44 pm
I replicated a tapas dish from a pub near ben's old flat.
Figs stuffed with goats cheese and walnuts, wrapped in prosciutto, drizzled with honey, and baked. It's my go-to early autumn treat now. It's so easy and takes no time at all. But tastes fancy.
that sounds awesome, any more info on it so I could make it?
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leela
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Re: Replicating dishes from a restaurant

Post by leela » Fri Oct 12, 2018 10:00 pm

Basically I cut a cross about half way or 2/3 into the fig from the top, and squeeze the base to open it up a bit. Fill with whatever white semi soft cheese floats your boat (I've done it with goat's cheese, brie etc*) and just a little chopped walnut. Wrap a slice (or two) of prosciutto/parma ham around the fig, leaving the top uncovered. Place on a baking tray lined with baking paper, drizzle with honey (or you can do that after baking), and bake for 8-10 mins at around 180/350.
* If you like blue cheese, I reckon it'd be great with Dolcelatte
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Re: Replicating dishes from a restaurant

Post by leela » Fri Oct 12, 2018 10:19 pm

The brie version isn't as attractive as the goats cheese one. But still.

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Re: Replicating dishes from a restaurant

Post by cowtown » Sat Oct 13, 2018 12:25 am

thanks, that picture really helps
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Ledbetter
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Re: Replicating dishes from a restaurant

Post by Ledbetter » Tue Oct 23, 2018 12:18 pm

strife wrote:
Sun Oct 07, 2018 8:31 pm
Use more salt, more fat than you'd normally be comfortable using. First step in replicating restaurant food.
Agreed. I got into the habit of basting steaks with butter at the end of grilling, huge difference in flavor. I haven't tried the recipe below yet, but holy shit, that's a lot of butter and salt for mashed potatoes!! Looks good though.

https://www.bonappetit.com/recipe/ultra ... d-potatoes

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Re: Replicating dishes from a restaurant

Post by VinnyD » Tue Oct 23, 2018 4:06 pm

I hope I remember leela's thing when fresh figs come around again. Somebody remind me.

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Re: Replicating dishes from a restaurant

Post by lolasf » Wed Oct 24, 2018 9:48 pm

Ledbetter wrote:
Tue Oct 23, 2018 12:18 pm
strife wrote:
Sun Oct 07, 2018 8:31 pm
Use more salt, more fat than you'd normally be comfortable using. First step in replicating restaurant food.
Agreed. I got into the habit of basting steaks with butter at the end of grilling, huge difference in flavor. I haven't tried the recipe below yet, but holy shit, that's a lot of butter and salt for mashed potatoes!! Looks good though.

https://www.bonappetit.com/recipe/ultra ... d-potatoes
Holy shit indeed! Also, yum.
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