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Restaurant Location Specialty(s) Dos Chinos Latin Asian Grub @ 4th Street Market: Santa Ana, California: Secret Menu Item: "The Lobster Elote" – deep-fried whole lobster, split in half, topped with garlic aioli (infused with fish sauce), shredded Monterrey jack cheese, elote (sweet grilled corn), baked in the oven and garnished with deep-fried dehydrated shallots and deep-fried scallions ...
"Cajun Burger" – New Orleans inspired featuring an 80/20 Angus hand-cut 10-ounce beef patty, seasoned with salt, pepper and Cajun rub, grilled, and topped with pepperjack cheese, grilled andouille sausage and grilled shrimp (marinated in dry mustard, salt, pepper, cayenne pepper, Spanish paprika, chili-garlic paste and olive oil), drizzled ...
"Al's Island Chicken Sandwich" – chicken breast (marinated in a brine of garlic, sugar and jalapeños), grilled on the flattop and topped with two strips of thick-cut apple-wood smoked bacon, grilled pineapple chunks, cilantro and homemade sweet chili sauce (made with soy sauce, fresh garlic, ginger, and sweet chili teriyaki sauce) on a ...
From Grilled Octopus Salad and Sautéed Clams to Baked Cod and Shrimp ... yet creamy white wine sauce made with garlic, butter, fresh basil, Parmesan cheese, and cream. ... quick and easy garlic ...
"Mega Margaritas" (served in a whole watermelon with sparklers); "The 8-Pound Taco" (an 18-inch deep-fried tortilla shell stuffed with 6-pounds of chile guajilo, chile de arbol & moritja pepper-marnitated grilled chicken, garlic-tomatillo sauce, 3 avocados, shredded lettuce, Chihuahua cheese, queso fresco, Oaxaca cheese and pickled jalapeños).
The other tip is to skewer shrimp tightly to prevent overcooking. For this recipe, I bought 1 1/5 pounds of raw, 16/20 jumbo shrimp. After removing the shells, I slid 5 shrimp onto a soaked wooden ...