TODAY Food Editor
In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.
THIS WEEK: Rubbed Atlantic Salmon Pan Flashed with Caineville Greens, Crab Flautas & Tomato Fondue from Café Diablo in Torrey, Utah
We love it when we get great recommendations and here's one suggested by Shauna B. Here's what she had to say about Café Diablo: “The sign on the door reads, ‘Fast Food is not served here. Good food takes times, please be patient.’” This recipe for Rubbed Atlantic Salmon Pan Flashed with Caineville Greens, Crab Flautas and Tomato Fondue was written down just for us to share with you since Chef Pankow cooks his innovative Southwestern dishes without measuring spoons or cups. Located in Torrey, Utah, Café Diablo is nestled along Utah's scenic Highway 24, a 20-minute drive from mountaintop fishing, isolated lakes, and red cliff shelves overseeing desert vistas. So, you have plenty to do when you're not eating.
1PfalsefalseAbout the chef: Executive Chef Gary Pankow, a native of Detroit, Michigan, is a graduate of the Culinary Institute of America in Hyde Park, New York. After graduation he was a private chef on a 100-foot yacht in the Caribbean, then he moved to Utah in 1978 and worked at various places: LaCaille in Salt Lake City, Snowbird Ski Resort, Executive Chef at Deer Valley Resort, Willow Creek Country Club in Salt Lake City, Corporate Chef in Park City, and Executive Chef at Hotel Utah.
Pankow loves sharing his culinary experiences and has been an adjunct instructor at Salt Lake City Community College, focusing on apprentice chefs. In June of 1994, he opened Café Diablo, innovative Southwestern cuisine with local products and organically grown fruits and vegetables.
Currently he also provides signature fruit pies and ice creams for Capitol Reef National Park, caters weddings and business functions, consults restaurant owners, mentors chefs, and is in the process of writing a cookbook.
Rubbed Atlantic Salmon Pan Flashed with Caineville Greens, Crab Flautas & Tomato Fondue is served at Café Diablo for $23. This recipe is for a serving size of two.
599 West Main Street Street
Torrey, Utah 84775
Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.