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If you’re looking for heaven on a plate, look no further than the divine Lobster Hash at LIVELLO at the L’Ermitage Beverly Hills. Nowhere near the land of swimming pools and movie stars? The posh restaurant offers up the recipe right here. Lobster Hash Courtesy of LIVELLO Ingredients 3 oz. Maine lobster meat 6 oz. roasted mixed potatoes (see recipe below) 1 tsp. green onion, chopped 1 tsp. diced red bell pepper, sautéed 1 tsp. diced yellow peppers, sautéed 2 spears of asparagus, grilled 2 eggs, Chopped rosemary Chopped thyme Chopped parsley Roasted Potatoes Ingredients 1 lb. mixed pee wee potatoes 1/4 teaspoon rosemary 1/4 teaspoon thyme 1/4 teaspoon garlic 1 tablespoon blended oil Salt and pepper to taste Instructions Combine ingredients and cook in oven on a sheet tray for 20-25 minutes at 350 degrees till they are just soft. Cool and then cut potatoes into medium dice and reserve. Method/Assembly Fry eggs and combine the rest of ingredients on griddle till the potatoes get a little crispy. Add chopped rosemary and thyme. Season with salt and pepper. Make a pile of the potato hash on the plate. Place the eggs on top of the hash. Warm the asparagus spears and add to plate. Garnish with chopped parsley and finish with maldon salt.
Beverly Hills hotspot Sushi Dokoro Kirala understands you may not be able to pop into their uber chic restaurant for dinner if you live in, say, Omaha (although it's truly worth the flight), so for day two of OK!'s 30 Days of Summer Meals they offer up an exquisite recipe for their Albacore Tuna with Fried Onion and Garlic Ponzu. OK! News: Try Chef Robert Irvine's Grilled Cuban Chicken Albacore Tuna with Fried Onion and Garlic Ponzu Serves 1-2 people Ingredients Small amount of thin sliced onion (depending on preference) 3 cloves sliced garlic Chopped cilantro (amount depends on preference) 3 tablespoons of ponzu sauce (soy sauce can be substituted as well) Handful of flour 2 cups of canola oil 6 pieces of thinly sliced albacore or sashimi grade tuna Directions For the onions: Sprinkle flour over onions and lightly mix together. Pour a serving of canola oil into a hot cooking pan. Put small amounts of the onion mixture into hot cooking pan and lightly fry (do this in small batches to not overcook the onions). Remove onions from oil and put on paper towel to drain excess oil. Mix fried onions with the garlic and set aside. For the albacore tuna: Lightly brush the ponzu sauce (or soy sauce) over the sashimi grade Albacore tuna. Place the tuna on a plate with the onion and garlic mixture on top Garnish with cilantro and serve. Keep up on the latest happenings at Sushi Dokoro Kirala by following them on twitter @KiralaBH. What's your favorite restaurant? Tell us in the comments or tweet @OKMagazine.
To kick off OK!'s 30 Days of Summer Meals Celebrity Chef and Gold's Gym Fitness Institute's Robert Irvine shares a dinner idea that will knock your socks off. Full of flavor, you'll find yourself making Grilled Cuban Chicken again and again. OK! News: Fill Your Cup With These World Cup Inspired Cocktails Grilled Cuban Chicken 3 lbs. Boneless Chicken Breast 3 Tbsp. Cuban Dry Rub (recipe to follow) 1 Cup Cilantro Chimichurri (recipe to follow) 1 Vidalia Onion, ½ Inch Thick Cut Rings 2 Tbsp. Grape Seed Oil ½ a bunch of Cilantro Sprigs Crispy Plantain Chips 12 Lime Wedges Salt and Pepper to Taste Pre-heat the grill and rub the chicken on both sides with the Cuban rub. Place rubbed chicken back into fridge while prepping onions. Brush the sliced onions with grape seed oil and season with salt and pepper. Place the rubbed chicken on the grill and cook chicken through until done and internal temperature of 165 degrees is reached. Add the thick sliced seasoned onions to the grill when chicken is almost done. Grill the onions on both sides while keeping the sliced onion rings. Together, this will make them easier to grill. Once the onions are tender and chicken is done, let the chicken rest while grilled onions are placed into a mixing bowl. Squeeze 6 of the lime wedges on top of the onions. Add some of the cilantro sprigs into the bowl with the warm grilled onions and lime juice. Season the onions with salt and pepper, toss gently and set aside. To serve the Cuban grilled chicken, sliced the chicken on a bias cut and arrange on a large platter. Scatter the warm grilled onions on top of the sliced chicken, drizzle with the cilantro chimichurri and garnish the dish with the remaining cilantro sprigs and lime wedges. Cuban Dry Rub 2 Tbsp. Cumin Powder 2 Tbsp. Paprika 2 Tsp. Garlic Powder 1 Tsp. Crushed Red Pepper 2 Tbsp. Cajun Seasoning 1 Tbsp. Salt Mix spices together. Cilantro Chimichurri 1 Bunch Cilantro 1 Bunch Parsley 1 Dash Crushed Red Pepper 3 Garlic Cloves 1 Cup Grapeseed Oil 1 Lemon – Lemon Juice 2 Lemons – Lemon Zest 1 Tbsp. Red Vinegar 2 Tbsp. Water Place all ingredients together into a blender and puree well until almost smooth. Roasted Beet Salad 1 Lb. Roasted Golden Beets, Peeled & Sliced (recipe to follow) 4 Oz. Roasted Walnuts & Pecans (recipe to follow) 8 Oz. Champagne Vinaigrette (recipe to follow) 4 Heads Frisee Lettuce, Cut in Half 20 Shavings – Ricotta Salata Cheese, Shaved 4 Oz. Fennel, Thin Julienned 2 Shallots, Thin Julienned 1 Apple – Green Apple, Peeled & Sliced Salt and Pepper to Taste Rinse the frisee to clean and let dry. Chop the frisee in half and chill. Peel the beets and slice into small wedges. Julienne the shallots and fennel and place in a mixing bowl with the beets. Add the sliced apple and the vinaigrette. Toss and season with salt and pepper. Add the frisee and toss lightly. Arrange salad onto a plate and top with the toasted nuts and shaved cheese. OK! News: The Massive Ice Cream Sundae That Will Cost You a Grand Champagne Vinaigrette 2 Oz. Champagne Vinegar 3 Shallots, Minced 4 Oz. Lemon Juice 2 Tbsp. Dijon Mustard 2 Cups Extra Virgin Olive Oil Salt and Pepper to Taste Place the shallots and vinegar in a mixing bowl. Stir and let set for 10 minutes to allow the shallots to pickle. Add the lemon juice and mustard. Stir well. Continue to whisk the ingredients and slowly pour in the oil. Once all oil is added, season to taste. OK! Wine Pairing: Try 14 Hands 2012 Merlot, a beautiful blend of aromas of dark stone fruits and cherries. What's your go-to summer meal? Tell us in the comments or tweet @OKMagazine.