We has our usual Sat breakfast at Studio City, it was great. My husband ordered a seven grain toast that was amazing! Where is the bread available for us to purchase. It was great, and here we are the next day still thinking about it. Thanks.
Bette Garren
Calabasas, Ca
Hi Bette. The bread is a La Brea Bakery Whole Grain Bread. Some local markets may sell something like it (i.e. Whole Foods). If you are unable to find it, I am sure we can sell a bag or two to keep in the freezer. To do that contact your local Daily Grill.
My parents have been married for over 60 years and my dad has always loved salmon. My mother was a cooking teacher trained in France and the US. He brings home the most expensive fresh salmon you can buy and she cooks it but she isn’t enjoying it. I doggy bagged some of your heavenly salmon on the spinach with mushrooms with the lemon butter sauce and and took it to her and she said if she could make salmon taste like that, she’e eat it three times a week. We couldn’t figure out if it was pan fired or poached (or both)? Was the spinach boiled, steamed or fried and the sauce…wow…can we have your secret? - Dolly
Hi Dolly. I would love to give you the secret recipe. First we use very light sprinkling of Kosher Salt and pan seared it in a hot skillet for approxamitley 2 to 3 minutes per side. The key is to flip it only once and not to under cook it. The trick is when you think its NOT done its probally done, pull it out of the pan and let it rest for a few minutes before eating. The lemon butter recipe is below. I hope this helps!
Lemon Butter Caper Sauce
1 Tbl Shallots minced
2 Tbl Lemon Juice - fresh
¼ Lb Butter, whole sweet (non salted)
1 pinch Kosher Salt
1 pinch White Pepper
1 Tbl Parsley - chop fine
Step 1 - Cut up butter into small chunks. Add all ingredients in a sauté pan and heat slowly over medium heat, stirring all the time. It is important that the butter melts but not too fast.
Love your creamed spinach! Receipe please!!!
Please list your nutritional values on the foods.
Thanks - Connie
Hi Connie and thanks for posting. The Creamed Spinach recipe is posted below and all of the nutritional information is available through the website at www.dailygrill.com. The link is on the bottom left hand side of the homepage.
Creamed Spinach
½ cup Butter “sweet”
1 tsp Salt
¼ cup Shallots minced
2 tsp Lemon Juice
2 ½ cups Heavy Cream
1 tsp Hot sauce - Louisiana or Tabasco
1 lb. Box Chopped Frozen Spinach - strained & squeezed very dry
1 tsp Ground Nutmeg
Step 1 - Sauté Butter and Shallots for 3-4 minutes; add in Cream, Hot Sauce, Salt, Lemon Juice and Nutmeg. Let sauce come to a boil and reduce for 1 to 2 minutes.
Step 2 - Add Spinach and thoroughly mix together. Cook over medium heat for 5 minutes till thick or to desired thickness is reached (Note: Creamed Spinach will get thicker as it sits). Add more Salt to taste if needed.
I love eating your Tuna melt sandwich. It’s my favorite thing to eat at your restaurant along with the french fries. I would love to know what seasonings and tuna your establishment uses. Something so simple but tastes so great. Thanks! - Denise
This is a simple recipe but it comes together well. We like to use Star-Kist White Tuna packed in Water. We add Lemon Juice, Salt and Pepper, Celery, Green Onion, White Onion and Mayonnaise. Thank you for your question. Let me know how it turns out. - Chef Phil
Hi Phil. I’m a big fan of the California turkey melt. Its amazing. The recipe is so simple but surely there is something that I’m missing.
Thanks,
Alex
Yes Alex, a simple sandwich can be deceiving. First we use slices of cracked pepper turkey breast but what sets it apart is the way we melt the jack cheese on the bread beforehand and then add the cool and refreshing homemade cranberry chutney. This is my favorite sandwich at Daily Grill!
We are newcomers to Daily Grill. Have been to your Westwood store twice and had Halibut tacos and navy been soup both times. One of the most satisfying meals we have had in a long time. Can you share the navy bean recipe? - Beth
Thank you Beth, we are happy to have you as a new guest. You have picked two excellent choices. The Navy Bean Soup is one of my favorites. I love the rich flavor from the smoked ham bone.
Navy Bean Soup
1 ½ lbs. Smoked Ham Bone
2 ½ lbs. Navy Beans - cook beans until done
1 ½ gallon Chicken Broth - low sodium
½ lb Butter
2 cups Celery, 3/8″ diced
2 cups Carrots, 3/8″ diced
2 cups Onion, 3/8″ diced
2 cups Leeks, ½” diced
½ tsp. Thyme Leaves
2 ea. Bay Leaves
3 cups Diced Plum Tomato
Step 1 In large heavy bottom stock pot place the butter, onions, celery, carrots and leeks. Over a medium high heat saute off vegetables till they become translucent.
Step 2 Then add in thyme, bay leaves and chicken stock. Bring to a boil…then add in beans and ham hocks. Bring back to a boil and reduce heat to medium. Cook for about 1 hour or until the meat starts to fall off the bones. Remove the ham hocks.
Step 3 Continue to cook the beans over a medium heat (slow boil). Remove the ham from the bones and dice in small pieces, about a ¼” dice. Once done, add back the ham to the soup …continue to cook till the beans are done.
Step 4 Add in the diced tomatoes, cook for an additional 10 minutes and season with salt and hot sauce.
Yield: 1 gallons
