Tacoma Restaurant:: Pacific Grill:: RSS Feed
Serving Size: 4
• Preheat oven to 350o.
• Season shanks on both sides with salt and pepper, to taste. Heat oil in a large rondeau until almost
smoking. Add shanks and sear on both sides until golden brown. Remove shanks to a plate.
• Add onion, garlic, carrots, celery, bay leaves and thyme to the pan, season with salt and pepper
and cook until the vegetables are golden brown. Return the lamb to the pan, add the wine, and
cook until completely reduced. Add stock to cover and bring to a boil. Cover and place in the oven.
Cook for approximately 3- 31/2 hours or until the meat is falling-off-the-bone tender.
• Strain sauce through a fine strainer into a medium saucepan and reduce by half. Taste and then
season with salt and pepper, if needed.
Serving Size: 10
For the crisp filling
For the filling: Have a 9-by-13-inch pan set aside. Preheat oven to 350 degrees. In a large bowl, combine all ingredients for the filling. Combine and let sit at room temperature for 30 minutes. For the topping: While the filling sits, combine all ingredients for the crisp topping in the bowl of a stand mixer. On low speed, with the paddle attachment, mix until topping forms clumps and the butter appears to be fully incorporated. Set aside until filling is ready. Assembling the crisp: After 30 minutes has passed, drain the fruit filling of all excess juices. Pour filling into 9-by-13-inch pan. Cover with crisp topping. Bake uncovered for 15 to 25 minutes. The time will vary depending on the oven used. Crisp is done when topping begins to darken in color. Serve with cinnamon or vanilla ice cream and caramel sauce.
Recipe from Erin Powell, Pacific Grill Pastry Chef
Serving Size: 4-6
Ingredients4-6 good sized Opah fillets
1 cup mayonnaise
1 loose Tbl fresh chopped dill
1-3 cloves minced garlic depending on how much you like garlic, I use about two.
1+ Tbl(s) Sriracha brand hot chili sauce, just how hot do you want it adjust to your taste if it gets too hot add a little more mayonnaise.
salt and pepper to taste but go a little light on the salt, a pinch of each is good.
Seasoned Panko breadcrumbs:
3 cups Panko breadcrumbs ( if not available store-bought seasoned breadcrumbs will do)
1 Tbl dried parsley
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried oregano crushed
salt and pepper to taste
• pre-heat oven to 350 degrees
Recipe from Tate Edwards
Gordon Naccarato is a partner in the Naccarato Restaurant Group. He acts as Executive Chef and Vice President of the corporation and oversees all food operations and the hiring, training, and management of the kitchen staff.
Born and raised in Tacoma, WA, Gordon moved to Los Angeles after graduating “cum laude” from the University of Washington, to attend Loyola Law School.
Joe Hardwick, Jr. is a partner with Pacific Grill. He serves as President and Chief Operating Officer for the company. Oversees all financial planning, construction, vendor contracts and all accounting functions.
Joe has experience and proven success in building efficiencies into business operations and sales organizations.
11:30AM - 2PM Monday - Friday
5PM - 9PM Monday - Thursday
5PM - 9:30PM Friday - Saturday