Vancouver's favourite dishes that you can recreate at home

Sometimes your stomach says, "go out and get that meal you've been craving all day," but your wallet tells you, "that might not be the most responsible choice." What's a broke British Columbian to do? Stay in, use what you have in your pantry, and satisfy your stomach without the mark-up. Here are five restaurant favourites you can recreate at home for a fraction of the price.

Dovetail: Spicy Vodka Pasta

Dovetail's Spicy Vodka Pasta (centre) surrounded by other popular menu items. Photo: Uber Eats

Ingredients:

• Lumaconi pasta

• 1 cup Pecorino Romano, grated

• 1 can tomato paste

• 1 oz vodka

• 1/2 white onion, diced

• 1 cup heavy cream

• 1 tbsp olive oil

• 2 tbsp butter

• 1/2 cup pasta water

• 1 tsp red chili flakes

• Salt and pepper

Instructions:

In a large saucepan, heat olive oil over medium heat. Add onions and garlic, sauté until fragrant. Stir in tomato paste and cook until it darkens slightly. Add cream and mix until smooth.

Meanwhile, cook pasta in salted water until just shy of al dente. Reserve 1/2 cup of pasta water.

Add vodka to the sauce and stir. Season with chili flakes, salt, and pepper. Add Pecorino and butter. Stir until melted and combined. Use pasta water to loosen the sauce as needed.

Toss pasta in the sauce until fully coated. Plate and top with more Pecorino, salt, and pepper.

Cactus Club: Rob’s Crispy Chicken Sandwich

Rob's Crispy Chicken Sandwich. Photo: Cactus Club

Ingredients:

For the Chicken:

• 2 boneless, skinless chicken breasts, flattened

• 2 tbsp all-purpose flour

• 2 large eggs

• 1 cup panko breadcrumbs

• 1 tsp sea salt

• 1/4 tsp black pepper

• 1/2 tsp garlic powder

• 1/2 to 2/3 cup avocado oil for frying

For the Sambal Mayo:

• 1/3 cup avocado mayo

• 1 1/2 tbsp sambal oelek

For Assembly:

• 2 brioche buns

• 1/2 cup shredded lettuce

• 6 to 8 red onion slices

• 4 tomato slices

• 4 dill pickle slices

• 2 slices Swiss cheese

• 2 tbsp sambal mayo

Instructions:

Preheat oven to 375°F. Place a wire rack on a baking sheet and grease it lightly.

Set up a breading station: flour, beaten eggs, and a panko mix with salt, pepper, and garlic powder. Dredge chicken in each step, repeating for extra crunch.

Heat oil in a frying pan over medium-high. Fry chicken 2 minutes per side until golden. Transfer to the wire rack and bake for 15 minutes, until internal temperature reaches 165°F.

Mix sambal oelek and mayo in a bowl. Refrigerate until use.

Slice and toast the buns in butter. Spread sambal mayo on both sides of each bun. Layer with Swiss cheese on hot chicken, then onions, tomato, pickles, lettuce, and the top bun. Serve immediately.

Earls: Spinach and Artichoke Dip

Earls Spinach and Artichoke Dip, served warm. Photo: Earls Restaurants

Ingredients:

For the Dip:

• 5 cups fresh spinach

• 14 oz can artichoke hearts, drained and chopped

• 8 oz cream cheese

• 1 cup sour cream

• 1 cup mayonnaise

• 1 cup shredded mozzarella

• 1 cup grated Parmesan

• 3 garlic cloves, minced

• 1/2 tsp red pepper flakes (optional)

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tbsp olive oil

For Serving:

• Tortilla chips

• Toasted baguette slices

• Fresh vegetable sticks

Instructions:

Preheat oven to 375°F.

Sauté spinach in olive oil until wilted. Let cool slightly, squeeze out moisture, and chop.

In a bowl, combine cream cheese, sour cream, and mayonnaise. Add mozzarella, Parmesan, garlic, red pepper flakes, salt, and pepper. Stir in spinach and artichokes.

Transfer to a baking dish and bake for 20 to 25 minutes, until hot and bubbling. Serve warm with your choice of dippers.

Tacofino: Crispy Fish Tacos with Chipotle Mayo

Tacofino's fish tacos. Photo: Food.ee

Ingredients:

For the Fish:

• 1 lb white fish (cod, halibut)

• 1 cup flour

• 1/4 cup cornstarch

• 1 tsp baking powder

• 1/2 tsp sea salt

• 1/2 tsp paprika

• 1/2 tsp garlic powder

• 3/4 cup cold sparkling water or beer

• Neutral oil for frying

For the Chipotle Mayo:

• 1/2 cup mayonnaise

• 1–2 chipotle peppers in adobo, chopped

• 1 tbsp lime juice

• 1 garlic clove, minced

• Salt to taste

For the Slaw:

• 2 cups shredded cabbage

• 1/2 cup shredded carrots

• 1/4 cup cilantro, chopped

• Juice of 1 lime

• 1 tbsp olive oil

• Salt to taste

Optional Mango Salsa:

• 1 diced mango

• 1/2 red onion, finely chopped

• 1 tbsp cilantro

• 1 tbsp lime juice

• Salt and chili flakes

Other:

• 8 small tortillas

• Lime wedges

• Fresh cilantro

Instructions:

Mix chipotle mayo ingredients and refrigerate. Toss slaw ingredients in a bowl and let sit.

Make mango salsa if using. Set aside.

For the batter, whisk dry ingredients. Add sparkling water or beer until smooth. Dip fish into batter and fry at 350°F for 3–4 minutes per side. Drain.

Warm tortillas on a skillet. To assemble, spread chipotle mayo on tortillas, add fish, slaw, and salsa. Top with cilantro and lime juice.

Japadog: Terimayo Hot Dog

Japadog's Terimayo Hot Dog. Photo: Japadog

Ingredients:

For the Hot Dogs:

• 4 beef hot dogs or Kurobuta sausage

• 4 hot dog buns

• 1 tbsp butter

For the Toppings:

• 1 small onion, sliced

• 1 tbsp vegetable oil

• 4 tbsp teriyaki sauce (see below)

• 4 tbsp Japanese mayo (Kewpie)

• 1 sheet nori, shredded

• Optional: bonito flakes, wasabi mayo, togarashi

Quick Teriyaki Sauce:

• 1/4 cup soy sauce

• 2 tbsp mirin

• 1 tbsp sugar

• 1 tbsp sake (optional)
  Simmer until slightly thickened.

Instructions:

Caramelize onions in oil over medium heat until soft and golden.

Grill or pan-fry hot dogs. Toast buns in butter.

Assemble: Place hot dog in bun, top with onions, drizzle with teriyaki and Kewpie mayo, and sprinkle with shredded nori. Add bonito flakes or other toppings as desired.

Which recipe has your mouth watering? Happy cooking (and eating)!