The Secret Recipe Blog
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Today I have a new 5 star restaurant recipe for a simple side dish that pops with bold flavors. At Mustards Grill in Napa, California, they make a delicious curried slaw that is out of this world.
After I prepared this dish at home, I fell in love with the bright flavors in this super-easy recipe. This slaw makes a great side dish to accompany crispy calamari, veggie burgers or even pulled pork.
This recipe calls for Indian curry paste which can be found in many well-stocked supermarkets as well as specialty cooking stores.
Enjoy!
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New 5 Star Secret Recipe
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Curry vinaigrette:
2 tablespoons prepared Indian curry paste
1 tablespoon Dijon mustard
2 tablespoons lemon juice
2 tablespoons rice vinegar
1/4 teaspoon salt
3/4 teaspoon freshly ground pepper
1/4 cup plus 2 tablespoons extra virgin olive oil
In a medium bowl, whisk together the curry paste, mustard, lemon juice, vinegar, salt and pepper until the salt is dissolved, about 30 seconds. Gradually whisk in the olive oil, and continue to whisk until fully emulsified. This makes a scant cup of vinaigrette, which will keep for up to 3 days, covered and refrigerated.
Slaw and assembly:
4 cups thinly sliced green cabbage (about 1/3 head)
1 carrot, peeled and grated
1 red Fresno or jalapeño chile, seeded and thinly sliced
Prepared vinaigrette
1/4 cup fresh cilantro leaves
2 green onions, white and light green parts, thinly sliced on the diagonal
In a large bowl, toss together the cabbage, carrot and chile.
Stir the vinaigrette to make sure it is emulsified and toss the slaw with just enough to coat lightly; you may not use all of the vinaigrette. Place the slaw in a serving bowl or divide onto plates. Garnish the bowl or servings with the cilantro leaves and green onion.
Serves 4-8
Source: L.A. Times
Get more secret restaurant recipes on our Secret Recipe Forum:
Or you can get our full collection of the world’s finest 5-Star Restaurant recipes here: Click For Details
Until Next Time… Be Well!
Kind Regards,
Ron
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I’m back with some more delicious recipes that are not only quick and easy but also inexpensive to prepare at home. Before I get to that, I’d like to share with you a spicy secret recipe for chicken curry. Some curry recipes can be quite complex, however this flavorful recipe is easy to prepare and can be made with only a little bit of prep time.
One of the ingredients needed for this recipe is a garlic-ginger paste. To prepare the paste, put 1/2 cup chopped garlic, 1/2 cup chopped ginger and 1/8 cup water in a blender or food processor and grind to make a fine paste. Store any remaining paste in an airtight container.
This recipe is only one of the Indian curry recipes featured in “The Ultimate Indian Curry Manual.” In this cookbook, you will find a complete collection of authentic Indian recipes for all kinds of curry.
Members of our Discount Cookbook Club will receive this entire cookbook with their membership. If you’re interested in joining the club, you can download this title and many others right now at:
Or if you’d like to get this title alone, go to:
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New Secret Recipe
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1 medium whole dressed chicken
5 red chiles
1 cup yogurt
1 medium red onion
2 tablespoons garlic-ginger paste
4 small cloves garlic
3 teaspoons coriander powder
2 teaspoons red chili powder
1 1/2 teaspoons tumeric powder
2 teaspoons cumin powder
2 teaspoons garam masala
1/4 cup sunflower oil
1/3 cup fresh coriander leaves
salt, to taste
2 cups water
Peel, wash and finely chop the onions. Peel and chop the garlic cloves. Wash and finely chop the coriander leaves.
Cut the chicken into 8 curry size pieces and rinse with water.
Marinate the chicken with half of the salt, yogurt, tumeric and 1 tablespoon oil. Set aside to marinate for 30 minutes.
Heat oil in a deep bottom cooking pan, large enough to be just half-full when chicken is added. Add the red chili and as soon as it sizzles, add the onions and try until golden brown, approximately 10-12 minutes.
Add the garlic and saute for a minute. Now add ginger-garlic paste and keep cooking until oil droplets appear at the sides.
Add chili powder, coriander powder and cumin powder and stir for a couple of minutes.
Add chicken pieces and fry for 10-12 minutes until they are well coated.
Pour in the water and cover the pan with a lid to let the chicken cook in the steam. When the sauce has thickened and the chicken is cooked, approximately 7-10 minutes, stir in the garam masala and fresh coriander.
Adjust seasoning and serve with a bowl of steamed rice or Indian bread.
Serves 4
In the mood for something different?
Try these great tasting and easy-to-prepare recipes from our forum:
- Salmon Cakes with Ginger Sesame Sauce
Find these recipes and many more our Recipe Exchange Forum:
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Until next time… Be Well!
Kind Regards,
Ron
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This past weekend I made the most delectable breakfast for my family and boy was it a hit! If you’ve ever tried the French Toast Napoleon at The Cheesecake Factory, then you already know how rich and yummy this dish is.
They take 3 thick slices of egg bread and soak them in their signature batter then cook until golden brown. The secret to this dish is to let the bread soak in the batter for 10 minutes. This creates a crispy outside with a luscious velvety inside. The addition of strawberries and glazed pecans give this dish a wonderful flavor and texture.
I’ll warn you now, this French toast is devilishly delicious and very filling!
Enjoy!
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New Secret Recipe
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2 cups French Toast Batter (see below)
6 slices egg bread or Challah bread
1/4 cup melted butter
3 cups strawberries, sliced and tossed with a little sugar
2 cups whipped cream
1/2 cup glazed pecans (readily available at most grocery stores and gourmet markets)
1 tablespoon powdered sugar
Maple syrup, heated
Dip the egg bread in French Toast Batter. Gently squeeze the bread slices in several different spots (especially near the edge/crust) to help absorb the batter. Allow the batter to absorb into the bread while it rests for 10 minutes.
Drizzle melted butter onto a pancake grill or large sauté pan.
Place the soaked egg bread onto the oiled grill and cook until golden brown on both top and bottom (approx. 4 minutes per side).
When the French toast is done, place one slice on the plate. Using a large spoon, sprinkle a some of the sliced strawberries over the top of the French toast, making sure to spread it close to the edge, all the way around. Place the second piece of French toast on top of the first and sprinkle more sliced strawberries over the bread, again, making sure to spread it close to the edge, all the way around. Place the last piece of French toast on top of the others. Sprinkle a little more sliced strawberries on top of the bread, but this time with a little more in the center and allowing some of the strawberries to fall randomly onto the plate around the
French toast. You can also drizzle a little juice around the edge of the French toast. Repeat this procedure with the second plate.
Garnish the French toast with some whipped cream and the glazed pecans. Sprinkle powdered sugar on top and all around the plate.
Serve warm maple syrup on the side. Bon appétit.
French Toast Batter:
4 eggs
1 cup half and half (or milk)
1 tablespoon vanilla
2 tablespoon sugar
3/4 tsp. cinnamon
Put all ingredients into a blender and blend together for a few seconds or until smooth.
Serves 2
Source: Good Day New Yor
Until Next Time… Be Well!
Kind Regards,
Ron
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Today I have a new 5 star restaurant recipe for a rich and deeply flavorful smoked brisket. At La Sandia in Santa Monica, they are known for an amazingly tender beef brisket that they serve with a creamy cotija rice and salsa pibil. This sweet and spicy salsa compliments the smokey brisket very well.
This is a perfect dish to make if you are entertaining friends or family. Allow plenty of time for marinating and the slow and low cooking method. I recommend you start preparing this dish at least two days before you plan on serving it. The time and effort that goes into recreating this dish will all be worth it once you taste this incredible smoked brisket.
Enjoy!
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New 5 Star Secret Recipe
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Brisket rub
2 tablespoons light brown sugar
1 tablespoon plus 1 teaspoon ground ancho chile pepper
1 tablespoon plus 1 teaspoon salt
1 tablespoon whole black peppercorns
1 1/2 teaspoons ground paprika
Heaping 1/8 teaspoon ground cayenne pepper
Heaping 1/8 teaspoon ground cumin
Heaping 1/8 teaspoon dried oregano
In a medium bowl, whisk together the brown sugar, ancho chile, salt, peppercorns, paprika, cayenne pepper, cumin and oregano.
Store the rub in an airtight container in a cool, dark place. This makes about one-third cup of rub.
Salsa Pibil
1 tablespoon olive oil
1/2 tablespoon butter
1 cup chopped onion
1/2 teaspoon chopped garlic
2/3 cup chopped and seeded tomatoes
1 tablespoon plus 3/4 teaspoon achiote paste
1/2 cup chicken broth
1 cup orange juice
1 small bay leaf
3/4 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 habanero pepper, halved lengthwise
2 teaspoons honey, more to taste
1 1/2 teaspoons white vinegar, more to taste
1 1/2 teaspoons lime juice, more to taste
In a large sauté pan, heat the oil and butter over medium-high heat until the butter is melted and the oil is hot. Add the onion and sauté until translucent, 5 to 7 minutes, stirring frequently. Add the garlic and stir until translucent. Stir in the tomato, and reduce the heat to a gentle simmer.
In a blender, purée the achiote paste with the chicken broth. Pour the mixture over the onion-tomato mixture, then stir in the orange juice, bay leaf, oregano, thyme and habanero pepper. Gently simmer the mixture for 15 minutes to develop the flavors, then pick out the habanero.
Purée the mixture in the blender. Taste, and add back the habanero, a little at a time, until the desired heat is reached. Blend in the honey, white vinegar and lime juice. Taste and adjust the flavors as desired.
Cotija white rice
2/3 cup butter
3 cups cooked white rice
2 teaspoons salt, or to taste
2/3 cup Cotija cheese
1 1/4 cup heavy cream
In a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the white rice and salt, gently stirring until the rice is heated through, then stir in the cheese and heavy cream and continue to stir until the mixture is thoroughly warmed through. Taste, and adjust the salt as desired.
Smoked brisket
7 to 8 pounds brisket, with all but ½ inch of the fat cap removed
Brisket rub
Wood chips (we used hickory)
Salsa pibil
Cotija rice
Cut the brisket into large chunks (roughly 4-inch pieces). Place the brisket in a large bowl and pour over the brisket rub. Massage the rub evenly onto each of the pieces, coating each one entirely.
Place the meat in a single layer in a large baking dish and refrigerate, uncovered, overnight.
The next day, heat the oven to 250 degrees.
Cover the baking dish with foil and cook the brisket for 12 hours. The brisket can be made up to this point up to 2 days in advance; cool the brisket after cooking, then cover and refrigerate until needed. Reheat the brisket in a 250-degree oven until thoroughly warmed through.
Prepare an outdoor or stove-top smoker. Place the cooked brisket in the smoker (depending on the size of the smoker, smoking may need to be done in batches), and start the smoker.
When the smoker starts smoking, seal it and smoke the brisket for 5 minutes to flavor the meat. Remove and slice before serving.
The brisket will keep for up to 1 week, covered and refrigerated.
Serve the sliced brisket with the salsa pibil and Cotija rice.
Serves 6-8
Source: L.A. Times
Get more secret restaurant recipes on our Secret Recipe Forum:
Or you can get our full collection of the world’s finest 5-Star
Restaurant recipes here: Click For Details
Until Next Time… Be Well!
Kind Regards,
Ron
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After this rainy week we had here in New York, I am looking forward to some nice weather this weekend. I’ve been cooped up indoors all week, so I plan on spending as little time as I can in the kitchen – and I recommend the same to you!
To help you do just that, I have shared some delicious recipe ideas below that are quick and easy to prepare. Before I get to those, I have another recipe for a yummy pepperoni French bread pizza that can be made in a flash. Once you see how quickly this pizza can be made, you will wonder why you ever bought one of those frozen pizzas.
This recipe is only one of the creative pizza recipes featured in the “212 Hot & Delicious Pizza Recipes” cookbook. In this book, you will find a complete collection of delicious recipes for all kinds of pizza.
Members of our Discount Cookbook Club will receive this entire cookbook with their membership. If you’re interested in joining the club, you can download this title and many others right now at:
Or if you’d like to get this title alone, go to:
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New Secret Recipe
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1 loaf french bread
3 cups Spaghetti Sauce
1/4 cup Parmesan cheese
1 cup Mozzarella cheese, grated
3 ounces pepperoni slices
Slice loaf of French bread in half lengthwise.
Layer sauce, Parmesan cheese, pepperoni and mozzarella cheese on each half.
Set oven to broil or 550 degrees F. Place bread on baking sheet, and put in the oven. Broil until Mozzarella is melted.
Cut into serving size pieces.
Makes 2 Pizzas
In the mood for something different?
Try these great tasting and easy-to-prepare recipes from our forum:
- Dutch Oven Layered Chicken Three-Cheese Enchilada
- Fast & Crispy Chicken Fingers
Find these recipes and many more our Recipe Exchange Forum:
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Until next time… Be Well!
Kind Regards,
Ron
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Today I have a fun secret recipe that will show you how easy it is to make one of Texas Roadhouse’s most popular appetizers. Many steakhouses offer some kind of fried onion appetizer and at Texas Roadhouse they are known for their Cactus Blossom.
They take a jumbo-sized onion and slice it to create onion petals that are coated in a seasoned batter and deep fried. In the end, it looks like the onion has blossomed open to reveal all the yummy crispy petals within. They serve it with a spicy dipping sauce that is out of this world. I make this zesty sauce often as it is also a great dip for french fries and tater tots.
Sweet Vidalia onions work best with this recipe and can often be found in larger sizes. One extra large onion will make enough for 4-6 people, but if you’re only cooking for 2, a small onion is all you’ll need.
Enjoy!
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New Secret Recipe
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canola oil
1 extra large onion
Chili-Horseradish Dipping Sauce:
1 cup mayonnaise
1 cup sour cream
1/4 cup prepared chili sauce
1/4 teaspoon cayenne pepper
2 tablespoons horseradish sauce
Seasoned Flour:
1 cup flour
2 teaspoons paprika
1 teaspoon sugar
1 teaspoons garlic powder
1/2 teaspoon black pepper
Onion Batter:
3/4 cup flour
1 teaspoons garlic powder
1 tablespoon paprika
3/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 1/2 cups cornstarch
1/2 teaspoon salt
1 teaspoon garlic salt
12 ounces beer
Mix mayonnaise, sour cream, chili sauce, cayenne pepper and horseradish sauce in a medium mixing bowl until well combined. Refrigerate until ready to serve.
Heat the oil in a deep fryer or large stock pot to 375-400 degrees Fahrenheit.
Prepare the seasoned flour mix by combining flour with garlic powder, paprika, sugar and pepper in a large mixing bowl. Whisk seasonings and flour to incorporate well.
Slice 3/4 inch off the root end of the onion.
Make 12-16 slices into the trimmed end working in a clockwise manner. Do not cut completely through the onion, leaving about an inch of uncut onion near the opposite root end.
Remove about 1 inch of the center petals from each onion.
Toss the onions in the seasoned flour to coat well. Peel back the petals slightly to allow the flour to reach between each petal, but do not remove.
Combine remaining flour, paprika, pepper, cornstarch, salt, garlic salt and beer in a second large mixing bowl. Whisk well until smooth.
Dip the floured onion in the batter. Allow excess batter to drip off the onion.
Use a fryer basket to carefully place the battered onions, one at a time, into the hot oil. Cook for about 90 seconds, flip and cook for an additional 90 seconds.
Place on a serving platter and insert the cup of dipping sauce in the center of the onion.
Serves 4-6
Source: FOX Providence
Until Next Time… Be Well!
Kind Regards,
Ron
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Today I have a new 5 star restaurant recipe for an incredibly delicious seafood dish that is served at the Opal Restaurant & Bar in Santa Barbara, California. In my opinion, the sauce is what makes the dish a hit, and that is the case with Opal’s Grilled Mahi-Mahi.
They take a perfectly grilled piece of Mahi-Mahi and top it with a vibrant sauce that combines the flavors of fresh cilantro and jalapeños.
Using the recipe below, you can create this flavorful dish at home. The jalapeño-cilantro sauce is very versatile and can be enjoyed over other fishes as well like tilapia, halibut and swordfish.
Enjoy!
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New 5 Star Secret Recipe
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Jalapeño cilantro sauce:
1 teaspoon olive oil
1/2 cup diced onions
1/2 jalapeño, chopped (remove seeds for less heat)
1 teaspoon crushed garlic
1/2 cup dry white wine
4 cups heavy cream
1 bunch cilantro, chopped (about 1 1/2 cups)
Cracked sea salt
Fresh cracked black pepper
Tabasco or lemon juice, to taste
In a large, heavy-bottom saucepan, heat the olive oil over medium high heat, then add the onions, jalapeño and garlic and cook until caramelized, about 10 minutes, stirring frequently. Stir in the white wine and cook until the wine reduces by half, 2 to 3 minutes.
Stir in the heavy cream and cook over high heat until the liquid reduces by half, about 10 minutes.
Remove from heat and stir in the cilantro. Blend the sauce using a stand or immersion blender, then strain. Season to taste with salt and pepper. If desired, adjust the heat with Tabasco and brighten with a little lemon juice. This makes about 2 cups sauce. The sauce will keep, refrigerated, up to 2 days.
Grilled mahi-mahi and assembly:
6 (6-ounce) mahi-mahi fillets
Olive oil
Coarse salt
Freshly ground pepper
1 cup Jalapeno cilantro sauce, more if desired
Brush each side of each mahi-mahi with olive oil and season with a pinch each of salt and pepper. Grill the fish over medium-high heat until firm and opaque on each side, 2 to 4 minutes (timing will vary depending on the thickness of the fillets). Plate the grilled fish, dividing the sauce among each serving. Serve immediately.
Serves 6
Source: L.A. Times
Get more secret restaurant recipes on our Secret Recipe Forum:
Or you can get our full collection of the world’s finest 5-Star Restaurant recipes here: Click For Details
Until Next Time… Be Well!
Kind Regards,
Ron
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Hi {!firstname_fix},
I hope you had a great week.
This Saturday is Cinco de Mayo and since it falls on a weekend, there is no reason not to have a Mexican fiesta! I’m a huge fan of Mexican food so I love any excuse to enjoy their spicy cuisine and vibrant flavors.
To help get your party started I’ve included some yummy Cinco de Mayo themed recipes below for you to enjoy this weekend. First up, I have a secret recipe for a spicy chipotle salsa that goes great with tortilla chips or as a topping on your favorite Mexican dishes.
This recipe is only one of the great salsa recipes featured in the “Secret Salsa Recipes Revealed” cookbook. In this book, you will find a complete collection of award winning salsa recipes that can be easily prepared in your home.
Members of our Discount Cookbook Club will receive this entire cookbook with their membership. If you’re interested in joining the club, you can download this title and many others right now at:
Or if you’d like to get this title alone, go to:
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New Secret Recipe
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6 small tomatillos, husked
5 large garlic cloves
4 plum tomatoes
1/4 large onion
3 canned chipotle chiles in adobo, seeded and finely chopped,
with 2 teaspoons of the adobo sauce
3 tablespoons finely chopped fresh cilantro
Coarse salt
1/2 teaspoon sugar
Heat a large cast-iron skillet. When it is very hot, add the tomatillos, garlic cloves, tomatoes and onion and cook over low heat, turning frequently, until blackened in spots and softened, 8 to 10 minutes. Transfer the vegetables to a plate and let cool.
Put the tomatillos, garlic, tomatoes and onion in a food processor and pulse until coarsely chopped.
Add the chipotles and adobo sauce, cilantro, salt and sugar and pulse just until combined.
Makes 2 Cups
Try these great tasting and easy-to-prepare Cinco do Mayo recipes from our forum:
- Skirt Steak Fajitas w/ Pico De Gallo
- Cinco de Mayo Cocktail Recipes
Find these recipes and many more our Recipe Exchange Forum:
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Impress your friends when you prepare these flavorful Mexican dishes. Download the complete collection of easy to follow recipes:
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Until next time… Be Well!
Kind Regards,
Ron
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Sometimes it doesn’t matter how long I have slaved over the stove to prepare a great meal, there is bound to be that one guest who is difficult to please. So today I am going to share with you one of my go-to recipes when I have a picky eater in the house.
Chick-Fil-A is known for their delicious chicken and one of my favorite items is the chicken nuggets. Who doesn’t like nuggets? So when I am entertaining guests, I make a small batch of Chick-Fil-A style nuggets just in case I encounter that picky person. And of course, kids absolutely love these too.
Enjoy!
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New Secret Recipe
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1 lb chicken breasts, cut into bite sized nuggets
3/4 cup bread crumbs made from dry, toasted bread
3/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1 teaspoon sugar
1 teaspoon Lawry’s seasoning salt
1/2 teaspoon black pepper
1 cup buttermilk
2 eggs, whisked
vegetable oil, for frying
In a large bowl, add chicken pieces and buttermilk. Allow chicken to sit in the buttermilk as long as you can (at least one hour, but preferably overnight).
Place dried bread into a food processor and process until fine.
Pulse in the flour, garlic powder, onion powder, sugar, seasoning salt, pepper and paprika.
In a large dutch oven (or deep fryer if you have one), heat 2 inches of vegetable [or peanut] oil to 350 degrees over medium-high heat.
Transfer flour mixture to a bowl and begin setting up your dipping station. Whisk eggs in a separate bowl.
Piece by piece, remove chicken from buttermilk and dredge in bread crumb/flour mixture, then egg wash, then back into bread crumb/flour mixture.
Once all pieces have been coated, you can start putting them into the hot oil. Be careful not to add too many chicken pieces to the oil, so that all pieces will cook evenly.
Cook for about 1 1/2 minutes, then flip chicken pieces over, if necessary, and cook for another 1 1/2- 2 minutes. Chicken is ready when the coating is medium golden brown.
Transfer chicken pieces to a paper towel lined plate to absorb any excess oil. Repeat with remaining chicken.
Source: The Recipe Secret Forum
Until Next Time… Be Well!
Kind Regards,
Ron
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Today I have a new 5 star restaurant recipe that is taken from the menu at The Oceanaire Seafood Room in Washington D.C. The Oceanaire is known for their fresh and flavorful seafood dishes and one of their most popular menu items is the Maryland-style crab cakes.
These tender, soft crab cakes are baked, not fried, and can be assembled ahead of time and then heated at the last minute. Perfect if you’re planning for company!
The restaurant recommends serving the cakes with mustard mayonnaise (mayonnaise seasoned with a small amount of dry mustard, Dijon mustard, Worcestershire sauce and salt and thinned with a little cream) or tartar sauce.
Enjoy!
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New 5 Star Secret Recipe
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2 eggs
1 cup mayonnaise
3/4 teaspoon Dijon mustard
1 1/4 teaspoons Old Bay Seasoning, divided
3/4 teaspoon fresh chopped tarragon
1/4 cup finely chopped onion
1 tablespoon finely chopped celery
1/4 pound (scant 2 cups) crustless cubed white bread (about 1/4 loaf), cut into small cubes
1 pound jumbo lump crab meat, drained of any liquid
2 tablespoons butter, at room temperature
In a medium mixing bowl, whisk together the eggs, mayonnaise, mustard, three-fourths teaspoon Old Bay Seasoning, tarragon, onion and celery to make a dressing.
In a large mixing bowl, toss the bread with half of the dressing, mixing until the dressing is absorbed by the bread and the cubes are slightly broken up. Add additional dressing if the cubes are too dry.
Gently mix in the crab, being careful not to break up the lump pieces. The mixture should hold its shape when formed into a ball with your hand. If it is too dry, add additional dressing until the mixture comes together. You might not use all of the dressing.
Divide the mixture and form into 8 crab cakes. Place the cakes on a greased cookie sheet or sheet pan.
In a small bowl, stir the butter together with the remaining one-half teaspoon Old Bay Seasoning. Top each cake with a small dollop of the seasoned butter.
Bake the cakes until golden brown, about 10 to 12 minutes. Serve warm.
Makes 8 (4-ounce) crab cakes
Source: L.A. Times
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Until Next Time… Be Well!
Kind Regards,
Ron
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