The Restaurant Recipe Blog

Apr
21
2014

Today’s 5 star secret recipe comes from the Cayenne Cafe in Los Angeles, California.  At Cayenne they prepare exquisite meals that are made from fresh organic ingredients.  Executive Chef, Noura Elnasser takes inspiration from her mother and her travels to create an outstanding menu.

One of their signature dishes is the grilled chicken with a pomegranate-walnut sauce.  The sauce is so delicious you could eat it by itself.  This dish combines sweet and savory flavors to create an incredible taste in every bite.

To toast the walnuts for this recipe, place them on a baking sheet in a 350 degrees F oven for about 8 minutes.

Serve this chicken dish over rice pilaf by using this recipe from our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Cayenne Cafe Chicken with Pomegranate-Walnut Sauce

4 boneless chicken breasts
Salt
1 teaspoon black pepper, plus more for seasoning the chicken
1/4 cup light olive oil, plus more for brushing the grill
1/4 cup pureed fresh garlic (about 16 cloves)
2 cups chopped toasted walnuts
1/4 cup pomegranate molasses, plus additional to taste
1/4 cup dark brown sugar, plus additional to taste
1 1/4 to 1 1/2 cups chicken broth

Heat a grill over medium-high heat. Slice each chicken breast on the bias into three crosswise pieces. With a mallet, pound each piece between two pieces of plastic wrap to one-fourth-inch thick. Season each piece lightly with salt and pepper. Lightly oil the surface of the grill, and place the chicken on the grill. Grill each piece about 2 minutes on each side, until cooked through. Remove and set aside in a warm place.

In a medium saucepan, heat the oil over medium heat until warmed. Add the garlic and cook, stirring constantly, until the garlic just begins to color, about 2 to 3 minutes. Remove from the heat.

Add the walnuts, pomegranate molasses and brown sugar and stir to combine. If the mixture is too thick, add just enough chicken broth until thin enough to stir.

Return the pan to medium heat. Heat the mixture, stirring in additional chicken broth just a little at a time, until the mixture has a sauce-like consistency (it will be thick but pourable). The sauce should be dark. The sauce should have a nice balance of sweet and sour flavors, but it can be adjusted with a little extra brown sugar or pomegranate molasses. Pour the sauce over the chicken and serve immediately. Extra sauce can be saved for another use.

Serves 4

Get more secret restaurant recipes on our Secret Recipe Forum: Go Here

Or you can get our full collection of the world’s finest 5-Star Restaurant recipes: Go Here
Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

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Apr
18
2014

Smooth and Spicy Bean Dip

Posted by: ChefTom in Categories: Recipes.

With Easter Sunday only two days away, now is the time to finalize your menu.  I’ll be hosting dinner at my house this year and I’m preparing a delicious spread of food for 15 people.  In case you’re in need of a little inspiration, I’ve included some fantastic Easter recipes (below) that you should try.

First, I have a secret recipe for a smooth and spicy bean dip.  This is a great-tasting appetizer to start off with.  Serve the dip with fresh vegetables and toasted pita bread.

This is only one of the tried and true appetizer recipes featured in the “Amazing Appetizers” cookbook.  This collection of flavorful recipes are easy to make and perfect for any occasion.

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: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

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New Secret Recipe
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Smooth and Spicy Bean Dip

1 15-ounce can chickpeas, drained
1/4 cup chopped onion
2 Tbs lemon juice
2 Tbs olive oil
1 garlic clove, minced (1 to 2 cloves)
1 tsp ground cumin
1/4 tsp salt
1/4 tsp cayenne
1/4 tsp hot pepper sauce, to taste
1/4 cup finely chopped parsley

Combine all ingredients except parsley in food processor bowl with metal blade.

Process until smooth; remove from processor to serving bowl and stir in parsley. Thin with a little water, if desired, if dip is too thick.

Cover and refrigerate until serving.

Serve with vegetable relishes and pita bread wedges, crisped in a hot oven.

Serves 12

Enjoy these great tasting recipes from our forum:

- Easter Ham

- Roasted Vegetable Stacks

- Chocolate Mousse Easter Pie

- Easter Bread Ring

Find these recipes and many more on our forum: Go Here

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Until next time… Be Well!

Kind Regards,

Ron

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Apr
16
2014

Texas Roadhouse Buttery Dinner Rolls

Posted by: ChefTom in Categories: Recipes, Texas Roadhouse.

Today’s secret recipe (below) would make a great addition to your Easter dinner.  Texas Roadhouse has these buttery dinner rolls that are out of this world.  These roll come out so much better than those store-bought ones and they go well with pretty much any main dish.

Serve your fresh baked rolls with Texas Roadhouse’s cinnamon butter using this recipe from our forum: Go Here

Enjoy!

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New Secret Recipe
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Texas Roadhouse Buttery Dinner Rolls

3 cups Flour
2 packages (1/4 ounce size) Active Dry Yeast
1 teaspoon Salt
2 tablespoons Sugar
1/4 cup Nonfat Dry Milk
1 1/4 cup Warm Water (105-115 degrees F)
1 large Egg, slightly beaten
8 tablespoons Butter, melted
2 tablespoons Butter-Flavored Vegetable Shortening

Place 2 cup flour in a large mixing bowl. Add yeast, salt, sugar and dry milk. Set aside.

In a mixing bowl, combine water and egg and stir to blend. Make a well in the center of the dry ingredients. Pour water mixture into the well. Mix by hand, beating 150 strokes and frequently scraping bottom and sides of bowl.

Add 1/2 of the melted butter and beat to incorporate. Add remaining flour, about 1/3 cup at a time, beating to incorporate each addition. Cover bowl with plastic wrap. Set dough in a warm, draft free place such as oven with a pan of the hottest tap water on the rack below. Allow batter to rise until doubled in bulk, about 1 hour.

Coat cups, bottoms and sides of muffin pan (or two small round pans) with shortening. Punch down batter (batter will be extremely soft and sticky). Drop by hand or spoonful into prepared muffin cups (or in pan, each touching the next). Brush dough with 1/2 remaining melted butter. Let rise uncovered in a warm draft free place until doubled in bulk, about 30 minutes.

Bake rolls on middle rack in preheated 400 degrees F oven, for 16-18 minutes.

Brush tops of baked rolls with remaining melted butter.

Source: Recipe4Living

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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Apr
14
2014

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Today’s 5 star secret recipe is for an incredible cold couscous salad that’s out-of-this-world yummy.  This cold yet tangy salad combines so many vibrant flavors and is the perfect way to celebrate the warmer weather we’ve been experiencing lately.

This dish comes from Mendocino Farms which has seven locations in the Los Angeles area.  Mendocino Farms is all about eating what is seasonally fresh and locally sourced.  They are known for a fantastic menu of sandwiches, salads and soups that are inspired by fine dining entrees.

We have some more great couscous recipes on our forum for you to try: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Mendocino Farms’ Curried Couscous with Roasted Cauliflower

1 (1-pound) box Israeli couscous or orzo
1 head cauliflower, florets broken into pieces
1 tablespoon curry powder
1 tablespoon turmeric
1 tablespoon ground cumin
1 tablespoon ground coriander
1 1/2 teaspoons salt, more to taste
1 teaspoon cayenne pepper, more to taste
3 tablespoons light brown sugar, more to taste
3 tablespoons oil
2 small carrots, peeled, finely diced
1 cup vegan mayonnaise (or mayonnaise)
1/2 bunch cilantro, chopped
1/2 lime, juiced

Cook the couscous according to the instructions on the package. Rinse in cold water, drain well, put in a bowl and set aside. Heat the oven to 450 degrees.

In a separate bowl, toss the cauliflower with the curry powder, turmeric, cumin, coriander, salt, cayenne, brown sugar and oil. Spread out on a foil-lined rimmed baking sheet and roast in the oven until cauliflower is browned around the edges but still crunchy, about 10 minutes. Remove just the cauliflower and put it in the bowl with the pasta.

On the same rimmed baking sheet, place the carrots and, using a spatula, toss the carrots with the leftover spices and oil. Roast the carrots until brown around the edges but still crunchy, about 8 minutes. (If you find that the spices and oil are a little overly browned from roasting the cauliflower, toss the carrots using the same proportion of new spices, salt, sugar and oil.) Add to the couscous.

Fold in the vegan mayonnaise, cilantro and lime juice with the pasta. Taste, and adjust spices and seasoning if desired. Refrigerate, covered, until ready to serve.

Serves 10

Source: LA Times

Get more secret restaurant recipes on our Secret Recipe Forum: Go Here

Or you can get our full collection of the world’s finest 5-Star Restaurant recipes: Go Here
Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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