The Restaurant Recipe Blog

Oct
29
2014

Boston Market Cornbread

Posted by: ChefTom in Categories: Boston Market, Recipes.

Boston Market makes a delicious corn bread that they serve with their meals.  What makes this sweet corn bread so special is its fluffy cake-like texture.  Today’s secret recipe (shown below) will show you exactly how to recreate this corn bread at home.  This recipe makes a nice size batch which is good because everyone always devours these yummy treats.

We have a great selection of Boston Market recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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Boston Market Cornbread

1 box Jiffy Mix Cornbread Mix
1 box Jiffy Mix Yellow Cake Mix
or
2 boxes Jiffy Mix Cornbread Mix
1 box regular yellow cake mix

Mix both boxes according to directions, and combine the batter. I generally use a large mix bowl, and add both boxes together, and add the other ingredients all at once.

If you have only boxes of jiffy mix, use a brownie sized baking pan, 8 x 8, if you are going to use a box of regular cake mix, use a 9 x 13 inch pan.

Bake at 350 degrees until done, this takes about 30 minutes, test for doneness.

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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Oct
27
2014

August’s Charred Broccoli Salad

Posted by: ChefTom in Categories: 5 Star Restaurant, Recipes.

Today’s 5 star secret recipe comes from chef John Besh’s August restaurant in New Orleans.  At August they serve up contemporary French fare in a chandelier-studded 19th-century space.  The menu is based on fresh local ingredients along with excellent wine pairings.

They have a wonderful salad of charred broccoli, citrus and a nice, light dressing.  Broccoli is cooked over a hot grill until crisp-tender, then tossed with tangy sections of grapefruit, orange and thinly sliced shallot.  This salad is tossed with a bright vinaigrette and garnished with crumbled cotija cheese and freshly grated horseradish root.

This makes a great accompaniment for this yummy chicken dish on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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August’s Charred Broccoli Salad

Vinaigrette:

2 oranges
1 grapefruit
1/4 cup rice vinegar
1 tablespoon sugar
2 teaspoons prepared horseradish
1 teaspoon minced shallot
1/4 cup olive oil, more to taste
Salt

Supreme the oranges and grapefruit: Using a very sharp knife, cut off the top and the bottom of the fruit, so it will sit flat on the cutting board. Starting where you see the orange and grapefruit separate from the white pith, cut away one section of peel and pith, following the line of the fruit. This will expose the underlying fruit. Continue cutting away sections of the peel and pith until only fruit remains. When you’re done, go back over the fruit, removing any traces of pith.

Working over a small bowl to catch the juice, slice the fruit into sections: Make a cut between the fruit and membrane, then do the same on the other side, freeing pure fruit. Repeat until you have removed all the fruit from the membrane. Squeeze any juice from the remaining membrane into the bowl. You will need about 2 tablespoons juice for the vinaigrette. Set the peeled fruit segments aside to use in assembling the salad.

Make the vinaigrette: To the bowl with the juice, whisk in the vinegar, sugar, horseradish and shallot. Slowly whisk in the olive oil, emulsifying to form a vinaigrette. Taste and add one-half teaspoon salt, or as desired. This makes about 1 cup vinaigrette, which will keep, covered and refrigerated, up to 1 week.

Charred broccoli salad:

2 large stalks broccoli (1 generous pound)
1 tablespoon oil
Salt
1/2 teaspoon chile flakes, or to taste
2 supremed oranges
1 supremed grapefruit
1 shallot, shaved into thin rounds
Prepared vinaigrette
1/3 cup crumbled cotija or feta cheese
Freshly grated horseradish root, for garnish

Heat a grill over medium-high heat until hot. Peel the broccoli stalks and cut the broccoli (stalks and florets) into large, bite-sized pieces. Toss the broccoli with the oil, a pinch of salt and the chile flakes. Grill the broccoli until lightly charred and crisp-tender, 8 to 10 minutes (the stalks will take longer to grill than the florets). Remove from heat.

In a large bowl, toss the broccoli with the orange and grapefruit segments and the shallots. Add 3 to 4 tablespoons vinaigrette, or enough to lightly coat, and gently toss it with the broccoli and citrus. Put the broccoli salad on a platter and garnish it with crumbled cotija or feta cheese. Grate the horseradish root over the salad, garnishing with about 1 teaspoon root, or to taste. Serve immediately.

Serves 4-6

Source: LA Times

Get more secret restaurant recipes on our Secret Recipe Forum: Go HereOr 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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Oct
24
2014

Mummy Face Pizzas

Posted by: ChefTom in Categories: Recipes.

Today I have some exciting new recipe ideas (below) for your weekend meals.  These dishes are bursting with flavor and are sure to please your palate.  First I have a secret recipe for a fun Halloween inspired dish that your kids will love.  With a little creativity, a boring bagel is turned into a yummy pizza that looks like a spooky mummy.

This recipe is only one of many Halloween recipes featured in the “Spooky Fun Halloween Recipes” cookbook.  This new cookbook features over 50 creative and fun Halloween recipes.

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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Mummy Face Pizzas

1 plain bagel (3-1/2 inch), cut horizontally in half (or use an English muffin)
2 Tbs pizza sauce
2 sticks Mozzarella String Cheese
4 slices black olives

Heat oven to 400ºF.

Spread bagel halves with sauce. Pull cheese into thin strips; place in random criss-cross fashion on tops of bagels to resemble mummy bandages. Trim ends with kitchen shears. Add olives for the eyes.

Place on baking sheet.

Bake 10 min. or until bagels are crisp and cheese is melted.

Servings: 2

Enjoy these great tasting recipes from our forum:

- Mini Cheeseburger Pies

- Crab & Shrimp Quiche

- Two-Bean Soup with Kale

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

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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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Oct
22
2014

Olive Garden Herb Roasted Chicken

Posted by: ChefTom in Categories: Olive Garden, Recipes.

It’s always enjoyable when you can easily prepare a home cooked meal.  Today’s secret recipe (below) is an excellent dish to make for a nice family dinner.  Olive Garden’s herb roasted chicken comes out perfectly moist and tender.  Every bite is full of fresh vibrant flavors of rosemary, sage, thyme and lemon.

No meal is complete without a side dish, so prepare some broccoli and cheese topped potatoes by following this recipe from our forum: Go Here

Enjoy!

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Olive Garden Herb Roasted Chicken

1 (3½-4lb) roasting chicken
Extra virgin olive oil
6 large fresh rosemary sprigs
6 bunches fresh sage
6 bunches fresh thyme
Kosher salt to taste
Black pepper- to taste
Crushed red pepper- optional
1 lemon, cut into wedges

Pre-heat oven to 375 degrees F.

Strip leaves from 1 bunch each of the rosemary, thyme and sage. Chop well.

Empty cavity of the chicken and pat dry with a paper towel. Rub chicken with olive oil. Sprinkle on half of the chopped herbs. Add salt and pepper. Rub chicken to evenly distribute herbs and seasonings.

Place half of the remaining herbs on a roasting tray. Put chicken on top of the herbs, and the remaining herbs inside the cavity.

Roast the chicken approx 1 hour at 375 ºF, or until meat thermometer reads 165ºF at the deepest part of the thigh, and juices run clear.

Transfer to serving platter. Garnish with lemon wedges and serve immediately.

Serves 4

Source: Olive Garden

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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