The Restaurant Recipe Blog

Sep
01
2014

The Black Cat Bistro in Cambria, California is known for their fantastic food and phenomenal desserts.  This cozy restaurant features a local, seasonal menu and a wonderful wine list.

Today’s 5 star secret recipe is for Black Cat’s sticky toffee pudding.  This sweet dish is rich and decadent and is topped with their house-made warm toffee sauce.

To prepare Black Cat Bistro’s toffee sauce use this recipe from our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Black Cat Bistro’s Sticky Toffee Pudding

3/4 cup chopped seeded dates
1/2 cup water
1/4 cup brandy
1 teaspoon baking soda
1/4 cup (1/2 stick) butter, softened
1/2 cup sugar
1/4 cup brown sugar
2 tablespoons molasses
1 egg
1 teaspoon vanilla extract
1 cup (4 1/4 ounces) plus 1 tablespoon flour
1 teaspoon baking powder
Toffee Sauce, heated
Whipped cream

In a medium saucepan, combine the dates, water and brandy over high heat. Once the mixture comes to a boil, reduce to a simmer and cook for about 2 minutes to soften the dates, making sure the chopped pieces are broken up and not clumped together. Remove from heart and immediately stir in the baking soda, keeping in mind that the soda will foam up. Set the mixture aside to cool.

Heat the oven to 375 degrees. Heavily butter 6 (4-ounce) ramekins. Place the ramekins in the refrigerator while preparing the pudding batter.

In a bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the butter and both sugars until light and fluffy, 3 to 5 minutes. Add molasses, egg and vanilla, and beat until blended. Gradually beat in the flour and baking powder, careful not to overmix. Fold in the cooled date mixture by hand using a spatula or large spoon.

Divide the mixture among the prepared ramekins, filling each approximately three-fourths of the way full. Place the ramekins on a baking sheet and bake until the pudding is set and firm on top, about 30 minutes. Remove from the oven and poke holes into the hot puddings. Pour over some heated toffee sauce to soak the puddings. Serve the puddings warm, with sauce on the side topped with whipped cream. (If not serving right away, cook the cakes and then refrigerate up to 3 days; rewarm before serving.)

Serves 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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Aug
29
2014

Chicken & Almond Salad

Posted by: ChefTom in Categories: Recipes.

It’s hard to believe that the summer is almost over.  Time to start all of that fun back to school preparation.  To help maximize the summer time you have left, I’ve selected some great-tasting recipes that are inexpensive and can be made in a flash.  First, I have a secret recipe for a delicious chicken salad with almonds and white grapes.  Serve it on bread or over lettuce for an enjoyable lunch or dinner.

This recipe is only one of the tried and true chicken recipes featured in the “300 Chicken Recipes” cookbook.  This essential collection of mouthwatering chicken recipes has everything from casseroles to appetizers to pot pies, and more.

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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Chicken & Almond Salad

1 1/2 cups cooked chicken
3/4 cup diced celery
1 1/2 tbsp. lemon juice
1/2 cup seedless white grapes
1/2 cup almonds
1/2 tsp. dried mustard
3/4 tsp. salt
1/16 tsp. pepper
1/8 cup light cream
1 hard boiled egg, sliced
1/2 cup mayonnaise

Mix cream and mayonnaise together with mustard, lemon juice, salt and pepper. Pour over other ingredients and fold together.

Enjoy these great tasting recipes from our forum:

- BLT Burger

- Avocado Chicken Melt

- Zucchini Noodles

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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Aug
27
2014

Wingstop Garlic Parmesan Wings

Posted by: ChefTom in Categories: Recipes, Wingstop.

One of my favorite flavors of chicken wings served at Wing Stop is the garlic Parmesan wings.  These are perfect for anyone who is not in the mood for the popular hot and spicy buffalo wings.  This secret recipe will show you how to make these wings along with the signature garlic Parmesan sauce at home.  This buttery garlic-Parmesan sauce is so simple and tastes sinfully delicious.

We also have a great selection of chicken wing recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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Wingstop Garlic Parmesan Wings

2 pounds chicken wings
2 cups flour
2 teaspoons seasoned salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1/4 cup butter
2 teaspoons garlic powder
2 tablespoons Parmesan cheese
Parsley for garnish – if desired

Preheat oven to 350 degrees F. Blend together flour, seasoned salt, cayenne pepper and ground black pepper. Cut wings and dredge them in the flour. Heat oil to 350 degrees. Fry wings for about 5 to 7 minutes, and then drain on a wire rack. Depending upon the side of your pot fry 5 or 6 wings at a time. Be sure to stir the wings once during cooking to make sure that the wings cook evening. Cook the wings until they just begin to brown. Bake wings for about 15 minutes or until the chicken is cooked through.

Prepare the sauce by melting the butter and the garlic powder in a small pan. When the wings have finished cooking in the oven place the wings into a large bowl. Stir in half of the Parmesan cheese into the melted butter. Pour the melted garlic butter over the wings and toss until the wings are well coated. Serve the wings by sprinkling the remaining Parmesan cheese top of the wings.

Source: Secret Recipe Forum

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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Aug
25
2014

Today’s 5 star secret recipe for a rich and decadent dessert from Oxheart in Houston, Texas.  At Oxheart they take Texas’ best ingredients and cook them in a focused and creative way.  Everyone that has dined there raves about the wonderful flavors that chef Justin Yu creates.

They make a delicious chocolate-juniper cake topped with milk jam crème fraîche.  The toasted juniper berries bring a unique flavor to this cake.  The cake itself is moist and absolutely wonderful.

You can make your own milk jam crème fraîche by using this recipe on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Oxheart’s Chocolate-Juniper Cake with Milk Jam Crème Fraîche

Nonstick vegetable oil spray
2 teaspoons (heaping) juniper berries
1 3/4 cups all-purpose flour
1 2/3 cups sugar plus more for coating
1/2 cup plus 1 tablespoon natural unsweetened cocoa powder
2 teaspoons kosher salt
1 1/2 teaspoons baking soda
3/4 cup buttermilk
3/4 cup vegetable oil
2 large eggs
Milk Jam Crème Fraîche

Preheat oven to 350°. Coat a 13x9x2″ glass baking dish with nonstick spray. Line bottom with parchment paper; spray parchment and set aside. Toast juniper berries in a small skillet over medium heat until aromatic, 2–3 minutes. Let cool. Finely grind in spice mill.

Sift flour, 1 2/3 cups sugar, cocoa powder, salt, baking soda, and ground juniper berries into a large bowl. Whisk buttermilk, oil, eggs, and 1 Tbsp. plus 1 tsp. water in a medium bowl. Whisk wet ingredients into dry ingredients. Pour batter into prepared baking dish; smooth top.

Bake cake until a tester inserted into the center comes out clean, 35–40 minutes. Let cool in pan on a wire rack. Cover and chill in freezer until frozen, about 2 hours. DO AHEAD: Can be made 3 weeks ahead. Wrap in 2 layers of plastic; keep frozen.

Unwrap cake and invert onto a work surface; discard parchment. Using a long serrated knife, trim cake to form clean edges. Cut cake in half lengthwise, then cut each half crosswise into 1 1/4-inch–wide bars.

Heat a nonstick skillet over medium heat. Pour a layer of sugar onto a plate. Roll each bar in sugar, coating completely. Working in batches, caramelize cake in skillet, turning with tongs to brown evenly, about 30 seconds per side per batch (be careful; the sugar burns quickly). Serve warm, with Milk Jam Crème Fraîche.

Serves 8

Source: Bon Appetit

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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