The Restaurant Recipe Blog

Sep
17
2014

Joe’s Crab Shack Blue Crab Dip

Posted by: ChefTom in Categories: Joe's Crab Shack, Recipes.

Today’s secret recipe is for one of the most popular appetizers served at Joe’s Crab Shack.  Their blue crab dip is full of flavor and ridiculously easy to prepare.  For the best results, use fresh crab meat.  For a healthier version you can substitute low fat cream cheese.

Enjoy this before dinner or serve it for friends the next time you have a party.  Once you try these, you’ll see how addictive they can be.

We have many more Joe’s Crab Shack recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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Joe’s Crab Shack Blue Crab Dip

8 ounces cream cheese, softened
2 cups crabmeat (canned works well)
1/4 cup diced green onion
1 tablespoon minced mild red chili pepper
1 tablespoon mild green chili pepper (Anaheim)
1/4 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons shredded Parmesan cheese

In bowl, combine first 7 ingredients.  Mix well.

Transfer to oven safe dish (preferably a wide dish so that the dip is only about an inch deep); sprinkle with Parmesan cheese.

Place in preheated broiler; broil for a few minutes until the top begins to brown a bit.

Garnish top with:

sprinkle of paprika a bit of minced fresh parsley

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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Sep
15
2014

This weekend we went apple picking and now I have a bounty of fresh apples to make use of.  Of course you have your apple pies and crumbles, but today’s 5 star secret recipe takes it to another level.  This crumble from Spago is jam-packed with apple, fennel and rhubarb for a wonderful flavor.  Fennel in a dessert may sound odd, but its delicate anise flavor complements that sweet-tart mix of apples and rhubarb. The result is brilliant.

Spago is one of Los Angeles’ most iconic restaurants.  Wolfgang Puck opened Spago in 1982 and it’s been a huge success ever since.  Spago is a popular hot spot among celebrities and foodies alike.

For more great apple recipes, visit our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Spago’s Pink Lady Apple, Fennel and Rhubarb Crumble with Buttermilk Sherbet

Buttermilk sherbet:

3/4 cup sugar
1/2 cup water
1/2 cup heavy cream
1/4 teaspoon lemon zest
2 cups buttermilk
1/4 cup lemon juice
Pinch of salt

In a heavy metal saucepan combine the sugar and water. Bring to boil.

Remove from heat and stir in the heavy cream, zest, buttermilk, lemon juice and pinch of salt.

Freeze according to the ice cream maker’s instructions. Makes about 3 1/2 cups.

Almond crumble:

1/4 cup butter, ice-cold
1/4 cup flour
1/4 cup almond meal or almond flour
1/4 cup powdered sugar
Pinch of salt

Heat the oven to 350 degrees. Cut the butter into quarter-inch pieces.

Place the flour, almond meal or flour, powdered sugar and pinch of salt into the bowl of a mixer fitted with the paddle attachment. On low speed, paddle the dry ingredients until evenly distributed. Add the cold butter and watch closely while you blend for about 1 minute or until the mixture resembles small pebbles. Or stir the flour, almond meal or flour, sugar and salt together and cut in the butter with a pastry blender.

Remove the mixture from the mixer, scrape down. Spread the mixture evenly onto a parchment-lined baking sheet. Bake 8 minutes. Remove from the oven and with an off-set metal spatula toss the crumble to distribute. Return to the oven and bake for 2 to 3 minutes, until the crumble is evenly golden brown.

Apple, fennel and rhubarb filling:

1 pound Pink Lady apples, peeled, quartered and sliced
1/2 pound fennel
1/2 pound rhubarb, peeled and sliced into eighth-inch slices
3/4 cup verjuice , divided
2/3 cup apple juice
1 cup sugar, divided
3 tablespoons cornstarch
2 tablespoons lemon juice
1/4 teaspoon rose water
1/4 teaspoon orange zest

Grate the apple and fennel on a box grater on medium holes directly into large stainless steel mixing bowl. Squeeze the juice from the grated apple and fennel and pour the juice into a saucepan. Add the rhubarb to the bowl; toss the apple, fennel and rhubarb and set aside.

Add half the verjuice , the apple juice and half the sugar to the pan and bring to a boil. In a small cup, mix together the remaining sugar and the cornstarch. Add the remaining verjuice and stir to create a slurry. Add to the juice. Bring back to a boil, then reduce the heat and cook for 2 minutes until thickened and bubbling.

Pour the juice mixture over the fruit. Add the lemon juice, rose water and orange zest. Stir to combine.

Spoon the fruit mixture into 8-ounce ramekins. Top with 2 to 4 tablespoons of baked crumble.

Bake 350 degrees for 20 minutes on the lower rack. If the crumble starts to darken, cover with foil. Serve with buttermilk sherbet.

Serves 8

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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Sep
12
2014

Chocolate Caramel Pecan Cheesecake

Posted by: ChefTom in Categories: Recipes.

I have some delicious new recipes to make your weekend cooking nice and easy.  These dishes come together with a few simple ingredients and can be cooked in about 30 minutes.  First I have a secret recipe for a yummy chocolate caramel pecan cheesecake.  A wonderful dessert to enjoy this weekend.

This recipe is only one of the decadent cheesecake recipes featured in the “Cheesecake Lovers Cookbook“.  This cookbook contains a wonderful collection of rich and delicious cheesecake 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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New Secret Recipe
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Chocolate Caramel Pecan Cheesecake

Base:
2 c Vanilla wafer crumbs
6 tb Margarine, melted

Body:
1 ea 14-ounce bag caramels
1 cn 5-ounce evaporated milk
1 c Chopped pecans, toasted
2 pk 8-ounce cream cheese, soften
1/2 c Sugar
1 ts Vanilla
2 ea Eggs
1/2 c Semi-sweet chocolate pieces

Base:

Combine crumbs and margarine; press onto bottom of 9-inch springform pan.

Bake at 350 degree F, 10 minutes.

Body:

In 1 1/2 quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth.  Pour over crust. Top with pecans.

Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add
eggs, one at a time, mixing well after each addition. Blend in chocolate; pour over pecans.

Bake at 350 degrees F, 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Garnish with whipped cream and additional finely chopped pecans, if desired.

Enjoy these great tasting recipes from our forum:

- Beer Marinated Peppered T-Bones

- Easy Chicken Stroganoff

- Honey Pecan Pork Chops

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

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RECOMMENDED:

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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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Sep
10
2014

Panda Express Chow Mein

Posted by: ChefTom in Categories: Panda Express, Recipes.

Today’s secret recipe will show you how to prepare Panda Express’ chow mein.  Chow mein is a popular Chinese dish of stir-fried noodles with shredded cabbage, bean sprouts, celery and a flavorful sauce.

This recipe can be whipped up in a few minutes and tastes just as good as at the restaurant.  You can serve this dish as a side dish, or make it into an entree by adding some shrimp, diced pork or chicken.

We have many more Panda Express recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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Panda Express Chow Mein

2 tbsp. peanut or vegetable oil, divided
4 sliced scallions
3 cups coarsely shredded napa cabbage
1/2 cup bean sprouts
1/2 cup sliced celery
1/4 tsp. sugar
one cup chicken broth
1 tbsp. soy sauce
1/2 tbsp. untoasted sesame oil
1 tbsp. corn starch
2  tbsp. water
red pepper flakes, to taste
1/2 pound dry chow mein noodles

Prepare chow mein noodles according to the package directions. Drain, toss with a tbsp. peanut or vegetable oil and set aside.

Heat a tbsp. peanut or vegetable oil in a wok or large skillet. Add scallions, cabbage, spouts and celery and stir-fry for about three minutes, or until vegetables start to wilt. Remove vegetables from pan and set aside.

Add cooked chow mein noodles to wok or skillet and stir fry for about two minutes, until hot. Return vegetables to the pan with noodles.

Combine sugar, broth, soy sauce and sesame oil in a small bowl. Pour over mixture in the wok, and stir to coat.

Combine corn starch and water in a small bowl. Add to pan, stirring until sauce thickens.

Season with red pepper flakes to taste, and serve.

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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