CherryGems-bake

Fire Lake Grill Meatballs in Porcini Sauce

Today’s 5 star restaurant secret recipe comes Fire Lake Grill in Minnesota.  Fire Lake Grill House & Cocktail Bar is known for serving regionally grown Minnesota inspired cuisine. They embrace the farm-to-table concept that incorporates fresh and local produce wherever possible in their two locations at Radisson Blu Mall of America and Radisson Blu Minneapolis Downtown.  One of their signature dishes is the meatballs in a porcini mushroom sauce.

Serve this dish with some mashed potatoes by following this recipe on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Fire Lake Grill Meatballs in Porcini Sauce
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Meatballs:
1/2 lb. Ground Beef
1/2 lb. Ground Pork
1/2 lb. Ground Duck (chicken or turkey can be substituted)
2 slices white bread crusts removed
1/4 cup milk
1/3 cup finely chopped onion
1/2 tablespoons clarified butter
1 egg yolks + 1 whole egg
1/4 tsp black pepper
1/4 tsp all spice
1/8 tsp nutmeg
1 tsp kosher salt
1 tablespoons honey

Porcini Sauce:

1/2 shallot minced
1 cloves garlic minced
1/2 tablespoon clarified butter
1 and 1/2 cups chicken stock
1/4 cup heavy cream
1/8 cup roux (flour butter mixture)
1/4 oz. dried porcini mushrooms
Salt & Pepper to taste

Tear bread into small pieces and add to a mixing bowl with milk to soften. Sauté onion in clarified butter over medium. Stir onions until translucent and add to mixing bowl. Add meat and remaining ingredients to mixing bowl and using hands mix all ingredients together to incorporate evenly. Sauté a small amount of the meatball mixture and taste to check seasoning. Adjust if needed.

Using a 1-ounce scoop portion meat and roll into balls. Place on a sheet pan evenly spaced and bake in a preheated 325-degree oven for approx. 10-12 minutes to cook through. 165-degree internal temp. Remove from oven and let rest.

To prepare sauce:

Preheat sauce pan on medium high heat. Add clarified butter, minced garlic, shallot and dried porcini mushrooms. Sauté to caramelize lightly. Deglaze by adding liquid (chicken stock and cream). Lower heat to achieve a simmer. Reduce by 1/3 and season with salt and pepper to taste. Whisk roux into liquid (roux = 2oz butter, 2oz flour – combine over medium heat and stir until light golden brown). Continue to whisk sauce until thickened. Keep warm until service.

To serve sauté meatballs in clarified butter to brown and add sauce to coat meatballs. Traditionally served with mashed potatoes, pickles and lingonberry relish.

Yield approx. 25 meatballs Recommend 5 meatballs per serving.

Have a comment or question about this recipe? Post it here

Source: Recipe Secrets Forum

Until Next Time… Be Well!

Kind Regards,

Ron

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CherryGems-bake

Pan-Seared Halibut with Red Onion Relish

I have some delicious new recipes(below) for you to try that are easy to prepare and loaded with wonderful flavors.  In case you’re like me and trying to eat healthier in the new year, I have a low fat secret recipe for you to try as well.  Pan seared halibut topped with a red onion relish, serve with some steamed vegetables on the side.

This dish is only one of the delicious recipes featured in the “Low Fat Cooking Volume 1” cookbook.  This book features over 100 flavor-packed low fat recipes that you’ll love.

Members of our Secret Recipe Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download your first 5 cookbooks 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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Pan-Seared Halibut

1 Tbs olive oil
4 halibut steaks, skinned, about 6 oz each
1/2 tsp cornstarch mixed with 2 tsp of cold water
2 Tbs snipped fresh chives, to garnish

Red Onion Relish:
2 red onions
6 shallots
1 Tbs lemon juice
2 tbs olive oil
2 Tbs red wine vinegar
2 tbs superfine sugar
2/3 cup fish stock
salt and pepper

To make the relish, shred the onions and shallots thinly, then place in a small bowl and toss in the lemon juice.

Heat the oil for the relish in a skillet over medium heat. Add the onions and shallots and cook for 3-4 minutes, or until just softened.

Add the vinegar and sugar and cook for an additional 2 minutes over high heat. Pour in the stock and season well with salt and pepper. Bring to a boil, then reduce the heat and simmer gently for an additional 8-9 minutes, or until the sauce has thickened and is slightly reduced.

Brush a nonstick ridged grill pan or skillet with oil and heat over medium-high heat until hot Press the fish steaks into the pan to seal, then reduce the heat and cook for 4 minutes. Turn the fish over and cook for 4-5 minutes,, or until cooked through. Drain the fish on paper towels and keep warm.

Stir the cornstarch paste into the onion relish and heat through, stirring, until thickened.Season to taste with salt and pepper.

Pile the relish onto 4 warmed serving plated and place a fish steak on top of each. Garnish with snipped chives and serve.

Servings: 4

Source – Low Fat Cooking Volume 1

Enjoy these great-tasting recipes from our forum:

Tortilla Chip Crusted Tilapia

Skillet Chicken & Vegetables

Slow-cooked Pepper Steak

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

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CherryGems-bake

Chi-Chi’s(™) Old West Oven Fried Chicken

Today I have a secret recipe for Chi-Chi’s Old West Oven Fried Chicken.  This chicken dish is flavored with a Tex-Mex twist and is baked in the oven for a slightly healthier alternative to deep frying.  The result is a juicy chicken with a nice and crispy coating that isn’t greasy.  Use crushed red pepper flakes in this recipe for a little extra kick.

Serve your chicken with a side of homestyle macaroni and cheese by following this tasty recipe on our forum: Go Here

Enjoy!

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New Secret Recipe
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Chi-Chi’s(™) Old West Oven Fried Chicken
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 (8 ounce) jar taco sauce (your favorite)
1 egg
2 cloves garlic, minced
2 cups crushed cornflakes
2 teaspoons chili powder
2 teaspoons cumin powder
1 teaspoon oregano
Dash ground cloves
Crushed red pepper to taste (optional)
2-1/2 pounds chicken thighs
6 tablespoons butter, melted

Preheat oven to 375 degrees F.

In a shallow dish, whisk together taco sauce, egg and garlic.

In a plastic or paper bag, combine cornflakes, chili powder, cumin, oregano, ground cloves and crushed red pepper if using.

Dip chicken pieces in sauce; toss in cornflakes mixture; place on a greased shallow baking pan. Drizzle with butter; bake 45 minutes or until golden and tender, and juices run clear.

Serves 2

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

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CherryGems-bake

DiNic’s Pulled Pork Italiano

Today’s 5 star restaurant secret recipe comes from DiNic’s in Philadelphia, PA.  Crowds pack this fourth generation sandwich shop to enjoy one of their classic Italian sandwiches.  Their signature sandwich is the pulled pork Italiano which is loaded with Provolone and roasted long hot peppers on top top of luscious wine-and-herb-braised pulled pork.  A Philly favorite and voted best sandwich in America by the Travel Channel.

Serve your sandwich with some homemade sweet potato chips by following this recipe on our forum: Go Here

Enjoy!

=-=-=-=-=-=-=-=-=-=-=-=-=-=
5 Surprising Health Benefits of Lemon (Backed By Science)
Learn why lemon water is quickly becoming the “sports drink” of choice among top tier athletes, fitness experts, and health enthusiasts worldwide: Go Here
=-=-=-=-=-=-=-=-=-=-=-=-=-=

=-=-=-=-=-=-=-=-=-=-=-=-=-=
New 5 Star Secret Recipe
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DiNic’s Pulled Pork Italiano
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

3 tbsp. ground fennel seeds
3 tbsp. dried parsley
1 1⁄2 tbsp. dried thyme
3 1⁄2 tsp. crushed red chile flakes, plus more
1 (6-7-lb.) pork shoulder, butterflied
3 sprigs rosemary, stemmed and finely chopped
1 head garlic, finely chopped
Kosher salt and freshly ground black pepper, to taste
4 cups beef stock
1⁄2 cup red wine
1 medium yellow onion, thinly sliced
1 bay leaf
1⁄2 cup canned crushed tomatoes
2 lb. broccoli rabe
1⁄4 cup canola oil
32 slices sharp provolone
8 (12″) crusty Italian rolls, split
24 roasted long hot peppers

Heat oven to 450°. Combine fennel, parsley, thyme, and 3 tsp. chile flakes in a small bowl; set aside. Open pork shoulder on a work surface, and spread with half of herb mixture, rosemary, 1⁄4 of the chopped garlic, salt, and pepper. Roll up shoulder, tie with kitchen twine at 1″ intervals to secure, and season out-side with remaining herb mixture, salt, and pepper. Transfer to a roasting pan and roast until browned, about 40 minutes. Remove pan from oven, and heat broiler. Add remaining garlic to pan, along with stock, wine, onion, and bay leaf; pour tomatoes over top and sides of pork shoulder. Broil until tomatoes are caramelized, about 20 minutes. Reduce oven temperature to 325°, cover pork with parchment paper, and cover roasting pan with aluminum foil. Cook until internal temperature of pork reaches 165°, about 2 hours. Set aside to cool.

Transfer pork to cutting board, and remove bay leaf from pan. Transfer juices to a blender and purée; transfer to a 4-qt. saucepan and keep warm. Pull pork apart into large pieces and add to pan juices.

Meanwhile, bring a large pot of salted water to a boil, and add broccoli rabe. Cook, stirring, until just tender, 2–3 minutes. Drain and transfer to a bowl of ice water to cool. Drain, and dry thoroughly with paper towels. Heat oil in a 12″ skillet. Working in batches if necessary, add remaining chile flakes and broccoli rabe and cook, stirring, until crisp and warmed through, about 4 minutes. Set aside.

Place 4 slices provolone on bottom half of each roll, and top with pork. Add broccoli rabe and peppers.

Serves 8

Have a comment or question about this recipe? Post it here

Source: Saveur

Until Next Time… Be Well!

Kind Regards,

Ron

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

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