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Cafe Sevilla’s Albondigas (Meatballs)

Today’s 5 star restaurant secret recipe comes from Cafe Sevilla in Riverside, California.  Cafe Sevilla serves authentic Spanish cuisine and seafood specialties.  On the menu they have the most delicious meatballs that are seasoned with roasted garlic, oregano, fresh basil and cilantro.  Grated Manchengo cheese lends a rich, deep flavor to these tender pork and beef meatballs.

To roast garlic for this recipe, cut off the pointy top of a head of garlic to expose the tips of the cloves. Place the garlic on a small sheet of foil, cut end facing up. Drizzle a little olive oil over the cut end of the garlic head, and sprinkle a pinch each of salt and pepper. Wrap the garlic head in the foil and roast in the oven at 325 degrees until the cloves have softened, about an hour.

You can also find many more meatball recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Cafe Sevilla’s Albondigas (Meatballs)
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

2 tablespoons olive oil
2 cups minced onion, from about 1 large onion
4 ounces roasted garlic, puréed (about 1/3 cup), see Note
About 1/2 cup (3/4 ounce) chopped fresh basil leaves
About 1/2 cup (3/4 ounce) chopped fresh cilantro
1 tablespoon dried oregano
1 tablespoon Spanish paprika
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
2 eggs
1 cup plain bread crumbs
1 pound ground pork
1 pound ground beef
1 cup grated Manchego or Parmesan cheese
Chopped parsley, for serving

In a sauté pan heated over medium heat, combine the olive oil and onions, cooking the onions until they soften and become translucent, 6 to 8 minutes. Remove from heat and place the onions in a large mixing bowl.

To the bowl, add the roasted garlic, basil, cilantro, oregano, paprika, salt and pepper, stirring to combine. Set the mixture aside until the onion has cooled to room temperature.

To the cooled onion mixture, stir in the eggs and bread crumbs, then the ground pork, beef and cheese, mixing with your hands until uniform and fully combined.

Divide the mixture into 36 meatballs, each about one-fourth cup. The meatballs may be covered and refrigerated at this point up to 3 days before cooking.

To cook the meatballs, heat the oven to 375 degrees. Spread the meatballs out onto foil- or parchment-lined baking sheets, spacing them an inch or so apart for even cooking.

Cook the meatballs until firm and golden and a thermometer inserted reaches 165 degrees, 15 to 20 minutes. Rotate the baking sheets halfway through cooking for even heating and coloring. Serve garnished with parsley.

Serves 10-12

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

Until Next Time… Be Well!

Kind Regards,

Ron

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Cheeseburger Casserole

Today I’ve selected some delicious recipes(below) that will make it easy for you to enjoy a home-cooked meal.  First, I have a secret recipe for a cheeseburger casserole that combines everything you love about cheeseburgers and puts it into one dish.

This recipe is only one of the tasty dishes featured in the “Easy Casserole Recipes” cookbook.  The recipes in this cookbook are so filling and perfect for your weeknight meals.

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 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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Cheeseburger Casserole

1 1/2 lb lean (at least 80%) ground beef
8 oz sliced mushrooms
1 teaspoon salt
1/2 teaspoon pepper
8 slices (1 oz each) provolone cheese
2 tablespoons butter or margarine
2 large onions, halved and thinly sliced into wedges
2 medium red bell peppers, cut into strips
2 cloves garlic, finely chopped
1 can (16.3 oz) Grands! Homestyle original biscuits

In 12-inch skillet, cook beef, mushrooms, salt and pepper over medium-high heat 7 to 9 minutes, stirring frequently, until beef is thoroughly cooked; drain. Place in baking dish.

Arrange cheese over beef mixture, overlapping slices if needed.

In same skillet, melt butter over medium-high heat. Add onions and bell peppers. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until peppers are crisp-tender.

Stir in garlic; cook 1 to 2 minutes longer. Spoon over cheese in baking dish.

Separate dough into 8 biscuits.

On lightly floured surface, pat biscuits into 5-inch circles. Arrange biscuits over vegetable mixture.

Bake 35 to 40 minutes or until biscuits are golden brown on top.

Makes 8 servings

Source: Easy Casserole Recipes

Enjoy These Great Tasting Recipes From Our Forum:

Marinated Chicken Salad

Stir-Fried Shrimp with Spicy Orange Sauce

Pasta with Red Pepper Sauce

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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Chipotle’s(tm) Pork Carnitas

Today’s secret recipe will show you how to make Chipotle’s delicious pork carnitas.  Pork shoulder is seasoned well and slow cooked until the meat is tender and easily shreds.  Serve your pork carnitas in a burrito, atop rice, in a salad, on a sandwich, or any other way you can come up with. Top with shredded Monterey Jack cheese, sour cream, fresh corn salsa, guacamole, or your favorite topping.

We have some more secret recipes from Chipotle on our forum: Go Here

Enjoy!

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Chipotle’s(tm) Pork Carnitas


1 (5-6 lb) boneless pork shoulder
2 tablespoons olive oil
1 onion, chopped
4 medium tomatoes
4-6 cloves garlic
1 teaspoon cumin
2-4 sprigs fresh oregano
2 whole cloves
2 bay leaves
2-3 tsp dried chipotle flakes or 1-2 dried chipotle peppers
3/4 cup water
1 tsp chicken or beef bouillon
1 teaspoon salt
1 teaspoon pepper

Heat olive oil in large pan over medium-high heat. Add pork and brown all sides.  Let rest 10- 15 minutes while preparing other ingredients.

Chop tomatoes, garlic and oregano. Place pork in slow cooker and add all ingredients on top of pork.

Cook on low 6-9 hours.

Remove bay leaves and whole cloves (and chipotle peppers if you used whole peppers). Remove pork to cutting board, leaving juices in crock pot. Shred meat and return to juices in the crock pot.

Serves 8-10

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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1

The Arthur J’s Rib-Eye Steak

If you’ve ever wanted to know how to cook a steakhouse quality steak at home, then today’s 5 star secret recipe is just for you.  This recipe comes from chef David LeFevre’s latest restaurant, The Arthur J.  This swanky, retro-inspired spit is known for dry-aged steaks, lobster and classic cocktails with an updated twist.

Today’s secret recipe will show you how to make a perfect rib-eye steak.  It’s so important to bring the steak to room temperature before cooking and then use a heavy cast-iron skillet over very high heat.  This recipe calls for fleur de sel which is a type of sea salt.  You can purchase it at a gourmet market or online here.  If you can’t find fleur de sel you can just use your favorite sea salt.

You can also find some more steak recipes on our forum: Go Here

Enjoy!

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The Arthur J’s Rib-Eye Steak
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

1 (16-ounce) boneless prime rib-eye steak, at least 1½ inches thick
Fleur de sel
Black pepper
Canola oil, or similar high-heat oil, for cooking

Temper the steak: Remove the steak from the refrigerator and set aside to come to room temperature, 15 minutes or as needed. Blot the steak on all sides with paper towels to remove excess moisture. Season the steak on each side and along the edge with 1 to 2 teaspoons fleur de sel, or as desired. Liberally grind black pepper all over the steak.

Heat a cast-iron skillet over high heat until hot. Add 2 to 3 tablespoons oil to the pan, then quickly add the steak. Tilt the pan away from you, placing the steak in the pan away from the oil so it does not splatter. Do not move the steak in the pan, but rotate the pan to move the oil along the base of the pan, giving the steak time to develop a rich golden crust, about 3 minutes. Shortly before flipping the steak over, gently baste the top of the steak with spoonfuls of hot oil.

Carefully flip the steak in the pan. Continue to sauté on the other side, rotating the pan to move the oil while leaving the steak undisturbed as it forms a rich crust on the bottom, about 3 more minutes.

Check the steak for doneness. LeFevre prefers to cook the steak until the meat just begins to glisten as juices rise to the surface and the meat slowly springs back when gently pressed; a thermometer inserted into the thickest part of the steak should reach about 118 degrees (the temperature will continue to rise as it rests). Remove the steak to a cooling rack for 6 to 8 minutes to give the meat time to rest and recollect the juices before serving and slicing.

Serves 1-2

Source: LA Times
Get more secret restaurant recipes on our Secret Recipe Forum: 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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