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Crudo’s Squid Ink Risotto

Today’s 5 star secret recipe comes from Crudo in Phoenix, Arizona.  At Crudo, chef Cullen Campbell has an imaginative menu of Italian inspired small plates.

One of the signature dishes at Crudo is the squid ink risotto.  This tasty risotto dish is dyed black with natural squid ink and is topped with pickled chiles.  Squid ink is available at gourmet markets, seafood stores and online here.

We have some more delicious risotto recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Crudo’s Squid Ink Risotto
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Pickled Chiles:

1 cup white balsamic vinegar
1/4 cup sugar
1 tablespoon salt
4 red Fresno chiles, sliced

In a saucepan, bring the vinegar, sugar and salt to a boil. Remove from heat and pour over the chiles in a glass bowl. Keep the chiles suspended in the liquid for three hours to pickle.

Squid Ink Risotto:

6 to 8 cups vegetable broth
3 tablespoons olive oil
1/2 onion, diced
3 cloves garlic, chopped
2 cups Carnaroli or arborio rice
1 cup white wine
1/2 cup heavy cream
1 tablespoon squid ink
1 cup sun-dried tomato (chopped)
1 cup drained and shredded oil-packed tuna
1/4 cup pickled chiles, diced
1/2 cup grated parmesan
Salt
1/4 cup basil, thinly sliced

Place the vegetable broth in a small pot and bring to a gentle simmer on the stove.

Meanwhile, heat the oil in a medium pot over medium-high heat. Add the onion and cook until softened, 4 to 6 minutes. The last minute or so, stir in the garlic and cook until aromatic. Add the rice and cook, stirring to lightly coat, about 2 minutes. Increase the heat to high, add the wine and cook until the wine is almost completely evaporated.

Add a ladleful of broth and cook, stirring constantly, until the broth is almost completely absorbed. Continue adding a ladle of broth as each is absorbed by the rice.

When the risotto is al dente, stir in the cream, squid ink, sun-dried tomatoes, tuna and pickled chiles. Cook, stirring until the flavors are married, then stir in the parmesan. Taste, and season if desired with salt. Serve the risotto in bowls, garnished with basil.

Serves 4

Source: Secret Recipe Forum
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

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0

Grilled Portabello Mushroom Sandwich

The weekend is here and I have some tasty new recipes (below) for you to enjoy.  These restaurant quality dishes are easy to prepare.  First I have a flavorful secret recipe for a grilled portabello mushroom sandwich.

This recipe is only one of the delicious sandwich recipes featured in the “Great Sandwiches” recipe book.  In this book, you will find an incredible collection of both traditional and unique sandwich recipes that are sure to please.

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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New Secret Recipe
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Grilled Portabello Mushroom Sandwich

Marinade:
2 tablespoons rice wine vinegar
2 tablespoons lemon juice
2 tablespoons olive oil
1 clove garlic — minced
2 teaspoons dried oregano
1 Pinch kosher salt
1 Pinch sugar
1 Pinch black pepper — freshly ground

2 large portabello mushrooms
1 large clove garlic
2 tablespoons mayonnaise
2 teaspoons fresh thyme — chopped
1 red bell pepper — roasted
2 teaspoons balsamic vinegar
2 onion rolls — split & grilled
2 teaspoons balsamic vinegar
2 onion rolls — split & grilled
2 thick slices Monterey jack cheese

Combine marinade ingredients. Marinate mushroom in this mixture 1-2 hours.

Mash other garlic clove into fine paste. Stir into mayonnaise and add thyme.

On barbecue grill or under broiler, cook mushrooms 5 minutes on each side, or until soft.
Sprinkle red bell pepper with balsamic vinegar and shallots.

Grill or lightly toast onion rolls. Spread mayonnaise on each half of rolls.

Place grilled mushrooms on two onion roll halves, cover with roasted bell pepper, cheese and top half of rolls. Cut in half and serve hot.

Source: Great Sandwiches
Enjoy These Great Tasting Recipes From Our Forum:

Chicken a la King over Angel Hair Pasta Noodles

Baked Spaghetti with Sausage

Bohemian Pork Chops

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

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0

McDonald’s(tm) McChicken

Today’s secret recipe will show you how to make one of the tasty sandwiches served at McDonald’s.  The McChicken sandwich has perfectly crispy chicken with shredded iceberg lettuce and a special sauce on a toasted bun.  Enjoy these sandwiches for lunch, dinner or even a snack.

You can easily make your own McChicken sauce for this sandwich by following this recipe on our forum: Go Here

Enjoy!

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McDonald’s(tm) McChicken

vegetable oil (in fryer)
1 egg
1 cup water
2/3 cup all-purpose flour
1/3 cup tempura mix (or 1/3 cup flour for a total of 1 cup if tempura mix is unavailable)
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon Accent® (MSG)
1/4 teaspoon pepper
1/8 teaspoon garlic powder
4 chicken breast filets
4 sesame seed hamburger buns
1 cup chopped iceberg lettuce
McDonald’s McChicken® sauce

Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.

Combine the flour, salt, pepper, Accent®, onion powder and garlic powder in a one gallon size zip lock bag.

Pound each of the breast filets with a mallet until about 1/4-inch thick. Trim each breast filet until it is round.

Coat each filet with the flour mixture by shaking in the zip lock bag.

Remove and dredge each filet in the egg mixture, coating well. Then return each filet to the flour/seasoning mixture. Shake to coat. Put filets, bag and all, in the freezer for at least an hour. Cover and refrigerate remaining egg mixture.

After freezing, repeat the “coating” process.

Deep fry the chicken filets at 375° for 10-12 minutes or until light brown and crispy.

As the chicken is frying, toast the buns using the standard method described in cooking regular hamburgers.

On the crown side of the bun, apply 1 tablespoon of mayonnaise mixture, followed by 1/4 cup chopped iceberg lettuce. Then top with the cooked chicken patty, and the heel of the bun.

Wrap tightly in a 12×16 piece of waxed paper, and let stand 6-8 minutes.

Microwave on high, individually, for 15 seconds and serve.

Serves 4

Source: Recipe Secrets 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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5

Morton’s the Steakhouse Porter House Steak

Today’s 5 star secret recipe comes Morton’s The Steakhouse.  With more than 70 locations, Morton’s is known for the best prime steak anywhere.  In addition to the amazing steaks on the menu, they serve a delicious selection of appetizers, sides and seafood dishes.

With the summer grilling season upon us, you can use this secret recipe to prepare a Morton’s quality steak with au jus at home.  The secret to a perfect steak is letting the meat rest at room temperature for at least 30 minutes and cooking on a very hot grill.

We have a fantastic collection of steak recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Morton’s the Steakhouse Porter House Steak
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

3 (24 oz.) aged porterhouse steaks
extra virgin oil
3 tablespoons steak seasoning
9 tablespoons au jus (optional)

Au Jus
1 cup reconstituted store bought veal demi glace
2 1/2 teaspoons beef base
1 1/4 teaspoons chicken base
1/2 teaspoon whole black peppercorns
pinch white pepper
1/8 teaspoon garlic powder
1 bay leaf
1/8 teaspoon dried thyme
5 quarts boiling water

When buying porterhouse steak, ask for the center cut, which has the biggest fillet, and look for moderately abundant marbling and a tail that tapers to a width of 1/2 inch or less. When the meat reaches the ideal medium-rare, it will visibly tighten along the bone as it begins to pull away from it.Remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes.

Prepare a gas grill or preheat the broiler and position a rack 4 inches from the heating element. Lightly spray the grill rack with vegetable oil cooking spray. The burners should be on high.

Season the steaks lightly on both sides with the seasoned salt. If using a gas grill, grill for 6 to 8 minutes. Turn, using tongs, and grill the other side for 5 to 6 minutes for medium-rare or until the desired degree of doneness. If using the broiler, broil 4 inches from the heat source for 8 to 10 minutes. Turn, using tongs, and broil the other side for 6 to 8 minutes for medium-rare, or until the desired degree of doneness.

To prepare Au Jus, combine all ingredients and bring to a boil.  Reduce heat and let simmer for 10-15 minutes.

Serves 6

Source: Secret Recipe Forum

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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