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Casa Vega’s Elotes Cup

Today’s 5 star secret recipe comes from Casa Vega, a Mexican restaurant in Sherman Oaks, California.  This family-owned Mexican restaurant has been a local fixture for over 55 years.  They serve authentic, delicious food and drinks in a warm, festive atmosphere.

Elotes, or grilled corn on the cob, is a popular street food in Mexico.  At Casa Vega they serve an elotes cup which is full of flavor and easy to eat.  They cut the kernels from the corn and serve them in a cup with Cojita cheese, fresh crema and just the right amount of spice.  Great as a side dish or an appetizer.

We have more Mexican style recipes that you can try on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Casa Vega’s Elotes Cup
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Crema

2 tablespoons heavy cream
½ cup low-fat sour cream
Salt and pepper

In a small bowl, whisk heavy cream into sour cream. Season with ¼ teaspoon salt and several grinds of pepper, or to taste. This makes about ½ cup crema.

Elotes cup

4 ears white corn
Prepared crema
½ cup Cojita cheese, finely crumbled
½ cup chili powder or Tapatio hot sauce
Sliced limes, for juicing

Bring a large pot of salted water to a boil. Remove the husks and silk from each ear of corn, and place the ears in the pot. Boil the corn until the kernels are crisp, 5 to 10 minutes, then remove the ears and set aside to cool.

Cut the kernels from each ear of corn. Divide the corn evenly among four to six serving cups. Top each with a dollop of crema, then sprinkle over the crumbled cheese. Garnish with chile powder or Tapatio, then squeeze over fresh lime juice. Serve immediately.

Serves 4-6

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

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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The Holy Cow 3 Cheese Burger

Today I have some fantastic new recipes (below) that I’m sure you’ll love.  First, I have a secret recipe for a flavor-packed burger with three cheeses.  This juicy burger is grilled to perfection then topped with Swiss, goat and Parmesan cheese.  Served on a Kaiser roll with a fresh tomato slice and basil leaves.  After one bite you’ll see how amazing this burger is.

This dish is only one of the 365 creative recipes featured in the “GrillJunki Burger-A-Day Cookbook”.  This unique cookbook is chock-filled with succulent recipes, essential tips and techniques as well as a delicious history of the hamburger.

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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The Holy Cow 3 Cheese Burger

1 & 1/2 pounds ground Chuck – 80 % lean
1/2 tablespoon sea salt or Kosher salt
1/2 tablespoon freshly ground black peppercorns
2 tablespoons of light olive or canola oil
4 slices of Swiss or Gruyere cheese
4 slices of goat cheese – round and thickly sliced to 1/2 inch each
1/2 cup freshly grated Parmesan-Reggiano cheese
1 large beefsteak tomato – thickly sliced to 1/2 inch each
1 handful of fresh basil leaves
4 hamburger buns or soft Kaiser rolls, split

1. In a large bowl, gently divide the meat into four equal portions. Each patty should consist of approximately 6 ounces of ground meat.

2. Carefully and loosely form each divided portion into a patty that is ¾ -1 inch thick and about 4 & 1/2 inches in diameter being careful to not overwork the meat. Make a deep depression in the center of each of the meat patties with your thumb.

3. Once formed, place patties on a clean plate, sprinkle both sides with salt and pepper, cover and refrigerate for at least 20 minutes.

4. Prepare the grill to medium-high heat and coat grill grates with cooking oil so as to avoid patties from sticking.

5. Remove patties from refrigeration, brush the burgers with light olive or canola oil, and place the patties on the hot grill grates.

6. Grill and sear patties over medium-high heat for 4-5 minutes per side, or to desired doneness being sure they are cooked through and have reached an internal temperature of 165 degrees F. during the last minute of grilling, top each burger with a slice of Swiss, a tomato slice, then the goat cheese topped off with some Parmesan-Reggiano. Close the cover or create a heat “tent” by covering each burger loosely with aluminum foil. Remove grilled patties from grill and let them rest for 2-3 minutes.

7. To serve, place some basil leaves on the bottom halves of each bun, stack a burger patty on top, and cover with upper buns. Add a few bacon strips to each and you have an entirely new burger.

Source – The GrillJunkie Burger-A-Day Cookbook

Enjoy these great-tasting recipes from our forum:

London Broil

Sausage Bread Casserole

Gazpacho

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

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Starbucks(™) Spinach Feta Wrap

Today I have a secret recipe for a fresh and healthy breakfast wrap served at Starbucks.  Scrambled eggs, spinach, feta cheese and tomatoes wrapped up in a whole wheat wrap.  Vegetarian and protein-rich, this low calorie wrap is a tasty start to any morning.

You can find more secret recipes from Starbucks on our forum: Go Here

Enjoy!

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Starbucks(™) Spinach Feta Wrap 
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 whole wheat tortilla
1/4 cup sliced mushrooms
1/4 teaspoon black pepper
2 cups fresh spinach
1 large egg, plus 1 egg white, lightly whisked
2 tablespoons crumbled low-fat feta cheese
1 tablespoon sun-dried tomatoes, chopped

Place the tortilla on a microwave-safe plate and heat on high for one minute.

Coat a small skillet with cooking spray, then place it over medium heat. Sauté the mushrooms and pepper for two minutes.

Stir in the spinach and sauté for another one to two minutes, or until wilted.

Add the eggs and cook, stirring often until they are set, about two minutes.

Place the egg scramble in the center of the tortilla, then top it with the crumbled feta and sun-dried tomatoes. To wrap, fold up one end, then both sides.

Serve immediately or wrap in foil and take to go.

Have a comment or question about this recipe? Post it 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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Gayle’s Bakery & Rosticcera Artichoke and Sun-Dried Tomato Frittata

Today’s 5 star secret recipe comes from Gayle’s Bakery & Rosticceria in Capitola, California.  At Gayle’s they make incredible baked goods as well as tasty prepared meals.  Their artichoke and sun-dried tomato frittata is so light and yummy that it makes for a perfect lunch.

We have more creative frittata recipes that you can try on our forum:  Go Here

 

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Gayle’s Bakery & Rosticcera Artichoke and Sun-Dried Tomato Frittata

3 cups drained, coarsely chopped canned artichoke hearts (canned in water)
1 cup chopped sun-dried tomatoes
1/3 cup chopped fresh chives
1 cup julienned basil
1/3 cup chopped fresh parsley
3 cups grated sharp white cheddar cheese
1/2 cup finely grated Parmesan
15 eggs
2 cups heavy cream
3/4 teaspoon kosher salt
1/8 teaspoon black pepper

Heat the oven to 350 degrees. Butter a 12-by-9-inch casserole dish.

In a bowl, toss the artichokes, tomatoes, chives, basil and parsley, and cheddar and parmesan cheeses together gently. Spread evenly in the dish.

Whisk together the eggs, cream, salt and pepper. Pour over vegetable mixture.

Put the frittata in a larger pan, and add enough hot water to reach halfway up the side of the frittata dish.

Bake until the top is lightly golden, then cover with foil and continue baking until the frittata is set (a knife inserted should come out clean), 40 to 50 minutes. Cool slightly before slicing. Serve warm or at room temperature.

Serves 12

Source: LA Times

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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