The Restaurant Recipe Blog

Aug
18
2014

Today’s 5 star secret recipe comes from Casa Cordoba, a new Spanish restaurant in Montrose, California.  Casa Cordoba offers a unique dining experience that features southern Spanish cuisine.  From the flavorful dishes to their house-made sangria, everything on the menu is authentic.

One of their popular dishes is the olive chicken.  A whole chicken is brined in a flavorful marinade and then stuffed with a bold filling of olives and roasted garlic.  Slow cooked until the chicken is moist, tender and just falls off the bone.  It makes quite a presentation when it’s served and is a perfect dish when hosting company.

Serve your chicken with some Spanish rice by following this recipe on our forum: Go Here

Enjoy!

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Casa Cordoba’s Pollo De Aceitunas (Olive chicken)

Brined chicken:

1 cup salt
6 cloves garlic
2 bay leaves
1 teaspoon whole allspice
1 teaspoon fennel seeds
1 orange, halved
1 cup brown sugar
1 gallon water
1 whole (5- to 6-pound chicken)

In a large pot, combine the salt, garlic cloves, bay leaves, allspice, fennel seeds, orange and brown sugar with the water. Heat the water until it comes to a boil and the salt and sugar are dissolved. Remove from heat and set aside to cool. Place the chicken in a non-reactive container large enough to hold it and the brine, and pour the brine over. Place the chicken in the refrigerator to brine overnight. Drain the chicken, discarding the brine, before cooking.

Stuffing:

1 1/2 cups pitted kalamata olives
1 1/2 cups manzanilla olives
8 cloves roasted garlic

Coarsely chop the olives and garlic in a food processor or by hand, then set aside.

Garlic oil:

1 cup grapeseed oil
6 garlic cloves, finely chopped

In a small saucepan, heat the oil and garlic over very low heat for around 45 minutes, stirring occasionally, to infuse the oil with the garlic flavor. Remove from heat and set aside.

Olive chicken:

Brined chicken, drained and patted dry
Stuffing
Few sprigs fresh rosemary
Few sprigs fresh thyme
Garlic oil
2 to 3 thin slices serrano ham

Heat the oven to 250 degrees.

Prepare the chicken: Trim any excess fat and skin from the chicken. Using a pair of kitchen shears, cut the spine out of the back of the chicken. Open the chicken like a book and lay it flat over a cutting board, skin-side down.

Spread the stuffing over the inside of the flattened chicken. Place a sheet of foil over the stuffing, gently pressing it along the sides of the chicken; this will hold the stuffing in as the chicken is flipped over.

Invert a parchment-lined rimmed baking sheet over the chicken. Lift up the cutting board and baking sheet, “sandwiching” the chicken, and carefully flip the chicken over so it is resting on the baking sheet, skin-side up. Place the rosemary and thyme sprigs over the chicken.

Place the chicken in the oven and slowly cook until it reaches an interior temperature of 155 to 160 degrees when measured with an instant-read thermometer inserted in the deepest part of the thigh. This will take about 2 hours and 30 minutes. Remove the chicken from the oven and increase the oven temperature to 450 degrees. Remove the herbs from the top of the chicken and brush the chicken generously with the garlic oil.

Place the chicken back in the oven (the oven may not have yet reached 450 degrees, which is fine) and continue to cook until the skin is nicely crisped and lightly browned, 5 to 7 minutes, and the internal temperature is 165 degrees. The last few minutes, drape the Serrano ham over the chicken to crisp.

Remove from heat, and serve the chicken hot.

Serves 6

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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Aug
15
2014

Turkey Waldorf Sandwich

Posted by: ChefTom in Categories: Recipes.

The weekend is upon us and I have some great new recipes for you to enjoy.  The best part is that all these dishes can be made in under 30 minutes.  First I have a flavorful secret recipe for a turkey Waldorf sandwich.  Sliced turkey with the crunch of apples and walnuts on raisin bread.  Perfect for lunch or dinner.

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 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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Turkey Waldorf Sandwich

1 c. turkey, cooked, trimmed, bones removed, cut into 1/2 inch cubes
1/2 c. celery, washed, ends removed, diced
1 sm. Red Delicious apple, washed, seeded, cored, and cut into sm. cubes
2 tbsp. shelled walnuts, chopped
1 tbsp. reduced-calorie mayonnaise or salad dressing
1 tbsp. non-fat yogurt
1/8 tsp. nutmeg
1/8 tsp. cinnamon
4 lettuce leaves, washed, dried
8 slices reduced-calorie raisin bread

In a medium size bowl, combine turkey, celery, apple, walnuts, mayonnaise, yogurt, nutmeg and cinnamon. Cover and refrigerate at least 1 hour or overnight to allow flavors to blend. To serve, arrange one lettuce leaf on one slice of bread.

Spoon 3/4 cup turkey mixture over lettuce leaf and top with another bread slice.

Repeat with remaining mixture, lettuce leaves and bread.

Serves 4.

Enjoy these great tasting recipes from our forum:

- Chicken Paprika

- Mushroom & Provolone Patty Melts

- Shrimp Caesar Salad

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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Aug
13
2014

Nothing screams summer more than the delicious frozen treats offered by Good Humor.  For over 90 years, Good Humor has been an iconic American brand of ice cream treats.  Today’s secret recipe will show you how to recreate their famous strawberry shortcake bars.  Vanilla ice cream with a strawberry flavored center and a strawberry cake coating.

If you prefer a toasted almond ice cream treat, then check out this yummy recipe from our forum: Go Here

Enjoy!

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Good Humor Strawberry Shortcake Ice Cream Bars

1/2 cup Flour
1/2 cup Milk Powder
1/4 cup Confectioners’ Sugar
2 teaspoon Cornstarch
1/2 cup Freeze Dried Strawberries
pinch Salt
4 tablespoon Butter (melted)
2 pints Vanilla Bean Ice Cream
1/2 pint Strawberry Sorbet

Spray an 8×8 baking dish with Cooking Spray then line it with wax paper. Set aside. Remove the Ice Cream and Sorbet from the freezer to soften.

In the bowl of a food processor, combine the Flour, Milk Powder, Confectioners’ Sugar, Cornstarch, Strawberries and Salt. Pulse a few times to mix the ingredients and break up the Strawberries in to smaller pieces. Next add the melted Butter and continue to pulse until small crumbs form. Sprinkle a third of the mixture in to the bottom of the prepared 8×8. Set aside.

When the Ice Cream has softened (you can put it in to a mixing bowl and work it with a spatula) spread one of the pints in to the bottom of the pan in an even layer, over the crumbs. Next, spread the Sorbet over the top followed by the other pint of Ice Cream.

Sprinkle another third of the crumb mixture over the top and place in the freezer for 4 hours or overnight.

Un-mold the Ice Cream and peel the wax paper. Cut into rectangles and stick a popsicle stick into each one.  Dust the sides with the remaining crumb and place back in the freezer for 30 minutes to set, and enjoy.

Helpful Tips:

1. Use store bought vanilla ice cream and strawberry sorbet.

2. Melt the vanilla ice cream to make the bottom layer. The two other layers of ice cream/sorbet shouldn’t be completely melted, just enough to spread easily.

Source: The Chew

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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Aug
11
2014

Twenty6 Purple Pickled Cauliflower

Posted by: ChefTom in Categories: 5 Star Restaurant, Recipes.

Today’s 5 star secret recipe comes from the Twenty6 Restaurant located in the La Quinta Resort in California.  Twenty6 is a modern American restaurant that spotlights innovative approaches to familiar favorites using locally sourced and seasonal ingredients.

At Twenty6 they serve a wonderful pickled purple cauliflower appetizer.  This dish comes together with very little effort and makes a great snack.  It also lends a tart crunch to other dishes like salads.  While purple cauliflower is visually striking, you can use any color cauliflower in this recipe.

We also have a great selection of cauliflower recipes on our forum: Go Here

Enjoy!

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Twenty6 Purple Pickled Cauliflower

2 pounds purple cauliflower, about 1 large head
1 tablespoon plus 1 teaspoon pickling spice
2 teaspoons red pepper flakes
2 2/3 cups water
1 1/3 cups distilled white vinegar
1/4 cup seasoned rice vinegar
1 cup sugar
1/4 cup kosher salt
1 clove garlic, smashed
2 sprigs fresh dill

Trim the cauliflower into florets, discarding the core, large stems and leaves. Set aside.

Place the pickling spice and red pepper flakes in cheesecloth and tie to make a secure but loose bundle, or sachet. Set aside.

In a medium pot, combine the water, white and rice vinegars, sugar, salt, garlic and dill, along with the pickling spice sachet. Heat the mixture over medium-low heat, stirring occasionally until the sugar and salt dissolve. The mixture should not come to a simmer, but a light steam will begin to roll from the top of the liquid.

Remove from heat and set the liquid aside to cool for 5 minutes, then pour the warm liquid over the cauliflower florets. Place a weighted object, such as a small plate, over the florets to keep them submerged, then place the bowl in the refrigerator to chill for a minimum of 12 hours.

Store the cauliflower, chilled and submerged in brine, for up to 2 weeks. For a longer shelf life, use a traditional canning method.

Serves 16

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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3) One Unusual Trick Restores Blood Sugar Levels
Free shocking video reveals this clever trick that lowers blood sugar naturally in 1 hour: Go Here

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