The Restaurant Recipe Blog

Oct
20
2014

Today’s 5 star secret recipe comes from The Clam restaurant in New York City.  Chef and owner Mike Price created this restaurant around his favorite ingredient, the clam.  The Clam features a seasonal, clam-focused seafood menu presented in a cozy, brick-walled space with large windows.

One of their seasonal dishes for this time of year is the autumn corn and clam chowder.  This rich chowder based soup is chock full of fresh corn, potatoes, bacon and of course steamed littleneck clams.

If you love chowders, then make sure you check out some of the other delicious chowder recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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The Clam Restaurant Autumn Corn and Clam Chowder

For the chowder base:

4 oz diced bacon
3 cloves garlic
1 tbsp chopped thyme
½ medium onion, medium diced
2 stalks celery, medium diced
1 cup sweet corn kernels
2 qts clam stock
2 cups heavy cream
1 cup new potatoes, peeled & rough chopped

In a medium sauce pot render diced bacon until crispy and remove. Add garlic cloves to bacon fat and brown. Add diced onions, celery and corn as well as chopped thyme. Cook vegetables until tender and add clam stock. Bring to a boil and add cream and rough chopped new potatoes. Simmer until slightly reduced and the potatoes are tender. Puree the chowder base in a kitchen blender and pass through a fine mesh strainer. Adjust seasoning and reserve.

For the clams:

1 tbsp butter
3 cloves garlic
3 thyme sprigs
3 dz littleneck clams (washed)
1 cup white wine

In a medium sauce pot saute the garlic cloves in butter over medium heat until browned. Add thyme sprigs followed by white wine. Bring pot to a boil and add littleneck clams and cover. Cook over medium heat for 5-6 minutes until opened. Reserve.

For the soup:

1 tbsp butter
reserved rendered bacon
1 cup diced leeks (washed & drained)
1 cup sweet corn kernels
1 cup medium diced new potatoes
reserved chowder base
reserved cooked littleneck clams (in or out of the shell, or both)
reserved clam cooking liquid
1 tbsp chopped parsley
oyster crackers

In a medium sauce pot add bacon to butter and cook over medium heat. Add leeks, corn and new potatoes, cook slightly. Add the chowder base and simmer until the potatoes are tender. Adjust consistency and seasoning with the clam cooking liquid, salt and pepper. Add chopped parsley and ladle the chowder over the cooked clams in individual soup bowls. Garnish with oyster crackers if desired.

Serves 6

Source: Good Day New York

Get more secret restaurant recipes on our Secret Recipe Forum: Go HereOr 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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Oct
17
2014

Egg Rolls

Posted by: ChefTom in Categories: Recipes.

Today I have some new dinner recipes (below) that are packed with wonderful flavor and are so easy to prepare.  First I have a secret recipe for Chinese style egg rolls.  These yummy egg rolls are filled with shrimp, pork and Napa cabbage.  Serve these with duck sauce on the side.

This is only one of the authentic Chinese recipes featured in the Cooking Chinese Style cookbook.  Now you can cook delicious Chinese food at home with this collection of 100 easy-to-follow recipes.

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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New Secret Recipe
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Egg Rolls

1 lb. Chinese cabbage (Napa)
2 stalks celery
1/2 lb. cooked shrimp
1/2 lb. cooked pork, chicken livers or chicken (finely chopped)
10 water chestnuts
1/3 cup bamboo shoots
1 tsp. salt
1 tsp. sugar
Liberal dash pepper
1/2 tsp. light soy sauce
1/4 tsp. sesame oil
1 beaten egg
10 egg roll skins
3 cups oil

PREPARATION:

Boil cabbage and celery until very tender. Drain and squeeze out excess water. Shred very fine and set aside to drain further.

Par-boil shrimp and fry or bake pork. Mince both.

Shred water chestnuts and bamboo shoots. Mix all ingredients but egg together.

Beat egg. Wrap filling in egg roll skins and seal with egg.

COOKING:

Heat oil in wok or deep fat fryer to 375 degrees and drop in egg rolls.

When skin turns light golden brown, remove from oil and drain (refrigerate them and finish the cooking process when needed).

When cool, drop again into hot oil and fry until golden brown.

Makes 10 egg rolls.

Enjoy these great tasting recipes from our forum:

- Mac and Cheese Soup with Chicken and Bacon

- Parmesan Chicken Manicotti

- Baked Pork Chops with Onion Crumbs

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

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

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Oct
15
2014

Five Guys Fries

Posted by: ChefTom in Categories: Five Guys Burgers & Fries, Recipes.

When it comes to making a boardwalk style fry, the creators of Five Guys Burgers and Fries have been doing it well for over 20 years.  Boardwalk style fries are made using pure peanut oil which give them a very distinct flavor.  These fries are cooked until firm on the outside with a baked potato-like consistency on the inside.  Today’s secret recipe will teach you how to made these yummy fries at home.

You can also make Five Guys famous burgers by using this secret recipe from our forum: Go Here

Enjoy!

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New Secret Recipe
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Five Guys Fries

Russet potatoes
sea salt
100% peanut oil, for frying

Cut the potatoes into fries and then soak in ice-cold water until the water runs completely clear.  You will have to drain the water and add more cold water a few times to achieve this.  This will wash away the excess starches.

Set your deep fryer to 345-350 degrees F.

Drop some of your fries into the fryer until they turn a very light brown.  Remove from fryer and let them rest for at least 5-10 minutes.

After they have rested, fry them a second time to your desired doneness.

Season with sea salt.

For Cajun fries, dust the fries with a Cajun spice blend.

Source: Secret Recipe 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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Oct
13
2014

Today’s 5 star secret recipe comes from La Grande Orange Cafe in Pasadena, California.  Located inside Pasadena’s Del Mar train station, La Grande Orange is a testament to American cooking done really well.  The menu is created daily with fresh and honest ingredients.

At La Grande Orange they serve one of the best tuna sandwiches around.  So simple yet so outstanding.  Large chunks of tuna with golden raisins and a sweet pickle relish.  Served with fresh sliced tomatoes, cucumbers and lettuce on toasted multigrain bread.  This combination is absolutely delicious.

Don’t forget that we also have an amazing collection of sandwich recipes on our forum: Go Here

Enjoy!

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Turn A Chocolate Cake Into A Fat Incinerator
Free video shows you how activating the right sort of fat actually eats the fat we all want to get rid of.  Now you don’t have to deny yourself your favorite foods: Go Here
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New 5 Star Secret Recipe
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La Grande Orange’s Tuna Salad Sandwich

Tuna salad:

2 tablespoons golden raisins
2 tablespoons chopped celery
2 tablespoons sweet pickle relish
3 tablespoons mayonnaise
2 tablespoons chopped chives
Pinch ground black pepper
1 (6-ounce) can tuna (water-packed), drained

In a medium bowl, combine the raisins, celery, relish, mayonnaise, chives and pepper. Gently fold in the tuna. This makes about 11/4 cups salad; cover and refrigerate until ready to use.

Assembly:

Tuna salad
4 slices toasted whole-grain bread
A few thin slices cucumber
A few thin slices apple
A few thin slices tomato
Small handful mixed green lettuce

Divide the tuna salad into two portions, spooning each onto a slice of toasted bread. Top the salad with a little cucumber, apple, tomato and lettuce, then top each sandwich with a second slice of toasted bread. Serve immediately.

Serves 2

Source: LA Times

Get more secret restaurant recipes on our Secret Recipe Forum: Go HereOr 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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