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Fishing With Dynamite’s Cute Little Key Lime Pies

Today’s 5 star secret recipe comes from Fishing With Dynamite in Manhattan Beach, California.  This seafood cafe is well known for amazing oyster dishes and other creative eats.  They also serve a delicious mini key lime pie.  Yummy key lime filling sits on top of a graham cracker crust with meringue on top.

This recipe calls for small tart pans, which can be found at select baking and cooking supply stores.

We also have a wonderful selection of pie recipes on our forum: Go Here

Enjoy!

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Fishing With Dynamite’s Cute Little Key Lime Pies
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Graham cracker crust:

1/2 cups (1 stick) butter
5 1/2 ounces (160 grams) graham cracker crumbs, from about 11 whole crackers
Scant 1/2 cup (94 grams) sugar

Heat the oven to 350 degrees. Melt the butter in a small saucepan, and set aside to cool slightly.

In a large bowl, combine the graham cracker crumbs, sugar and butter. Press the dough into each of eight (4-inch) tart shells.

Bake the crusts until set and lightly colored, about 6 minutes. Remove and set aside to cool.

Key lime filling:

1/2 cup Key lime (the same as Mexican lime) juice
2/3 cup plus 1 tablespoon sugar
3 eggs
1 cup (2 sticks) butter, cut into very small cubes, at room temperature
Prepared pie crusts

Whisk together the Key lime juice, sugar and eggs in a heavy saucepan. Cook over medium heat, stirring with a wooden spoon or rubber spatula, until the mixture thickens to a custard, about 8 minutes. Be careful to scrape the sides and bottom of the pan while cooking so the mixture doesn’t curdle on the edges. Remove from heat.

Strain the custard into a bowl, then cover the surface with plastic wrap and set aside to cool. When the custard comes to room temperature, add the butter and use a hand blender to blend the mixture until it is silky smooth. Divide the filling among the prepared crusts and refrigerate until set, 4 to 6 hours.

Key lime pie:

1/4 cup water
3/4 cup plus 2½ tablespoons sugar
1 teaspoon corn syrup
3 egg whites
Prepared pie crusts
Finely grated lime zest, for garnish

Combine the water, sugar and corn syrup in a small saucepan, then cook over medium heat until a thermometer inserted reaches 240 degrees. Meanwhile, beat the egg whites in a stand mixer or large bowl until frothy.

Remove the sugar from heat and slowly, with the mixer running, beat the sugar into the egg whites until the meringue becomes cool and holds a stiff peak.

Fill a piping bag fitted with a star tip with the meringue, and pipe the meringue, in small peaks, onto the tops of the pies.

Use a crème brûlée torch or blowtorch to brown the tips of the meringue. The pies can also be quickly placed under the broiler to brown the tips.

Garnish the tops of the pies with lime zest and serve immediately.

Serves 8

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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Grilled Tarragon Chicken With Mustard Sauce

I’m looking forward to another great summer weekend and I hope you are as well.  To help you take the guess-work out of dinner, I’ve shared some great tasting recipes below.  First, I have a secret recipe for a flavorful grilled tarragon chicken with mustard sauce.

This recipe is only one of the many mouth-watering recipes featured in the “300 Recipes For The Grill” cookbook.  From appetizers to desserts, this cookbook is packed with recipes that will impress your friends and family.

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 Tarragon Chicken With Mustard Sauce

6 boneless chicken breast, halves
3 Tbs dijon mustard
5 Tbs fresh tarragon, Chopped
-or-
3 Tbs tarragon, Dried
Juice of 5 limes

With mallet, pound chicken breasts between sheets of plastic wrap.

In small bowl, combine mustard, tarragon and lime juice and mix well with fork.

Brush mustard-tarragon mixture on each chicken cutlet.

Grill chicken until done, about 4 minutes on each side. Do not overcook.

Serves 6

Source: 300 Recipes For The Grill
Enjoy These Great Tasting Recipes From Our Forum:

Macaroni and Cheese Casserole

Chicago Style Hot Dog

Easy Beef Pot Pie

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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Ruby Tuesday’s(tm) Asian Glazed Salmon

Today’s secret recipe will show you how to prepare a delicious Asian glazed salmon dish that is served at Ruby Tuesday.  Fresh salmon filets are baked to perfection in the oven with a sweet Asian inspired glaze.  If you’re not a fan of salmon, you can prepare this recipe with a halibut filet instead.

To complete your meal, serve the salmon with some steamed rice and sauteed vegetables by following this recipe on our forum: Go Here

Enjoy!

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Ruby Tuesday’s(tm) Asian Glazed Salmon

1/2 C. brown sugar
1/3 C. soy sauce
2 Tbsp. hoisin sauce
2 Tbsp. fresh ginger, chopped finely
1 tsp. dried red pepper flakes
1 tsp. garlic powder
1 tablespoon fresh lime juice
4 salmon fillets

Preheat oven to 350 degrees F.

Mix together the brown sugar, soy sauce, hoisin sauce, ginger, red pepper flakes, garlic powder and fresh lime juice. Heat in a medium saucepan until bubbly.

Place salmon fillets in a baking dish. Pour the sauce over the fillets, coating well.

Bake for 8-10 minutes. Serve over rice.

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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0

Fresco By Scotto’s Honeydew Melon and Cantaloupe Soup with Prosciutto

Today’s 5 star secret recipe comes from Fresco by Scotto in New York City.  Fresco is a popular family-run Tuscan restaurant that serves authentic Italian dishes in a quaint setting.

One of the seasonal dishes on the menu this time of year is a refreshing melon soup served with prosciutto and marscapone cheese.  This soup couldn’t be easier to prepare and is a wonderful first course to serve with your dinner.

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

Enjoy!

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Fresco By Scotto’s Honeydew Melon and Cantaloupe Soup with Prosciutto
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

1 honeydew melon, cut in half, seeded, and scooped out, and cut into 1-inch piece, reserving the empty melon halves
2 cantaloupes, cut in half, seeded, and scooped out, and cut into 1-inch pieces reserving the empty cantaloupe halves
Salt and freshly ground black pepper to taste
1 teaspoon granulated sugar or season according to taste
½ cup fresh lemon juice
3 tablespoons port wine
1 cup mascarpone cheese
6 tablespoons Prosciutto di Parma bits (1 tablespoon per serving)
6 fresh mint leaves

Place Prosciutto under broiler and cook until crisp, about 4 to 5 minutes, and then set aside. When cool, dice into small bits.

Place empty cantaloupe and honeydew melon halves in the refrigerator to chill while preparing the soup.

In a blender, combine the honeydew and cantaloupe pieces, 1 teaspoon salt, sugar, lemon juice, and port wine, and process until very smooth. Pour into a large bowl, cover and refrigerate until well chilled, about 3 hours.

Ladle the soup into the chilled melon halves. Garnish each serving with a tablespoon of mascarpone. Sprinkle the prosciutto bits on the mascarpone, top with a grind of pepper and a mint leaf. Serve immediately.

Serves 6

Source: Good Day New York

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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