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This past weekend I made the most delectable breakfast for my family and boy was it a hit! If you’ve ever tried the French Toast Napoleon at The Cheesecake Factory, then you already know how rich and yummy this dish is.
They take 3 thick slices of egg bread and soak them in their signature batter then cook until golden brown. The secret to this dish is to let the bread soak in the batter for 10 minutes. This creates a crispy outside with a luscious velvety inside. The addition of strawberries and glazed pecans give this dish a wonderful flavor and texture.
I’ll warn you now, this French toast is devilishly delicious and very filling!
Enjoy!
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New Secret Recipe
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2 cups French Toast Batter (see below)
6 slices egg bread or Challah bread
1/4 cup melted butter
3 cups strawberries, sliced and tossed with a little sugar
2 cups whipped cream
1/2 cup glazed pecans (readily available at most grocery stores and gourmet markets)
1 tablespoon powdered sugar
Maple syrup, heated
Dip the egg bread in French Toast Batter. Gently squeeze the bread slices in several different spots (especially near the edge/crust) to help absorb the batter. Allow the batter to absorb into the bread while it rests for 10 minutes.
Drizzle melted butter onto a pancake grill or large sauté pan.
Place the soaked egg bread onto the oiled grill and cook until golden brown on both top and bottom (approx. 4 minutes per side).
When the French toast is done, place one slice on the plate. Using a large spoon, sprinkle a some of the sliced strawberries over the top of the French toast, making sure to spread it close to the edge, all the way around. Place the second piece of French toast on top of the first and sprinkle more sliced strawberries over the bread, again, making sure to spread it close to the edge, all the way around. Place the last piece of French toast on top of the others. Sprinkle a little more sliced strawberries on top of the bread, but this time with a little more in the center and allowing some of the strawberries to fall randomly onto the plate around the
French toast. You can also drizzle a little juice around the edge of the French toast. Repeat this procedure with the second plate.
Garnish the French toast with some whipped cream and the glazed pecans. Sprinkle powdered sugar on top and all around the plate.
Serve warm maple syrup on the side. Bon appétit.
French Toast Batter:
4 eggs
1 cup half and half (or milk)
1 tablespoon vanilla
2 tablespoon sugar
3/4 tsp. cinnamon
Put all ingredients into a blender and blend together for a few seconds or until smooth.
Serves 2
Source: Good Day New Yor
Until Next Time… Be Well!
Kind Regards,
Ron
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Today I have a new 5 star restaurant recipe for a rich and deeply flavorful smoked brisket. At La Sandia in Santa Monica, they are known for an amazingly tender beef brisket that they serve with a creamy cotija rice and salsa pibil. This sweet and spicy salsa compliments the smokey brisket very well.
This is a perfect dish to make if you are entertaining friends or family. Allow plenty of time for marinating and the slow and low cooking method. I recommend you start preparing this dish at least two days before you plan on serving it. The time and effort that goes into recreating this dish will all be worth it once you taste this incredible smoked brisket.
Enjoy!
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New 5 Star Secret Recipe
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Brisket rub
2 tablespoons light brown sugar
1 tablespoon plus 1 teaspoon ground ancho chile pepper
1 tablespoon plus 1 teaspoon salt
1 tablespoon whole black peppercorns
1 1/2 teaspoons ground paprika
Heaping 1/8 teaspoon ground cayenne pepper
Heaping 1/8 teaspoon ground cumin
Heaping 1/8 teaspoon dried oregano
In a medium bowl, whisk together the brown sugar, ancho chile, salt, peppercorns, paprika, cayenne pepper, cumin and oregano.
Store the rub in an airtight container in a cool, dark place. This makes about one-third cup of rub.
Salsa Pibil
1 tablespoon olive oil
1/2 tablespoon butter
1 cup chopped onion
1/2 teaspoon chopped garlic
2/3 cup chopped and seeded tomatoes
1 tablespoon plus 3/4 teaspoon achiote paste
1/2 cup chicken broth
1 cup orange juice
1 small bay leaf
3/4 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 habanero pepper, halved lengthwise
2 teaspoons honey, more to taste
1 1/2 teaspoons white vinegar, more to taste
1 1/2 teaspoons lime juice, more to taste
In a large sauté pan, heat the oil and butter over medium-high heat until the butter is melted and the oil is hot. Add the onion and sauté until translucent, 5 to 7 minutes, stirring frequently. Add the garlic and stir until translucent. Stir in the tomato, and reduce the heat to a gentle simmer.
In a blender, purée the achiote paste with the chicken broth. Pour the mixture over the onion-tomato mixture, then stir in the orange juice, bay leaf, oregano, thyme and habanero pepper. Gently simmer the mixture for 15 minutes to develop the flavors, then pick out the habanero.
Purée the mixture in the blender. Taste, and add back the habanero, a little at a time, until the desired heat is reached. Blend in the honey, white vinegar and lime juice. Taste and adjust the flavors as desired.
Cotija white rice
2/3 cup butter
3 cups cooked white rice
2 teaspoons salt, or to taste
2/3 cup Cotija cheese
1 1/4 cup heavy cream
In a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the white rice and salt, gently stirring until the rice is heated through, then stir in the cheese and heavy cream and continue to stir until the mixture is thoroughly warmed through. Taste, and adjust the salt as desired.
Smoked brisket
7 to 8 pounds brisket, with all but ½ inch of the fat cap removed
Brisket rub
Wood chips (we used hickory)
Salsa pibil
Cotija rice
Cut the brisket into large chunks (roughly 4-inch pieces). Place the brisket in a large bowl and pour over the brisket rub. Massage the rub evenly onto each of the pieces, coating each one entirely.
Place the meat in a single layer in a large baking dish and refrigerate, uncovered, overnight.
The next day, heat the oven to 250 degrees.
Cover the baking dish with foil and cook the brisket for 12 hours. The brisket can be made up to this point up to 2 days in advance; cool the brisket after cooking, then cover and refrigerate until needed. Reheat the brisket in a 250-degree oven until thoroughly warmed through.
Prepare an outdoor or stove-top smoker. Place the cooked brisket in the smoker (depending on the size of the smoker, smoking may need to be done in batches), and start the smoker.
When the smoker starts smoking, seal it and smoke the brisket for 5 minutes to flavor the meat. Remove and slice before serving.
The brisket will keep for up to 1 week, covered and refrigerated.
Serve the sliced brisket with the salsa pibil and Cotija rice.
Serves 6-8
Source: L.A. Times
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Until Next Time… Be Well!
Kind Regards,
Ron
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After this rainy week we had here in New York, I am looking forward to some nice weather this weekend. I’ve been cooped up indoors all week, so I plan on spending as little time as I can in the kitchen – and I recommend the same to you!
To help you do just that, I have shared some delicious recipe ideas below that are quick and easy to prepare. Before I get to those, I have another recipe for a yummy pepperoni French bread pizza that can be made in a flash. Once you see how quickly this pizza can be made, you will wonder why you ever bought one of those frozen pizzas.
This recipe is only one of the creative pizza recipes featured in the “212 Hot & Delicious Pizza Recipes” cookbook. In this book, you will find a complete collection of delicious recipes for all kinds of pizza.
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 at:
Or if you’d like to get this title alone, go to:
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New Secret Recipe
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1 loaf french bread
3 cups Spaghetti Sauce
1/4 cup Parmesan cheese
1 cup Mozzarella cheese, grated
3 ounces pepperoni slices
Slice loaf of French bread in half lengthwise.
Layer sauce, Parmesan cheese, pepperoni and mozzarella cheese on each half.
Set oven to broil or 550 degrees F. Place bread on baking sheet, and put in the oven. Broil until Mozzarella is melted.
Cut into serving size pieces.
Makes 2 Pizzas
In the mood for something different?
Try these great tasting and easy-to-prepare recipes from our forum:
- Dutch Oven Layered Chicken Three-Cheese Enchilada
- Fast & Crispy Chicken Fingers
Find these recipes and many more our Recipe Exchange Forum:
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Kind Regards,
Ron
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Today I have a fun secret recipe that will show you how easy it is to make one of Texas Roadhouse’s most popular appetizers. Many steakhouses offer some kind of fried onion appetizer and at Texas Roadhouse they are known for their Cactus Blossom.
They take a jumbo-sized onion and slice it to create onion petals that are coated in a seasoned batter and deep fried. In the end, it looks like the onion has blossomed open to reveal all the yummy crispy petals within. They serve it with a spicy dipping sauce that is out of this world. I make this zesty sauce often as it is also a great dip for french fries and tater tots.
Sweet Vidalia onions work best with this recipe and can often be found in larger sizes. One extra large onion will make enough for 4-6 people, but if you’re only cooking for 2, a small onion is all you’ll need.
Enjoy!
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New Secret Recipe
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canola oil
1 extra large onion
Chili-Horseradish Dipping Sauce:
1 cup mayonnaise
1 cup sour cream
1/4 cup prepared chili sauce
1/4 teaspoon cayenne pepper
2 tablespoons horseradish sauce
Seasoned Flour:
1 cup flour
2 teaspoons paprika
1 teaspoon sugar
1 teaspoons garlic powder
1/2 teaspoon black pepper
Onion Batter:
3/4 cup flour
1 teaspoons garlic powder
1 tablespoon paprika
3/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 1/2 cups cornstarch
1/2 teaspoon salt
1 teaspoon garlic salt
12 ounces beer
Mix mayonnaise, sour cream, chili sauce, cayenne pepper and horseradish sauce in a medium mixing bowl until well combined. Refrigerate until ready to serve.
Heat the oil in a deep fryer or large stock pot to 375-400 degrees Fahrenheit.
Prepare the seasoned flour mix by combining flour with garlic powder, paprika, sugar and pepper in a large mixing bowl. Whisk seasonings and flour to incorporate well.
Slice 3/4 inch off the root end of the onion.
Make 12-16 slices into the trimmed end working in a clockwise manner. Do not cut completely through the onion, leaving about an inch of uncut onion near the opposite root end.
Remove about 1 inch of the center petals from each onion.
Toss the onions in the seasoned flour to coat well. Peel back the petals slightly to allow the flour to reach between each petal, but do not remove.
Combine remaining flour, paprika, pepper, cornstarch, salt, garlic salt and beer in a second large mixing bowl. Whisk well until smooth.
Dip the floured onion in the batter. Allow excess batter to drip off the onion.
Use a fryer basket to carefully place the battered onions, one at a time, into the hot oil. Cook for about 90 seconds, flip and cook for an additional 90 seconds.
Place on a serving platter and insert the cup of dipping sauce in the center of the onion.
Serves 4-6
Source: FOX Providence
Until Next Time… Be Well!
Kind Regards,
Ron
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