The Restaurant Recipe Blog

Mar
30
2015

Hogan’s Peas from River Roast

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

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Today’s 5 star secret recipe comes from the windy city.  River Roast is chef John Hogan’s restaurant located in downtown Chicago.  At River Roast they serve a delicious creamed peas dish.  Fresh peas are combined with torn lettuce, bacon and a leek cream sauce.

River Roast is a New American restaurant that puts a unique spin on British food. This upscale restaurant features two bars and beautiful riverfront views.

From side dishes to main dishes, we have some more recipes with peas on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Hogan’s Peas from River Roast
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Leek cream:

1 cup chopped leek
1 tablespoon butter
1 cup heavy cream
Salt and freshly ground black pepper
Freshly grated nutmeg

In a heavy saucepan, sweat the leeks in the butter until softened, about 8 minutes. Stir in the cream, 1/8 teaspoon each salt and pepper and a scant 1/8 teaspoon nutmeg, or to taste. Simmer for 2 to 3 minutes to marry the flavors, then remove from heat and purée. This makes about 1 cup cream.

2 ounces slab bacon, cut into lardons
Leek cream
8 ounces shelled fresh peas (from about 20 ounces in pods)
12 pearl onions, blanched and peeled
1 head Boston lettuce, leaves torn
Salt and freshly ground black pepper

Blanch the shelled peas in a pot of boiling water just until tender, 1 to 2 minutes. Drain and chill in an ice water bath to stop the cooking process. Drain again and set aside.

Cook the bacon in a sauté pan until crisp. Stir in the leek cream, peas and onions, and bring to a boil. Reduce the heat and stir in the lettuce. Season with ¼ teaspoon salt and 1/8 teaspoon pepper, or to taste. Remove from heat and serve immediately.

Serves 4-6

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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Mar
25
2015

Wendy’s(tm) Apple Pecan Chicken Salad

Posted by: ChefTom in Categories: Recipes, Wendy's.

Recently Wendy’s(tm) has introduced some fresh signature salad creations to the menu.  Today’s secret recipe will show you how to make their apple pecan chicken salad at home.  Fresh Romaine lettuce is topped with apples, sweet cranberries, crumbled blue cheese and roasted pecans.  Easy to prepare and perfect for a tasty and healthy lunch.

We have even more Wendy’s recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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Wendy’s(tm) Apple Pecan Chicken Salad 
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One Bag of Romaine Lettuce, chopped
1/2 red apple cut into chunks
1/2 green apple cut into chunks
1/4 cup Dried Cranberries
1/2 Cup of Cooked, Cubed Chicken Breasts
1/4 Cup of Blue Cheese Crumbles
1/4 Cup of Honey Roasted Pecans or Almonds

Mix All ingredients together in a large bowl.

Serve with a Marzetti pomegranate vinaigrette dressing or use your favorite dressing.

Serves 2-3

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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1 Comments
Mar
23
2015

A grilling marinade is a very simple way to add flavor and moisture to grilled items. If you follow these basic rules, you’ll be able to create a long list of unique combinations of ingredients and invent your own grilling marinade.

Any grilling marinade will be made of three basic ingredients; Oils, Acids, and Seasonings. These three categories are the beginning of a grilling recipe that you create. Oils will not penetrate meat, they’ll simply coat the surface. This is why I usually don’t include oil in my grilling marinades unless I choose a highly flavored oil like walnut or sesame oil. However, many of the most flavorful oils have lower temperature “smoke points”, not the best choice for the grill, so I omit oil altogether.

Acids and seasonings will dictate the flavor of your grilling marinade. Acids are used because of their ability to tenderize items. This is largely overstated, though. Acids have a SLIGHT tenderizing effect, but not enough to make a big difference in your grilling marinade. The acids most effective at tenderizing tough cuts of meat are from tropical fruits like mango and papaya, but most often tomato products, vinegar, wine, or soy sauce are used.

Choosing the right cut of meat to marinate is the most important step. A cup of ketchup in a marinade will not make a tough cut of meat magically tender. Don’t expect your grilling marinade to turn tough beef into filet mignon, it won’t happen. Acids will break down connective tissues, but it’s the intense direct heat of the barbeque grill that will toughen and dry meats quickly. That’s why it’s important to choose a tender cut of meat to grill, because the cooking method of grilling won’t tenderize your item, regardless of which grilling marinade you choose.

The general rules of marinating are easy:

1) Longer = Stronger. The longer you marinate something, the stronger the flavor

2) Thicker = Longer. The thicker the product, the longer you’ll need to marinate it.

3) Tender = Shorter. A tender product will not need to be marinated as long.

4) Cooler = Cooler. ALWAYS marinate under refrigeration to keep bacteria growth down.

5) Acid resistant container = No Brainer. ALWAYS marinate in plastic or glass, never in copper or reactive metals.

A grilling marinade is perfectly matched for a dry cooking process like grilling. The marinade will add flavor and moisture for the quick, intense heat of the barbeque grill. You can create your own complex flavors of oils, acids and seasonings and invent the latest grilling marinade. A Grilling Rub is also considered a marinade, but made of dry instead of wet ingredients. How do you feel about adding oil to a marinade? For it or against it? Leave your comment below.

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Mar
23
2015

Creating your own grilling rub is a great way to add unique flavor to meals, regardless of the cooking method you choose, or your cooking skill level. Healthy cooking recipes call for less fats and salts. Many commercially available seasoning mixes for the grill contain a large proportion of salt. Salt is inexpensive and heavy. It’s easy for a manufacturer to weigh-down and thin-out a pre-made grill seasoning mix with salt.

Why pay someone else to mix your spices for you? A few simple combinations of dry seasonings can have you creating your own grilling rub without the addition of salt and fillers.

Start by reviewing your spice rack and arranging spices into “ethnicities”. Simply smell each spice and think what it reminds you of. For example, oregano and basil will certainly remind you of Italian food or tomato sauce. You can create an Italian grilling rub with garlic powder, onion powder, oregano, and basil.

You can now create an endless number of unique dry seasoning combinations. Curry powder, turmeric, celery seed and onion powder will remind you of Indian food, and can add this particular flavor profile to your seasoned ingredient. Cumin, coriander, thyme, and chipotle pepper will combine for a Mexican or Latin-American flavor.

Always apply your grilling rub to a DRY product. Your steak or chicken breast should be totally dry before applying the seasoning. Let the item rest at least an hour to allow the seasoning to penetrate the meat.

The real advantage of this type of seasoning is that the cooking method doesn’t really matter. Once you’ve created your favorite dry seasoning mix, you can apply it to something sautéed, grilled, roasted, or even braised!

You can add great flavors to any healthy cooking recipe with a grilling rub. It will give you pronounced flavor without having to add fats and salts to your diet. Do you have a combination of dry seasonings that always produces amazing results? If it’s not a generational family secret, please share it with a comment below:

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