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Inn at Little Washington’s “Filet Mignon” of Rare Tuna Capped with Seared Foie Gras

Today I have a 5 star restaurant secret recipe from The Inn at Little Washington.  This 5 star, 5 diamond property is known for its amazing restaurant.  Chef Patrick O’Connell’s inspired American cuisine, draws admirers from around the world and has been described by critics as “so good it makes you cry”.

One of the legendary dishes served here is a center-cut portion of tuna that’s trimmed to resemble a flilet mignon, grilled rare, and topped with a slab of seared foie gras, and sauced with an explosively full-flavored red wine sauce.  If foie gras in unavailable, just omit it. The dish will still be sensational without it.

Enjoy!

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New 5 Star Secret Recipe
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Inn at Little Washington’s “Filet Mignon” of Rare Tuna Capped with Seared Foie Gras
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

1 large white onion
¼ c. olive oil, divided
2 large carrots
2 medium zucchini
2 tbsp. Brown Butter
Salt to taste
Freshly ground pepper to taste
4 oz. foie gras
4 center-cut tuna steaks
Burgundy Butter Sauce

Heat a 10-inch cast-iron skillet over high heat until very hot. Moisten the onion slices with oil (reserve some olive oil for searing the tuna) and lay in the hot skillet one layer deep. Cook until lightly charred, turn over with tongs, and char the other side. Remove from the pan and keep warm. Repeat until all the onions are cooked.

Meanwhile, bring about 2 quarts of lightly salted water to a rapid boil and drop in the carrot ribbons. Cook for 2 to 3 minutes, or until the carrots are tender but still al dente. Lift the carrots out of the water with a slotted spoon and place in a bowl. Using the same pot of boiling water, repeat this process with the zucchini ribbons. (Note: The zucchini will cook much faster than the carrots.) Add the cooked zucchini to the carrots. Add the brown butter and season with salt and pepper.

Using a very sharp knife dipped in warm water cut the foie gras into 1/2-inch thick slices. Sprinkle with salt and pepper and keep chilled.

Moisten the tuna steaks with oil and season with salt and pepper. Place into the same hot skillet used to char the onions. Sear for about 2 minutes on each side. Remove and keep warm.

In a smoking-hot 7-inch sauté pan, sear the liver slices on both sides for about 30 seconds, or just until a crisp outer crust forms. Remove and keep warm.

To serve: Quickly lay three or four charred onions in the center of each of four warm serving plates. Arrange two carrot ribbons and two zucchini ribbons over the onions in a nestlike pattern. Place a tuna steak on top, then finish with a slice of foie gras and a few charred onions.

Sauce each plate with three pools of Burgundy Butter Sauce.

Serves 4

Source: Delish.com

Until Next Time… Be Well!

Kind Regards,

Ron

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Linguine with Spinach Pesto

To keep your weekend meals full of flavor, I’ve shared some fantastic recipes with you below.  These dishes are all easy to make and come together in about 30 minutes or less.  First I have a secret recipe for a yummy pasta dish that can be served as a side dish or a main dish depending on your portion size.  Linguini is topped with a spinach pesto to create some vibrant flavors for your taste buds.

This dish is only one of the delicious recipes featured in “Super Side Dishes“.  This cookbook contains a collection of tried and true side dishes to compliment any meal.

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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Linguine with Spinach Pesto

1 lb Spaghetti, Linguine, or Thin Spaghetti, uncooked
1 10 oz pac frozen spinach, thawed, well-drained
2 Tbs vegetable oil
1/4 cup grated Parmesan cheese
2 Tbs chopped parsley
2 cloves garlic
1/2 tsp salt
1/2 tsp dried basil
2 Tbs butter or margarine
1/3 cup water
4 oz crumbled Feta cheese

Prepare pasta according to package directions; drain.

In blender or food processor, combine spinach, oil, Parmesan cheese, parsley, garlic, salt and basil. Blend at medium speed or process until finely chopped.

Melt margarine in water. With blender or processor running, gradually pour in melted margarine mixture until blended.

Toss with pasta. Sprinkle Feta on top and serve.

Enjoy these great tasting recipes from our forum:

Cheeseburger Bake

Tomato-Prosciutto Grilled Cheese

Chicken Enchiladas

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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Starbucks(™) Unicorn Frappuccino

I’m sure you’ve heard about all the craze with Starbucks new Unicorn Frappuccino.  This drink was offered for a limited time and features magical flavors that start off sweet and fruity then transform to a pleasant sour.  If you missed your change to try this drink at Starbucks, don’t worry, today’s secret recipe will show you how to recreate this treat at home.

You can always find more secret recipes from Starbucks on our forum: Go Here

Enjoy!

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Free Dietitian Video Lesson
Discover the 5 foods you should NEVER eat and learn which carbs you CAN eat that help you LOSE tons of fat.  Watch a free video presentation showing a sensible but PROVEN fat loss system: Go Here
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New Secret Recipe
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Starbucks(™) Unicorn Frappuccino
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1/2 cup creamed honey, melted
1 box McCormick Color From Nature food coloring
1/4 teaspoon coconut extract
1 (13 oz) bag frozen mango
2-3 cups coconut-almond milk (or almond milk, or milk)
1 1/2 cups fresh whipped cream, sweetened with honey or stevia
1 Tbsp pink sprinkles or sparkling sugar
1 Tbsp blue sprinkles or sparkling sugar
1/2 teaspoon citric acid (or sugar from 1 Pixy Stick)

In a small bowl, stir together 1/4 cup honey, half the “Sky Blue” coloring packet
(or to desired tint) and coconut extract.

Drizzle down the sides of a clear plastic cup.

In a blender, puree together mango, milk, 1/4 cup honey and just enough of the
“Berry” coloring packet to create a pretty pink. Blend until smooth.
Pour into drizzled cups.

Top with whipped cream.

Stir together blue sprinkles, half of citric acid and a small sprinkle of
“Sky Blue” coloring powder.

Stir together pink sprinkles, half of citric acid, and a small sprinkle of “Berry” coloring powder.

Sprinkle sprinkles on whipped cream.  Serve with large straw.

Have a comment or question about this recipe? Post it 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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Kofta “Meatballs with Tomatoes”

Today I’ve selected some more quick and easy recipes from our forum that are sure to be a hit around the dinner table.  First, I have a secret recipe for a Middle-Eastern version of meatballs with tomatoes called kofta.

This dish is only one of the authentic Middle-Eastern recipes featured in the “Love Mama Recipes” cookbook.  In this book, you will find flavorful restaurant quality recipes that are super easy and fast to prepare.

Members of our Secret Recipe 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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Kofta “Meatballs with Tomatoes”

½ kilo or 1 pound minced veal or lamb
2 minced (finely chopped) onions
1 bunch of fresh organic parsley
1 teaspoon of zatar or thyme
½ teaspoon of organic sea salt
2 large-sized organic tomatoes
Meat spices from your spice rack
Organic oil

Mix all the ingredients together in a bowl.

Form meatballs. Shape and size may vary. You can make small spheres
or long hotdog-like shapes.

Arrange these meatballs onto a greased baking tray.

Bake the meatballs in the oven until they are browned. Make sure the
meat is cooked through and is not raw on the inside.

Remove the browned Kofta from the oven and place thick round slices of
tomatoes over them. Place the tray back in the oven until the tomato
slices are brown.

Best served with basmati rice.

Source – Love Mama Recipes

Enjoy these great tasting recipes from our forum:

Baja Fried Fish Tacos

Italian Style Meat Loaf

Tomato Noodle Soup

 

 

Find these recipes and many more on our forum: Go Here

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