Recipes : The Restaurant Recipe Blog

Jul
28
2014

Today’s 5 star secret recipe is a refreshing cocktail served at Cafe del Rey in Marina del Rey, California.  Cafe del Rey is a romantic bar and restaurant that served up elevated New American fare served in a beautiful seaside setting.

Besides the delicious fresh food on the menu, they make an amazing white sangria which is made with fresh peaches.  Fresh and bright with flavor, this smooth sangria combines a touch of vanilla with just a hint of heat.  It’s a very refreshing cure for a hot day.

If you love sangria then you should check out some of the other sangria recipes we have on our forum: Go Here

Enjoy!

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Cafe del Rey’s White Hot Peach Sangria

White hot peach simple syrup:

1/2 cup sugar
1/2 cup water
1/4 vanilla bean, scraped and seeded
1/2 teaspoon red pepper flakes

In a medium saucepan, combine the sugar, water, vanilla bean (seeds and pod) and red pepper flakes. Heat over medium heat, stirring gently, until the sugar is dissolved.

Remove from heat and strain through a fine mesh strainer. Set aside until cool, then refrigerate until needed. This makes about one-half cup syrup, slightly more than is needed for the remainder of the recipe. The syrup will keep for up to 2 weeks, covered and refrigerated.

White hot peach sangria and assembly:

1 (750-milliliter) bottle dry white wine
2 tablespoons brandy
2 tablespoons peach schnapps
1/3 cup white hot peach simple syrup
3 white peaches, sliced, plus extra for garnishing the servings
1/2 orange, sliced into wheels
1/2 lime, sliced into wheels
1/2 lemon, sliced into wheels
Seeds from 1/4 vanilla bean

In a large bowl, combine the wine, brandy, peach schnapps and white peach simple syrup. Stir in the peach, orange, lime and lemon slices. Stir in the seeds scraped from the vanilla bean, discarding the pod.

Cover and refrigerate for 48 hours.

To serve, fill a glass three-fourths full with sangria. Top off with soda water or lemon-lime flavored soda, depending on the sweetness desired. Serve immediately.

Serves 8

Source: L.A. Times
Get more secret restaurant recipes on our Secret Recipe Forum: Go Here

Or 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

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Jul
25
2014

Maraschino Lemonade Pops

Posted by: ChefTom in Categories: Recipes.

I’m sure you’re looking forward to a wonderful weekend.  In addition to some delicious recipes that are perfect for your weekend meals, I have a secret recipe for a sweet treat that everyone will love.  Kids love to enjoy these maraschino lemonade pops on a hot summer day and they can have fun making them.

This recipe is only one of the yummy kid friendly recipes featured in the “Kids Cookin’” cookbook.  This book contains a great collection of easy-to-follow recipes that taste amazing and are perfect for your own junior chefs in training.

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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Maraschino Lemonade Pops

1 (10-ounce) jar maraschino cherries
1 (12-ounce) can frozen pink lemonade concentrate, partly thawed
1/4 cup water
8 (3-ounce) paper cups
8 popsicle sticks

Put a colander or strainer in a bowl. Pour cherries into the strainer, saving the juice in the bowl.

Put one whole cherry in each paper cup. Put the remaining cherries on a cutting board. With a sharp knife, carefully cut cherries into small pieces. Have an adult show you how to use the knife.

Put chopped cherries, lemonade concentrate, water and the juice your saved from the jar of cherries in the container of an electric blender or food processor. Cover blender or processor. Puree or blend until smooth. Do not put a spoon or spatula in the blender while it is running and keep your hands clear of the working parts.

Fill paper cups with equal amounts of cherry mixture. Freeze 30 to 40 minutes, or until very slushy.

Place popsicle sticks in the center of each cup. Freeze 1 hour longer, or until firm. To serve, peel off paper cups.

Servings: 8

Source – Kids Cookin’

Enjoy these great tasting recipes from our forum:

- Grilled Chicken Sandwiches

- Zucchini Quiche

- Greek Pasta Salad

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

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Jul
23
2014

Hooter’s Irresistible Daytona Wings

Posted by: ChefTom in Categories: Hooters, Recipes.

If you haven’t tried the Daytona Beach style wings at Hooters, then you’re missing out.  These wings are tossed in a sticky, sweet and spicy sauce that is completely addictive.  Luckily for you, I have the secret recipe that will show you how to make a boneless version of these wings along with this amazing sauce.

Don’t forget that we have some more great Hooters recipes on our forum: Go Here

Enjoy!

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Hooter’s Irresistible Daytona Wings

BITES:
2 boneless chicken breasts, cleaned and cut into “bites” (About 1 1/2 inch squares)
3/4 cup of flour
1 tablespoon paprika
1 teaspoon pepper
1 teaspoon salt
Pam olive oil spray

SAUCE:
3/4 cup BBQ sauce (Sweet Baby Ray’s original)
1/4 cup hot sauce (Frank’s Original or Texas Pete’s)
1/4 cup honey
2 tablespoons brown sugar
1 tablespoon garlic powder
1 tablespoon soy sauce
a few sprinkles of crushed red pepper
1 teaspoon corn starch (mix this with a few drops of cold water before putting it in the sauce)

Preheat the oven to 375° F.

Combine the flour, paprika, salt, and pepper in a plastic bag. Put the pieces of chicken in the plastic bag and shake to coat.

Place the chicken pieces on a foil lined baking sheet sprayed with olive oil. Bake for 15 minutes or until cooked.

While the chicken is in the oven, combine sauce ingredients in a saucepan on the stove. Reduce mixture on medium low heat for at least 15 minutes.

When the chicken is finished cooking, toss it in the sauce.

Optional: Throw the sauce coated bites in the oven on low broil for 5 minutes to give them a nice glaze with the sauce.

Wings: Of course you can use this same recipe for wings too! You will definitely want to thrown them on the grill or in the broiler for a few minutes after being coated in the sauce to give them a good glaze.

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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Jul
21
2014

Red Fish Grill’s Crab Cakes

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

Today’s 5 star secret recipe is for an amazing crab cake that is served at the Red Fish Grill in New Orleans.  These generously sized crab cakes are rich and tender and can work as a meal.  This dish has so many wonderful layers of flavor.  The crab cakes are served atop very creamy corn made choux and topped with a homemade grilled green onion tartar sauce and tomato relish.  A lot of steps go into recreating this dish at home, but after one bite you will agree it’s well worth the extra effort.

Red Fish Grill is located on Bourbon Street in New Orleans French Quarter.  They offer award winning casual seafood and Cajun favorites prepared in a fun atmosphere.  Red Fish Grill is a crowd favorite for authentic Louisiana cuisine.

If you enjoy the flavors of New Orleans, the you should also check out these recipes on our forum: Go Here

Enjoy!

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Red Fish Grill’s Crab Cakes

Grilled Green Onion Tartar Sauce:

1/2 bunch green onions
Oil, for brushing the onions
1 egg yolk
1/2 teaspoon kosher salt
1/2 teaspoon dry mustard
1/2 teaspoon sugar
2 teaspoons lemon juice
1 tablespoon cane vinegar or rice vinegar
1 1/2 teaspoons Worcestershire sauce
1/2 cup olive oil
1/2 cup vegetable oil
2 tablespoons sweet pickle relish

Grill the onions: Heat a grill or grill pan over medium-high heat until hot. Lightly brush the green onions with oil, then grill, turning every minute or so, until charred on all sides. Remove from heat and set aside until cool, then slice crosswise into small rings.

In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a hand mixer, beat together the egg yolk, salt, mustard, sugar, lemon juice, cane vinegar and Worcestershire sauce until incorporated. With the mixer running, slowly add the oils until you reach a mayonnaise-like consistency. Fold in the green onions and sweet pickle relish. Cover and refrigerate until ready to use. This makes about 1 cup tartar sauce, which will keep, covered and refrigerated, up to 5 days.

Tomato Relish:

1 tomato, finely diced
2 tablespoons minced red onion
4 large basil leaves, cut in thin strips
Kosher salt and pepper to taste

In a medium bowl, combine the tomato, red onion and basil, seasoning with salt and pepper to taste. Cover and refrigerate at least one hour before using, to give the flavors time to marry.

Jumbo Lump Crab Cakes:

1 pound jumbo lump crabmeat, picked of any shell
2 large green onions, finely diced
1/4 cup lemon juice
1/2 cup mayonnaise
1 1/2 teaspoons salt
Pinch ground black pepper
3/4 to 1 cup bread crumbs
Seasoned flour (1 cup flour seasoned with 1 teaspoon salt and 1/2 teaspoon pepper)

In a large bowl, very gently combine the crabmeat, green onions, lemon juice, mayonnaise, salt, pepper and three-fourths cup bread crumbs, carefully folding the ingredients together to avoid breaking up the lumps of crabmeat. Divide the mixture into fourths, and mold each into a crab cake (if the crab cakes are too delicate to hold together, add the remaining bread crumbs to make them firmer). Flour both sides of each cake with the seasoned flour. The crab cakes can be made up to 1 day ahead and refrigerated, covered, until ready to cook. If making ahead, wait to flour the crab cakes until ready to cook.)

Corn Maque Choux:

1 tablespoon olive oil
3 ears of corn, shucked
1/2 cup diced red bell pepper (from about 1/2 pepper)
1/4 cup diced green bell pepper (from about 1/4 pepper)
1 jalapeño pepper, seeded and diced
1 cup diced onions (from about 1/2 large onion)
1 1/2 tablespoons chopped garlic, from 6 to 7 cloves
2 tablespoons flour
1 1/2 cups milk
1 1/2 cups heavy cream
2 tablespoons Worcestershire sauce
2 tablespoons hot sauce, or to taste
1 teaspoon black pepper
1 1/2 teaspoons kosher salt
1/2 teaspoon cayenne pepper

In a large sauté pan, heat the olive oil over medium-high heat until hot. Stir in the corn, bell and jalapeño peppers, onions and garlic, and cook until the vegetables are softened, 6 to 8 minutes. Stir in the flour and continue to cook, stirring constantly, until the flour begins to smell nutty, 2 to 3 minutes. Slowly stir in the milk and cream, and simmer, stirring constantly, until the liquid reduces and the mixture begins to thicken, about 20 minutes. (If it thickens too quickly, the mixture can be thinned with a little chicken broth or water.) Stir in the Worcestershire and hot sauce, along with the pepper, salt and cayenne pepper. Remove from heat and set aside.

Assembly:

2 to 3 tablespoons oil
4 crab cakes
Corn maque choux
1/2 cup green onion tartar sauce
1/4 cup tomato relish
Sliced green onions for garnish

Heat a skillet over medium-high heat until hot. Add a tablespoon or two of oil to lightly coat the bottom of the skillet, and gently place one or two crab cakes in the pan (this will need to be done in batches). Brown the crab cakes on one side, then carefully flip over and brown the other side. Remove the crab cakes to a rack, and continue cooking until all of the crab cakes are done.

On each of 4 plates, ladle one-fourth of the corn maque choux. Place a crab cake in the center of each and spoon 2 tablespoons of the tartar sauce on top of the cake. Finish each dish with a tablespoon of tomato relish and garnish with green onions. Serve immediately.

Serve 4

Source: L.A. Times

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

Or 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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