CherryGems-bake

Gourdough’s Flying Pig – Maple Bacon Donut

Today’s 5 star restaurant secret recipe comes Gourdough’s in Austin, Texas.  They have two food trucks and two bar and restaurant locations.  At all of their locations they’re well known for amazing donut creations.  Rich, decadent and over the top donuts will make your mouth water.  The Flying Pig is a donut topped with candied bacon and maple syrup icing.  Sweet and savory.  This is a must-try recipe.

You can find many more donut recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Gourdough’s Flying Pig – Maple Bacon Donut
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

2 tablespoons water, warmed
1.25 oz envelope fast-rise yeast
3/4 cup whole milk, warmed
1/4 cup granulated sugar
1/2 teaspoon salt
1 large egg
3 tablespoons shortening or lard
2 1/2 cups all-purpose flour
vegetable oil or peanut oil, for frying
1 1/2 tablespoons whole milk (possibly more)
2 tablespoons pure maple syrup
1/2 teaspoon maple extract
2 cups powdered sugar
1 lb center cut bacon
2/3 cup brown sugar
2 teaspoons freshly cracked black pepper
1 teaspoon kosher salt

Donut:

In the bowl of your stand mixer with the paddle attachment (or a large bowl if you are going to kneed the dough by hand), whisk together yeast and warm water and let stand for 5 minutes.

Add milk, sugar, salt, egg, shortening, and 1 cup of flour. Mix on medium low for 2 minutes, then switch to the dough hook. Slowly add the remaining 1 1/2 cups flour a half a cup at a time. Once you have added all the flour, knead on medium for 2-3 minutes, until dough no longer sticks to the bowl. Turn up the speed to medium high and continue to knead dough for 3-4 minutes, until dough is smooth.

Transfer dough to a greased bowl and cover with a slightly damp tea towel. Place bowl in a warm area (or a preheated oven to 200 degrees and then turned off) for about one hour. Dough is ready when it has doubled in size.

Transfer raised dough onto a lightly floured surface and carefully roll out till it is 1 inch thick. Cut out doughnuts with a floured 4 inch biscuit cutter and then cut out the center of each donut with a floured 1-2 inch biscuit cutter.

Place donuts and donut holes on a lightly floured cookie sheet and cover again with a slightly damp tea towel. Place in a warm area (or a preheated oven to 200 degrees and then turned off) for about one hour. Dough is ready when it has doubled in size.

Heat oil in a large, deep skillet or deep fryer to 350 degrees.

Once oil is hot, working with 4-6 donuts at a time, carefully drop donuts into oil. Fry for 1 to 2 minutes, or until golden brown and flip and fry the other side.

Remove and drain on a paper towel (or newspaper) lined plate. Continue this process until each donut has been fried.

Maple Glaze:

Place wax paper under a wire rack to collect any drippings for an easy clean up. Then, in a small bowl whisk together milk, maple syrup and maple extract. Add powdered sugar, whisking until smooth. If icing is to stiff, add a teaspoon of milk at a time until desired consistency is reached.

While the donuts are still warm, dip the tops of each donut and donut hole into the icing and transfer to a wire rack and let set for 5 minutes. Save any remaining frosting to drizzle on top of the completed donut.

Candied Bacon:

Preheat the oven to 375°F. Line a large cookie sheet with aluminum foil, and position a cooling rack on top of pan. Lightly spray the rack with non-stick spray (or grease with oil).

Combine the brown sugar, black pepper and salt in a shallow plate/dish. Press each side of each slice of bacon firmly into the spiced sugar to coat well.

Arrange the slices of bacon on top of the rack in a single layer. If there is any sugar remaining in the dish, sprinkle it on top of the bacon slices evenly.

Bake until the bacon is crisp and the sugar is bubbly, about 20 minutes. Let cool for 5 minutes and then cut each strip in half.

Arrange candied bacon on top of donuts and drizzle the top with any remaining maple glaze. Serve immediately!

Have a comment or question about this recipe? Post it here

Until Next Time… Be Well!

Kind Regards,

Ron

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CherryGems-bake

Popeye’s(™) Red Beans and Rice

Today I have a secret recipe for Popeye’s red beans and rice.  Tasty, velvety-smooth red beans served with seasoned rice.  One bite and you’ll see why this is a Popeye’s favorite.  Enjoy this as a side dish or an entree.  For the most authentic flavor, use a smoked ham hock in this recipe.

You can find more secret recipes from Popeye’s on our forum: Go Here

Enjoy!

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Sinfully Healthy Gourmet Recipes
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New Secret Recipe
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Popeye’s(™) Red Beans and Rice  
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

3 cans red beans
1 smoked ham hock or 1/4 teaspoon liquid smoke
1 1/4 cups water
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
3 tablespoons lard
1/4 teaspoon freshly ground pepper
Cooked long-grain rice, for serving

Pour 2 of the cans of beans into a 2-quart saucepan and add the ham hock and water. Simmer on medium heat for an hour, until the meat starts to loosen from the bone.

Remove from the heat and cool until the hock is cool enough so you can remove the meat from the bone. Place the meat, beans, and liquid from the pot in a food processor. Add the onion powder, garlic salt, red pepper, salt, and lard. Process for only 4 seconds. The beans should be chopped and the liquid thick. Drain the remaining can of beans and add to the processor. Process for just a second or two; you want these beans to remain almost whole.

Pour everything back into the pan and cook slowly on low heat, stirring often, until you’re ready to serve. Serve over a premium long-grain rice.

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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CherryGems-bake

Fire Lake Grill Meatballs in Porcini Sauce

Today’s 5 star restaurant secret recipe comes Fire Lake Grill in Minnesota.  Fire Lake Grill House & Cocktail Bar is known for serving regionally grown Minnesota inspired cuisine. They embrace the farm-to-table concept that incorporates fresh and local produce wherever possible in their two locations at Radisson Blu Mall of America and Radisson Blu Minneapolis Downtown.  One of their signature dishes is the meatballs in a porcini mushroom sauce.

Serve this dish with some mashed potatoes by following this recipe on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Fire Lake Grill Meatballs in Porcini Sauce
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Meatballs:
1/2 lb. Ground Beef
1/2 lb. Ground Pork
1/2 lb. Ground Duck (chicken or turkey can be substituted)
2 slices white bread crusts removed
1/4 cup milk
1/3 cup finely chopped onion
1/2 tablespoons clarified butter
1 egg yolks + 1 whole egg
1/4 tsp black pepper
1/4 tsp all spice
1/8 tsp nutmeg
1 tsp kosher salt
1 tablespoons honey

Porcini Sauce:

1/2 shallot minced
1 cloves garlic minced
1/2 tablespoon clarified butter
1 and 1/2 cups chicken stock
1/4 cup heavy cream
1/8 cup roux (flour butter mixture)
1/4 oz. dried porcini mushrooms
Salt & Pepper to taste

Tear bread into small pieces and add to a mixing bowl with milk to soften. Sauté onion in clarified butter over medium. Stir onions until translucent and add to mixing bowl. Add meat and remaining ingredients to mixing bowl and using hands mix all ingredients together to incorporate evenly. Sauté a small amount of the meatball mixture and taste to check seasoning. Adjust if needed.

Using a 1-ounce scoop portion meat and roll into balls. Place on a sheet pan evenly spaced and bake in a preheated 325-degree oven for approx. 10-12 minutes to cook through. 165-degree internal temp. Remove from oven and let rest.

To prepare sauce:

Preheat sauce pan on medium high heat. Add clarified butter, minced garlic, shallot and dried porcini mushrooms. Sauté to caramelize lightly. Deglaze by adding liquid (chicken stock and cream). Lower heat to achieve a simmer. Reduce by 1/3 and season with salt and pepper to taste. Whisk roux into liquid (roux = 2oz butter, 2oz flour – combine over medium heat and stir until light golden brown). Continue to whisk sauce until thickened. Keep warm until service.

To serve sauté meatballs in clarified butter to brown and add sauce to coat meatballs. Traditionally served with mashed potatoes, pickles and lingonberry relish.

Yield approx. 25 meatballs Recommend 5 meatballs per serving.

Have a comment or question about this recipe? Post it here

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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CherryGems-bake

Pan-Seared Halibut with Red Onion Relish

I have some delicious new recipes(below) for you to try that are easy to prepare and loaded with wonderful flavors.  In case you’re like me and trying to eat healthier in the new year, I have a low fat secret recipe for you to try as well.  Pan seared halibut topped with a red onion relish, serve with some steamed vegetables on the side.

This dish is only one of the delicious recipes featured in the “Low Fat Cooking Volume 1” cookbook.  This book features over 100 flavor-packed low fat recipes that you’ll love.

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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Pan-Seared Halibut

1 Tbs olive oil
4 halibut steaks, skinned, about 6 oz each
1/2 tsp cornstarch mixed with 2 tsp of cold water
2 Tbs snipped fresh chives, to garnish

Red Onion Relish:
2 red onions
6 shallots
1 Tbs lemon juice
2 tbs olive oil
2 Tbs red wine vinegar
2 tbs superfine sugar
2/3 cup fish stock
salt and pepper

To make the relish, shred the onions and shallots thinly, then place in a small bowl and toss in the lemon juice.

Heat the oil for the relish in a skillet over medium heat. Add the onions and shallots and cook for 3-4 minutes, or until just softened.

Add the vinegar and sugar and cook for an additional 2 minutes over high heat. Pour in the stock and season well with salt and pepper. Bring to a boil, then reduce the heat and simmer gently for an additional 8-9 minutes, or until the sauce has thickened and is slightly reduced.

Brush a nonstick ridged grill pan or skillet with oil and heat over medium-high heat until hot Press the fish steaks into the pan to seal, then reduce the heat and cook for 4 minutes. Turn the fish over and cook for 4-5 minutes,, or until cooked through. Drain the fish on paper towels and keep warm.

Stir the cornstarch paste into the onion relish and heat through, stirring, until thickened.Season to taste with salt and pepper.

Pile the relish onto 4 warmed serving plated and place a fish steak on top of each. Garnish with snipped chives and serve.

Servings: 4

Source – Low Fat Cooking Volume 1

Enjoy these great-tasting recipes from our forum:

Tortilla Chip Crusted Tilapia

Skillet Chicken & Vegetables

Slow-cooked Pepper Steak

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

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