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Eagle Rock Public House’s Fried Cod Sandwich

Today I have a 5 star restaurant secret recipe from Eagle Rock Public House, the restaurant outlet for one of Los Angeles’ most popular craft breweries.  They serve a delicious deep-fried cod sandwich that is topped with a pickled jalapeno slaw and a tangy malt vinegar aioli.  At the restaurant they use Eagle Rocks Manifesto Beer for the fish batter but at home you can use your favorite wheat beer such as Blue Moon or Shock Top.

Serve your sandwich with some sweet potato fries on the side by following this recipe from our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Eagle Rock Public House’s Fried Cod Sandwich
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Basic sweet pickled jalapeño:

1 1/4 cups cider vinegar
1 1/4 cups water
1/4 cup salt
1 1/4 cups sugar
1 cup thinly sliced jalapeños (from 2 to 3 large jalapenos)

In a heavy saucepan, combine the vinegar, water, salt and sugar over high heat until it comes to a boil. Remove from heat. Place the jalapeños in a large jar or medium glass bowl and pour over the liquid. Weight the jalapeños down so they stay submerged, and set aside until cool. Cover and refrigerate the submerged jalapeños for at least 12 hours to pickle. The jalapeños will keep for up to 2 weeks, covered and refrigerated.

Pickled jalapeño slaw:

1/2 head green cabbage, julienned
1 red onion, julienned
Strained pickled jalapeños
1/4 cup pickling juice (from the jalapeños)
2 tablespoons distilled white vinegar
2 tablespoons olive oil
Kosher salt

In a large bowl, mix together the julienned cabbage and red onion, along with the strained pickled jalapeños.

In a small bowl, whisk together the pickling juice with the vinegar and olive oil to make a vinaigrette. Pour the vinaigrette over the slaw and season with a few pinches of salt to taste. Mix the slaw well and set aside for at least 10 minutes before using. This makes 6 to 8 cups slaw, possibly more than is needed for the rest of the recipe; the slaw will keep, covered and refrigerated, up to 3 days.

Malt vinegar aioli:

1 whole egg
1 egg yolk
1 teaspoon Dijon mustard
1 tablespoon lemon juice
3 cloves garlic
1/2 tsp kosher Salt
1 to 1 1/2 cups canola oil
1/4 cup malt vinegar

In the bowl of a food processor, combine the egg, yolk, mustard, lemon juice, garlic and kosher salt, blending until homogenous. With the processor running, slowly stream in the oil. As the oil is added, the mayonnaise will begin to emulsify and stiffen. Enough oil has added when the mayonnaise is thick and will form peaks. Stir in the malt vinegar by hand to form the aioli. This makes a generous cup aioli, which will keep, covered and refrigerated, up to 1 week.

Fried cod sandwich:

Peanut or canola oil for deep-frying
1 1/2 cups flour, plus 1 cup for dusting, divided
1 teaspoon baking powder
1 teaspoon kosher salt
1 pint Eagle Rock Brewery Manifesto beer, or similar Belgian-style ‘wit-bier’ or white ale
3 dashes Tabasco
6 (5-ounce) cod fillets, preferably Ling cod
Malt vinegar aioli
Pickled jalapeño slaw
Toasted challah roll

Fill a 4-quart pot with frying oil to a depth of 3 to 4 inches. Heat the oil to maintain a temperature of 350 degrees.

Meanwhile, in a large bowl, whisk together 1 1/2 cups flour with the baking powder and kosher salt. Whisk in the beer until the batter is smooth, then whisk in the Tabasco. Set aside.

Dredge the cod pieces in the remaining flour, then remove the cod and dip each piece into the batter. Carefully lower each piece into the oil and fry until golden and crispy, about 4 minutes (frying time will vary depending on the thickness of the pieces). Drain on a rack.

Assemble the sandwiches: Spread 1 to 2 tablespoons aioli on each half of the toasted rolls. Top the bottom half of each roll with a piece of fried fish, and top the fish with about 1 cup of loosely packed slaw. Top each sandwich with the remaining roll and serve immediately.

Serves 6

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

Source: LA Times

Get more secret restaurant recipes on our Secret Recipe Forum: 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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1

Diane’s Bakery Apple Tart

Today I have a 5 star restaurant secret recipe from Diane’s Bakery in Roslyn, NY.  Since 1982 they’ve been making fresh baked goods from scratch in small batches every day.  Diane’s also features a panini cafe that serves delicious breakfast and lunch dishes.  At Diane’s they make a delicious apple tart that combines all the classic flavors you love.  Serve with a scoop of vanilla icing and you’ll be in heaven.

You can also find a great selection of sweet and savory tart recipes our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Diane’s Bakery Apple Tart
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Sweet pastry dough:

2 ½ cups and 2 tablespoon all purpose flour
Pinch of salt
3 tablespoon sugar
9 ounces cold butter cubed
¾ cup ice water

Combine flour salt and sugar in a good processor.

Add cubed cold butter.

Pulse a few times till like coarse corn meal.

Add cold water.

Pulse till blended.

Form into ball and chill 2 hours.

Press into 10 inch tart pan with removeable bottom.

Chill while preparing filling.

Apple filling:

2 ½ lbs mixed apples
I like golden delicious, granny smith and gala

Peel, core and chop into large pieces.

Toss with:
1 ½ teaspoons corn starch
¼ cup white sugar
3 tablespoon brown sugar
1 teaspoon nutmeg

Add:
3 tablespoon melted butter
6 tablespoon water
1 tablespoon lemon juice

Let sit for a few minutes and add to prepare tart pan.

For the top:

3 golden delicious apples peeled, cored and very thinly sliced

Fan out on top of tart.

Brush with melted butter.

Sprinkle with sugar.

Bake at 350 for 45 minutes or until crust and apple are golden.

Brush with ½ cup warmed strained apricot jam.

Sliced when completely cool.

Makes 1 tart.

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

Source: Restaurant Hunter
Get more secret restaurant recipes on our Secret Recipe Forum: 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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1

Barrel & Ashes Hoe Cakes

Today I have a 5 star restaurant secret recipe from Barrel and Ashes in California.  Barrel and Ashes is a casual, 2-story American eatery using an open-hearth oven, a rotisserie & a mesquite grill.  They serve each diner a small griddle of fresh baked corn bread called hoe cakes.  The name comes from the slavery-era practice of baking flat rounds of cornmeal batter on a hoe blade heated in a fire.  They serve these cakes with maple butter,  green onions and coarse salt.

You can make your own fresh maple butter by following this recipe from our forum: Go Here

Enjoy!

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Barrel & Ashes Hoe Cake
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

1/2 cup plus 2 tablespoons (100 g) course-ground cornmeal
2/3 cup plus 1/4 cup (108 g) all-purpose flour
Scant 2 tablespoons (20 g) sugar
1 heaping teaspoon (7 g) baking powder
1/2 teaspoon (4 g) salt
1 egg and 1 egg white, beaten
1 cup plus 1 tablespoon (333 g) milk
1/4 cup plus 2 teaspoons clarified butter
Butter, for greasing the skillet
Maple butter, for serving
Coarse sea salt, for serving
Coarsely chopped green onion, for serving

Heat the oven to 450 degrees. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In a separate bowl, whisk together the eggs and milk. Fold the wet ingredients into the dry ingredients, then fold in the clarified butter. Transfer the mixture to a blender and blend to fully incorporate the ingredients.

Heat a small (5- to 6-inch) cast iron skillet over medium-high heat until hot. Add a small pat of butter to the pan, swirling the pan until the butter is melted and bubbly. Spoon in about 3/4 cup batter, spreading the batter so it reaches the edges of the pan in an even layer.

Cook the batter in the pan until the bottom forms a crust and the batter begins to bubble around the edges, about 2 minutes. Transfer the pan to the oven and bake until the cake is almost set but jiggles slightly in the center, 2 to 3 minutes.

Return the pan to the stove-top and flip the cake over in the pan. Continue cooking over medium-high heat until the cake is set and a crust has formed on the bottom of the cake, 1 to 2 minutes. Remove from heat.

Spread 2 to 4 tablespoons maple butter over the cake, sprinkle over a little coarse sea salt and garnish with green onion. Serve immediately.

Makes 3-4 cakes.

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

Source: LA Times
Get more secret restaurant recipes on our Secret Recipe Forum: 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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2

Hush Bistro’s Kimchi Burger

Today I have a 5 star restaurant secret recipe from Hush Bistro in Farmingdale, New York.  Hush is a modern American restaurant that delivers an innovative earth to table menu with emphasis on local and organic flavors enhanced by traditional and new cooking techniques.

One of the signature dishes on their lunch menu is the chicken burger topped with house-made hoisin bbq sauce, kimchi and a fried egg.  This burger has so many layers of delicious flavors, after one bite you will know why this restaurant has become critically acclaimed.

To really take this burger over the top, bake your own brioche buns by using this recipe from our forum: Go Here

Enjoy!

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Hush Bistro’s Kimchi Burger
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Ingredients:

10 lbs Ground Chicken
1qt Spanish Onions
5 Eggs
¼ cup Garlic (Fine Dice)
1 cup Herb Blend (Parsley, Marjoram, Thyme, Chives)
1 cup Whole Grain Mustard
2 qt Italian Bread Crumbs
1 Tblsp Kosher salt
1 Tblsp Black Pepper (Fresh Ground)
12 rolls

In sauté pan with 2 Tblsp olive oil, caramelize Onions (10 minutes).

Add garlic and get color without burning the garlic.

Fold in herbs, remove pan from heat and let cool.

In large chilled bowl, add ground chicken, onion-garlic mixture, eggs, mustard, and salt and pepper.

Mix well, then begin to add bread crumbs, 1 cup at a time, till proper consistency is reached.

Make 6oz burgers and lay on sheet pans (shelf life for burgers is three days)

It is recommended you cook the burger on a flat top for best sear and top with hoisin bbq sauce, kimchi veg topping and a fried egg.

To make hoisin bbq sauce:

Ingredients:

4qt Rice Wine Vinegar
2qt sugar
2 Stalks Lemongrass (Rough Chop)
1/4 lb Ginger
4pc Thai Chile
4pc Star Anise
1 can Hosin Sauce
1pc Plum Sauce

Add rice wine vinegar, sugar, lemongrass, ginger, Thai chile, and star anise to large pot.

Reduce by half over medium heat (30 minutes).

Add Plum and Hoisin Sauce and let simmer for one hour, stirring constantly to not burn.

Once thickened, remove from heat and strain.

To make Kimchi Veg topping:

Ingredients:

4 heads nappa cabbage (sliced)
2 lbs daikon radish (julienne on Japanese mandoline)
2 lbs carrots (julienne on Japanese mandoline
2 cups salt
2 tblsp fish sauce
4 garlic cloves
4 tblsp sugar
2 tblsp ginger (grated)
5 tblsp korean chile powder
2 bunch scallion

Cut the cabbages in half lengthwise and trim the ends. Rinse and cut into pieces, about 2 inch squares. Place the cabbage into large resealable bags and sprinkle salt on the leaves so they are evenly coated. Use your hands to rub the salt in to the leaves. Seal the bags and leave at room temperature for 6 hours.

Rinse the salt from the cabbage leaves and then drain and squeeze out any excess liquid. Place the cabbage in a large container with a tight fitting lid. Stir in the fish sauce, green onions, white onion, garlic, sugar and ginger. Sprinkle the Korean chile powder over the mixture. Wear plastic gloves to protect your hands and rub the chile powder into the cabbage leaves until evenly coated. Seal the container and set in a cool, dry place. Leave undisturbed for 4 days. Refrigerate before serving, and store in the refrigerator for up to 1 month (if it lasts that long!).

Serves 12

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

Source: Restaurant Hunter

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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