5 Star Restaurant : The Restaurant Recipe Blog

Feb
23
2015

Today I have a delicious 5 star secret recipe for a steak sandwich served at the Iron Horse Hotel’s Smyth Restaurant.  Perfectly seasoned beef tenderloin served with caramelized onions and blue cheese on a roll.  So simple, yet so tasty.

The Iron Horse Hotel is the transformation of a 100-year old warehouse into a one-of-a-kind hotel.  Their Smyth Restaurant features a menu crafted of soulful dishes and seasonal ingredients’ delivering fantastic food in an iconic setting.

Serve this sandwich with some bacon ranch potato salad by using this recipe on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Iron Horse Hotel Smyth Steak Sandwiches
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

2 tablespoons butter
4 cups thinly sliced onion (4 large)
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound beef tenderloin
1/8 teaspoon ground black pepper
4 ounces crumbled blue cheese
4 teaspoons butter
4 sourdough buns or kaiser rolls, split

For caramelized onion: In a large nonstick skillet, melt butter over medium-low heat. Add onion. Cook, covered, for 15 minutes, stirring occasionally. Uncover; stir in thyme, sugar, salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, over medium-high heat for 14 to 16 minutes more or until onions are extremely tender and golden. Remove from heat; set aside.

Trim fat from meat. Cut meat crosswise into four slices. Place each slice between two pieces of plastic wrap. Use the flat-side of a meat mallet or a rolling pin to lightly pound meat to 1/2-inch thickness. Discard plastic wrap. Season beef with 1/8 teaspoon pepper.

For charcoal grill: Place meat on rack of uncovered grill directly over medium coals. Grill steak for 3 minutes, turning once halfway through. (For a gas grill: Preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover; grill as directed.) Remove meat from grill. Top each steak evenly with the reserved caramelized onions and blue cheese. Return meat to grill. Grill 2 to 3 minutes more or until  cheese begins to melt.

Meanwhile, heat 2 teaspoons butter on a griddle over medium heat. Lay two buns, cut sides down on griddle  pan. Toast buns for 2 to 3 minutes or until golden brown. Repeat with remaining butter and buns.

Serve steaks on toasted buns.

Serves 4

Source: Secret Recipe Forum
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

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Feb
16
2015

Today I have an extremely rich and decadent 5 star secret recipe for a chocolate mousse served at Filomena’s Italian Kitchen in Costa Mesa, California.  This amazing dessert is exceptionally light and airy and is a must-try for any mousse lover.

Filomena’s Italian Kitchen is a cozy restaurant that serves classic Italian cuisine.  This neighborhood restaurant features delicious sauces, house-made pastas and perfectly sized portions.  The warm and friendly staff always makes you feel welcome.

If you’re looking for some more dessert ideas, we also have an endless supply of dessert recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Filomena’s Vasetto di Crema Chocolate Mousse
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

6 egg yolks
5 tablespoons granulated sugar
1 1/2 cups milk
1 cup heavy cream
9 ounces dark chocolate, finely chopped

In a saucepan, whisk together the egg yolks, sugar, milk and cream, and then cook over medium-high heat until the mixture thickens to a custard-like consistency. Remove from heat and gently stir in the chocolate until the chocolate is melted and incorporated.

Strain the mixture to remove any lumps, then divide the custard among 6 ramekins or tea cups. Cover with plastic wrap and refrigerate until chilled and set, at least 2 hours.

Serves 6

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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Feb
09
2015

Today’s 5 star secret recipe is for a classic dessert that will bring you back to your childhood.  At Cake & Ale’s they make an amazing pineapple upside-down cake.  Moist yellow cake topped with pineapple rings and a rich caramel sauce.  One bite and you’ll be in heaven.

Cakes & Ale is all about the good things in life and that is exactly what they offer at this restaurant located in Decatur, Georgia.  Zagat has rated them one of the best restaurants in Georgia.  At this restaurant, imaginative farm-to-table dishes are made with seasonal ingredients.  They also run their own bakery that offers some amazing treats.

We have some more great cake recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Cakes & Ale’s Pineapple Upside-Down Cake
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Caramel:

Nonstick vegetable oil spray
1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
1/4 cup bourbon

Cake:

1 medium pineapple
1 1/3 cups cake flour
2 teaspoons baking powder
1 teaspoon kosher salt
1/8 teaspoon ground cardamom
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature, cut into 1-inch pieces
2 teaspoons vanilla extract
2 large eggs
1 cup sour cream

Caramel:

Preheat oven to 350°. Coat cake pan with nonstick spray; set aside. Cook brown sugar and butter in a small deep heavy saucepan over medium heat, whisking occasionally, until mixture is bubbling and sugar is completely dissolved. Boil, whisking occasionally, until caramel darkens, thickens, emulsifies, and pulls away from sides of pan, about 3 minutes.

Remove from heat and whisk in bourbon (mixture will bubble vigorously). Return caramel to a boil; cook for 1 minute. Pour caramel into prepared cake pan and swirl pan until bottom is completely covered. Let cool completely before proceeding (caramel will harden).

Cake:

Cut skin from pineapple, making sure to remove all brown eyes. Cut 1/4-inch–1/3-inch-thick rounds from pineapple. Using cookie cutter, remove core to form rings. (If pineapple is very juicy, drain rings briefly on paper towels.) Arrange pineapple rings decoratively on top of caramel in cake pan without overlapping. (Cut rings into smaller pieces to fill any large gaps, if desired.)

Whisk flour, baking powder, salt, and cardamom in a medium bowl. Using an electric mixer, beat sugar and butter in another medium bowl until light and fluffy, 5–6 minutes. Beat in vanilla. Add eggs one at a time, beating to blend between additions. Scrape down sides of bowl. Beat egg mixture until doubled in volume and very light and fluffy, about 2 minutes. Scrape bottom of bowl well, making sure to incorporate all butter into eggs. Beat for 1 minute longer.

Beat in flour mixture in 3 additions, alternating with sour cream in 2 additions, beginning and ending with dry ingredients. Scrape batter into pan; smooth top.

Bake cake until a tester inserted into the center comes out clean, 50–60 minutes. Transfer to a wire rack. Let cake cool in pan for 30 minutes. Run a sharp knife around sides of pan to loosen cake; tap bottom of pan and invert cake onto a large plate. DO AHEAD: Cake can be made 8 hours ahead. Cover with a cake dome and let stand at room temperature.

Serves 8-12

Source: Bon Appetit

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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Feb
02
2015

Today’s 5 star secret recipe is for a wonderful honeycomb ice cream that’s served at Rustic Canyon in Santa Monica.  This unique ice cream has a great flavor and texture.  The best part is this dessert easily comes together in just minutes and you don’t need an ice cream maker to finish the dish.

Rustic Canyon is an upscale, California casual restaurant that serves small plates and a fantastic wine list.  The menu at Rustic Canyon is seasonal and features fresh local ingredients.

We have some more great ice cream recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Rustic Canyon’s Honeycomb Ice Cream
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Honeycomb candy:

5 tablespoons sugar, preferably organic evaporated cane sugar
2 tablespoons wildflower honey, preferably organic
1 teaspoon baking soda

In a small to medium pan, combine the sugar and honey, and cook until the sugar is melted and the mixture has turned a caramel color.

Remove from heat and add the baking soda all at once, quickly stirring to evenly distribute the soda. Be careful, as the soda will cause the sugar mixture to bubble rapidly.

Pour the honeycomb into a rimmed baking sheet lined with parchment and set aside until cooled and hardened, about 30 minutes.

Break the honeycomb into big and small pieces, and store in an airtight container until needed.

Honeycomb ice cream:

3 cups heavy whipping cream, preferably organic
1 (14-ounce) can condensed milk, preferably organic
1 tablespoon vodka
Pinch of salt
Prepared honeycomb

In a large bowl, whip the cream to soft peaks. Stir in the condensed milk and whip again to soft peaks, then whisk in the vodka and salt.

Gently fold in the honeycomb, careful not to overmix; you want a swirl look to the ice cream. Transfer to a smaller container and put in the freezer until firmed, 1 to 3 hours. This makes about one-half gallon of ice cream.

Serves 16

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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