0

Papa Cristo’s Spanakopita

Today I have a 5 star restaurant secret recipe(below) from Papa Cristo’s in Los Angeles.  This market and restaurant features authentic Greek eats from hummus to baklava.  One of their classic dishes is the Spanakopita.  Spanakopita or spinach pie is a Greek savory pastry filled with shopped spinach, feta cheese, onions and seasoning.

We also have some great Greek recipes on our forum: Go Here

Enjoy!

=-=-=-=-=-=-=-=-=-=-=-=-=-=
#1 Weird Trick To Get Rid of Cellulite Instantly
Controversial free video shows how to remove cellulite permanently.  Learn about these astonishing secrets and a secret solution that the pharmaceutical industry would rather keep you in the dark about: Go Here
=-=-=-=-=-=-=-=-=-=-=-=-=-=

=-=-=-=-=-=-=-=-=-=-=-=-=-=
New 5 Star Secret Recipe
=-=-=-=-=-=-=-=-=-=-=-=-=-=

Papa Cristo’s Spanakopita
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

1 1/2 pounds frozen chopped spinach, defrosted
4 ounces cream cheese, softened
1 1/4 pounds feta cheese, crumbled
1/2 cup diced onion
1 tablespoon dried dill
1/4 cup extra-virgin olive oil, plus more for brushing the phyllo
1/4 teaspoon Greek seasoning (preferably Papa Cristo’s brand), more to taste
About 50 sheets phyllo dough
Greek yogurt, for serving

Heat the oven to 350 degrees. Squeeze the spinach, pressing out as much excess water as possible (wring the spinach out in a towel if possible).

In a large bowl, combine the spinach, cream cheese, feta, onion, dill, 1/4 cup olive oil and seasoning, kneading the mixture using your hands until all of the ingredients are evenly combined.

Place one sheet of phyllo down horizontally. Brush lightly with olive oil. Place a second sheet of phyllo dough directly over the first. Brush with olive oil. (Keep the remaining sheets of phyllo covered under a damp towel so they don’t dry out.)

Add roughly one rounded teaspoon of the spinach mixture to the phyllo, spacing the dollops a couple of inches apart (you should be able to fit 5 mounds of the spinach mixture on one edge of each wider [horizontal] sheet of phyllo).

Cut the phyllo vertically in between each dollop of spinach mixture. Fold one corner of each strip into a triangle, covering the filling. Continue to fold, as if folding a flag, retaining the triangular shape until you reach the edge of the strip. Place the spanakopita on a baking sheet and brush the tops lightly with oil. Continue until all of the spanakopita are formed. (The spanakopita can be frozen at this time and saved until ready to bake. Cover the baking sheets tightly with plastic wrap. Note that the spanakopita will take a little longer to bake from a frozen state.)

Bake the spanakopita, 1 sheet at a time, until the phyllo is crisp and lightly golden, about 25 minutes. Serve with Greek yogurt.

Makes 6 1/2 – 7 dozen.

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.

=-=-=-=-=-=-=-=-=-=-=-=-=-=

1) Secret Brownie Recipe (New)
Most brownies and desserts in general flat out make you fat.  Check out how you can make a healthy, fat-burning version of just about any dessert: Go Here

2) Remove Negative Items From Your Credit Report in 5 Simple Steps!
Bad credit is costing you at least $200 – $500 every single month in higher car payments, interest rates, auto insurance, and the rundown continues forever.  Using these tricks you can remove a majority of the negative credit data and restore your score to 720 or more: Go Here

3) From Grape To Glass – Make Your Own Wine!
Learn how to easily make prize winning homemade wine using these foolproof step-by-step instructions: Go Here

0

Smoke.Oil.Salt’s Paella Verda

Today I have a 5 star restaurant secret recipe(below) from Smoke.Oil.Salt. in Los Angeles.  This chip spot is known for it’s Spanish wines and tapas with a focus on seafood and wood-fire grilled options.  Chef Perfecto Rocher has created an amazing paella that is inspired by his families recipes.  This delicious paella is made with rabbit, pork ribs, fava beans and artichokes.  The rich flavors in this dish will keep you coming back for more.

We also have a great collection of paella recipes on our forum: Go Here

Enjoy!

=-=-=-=-=-=-=-=-=-=-=-=-=-=
#1 Weird Trick To Get Rid of Cellulite Instantly
Controversial free video shows how to remove cellulite permanently.  Learn about these astonishing secrets and a secret solution that the pharmaceutical industry would rather keep you in the dark about: Go Here
=-=-=-=-=-=-=-=-=-=-=-=-=-=

=-=-=-=-=-=-=-=-=-=-=-=-=-=
New 5 Star Secret Recipe
=-=-=-=-=-=-=-=-=-=-=-=-=-=

Smoke.Oil.Salt’s Paella Verda
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

6 cups chicken stock
1 large pinch saffron threads
1 1/2 pounds rabbit, cut in 5 or 6 pieces
3/4 pound pork baby-back or spare ribs, preferably Iberico, cut in 2-inch pieces
1/2 cup olive oil, preferably Spanish or Valencian, divided
2 cups Bomba rice, or similar medium-grain rice
1 tablespoon pimentón dulce
3/4 cup grated fresh tomato, about 1 medium tomato
1/4 pound shucked fava beans or Romano beans cut in 2-inch segments, or a mixture
2 artichoke hearts, cut in bite-sized pieces
Salt
2 stalks fresh rosemary

Bring the chicken stock to a simmer in a medium pot. Add the saffron, rabbit and pork, and cook over low heat until the meat is tender, about 1 hour.

Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add the rice and cook, stirring, until the outside surface of the rice becomes translucent, 2 to 3 minutes.

Add the pimentón and then immediately add the grated tomato and cook until it thickens, about 2 minutes. The rice will not be tender. Set aside. (The recipe can be prepared to this point up to a day in advance, the ingredients tightly covered and refrigerated.)

When ready to prepare the paella, start a hot fire in the grill. Remove the rabbit and pork from the stock, reserving the stock.

Set a 13- to 15-inch paella pan in the center of the grill and add the remaining olive oil. Make sure that the grill sits level so the oil is evenly distributed across the bottom of the pan.

When the oil is hot, add the rabbit and pork and season lightly with salt. Cook until the meat has lightly browned, about 3 minutes.

Add the fava beans and artichoke hearts, and cook briefly, stirring constantly.

Add the rice and tomato mixture and then the reserved stock. Taste the stock and add salt; it should taste fairly salty since the rice is so bland. Keep the fire very hot so you can maintain a boil. Do not stir the rice, but spoon stock over the top of any dry spots.

Cook until you no longer see liquid bubbling through the rice and the rice is making crackling, popping sounds, 15 to 25 minutes, depending on the size of the pan. Don’t worry if the rice appears to scorch on the bottom or the sides — that is desirable.

When the rice is done, lay the rosemary stalks on top and cover with newspaper to keep warm. Set aside for 5 minutes before serving.

Serves 4

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.

=-=-=-=-=-=-=-=-=-=-=-=-=-=

1) He Lost 50 Pounds in 8 Weeks (Must See!)
A buddy of mine figured out a fast and simple way to lose incredible amounts of weight … and he was able to eat whatever fattening foods he wanted, every single day, and he never had to exercise … not even once!  Learn how:

Go Here

2) Stop Eating Contaminated Food!
90% of our basic food supply is contaminated with a deadly toxic poison that is buried deep within the cells of food and can’t be washed off.  Learn what you can do to defend your health and wellness:

Go Here

3) Weird Bacteria Causes Weight Gain (Here’s How To Remove It…)
A morbidly obese man on death’s doorstep was able to effectively “trick” his body to melt away fat on a daily basis, without cutting out ANY of his favorite foods.  Learn how:

Go Here

0

Baroo’s Rose Onion Pickles

Today I have a 5 star restaurant secret recipe(below) from Baroo restaurant in Los Angeles.  Baroo is the creation of chef Kwang Uh.  The concept is a free-style experimental Korean-American kitchen that uses local, sustainable and organic ingredients.  Whenever possible they use fermentation in their cooking techniques.  One of the dishes using this technique is the rose onion pickles.  These onion pickles make for a tasty snack or a great topping for sandwiches or salads.

You can also find some great pickle recipes on our forum: Go Here

Enjoy!

=-=-=-=-=-=-=-=-=-=-=-=-=-=
This Protein Dissolves Cellulite
Personal trainers are left speechless after this weird trick melts cellulite without exercise or diet: Go Here
=-=-=-=-=-=-=-=-=-=-=-=-=-=

=-=-=-=-=-=-=-=-=-=-=-=-=-=
New 5 Star Secret Recipe
=-=-=-=-=-=-=-=-=-=-=-=-=-=

Baroo’s Rose Onion Pickles
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Dashi:

1 (6-inch) piece of dashi kombu
5 cups water
1 cup shiitake mushrooms with stems, cleaned
1 1/2 cups vegetable trimmings (such as from carrot, fennel, celery, radish, nappa cabbage)

Combine the kombu and water in a saucepan and bring to a simmer over medium heat. Remove the kombu and bring the liquid to a simmer. Remove from heat. Add the shiitake mushrooms and trimmings and simmer very gently for 5 minutes. Remove from heat and strain the solids, discarding them. This makes about 1 quart dashi, more than is needed for the remainder of the recipe. The dashi will keep, covered and refrigerated, up to 5 days.

Rose onion pickles:

1 cup dark maple syrup
2 cups white wine vinegar
2 cups dry white wine, such as Sauvignon Blanc
1 cup dashi
1 tablespoon rose water
2 teaspoons Sichuan peppercorns
1 Thai lime leaf
About 2 tablespoons (28 grams) kosher salt
About 2 1/2 teaspoons (17 grams) sea salt
2 1/2 pounds red onions (about 6), sliced into crescents

In a nonreactive pot, combine the maple syrup, vinegar, wine, dashi, rose water, peppercorns and leaf. Whisk in the salts. Bring to a boil over high heat, and then remove from heat.

Pour the hot liquid over the onions in a nonreactive container, and weight the onions down so they are completely submerged. Cover the container with cheesecloth or a towel, and keep in a cool, dry place for 1 to 2 days to quickly pickle the onions. Afterward, cover and refrigerate until ready to use.

The pickles are best if used within 1 week, but will keep, covered and refrigerated, up to 1 month.

Serves 16

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.

=-=-=-=-=-=-=-=-=-=-=-=-=-=
1) He Lost 50 Pounds in 8 Weeks (Must See!)
A buddy of mine figured out a fast and simple way to lose incredible amounts of weight … and he was able to eat whatever fattening foods he wanted, every single day, and he never had to exercise … not even once! Learn how:

GO HERE

2) Stop Eating Contaminated Food!
90% of our basic food supply is contaminated with a deadly toxic poison that is buried deep within the cells of food and can’t be washed off. Learn what you can do to defend your health and wellness:

GO HERE

3) Weird Bacteria Causes Weight Gain (Here’s How To Remove It…)
A morbidly obese man on death’s doorstep was able to effectively “trick” his body to melt away fat on a daily basis, without cutting out ANY of his favorite foods. Learn how:

GO HERE

0

Hot N Sweet’s Soy Garlic Chicken Wings

The Recipe Secrets Newsletter (RSN)
Thanks for being a subscriber since {!signdate abb}

=-=-=-=-=-=-=-=-=-=-=-=-=-=
He Lost 50 Pounds in 8 Weeks (Must See!)
A buddy of mine figured out a fast and simple way to lose incredible amounts of weight … and he was able to eat whatever fattening foods he wanted, every single day, and he never had to exercise … not even once!  Learn how: Go Here
=-=-=-=-=-=-=-=-=-=-=-=-=-=

Hi {!firstname_fix},

Hope you had a wonderful weekend.

Today I have a 5 star restaurant secret recipe(below) from Hot N Sweet Chicken in Arcadia, California.  This popular spot puts a Korean twist on many classics like pizza and tacos but many customers are raving about the bold and spicy Korean fried chicken served at this eatery.  What makes these wings special is the coating.  It’s crisp and golden, light in texture, and when you take a bite, it shatters, then melts on your tongue.  These wings are then tossed in a bright, salty soy garlic sauce.

If you love wings, then you’re going to want to browse all the tasty wing recipes on our forum: Go Here

Enjoy!

=-=-=-=-=-=-=-=-=-=-=-=-=-=
New 5 Star Secret Recipe
=-=-=-=-=-=-=-=-=-=-=-=-=-=

Hot N Sweet’s Soy Garlic Chicken Wings
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Soy garlic sauce:

2 cups corn syrup
1 1/2 cups low-sodium soy sauce
1 1/2 cups water
1/2 cup sake
2 tablespoons sugar
1 1/2 teaspoons grated ginger
1 1/2 teaspoons minced garlic

In a heavy-bottom saucepan, combine the corn syrup, soy sauce, water, sake, sugar, ginger and garlic. Bring to a boil, stirring occasionally, until it is reduced to 1 quart, about 20 minutes. Remove from heat and set aside.

Chicken batter:

3 cups flour
1 1/2 cups cornstarch
1 1/2 teaspoons sea salt
3/4 teaspoon ground pepper
1 cup water, more as needed

In a large bowl, whisk together the flour, cornstarch, sea salt and pepper. Slowly whisk in the water to form a batter that has the consistency of cake batter (if the batter thickens too much, thin with additional water).

Soy garlic chicken wings:

Oil, for frying
3 pounds trimmed chicken wings, cut at the joints and wing tips removed (about 36 pieces)
Prepared batter
Prepared soy garlic sauce
Toasted sesame seeds, for garnish
Sliced green onion, for garnish

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.

Working with a few pieces at a time, dip the chicken, into the batter, shaking off any excess. Deep fry the pieces until the crust is golden-brown and the meat is thoroughly cooked, about 8 minutes Drain the pieces on a rack and continue until all of the chicken is fried.

Toss the chicken in the soy garlic sauce (there may be some leftover), and sprinkle with sesame seeds. Serve the chicken, garnished with green onion.

Serves 12

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.

=-=-=-=-=-=-=-=-=-=-=-=-=-=
RECOMMENDED:

1) This Protein Dissolves Cellulite
Personal trainers are left speechless after this weird trick melts cellulite without exercise or diet:

http://www.recipesecrets.net/blog/go/cellulitea/

2) Stop Eating Contaminated Food!
90% of our basic food supply is contaminated with a deadly toxic poison that is buried deep within the cells of food and can’t be washed off. Learn what you can do to defend your health and wellness:

http://www.recipesecrets.net/blog/go/psg/

3) Weird Bacteria Causes Weight Gain (Here’s How To Remove It…)
A morbidly obese man on death’s doorstep was able to effectively “trick” his body to melt away fat on a daily basis, without cutting out ANY of his favorite foods. Learn how:

http://www.recipesecrets.net/blog/go/goslim/