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Inn at Little Washington’s “Filet Mignon” of Rare Tuna Capped with Seared Foie Gras

Today I have a 5 star restaurant secret recipe from The Inn at Little Washington.  This 5 star, 5 diamond property is known for its amazing restaurant.  Chef Patrick O’Connell’s inspired American cuisine, draws admirers from around the world and has been described by critics as “so good it makes you cry”.

One of the legendary dishes served here is a center-cut portion of tuna that’s trimmed to resemble a flilet mignon, grilled rare, and topped with a slab of seared foie gras, and sauced with an explosively full-flavored red wine sauce.  If foie gras in unavailable, just omit it. The dish will still be sensational without it.

Enjoy!

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New 5 Star Secret Recipe
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Inn at Little Washington’s “Filet Mignon” of Rare Tuna Capped with Seared Foie Gras
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

1 large white onion
¼ c. olive oil, divided
2 large carrots
2 medium zucchini
2 tbsp. Brown Butter
Salt to taste
Freshly ground pepper to taste
4 oz. foie gras
4 center-cut tuna steaks
Burgundy Butter Sauce

Heat a 10-inch cast-iron skillet over high heat until very hot. Moisten the onion slices with oil (reserve some olive oil for searing the tuna) and lay in the hot skillet one layer deep. Cook until lightly charred, turn over with tongs, and char the other side. Remove from the pan and keep warm. Repeat until all the onions are cooked.

Meanwhile, bring about 2 quarts of lightly salted water to a rapid boil and drop in the carrot ribbons. Cook for 2 to 3 minutes, or until the carrots are tender but still al dente. Lift the carrots out of the water with a slotted spoon and place in a bowl. Using the same pot of boiling water, repeat this process with the zucchini ribbons. (Note: The zucchini will cook much faster than the carrots.) Add the cooked zucchini to the carrots. Add the brown butter and season with salt and pepper.

Using a very sharp knife dipped in warm water cut the foie gras into 1/2-inch thick slices. Sprinkle with salt and pepper and keep chilled.

Moisten the tuna steaks with oil and season with salt and pepper. Place into the same hot skillet used to char the onions. Sear for about 2 minutes on each side. Remove and keep warm.

In a smoking-hot 7-inch sauté pan, sear the liver slices on both sides for about 30 seconds, or just until a crisp outer crust forms. Remove and keep warm.

To serve: Quickly lay three or four charred onions in the center of each of four warm serving plates. Arrange two carrot ribbons and two zucchini ribbons over the onions in a nestlike pattern. Place a tuna steak on top, then finish with a slice of foie gras and a few charred onions.

Sauce each plate with three pools of Burgundy Butter Sauce.

Serves 4

Source: Delish.com

Until Next Time… Be Well!

Kind Regards,

Ron

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New York Levain Bakery’s Chocolate Chip Cookies

Today I have a 5 star secret recipe for a yummy cookie served at New York’s Levain Bakery.  At Levain they bake fresh breads, cookies and more.  The best thing about Levain is that they donate all unsold goods to charity.  They are known for some of the best chocolate chip cookies around and with today’s secret recipe you can recreate these delicious cookies at home.

Enjoy!

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New York Levain Bakery’s Chocolate Chip Cookies
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

1 cup cold unsalted butter or vegan margarine. cut into chunks
1 cup packed light brown sugar
1/2 cup pure cane sugar
2 large or extra large cold eggs
1½ cups cake flour
1½ whole wheat pastry flour
1 tsp corn starch
1 tsp baking soda
1 tsp vanilla extract
½ tsp fine sea or kosher salt
1 cup dark chocolate chunks or large chocolate chips
1 cup semisweet or bittersweet chocolate chips
1/2 – 3/4 cup chopped walnuts

Preheat oven to 400 degrees, line a cookie sheet with  parchment paper.  Set aside.

In a large mixing bowl, using a hand held mixer or stand mixer, cream together cold
butter or margarine with sugars until combined and creamy.

Don’t over mix. We still want to keep the butter mixture on the cold side.

Add in eggs one at a time along with vanilla extract.

In another large mixing bowl, combine flours, corn starch, salt and baking soda
with a whisk to make sure there’s no lumps. Slowly add to butter mixture.

Mix just until combined. Try not to over mix the batter.

Finish mixing with a sturdy rubber spatula or wooden spoon.

Dig down deep to incorporate all dry mixture from the bottom of bowl.

Add in chips and chunks and walnuts if using. Mix gently yet firm to get all the yummy chocolate well incorporated.

Using a large cookie or ice-cream scoop, make large balls.

If batter is too soft to roll in your hands. Scoop and place on cookie sheet.  I only put 4 on a sheet.

Place cookie sheet in freezer for up to 30 minutes.

Take out and shape balls so that they are all the same size and uniform.

This step is very important no matter if the batter is soft or firm for
the cookies to come out the way they should.

They can be in the freezer up to 1 hour if needed but minimum 30 minutes.

Bake for 11-13 minutes on upper rack. After 5 minutes, turn pan around.

Check after 11 minutes. Cookies should still be a little soft in the middle.

Take out and let cool on baking sheet for 10 minutes or so.

Transfer over to a cooling rack. Let set up for another 10 minutes.

Source: Recipe Secrets Forum

Until Next Time… Be Well!

Kind Regards,

Ron

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Gaijin Noodle and Sake House’s Gaijin Salad

At Gaijin Noodle and Sake House in San Diego, they are known for their unique noodle bowls which combine a fusion of ingredients from around the globe.  The best way to start a meal at Gaijin is with the Gaijin Salad which you can recreate at home using today’s 5 star secret recipe.

This colorful salad includes a medley of lettuce, sugar snap peas, red onions, enoki mushrooms and crunchy wasabi peas.  The salad is served with an amazing pickled ginger wasabi dressing which is deceptively simple to make.  You will fall in love with all the vibrant flavors in this dish.

If you enjoyed this recipe, then I recommend you check out these other salad recipes from our forums: Go Here

Enjoy!

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Gaijin Noodle and Sake House’s Gaijin Salad

Wasabi ginger salad dressing:

1/4 cup cup rice vinegar
1/2 cup oil, preferably a canola and olive oil blend
1 teaspoon chopped garlic
1 tablespoon sliced shallot
2 tablespoons pickled ginger
1 tablespoon wasabi paste
2 tablespoons sliced peeled fresh ginger
1 1/2 teaspoons sesame oil
1 teaspoon lemon juice

In the bowl of a blender, combine the vinegar, oil, garlic, shallot, pickled ginger, wasabi paste, fresh ginger, sesame oil and lemon juice. Blend until the dressing is smooth and emulsified. The flavor of the dressing can vary depending on the brand of pickled ginger and wasabi paste, as well as the freshness of the other ingredients; taste and adjust the flavorings and seasonings as desired. This makes 1 cup dressing, more than is needed for the remainder of the recipe; the dressing will keep, covered and refrigerated, up to 1 week.

Gaijin salad:

2 heads Little Gem lettuce, chopped (or tender hearts of butter lettuce)
2 1/2 cups sugar snap peas, thinly sliced on the bias
1 small red onion, thinly sliced into lengthwise strips
2 1/2 cups enoki mushrooms, trimmed into 1½-inch pieces
6 to 8 tablespoons wasabi ginger dressing, or as desired
Scant 1 cup wasabi peas

In a large bowl, combine the chopped lettuce, sugar snap peas, red onion, mushrooms, wasabi peas and enough dressing to coat. Gently toss the salad, then divide it among four chilled plates and garnish with the wasabi peas. Serve immediately.

Serves 4

Source: LA 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

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Kismet’s Kuku

Today’s 5 star secret recipe comes from Kismet, a minimalist restaurant in Los Angeles serving up Mediterranean fare from breakfast to dinner.  At Kismet they serve up a delicious Iranian dish called kuku.  Kuku is similar to a frittata.  Kismets kuku is loaded with fresh spinach, gigante beans, barberries with a seasoned cream.

You can always find more Mediterranean recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Kismet’s Kuku
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Kuku cream

1 tablespoon olive oil
2 shallots, sliced
1 small bay leaf
½ teaspoon salt
3 cups heavy cream

In a heavy saucepan, heat the olive oil over medium heat. Add the shallots and sweat until softened, 5 to 7 minutes.

Stir in the bay leaf, salt and heavy cream. Bring to a gentle simmer and reduce the cream by one-third, 30 to 40 minutes. Remove the bay leaf, but do not strain the shallots. This makes 2 cups kuku cream.

Kuku

2 tablespoons oil, more if needed
1 pound fresh spinach leaves
3 cups cooked gigante beans
Prepared kuku cream
10 eggs
3 tablespoons barberries
1½ teaspoons salt

Heat the oven to 350 degrees. Grease a 13- by 9-inch baking pan, and line the bottom with parchment paper. Grease the parchment paper.

Heat a large skillet over medium-high heat until hot. Add the olive oil. Saute the spinach (this may need to be done in batches; add additional oil if needed) until wilted, then remove from heat. Wring the spinach out using a large kitchen towel, squeezing out as much liquid as possible. Finely chop the spinach.

Combine the spinach, beans and kuku cream in a heavy saucepan and heat, stirring frequently, until the mixture is just above room temperature. Remove from heat.

Whisk the eggs until smooth, then pass through a strainer into a bowl, discarding any unstrained bits. Stir in the warmed cream mixture, along with the barberries and salt, to fully combine.

Pour the kuku mixture into the prepared pan. Bake until the egg is set and a knife inserted in the center comes out clean, 30 to 45 minutes, depending on the thickness of the kuku.

Cool before slicing.

Serves 12-16

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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