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Cafe Pasqual’s Quinoa Burger

Today’s 5 star secret recipe is for a delicious vegetarian burger.  At Cafe Pasqual’s in Santa Fe, New Mexico they prepare a wonderful quinoa burger with minced portobello mushrooms, sweet potatoes and zucchini with a tomato chutney.  Cafe Pasqual’s is dedicated to using fresh, seasonal, organic and naturally raised ingredients.  They serve a lunch and dinner menu featuring traditional Mexican fare.

You can find more great recipes that use quinoa on our forum: Go Here

Enjoy!

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Cafe Pasqual’s Quinoa Burger
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Tomato chutney:

1 tablespoon oil
1/2 teaspoon black mustard seeds
Pinch asafetida (or garlic powder)
1/2 cup rice wine vinegar
1 1/2 cups chopped fresh tomato
1/8 teaspoon curry powder, more to taste
1/8 teaspoon fenugreek, more to taste
1 1/2 teaspoons chopped fresh ginger
1 1/2 teaspoons chopped fresh peeled garlic
1/4 teaspoon powdered turmeric
1/4 teaspoon cayenne
1/2 teaspoon toasted cumin seeds, ground
1/2 teaspoon toasted coriander seeds, ground
1/4 teaspoon mace
1/2 cup sugar
1 1/2 teaspoons kosher salt
1/4 cup sultana raisins

In a heavy-bottomed sauce pan, heat vegetable oil over medium heat. Add the mustard seeds and asafetida. When the mustard seeds begin to pop, add the rice vinegar, tomato, curry powder, fenugreek, ginger, garlic, turmeric, cayenne, cumin, coriander, mace, sugar, salt and raisins. Stir together and bring to a simmer, then reduce the heat and gently simmer until the liquid reduces and the mixture thickens slightly, 15 to 20 minutes. Remove from heat and cool, then cover and refrigerate until needed. This makes about 1 1/4 cups chutney.

Quinoa burger:

1 cup quinoa
2 cups water
1 small zucchini
1/2 cup olive oil, divided
1 large shallot, minced
1/2 teaspoon crushed red pepper flakes
2 large portobello mushrooms, stems removed and caps finely chopped (preferably using a food processor)
Kosher salt and freshly ground pepper, to taste
1 1/2 cups bread crumbs
1/2 cup mashed cooked yam, more if needed
3/4 cup guacamole, for garnish
6 toasted English muffins, to use as buns
6 tablespoons tomato chutney, for garnish
Daikon sprouts, for garnish
Thinly sliced fried shallot “sticks,” for garnish

Cook the quinoa. Rinse the grains well. Bring the water to a boil and add the quinoa, cooking until it is translucent and tender, and the germ has spiraled out from the grain, 12 to 15 minutes, careful not to overcook. Drain, measure 2 cups and set aside. This makes about 2 1/2 cups cooked quinoa, more than is needed for the rest of the recipe; the remainder can be eaten by itself or added to foods such as soups or salads.

While the quinoa is cooking, coarsely grate the zucchini. Spread the grated zucchini out on a kitchen towel, then roll up the towel and wring it to squeeze out as much moisture as possible. Set aside.

In a large sauté pan, heat the olive oil over low heat and add the shallot and red pepper flakes. Cook until the shallots are soft, about 3 minutes. Add the mushrooms and zucchini, and cook for 3 more minutes to soften, stirring often.

Place the mixture in a large bowl and add the quinoa, then add salt and pepper to taste. Set aside to cool, then add the bread crumbs and mashed yam, kneading the mixture to fully incorporate and form the burger base. Test the mixture by forming a very small patty and frying it in a sauté pan; if the burger is too soft to hold together, add more mashed yam to bind. Make 6 patties by pressing the mixture firmly with your hands.

Heat a thin layer of olive oil in a large skillet or grill pan over medium heat. Cook the patties until golden-brown on both sides, 3 to 4 minutes per side.

Spread a tablespoon of guacamole on the cut side of each toasted muffin slice. Place a cooked patty one one of the muffin slices, and top each with a tablespoon of tomato chutney and small handful of daikon sprouts. Top with a sprinkling of fried shallot sticks. Place the remaining muffin slice over the top, or serve the burgers open-faced.

Serves 6

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

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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Turmeric and Coconut Clam Curry

Today’s 5 star secret recipe comes from Louis Tikaram, the 31-year-old executive chef at E.P. & L.P., a Thai-Fijian-Indian-Chinese restaurant in West Hollywood, California.  This stylish spot has a rooftop bar and full indoor dining room.  One of the popular dishes at E.P. & L.P. is the turmeric and coconut clam curry.  This curry dish is both light and very flavorful.  This is a labor intensive dish, but the hard work pays off once you taste this wonderful clam curry.  Serve over steamed jasmine rice.

You can always find a great selection of clam recipes on our forum: Go Here

Enjoy!

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Turmeric and Coconut Clam Curry
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Roasted shrimp paste:

About 3 tablespoons shrimp paste
Part of 1 banana leaf, optional

Heat the oven to 275 degrees. Spread a very thin layer of the paste onto a banana leaf or sheet of aluminum foil and roast until the paste is crisp and hardened, 30 to 40 minutes. Cool, then crush before using.

Alternatively, toast the paste in a dry nonstick skillet. Spread the shrimp paste over the base of a good-quality nonstick skillet. Heat the paste over medium-low heat, scraping and stirring the paste occasionally using a firm heatproof rubber spatula. Continue to heat the paste until it is dry and crumbly, 12 to 15 minutes. Set aside to cool, then crush to a powder before using.

Curry paste:

About 2 cups (2 1/4 ounces, or 64 grams) dry red chiles, seeded
5 fresh Thai chiles, preferably green
4 to 6 (5 ounces, or 144 grams) shallots
1 (1-inch) piece (scant 1-ounce, or 25 grams) galangal, peeled and sliced
About 1 (8-inch) stalk (1 1/2 ounces, or 45 grams) lemongrass, tough outer leaves removed, sliced crosswise into rings
About 3 (3-inch) pieces (2 1/4 ounces, or 64 grams) turmeric peeled and sliced
About 34 cloves (5 2/3 ounces, or 160 grams) garlic, peeled
1 tablespoon plus 1 teaspoon crumbled Roasted shrimp paste

Place the dried chiles in a large bowl. Weight the chiles down and cover with warm water. Soak the chiles until they are softened, about 20 minutes. Drain the chiles and place them in the bowl of a food processor, along with the Thai chiles, shallots, galangal, lemongrass, turmeric, garlic and roasted shrimp paste. Puree the ingredients to form a smooth, uniform paste. If the mixture is too dry, add water as needed to help puree the paste. This makes about 2 cups of paste, which will keep, covered and refrigerated, up to 1 week.

Turmeric and coconut clam curry

2 cups vegetable broth
1 cup (8-ounces) coconut cream
2 tablespoons prepared curry paste, more if desired
2 teaspoons oyster sauce, more if desired
1 tablespoon fish sauce, more if desired
2 tablespoons tamarind paste or liquid, more if desired
2 tablespoons palm sugar, more if desired
20 clams in the shell, preferably New Zealand, diamond or similar, cleaned
1/2 cup Thai basil leaves
Chili oil, if desired
6 sea beans (blanched Chinese long beans can be substituted)
Thai basil flowers, for garnish
Thinly sliced Fresno chiles, for garnish
Steamed jasmine rice, for serving

In a medium saucepan, bring the broth and cream to a boil. Stir in the curry paste and cook until the broth is aromatic and no longer tastes raw, 3 to 5 minutes. Season the broth with oyster sauce, fish sauce, tamarind and sugar.

Add the clams and cook on a low simmer until the clams are almost cooked, about 1 minute. Stir in the basil and continue to simmer until the clams are cooked and their shells are opened (discard any clams whose shells do not open).

Taste and adjust the seasonings and flavorings if desired. Plate the curry, garnishing with the sea beans, basil flowers and thinly sliced chiles. Serve alongside steamed jasmine rice.

Serves 4

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

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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Charm City Cakes Focaccia

Today’s 5 star secret recipe comes from Charm City Cakes in Baltimore, Maryland.  Charm City Cakes is Duff Goldman’s cake studio featured on Food Network’s Ace of Cakes.  He’s well known for his amazingly creative cake creations.  In addition to yummy cakes, Duff always loves to bake bread.  Duff bakes a flavorful focaccia bread topped with basil oil that is easy to recreate at home.

If you enjoy baking, then you should check out some of the other bread recipes on our forum: Go Here

Enjoy!

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Charm City Cakes Focaccia
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Biga:

1 pint water
1 tablespoon sugar
½ of a (1/4-ounce) package active-dry yeast
¾ pound (a generous 2 ¾ cups) all-purpose flour

In a large, deep bowl or deep container (large enough to allow the dough to double or triple in size), whisk together the water, sugar and yeast. Whisk in the flour to form the biga, or starter dough; this will be a thin, sticky dough similar to wet cement. Cover the container and refrigerate for 3 days.

Basil oil:

2/3 cup tightly packed basil, leaves only
2/3 cup freshly grated Parmesan cheese
1 cup olive oil

The day you plan to finish the focaccia, make the basil oil. In a blender, combine the basil, cheese and oil, and purée. Cover and refrigerate until ready to use.

Focaccia:

1 (1/4-ounce) package (2 ½ teaspoons) envelope active-dry yeast
1 tablespoon sugar
2 cups warm water
Prepared biga
4 cups (17 ounces) all-purpose flour, divided, more as needed
4 cups (18 ounces) bread flour, divided, more as needed
2 1/2 tablespoons olive oil, plus more for oiling the pans
2 tablespoons kosher salt
Cornmeal, for dusting the pans
½ red onion, cut into thin, half-moon slices
About 1 cup grated Parmesan cheese

In the bowl of a stand mixer, combine the yeast, sugar and water. Set aside until the yeast begins to bubble, or bloom, about 10 minutes.

Beat in the biga, then begin adding the all-purpose and bread flours, beating until incorporated to form a dough. Before adding the last cup of each flour, beat in the oil and salt. Add the rest of the flour, mixing until the dough is smooth and somewhat sticky. Remove the dough to a well-floured board and gently knead until the dough feels soft and smooth.

Place the dough in a greased bowl, cover and set aside in a warm place until the dough is risen and almost doubled in size, about 1 hour.

Heat the oven to 425 degrees.

Coat each of two (12-inch by 2-inch) cake pans generously with about 4 tablespoons olive oil and sprinkle the bottom of each pan with a light coating of cornmeal.

Divide the dough in half and form each half into a round. Place each round in a pan, gently stretching the dough to fit the diameter of the pan. If it springs back, give the dough a few minutes to relax, then stretch again.

Generously coat the top of each focaccia with a layer of basil oil, making sure the entire top is covered. Making a claw shape with your hands, press your fingertips into the dough, forming deep dimples in the dough and allowing the basil oil to penetrate into the holes. Set the focaccia dough aside until puffed and almost doubled in height, 20 to 40 minutes (rising timing will vary depending on the temperature of the room).

Coat the onion slices with the remaining basil oil (this will keep them from burning as they bake). Shake off the excess oil and sprinkle half of the slices over the risen dough, then sprinkle over ½ of the Parmesan cheese over the dough. Repeat with the second pan of dough.

Place one pan in the oven and bake until the focaccia is crisp and a rich golden-brown, and the cheese is toasted and onions are dark and crisp, 25 to 35 minutes. Check the focaccia occasionally as it bakes, checking to make sure it does not rise up over the sides of the pan and that no oil spills over. Rotate the bread about halfway through baking for even coloring.

Remove the pan to cool slightly on a wire rack, and bake the second focaccia. When cool enough to handle, remove the focaccia from the pan. The bread is best eaten within 12 hours. Store at room temperature. Warm, as desired, on a baking sheet in a warm oven.

Makes 2 12-inch rounds.

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

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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Sycamore Kitchen’s Chocolate Chip Rye Cookies

Hope you had a wonderful weekend.

Today’s 5 star secret recipe comes from the Sycamore Kitchen in Los Angeles.  Sycamore Kitchen is a favorite spot for breakfast and amazing baked goods.  Chef Karen Hatfield showcases a stellar selection of New American cooking and fabulous pastries.

When you hear rye you typically think about bread, but at the Sycamore Kitchen they use rye flour to make some delicious chocolate chip cookies.  Malty, nutty, slightly milky in taste, rye has a complex flavor profile that works well in this cookie recipe.

Enjoy!

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Sycamore Kitchen’s Chocolate Chip Rye Cookies
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¾ cup (1 ½ sticks) butter, at room temperature
½ cup plus 1/3 cup (5 ounces) dark brown sugar
About ½ cup (4 ounces) sugar
1 cup plus 1 teaspoon (4.3 ounces) all-purpose flour
1 cup plus 1 heaping tablespoon (4.3 ounces) rye flour
½ teaspoon plus 1/8 teaspoon baking soda
¾ teaspoon baking powder
¾ teaspoon kosher salt, plus extra for sprinkling
¼ teaspoon plus 1/8 teaspoon caraway seed, ground
1 egg
2 teaspoons vanilla extract
6 ounces dark (70%) chocolate, chopped into chunks no bigger than ¼ inch

In the bowl of a stand mixer, beat the butter and both sugars until light and fluffy, 3 to 5 minutes.

Meanwhile, in a separate bowl whisk together the flours, baking soda and powder, ¾ teaspoon salt and caraway seed.

Add the egg and vanilla to the butter mixture and continue to beat until fully combined. Add the dry ingredients and beat until almost fully incorporated. Add the chopped chocolate and stir to combine. Wrap the dough in plastic wrap and refrigerate for at least 1 hour, and up to 3 days.

Heat the oven to 350 degrees. Scoop the dough (about 2 tablespoons for each cookie) and space the cookies a few inches apart o a parchment-lined baking sheet. Sprinkle each cookie with a little kosher salt. Bake the cookies until they are crisp on the edges but still soft in the middle, about 15 minutes, rotating halfway through for even baking.

Makes 1 1/2 dozen cookies.

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

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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