5 Star Restaurant : The Restaurant Recipe Blog

Aug
25
2014

Today’s 5 star secret recipe for a rich and decadent dessert from Oxheart in Houston, Texas.  At Oxheart they take Texas’ best ingredients and cook them in a focused and creative way.  Everyone that has dined there raves about the wonderful flavors that chef Justin Yu creates.

They make a delicious chocolate-juniper cake topped with milk jam crème fraîche.  The toasted juniper berries bring a unique flavor to this cake.  The cake itself is moist and absolutely wonderful.

You can make your own milk jam crème fraîche by using this recipe on our forum: Go Here

Enjoy!

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Oxheart’s Chocolate-Juniper Cake with Milk Jam Crème Fraîche

Nonstick vegetable oil spray
2 teaspoons (heaping) juniper berries
1 3/4 cups all-purpose flour
1 2/3 cups sugar plus more for coating
1/2 cup plus 1 tablespoon natural unsweetened cocoa powder
2 teaspoons kosher salt
1 1/2 teaspoons baking soda
3/4 cup buttermilk
3/4 cup vegetable oil
2 large eggs
Milk Jam Crème Fraîche

Preheat oven to 350°. Coat a 13x9x2″ glass baking dish with nonstick spray. Line bottom with parchment paper; spray parchment and set aside. Toast juniper berries in a small skillet over medium heat until aromatic, 2–3 minutes. Let cool. Finely grind in spice mill.

Sift flour, 1 2/3 cups sugar, cocoa powder, salt, baking soda, and ground juniper berries into a large bowl. Whisk buttermilk, oil, eggs, and 1 Tbsp. plus 1 tsp. water in a medium bowl. Whisk wet ingredients into dry ingredients. Pour batter into prepared baking dish; smooth top.

Bake cake until a tester inserted into the center comes out clean, 35–40 minutes. Let cool in pan on a wire rack. Cover and chill in freezer until frozen, about 2 hours. DO AHEAD: Can be made 3 weeks ahead. Wrap in 2 layers of plastic; keep frozen.

Unwrap cake and invert onto a work surface; discard parchment. Using a long serrated knife, trim cake to form clean edges. Cut cake in half lengthwise, then cut each half crosswise into 1 1/4-inch–wide bars.

Heat a nonstick skillet over medium heat. Pour a layer of sugar onto a plate. Roll each bar in sugar, coating completely. Working in batches, caramelize cake in skillet, turning with tongs to brown evenly, about 30 seconds per side per batch (be careful; the sugar burns quickly). Serve warm, with Milk Jam Crème Fraîche.

Serves 8

Source: Bon Appetit

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

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Aug
18
2014

Today’s 5 star secret recipe comes from Casa Cordoba, a new Spanish restaurant in Montrose, California.  Casa Cordoba offers a unique dining experience that features southern Spanish cuisine.  From the flavorful dishes to their house-made sangria, everything on the menu is authentic.

One of their popular dishes is the olive chicken.  A whole chicken is brined in a flavorful marinade and then stuffed with a bold filling of olives and roasted garlic.  Slow cooked until the chicken is moist, tender and just falls off the bone.  It makes quite a presentation when it’s served and is a perfect dish when hosting company.

Serve your chicken with some Spanish rice by following this recipe on our forum: Go Here

Enjoy!

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Casa Cordoba’s Pollo De Aceitunas (Olive chicken)

Brined chicken:

1 cup salt
6 cloves garlic
2 bay leaves
1 teaspoon whole allspice
1 teaspoon fennel seeds
1 orange, halved
1 cup brown sugar
1 gallon water
1 whole (5- to 6-pound chicken)

In a large pot, combine the salt, garlic cloves, bay leaves, allspice, fennel seeds, orange and brown sugar with the water. Heat the water until it comes to a boil and the salt and sugar are dissolved. Remove from heat and set aside to cool. Place the chicken in a non-reactive container large enough to hold it and the brine, and pour the brine over. Place the chicken in the refrigerator to brine overnight. Drain the chicken, discarding the brine, before cooking.

Stuffing:

1 1/2 cups pitted kalamata olives
1 1/2 cups manzanilla olives
8 cloves roasted garlic

Coarsely chop the olives and garlic in a food processor or by hand, then set aside.

Garlic oil:

1 cup grapeseed oil
6 garlic cloves, finely chopped

In a small saucepan, heat the oil and garlic over very low heat for around 45 minutes, stirring occasionally, to infuse the oil with the garlic flavor. Remove from heat and set aside.

Olive chicken:

Brined chicken, drained and patted dry
Stuffing
Few sprigs fresh rosemary
Few sprigs fresh thyme
Garlic oil
2 to 3 thin slices serrano ham

Heat the oven to 250 degrees.

Prepare the chicken: Trim any excess fat and skin from the chicken. Using a pair of kitchen shears, cut the spine out of the back of the chicken. Open the chicken like a book and lay it flat over a cutting board, skin-side down.

Spread the stuffing over the inside of the flattened chicken. Place a sheet of foil over the stuffing, gently pressing it along the sides of the chicken; this will hold the stuffing in as the chicken is flipped over.

Invert a parchment-lined rimmed baking sheet over the chicken. Lift up the cutting board and baking sheet, “sandwiching” the chicken, and carefully flip the chicken over so it is resting on the baking sheet, skin-side up. Place the rosemary and thyme sprigs over the chicken.

Place the chicken in the oven and slowly cook until it reaches an interior temperature of 155 to 160 degrees when measured with an instant-read thermometer inserted in the deepest part of the thigh. This will take about 2 hours and 30 minutes. Remove the chicken from the oven and increase the oven temperature to 450 degrees. Remove the herbs from the top of the chicken and brush the chicken generously with the garlic oil.

Place the chicken back in the oven (the oven may not have yet reached 450 degrees, which is fine) and continue to cook until the skin is nicely crisped and lightly browned, 5 to 7 minutes, and the internal temperature is 165 degrees. The last few minutes, drape the Serrano ham over the chicken to crisp.

Remove from heat, and serve the chicken hot.

Serves 6

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

PPS- Forward this email to a friend or tell them to sign up here.

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Aug
11
2014

Twenty6 Purple Pickled Cauliflower

Posted by: ChefTom in Categories: 5 Star Restaurant, Recipes.

Today’s 5 star secret recipe comes from the Twenty6 Restaurant located in the La Quinta Resort in California.  Twenty6 is a modern American restaurant that spotlights innovative approaches to familiar favorites using locally sourced and seasonal ingredients.

At Twenty6 they serve a wonderful pickled purple cauliflower appetizer.  This dish comes together with very little effort and makes a great snack.  It also lends a tart crunch to other dishes like salads.  While purple cauliflower is visually striking, you can use any color cauliflower in this recipe.

We also have a great selection of cauliflower recipes on our forum: Go Here

Enjoy!

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Twenty6 Purple Pickled Cauliflower

2 pounds purple cauliflower, about 1 large head
1 tablespoon plus 1 teaspoon pickling spice
2 teaspoons red pepper flakes
2 2/3 cups water
1 1/3 cups distilled white vinegar
1/4 cup seasoned rice vinegar
1 cup sugar
1/4 cup kosher salt
1 clove garlic, smashed
2 sprigs fresh dill

Trim the cauliflower into florets, discarding the core, large stems and leaves. Set aside.

Place the pickling spice and red pepper flakes in cheesecloth and tie to make a secure but loose bundle, or sachet. Set aside.

In a medium pot, combine the water, white and rice vinegars, sugar, salt, garlic and dill, along with the pickling spice sachet. Heat the mixture over medium-low heat, stirring occasionally until the sugar and salt dissolve. The mixture should not come to a simmer, but a light steam will begin to roll from the top of the liquid.

Remove from heat and set the liquid aside to cool for 5 minutes, then pour the warm liquid over the cauliflower florets. Place a weighted object, such as a small plate, over the florets to keep them submerged, then place the bowl in the refrigerator to chill for a minimum of 12 hours.

Store the cauliflower, chilled and submerged in brine, for up to 2 weeks. For a longer shelf life, use a traditional canning method.

Serves 16

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

PPS- Forward this email to a friend or tell them to sign up here.

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Aug
04
2014

Luce’s Garlic-Rosemary Steak

Posted by: ChefTom in Categories: 5 Star Restaurant, Recipes.

Today’s 5 star secret recipe is for a wonderfully flavored steak from Luce in Portland, Oregon.  The secret to this dish is steeping fresh rosemary in olive oil.  Cooking the steak with this flavored oil and garlic adds a fresh and vibrant flavor to this dish.

Luce is run by a couple with deep Italian roots and the wonderful flavors on their menu reflect that.  They serve house-made pastas and seasonal entrees along with a fantastic wine list.

Serve your steak with caramelized shallot mashed potatoes by using this recipe from our forum: Go Here

Enjoy!

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Luce’s Garlic-Rosemary Steak

3/4 cup plus 7 Tbsp. olive oil, divided
1/4 cup 1-inch pieces rosemary sprigs
1 1/2 pounds hanger or flank steaks, cut into four 6-ounce steaks
Kosher salt, freshly ground pepper
6 large garlic cloves, sliced
Coarse sea salt (such as Maldon)

Heat 3/4 cup oil and rosemary in a small saucepan over medium heat until oil begins to bubble and an instant-read thermometer registers 140°, about 2 minutes. Let steep at room temperature for at least 2 hours or cover and chill overnight (the longer it steeps, the more flavorful it will be). Strain oil; discard rosemary. Set rosemary oil aside.

Rub steaks with 1 Tbsp. olive oil; season generously with kosher salt and pepper. Heat 2 Tbsp. oil in a large heavy skillet over high heat until it begins to shimmer. Quickly sear steaks on all sides and transfer to a cutting board (they will still be quite rare; you’ll finish cooking them shortly). Let rest for 10 minutes. Clean and dry skillet.

Cook remaining 4 Tbsp. oil and garlic in skillet over medium heat, turning occasionally, until garlic is dark brown but not burnt, 3–4 minutes. Remove pan from heat; discard garlic. Transfer 2 Tbsp. garlic oil to a small bowl; reserve.

Cut steaks against the grain into 1/3-inch-thick slices. Heat remaining garlic oil in skillet over medium heat until it shimmers. Add half of sliced steak to skillet and cook, turning once, until cooked to desired doneness, 1–2 minutes for medium-rare. Add 1 Tbsp. rosemary oil; toss. Transfer steak and oil to a platter. Repeat with reserved garlic oil, steak, and 1 Tbsp. rosemary oil.

Sprinkle with sea salt and drizzle with more rosemary oil, if desired.

Serves 4

Source: Bon Appetit

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

PPS- Forward this email to a friend or tell them to sign up here.

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

1) Do THIS Before Eating Carbs (Dramatically Reduces Fat Storage)
This ultra simple “snacking” trick lowers blood sugar, boosts fat loss and reduces calorie intake by 300%: Go Here

2) Easy Two Day Detox Diet
Learn how you can cleanse your body and energize yourself by following this easy two day detox diet.  Do this every 2 weeks for great long term weight loss results: Go Here

3) One Unusual Trick Restores Blood Sugar Levels
Free shocking video reveals this clever trick that lowers blood sugar naturally in 1 hour: Go Here

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