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Crudo’s Squid Ink Risotto

Today’s 5 star secret recipe comes from Crudo in Phoenix, Arizona.  At Crudo, chef Cullen Campbell has an imaginative menu of Italian inspired small plates.

One of the signature dishes at Crudo is the squid ink risotto.  This tasty risotto dish is dyed black with natural squid ink and is topped with pickled chiles.  Squid ink is available at gourmet markets, seafood stores and online here.

We have some more delicious risotto recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Crudo’s Squid Ink Risotto
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Pickled Chiles:

1 cup white balsamic vinegar
1/4 cup sugar
1 tablespoon salt
4 red Fresno chiles, sliced

In a saucepan, bring the vinegar, sugar and salt to a boil. Remove from heat and pour over the chiles in a glass bowl. Keep the chiles suspended in the liquid for three hours to pickle.

Squid Ink Risotto:

6 to 8 cups vegetable broth
3 tablespoons olive oil
1/2 onion, diced
3 cloves garlic, chopped
2 cups Carnaroli or arborio rice
1 cup white wine
1/2 cup heavy cream
1 tablespoon squid ink
1 cup sun-dried tomato (chopped)
1 cup drained and shredded oil-packed tuna
1/4 cup pickled chiles, diced
1/2 cup grated parmesan
Salt
1/4 cup basil, thinly sliced

Place the vegetable broth in a small pot and bring to a gentle simmer on the stove.

Meanwhile, heat the oil in a medium pot over medium-high heat. Add the onion and cook until softened, 4 to 6 minutes. The last minute or so, stir in the garlic and cook until aromatic. Add the rice and cook, stirring to lightly coat, about 2 minutes. Increase the heat to high, add the wine and cook until the wine is almost completely evaporated.

Add a ladleful of broth and cook, stirring constantly, until the broth is almost completely absorbed. Continue adding a ladle of broth as each is absorbed by the rice.

When the risotto is al dente, stir in the cream, squid ink, sun-dried tomatoes, tuna and pickled chiles. Cook, stirring until the flavors are married, then stir in the parmesan. Taste, and season if desired with salt. Serve the risotto in bowls, garnished with basil.

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

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5

Morton’s the Steakhouse Porter House Steak

Today’s 5 star secret recipe comes Morton’s The Steakhouse.  With more than 70 locations, Morton’s is known for the best prime steak anywhere.  In addition to the amazing steaks on the menu, they serve a delicious selection of appetizers, sides and seafood dishes.

With the summer grilling season upon us, you can use this secret recipe to prepare a Morton’s quality steak with au jus at home.  The secret to a perfect steak is letting the meat rest at room temperature for at least 30 minutes and cooking on a very hot grill.

We have a fantastic collection of steak recipes on our forum: Go Here

Enjoy!

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Morton’s the Steakhouse Porter House Steak
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3 (24 oz.) aged porterhouse steaks
extra virgin oil
3 tablespoons steak seasoning
9 tablespoons au jus (optional)

Au Jus
1 cup reconstituted store bought veal demi glace
2 1/2 teaspoons beef base
1 1/4 teaspoons chicken base
1/2 teaspoon whole black peppercorns
pinch white pepper
1/8 teaspoon garlic powder
1 bay leaf
1/8 teaspoon dried thyme
5 quarts boiling water

When buying porterhouse steak, ask for the center cut, which has the biggest fillet, and look for moderately abundant marbling and a tail that tapers to a width of 1/2 inch or less. When the meat reaches the ideal medium-rare, it will visibly tighten along the bone as it begins to pull away from it.Remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes.

Prepare a gas grill or preheat the broiler and position a rack 4 inches from the heating element. Lightly spray the grill rack with vegetable oil cooking spray. The burners should be on high.

Season the steaks lightly on both sides with the seasoned salt. If using a gas grill, grill for 6 to 8 minutes. Turn, using tongs, and grill the other side for 5 to 6 minutes for medium-rare or until the desired degree of doneness. If using the broiler, broil 4 inches from the heat source for 8 to 10 minutes. Turn, using tongs, and broil the other side for 6 to 8 minutes for medium-rare, or until the desired degree of doneness.

To prepare Au Jus, combine all ingredients and bring to a boil.  Reduce heat and let simmer for 10-15 minutes.

Serves 6

Source: Secret Recipe Forum

Get more secret restaurant recipes on our Secret Recipe Forum: Go Here
Until Next Time… Be Well!

Kind Regards,

Ron

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2

The Varnish Mint Ginger Beer

Today’s 5 star secret recipe comes The Varnish in Los Angeles.  The Varnish is a dark, moody speakeasy hidden behind Cole’s bar where mixologists handcraft custom cocktails.  Skilled bartenders create choice drinks each night that are highly recommended.

Of course they serve some amazing cocktails with alcohol, but they also mix up some delicious “mocktails” for those who do not want to indulge.  One of these refreshing drinks is the mint ginger beer.  Easy to make and easy to drink.  To make this into a cocktail, just add 1 ounce of vodka.

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

Enjoy!

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The Varnish Mint Ginger Beer
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2 ounces lime juice
1 ounce simple syrup
1 ounce ginger syrup
Soda
Mint sprig, for garnish
Crystallized ginger, for garnish
Lime wedge, for garnish

In a cocktail shaker, combine the lime juice, simple syrup and ginger syrup with a small ice block, and shake to combine. Strain into a Tom Collins glass with a large spear of ice. Top with soda and garnish with the mint sprig, ginger and lime.

Serves 1

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

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4

Love & Salt’s Sautéed Cauliflower Leaves with Soft Mascarpone Polenta

Today’s 5 star secret recipe comes from chef Michael Fiorelli of Love & Salt in Manhattan Beach, California.  Love & Salt is an Italian-inspired restaurant with a California soul.  This restaurant is always packed and is known for awesome food and a fantastic wine list.

One of chef Fiorelli’s delicious dishes is the sautéed cauliflower leaves with soft mascarpone polenta.  Normally we discard the leaves when we cook with cauliflower, but chef Fiorelli likes to leave no waste so he created this tasty dish.

Now that you’ve used the cauliflower leaves, you’re going to need a recipe to make use of the cauliflower itself.  Check out these cauliflower recipes on our forum: Go Here

Enjoy!

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Love & Salt’s Sautéed Cauliflower Leaves with Soft Mascarpone Polenta
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

6 cups milk, more if needed
1 cup polenta, preferably Giusto’s
3/4 cup mascarpone cheese
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
1/4 cup (½ stick) butter
Kosher salt
Cracked black pepper
8 cups very thinly sliced cauliflower leaves, large stems removed
Extra-virgin olive oil

In a large, heavy-bottomed pot, heat milk until it just starts to steam. Gradually pour in the polenta, whisking constantly to avoid lumps. Adjust the heat to medium and cook, stirring occasionally, until the polenta begins to bloom and absorb the milk, about 10 minutes.

Once the polenta begins to simmer, reduce the heat to low, stirring constantly so it doesn’t burn. Continue to cook until the graininess is gone and the polenta is rich and creamy, 20 to 30 minutes more, adding additional milk if needed. The polenta should be the consistency of a soft, creamy pudding and move easily when you shake the pot. Remove from heat and add the mascarpone and Parmigiano-Reggiano, along with the butter and 1 tablespoon salt. Hold in a warm place until ready to serve. (This makes about 6 cups polenta, more than is needed for the remainder of the recipe; the extra polenta can be chilled and reheated before serving, and it will keep up to 2 days.)

Heat a sauté pan large enough to hold all the cauliflower leaves without crowding, or work in batches. Coat the pan with about 2 tablespoons of olive oil over medium-high heat until just shimmering. Add the cauliflower leaves and sauté quickly until they barely wilt and start to become tender but are still bright and crunchy, 5 to 6 minutes. Season with 1/2 teaspoon salt, or to taste, and freshly cracked black pepper.

Spoon the warm polenta into individual bowls or a large serving bowl (approximately 1/2 cup polenta for each serving). Spoon the leaves on top of the polenta and sprinkle with a little Parmigiano-Reggiano cheese to garnish, crack some pepper on top and drizzle liberally with extra-virgin olive oil.

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

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