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Dogwood Hills Guest Farm Gluten-Free Buttermilk Cornbread

Today’s 5 star secret recipe comes from Dogwood Hills Guest Farm in Harriet, Arkansas.  Dogwood Hills is a bed and breakfast that offers hands on farm experiences for all ages.  Here you can relax and enjoy all the amenities or you can get your hands dirty on the farm.  In the kitchen they serve up wonderful dishes that use many ingredients sourced from the farm.  They offer a delicious gluten-free buttermilk cornbread and with today’s secret recipe you can enjoy this dish at home.

Enjoy!

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New 5 Star Secret Recipe
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Dogwood Hills Guest Farm Gluten-Free Buttermilk Cornbread

10-inch cast iron skillet, deep sided
2 tablespoon shortening, butter or oil, melted in pan
1 1/2 cup yellow cornmeal
3 tablespoons gluten-free flour
3/4 teaspoons salt
1/2 cup sugar (or to taste)
1 teaspoon baking powder
1 teaspoon baking soda
2 1/4 cup homemade buttermilk
2 farm fresh eggs

Preheat oven to 400° F. Mix all ingredients together and pour into hot skillet with the melted fat in it. Bake for 24 minutes until set and golden.

Source: Secret Recipe Forum

Until Next Time… Be Well!

Kind Regards,

Ron

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Del Frisco’s Double Eagle Steakhouse Prime Steak Tacos with Charred Onion Salsa

Today’s 5 star secret recipe comes from Del Frisco’s Double Eagle Steakhouse in New York City.  This small chain of restaurants specializes in prime steaks and seafood along with fine wines.  One of their popular dishes is the steak tacos.  Simply-seasoned prime steak, topped with a slightly-sweet charred red onion and serrano pepper salsa served in a corn tortilla.

You can find the recipe for the charred onion salsa on our forum here: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Del Frisco’s Double Eagle Steakhouse Prime Steak Tacos with Charred Onion Salsa

6 ounce prime steak, cut in 1/2 inch
1 tablespoon kosher salt
1/4 tablespoon black pepper
1 tablespoon olive oil
2 limes, cut in half
3 teaspoons Charred Onion Salsa (recipe here)
3 cilantro sprigs
3 corn tortillas

Take the steak and place into a mixing bowl and coat with the olive oil, lime juice from one of the lime halves, and season with salt and pepper.

Place a skillet down on the stove top and preheat to high. Add the seasoned steak to the skillet and sear the meat to add color to the surface and to lock in the juices. Toast the corn tortillas on a flat griddle on both sides to soften, and place the tortillas on a platter.

Transfer the seared meat distributing the steak evenly between the three tortillas. Spoon the charred onion salsa on top of the steak of each taco. Garnish each taco with a sprig of cilantro and serve with a charred lime half.

Source: Secret Recipe Forum

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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Luce’s Garlic-Rosemary Steak

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

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Cassia’s Whole Grilled Branzino

Today I have a 5 star restaurant secret recipe from Cassia Restaurant in Santa Monica, California.  This casual spot serves upscale French-Asian fare and seafood dishes.

One of the simple yet delicious dishes served at Cassia is the whole grilled branzino.  A butterflied whole branzino is marinated with turmeric, garlic and spicy Thai chiles just long enough for the flavors to infuse, 30 minutes or so. The fish is then quickly grilled until the skin is burnished and blistered and the interior is barely cooked through, and plated under an assortment of fragrant fresh herb sprigs — mint, dill, laksa leaf — and lime wedges.

You could butterfly the fish yourself, or simply have your fishmonger do this for you at the market so it’s ready to go.

Enjoy!

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Cassia’s Whole Grilled Branzino
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

1 teaspoon (3 grams) turmeric powder
1 scant tablespoon (10 grams) fish sauce
5 to 6 large cloves (32 grams) garlic
10 to 12 (15 grams) Thai chiles, stemmed
Scant 1/2 cup (100 grams) canola oil
1 ¼- 1 ½ pound sea bass, vertebrae and bones removed; head and tail intact; butterflied
Fresh herbs, such as cilantro, mint, dill, and laksa leaf sprigs, for garnish
Lime wedges, for serving
Olive oil, good quality for finishing

Using a blender, puree the turmeric, fish sauce, garlic, chiles and oil. Brush the marinade onto the butterflied fish and set aside for 30 minutes to allow the flavors to infuse the fish.

Heat a grill or grill pan over medium-high heat until hot. Grill the fish, skin-side down, until the skin is brown and blistered, about 4 minutes. Carefully flip the fish over and continue to cook until the flesh is barely cooked through, an additional 2 to 4 minutes.

Plate the fish, garnishing with the herb sprigs and a drizzle of olive oil. Serve immediately, with lime wedges on the side.

Serves 2

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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