5 Star Restaurant : The Restaurant Recipe Blog

Oct
20
2014

Today’s 5 star secret recipe comes from The Clam restaurant in New York City.  Chef and owner Mike Price created this restaurant around his favorite ingredient, the clam.  The Clam features a seasonal, clam-focused seafood menu presented in a cozy, brick-walled space with large windows.

One of their seasonal dishes for this time of year is the autumn corn and clam chowder.  This rich chowder based soup is chock full of fresh corn, potatoes, bacon and of course steamed littleneck clams.

If you love chowders, then make sure you check out some of the other delicious chowder recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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The Clam Restaurant Autumn Corn and Clam Chowder

For the chowder base:

4 oz diced bacon
3 cloves garlic
1 tbsp chopped thyme
½ medium onion, medium diced
2 stalks celery, medium diced
1 cup sweet corn kernels
2 qts clam stock
2 cups heavy cream
1 cup new potatoes, peeled & rough chopped

In a medium sauce pot render diced bacon until crispy and remove. Add garlic cloves to bacon fat and brown. Add diced onions, celery and corn as well as chopped thyme. Cook vegetables until tender and add clam stock. Bring to a boil and add cream and rough chopped new potatoes. Simmer until slightly reduced and the potatoes are tender. Puree the chowder base in a kitchen blender and pass through a fine mesh strainer. Adjust seasoning and reserve.

For the clams:

1 tbsp butter
3 cloves garlic
3 thyme sprigs
3 dz littleneck clams (washed)
1 cup white wine

In a medium sauce pot saute the garlic cloves in butter over medium heat until browned. Add thyme sprigs followed by white wine. Bring pot to a boil and add littleneck clams and cover. Cook over medium heat for 5-6 minutes until opened. Reserve.

For the soup:

1 tbsp butter
reserved rendered bacon
1 cup diced leeks (washed & drained)
1 cup sweet corn kernels
1 cup medium diced new potatoes
reserved chowder base
reserved cooked littleneck clams (in or out of the shell, or both)
reserved clam cooking liquid
1 tbsp chopped parsley
oyster crackers

In a medium sauce pot add bacon to butter and cook over medium heat. Add leeks, corn and new potatoes, cook slightly. Add the chowder base and simmer until the potatoes are tender. Adjust consistency and seasoning with the clam cooking liquid, salt and pepper. Add chopped parsley and ladle the chowder over the cooked clams in individual soup bowls. Garnish with oyster crackers if desired.

Serves 6

Source: Good Day New York

Get more secret restaurant recipes on our Secret Recipe Forum: Go HereOr 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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Oct
13
2014

Today’s 5 star secret recipe comes from La Grande Orange Cafe in Pasadena, California.  Located inside Pasadena’s Del Mar train station, La Grande Orange is a testament to American cooking done really well.  The menu is created daily with fresh and honest ingredients.

At La Grande Orange they serve one of the best tuna sandwiches around.  So simple yet so outstanding.  Large chunks of tuna with golden raisins and a sweet pickle relish.  Served with fresh sliced tomatoes, cucumbers and lettuce on toasted multigrain bread.  This combination is absolutely delicious.

Don’t forget that we also have an amazing collection of sandwich recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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La Grande Orange’s Tuna Salad Sandwich

Tuna salad:

2 tablespoons golden raisins
2 tablespoons chopped celery
2 tablespoons sweet pickle relish
3 tablespoons mayonnaise
2 tablespoons chopped chives
Pinch ground black pepper
1 (6-ounce) can tuna (water-packed), drained

In a medium bowl, combine the raisins, celery, relish, mayonnaise, chives and pepper. Gently fold in the tuna. This makes about 11/4 cups salad; cover and refrigerate until ready to use.

Assembly:

Tuna salad
4 slices toasted whole-grain bread
A few thin slices cucumber
A few thin slices apple
A few thin slices tomato
Small handful mixed green lettuce

Divide the tuna salad into two portions, spooning each onto a slice of toasted bread. Top the salad with a little cucumber, apple, tomato and lettuce, then top each sandwich with a second slice of toasted bread. Serve immediately.

Serves 2

Source: LA Times

Get more secret restaurant recipes on our Secret Recipe Forum: Go HereOr 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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Oct
06
2014

Ellis Island’s Green Beans

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

There is a small off the strip casino in Las Vegas called Ellis Island.  In addition to gambling, they have a wonderful on site restaurant and micro-brewery.  Today’s 5 star secret recipe (below) is for a delicious side dish they serve in the restaurant.  They make the most amazing green beans.  It’s a simple preparation with butter and garlic.  The secret to this dish is their own blend of garlic salt and fresh chopped garlic.

These green beans would make an excellent side dish for a chicken kiev dinner that you can make using this recipe from our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Ellis Island’s Green Beans

1 pound green beans, trimmed
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1 teaspoon granulated garlic
1 1/2 teaspoons salt
2 tablespoons olive oil
1 tablespoon chopped garlic

Bring a large pot of water to a boil. Add the green beans and blanch until crisp-tender, about 5 minutes. Immediately strain the beans and place in an ice bath to cool. When the beans are cool, drain and set aside.

Make the garlic salt: In a small bowl, combine the black pepper, onion powder, granulated garlic and salt. This makes a generous tablespoon garlic salt.

Heat a large sauté pan over medium-high heat until hot. Add the olive oil, then the chopped garlic, and cook until the garlic is aromatic, about 1 minute. Add the green beans and toss until warmed through. Remove from heat and toss in one-half of the garlic salt. Taste and add additional garlic salt as desired (we added almost all of it). Serve immediately.

Serves 4-6

Source: LA Times

Get more secret restaurant recipes on our Secret Recipe Forum: Go HereOr 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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Sep
29
2014

Today’s 5 star secret recipe comes from Valerie Confections in Los Angeles, California.  At Valerie’s they make the most amazing tea cakes.  They’re moist, dense and not too sweet.  The hazelnut-orange tea cakes are rich with nutty flavor and bright with candied orange peel.  The best part is the citrusy glaze that goes on top.  These yummy little cakes are worth the time and effort, and you’ll have plenty of them to share with friends.

Valerie Confections has been voted the best chocolatier in Los Angeles.  They have also expanded to include an amazing selection of handmade preserves, cakes and pastries.  They’re committed to using only the very best ingredients.

For some more great cake recipes, visit our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Valerie’s Hazelnut-Orange Tea Cakes

Hazelnut paste:

8 ounces roasted hazelnuts, coarsely chopped
2 1/2 tablespoons egg whites (from about 2 eggs)
1 cup powdered sugar
1 teaspoon hazelnut liqueur

In a food processor or blender, finely grind the nuts until mealy (in batches, if necessary). Add the egg whites, powdered sugar and liqueur and blend until fully combined and a paste forms. Remove the paste and store, tightly wrapped in plastic, in the refrigerator. It will keep for up to 2 weeks. Makes 13 ounces.

Candied orange peel:

2 California navel oranges
4 cups sugar

Bring three 3-quart pots of water to a boil. Use a small knife to score the oranges into quarters (cut through the peel and pith but not through the fruit). Remove the peel; set aside the fruit for another use.

Add the peel to the first pot of water and simmer 2 minutes and then drain. Repeat two more times in a new pot of boiling water.

Drain the blanched peel on paper towels and pat dry. When cool enough to handle, cut the ends off each piece of peel so that you have straight edges, then cut it crosswise into quarter-inch strips.

In a large pot, combine 4 cups sugar and 4 cups water. Bring to a boil and simmer 5 minutes, until clear. Add the cut-up peel to the simple syrup and simmer gently 2 hours until the fruit looks translucent. As the peel is simmering, skim off any foam from the syrup.

Lightly oil a cooling rack and place waxed paper underneath. Use a slotted spoon to remove the peel from the syrup and place the strips in a single layer on the rack. Let the candied peel dry overnight. It will keep for several weeks tightly sealed in an airtight container in a cool place. Makes 1 1/2 cups.

Tea cakes:

1 cup plus 2 tablespoons butter, diced (at room temperature), plus additional for greasing the molds
1 1/2 cups plus 2 1/2 tablespoons flour
2 1/4 cups hazelnut flour (or finely ground hazelnuts)
2 teaspoons salt
2 cups minus 1 tablespoon sugar
11.3 ounces (1 cup plus 5 tablespoons packed) hazelnut paste
6 eggs plus 6 egg yolks
1 teaspoon vanilla
1/2 teaspoon orange oil
2 tablespoons finely chopped candied orange peel
1/4 cup plus 2 tablespoons orange juice
3 3/4 cups loosely packed (12 ounces) sifted powdered sugar
1 pound good quality semisweet chocolate, chopped

Step 1Heat the oven to 350 degrees and lightly grease the cannele or baba molds.

In a medium bowl, combine the flour, hazelnut flour and salt. Set aside.

In the bowl of a food processor with the paddle attachment, or in a large bowl with a fork, mix together the sugar and hazelnut paste until the paste is broken up and combined with the sugar. It should be a mealy consistency. Continuing with the paddle attachment, or with a hand mixer, add in the eggs, yolks, vanilla, orange oil and orange peel. Slowly mix in the dry ingredients until combined, then mix in the butter until incorporated into the batter.

Place the molds on a sheet pan and fill each two-thirds full of batter. Place the pan in the oven and bake for 25 to 30 minutes (times will vary depending on the types and thickness of the molds) until the tops are rounded, golden and a toothpick inserted into the middle of the cake comes out clean. Remove the tray from the oven, and allow the molds to rest 5 minutes on a rack before unmolding the cakes. Cool the cakes completely on the racks.

Prepare the glaze: Place 2 tablespoons of orange juice in a large bowl and slowly add some of the powdered sugar, whisking together to fully incorporate. Continue to add orange juice and sugar alternately until all juice and sugar have been added and the glaze is smooth.

When the cakes are cool, trim the bottoms of the cakes (the rounded ends) so they are even and flat. Carefully dip each cake into the glaze to coat the top and sides, then invert (so that they’re upright) onto the rack until the glaze is dry. Repeat with all of the cakes.

Melt the chocolate gently in a double boiler or in a medium metal bowl set over a pan of simmering water (make sure the water does not touch the bottom of the bowl). Stir the chocolate occasionally so that it melts evenly.

When the cakes are dry, carefully dip the bottom of each cake into the chocolate so that the bottom and a small portion of the sides are evenly covered. Remove the cake from the chocolate, shaking gently to allow any excess chocolate to drip from the cake back into the bowl. After each cake is coated, place it on a large sheet of parchment paper, and continue to coat a few more cakes. When a few cakes have been coated and the chocolate is just starting to set (it will not be dry), move each of the coated cakes to another sheet of parchment paper — this will remove the “footprint” (excess chocolate that has pooled around the cake) and allow the cake to dry with clean edges. If the chocolate starts pooling again around any cakes, simply move them again to a clean space on the parchment paper. Repeat with the remaining cakes. Allow the cakes to dry completely. The cakes will keep for 1 week, refrigerated.

Makes 36 Cakes

Source: LA Times

Get more secret restaurant recipes on our Secret Recipe Forum: Go HereOr 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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