CherryGems-bake

Fire Lake Grill Meatballs in Porcini Sauce

Today’s 5 star restaurant secret recipe comes Fire Lake Grill in Minnesota.  Fire Lake Grill House & Cocktail Bar is known for serving regionally grown Minnesota inspired cuisine. They embrace the farm-to-table concept that incorporates fresh and local produce wherever possible in their two locations at Radisson Blu Mall of America and Radisson Blu Minneapolis Downtown.  One of their signature dishes is the meatballs in a porcini mushroom sauce.

Serve this dish with some mashed potatoes by following this recipe on our forum: Go Here

Enjoy!

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Fire Lake Grill Meatballs in Porcini Sauce
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Meatballs:
1/2 lb. Ground Beef
1/2 lb. Ground Pork
1/2 lb. Ground Duck (chicken or turkey can be substituted)
2 slices white bread crusts removed
1/4 cup milk
1/3 cup finely chopped onion
1/2 tablespoons clarified butter
1 egg yolks + 1 whole egg
1/4 tsp black pepper
1/4 tsp all spice
1/8 tsp nutmeg
1 tsp kosher salt
1 tablespoons honey

Porcini Sauce:

1/2 shallot minced
1 cloves garlic minced
1/2 tablespoon clarified butter
1 and 1/2 cups chicken stock
1/4 cup heavy cream
1/8 cup roux (flour butter mixture)
1/4 oz. dried porcini mushrooms
Salt & Pepper to taste

Tear bread into small pieces and add to a mixing bowl with milk to soften. Sauté onion in clarified butter over medium. Stir onions until translucent and add to mixing bowl. Add meat and remaining ingredients to mixing bowl and using hands mix all ingredients together to incorporate evenly. Sauté a small amount of the meatball mixture and taste to check seasoning. Adjust if needed.

Using a 1-ounce scoop portion meat and roll into balls. Place on a sheet pan evenly spaced and bake in a preheated 325-degree oven for approx. 10-12 minutes to cook through. 165-degree internal temp. Remove from oven and let rest.

To prepare sauce:

Preheat sauce pan on medium high heat. Add clarified butter, minced garlic, shallot and dried porcini mushrooms. Sauté to caramelize lightly. Deglaze by adding liquid (chicken stock and cream). Lower heat to achieve a simmer. Reduce by 1/3 and season with salt and pepper to taste. Whisk roux into liquid (roux = 2oz butter, 2oz flour – combine over medium heat and stir until light golden brown). Continue to whisk sauce until thickened. Keep warm until service.

To serve sauté meatballs in clarified butter to brown and add sauce to coat meatballs. Traditionally served with mashed potatoes, pickles and lingonberry relish.

Yield approx. 25 meatballs Recommend 5 meatballs per serving.

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

Source: Recipe Secrets Forum

Until Next Time… Be Well!

Kind Regards,

Ron

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CherryGems-bake

DiNic’s Pulled Pork Italiano

Today’s 5 star restaurant secret recipe comes from DiNic’s in Philadelphia, PA.  Crowds pack this fourth generation sandwich shop to enjoy one of their classic Italian sandwiches.  Their signature sandwich is the pulled pork Italiano which is loaded with Provolone and roasted long hot peppers on top top of luscious wine-and-herb-braised pulled pork.  A Philly favorite and voted best sandwich in America by the Travel Channel.

Serve your sandwich with some homemade sweet potato chips by following this recipe on our forum: Go Here

Enjoy!

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DiNic’s Pulled Pork Italiano
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3 tbsp. ground fennel seeds
3 tbsp. dried parsley
1 1⁄2 tbsp. dried thyme
3 1⁄2 tsp. crushed red chile flakes, plus more
1 (6-7-lb.) pork shoulder, butterflied
3 sprigs rosemary, stemmed and finely chopped
1 head garlic, finely chopped
Kosher salt and freshly ground black pepper, to taste
4 cups beef stock
1⁄2 cup red wine
1 medium yellow onion, thinly sliced
1 bay leaf
1⁄2 cup canned crushed tomatoes
2 lb. broccoli rabe
1⁄4 cup canola oil
32 slices sharp provolone
8 (12″) crusty Italian rolls, split
24 roasted long hot peppers

Heat oven to 450°. Combine fennel, parsley, thyme, and 3 tsp. chile flakes in a small bowl; set aside. Open pork shoulder on a work surface, and spread with half of herb mixture, rosemary, 1⁄4 of the chopped garlic, salt, and pepper. Roll up shoulder, tie with kitchen twine at 1″ intervals to secure, and season out-side with remaining herb mixture, salt, and pepper. Transfer to a roasting pan and roast until browned, about 40 minutes. Remove pan from oven, and heat broiler. Add remaining garlic to pan, along with stock, wine, onion, and bay leaf; pour tomatoes over top and sides of pork shoulder. Broil until tomatoes are caramelized, about 20 minutes. Reduce oven temperature to 325°, cover pork with parchment paper, and cover roasting pan with aluminum foil. Cook until internal temperature of pork reaches 165°, about 2 hours. Set aside to cool.

Transfer pork to cutting board, and remove bay leaf from pan. Transfer juices to a blender and purée; transfer to a 4-qt. saucepan and keep warm. Pull pork apart into large pieces and add to pan juices.

Meanwhile, bring a large pot of salted water to a boil, and add broccoli rabe. Cook, stirring, until just tender, 2–3 minutes. Drain and transfer to a bowl of ice water to cool. Drain, and dry thoroughly with paper towels. Heat oil in a 12″ skillet. Working in batches if necessary, add remaining chile flakes and broccoli rabe and cook, stirring, until crisp and warmed through, about 4 minutes. Set aside.

Place 4 slices provolone on bottom half of each roll, and top with pork. Add broccoli rabe and peppers.

Serves 8

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

Source: Saveur

Until Next Time… Be Well!

Kind Regards,

Ron

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CherryGems-bake

Sweet Butter’s Coffee Doughnut Muffins

Sometimes the best way to start your day is with a cup of coffee and a doughnut.  Today’s 5 star secret recipe combines those great flavors into a coffee doughnut muffin.  This delicious creation comes from Sweet Butter Kitchen in Sherman Oaks, California.  This doughnut-like cake is baked in muffin tins, then rolled in sugar mixed with espresso powder.

Sweet Butter Kitchen is a quaint spot serving breakfast dishes and lunch fare like sandwiches, gourmet soups and artisan salads.  All of their creations are made using the freshest seasonal ingredients.  Once you try this muffin you will see why customers rave about their food.

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

Enjoy!

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Sweet Butter’s Coffee Doughnut Muffins

>4 cups (17 ounces) flour
1 tablespoons plus 1 teaspoon baking powder
1 teaspoon salt
2 to 3 tablespoons espresso powder, divided
3/4 cup plus 2 tablespoons prepared coffee
1/2 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups (3 sticks) softened butter, plus 3/4 to 1 cup (1 1/2 to 2 sticks) melted butter, divided
3 1/2 cups (24 1/2 ounces) sugar, divided
4 eggs

Heat the oven to 350 degrees and grease 2 (12-cup) muffin pans or tins.

In a large bowl, whisk together the flour, baking powder, salt and 1 tablespoon espresso powder. In a separate bowl or large measuring cup, combine the coffee, buttermilk and vanilla. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat together 11/2 cups softened butter with 2 cups (14 ounces) sugar until light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, waiting until each egg is fully incorporated before adding another.

Gently beat the flour and coffee mixtures into the butter mixture, alternating between wet and dry, one-third of each at a time. Scrape down the sides of the bowl as needed to make sure all of the ingredients are properly mixed.

Divide the batter among each of the greased muffin cups, filling each approximately two-thirds to three-fourths of the way full. Place the pan in the oven and bake until the muffins have risen and a toothpick inserted comes out clean, 20 to 30 minutes. Rotate the pan halfway through for even baking. Remove the muffins and cool completely.

Meanwhile, in a medium bowl, combine the remaining 11/2 cups (101/2 ounces) sugar and 1 to 2 tablespoons espresso powder. Brush the cooled muffins on all sides with the melted butter, then roll in the sugar/espresso powder mixture. Serve immediately.

Makes 2 Dozen Muffins.

Source: L.A. 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

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CherryGems-bake

Valerie’s Hazelnut-Orange Tea Cakes

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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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

Heat 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 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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