5 Star Restaurant : The Restaurant Recipe Blog

Oct
27
2014

August’s Charred Broccoli Salad

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

Today’s 5 star secret recipe comes from chef John Besh’s August restaurant in New Orleans.  At August they serve up contemporary French fare in a chandelier-studded 19th-century space.  The menu is based on fresh local ingredients along with excellent wine pairings.

They have a wonderful salad of charred broccoli, citrus and a nice, light dressing.  Broccoli is cooked over a hot grill until crisp-tender, then tossed with tangy sections of grapefruit, orange and thinly sliced shallot.  This salad is tossed with a bright vinaigrette and garnished with crumbled cotija cheese and freshly grated horseradish root.

This makes a great accompaniment for this yummy chicken dish on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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August’s Charred Broccoli Salad

Vinaigrette:

2 oranges
1 grapefruit
1/4 cup rice vinegar
1 tablespoon sugar
2 teaspoons prepared horseradish
1 teaspoon minced shallot
1/4 cup olive oil, more to taste
Salt

Supreme the oranges and grapefruit: Using a very sharp knife, cut off the top and the bottom of the fruit, so it will sit flat on the cutting board. Starting where you see the orange and grapefruit separate from the white pith, cut away one section of peel and pith, following the line of the fruit. This will expose the underlying fruit. Continue cutting away sections of the peel and pith until only fruit remains. When you’re done, go back over the fruit, removing any traces of pith.

Working over a small bowl to catch the juice, slice the fruit into sections: Make a cut between the fruit and membrane, then do the same on the other side, freeing pure fruit. Repeat until you have removed all the fruit from the membrane. Squeeze any juice from the remaining membrane into the bowl. You will need about 2 tablespoons juice for the vinaigrette. Set the peeled fruit segments aside to use in assembling the salad.

Make the vinaigrette: To the bowl with the juice, whisk in the vinegar, sugar, horseradish and shallot. Slowly whisk in the olive oil, emulsifying to form a vinaigrette. Taste and add one-half teaspoon salt, or as desired. This makes about 1 cup vinaigrette, which will keep, covered and refrigerated, up to 1 week.

Charred broccoli salad:

2 large stalks broccoli (1 generous pound)
1 tablespoon oil
Salt
1/2 teaspoon chile flakes, or to taste
2 supremed oranges
1 supremed grapefruit
1 shallot, shaved into thin rounds
Prepared vinaigrette
1/3 cup crumbled cotija or feta cheese
Freshly grated horseradish root, for garnish

Heat a grill over medium-high heat until hot. Peel the broccoli stalks and cut the broccoli (stalks and florets) into large, bite-sized pieces. Toss the broccoli with the oil, a pinch of salt and the chile flakes. Grill the broccoli until lightly charred and crisp-tender, 8 to 10 minutes (the stalks will take longer to grill than the florets). Remove from heat.

In a large bowl, toss the broccoli with the orange and grapefruit segments and the shallots. Add 3 to 4 tablespoons vinaigrette, or enough to lightly coat, and gently toss it with the broccoli and citrus. Put the broccoli salad on a platter and garnish it with crumbled cotija or feta cheese. Grate the horseradish root over the salad, garnishing with about 1 teaspoon root, or to taste. 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

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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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