5 Star Restaurant : The Restaurant Recipe Blog

Apr
14
2014

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FIX Your Broken Metabolism To Achieve RAPID Fat Loss
If you eat carbs at the wrong times, like most folks do, you’ll be scratching your head wondering why your belly isn’t shrinking.  Discover how to carb “cycle” so you can eat LOTS of carbs and NEVER store them as fat with a unique carb cycling nutrition method: Go Here
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Today’s 5 star secret recipe is for an incredible cold couscous salad that’s out-of-this-world yummy.  This cold yet tangy salad combines so many vibrant flavors and is the perfect way to celebrate the warmer weather we’ve been experiencing lately.

This dish comes from Mendocino Farms which has seven locations in the Los Angeles area.  Mendocino Farms is all about eating what is seasonally fresh and locally sourced.  They are known for a fantastic menu of sandwiches, salads and soups that are inspired by fine dining entrees.

We have some more great couscous recipes on our forum for you to try: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Mendocino Farms’ Curried Couscous with Roasted Cauliflower

1 (1-pound) box Israeli couscous or orzo
1 head cauliflower, florets broken into pieces
1 tablespoon curry powder
1 tablespoon turmeric
1 tablespoon ground cumin
1 tablespoon ground coriander
1 1/2 teaspoons salt, more to taste
1 teaspoon cayenne pepper, more to taste
3 tablespoons light brown sugar, more to taste
3 tablespoons oil
2 small carrots, peeled, finely diced
1 cup vegan mayonnaise (or mayonnaise)
1/2 bunch cilantro, chopped
1/2 lime, juiced

Cook the couscous according to the instructions on the package. Rinse in cold water, drain well, put in a bowl and set aside. Heat the oven to 450 degrees.

In a separate bowl, toss the cauliflower with the curry powder, turmeric, cumin, coriander, salt, cayenne, brown sugar and oil. Spread out on a foil-lined rimmed baking sheet and roast in the oven until cauliflower is browned around the edges but still crunchy, about 10 minutes. Remove just the cauliflower and put it in the bowl with the pasta.

On the same rimmed baking sheet, place the carrots and, using a spatula, toss the carrots with the leftover spices and oil. Roast the carrots until brown around the edges but still crunchy, about 8 minutes. (If you find that the spices and oil are a little overly browned from roasting the cauliflower, toss the carrots using the same proportion of new spices, salt, sugar and oil.) Add to the couscous.

Fold in the vegan mayonnaise, cilantro and lime juice with the pasta. Taste, and adjust spices and seasoning if desired. Refrigerate, covered, until ready to serve.

Serves 10

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

PS- Join us on Facebook and get more recipes and freebies: Go Here

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Apr
07
2014

Euro Pane’s Lemon Squares

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

Euro Pane is a bakery and cafe located in Pasadena, California.   This cute neighborhood cafe is well known for their delectable pastries and fresh-baked breads.  They are notorious for having long lines and tight seating.  Lucky for you, I have a 5 star secret recipe for one of their delicious creations.

Lemon bars can often be too sweet or too tangy, but Euro Pane has nailed the perfect combination.  The secret is a custard that uses more than a cup of fresh lemon juice which packs a ton of bright lemon flavor into these wonderful bars which are baked atop a crisp but tender shortbread crust.  You will find these lemon bars are hard to resist.

We also have an incredible collection of dessert recipes on our forum: Go Here

Enjoy!

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15 Veggies That KILL Belly Fat
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New 5 Star Secret Recipe
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Euro Pane’s Lemon Squares

Crust

2 cups (8.5 ounces) flour
2/3 cup powdered sugar, sifted
1 cup (2 sticks) chilled butter, cubed

Heat the oven to 350 degrees. In the bowl of a stand mixer using the paddle attachment, or in a large bowl by hand, mix together the flour, powdered sugar and butter until they come together to form a dough.

Press the dough into a greased 9-inch-by-13-inch baking dish. Bake the crust until golden-brown, about 20 minutes. Remove and cool. Reduce the oven temperature to 300 degrees to bake the bars.

Filling and final assembly

8 eggs
3 cups sugar
1 1/4 cups lemon juice (from 12 to 13 lemons)
1/2 cup (2.1 ounces) flour
Prepared crust
Powdered sugar for dusting

In a large bowl, whisk together the eggs, sugar, lemon juice and flour. Pour the filling into the prepared crust.

Place the dish in the center of the oven and bake at 300 degrees until the custard is set, about 40 minutes. Cool to room temperature, then dust with a light coating of powdered sugar before serving.

Serves 24

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

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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Mar
31
2014

Marinitas’ Peruvian Ceviche

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

Today’s 5 star secret recipe (shown below) is from Marinitas in San Anselmo, California.  Marinitas features a menu inspired by dishes found throughout Mexico and Latin America using local and seasonal products.

One of the fantastic dishes served at Marinitas is the Peruvian ceviche of salmon marinated in a great combination of fresh and vibrant flavors.  Serve the ceviche with diced avocado and tortilla chips.  This recipe calls for aji amarillo which is a yellow hot pepper paste.  You can find this ingredient in some gourmet markets.

If you enjoy ceviche, then you should try these other ceviche recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Marinitas’ Peruvian Ceviche

Chile water

1/3 cup vegetable oil
3 cloves garlic, minced
1 1/2 tablespoons ground chile arbol
3/4 cup agave syrup
1/2 cup lemon juice

In a small sauté pan, heat the oil over medium-high heat until hot. Add the garlic and sauté until aromatic, then remove the pan from heat. Stir in the chile arbol. Set aside to cool for 10 minutes, then whisk in the agave syrup and lemon juice. Set aside. This makes more chile water than is needed for the remainder of the recipe; the mixture can be used as a marinade and will keep, covered and refrigerated, up to 1 week.

Ceviche

1 1/2 teaspoons sea salt
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
12 ounces sushi-grade salmon fillet, 1/2 inch thick, preferable from the belly
2 to 3 tablespoons oil
1 large navel orange, peeled and cut into 1/4-inch cubes
2 tablespoons of finely diced serrano chiles with seeds, or to taste
1/4 cup finely diced red onions
1/4 cup aji amarillo purée, or to taste
3/4 cup Chile Water
1/2 cup chopped cilantro
1/4 cup minced green onions
Salt and pepper

In a small bowl, stir together the salt, pepper, cumin and coriander. Pat the spice blend all over the salmon fillet.

Heat a heavy-bottomed skillet or sauté pan over medium-high heat until hot. Add the oil and sear the salmon quickly on both sides. Remove the salmon and set aside until cool enough to cut. Dice the cooled fillet into cubes one-third to one-half inch thick and refrigerate until chilled.

In a large bowl, combine the diced salmon with the orange, serrano chiles, red onion, aji amarillo purée, chile water, cilantro and green onions. Taste and season if desired with salt and pepper.

Note: Because salmon sometimes carry parasites, it’s always best to freeze it for 30 minutes before completing the recipe if you’re going to serve it raw.

Serves 4

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

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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Mar
24
2014

Today’s 5 star secret recipe (shown below) is for a gourmet chicken dish from Luce in Portland, Oregon.  Luce is run by a couple with deep Italian roots and the wonderful flavors on their menu reflect that.

One of the fantastic dishes on the Luce menu is the braised chicken with capers and parsley.  White wine vinegar and capers pack tangy and briny flavors into this braised chicken.  After one bite, you will see why this restaurant is making waves in the Portland area.

We also have an endless selection of chicken recipes on our forum which you can view here.

Enjoy!

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How to Eat LOTS of Carbs and NEVER Store Them As Fat
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New 5 Star Secret Recipe
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Luce’s Braised Chicken with Capers and Parsley

4 tablespoons olive oil, divided
1 large onion, minced (1 1/2 cups)
4 chicken legs, drumsticks and thighs separated (about 2 pounds)
Kosher salt
1/2 cup minced flat-leaf parsley plus more for garnish
1/3 cup salted capers, soaked well in several changes of water
2 cups low-salt chicken broth
1/3 cups white wine vinegar
Freshly ground black pepper

Heat 2 Tbsp. oil in a large heavy skillet over medium heat. Add onion; cook, stirring often, until softened, about 8 minutes. Transfer onion to a bowl; wipe skillet clean.

Add 2 Tbsp. oil to skillet and increase heat to medium-high. Season chicken with salt. Add chicken to skillet and cook, turning once, until golden brown on both sides, 10–12 minutes. Transfer chicken to a plate.

Add reserved onion, 1/2 cup parsley, and capers to skillet; cook for 1 minute. Stir in broth and vinegar. Add chicken with any juices. Reduce heat to medium-low; cover and simmer until meat is tender and falling off the bone, about 1 1/4 hours.

Transfer chicken to a large platter. Season sauce in skillet with salt and pepper. Spoon over chicken; garnish with parsley.

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

PPS- Forward this email to a friend or tell them to sign up here.

=-=-=-=-=-=-=-=-=-=-=-=-=-=
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1) 12 Double Chin Exercises To Tone & Sculpt Your Face!
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2) Weird Asian Spice Clinically Shown To Help Reverse Diabetes…
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3) Simple Tips For Wine Tasting & Pairing.
If you love drinking wine, and want to become a wine tasting expert, then this beginners guide to tasting and hosting is perfect for you.  Learn to host your own wine tasting party like a pro: Go Here

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