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Boulders Resort’s Cowboy S’mores

Today’s 5 star secret recipe comes from the Boulders Resort in Carefree, Arizona.  Everything is amazing at this luxury resort.  Their Palo Verde restaurant serves up a decadent cowboy s’mores.   Each component of this dish is homemade and layered together to create a gooey and delicious dessert.

Boulders is a Waldorf Astoria high-end resort that sits on 1,300 acres in the Sonoran Dessert foothills norht of Scottsdale.  This resort has 7 dining options that range from a casual bakery to a sophisticated restaurant.

If you like this recipe, then check out these s’mores inspired recipes we have on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Boulders Resort’s Cowboy S’mores
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Blackout cake:

3/4 cup (3.1 ounces) flour
1/4 cup plus 2 tablespoons Dutch-process cocoa powder, plus more for flouring the pan
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup plus 1 1/2 tablespoons sugar
1 egg
1/4 cup vegetable oil
1/2 cup buttermilk
1/2 cup brewed coffee, at room temperature
1/2 teaspoon vanilla extract

Heat the oven to 350 degrees. Lightly butter an 8-inch cake pan and line with parchment. Butter the parchment and flour the pan with cocoa powder, shaking out the excess.

Sift together the flour, cocoa, baking soda and powder, and salt. Set aside.

In a large bowl, beat together the egg and sugar until thickened and lemon-colored, 3 to 5 minutes. Slowly beat in the vegetable oil. Add the dry ingredients and buttermilk in thirds, alternating between each, and scraping down the bowl once or twice. Beat in the coffee and vanilla to form a thin batter and pour into the prepared pan.

Bake until the cake is set and a toothpick inserted in the center comes out clean, about 40 minutes, rotating the cake halfway though for even baking. Invert the cake onto a cooling rack, peel off the paper and cool completely. Cover the cake completely with plastic wrap and freeze until firm.

Using a serrated knife, carefully split the firm cake into three thin layers. Using a round cutter, cut 18 circles. The circles can be made up to 1 month in advance; cover tightly and freeze the layers if not using immediately, giving them time to thaw before assembling the final dessert.

Honey graham crackers:

1 3/4 cups plus 2 tablespoons (8.4 ounces) graham flour (whole wheat flour can be substituted)
1/3 cup plus 2 scant tablespoons (1.875 ounces) all-purpose flour
Scant 1/3 cup (3 ounces) dark brown sugar
3/4 teaspoon baking powder (aluminum free)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/8 teaspoon ground cinnamon
1/4 cup plus 2 tablespoons (3/4 stick) butter, cut into 1/4-inch cubes and chilled
2 tablespoons molasses
2 tablespoons plus 2 teaspoons honey
3 tablespoons milk
1/2 teaspoon vanilla extract

Place both flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine. Add the butter and pulse until the mixture resembles cornmeal. Add the molasses, honey, milk and vanilla extract and process until the dough forms a ball, approximately 1 minute. Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.

Preheat the oven to 350 degrees.

Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper. Roll the dough out until it is 1/16″ inch thick. Slide the rolled dough and parchment paper onto a half sheet pan. Remove the top sheet of parchment paper and cut the dough, using a rolling pizza cutter into 2-inch square pieces, by making vertical and then horizontal cuts all the way across the dough.

Trim off any excess. Using a fork, poke holes all over the top of the dough. Leave the crackers on the pan and bake on the middle rack of the oven for approximately 16 to 20 minutes or until the edges just start to turn golden dark. Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely. Once completely cool, break into individual crackers. This makes about 2 dozen crackers, depending on size; they will keep stored in an airtight container for up to 2 weeks.

Ganache:

1 cup heavy cream
8 ounces dark chocolate, finely chopped
Scald the cream in a small saucepan. Pour over the chocolate in a bowl and gently whisk until the chocolate is melted and the mixture is combined. Cool until slightly warm to the touch and set aside. This makes about 1 1/2 cups ganache.
Marshmallow fluff topping
3/4 cup granulated sugar
1/2 cup light corn syrup
1/4 cup water
1/8 teaspoon fine salt
2 egg whites, at room temperature
1/4 teaspoon cream of tartar
1 1/2 teaspoons pure vanilla extract

Stir together the sugar, corn syrup, water and salt in a small saucepan over high heat. Bring to a boil, stirring occasionally, until the mixture reaches 240°F on a candy/fat thermometer.

Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Start whipping the egg whites to soft peaks on medium speed. (The goal is to have the egg whites whipped and ready, waiting for your syrup to be drizzled in. If they’re whipping faster than your syrup is coming to temperature, just stop the mixer until the syrup is ready.)

When the sugar syrup is heated, reduce the mixer speed and slowly drizzle about 2 tablespoons of syrup into the egg whites to warm them. (If you add too much syrup at once, the whites will scramble.) Slowly drizzle in the rest of the syrup. Increase the mixer speed and whip until the marshmallow crème is stiff and glossy, about 7 minutes, then whip in the vanilla. This makes a generous 2 cups marshmallow fluff.

Cowboy s’mores:

18 circles blackout cake
About 3/4 cup ganache, or as desired
About 1 1/2 cups marshmallow fluff topping, or as desired
12 honey graham crackers

To assemble each dessert, place 1 chocolate cake layer in a glass or narrow serving dish. Top with about 2 tablespoons ganache, then repeat until you have 3 layers of cake and 2 layers of ganache. Top with a dollop of marshmallow fluff. Caramelize the marshmallow using a kitchen torch and serve with graham crackers on the side. Repeat to assemble the remaining desserts.

Serves 6

Source: LA Times

Get more secret restaurant recipes on our Secret Recipe Forum: Go Here
Until Next Time… Be Well!

Kind Regards,

Ron

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La Posta de Mesilla’s Red Chile Posole

Today’s 5 star secret recipe comes from the historic La Posta de Mesilla in New Mexico.  They serve up an outstanding red chile posole.  This spicy stew is loaded with the vibrant flavors of New Mexico.

La Posta de Mesilla is a 75 year old restaurant set in an 18th century stagecoach station.  The menu features local Mexican and Southwestern inspired dishes.  This posole recipe was originally prepared by the founder’s mother.  Now you can bring a taste of New Mexico into your own home.

If you enjoy a bit of heat in your dishes, check out these spicy recipes we have on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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La Posta de Mesilla’s Red Chile Posole
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Chile Colorado (red chile sauce):

12 dried New Mexico or similar red chiles
2 cups water
3 cloves garlic, minced
2 tablespoons lard or vegetable oil
2 tablespoons flour
1 teaspoon salt, or to taste

Wash the chile pods, removing stems and seeds. Place the chile pods in a saucepan with the water and bring to a boil, then reduce the heat and simmer, uncovered, until the chile pods are very tender, at least 10 minutes. Remove from heat, and pour the chiles and water into a blender along with the garlic. Purée the mixture well, then strain into a bowl. Set aside.

In a frying pan heated over medium-high heat until hot, add the lard, then whisk in the flour and cook until the flour is a light brown. Stir in the puréed chiles and stir until thickened. Season with salt and bring the mixture to a boil, stirring constantly. Reduce the heat to a simmer and cook for 5 minutes to marry the flavors, adding additional water, if needed, to thin the sauce. Taste and adjust the seasoning if desired, then remove from heat and set aside until needed. The sauce will keep, covered and refrigerated, up to 1 week.

Red chile posole:

2 tablespoons vegetable oil
2 pounds lean pork loin, cut into bite-sized pieces
1 tablespoon plus 2 teaspoons ground dried oregano, divided
1 1/2 teaspoons ground cumin, or to taste
2 teaspoons garlic powder, or to taste
1/4 cup flour
2 teaspoons salt, or to taste
3 (16 ounce) cans of white hominy, drained
1 1/2 quarts water
Chopped onion, garnish
Whole oregano leaves, garnish
Lime wedges, garnish

In a wide, heavy-bottomed pot, heat the oil over medium heat. Add the pork pieces and cook, stirring frequently, until lightly browned and cooked through, 12 to 14 minutes. Strain the pork pieces from the pot and stir in 1 tablespoon of the ground oregano, cumin, garlic powder, flour and salt. Stir in the red chile sauce and bring to a simmer over low heat for a few minutes to marry the flavors. Remove from heat and set aside.

In a separate large pot, combine the hominy with the water and remaining 2 teaspoons oregano over high heat. Once the mixture comes to a boil, stir in the meat and chile sauce and reduce the heat to a gentle simmer. Cook for 30 minutes, stirring occasionally, to marry the flavors. Taste and adjust the seasoning and flavorings as desired, and thin with additional water if needed. This makes about 3 quarts posole. Serve garnished with chopped onion, oregano leaves and lime wedges.

Serves 8-12

Source: LA Times

Get more secret restaurant recipes on our Secret Recipe Forum: Go Here
Until Next Time… Be Well!

Kind Regards,

Ron

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0

Connie and Ted’s Roasted Carrots with Rosemary Butter and Black Pepper Crème Fraîche

Today’s 5 star secret recipe comes from Connie and Ted’s in West Hollywood, California.  At Connie and Ted’s they serve up New England seafood classics and raw bar options in a sleek, wood-accented dining room with an open kitchen.

In addition to their delicious seafood options, they make an outstanding side dish of roasted carrots with black pepper crème fraîche.  This carrot dish is a touch sweet and they still have a bit of crunch to them.

If you love carrots, then you should also check out the other carrot recipes we have on our forum: Go Here

Enjoy!

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Connie and Ted’s Roasted Carrots with Rosemary Butter and Black Pepper Crème Fraîche
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Rosemary butter:

1/2 cup (1 stick) butter, at room temperature
1 teaspoon chopped fresh rosemary
1/8 teaspoon gray sea salt
Finely grated zest of ¼ lemon

Beat the butter, rosemary, salt and lemon zest until creamy. Spoon the butter onto a sheet of plastic wrap in the shape of a log and roll it into a cylinder. Twist the ends of the plastic wrap in opposite directions to firm the cylinder and roll it gently on the counter to eliminate any air pockets in the center. Refrigerate until ready to use. This makes about ½ cup rosemary butter, more than is needed for the rest of the recipe; the butter will keep, covered and chilled, up to 2 days.

Black pepper crème fraîche:

1/2 cup crème fraîche
1/4 teaspoon black pepper
Pinch grey sea salt
1 1/2 teaspoons lemon juice
Finely grated zest of ¼ lemon

Beat the crème fraîche, black pepper, salt, lemon juice and lemon zest until creamy. Cover and refrigerate until ready to use.

Roasted carrots:

2 pounds carrots, preferably Nantes or new (small), peeled and stems cut
Extra-virgin olive oil
Gray sea salt
2 to 3 very small sprigs rosemary
2 cloves garlic, crushed
Maple sugar (brown sugar can be substituted)
2 to 3 tablespoons rosemary butter
Black pepper crème fraîche, as desired
Chopped chives, for garnish

Heat the oven to 350 degrees. Place the carrots on a parchment-lined rimmed baking sheet. Drizzle over a light coating of olive oil, along with ½ teaspoon salt, or to taste, and the rosemary and garlic. Toss to evenly coat with the seasoning and flavorings.

Roast the carrots until fork-tender and with little to no coloring, turning halfway through roasting for even cooking, about 35 minutes. (The carrots can be made ahead of time at this point and refrigerated up to 2 days.)

Right before serving, reheat the carrots in a sauté pan with the rosemary butter. Season with ¾ teaspoon gray sea salt, or to taste. Remove from heat and toss the carrots with 1½ teaspoons maple sugar, or to taste.

Place the carrots on a serving platter and drizzle over the crème fraiche and a sprinkling of chives for garnish.

Serves 4-6

Source: LA Times

Get more secret restaurant recipes on our Secret Recipe Forum: Go Here
Until Next Time… Be Well!

Kind Regards,

Ron

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Hogan’s Peas from River Roast

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Today’s 5 star secret recipe comes from the windy city.  River Roast is chef John Hogan’s restaurant located in downtown Chicago.  At River Roast they serve a delicious creamed peas dish.  Fresh peas are combined with torn lettuce, bacon and a leek cream sauce.

River Roast is a New American restaurant that puts a unique spin on British food. This upscale restaurant features two bars and beautiful riverfront views.

From side dishes to main dishes, we have some more recipes with peas on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Hogan’s Peas from River Roast
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Leek cream:

1 cup chopped leek
1 tablespoon butter
1 cup heavy cream
Salt and freshly ground black pepper
Freshly grated nutmeg

In a heavy saucepan, sweat the leeks in the butter until softened, about 8 minutes. Stir in the cream, 1/8 teaspoon each salt and pepper and a scant 1/8 teaspoon nutmeg, or to taste. Simmer for 2 to 3 minutes to marry the flavors, then remove from heat and purée. This makes about 1 cup cream.

2 ounces slab bacon, cut into lardons
Leek cream
8 ounces shelled fresh peas (from about 20 ounces in pods)
12 pearl onions, blanched and peeled
1 head Boston lettuce, leaves torn
Salt and freshly ground black pepper

Blanch the shelled peas in a pot of boiling water just until tender, 1 to 2 minutes. Drain and chill in an ice water bath to stop the cooking process. Drain again and set aside.

Cook the bacon in a sauté pan until crisp. Stir in the leek cream, peas and onions, and bring to a boil. Reduce the heat and stir in the lettuce. Season with ¼ teaspoon salt and 1/8 teaspoon pepper, or to taste. Remove from heat and serve immediately.

Serves 4-6

Source: LA Times

Get more secret restaurant recipes on our Secret Recipe Forum: 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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