5 Star Restaurant : The Restaurant Recipe Blog

Jan
19
2015

Today’s 5 star restaurant secret recipe is for a simple yet flavorful pasta dish served at Luce in Portland, Oregon.  This garlic pasta is kicked up a notch with some dried chiles.  If you don’t like so much heat, you can use less chiles in the dish.

Luce is run by a couple with deep Italian roots and the wonderful flavors on their menu reflect that.  They serve house-made pastas and seasonal entrees along with a fantastic wine list.
You can also browse a great selection of pasta recipes on our forum: Go Here
Enjoy!
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New 5 Star Secret Recipe
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Luce’s Spaghettini with Garlic and Dried Chile
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here
8 ounces spaghettini
Kosher salt
3 tablespoons vegetable oil
1 tablespoon extra-virgin olive oil
3 large garlic cloves, lightly crushed
3 dried Calabrian peppers or chiles de árbol
4 tablespoons finely grated Parmesan
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.

Meanwhile, heat both oils and garlic in a large heavy deep skillet over medium heat, stirring occasionally, until garlic is almost blackened all over, 7–9 minutes (the long cooking time deepens the flavor).

Tear peppers in half; add seeds and pods to skillet. Cook, stirring often, until seeds are dark brown, about 2 minutes. Discard garlic and pods, leaving seeds in oil. If pasta isn’t ready yet, remove skillet from heat; set aside. Once pasta is cooked, reheat garlic-chile oil until it shimmers.

Using tongs, transfer pasta with some water still clinging to it from pot to skillet (it will splatter; the starchy water helps form the sauce). Add 2 Tbsp. pasta cooking liquid; remove skillet from heat; toss just until evenly coated, adding more cooking liquid by tablespoonfuls if dry.

Divide pasta among bowls and garnish each with 1 Tbsp. Parmesan.

Serves 4
Source: Bon Appetit

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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Jan
12
2015

Beverly’s Szechuan Carrot Soup

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

Today’s 5 star restaurant secret recipe is perfect for this bitter cold weather we’ve been having here in  NY.  At Beverly’s restaurant they serve a wonderfully unique and distinctive Szechuan carrot soup.  This spicy carrot soup is flavored with fresh ginger and Thai red curry paste.  Thai red curry paste can be found at Thai markets and well-stocked supermarkets.

Beverly’s is located in The Coeur d’Alene resort in Ohio.  Ranked as one of America’s top restaurants, Beverly’s has incredible views from the resorts 7th floor.  The 5-star cuisine includes innovative dishes and a two million dollar wine inventory.

If you love soups, then be sure to check out all of the other soup recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Beverly’s Szechuan Carrot Soup
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

1/4 cup sesame oil
2 pounds carrots, chopped
1 large onion, diced
2 tablespoons garlic, chopped
2 tablespoons grated fresh ginger (from a roughly 4-inch piece)
1 tablespoon Thai red curry paste, more to taste
2 quarts chicken broth
1 cup unsweetened coconut milk
1/2 cup peanut butter
1/2 cup sugar
1/2 quart heavy cream
Salt and pepper

In a heavy-bottomed stock pot, heat the oil over medium-low heat until hot. Stir in the carrots and onions, and cook until the vegetables are softened, about 15 minutes. Stir in the garlic and cook until aromatic, about 1 minute.

Stir in the ginger, red curry paste and chicken broth, and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from the heat and purée.

Add the coconut milk, peanut butter, sugar and cream, whisking until fully incorporated and smooth. Bring to a boil, stirring occasionally. Reduce the heat to a gentle simmer and continue to cook until the soup thickens, about 15 minutes, stirring occasionally.

Serves 12

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

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

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Jan
05
2015

Today’s 5 star restaurant secret recipe is for an amazing orange cake served at Girasole Restaurant in Los Angeles.  This light and moist cake has a bright fresh citrus flavor and is served with a dollop of whipped mascarpone.  It’s easy to prepare and absolutely delicious.

At Girasole, they serve Northern Italian dishes in a comfortable atmosphere.  They are a neighborhood favorite because of the incredible authentic food and they have no corkage fee so you can bring your own bottle wine.

Remember, we always have a vast selection of tried and true cake recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Girasole’s Orange Cake with Mascarpone
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

2 cups (8 ounces) cake flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup sugar
1/2 cup plus 6 tablespoons (1 3/4 sticks) softened butter
3 egg yolks
Juice and finely grated zest of 1 orange
2 heaping tablespoons orange marmalade
1 tablespoon vanilla
Whipped mascarpone (half mascarpone, half heavy cream whipped together), for garnish
Candied orange peel, for garnish

Heat the oven to 350 degrees. Lightly grease and flour a 9-inch Bundt pan.

In the bowl of a stand mixer, or in a large bowl, whisk together the flour, baking powder, salt and sugar. Add the softened butter to the dry ingredients and mix, using the paddle attachment of the stand mixer or a hand mixer, until the butter is fully incorporated with the dry ingredients. Set aside.

In a separate bowl, beat together the egg yolks, orange juice and zest, marmalade and vanilla. With the mixer running, slowly beat in half of the egg mixture until incorporated, then beat in the second half.

Spoon the batter into the prepared Bundt pan and bake until the cake is puffed and lightly browned, and a toothpick inserted in the center comes out clean, 50 minutes to an hour. Rotate the cake halfway through baking for even coloring. Cool on a rack.

Serve garnished with whipped mascarpone and candied orange peel.

Serves 8-10

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

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

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1 Comments
Dec
29
2014

Today’s 5 star restaurant secret recipe is for a delicious braised short ribs dish that is served at Balthazar Restaurant in New York City.  This dish involves some of the basics of French cooking.  These short ribs come out fork-tender and bursting with flavor.

Balthazar Restaurant serves traditional bistro fare from breakfast through late-night supper.  Opened in 1997, Balthazar offers a French menu prepared by chef de cuisine Shane McBride.  They also offer an extensive wine list, a raw seafood bar, and breads and pastries from their bakery.

Serve your short ribs with your favorite roasted vegetable and some garlic mashed potatoes by following this recipe on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Balthazar Restaurant’s Braised Short Ribs

Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

6 beef short ribs (5 to 7 pounds)
1 medium onion, roughly chopped
2 sprigs of rosemary
4 shallots, peeled and sliced 1/4 inch thick
6 sprigs of thyme
5 garlic cloves, peeled and halved
1 bay leaf
3 tablespoons tablespoons tomato paste
1 celery stalk, halved
3 tablespoons all-purpose flour
3 teaspoons kosher salt
1/2 cup ruby port
2 teaspoons coarsely ground black pepper
4 cups full-bodied red wine, such as cabernet sauvignon
3 tablespoons vegetable oil
6 cups veal stock
3 medium carrots, peeled and cut into 1-inch pieces

Preheat the oven to 325°F.

Bind each rib with cotton kitchen twine. Place the rosemary, thyme, and bay leaf between the two celery halves and bind with kitchen twine.

Season the short ribs with 2 teaspoons of the salt and the pepper. Heat the oil in a large Dutch oven over a high flame until it smokes. In two batches, brown the short ribs well on both sides, about 3 minutes per side, pouring off all but 3 tablespoons of oil between batches. Remove the ribs and set aside when done.

Lower the flame to medium, and add the carrots, onion, shallots, and garlic to the pot. Sauté for 5 minutes, until the onion is soft and light brown. Stir in the tomato paste and cook for 2 minutes. Add the flour and stir well to combine. Add the port, red wine, and the celery-­herb bundle. Raise the flame to high and cook until the liquid is reduced by a third, about 20 minutes.

Return the ribs to the pot (they will stack into two layers). Add the stock and the remaining 1 teaspoon of salt; if the stock doesn’t cover the ribs by at least 1 inch, add water up to that level. Bring to a gentle simmer, cover, transfer to the preheated oven, and cook for 3 hours. Visit the pot occasionally and stir the ribs, bringing the ones on the bottom up to the top. They’re done when the meat is fork tender and falling off the bone.

Transfer the ribs to a large platter and remove the strings. Skim any fat from the surface of the sauce, and then strain through a sieve into a medium saucepan. Discard the solids. Over medium heat, bring the sauce to a strong simmer and reduce the liquid until slightly less then half (4 cups) remains, about 1 hour.

Return the ribs to the pot, simmer for 10 minutes to reheat, and serve.

Serves 6

Source: iVillage

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

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

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