tunasalad

Las Ventanas al Paraiso’s Baja Baby Scallops Ceviche

Ceviche is a popular seafood dish which is made by serving fresh raw fish that is marinated in citrus juices.  The citric acid in the juice changes the texture of the fish, without changing its “raw” taste.  With today’s 5 star secret recipe you can easily prepare a bright and delicious baja baby scallops ceviche which is served at La Ventanas al Paraiso in Los Cabos, Mexico.  The fresh flavors of jalapeño, cilantro and lime juice gives this dish an incredible flavor that you are sure to enjoy.

If you like this recipe, then I recommend you check out these other ceviche recipes from our forums: Go Here

Enjoy!

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Las Ventanas al Paraiso’s Baja Baby Scallops Ceviche

 

1 pound, 5 ounces cleaned bay scallops
3/4 cup lime juice (from about 8 limes)
1/3 cup minced red onion
1/3 cup seeded and diced tomato
1/2 cup peeled, seeded and diced cucumber
1 seeded and diced jalapeño, or to taste
Scant 1 cup diced cilantro, from about 1 bunch
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

In a medium bowl, marinate the scallops in the lime juice for 30 minutes, covered and refrigerated, tossing every 10 minutes.

Strain and save the lime juice. Stir in the onion, tomato, cucumber, jalapeño and cilantro. Stir in the olive oil and season to taste with salt and pepper, and add back lime juice to taste as desired. Serve immediately.

Serves 4

Source: Recipe Secrets Forum

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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tunasalad

Chez Joel Bistro’s Touch of Morocco Coq Au Vin

Today I have a 5 star secret recipe(below) from Chez Joel Bistro in Chicago.  This is a quaint, family-owned bistro serving upscale Southern French cuisine & wine by the bottle or glass.  One of the classic dishes served at Chez Joel Bistro is the Coq au Vin which is braised chicken with onion, mushrooms and wine.

Serve this dish with some French roasted potatoes by following this recipe from our forum: Go Here

Enjoy!

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Chez Joel Bistro’s Touch of Morocco Coq Au Vin

2 whole chickens (approximately 3lbs each)
1/4 c virgin olive oil
ƒsalt and pepper
several sprigs of fresh rosemary and thyme
ƒ4 oz pancetta (or use unsliced bacon from your butcher), cut into 1/2-inch pieces
8 pearl onions
6 white button mushrooms
1 glass dry white wine, such as Sauvignon Blanc
4 oz chicken stock
2 oz veal demi-glace
2 whole peeled Roma tomatoes

Preheat oven to 375 degrees. Cut each whole chicken into 4 pieces, then rub with about 1/4 cup olive oil plus salt, pepper, rosemary, and thyme. Bake for approximately 15 minutes in a covered dutch oven or stovetop- safe casserole dish. set aside.

Sauté pancetta with pearl onions over medium heat for about 3-5 minutes, then add button mushrooms. Cook for another 5 minutes. add wine and simmer until it reduces to 1 ounce, then add mixture to the chicken in the casserole.

Add chicken stock, veal demi-glace, and peeled tomatoes to the casserole, then add salt and pepper to taste. Cook for about 10 minutes over medium heat on the stove.

Divide chicken and vegetables into four individual low bowls or plates and serve with french bread and a salad of fresh greens.

Serves 4

Source: Dining Out Chicago

Until Next Time… Be Well!

Kind Regards,

Ron

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tunasalad

Davanti Enoteca’s Smoked Salmon & Cucumber Yogurt with Toasted Ciabatta

Today I have a 5 star secret recipe(below) from one of the best Italian restaurants in Chicago.  Davanti Enoteca serves up hearty Italian fare and numerous wines in a warm setting.  They serve a delicious appetizer of smoked salmon with a fresh cucumber yogurt on toasted ciabatta bread.

If you want to make your ciabatta from scratch, try this recipe from our forum: Go Here

Enjoy!

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Davanti Enoteca’s Smoked Salmon & Cucumber Yogurt with Toasted Ciabatta

Cucumber yogurt:

1/2 c diced cucumber
1 tsp dill
1 Tbsp chopped capers
1/2 c Greek yogurt
1/4 c mayonnaise
2 tsp lemon zest
salt to taste
6 slices ciabatta bread
2 Tbsp canola oil

Salmon:

2 oz smoked salmon
1/4 c diced red onion
1 Tbsp chopped chives

For cucumber yogurt:

Press diced cucumber in cheesecloth to remove excess water. Move cucumber to a mixing bowl and stir together with dill, capers, Greek yogurt, mayonnaise, and lemon zest. Season to taste with salt. Chill in refrigerator.

For the bread:

Preheat oven to 350 degrees. Brush ciabatta slices lightly with canola oil. Toast for 8-10 minutes until golden brown. Set aside.

For the salmon:

Julienne the smoked salmon and move to a mixing bowl. Combine together with red onion and chives. Chill in refrigerator.

To serve:

When ready to assemble, transfer cucumber- yogurt mixture to a serving bowl and top with chilled smoked salmon. Serve with toasted ciabatta.

Serves 4-6

Source: Dining Out Chicago

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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tunasalad

Papa Cristo’s Meat Moussaka

Today I have a 5 star restaurant secret recipe(below) from Papa Cristo’s in Los Angeles.  This market and restaurant features authentic Greek eats from hummus to baklava.  One of their classic dishes is the meat moussaka.  Moussaka is an eggplant and potato based dish with ground beef and a Béchamel sauce.  This dish is quite filling.

You can always find more Greek recipes on our forum: Go Here

Enjoy!

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Papa Cristo’s Meat Moussaka

Meat sauce:

2 tablespoons extra-virgin olive oil
2 onions, halved and cut lengthwise into thin slices
2 pounds ground beef (15% to 20% fat)
1 teaspoon Greek seasoning (preferably Papa Cristo’s), more if desired
1 (6-ounce) can tomato paste
1 (15-ounce) can crushed tomatoes
¼ cup chopped parsley
4 cloves garlic, chopped
1 teaspoon cinnamon
½ cup red wine, preferably St. George Agiorgitiko

Heat a large sauté pan over medium-high heat until hot. Add the olive oil, onions and ground meat, along with the seasoning. Cook, stirring frequently, until the meat is browned and cooked through, 10 to 12 minutes.

Stir in the tomato paste, crushed tomatoes, parsley, garlic and cinnamon. Cook, stirring frequently, for 2 to 3 minutes. Stir in the red wine, scraping any flavoring from the bottom of the pan. Cook the sauce for 10 to 12 minutes, stirring frequently. Remove from heat and skim any fat from the top of the sauce, discarding the fat. Taste and adjust the seasoning if desired. This makes a generous quart of meat sauce.

Béchamel sauce:

1 stick (8 tablespoons) butter
1 cup flour
5 cups milk
2 teaspoons salt

In a large, heavy-bottom saucepan, melt the butter over medium heat. Whisk in the flour to form a roux, then continue cooking, stirring frequently, until the roux is a golden, sandy color, 4 to 6 minutes.

Increase the heat to medium-high and slowly whisk in the milk, a little at a time, until thickened by the roux. Bring to a very gentle simmer and cook, stirring frequently (watch that the sauce does not burn on the bottom of the pan), for 20 minutes to cook out the flour flavor. Remove from heat, season with the salt, and set aside. This makes a scant quart sauce.

Moussaka:

4 Yukon gold or similar yellow potatoes
2 large globe eggplants
Greek extra virgin olive oil
Greek seasoning (preferably Papa Cristo’s)
Prepared meat sauce
1/2 cup grated Kefalotiri cheese
Prepared béchamel

In a steamer set over a pot of boiling water, steam the whole potatoes until tender (a knife or fork should easily pierce the flesh), 20 to 25 minutes. Set aside until cool enough to handle, then slice the potatoes, lengthwise, into 1/4-inch thick slices.

While the potatoes are steaming, slice the top and bottom off the eggplants, then slice the eggplants lengthwise into 1/4-inch thick slices.

Heat a grill or grill pan over medium-high heat until hot. Brush the eggplant slices with olive oil and sprinkle lightly with the seasoning, then grill just until the slices are softened and charred. Repeat until all of the slices are grilled. Set the eggplant aside.

Heat the oven to 350 degrees F.

Assemble the moussaka: Brush a deep disposable lasagna pan (roughly 14- by 9 1/2- by 3-inches deep) with olive oil. Layer the bottom of the pan with 1/2 of the potato slices, overlapping them slightly if needed. Cover the potatoes with 1/2 of the eggplant slices, then spread over all of the meat sauce. Sprinkle over one half of the cheese, gently pressing the cheese into the meat mixture. Top the cheese with the remaining potatoes, forming a layer, then add the remaining eggplant. Spoon over the béchamel, smoothing it over the top. Finally, sprinkle over the remaining cheese, gently pressing the cheese into the béchamel sauce.

Place the pan on a baking sheet and bake until the moussaka is lightly browned on top, 1 hour to 1 hour and 15 minutes (ovens will vary — check after 40 minutes to see how the moussaka is progressing). Cool at least 15 minutes before serving.

Serves 12-16

Source: LA Times

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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