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Cafe Sevilla’s Albondigas (Meatballs)

Today’s 5 star restaurant secret recipe comes from Cafe Sevilla in Riverside, California.  Cafe Sevilla serves authentic Spanish cuisine and seafood specialties.  On the menu they have the most delicious meatballs that are seasoned with roasted garlic, oregano, fresh basil and cilantro.  Grated Manchengo cheese lends a rich, deep flavor to these tender pork and beef meatballs.

To roast garlic for this recipe, cut off the pointy top of a head of garlic to expose the tips of the cloves. Place the garlic on a small sheet of foil, cut end facing up. Drizzle a little olive oil over the cut end of the garlic head, and sprinkle a pinch each of salt and pepper. Wrap the garlic head in the foil and roast in the oven at 325 degrees until the cloves have softened, about an hour.

You can also find many more meatball recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Cafe Sevilla’s Albondigas (Meatballs)
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

2 tablespoons olive oil
2 cups minced onion, from about 1 large onion
4 ounces roasted garlic, puréed (about 1/3 cup), see Note
About 1/2 cup (3/4 ounce) chopped fresh basil leaves
About 1/2 cup (3/4 ounce) chopped fresh cilantro
1 tablespoon dried oregano
1 tablespoon Spanish paprika
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
2 eggs
1 cup plain bread crumbs
1 pound ground pork
1 pound ground beef
1 cup grated Manchego or Parmesan cheese
Chopped parsley, for serving

In a sauté pan heated over medium heat, combine the olive oil and onions, cooking the onions until they soften and become translucent, 6 to 8 minutes. Remove from heat and place the onions in a large mixing bowl.

To the bowl, add the roasted garlic, basil, cilantro, oregano, paprika, salt and pepper, stirring to combine. Set the mixture aside until the onion has cooled to room temperature.

To the cooled onion mixture, stir in the eggs and bread crumbs, then the ground pork, beef and cheese, mixing with your hands until uniform and fully combined.

Divide the mixture into 36 meatballs, each about one-fourth cup. The meatballs may be covered and refrigerated at this point up to 3 days before cooking.

To cook the meatballs, heat the oven to 375 degrees. Spread the meatballs out onto foil- or parchment-lined baking sheets, spacing them an inch or so apart for even cooking.

Cook the meatballs until firm and golden and a thermometer inserted reaches 165 degrees, 15 to 20 minutes. Rotate the baking sheets halfway through cooking for even heating and coloring. Serve garnished with parsley.

Serves 10-12

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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1

The Arthur J’s Rib-Eye Steak

If you’ve ever wanted to know how to cook a steakhouse quality steak at home, then today’s 5 star secret recipe is just for you.  This recipe comes from chef David LeFevre’s latest restaurant, The Arthur J.  This swanky, retro-inspired spit is known for dry-aged steaks, lobster and classic cocktails with an updated twist.

Today’s secret recipe will show you how to make a perfect rib-eye steak.  It’s so important to bring the steak to room temperature before cooking and then use a heavy cast-iron skillet over very high heat.  This recipe calls for fleur de sel which is a type of sea salt.  You can purchase it at a gourmet market or online here.  If you can’t find fleur de sel you can just use your favorite sea salt.

You can also find some more steak recipes on our forum: Go Here

Enjoy!

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The Arthur J’s Rib-Eye Steak
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1 (16-ounce) boneless prime rib-eye steak, at least 1½ inches thick
Fleur de sel
Black pepper
Canola oil, or similar high-heat oil, for cooking

Temper the steak: Remove the steak from the refrigerator and set aside to come to room temperature, 15 minutes or as needed. Blot the steak on all sides with paper towels to remove excess moisture. Season the steak on each side and along the edge with 1 to 2 teaspoons fleur de sel, or as desired. Liberally grind black pepper all over the steak.

Heat a cast-iron skillet over high heat until hot. Add 2 to 3 tablespoons oil to the pan, then quickly add the steak. Tilt the pan away from you, placing the steak in the pan away from the oil so it does not splatter. Do not move the steak in the pan, but rotate the pan to move the oil along the base of the pan, giving the steak time to develop a rich golden crust, about 3 minutes. Shortly before flipping the steak over, gently baste the top of the steak with spoonfuls of hot oil.

Carefully flip the steak in the pan. Continue to sauté on the other side, rotating the pan to move the oil while leaving the steak undisturbed as it forms a rich crust on the bottom, about 3 more minutes.

Check the steak for doneness. LeFevre prefers to cook the steak until the meat just begins to glisten as juices rise to the surface and the meat slowly springs back when gently pressed; a thermometer inserted into the thickest part of the steak should reach about 118 degrees (the temperature will continue to rise as it rests). Remove the steak to a cooling rack for 6 to 8 minutes to give the meat time to rest and recollect the juices before serving and slicing.

Serves 1-2

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

Eveleigh’s Summer Sangria

Today’s 5 star secret recipe comes from Eveleigh in West Hollywood, CA.  Eveleigh is a rustic farm-to-table restaurant that serves a menu inspired by American and European country cooking.  They serve a flavorful and refreshing sangria that is perfect for a hot summer afternoon.  The use of fresh thyme and mint adds some vibrant flavors to this sangria.

You can also find some more sangria recipes on our forum: Go Here

Enjoy!

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Eveleigh’s Summer Sangria
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1 lemon, cut into wheels
1 orange, cut into wheels
3/4 cup St. Germain
3/4 cup Chareau
1/4 cup crème de violette
1/2 cup simple syrup
5 sprigs of mint
5 sprigs of thyme
2 bottles rosé wine
Champagne, for topping
Fresh thyme sprigs, for garnish

In a large nonreactive container, combine the lemon and orange wheels, St. Germain, Chareau, crème de violette, simple syrup, mint, thyme and wine. Cover and set aside in a cool dark place for 48 hours. Strain. To serve, pour 4 ounces over ice in a Collins glass, and top with Champagne. Garnish with fresh thyme.

Serves 10

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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1

Swedish Crown Bakery Fresh Blueberry Lemon Cheesecake

The Swedish Crown Bakery is located in Anoka, Minnesota.  Swedish born owners Eva and Fari Sabet are the creative force behind the bakery, bringing fresh ingredients and unique Scandinavian-inspired pastries to the Twin Cities. All food at the Swedish Crown Bakery is made by hand, on-site, using natural and organic ingredients whenever possible.

One of the stellar items on the menu is their fresh blueberry lemon cheesecake.  This 5 star secret recipe combines a lemon cream with a graham cracker crust and fresh blueberries on top.  After one bite you will be in love.

We also have a great selection of cheesecake recipes on our forum: Go Here

Enjoy!

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Swedish Crown Bakery Fresh Blueberry Lemon Cheesecake
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Bottom Cake:
4oz graham cracker or Digestive cookies (found in specialty stores)
4oz toasted hazelnut flour
3.5oz melted butter

Topping:
12oz blueberries
1/2 cup fresh lemon juice
3/4 cup sugar

Filling:
18oz mascarpone cheese
1.5 cups sour cream,dripped (use FAGE greek yogurt if short on time)
4 tbsp. powdered sugar
2 tsp vanilla
2 lemons zested

Start by dripping the sour cream. Line a strainer/sieve with a coffee filter or a cheese cloth. Put the sour cream in the strainer/cloth and let it drip, preferably for several hours.

Topping:

Put all the ingredients for the topping in a pan and simmer for 20 min.

Remove from heat, and when cool, put in the fridge to get cold.

Bottom:

Put the crackers/cookies in a food processor and blend until fully crumbled.

Transfer cracker mixture to a bowl and add hazelnut flour and melted butter.

Press the mixture into an 8″ spring form pan.

Filling:

Put the mascarpone in a mixer and whip until it is very thick.

Add sour cream, half a cup at a time, while mixing.

Add sugar, vanilla and lemon zest.

Put the filling into the pan on top of the crust and distribute evenly.

Add the blueberry topping and place in the fridge for 3 hrs. to settle.

Source: Secret Recipe Forum

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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