5 Star Restaurant : The Restaurant Recipe Blog

Jul
28
2014

Today’s 5 star secret recipe is a refreshing cocktail served at Cafe del Rey in Marina del Rey, California.  Cafe del Rey is a romantic bar and restaurant that served up elevated New American fare served in a beautiful seaside setting.

Besides the delicious fresh food on the menu, they make an amazing white sangria which is made with fresh peaches.  Fresh and bright with flavor, this smooth sangria combines a touch of vanilla with just a hint of heat.  It’s a very refreshing cure for a hot day.

If you love sangria then you should check out some of the other sangria recipes we have on our forum: Go Here

Enjoy!

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Cafe del Rey’s White Hot Peach Sangria

White hot peach simple syrup:

1/2 cup sugar
1/2 cup water
1/4 vanilla bean, scraped and seeded
1/2 teaspoon red pepper flakes

In a medium saucepan, combine the sugar, water, vanilla bean (seeds and pod) and red pepper flakes. Heat over medium heat, stirring gently, until the sugar is dissolved.

Remove from heat and strain through a fine mesh strainer. Set aside until cool, then refrigerate until needed. This makes about one-half cup syrup, slightly more than is needed for the remainder of the recipe. The syrup will keep for up to 2 weeks, covered and refrigerated.

White hot peach sangria and assembly:

1 (750-milliliter) bottle dry white wine
2 tablespoons brandy
2 tablespoons peach schnapps
1/3 cup white hot peach simple syrup
3 white peaches, sliced, plus extra for garnishing the servings
1/2 orange, sliced into wheels
1/2 lime, sliced into wheels
1/2 lemon, sliced into wheels
Seeds from 1/4 vanilla bean

In a large bowl, combine the wine, brandy, peach schnapps and white peach simple syrup. Stir in the peach, orange, lime and lemon slices. Stir in the seeds scraped from the vanilla bean, discarding the pod.

Cover and refrigerate for 48 hours.

To serve, fill a glass three-fourths full with sangria. Top off with soda water or lemon-lime flavored soda, depending on the sweetness desired. Serve immediately.

Serves 8

Source: L.A. 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

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Jul
21
2014

Red Fish Grill’s Crab Cakes

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

Today’s 5 star secret recipe is for an amazing crab cake that is served at the Red Fish Grill in New Orleans.  These generously sized crab cakes are rich and tender and can work as a meal.  This dish has so many wonderful layers of flavor.  The crab cakes are served atop very creamy corn made choux and topped with a homemade grilled green onion tartar sauce and tomato relish.  A lot of steps go into recreating this dish at home, but after one bite you will agree it’s well worth the extra effort.

Red Fish Grill is located on Bourbon Street in New Orleans French Quarter.  They offer award winning casual seafood and Cajun favorites prepared in a fun atmosphere.  Red Fish Grill is a crowd favorite for authentic Louisiana cuisine.

If you enjoy the flavors of New Orleans, the you should also check out these recipes on our forum: Go Here

Enjoy!

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Red Fish Grill’s Crab Cakes

Grilled Green Onion Tartar Sauce:

1/2 bunch green onions
Oil, for brushing the onions
1 egg yolk
1/2 teaspoon kosher salt
1/2 teaspoon dry mustard
1/2 teaspoon sugar
2 teaspoons lemon juice
1 tablespoon cane vinegar or rice vinegar
1 1/2 teaspoons Worcestershire sauce
1/2 cup olive oil
1/2 cup vegetable oil
2 tablespoons sweet pickle relish

Grill the onions: Heat a grill or grill pan over medium-high heat until hot. Lightly brush the green onions with oil, then grill, turning every minute or so, until charred on all sides. Remove from heat and set aside until cool, then slice crosswise into small rings.

In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a hand mixer, beat together the egg yolk, salt, mustard, sugar, lemon juice, cane vinegar and Worcestershire sauce until incorporated. With the mixer running, slowly add the oils until you reach a mayonnaise-like consistency. Fold in the green onions and sweet pickle relish. Cover and refrigerate until ready to use. This makes about 1 cup tartar sauce, which will keep, covered and refrigerated, up to 5 days.

Tomato Relish:

1 tomato, finely diced
2 tablespoons minced red onion
4 large basil leaves, cut in thin strips
Kosher salt and pepper to taste

In a medium bowl, combine the tomato, red onion and basil, seasoning with salt and pepper to taste. Cover and refrigerate at least one hour before using, to give the flavors time to marry.

Jumbo Lump Crab Cakes:

1 pound jumbo lump crabmeat, picked of any shell
2 large green onions, finely diced
1/4 cup lemon juice
1/2 cup mayonnaise
1 1/2 teaspoons salt
Pinch ground black pepper
3/4 to 1 cup bread crumbs
Seasoned flour (1 cup flour seasoned with 1 teaspoon salt and 1/2 teaspoon pepper)

In a large bowl, very gently combine the crabmeat, green onions, lemon juice, mayonnaise, salt, pepper and three-fourths cup bread crumbs, carefully folding the ingredients together to avoid breaking up the lumps of crabmeat. Divide the mixture into fourths, and mold each into a crab cake (if the crab cakes are too delicate to hold together, add the remaining bread crumbs to make them firmer). Flour both sides of each cake with the seasoned flour. The crab cakes can be made up to 1 day ahead and refrigerated, covered, until ready to cook. If making ahead, wait to flour the crab cakes until ready to cook.)

Corn Maque Choux:

1 tablespoon olive oil
3 ears of corn, shucked
1/2 cup diced red bell pepper (from about 1/2 pepper)
1/4 cup diced green bell pepper (from about 1/4 pepper)
1 jalapeño pepper, seeded and diced
1 cup diced onions (from about 1/2 large onion)
1 1/2 tablespoons chopped garlic, from 6 to 7 cloves
2 tablespoons flour
1 1/2 cups milk
1 1/2 cups heavy cream
2 tablespoons Worcestershire sauce
2 tablespoons hot sauce, or to taste
1 teaspoon black pepper
1 1/2 teaspoons kosher salt
1/2 teaspoon cayenne pepper

In a large sauté pan, heat the olive oil over medium-high heat until hot. Stir in the corn, bell and jalapeño peppers, onions and garlic, and cook until the vegetables are softened, 6 to 8 minutes. Stir in the flour and continue to cook, stirring constantly, until the flour begins to smell nutty, 2 to 3 minutes. Slowly stir in the milk and cream, and simmer, stirring constantly, until the liquid reduces and the mixture begins to thicken, about 20 minutes. (If it thickens too quickly, the mixture can be thinned with a little chicken broth or water.) Stir in the Worcestershire and hot sauce, along with the pepper, salt and cayenne pepper. Remove from heat and set aside.

Assembly:

2 to 3 tablespoons oil
4 crab cakes
Corn maque choux
1/2 cup green onion tartar sauce
1/4 cup tomato relish
Sliced green onions for garnish

Heat a skillet over medium-high heat until hot. Add a tablespoon or two of oil to lightly coat the bottom of the skillet, and gently place one or two crab cakes in the pan (this will need to be done in batches). Brown the crab cakes on one side, then carefully flip over and brown the other side. Remove the crab cakes to a rack, and continue cooking until all of the crab cakes are done.

On each of 4 plates, ladle one-fourth of the corn maque choux. Place a crab cake in the center of each and spoon 2 tablespoons of the tartar sauce on top of the cake. Finish each dish with a tablespoon of tomato relish and garnish with green onions. Serve immediately.

Serve 4

Source: L.A. 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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Jul
14
2014

Sometimes the best way to start your day is with a cup of coffee and a doughnut.  Today’s 5 star secret recipe combines those great flavors into a coffee doughnut muffin.  This delicious creation comes from Sweet Butter Kitchen in Sherman Oaks, California.  This doughnut-like cake is baked in muffin tins, then rolled in sugar mixed with espresso powder.

Sweet Butter Kitchen is a quaint spot serving breakfast dishes and lunch fare like sandwiches, gourmet soups and artisan salads.  All of their creations are made using the freshest seasonal ingredients.  Once you try this muffin you will see why customers rave about their food.

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

Enjoy!

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Sweet Butter’s Coffee Doughnut Muffins

4 cups (17 ounces) flour
1 tablespoons plus 1 teaspoon baking powder
1 teaspoon salt
2 to 3 tablespoons espresso powder, divided
3/4 cup plus 2 tablespoons prepared coffee
1/2 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups (3 sticks) softened butter, plus 3/4 to 1 cup (1 1/2 to 2 sticks) melted butter, divided
3 1/2 cups (24 1/2 ounces) sugar, divided
4 eggs

Heat the oven to 350 degrees and grease 2 (12-cup) muffin pans or tins.

In a large bowl, whisk together the flour, baking powder, salt and 1 tablespoon espresso powder. In a separate bowl or large measuring cup, combine the coffee, buttermilk and vanilla. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat together 11/2 cups softened butter with 2 cups (14 ounces) sugar until light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, waiting until each egg is fully incorporated before adding another.

Gently beat the flour and coffee mixtures into the butter mixture, alternating between wet and dry, one-third of each at a time. Scrape down the sides of the bowl as needed to make sure all of the ingredients are properly mixed.

Divide the batter among each of the greased muffin cups, filling each approximately two-thirds to three-fourths of the way full. Place the pan in the oven and bake until the muffins have risen and a toothpick inserted comes out clean, 20 to 30 minutes. Rotate the pan halfway through for even baking. Remove the muffins and cool completely.

Meanwhile, in a medium bowl, combine the remaining 11/2 cups (101/2 ounces) sugar and 1 to 2 tablespoons espresso powder. Brush the cooled muffins on all sides with the melted butter, then roll in the sugar/espresso powder mixture. Serve immediately.

Makes 2 Dozen Muffins.

Source: L.A. 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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Jul
07
2014

Julienne’s Lemon Coconut Bars

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

Today’s 5 star secret recipe comes from Julienne Fine Foods And Celebrations in San Marino, California.  Susan Campoy opened Julienne in 1985 as a result of her love for cooking and entertaining.  This bustling hot-spot is know for their creative French breakfast and lunch dishes served in a cozy cafe setting with a patio.

They make the most amazing lemon bars at Julienne’s.  These lemon coconut bars are rich with caramel flavors from the toasted coconut crust.  Fresh lemon juice and zest adds to the wonderfully tart filling that sits on top of a shortbread crust.  These bars are mighty hard to resist.

Don’t forget we have an amazing collection of dessert recipes on our forum: Go Here

Enjoy!

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Julienne’s Lemon Coconut Bars

Crust

2 cups (8 1/2 ounces) unbleached flour
1/2 cup powdered sugar
1 cup (2 sticks) cold unsalted butter, cut into cubes

Heat the oven to 350 degrees. Spray a 12-by-9-inch baking pan with nonstick spray. Mix the flour and powdered sugar in a food processor to blend. Add the butter and pulse until the mixture resembles a coarse meal. Sprinkle the mixture over the prepared baking pan and press the dough evenly over the bottom of the pan. Bake until the crust is golden, about 20 minutes. Transfer the pan to a rack, and cool completely.

Lemon coconut bars

2 3/4 cups granulated sugar
6 extra-large eggs
1 cup fresh lemon juice
Zest of 3 large lemons (about 1 1/2 tablespoons)
2/3 cup unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 cups flaked sweetened coconut
Prepared crust
Powdered sugar, for garnish, if desired

Heat the oven to 350 degrees.

In a large bowl, whisk the granulated sugar and eggs until blended. Whisk in the lemon juice and lemon zest, then whisk in the flour and baking powder. Fold in the coconut. Transfer the mixture to the cooled crust.

Bake until the top is golden brown and the filling is just set in the center when the pan is gently shaken, about 40 minutes. Transfer the pan to a rack, and cool completely. Dust the top with powdered sugar. Cut into squares. Transfer the lemon bars to a platter and serve.

Serves 12-16

Source: L.A. 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 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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