5 Star Restaurant : The Restaurant Recipe Blog

Mar
30
2015

Hogan’s Peas from River Roast

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

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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

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

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Mar
23
2015

The Dearborn Inn’s Bread Pudding

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

Today’s 5 star secret recipe is a must-try for any fan of bread pudding.  This amazing bread pudding recipe comes from Edison’s Restaurant at the Marriott Dearborn Inn in Michigan.  This rich and delicious bread pudding is loaded with chocolate chips and the essence of vanilla beans.

Edison’s is an American style restaurant that served traditional fare for breakfast, lunch and dinner within classic architecture.  Guests love the decor and large arched windows that overlook the properties beautiful grounds.

You can always find some great dessert recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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The Dearborn Inn’s Bread Pudding
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

8 egg yolks
1/2 cup sugar
2 cups heavy cream
1/2 vanilla bean, split and scraped
1 (1-pound) brioche bread, crust removed and cut or broken into 1-inch squares
1 cup semisweet chocolate chips

Heat the oven to 350 degrees. Bring a pot of water to a simmer on the stove to use as a hot water bath.

Whisk together the eggs and sugar in a bowl and set aside. Combine the cream and vanilla bean in a saucepan, and heat to a bare simmer. Remove from heat and pour a little of the cream into the egg mixture while whisking, to temper the eggs, then whisk the remaining cream until fully combined. Strain the mixture into a large bowl, discarding the vanilla pod.

Fold the bread cubes in with the custard base, and set aside for a few minutes to give the bread time to soak in the custard. When the bread is soaked and the mixture is cooled slightly, very gently fold in most of the chocolate chips. Spoon the mixture into a greased 2-quart baking or gratin dish, and sprinkle over the remaining chocolate chips. Place the baking dish in a roasting pan and fill the larger pan with the hot water to form a water bath.

Carefully place the roasting pan in the oven and bake until the bread pudding puffs and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Serve warm.

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

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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Mar
16
2015

Today’s 5 star secret recipe comes from chef Wes Avila of the Guerrilla Taco truck in Culver City, California.  Chef Avila has been on a mission to create the best tacos in Los Angeles and his three year old taco truck has been known for their compelling dishes that are equal in complexity to those at many fine-dining restaurants.

One of Guerrilla Taco’s critically acclaimed tacos is the sweet potato tacos with leeks and almond salsa.  Roasted Japanese sweet potato is fried in butter and served on a corn tortilla with a few ribbons of leek and a flavorful salsa made with almonds, pine nuts, tomatillos and chiles de arbol.  The result is a rich, mouth-filling flavor with a wide range of textures.

If you’d like to try a different kind of taco, we have a great selection of taco recipes on our forum: Go Here

Enjoy!

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Find out EXACTLY what whole wheat bread, sugar, and vegetable oil does to the cells of your body.  Learn why you should stop eating these right away: Go Here
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New 5 Star Secret Recipe
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Guerrilla Tacos Sweet Potato Tacos with Leeks and Almond Salsa
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Almond salsa:

1 red bell pepper
1 tablespoon oil
1 ounce chiles de árbol, stems removed but left whole
1/2 to 1 habanero pepper, split lengthwise
2 tablespoons pine nuts
3 tablespoons sliced almonds
1 pound small tomatillos, rinsed and peeled
2 plum tomatoes, quartered lengthwise
1 cup water
Salt
2 to 2½ tablespoons red wine vinegar

Char the bell pepper over a burner or under a broiler until it is well-blackened on all sides. Wrap in a plastic bag and set aside until cool enough to handle, then peel and seed the pepper. Set aside.

Heat the oil in a large skillet over high heat. Add the chiles de árbol and habanero and toast until fragrant, about 3 minutes; toward the end of toasting, add the pine nuts and almonds and toast until fragrant.

Add the tomatillos, tomatoes, water and three-fourths teaspoon salt, and cook over high heat until the tomatillos are tender, about 5 minutes.

Purée in a blender until smooth, add the red wine vinegar and adjust seasoning. The salsa should be thick enough to generously coat the back of a spoon. This makes about 1 quart of salsa, more than enough for the recipe. The remainder will keep, covered tightly, in the refrigerator for a week.

Sweet potato tacos:

1 1/2 pounds sweet potatoes, preferably Japanese
Olive oil
1 (750 milliliter) bottle white wine
5-6 sprigs fresh thyme
5-6 sprigs fresh parsley
4 leeks
2 carrots, sliced
Butter
3 whole cloves garlic, unpeeled
1 dozen corn tortillas
3/4 pound Oaxacan or panela cheese
1/2 cup crumbled feta
1/4 cup toasted pine nuts or slivered almonds
1 cup thinly sliced green onions, green parts only

Wrap the sweet potatoes tightly in microwave-proof plastic wrap and microwave on high until tender, 13 to 14 minutes.

Bring the white wine, thyme and parsley to a boil in a large saucepan and cook until it loses the raw alcohol smell, about 5 minutes. Reduce the heat to a bare simmer.

Trim and discard the tough green parts from the leeks, then cut them in ½-inch lengthwise strips, leaving them attached at the root. Swirl in water to remove any sand. Pat dry and salt lightly.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat and add the leeks. Cook until well-browned, 5 minutes, then turn, add 1 tablespoon butter, and sear on the other side, another 3 to 4 minutes. Add to the white wine in the saucepan.

Add 2 tablespoons butter to the same skillet and when it is foaming add the carrots and cook until browned on one side, about 5 minutes. Turn the carrots over, add the whole unpeeled garlic cloves and cook until the carrots are browned on the second side, about 4 more minutes. Add the carrots to the wine wine and leeks.

Deglaze the skillet with some of the white wine, scraping up any residue that’s stuck to the bottom of the pan, add it back to the saucepan and cook gently until the leeks are tender, about 30 minutes. The leeks can stay in the liquid off heat for several hours.

When almost ready to serve, heat 2 tablespoons butter in a skillet over medium-high heat. Pull the leeks from the cooking liquid, pat them dry and add to the butter to cook briefly on both sides, about 3 minutes total. Remove, cut away the bases and cut the tops into 2-inch lengths.

Slice the unpeeled roasted sweet potatoes a little more than ½ inch thick. If the flesh has shrunk from the peel, remove it. Heat 2 tablespoons butter in a nonstick skillet over medium-high heat. Brown the sweet potatoes on both sides, about 5 minutes total, turning them carefully to keep them intact. Once they have browned, break up each slice into rough pieces to make them easier to eat.

For each taco, heat 2 tortillas on a griddle or in a large skillet over medium-high heat with a little butter. Place 2 slices of Oaxaca cheese next to them on the griddle and when the tortillas are warmed through, stack them on top of the cheese. You can do this with as many tortillas as will fit on the griddle.

When the cheese has browned on one side, remove the tortillas and cheese to a plate, cheese-side up.

Add 2 to 3 strips of leek and some sweet potato. Spoon over 1½ to 2 teaspoons salsa and sprinkle with 2 teaspoons crumbled feta, a few toasted pine nuts and 1 teaspoon minced green onions and serve immediately. Repeat using the remaining ingredients.

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

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

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Mar
09
2015

Today’s 5 star secret recipe is for a delicious almond cake served at Michael’s on Naples in Long Beach, California.  This yummy cake is rich, moist and just fabulous.  It can be made ahead of time, then plated and garnished before serving, perfect for a dinner party.

Michael’s on Naples serves fine Italian cuisine with an extensive wine list in a sophisticated setting.  After one bite of their authentic food, you’ll see why they are the best Italian restaurant in Long Beach.

If you’d like to try a different cake, we have a fantastic selection of cake recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Michael’s on Naples Torta di Mandorle (Almond Cake)
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

1 cup (2 sticks) butter
2 tablespoons almond paste
1/2 cup sugar
1 teaspoon almond extract
6 eggs
1/2 cup plus 2 tablespoons (2 2/3 ounces) flour
Toasted sliced almonds, for garnish
Glaze
Rosemary syrup

Heat the oven to 350 degrees. Grease 12 (3-ounce) ramekins.

Cream together the butter, almond paste and sugar until light and fluffy, 3 to 5 minutes. Add the extract, then add the eggs, one at a time, beating until each is fully incorporated. Fold in the sifted flour.

Divide the mixture among the ramekins, filling each two-thirds full.

Place the ramekins on a baking sheet (this may need to be done in batches), and bake until the cakes are set and a knife or toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool the cakes, still in the ramekins, on a rack.

Before serving, remove the cakes from the ramekins and top each cake with a little glaze and a sprinkling of toasted sliced almonds. Place each cake on a serving plate and garnish with the rosemary syrup.

Rosemary syrup:

1/2 cup of sugar
1/2 cup of water
1 sprig of rosemary
1/2 cup fresh basil leaves

In a small saucepan, simmer together the sugar, water and rosemary for 15 minutes. Remove from heat and cool.

In a separate saucepan, blanch the basil in boiling water until brightly colored, about 10 seconds. Strain the leaves and immediately place in a bowl of ice water to cool, then drain, squeezing out any excess water.

In a blender, combine the simple syrup and basil leaves and purée together. Strain through cheesecloth to remove any solids. This makes about one-half cup syrup, which will keep for up to 2 weeks, covered and refrigerated.

Glaze:

2 1/2 cups powdered sugar, sifted
1 teaspoon almond extract
2 to 5 tablespoons whole milk

In the bowl of a stand mixer, or in a large bowl using a hand mixer, whisk together the sugar, extract and milk to form a glaze. This makes a generous 1 cup glaze.

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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