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Peaches HotHouse Extra Hot Fried Chicken

Today’s 5 star secret recipe comes from Peaches HotHouse in Brooklyn, NY.  At Peaches they serve southern classics like mac-n-cheese, blackened catfish and of course fried chicken.  They make a version of Nashville hot fried chicken that will make your tongue sizzle and your eyes tear from the combination of cayenne and ghost chile powders.  The traditional way to serve this is on top of a piece or two of soft white bread, which helps mitigate the heat. A cold beer wouldn’t hurt, either.

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

Enjoy!

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Peaches HotHouse Extra Hot Fried Chicken
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For the brine:

½ cup coarse kosher salt
⅓ cup ground black pepper
3 tablespoons onion powder
3 tablespoons garlic powder
3 tablespoons cayenne pepper
3 tablespoons paprika
3 ½ pounds chicken, cut into 10 pieces

For the very hot spice:

3 tablespoons cayenne pepper
1 to 2 teaspoons smoked ghost-chile powder or smoked hot paprika
2 tablespoons granulated sugar

For the dredge:

2 ½ cups all-purpose flour
3 tablespoons granulated garlic
3 tablespoons granulated onion
2 teaspoons kosher salt
2 teaspoons ground black pepper
Safflower, corn or vegetable oil, for frying
2 large eggs

Prepare the brine: In a large bowl, whisk salt and spices in 2 cups boiling water until salt dissolves. Whisk in 6 cups ice water. The brine should be cold; if not, chill until it is. Add chicken pieces to the cold brine and chill for at least 12 and up to 24 hours.

In a bowl, combine the ingredients for the very hot spice mixture. In another bowl, prepare the dredge: combine the flour, granulated garlic and onion, salt and pepper.

Remove chicken pieces from brine, pat dry with paper towels and season with a light dusting of hot spice mixture. Dust pieces with dredge mixture. Reserve both the remaining hot spice mixture and the dredge. Let chicken rest in fridge, uncovered, for at least an hour for the coating to adhere.

Pour 2 inches of oil into a Dutch oven or heavy-bottomed pot with a cover. Heat oil to 325 degrees on a deep-fat thermometer. In a shallow bowl, whisk together eggs and 2 cups ice water to make egg wash. Dip chicken in egg wash, then coat with more dredge. Shake pieces lightly so any excess dredge falls off.

Carefully place chicken in hot oil, about 3 to 4 pieces per batch. Cover pot with lid and let fry for 5 to 6 minutes, until golden brown on one side. Remove lid and flip pieces. Fry another 5 to 6 minutes, uncovered. Using tongs, transfer cooked chicken to a wire rack set over a baking sheet to catch the oil drips. Dust with very hot spice as it comes out of the fryer.

Serves 4

Have a comment or question about this recipe? Post it here

Source: NY Times

Until Next Time… Be Well!

Kind Regards,

Ron

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El Ray’s Chia Seed Breakfast Pudding

Today’s 5 star secret recipe comes from El Ray coffee bar in New York City.  El Ray is an airy cafe serving an eclectic American menu along with coffee, wine and beer.  At El Ray, chef Gerardo Gonzalez offers a breakfast version of a chia seed pudding.  He mixes the seeds with both coconut milk and almond milk seasoned with sugar and sea salt, then garnishes it with apricots simmered in passion-fruit nectar, toasted almonds and coconut flakes.  It’s a complex jumble of tart, sweet and milky flavors, with a multitude of interesting textures. It makes an excellent breakfast.

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

Enjoy!

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El Ray’s Chia Seed Breakfast Pudding
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130 grams whole dried apricots (about 20), more as needed
⅓ cup passion-fruit juice or nectar (passion fruit-pear is fine)
50 grams sugar (3 tablespoons)
1 ½ teaspoons lemon juice
Fine sea salt, as needed
2 cups unsweetened almond milk
½ cup coconut milk
85 grams chia seeds (1/2 cup)
45 grams toasted kasha (1/4 cup), optional (see note**)
Roasted whole almonds, coarsely chopped, as needed
Toasted unsweetened coconut flakes, as needed
Sliced banana, as needed, optional

Coarsely chop half of the dried apricots. Place chopped apricots in a small pot with passion-fruit juice, 25 grams sugar (1 1/2 tablespoons), lemon juice and a pinch of salt. Simmer very gently over low heat until apricots are soft and liquid has turned syrupy, about 30 minutes.

While chopped apricots cook, put remaining whole apricots in a bowl and cover with boiling water. Let soak until plump, 10 to 20 minutes. Drain and reserve plumped apricots and the apricot sauce for garnish.

Meanwhile, in a quart container with a lid (or use a cocktail shaker), combine almond and coconut milks, remaining 25 grams sugar (1 1/2 tablespoons) and a pinch of salt. Stir in chia seeds and kasha, if desired; shake thoroughly so that seeds are evenly hydrated. Let rest at least 20 minutes or until pudding has a rich, creamy texture. Seeds should be fully hydrated. (Pudding will keep for up to 3 days but may require rehydrating with more almond or coconut milk as the seeds continue to absorb liquid.)

To serve, spoon pudding into bowls. Top with apricot sauce, plumped apricots, almonds, coconut flakes and sliced banana, if desired.

**Toasted kasha, also known as buckwheat groats, can be hard to find. But you can easily toast raw kasha in a dry skillet for 2 to 3 minutes, stirring often. Or leave it out.

Serves 4

Have a comment or question about this recipe? Post it here

Source: NY Times

Until Next Time… Be Well!

Kind Regards,

Ron

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Casa Cordoba’s Pollo De Aceitunas (Olive chicken)

Today’s 5 star secret recipe comes from Casa Cordoba, a new Spanish restaurant in Montrose, California.  Casa Cordoba offers a unique dining experience that features southern Spanish cuisine.  From the flavorful dishes to their house-made sangria, everything on the menu is authentic.

One of their popular dishes is the olive chicken.  A whole chicken is brined in a flavorful marinade and then stuffed with a bold filling of olives and roasted garlic.  Slow cooked until the chicken is moist, tender and just falls off the bone.  It makes quite a presentation when it’s served and is a perfect dish when hosting company.

Serve your chicken with some Spanish rice by following this recipe on our forum: Go Here

Enjoy!

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Casa Cordoba’s Pollo De Aceitunas (Olive chicken)

Brined chicken:

1 cup salt
6 cloves garlic
2 bay leaves
1 teaspoon whole allspice
1 teaspoon fennel seeds
1 orange, halved
1 cup brown sugar
1 gallon water
1 whole (5- to 6-pound chicken)

In a large pot, combine the salt, garlic cloves, bay leaves, allspice, fennel seeds, orange and brown sugar with the water. Heat the water until it comes to a boil and the salt and sugar are dissolved. Remove from heat and set aside to cool. Place the chicken in a non-reactive container large enough to hold it and the brine, and pour the brine over. Place the chicken in the refrigerator to brine overnight. Drain the chicken, discarding the brine, before cooking.

Stuffing:

1 1/2 cups pitted kalamata olives
1 1/2 cups manzanilla olives
8 cloves roasted garlic

Coarsely chop the olives and garlic in a food processor or by hand, then set aside.

Garlic oil:

1 cup grapeseed oil
6 garlic cloves, finely chopped

In a small saucepan, heat the oil and garlic over very low heat for around 45 minutes, stirring occasionally, to infuse the oil with the garlic flavor. Remove from heat and set aside.

Olive chicken:

Brined chicken, drained and patted dry
Stuffing
Few sprigs fresh rosemary
Few sprigs fresh thyme
Garlic oil
2 to 3 thin slices serrano ham

Heat the oven to 250 degrees.

Prepare the chicken: Trim any excess fat and skin from the chicken. Using a pair of kitchen shears, cut the spine out of the back of the chicken. Open the chicken like a book and lay it flat over a cutting board, skin-side down.

Spread the stuffing over the inside of the flattened chicken. Place a sheet of foil over the stuffing, gently pressing it along the sides of the chicken; this will hold the stuffing in as the chicken is flipped over.

Invert a parchment-lined rimmed baking sheet over the chicken. Lift up the cutting board and baking sheet, “sandwiching” the chicken, and carefully flip the chicken over so it is resting on the baking sheet, skin-side up. Place the rosemary and thyme sprigs over the chicken.

Place the chicken in the oven and slowly cook until it reaches an interior temperature of 155 to 160 degrees when measured with an instant-read thermometer inserted in the deepest part of the thigh. This will take about 2 hours and 30 minutes. Remove the chicken from the oven and increase the oven temperature to 450 degrees. Remove the herbs from the top of the chicken and brush the chicken generously with the garlic oil.

Place the chicken back in the oven (the oven may not have yet reached 450 degrees, which is fine) and continue to cook until the skin is nicely crisped and lightly browned, 5 to 7 minutes, and the internal temperature is 165 degrees. The last few minutes, drape the Serrano ham over the chicken to crisp.

Remove from heat, and serve the chicken hot.

Serves 6

Source: LA 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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Terrine’s Pickle-brined Fried Chicken

Today’s 5 star secret recipe comes from Terrine in Los Angeles.  Terrine serves traditional French cuisine in a stunning space complete with an outdoor patio.  Chef Kris Morningstar puts a California twist on French classics.

At Terrine they serve a moist and tender pickle-brined fried chicken.  Chef Morningstar doesn’t brine the chicken in actual pickle juice; rather, he brines chicken thighs overnight in a mixture of pickling spice, garlic and fresh dill.  The chicken has an extra-crisp crust and just the right amount of savory tang.

You can always find an endless selection of chicken recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Terrine’s Pickle-brined Fried Chicken
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Brine:

2 quarts water
1/3 cup plus 2 tablespoons plus 1 teaspoon (125 grams) kosher salt
¼ cup plus 1 heaping teaspoon (62.5 grams) sugar
6 tablespoons pickling spice
1 head garlic, split
1 ounce fresh dill
3 ½ pounds bone-in, skin-on chicken

In a heavy pot, combine the water, salt, sugar, spice, garlic and dill and bring to a simmer over high heat. Remove from heat and cool completely.

Place the thighs in a non-reactive container. Pour the brine over the thighs, keeping the thighs submerged, cover and refrigerate overnight.

Pickle-brined fried chicken:

About 1 ½ cups cornstarch
2 teaspoons cayenne powder, or to taste, divided
1 cup water
1 ½ teaspoons paprika
1 ½ teaspoons Old Bay seasoning
1 ½ teaspoons ground black pepper
2 cups Wondra flour
1 ½ cups all-purpose flour
1 1/4 teaspoons kosher salt
Brined chicken thighs
Canola or vegetable oil, for frying

In a large bowl, whisk together the cornstarch, 1 teaspoon cayenne powder (or to taste), and the water to form a slurry. Set aside.

In a separate large bowl, whisk together the remaining teaspoon cayenne, the paprika, Old Bay seasoning, pepper, flours and salt.

Remove the chicken from the brine and pat dry. Dip a piece into the slurry. Shake the excess slurry off the piece and dredge in the flour to coat completely. Place the chicken on a wire rack set over a rimmed baking sheet. Repeat with the remaining pieces. Refrigerate the chicken, uncovered, for 1 hour.

When the chicken is almost ready, heat a deep-fryer or heavy pot filled at least 3 inches deep with oil to a temperature of 325 degrees.

Fry the chicken, 2 to 3 pieces at a time, until the skin is crisp and golden-brown, the meat is white and firm and a thermometer inserted reads 165 degrees, 8 to 12 minutes. Drain the chicken on a rack, and serve immediately.

Serves 8

Have a comment or question about this recipe? Post it here

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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

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