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Lucques Winter Citrus Salad with Montealva, Arugula, Black Olives and Marconas

Today’s 5 star secret recipe comes from Lucques Restaurant in Los Angeles.  Lucques is an acclaimed restaurant that serves market-driven Californian cuisine.  Home of James Beard award winning chef Suzanne Goin.  They serve a wonderful seasonal salad that has a vibrant assortment of citrus with peppery arugula leaves and thick slices of Montealva cheese.  You can adjust this recipe by using whatever types of citrus are available at your local market.

You can always find a great selection of salad recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Lucques Winter Citrus Salad with Montealva, Arugula, Black Olives and Marconas
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Citrus vinaigrette:

2 teaspoons minced shallots (from 1 medium to large shallot)
1/3 cup blood orange juice
1 teaspoon sherry vinegar, preferably Pedro Ximenes
1 teaspoon orange zest
2 tablespoons plus 2 teaspoons extra-virgin olive oil
Salt

Combine all ingredients.

Salad and assembly:

An assortment of citrus, including pummelos, blood oranges, tangelos, cara cara oranges, mandalos, oro blanco grapefruit and kumquats
6 slices Montealva or similar Spanish goat cheese
6 to 10 arugula leaves
2 tablespoons citrus vinaigrette
1 teaspoon diced black olives
2 teaspoons crushed Marcona almonds
Fleur de sel

Cut the citrus in segments or pinwheels. The restaurant prefers to cut the blood oranges and kumquats into pinwheels, and segments the rest. You’ll want 2 to 4 pieces of each citrus.

Divide the citrus between two salad plates, and tuck in the arugula leaves and cheese slices. Drizzle over the citrus vinaigrette. Sprinkle over the black olives, almonds and a sprinkling of fleur de sel.

Serves 2

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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Grilled Cheese-Chipotle Sandwich

Today I have some new recipes (below) that are extremely easy to make and guaranteed to satisfy your taste buds.  First, I have a secret recipe for a spicy twist on the classic grilled cheese.

This dish is only one of the delicious sandwich recipes featured in the “Great Sandwiches” recipe book.  In this book, you will find an incredible collection of both traditional and unique sandwich recipes that are sure to please.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download this title and many others right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

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New Secret Recipe
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Grilled Cheese-Chipotle Sandwich

4 slices White or wheat bread
2 teaspoons Pureed chipotle chiles
5 oz Cheese, shredded or thinly sliced
1 Ripe tomato, sliced
Thinly sliced red onion
Cilantro leaves, coarsely chopped
Soft butter

Spread each piece of bread with a thin coating of pureed chiles, or more if you like your sandwich really hot.

Cover bottom slice with layer of cheese, tomato and onion slices and as much cilantro as you like.
Top with second slice of bread and butter it.

Place sandwich, butter-side down, in cast-iron skillet. Spread top piece of bread with butter as well and cook sandwich slowly.

When golden brown on bottom, turn it over and cook on the other side. Covering pan will help melt cheese by the time bread is crisped and golden.

Serves 2

Source – Great Sandwiches

Enjoy these great sandwich recipes from our forum:

Quick Tacos al Pastor

BLT Waffle Sliders

Spaghetti Squash Casserole

Find these recipes and many more on our 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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Applebee’s(™) Signature Fiesta Lime Chicken

Applebee’s Fiesta Lime Chicken has been a signature dish on their menu for as long as I can remember.  This tasty dish consists of marinated grilled chicken breasts topped with a Mexi-ranch sauce, fresh Pico de Gallo and Colby-Jack cheese.  So many wonderful flavors come together in this recipe to create a truly perfect dish.  Serve with rice and beans on the side if you like.

You can always find more secret recipes from Applebee’s in our Secret Recipe Archive: Go Here

Enjoy!

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Applebee’s(™) Signature Fiesta Lime Chicken
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

4 boneless skinless chicken breasts
1 cup water
1/3 cup teriyaki sauce
3 teaspoons garlic
juice from ½ lime
1 tablespoon tequila (optional)
1 tablespoon liquid smoke (or Worcestershire sauce)
½ teaspoon salt
¼ teaspoon ground ginger

Sauce:

1/4 cup mayonnaise
¼ cup sour cream
2 tablespoons salsa
1 tablespoon milk
1 tablespoon Cajun seasoning (or less, to taste)
¼ teaspoon dried parsley
¼ teaspoon hot sauce
2 cups shredded Colby-jack cheese

Pico de Gallo:

3 roma tomatoes (seeded and chopped)
½ red onion (finely chopped)
1 jalapeno pepper (stemmed, seeded and chopped)
2 tablespoons fresh lime juice
salt (to taste)

In a large bowl or sealable plastic bag combine water, teriyaki sauce, juice of ½ lime, garlic, tequila, liquid smoke, salt and ginger. Place the chicken breasts into the bowl and mix well into the marinade. Cover and refrigerate for at least 1 hour.

To prepare the sauce—in a medium bowl combine mayonnaise, sour cream, salsa, milk, Cajun seasoning, parsley and hot sauce. Cover and refrigerate until needed.

To prepare the Pico de Gallo—in a medium bowl combine tomatoes, red onion and jalapeno pepper. Add 2 tablespoons of lime juice, season with salt and mix well. Cover and refrigerate until needed.

Slightly grease the grates of an outdoor grill. Heat the grill to medium-high heat.

Remove the chicken breasts from the marinade and place onto the grill. Cook the chicken turning frequently until fully cooked (the internal temperature has reached 165 degrees F.). During the last few minutes of cooking, brush each chicken breast with the sauce and then sprinkle with cheese. Cook until the cheese has melted.

Remove the chicken from the grill and top with Pico de Gallo for serving.

Have a comment or question about this recipe? Post it 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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Marinitas’ Peruvian Ceviche

Today’s 5 star secret recipe (shown below) is from Marinitas in San Anselmo, California.  Marinitas features a menu inspired by dishes found throughout Mexico and Latin America using local and seasonal products.

One of the fantastic dishes served at Marinitas is the Peruvian ceviche of salmon marinated in a great combination of fresh and vibrant flavors.  Serve the ceviche with diced avocado and tortilla chips.  This recipe calls for aji amarillo which is a yellow hot pepper paste.  You can find this ingredient in some gourmet markets.

If you enjoy ceviche, then you should try these other ceviche recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Marinitas’ Peruvian Ceviche

Chile water

1/3 cup vegetable oil
3 cloves garlic, minced
1 1/2 tablespoons ground chile arbol
3/4 cup agave syrup
1/2 cup lemon juice

In a small sauté pan, heat the oil over medium-high heat until hot. Add the garlic and sauté until aromatic, then remove the pan from heat. Stir in the chile arbol. Set aside to cool for 10 minutes, then whisk in the agave syrup and lemon juice. Set aside. This makes more chile water than is needed for the remainder of the recipe; the mixture can be used as a marinade and will keep, covered and refrigerated, up to 1 week.

Ceviche

1 1/2 teaspoons sea salt
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
12 ounces sushi-grade salmon fillet, 1/2 inch thick, preferable from the belly
2 to 3 tablespoons oil
1 large navel orange, peeled and cut into 1/4-inch cubes
2 tablespoons of finely diced serrano chiles with seeds, or to taste
1/4 cup finely diced red onions
1/4 cup aji amarillo purée, or to taste
3/4 cup Chile Water
1/2 cup chopped cilantro
1/4 cup minced green onions
Salt and pepper

In a small bowl, stir together the salt, pepper, cumin and coriander. Pat the spice blend all over the salmon fillet.

Heat a heavy-bottomed skillet or sauté pan over medium-high heat until hot. Add the oil and sear the salmon quickly on both sides. Remove the salmon and set aside until cool enough to cut. Dice the cooled fillet into cubes one-third to one-half inch thick and refrigerate until chilled.

In a large bowl, combine the diced salmon with the orange, serrano chiles, red onion, aji amarillo purée, chile water, cilantro and green onions. Taste and season if desired with salt and pepper.

Note: Because salmon sometimes carry parasites, it’s always best to freeze it for 30 minutes before completing the recipe if you’re going to serve it raw.

Serves 4

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

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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