0

Bonefish Grill(™) Bang Bang Shrimp Tacos

Today I have a secret recipe for a tasty hand-held dish from Bonefish Grill.  The bang bang shrimp tacos consist of crispy fried shrimp tossed in a creamy, spicy sauce.  This dish is often imitated but this secret recipe really nails the flavors.  Adjust the amount of hot sauce you use in this recipe to your liking.  Top your tacos with fresh diced tomato, avocado and a drizzle of sour cream.

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

Enjoy!

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
The Truth About Potatoes…
Discover how one man ate 20 potatoes EVERY day, for 60 days in a row, while losing unwanted body fat and NEVER storing his favorite carbs as fat… Go Here
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=

=-=-=-=-=-=-=-=-=-=
New Secret Recipe
=-=-=-=-=-=-=-=-=-=

Bonefish Grill(™) Bang Bang Shrimp Tacos
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

Sauce:
½ cup mayonnaise
1 – 2 tablespoons hot sauce (or more, to taste)
1/3 cup sweet chili sauce
1/2 teaspoon rice or white vinegar

Breading:
1/2 cup cornstarch
2 eggs, beaten with 2 tablespoons water
3/4 cup all-purpose flour
½ cup Japanese panko breadcrumbs
1 teaspoon coarse salt or 1/2 teaspoon table salt
½ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
oil for deep frying – vegetable, coconut or canola
1 pound medium shrimp, peeled and deveined, tails removed

Tacos:
8 corn tortillas
shredded iceberg or romaine lettuce
1 – 2 large organic tomatoes, diced
sour cream
sliced or diced avocado, optional

In a small bowl whisk the sauce ingredients together. Cover and refrigerate.

Set up the dredging station:

Add the cornstarch to a shallow bowl or plate and beat the eggs together in another. In a separate, wide shallow bowl or plate whisk together the flour, panko, salt, pepper and all the spices.

Bread the shrimp:

One at a time coat the shrimp with the cornstarch then dip in the egg allowing excess to drip off then coat with the bread crumb mixture patting on with your hands if needed. Set them on a platter or cutting board.

To Cook:

Heat 1/4 to 1/2 inch of oil in a large frying pan over medium heat. When the oil shimmers it’s ready – you can test it by dropping one of the shrimp in – it should sizzle and start cooking right away.

Fry the shrimp in batches so the pan isn’t overcrowded, for 3 to 4 minutes turning them over so both sides cook, until lightly golden brown. Add more oil as needed in between batches and let it heat up.

Drain the shrimp on a wire rack or paper-towel lined plate.

To assemble:

Warm the tortillas in a hot frying pan and stuff each one with a few shrimp, drizzle generously with sauce, top with lettuce, tomato and sour cream.

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.

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=

0

Louro’s Roasted Heirloom Carrot Salad With Miso Dressing

Today’s 5 star secret recipe comes from Louro in New York City.  At Louro they serve up Portuguese small plates and tasting menus.  One of their sophisticated but simple salads features roasted multicolored heirloom carrots with a light glaze and served with a salty miso dressing.  Serve this as a side dish or an appetizer.

You can find a fantastic collection of carrot dishes on our recipe forum: Go Here

Enjoy!

=-=-=-=-=-=-=-=-=-=-=-=-=-=
4 Foods To Never Eat For Breakfast
Most people are eating the wrong foods for breakfast, which cause them to be obese and unhealthy. Learn about which foods to avoid in this interesting fat-burning video: Go Here
=-=-=-=-=-=-=-=-=-=-=-=-=-=

=-=-=-=-=-=-=-=-=-=-=-=-=-=
New 5 Star Secret Recipe
=-=-=-=-=-=-=-=-=-=-=-=-=-=

Louro’s Roasted Heirloom Carrot Salad With Miso Dressing
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

12 carrots (preferably 3 or 4 different colors), washed and trimmed
2 tablespoons olive oil, more for drizzling
3 teaspoons granulated sugar
Kosher salt and freshly cracked black pepper, to taste
½ cup of shiro (white) miso
2 teaspoons rice wine vinegar
2 teaspoons mirin
3 scallions, white and light green parts, thinly sliced

Heat oven to 350 degrees F.

Cut carrots into 2-inch diagonal pieces. If using different colors, keep carrots separate so the colors don’t bleed into each other. Toss carrots with olive oil, 1 teaspoon sugar, salt and pepper. Lay carrots on a large baking sheet in one layer and roast until just tender but not mushy, 20 to 30 minutes. Let cool.

Meanwhile, place miso, vinegar, mirin and remaining 2 teaspoons sugar in a blender or food processor. Blend until smooth.

Smear dressing thinly on each plate and arrange carrots attractively on top. Drizzle with olive oil. Sprinkle with scallions and serve.

Serves 6-8

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

Source: NY Times

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.

=-=-=-=-=-=-=-=-=-=-=-=-=-=

1

Steak ‘n Shake(™) Chili

Today I have a secret recipe for a hearty chili served at Steak ‘n Shake.  This flavorful dish is loaded with beef, beans and just the right amount of spice.  You can easily recreate this dish at home in your crockpot.  At Steak ‘n Shake they serve their chili over spaghetti but you can enjoy it over rice or just on its own with some grated cheese on top.

From mild to atomic, chicken to vegetable, we have a great selection of chili recipes on our forum here: Go Here

Enjoy!

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Unique Way To Smooth & Tighten Buns, Hips, Legs & Thighs…
Free video shows you how to fix awful trouble-spots fast.  Get instant access: Go Here
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=

=-=-=-=-=-=-=-=-=-=
New Secret Recipe
=-=-=-=-=-=-=-=-=-=

Steak ‘n Shake(™) Chili
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

2 tablespoons oil
1 1/2 pound ground beef
1/2 teaspoon salt
1 can onion soup
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon black pepper
2 teaspoons cocoa
2 cans kidney beans
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1 cup cola

Brown ground beef and salt in oil. Put soup in blender, blend for 1 minute.

Add all to crockpot. Drain beef and beans before adding to crockpot. Let simmer on LOW for 6 hours or on HIGH for 2 hours.

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.

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=

0

Pearl & Ash’s Chicken Butter

Today’s 5 star secret recipe comes from Pearl & Ash in New York City.  This stylish restaurant is known for creative American small plates and a vast wine selection.  One of the dishes they serve is the chicken butter.  The name may sound odd but it’s absolutely delicious.  Seasoned, rendered chicken fat and creamy butter are whipped with a little maple syrup for an earthy, rich and lightly sweet spread for bread.  This dish certainly isn’t healthy, but it tastes amazing.

At Pearl & Ash they serve the chicken butter with smoked bread.  You can make your own smoked bread by following this recipe on our forum: Go Here

Enjoy!

=-=-=-=-=-=-=-=-=-=-=-=-=-=
Is FRUIT Making You Fat?
Fruit is delicious, but it isn’t a “free pass” in your diet.  What makes fruit sweet can be dangerous to your health.  Find out what fruits you should try to avoid to help you shed some pounds: Go Here
=-=-=-=-=-=-=-=-=-=-=-=-=-=

=-=-=-=-=-=-=-=-=-=-=-=-=-=
New 5 Star Secret Recipe
=-=-=-=-=-=-=-=-=-=-=-=-=-=

Pearl & Ash’s Chicken Butter
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

½ pound raw chicken skin and fat
1 bay leaf
8 tablespoons unsalted butter (1 stick) at room temperature
1 tablespoon maple syrup
½ teaspoon salt, more for sprinkling

In a 12-inch nonstick skillet over high heat, add chicken skin and fat and bay leaf and cook until skin is crispy and brown, about 8 minutes. Turn off heat and let chicken fat cool slightly. Transfer chicken skin to a paper towel-lined plate and lightly salt it if you want to eat it as a snack. Discard bay leaf.

In a small bowl, combine 1/4 cup rendered chicken fat with the butter, maple syrup and salt. Remaining rendered chicken fat will keep in the freezer for up to 3 months.

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

Source: NY Times

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.

=-=-=-=-=-=-=-=-=-=-=-=-=-=