0

Alder’s Pub Cheese With Potato Bread Chips

Today’s 5 star secret recipe comes from Alder, and American eatery in New York City.  Experimental chef Wylie Dufresne give pub classics a unique spin at this small restaurant.  Pub cheese is a traditional bar snack and at Alder chef Wylie puts an interesting twist on it.  Instead of beer to loosen and spike the mix of cheddar and cream cheese, he uses a red wine reduction seasoned with miso and mustard. This accounts for the color and adds a complex, slightly sweet tang. It also makes his spread impossible to stop eating.  The potato bread chips can be time consuming to make, so feel free to serve this cheese spread with your favorite cracker.

If you’re a cheese lover, then you should browse all the cheesy recipes on our forum: Go Here

Enjoy!

=-=-=-=-=-=-=-=-=-=-=-=-=-=
Natural Remedy Beats Ibuprofen For Pain Relief
Unlock the power of organic turmeric extract and safely treat pain and inflammation.  Learn about all the proven benefits of turmeric: Go Here
=-=-=-=-=-=-=-=-=-=-=-=-=-=

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

Alder’s Pub Cheese With Potato Bread Chips
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

½ loaf sliced potato bread, crusts removed
Melted butter, for brushing
Sea salt, for sprinkling
1 (750 ml) bottle red wine
5 cloves garlic, peeled
2 large shallots, peeled
2 thyme branches
1 bay leaf
1 whole clove
1 tablespoon Dijon mustard
1 tablespoon red miso paste
⅔ cup whole milk
6 ounces cream cheese (2/3 cup), at room temperature
10 ounces aged cheddar, coarsely grated (2 1/4 cups)
Pistachio nuts, chopped, for sprinkling (optional)

To make the potato bread chips, heat the oven to 200 degrees. Place a slice of bread on a clean surface and use a rolling pin to flatten it as thinly as possible. Brush both sides of the bread with butter and sprinkle lightly with salt. Repeat with remaining bread slices. Spread flattened slices out on baking sheets. Bake until golden and crisp, about 4 hours. Chips can be made the day before.

While the chips bake, prepare the pub cheese: In a large pot over medium heat, combine the wine, garlic, shallots, thyme, bay leaf and clove. Bring mixture to a boil; reduce heat and simmer until the wine has almost evaporated, about 1 hour and 15 minutes. Strain mixture through a fine-mesh sieve into a bowl (you should have about 1/3 cup); use a rubber spatula to press on the solids and extract additional liquid. Whisk in mustard and miso. Cool to room temperature. This can be made up to a week ahead; refrigerate if not using the same day.

Place a medium bowl in a freezer to chill. Meanwhile, in a blender or food processor, combine 1/3 cup of the wine mixture (save the rest or discard), milk, cream cheese and cheddar. Run until the mixture is fairly smooth; stop to scrape down the sides occasionally.

Scrape the mixture into a medium-sized pot. Cook over medium-low heat, stirring occasionally, until the mixture reaches 150 degrees on an instant read thermometer and the cheese is melted, 8 to 10 minutes. Pour mixture into the chilled bowl and whisk to cool. Chill in the refrigerator until very cold, at least 4 hours (or up to 5 days).

Serve pub cheese in a bowl or ramekins, or mounded on a plate, with the potato bread chips alongside. Garnish pub cheese with pistachio nuts if using.

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.

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

0

Cool Cucumber Salad

This summer is flying by!  To help you spend more time outside of the kitchen this weekend, I’ve selected some great-tasting recipes that are quick and easy to prepare.  In addition to these time saving dishes, I have  a secret recipe for a tasty cucumber salad.  This simple salad pairs well with most meals.

This dish is only one of the delicious and nutritious salad recipes featured in “The Best Salads” cookbook.  This collection of over 175 easy-to-follow salad recipes are creative, flavorful and so good for you.

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!

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Quick & Easy Recipe For Fat-Burning Brownies!
Learn how to make any dessert into a healthy, fat-burning version that will make you leaner: Go Here

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

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

Cool Cucumber Salad

8 oz cucumber
1 fresh green chili, finely chopped

Dressing:
cilantro leaves, finely chopped
2 Tbs lemon juice
1/2 tsp salt
1 tsp sugar

Garnish:
fresh mint sprigs
red bell pepper sprigs

Slice the cucumber thinly. Arrange the cucumber on a round serving plate.

Sprinkle the chili over the cucumber

To make the dressing, mix the cilantro, lemon juice, salt, and sugar together in a bowl.

Cover the cucumber and let chill in the refrigerator for at least 1 hour. When ready to serve, transfer the cucumber to a serving dish. Pour the salad dressing over the cucumber just before serving and garnish with mint sprigs and red bell pepper strips.

Source – The Best Salads

Enjoy these great-tasting recipes from our forum:

Tequila Lime Grilled Chicken

Korean Beef Tacos

Ham & Rice Casserole

Find these recipes and many more our Recipe Exchange Forum: Go Here

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
RECOMMENDED:

1) Snap A Photo And Sell It For Cash!
You need to see how this kid is able to make over $2000 a month selling pictures he took with his camera.  He lays out exactly how you can do it too: 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.

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

0

Jimmy Buffett’s Margaritaville(™) Volcano Nachos

If you love nachos then you must experience the Margaritaville volcano nachos.  I’ve you’ve never ordered this at a Margaritaville, it’s a massive dish of loaded nachos that is topped with salsa, queso, ground beef, jalapenos and of course a ton of cheese.  Fortunately for you, today’s secret recipe will show you how easy it is to recreate this dish at home.  Top it with some fresh guacamole and sour cream.

You can prepare your own guacamole by following this recipe on our forum: Go Here

Enjoy!

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
The “Almost Sugar” That’s Actually GOOD for You!
Discover how you can turn sinful candy…into sumptuous super-foods that guards your heart, boosts brainpower and keeps you looking young: Go Here
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=

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

Jimmy Buffett’s Margaritaville(™) Volcano Nachos
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 large bag corn tortilla chips
1 cup Tostito Salsa Con Queso
1 cup chili – or shredded,cooked beef
3/4 cup shredded cheddar cheese
3/4 cup shredded Monterey Jack cheese
1 medium tomato, diced
5-6 green onions,sliced
Canned Jalepeno slices
Guacamole
Sour cream

Preheat oven to 375* F.

Combine shredded cheeses together. On an oven-proof plate, spread a layer of tortilla chips and top with 1/3 cup of queso. Arrange another layer of tortilla chips and another 1/3 cup queso. Make a third layer of tortilla chips and queso. Top with remaining tortilla chips.

Sprinkle with chili or shredded beef and top with combined shredded cheeses.

Place in preheated oven for 8 to 10 minutes to melt cheeses.

Remove from oven and top with diced tomato and green onions.

Place a dollop of guacamole and a dollop of sour cream on top. Sprinkle with sliced jalapenos.

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.

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

1

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!

=-=-=-=-=-=-=-=-=-=-=-=-=-=
20-Second “Trick” To Kill Cellulite And Saggy Buns
Breakthrough 20 second “Cellulite Trick” strips off stubborn fat and tones even your worst cellulite so any woman can finally see your firmest, most attractive butt ever at ANY age in as little as 14 days WITHOUT long painful workouts or dangerous cellulite creams: Go Here
=-=-=-=-=-=-=-=-=-=-=-=-=-=

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

Peaches HotHouse Extra Hot Fried Chicken
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

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

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.

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