Honey chipotle shrimp salad from the Restaurant at the Getty Center

Today’s 5 star secret recipe comes from The Restaurant at The Getty Center in Los Angeles.  This restaurant served artful, seasonal dishes in an elegant space adjoining the museum.  On the menu they have a delicious honey-chipotle shrimp salad with cilantro-lime dressing and it’s so easy to recreate this dish at home.

Enjoy!

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New 5 Star Secret Recipe
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Honey chipotle shrimp salad from the Restaurant at the Getty Center
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Cilantro lime cream:

1/2 cup sour cream
2 tablespoons lime juice
1 bunch cilantro, leaves only, chopped (about ¼ cup)
Salt and pepper

In a small bowl, whisk together the sour cream, lime juice and cilantro. Season to taste with salt and pepper. This makes a generous one-half cup cream, more than is needed for the remainder of the recipe; the cream will keep up to 5 days, covered and refrigerated.

Honey chipotle dressing:

1 teaspoon whole-grain mustard
1 teaspoon Dijon mustard
3 egg yolks
1/4 cup lemon juice
2 cups grapeseed oil
2 teaspoons ground chipotle pepper, or to taste
1/4 cup honey, or to taste
1 bunch cilantro, leaves only, chopped (about ¼ cup)
Salt and pepper

In the bowl of a food processor, combine the whole-grain and Dijon mustards along with the egg yolks and lemon juice, pulsing to combine. With the processor running, drizzle in the oil to form a mayonnaise. Stir in the chipotle peppers, honey and chopped cilantro to taste. This makes a scant 3 cups dressing, more than is needed for the remainder of the recipe; the dressing will keep, covered and refrigerated, about 1 week.

Shrimp:

1 tablespoon olive oil
12 (16 to 20 count) fresh tiger shrimp, peeled and deveined
2 cloves garlic, chopped
1/2 teaspoon chopped parsley
1/2 teaspoon chopped dill
1/2 teaspoon chopped chives
Salt and pepper

Heat a sauté pan over medium-high heat until hot. Add the olive oil, then the shrimp, garlic, parsley, dill and chives, and sauté just until the shrimp are lightly pink and opaque, being careful not to overcook. Season to taste with salt and pepper. Set aside.

Salad:

3 cups baby greens
1/2 avocado, sliced
1/4 cup cooked flageolet beans
1/4 cup shaved red onion
1 bunch cilantro leaves
1/4 cup sliced roasted sweet peppers
Prepared shrimp
Prepared honey chipotle dressing
Prepared cilantro lime cream

In a large bowl, toss together the greens, avocado, beans, red onion, cilantro leaves, peppers and shrimp. Add enough dressing to lightly coat the salad, tossing to combine. Plate the salad, drizzling over the cilantro lime cream or serving the cream on the side.

Serves 2 

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Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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The Recipe Secrets Newsletter (RSN)  

White Corn Chowder

I have some fantastic new recipes (below) for you to try out for your weekend meals.  These dishes are easy to prepare and guaranteed to make dinner enjoyable.  First I have a secret recipe for a delicious white corn chowder.

This dish is only one of over 200 homestyle recipes featured in the “Comfort Foods” cookbook.  The recipes in this cookbook are a guide to simple and delicious comfort foods from a centuries worth of cooking.

Members of our Secret Recipe Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download your first 5 cookbooks right now: Go Here

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

Enjoy!

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White Corn Chowder

2 oz Butter
1 medium Onion, diced
3 stalks Celery, diced
2 Carrots, peeled and diced
2 Tbs Flour
2 cups Chicken broth
4 cups Milk
2 medium Potatoes, diced and boiled
3 cups White corn
Salt to taste
Pepper to taste

Melt the butter in a heavy soup pot. Add the onion, celery, and carrots. Cook over medium heat until just soft.

Sprinkle on the flour and cook for 3 minutes, stirring frequently. Stir in the broth. Stir in the milk. Heat until steaming. Add the cooked potatoes and corn.

Cook for 45-55 minutes over low heat. Check the seasoning. Serve warm.

Servings: 4

Source – Comfort Foods Cookbook


Enjoy these great-tasting recipes from our forum:

One Pot Chicken Dinner

Sausage Totchos

Prosciutto Parmesan Pasta

Find these recipes and many more on our forum: Go Here
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Until next time… Be Well!

Kind Regards,

Ron

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The Recipe Secrets Newsletter (RSN)    

Olive Garden(™) Minestrone Soup

Today’s secret recipe will show you how to make a classic soup served at Olive Garden.  This minestrone soup is loaded with vegetables, beans and pasta in a flavorful tomato broth.  This recipe is a great way to make use of any leftover vegetables you have in your refrigerator.

Enjoy!

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Olive Garden(™) Minestrone Soup
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

2 tablespoons olive oil
1 cup white onion diced
1/2 cup celery diced
1/2 cup carrots peeled, diced
1 zucchini diced
2 teaspoons minced garlic
14 ounces canned diced tomatoes
32 ounces vegetable stock
1 bay leaf
1 1/2 tablespoons Italian seasoning
2 tablespoons tomato paste
15 ounces canned small white beans drained and rinsed
15 ounces canned kidney beans drained and rinsed
1 cup frozen green beans
1/2 cup small shell shaped pasta
parsley for garnish

Heat olive oil in a large stockpot over medium heat.

When oil is hot add onions, celery, carrots, and garlic.

Add a pinch of salt to help the vegetables sweat.

Cook for 3 to 5 minutes or until the vegetables turn color and soften.

Add canned tomatoes, vegetable broth, tomato paste, Italian seasoning, and bay leaf to the pot.

Bring to a boil and turn down to simmer.

Add white beans, kidney beans, green beans, and pasta.

Simmer for 10 to 15 minutes or until the pasta and vegetables are tender.

Season with salt and pepper.

If desired, garnish with parsley.

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Source: Recipe Secrets Forum

Until Next Time… Be Well!

Kind Regards,

Ron

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The Recipe Secrets Newsletter (RSN)  

Botanica’s Gluten-Free Buckwheat Brownies With Tahini Whipped Cream

Today’s 5 star secret recipe comes from Botanica Restaurant in Los Angeles.  This seasonal restaurant and market is inspired by California cuisine.  They serve a yummy gluten-free brownie that’s marbled with tahini.  The bitterness from the tahini, cacao nibs and buckwheat flour helps balance the sweetness of the brownies so that they eat like a chewy bar of high-quality chocolate.

Enjoy!

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Botanica’s Gluten-Free Buckwheat Brownies With Tahini Whipped Cream
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

7 tablespoons unsalted butter, preferably organic, plus more for greasing
4 ounces (70% to 85%) dark chocolate, preferably Valrhona
1/3 cup cacao nibs
3/4 cup plus 2 tablespoons coconut sugar
1/2 vanilla bean, split lengthwise, seeds scraped and reserved (use the other 1/2 vanilla bean to make the Tahini Whipped Cream, below) or 1 1/2 teaspoons vanilla extract
4 large eggs, lightly beaten
1/2 cup buckwheat flour
1 teaspoon fine sea salt
1/4 cup tahini, preferably Soom brand (Amazon.com)
Tahini Whipped Cream (see recipe below)
Cacao Nib-Sea Salt Crumble (see recipe below)

Heat the oven to 350 degrees. Grease the bottom and sides of an 8-inch square baking pan with butter, line the bottom and two sides with a sheet of parchment paper or foil, then grease the paper too.

Melt the butter in a small saucepan over low heat, then add the chocolate and cacao nibs and continue cooking, stirring occasionally, until the chocolate just melts. Remove the saucepan from the heat and whisk in the sugar and vanilla seeds, then whisk in the eggs until smooth. Add the flour and salt, stir until just combined, then scrape into the prepared pan.

Drizzle the tahini evenly over the top of the batter, then use a knife to lightly marble it throughout the batter. Bake for 10 minutes, then rotate the pan, and continue baking until the brownies are just set but still soft in the middle, exactly 8 minutes more. These brownies can go from just right to dry fairly quickly, so when in doubt, pull them out. You can’t go wrong with a soft middle.

Transfer the pan to a wire rack and let the brownies cool completely in the pan. Using the overhang from the parchment paper or foil, carefully lift the brownies out of the pan and onto a cutting board. Cut into squares and store the brownies in an airtight container at room temperature for up to 3 days.

If serving the brownies restaurant-style, place 1 brownie on each serving plate, leaving it whole or breaking it into 4 pieces with your fingers, then top with a large dollop of the tahini whipped cream. Sprinkle with some of the cacao nib crumble before serving.

Makes 12-16 brownies.

Tahini Whipped Cream:

1/2 cup tahini, preferably Soom brand
2 1/2 tablespoons runny honey
1 cup chilled heavy cream, preferably organic
1/2 vanilla bean, split lengthwise, seeds scraped and reserved, or 1 1/2 teaspoons vanilla extract

In a large bowl, whisk together the tahini and honey.

In a medium bowl, add the vanilla seeds to the cream and use a whisk or hand mixer to whip to medium-soft peaks. Vigorously whisk one-third of the whipped cream into the tahini-honey mixture to lighten it, then add the rest in two batches, gently folding each with a rubber spatula until just a few white traces of cream remain. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 3 days.

Cacao Nib-Sea Salt Crumble:

1/4 cup cacao nibs
1/8 teaspoon fine sea salt

Combine the cacao nibs and salt in a spice grinder, small food processor or blender (or use a mortar and pestle) and process until finely ground (a few small pieces here and there are fine). Transfer to an airtight container and store for up to 2 weeks.

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

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Source: LA Times

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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The Recipe Secrets Newsletter (RSN)