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P.F. Chang’s(™) Shrimp Fried Rice

With today’s secret recipe, you can make one of P.F. Chang’s most popular recipes at home.  This dish is ful of peas, carrots, shrimp and rice that’s seasoned to perfection.  This dish comes together pretty quickly which makes it a great weeknight meal.

You can find more secret recipes from P.F. Chang’s in our Secret Recipe Archive: Go Here

Enjoy!

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P.F. Chang’s(™) Shrimp Fried Rice
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1/4 teaspoon fine ground mustard
1/4 teaspoon minced ginger
1/2 teaspoon minced or crushed garlic
1 teaspoon molasses
1 1/2 teaspoon lite soy sauce (more added at table as desired)
non-stick cooking spray
1/3 cup egg substitute
Salt and pepper, to taste (optional)
4 teaspoons canola oil
1 1/2 cup tail-off cooked large shrimp from frozen, packed
3/4 cup petite green peas, frozen (or bean sprouts)
3/4 cup baby carrots, cut into matchstick or thin strips
2 cups steamed rice
3 green onions, chopped (use only white part or white plus some of the green if desired)

In a small bowl or cup, blend mustard, ginger, garlic and molasses. Stir in soy sauce and set aside.

Heat a large, nonstick frying pan or skillet over medium heat. Spray center generously with canola cooking spray. Pour egg substitute in the middle of pan and tilt to spread egg out. Sprinkle salt and pepper over the top if desired. Once the underside is lightly browned, flip egg over and cook about a minute longer or until bottom is lightly browned. Cut into small pieces with knife and set aside.

Spray more canola oil into pan and heat over medium heat. Add shrimp and let sizzle for about a minute. Add peas and carrots and stir-fry, tossing occasionally, for about 2 minutes or until shrimp is warmed throughout. Add steamed rice, stir and let cook about a minute. Drizzle the soy-sauce mixture over the top of rice mixture, stir, and let cook another minute or two. Turn off heat and stir in green onion and pieces of egg. Serve, offering additional soy sauce at the table, if desired.

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


Until Next Time… Be Well!

Kind Regards,

Ron

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Gjelina’s Skirt Steak Carpaccio with Raw Asparagus and Fava Salad

Today’s 5 star secret recipe comes from Gjelina in Venice, California.  This hot spot serves seasonal New American cuisine presented in a rustic-chic dining room.  One of Chef Travis Lett’s delicious dishes is a skirt steak carpaccio with a raw asparagus and fava bean salad.  Buy your skit steak from a quality purveyor, as the steak will be served still raw in the center.

Enjoy!

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New 5 Star Secret Recipe
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Gjelina’s Skirt Steak Carpaccio with Raw Asparagus and Fava Salad

1 cup fava beans, shucked and peeled (from about 1 pound whole beans)
1 (8-ounce) piece skirt steak
Salt
Freshly ground black pepper
Extra virgin olive oil
4 spears asparagus
Fresh lemon juice
Flaky sea salt, such as Maldon
Parmigiano-Reggiano

In a pot of boiling water, blanch the fava beans until brightly colored but still almost raw, less than 1 minute. Shock in a bowl of ice water and set aside.

Lightly season the skirt steak with one-half teaspoon salt and a pinch of pepper, and lightly drizzle with 1 teaspoon olive oil. Heat a cast iron skillet over high heat until very hot, about 5 minutes. Place the steak in the hot pan to get a nice, dark sear on the surface, 30 seconds to 1 minute on each side. Be careful not to cook the steak; it should remain raw inside. Slice the steak across the grain into one-half-ounce pieces (about 16 slices).

Place a sheet of plastic wrap on a work surface and lightly oil. Place the sliced meat on top and cover with another sheet of plastic, leaving some space between slices so that there is room for each slice to spread when you pound it. Using a meat mallet or the back of a flat saute pan, gently pound the meat until it is thin (but not so thin it might tear when handled). Place a few slices on each of four plates.

Trim the tough ends off of the asparagus spears and slice off the very tips; discard the tough ends and save the tips. On a flat surface, shave the raw asparagus into thin lengthwise strips (it will look like strips of pasta) using a vegetable peeler. Place the shaved asparagus and tips into a medium bowl and add the fava beans. Drizzle over 2 teaspoons each lemon juice and olive oil, and season with one-fourth teaspoon salt and a pinch of pepper. Taste and adjust the lemon juice and seasonings as desired. The salad should be bright and fresh, without being too acidic or oily.

Lightly season the carpaccio with flaky sea salt and cracked pepper and top with the asparagus salad. Thinly shave the Parmigiano-Reggiano over the top and serve.

Serves 4

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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Chi Chi’s(™) Chicken Chimi’s

Chi Chi’s used to have locations in the United States but now they only operate overseas.  That doesn’t mean you can’t enjoy some of there Mexican dishes at home.  Today’s secret recipe will show you how to make Chi Chi’s chicken chimi’s.  These chimi’s are baked and not fried.

You can also make Chi Chi’s salsa by following this secret recipe on our forum: Go Here

Enjoy!

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Chi Chi’s(™) Chicken Chimis
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6 large flour tortillas
1 rotisserie chicken, meat removed from bone and shredded
1 can refried beans, heated
1 cup shredded Cheddar cheese
1/2 cup chopped cilantro
1/2 cup prepared salsa
1/2 cup black olives, drained
1/4 cup jarred jalapeno slices
1/2 stick butter, melted
prepared taco sauce

Prepare all ingredients before beginning.

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper. Set aside.

Lay one flour tortilla on counter top.

On the lower third of the tortilla, layer beans, cheese, chicken, cilantro, jalapeño, salsa and olives.

Carefully fold the side of the tortilla closest to you over the top of the mixture.

Fold in the sides next and then continue to roll.

Place rolled burrito on the prepared baking sheet fold side down.

Repeat with remaining tortillas.

Brush the tops of each burrito generously with the melted butter.

Bake in the oven for 10 minutes, flip the burritos, brush again with butter and bake an additional 5 to 8 minutes, until the top is golden brown.

Remove from the oven and allow to rest for 3 to 4 minutes.

Transfer to serving plate and pour taco sauce over the top to serve.

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


Until Next Time… Be Well!

Kind Regards,

Ron

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Oven Spoonful’s Chocolate Chip Cookies

Today’s 5 star secret recipe comes from Oven Spoonful, a restaurant and bakery located in Port Angeles, WA.  There menu features local, fresh ingredients and customers love the fresh baked goods.  They are known for a giant chocolate chip cookies that’s crunchy on the outside yet soft and chewy on the inside.  They taste of vanilla, salt and caramelized sugar.

Enjoy!

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Oven Spoonful’s Chocolate Chip Cookies

3/4 cup (1½ sticks) butter, softened
1/2 cup granulated sugar
1 cup light brown sugar
1 tablespoon vanilla extract
1 egg plus 1 egg yolk
1/2 teaspoon salt
1/2 teaspoon baking soda
2 heaping cups (11¾ ounces) unbleached flour
2 cups chocolate chips

Heat the oven to 325 degrees. Line cookie sheets with parchment.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, add the butter. With the mixer running, slowly beat in the sugars a little at a time until light and fluffy. Beat in the vanilla.

With the mixer running, beat in the egg until fully incorporated, then beat in the egg yolk. Beat in the salt and baking soda, scraping down the sides of the bowl to make sure everything is evenly incorporated.

Slowly beat in the flour, mixing just to incorporate. Be careful not to overmix, or the cookies will toughen. Gently mix or fold in the chocolate chips by hand.

Scoop about half-cup portions of the dough onto the parchment-lined cookie sheets. This should make about 10 cookies; you can make smaller ones if you prefer. Space the cookies evenly on the sheets (only 3 cookies will fit on each sheet if making the larger, quarter-pound cookies). Press the cookies slightly to flatten once they are on the sheet.

Bake the cookies, 1 sheet at a time, until set and lightly golden, 20 to 22 minutes for the quarter-pound cookies; smaller cookies will bake in less time. Rotate the cookies halfway through baking for even coloring.

Makes 10 Large cookies.

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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