tunasalad

Broken Spanish Esquites

Today’s 5 star secret recipe comes from Broken Spanish, a sophisticated Mexican restaurant in Los Angeles, California.  This restaurant proudly features excellent Mexican cuisine by Chef Ray Garcia and attentive staff in a relaxed atmosphere.  One of chef Garcia’s wonderful dishes is the esquites, a chile-spiked sweet corn casserole topped with a pattern of pickled blueberries and vadouvan-spiced almonds.

Poblano chiles can be substituted for the manzano chiles if they are not available. Raw almonds or other nuts can be substituted for the sprouted almonds if they are not available. Vadouvan is available at well-stocked spice stores, as well as online; madras curry powder can be substituted.

Enjoy!

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Broken Spanish Esquites

Corn sauce:

½ cup (1 stick) butter
3 pounds sweet corn (5 to 6 ears), shucked and cobs discarded (about 3 ½ cups kernels)
1 small (8 ounces) white onion, quartered
About 3 (8 ounces) manzano chiles, seeded and chopped
Salt

In a heavy pot, melt the butter over low heat. Stir in the corn, onion and chiles. Cover and very gently cook, over low heat, until everything is tender, 30 to 40 minutes.

Transfer the mixture to a blender and purée for a few minutes until well blended and smooth. Pass the sauce through a very fine strainer. Season with ½ teaspoon salt, or to taste. This makes a generous 2 cups sauce.

Pickled blueberries:

1 pound blueberries
1 small red onion, thinly sliced
1 cup white balsamic vinegar
1/4 cup sugar
1 tablespoon kosher salt

In a nonreactive container or bowl, combine the blueberries and onions. In a separate bowl, whisk together the vinegar, sugar and salt until dissolved. Pour the vinegar mixture over the blueberries, cover and refrigerate, stirring occasionally (the liquid at first may not seem like it is enough, but the blueberries will begin to soften and release their juices after a few hours). This makes about 4 cups pickled blueberries; more than is needed for the remainder of the recipe. The blueberries will be ready after 24 hours but are best after 1 month.

Spiced almonds:

2 cups sprouted almonds, cut in half
2 tablespoons almond or olive oil
3 tablespoons vadouvan spice blend
Sea salt

Heat the oven to 350 degrees. Spread the almonds on a rimmed baking sheet and toast until golden-brown, 6 to 8 minutes.

Remove from heat and place in a bowl. Toss with the oil, spice blend and ½ teaspoon salt, or to taste.

Avocado leaf powder:

10 avocado leaves, stems removed

Place the avocado leaves in a dehydrator on high until dried, several hours. Remove the leaves and blend to a fine powder.

Alternatively, substitute dried avocado leaves (often found with packaged dried herbs and spices in Latin markets), finely ground to a powder.

Final dish:

8 ears grilled corn, shucked and kernels removed
Prepared corn sauce
Juice from 6 limes
1/2 cup finely-chopped chives
2/3 cup pickled blueberries
2/3 cup grated firm goat cheese, preferably from Drake Farms
2/3 cup Spiced almonds
1 tablespoon Avocado leaf powder
1 cup finely chopped cilantro
1 cup finely chopped mint

In a large, heavy-bottom skillet, combine the grilled corn kernels and corn sauce. Gently simmer, stirring frequently, until the mixture is hot. Stir in the lime juice and chives.

Place the mixture in a serving bowl and garnish with the pickled blueberries, grated cheese, spiced almonds, avocado leaf powder, cilantro and mint. Serve immediately.

Serves 8-10

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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tunasalad

Butternut Squash Casserole

Thanksgiving is coming up next week so now is the time to plan your menu and start the grocery shopping.  I’ve shared some classic Thanksgiving recipes below.  First, I have a secret recipe for a tasty butternut squash casserole.

This dish is only one of over 100 tried and true holiday recipes featured in the “Thanksgiving Cooking Made Easy” cookbook.

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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Butternut Squash Casserole

1 medium butternut squash, peeled and seeded
2 apples
1/2 cup brown sugar
2 Tbs butter
1 Tbs flour
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg

Preheat oven to 350 degrees F.

Using a food processor, slice the butternut squash and apples into thin pieces or you can chop into small dices. Place the squash and apples into a baking dish or casserole dish.

Mash together the remaining ingredients with a fork until crumbly, and sprinkle over the apples and squash.

Bake for 45 to 55 minutes.

Servings: 6

Source – Thanksgiving Cooking Made Easy

Enjoy these great tasting recipes from our forum:
-Green Bean Casserole
Cranberry Relish
Candied Sweet Potatoes

 

Find these recipes and many more on our forum: Go Here  

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tunasalad

Red Lobster(™) Cajun Shrimp

Today I have a secret recipe for a spicy shrimp dish served at Red Lobster.  Fresh shrimp is tossed with butter and a flavorful blend of spices, then baked.  You can use more or less cayenne pepper in this dish depending on how spicy you like your food.  Serve this dish over rice.

You can always find more secret recipes from Red Lobster on our forum: Go Here

Enjoy!

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Red Lobster(™) Cajun Shrimp
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 pound shrimp, use at least medium size
1/2 cup butter
4 teaspoons cayenne pepper
3 teaspoons salt
2 teaspoons black pepper
2 teaspoons paprika
2 teaspoons cumin
2 1/4 teaspoons dry mustard
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons onion powder
2 teaspoons garlic powder

Preheat your oven to 400 degrees.

Place the butter in a 13 x 9 baking pan, and then place the pan in the oven.

While the pan is in the oven wash, peel and devien the shrimp.

By the time you have finished prepping the shrimp, the butter should be melted in the pan.

In a small bowl mix together the spices and blend well.

Place shrimp into the pan, and then sprinkle on the seasonings you have just blended together on the shrimp.

Mix the shrimp, butter, and spices until the shrimp is coated well with butter and shrimp.

Bake for approximately 15 minutes, remove shrimp, and check for doneness.

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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tunasalad

Las Ventanas al Paraiso’s Baja Baby Scallops Ceviche

Ceviche is a popular seafood dish which is made by serving fresh raw fish that is marinated in citrus juices.  The citric acid in the juice changes the texture of the fish, without changing its “raw” taste.  With today’s 5 star secret recipe you can easily prepare a bright and delicious baja baby scallops ceviche which is served at La Ventanas al Paraiso in Los Cabos, Mexico.  The fresh flavors of jalapeño, cilantro and lime juice gives this dish an incredible flavor that you are sure to enjoy.

If you like this recipe, then I recommend you check out these other ceviche recipes from our forums: Go Here

Enjoy!

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Las Ventanas al Paraiso’s Baja Baby Scallops Ceviche

 

1 pound, 5 ounces cleaned bay scallops
3/4 cup lime juice (from about 8 limes)
1/3 cup minced red onion
1/3 cup seeded and diced tomato
1/2 cup peeled, seeded and diced cucumber
1 seeded and diced jalapeño, or to taste
Scant 1 cup diced cilantro, from about 1 bunch
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

In a medium bowl, marinate the scallops in the lime juice for 30 minutes, covered and refrigerated, tossing every 10 minutes.

Strain and save the lime juice. Stir in the onion, tomato, cucumber, jalapeño and cilantro. Stir in the olive oil and season to taste with salt and pepper, and add back lime juice to taste as desired. Serve immediately.

Serves 4

Source: Recipe Secrets Forum

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

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