Canlis Salad

Today’s 5 star secret recipe comes from Canlis, a longtime Seattle institution.  This fine-dining restaurant offers Pacific North West fare in a mid century-modern home.

A menu highlight is the Canlis salad, which is in some measure a basic steakhouse salad: chopped romaine with bacon and croutons and cherry tomatoes, all cloaked in a thick, lemony dressing that recalls Caesar. But a strong scent of the Middle East flows through it as well, with heaps of chopped mint and oregano mixed in with the greens. These combine with the bright, eggy taste of the dressing to elevate the entirety far beyond the confines of a salad to be eaten simply with meat and potatoes. A Canlis salad, properly prepared, is a revelation.

Enjoy!

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Canlis Salad

2  heads of romaine, outer leaves discarded, chopped
4  slices bacon, chopped
1  cup cubed fresh Italian bread
1  egg
¼  cup freshly squeezed lemon juice
½  cup olive oil
Kosher salt and freshly ground black pepper to taste
½  cup scallions, thinly sliced
¾  cup fresh mint, roughly chopped
1  tablespoon fresh oregano leaves, roughly chopped
12  cherry tomatoes, halved
¾  cup freshly grated Romano cheese

Wash the lettuce in cold water, dry thoroughly and put in the refrigerator to chill.

In a large pan set over medium-high heat, fry the bacon until it is nearly crisp, then remove to a bowl. Drain off all but one tablespoon of fat, then add the bread cubes to the pan and toss to coat. Bring heat to low and toast, tossing the bread occasionally with a spoon until it is crisp. Remove to another bowl.

Make the dressing. Place a whole egg in its shell into a coffee cup, then pour boiling water over the top. Allow the egg to cook for 60 seconds, then remove it. Rinse with water until cool. In a mixing bowl, whisk together the lemon juice and olive oil, then crack the coddled egg into the bowl and whisk again, vigorously, to emulsify. Add salt and pepper to taste, then set aside.

In a salad bowl, combine cold lettuce, scallions, mint, oregano and the reserved bacon. Toss with enough dressing to coat the lettuce, then top with the tomatoes, the croutons and a goodly shower of cheese.

Serves 4-6

Source: NY Times

Until Next Time… Be Well!

Kind Regards,

Ron

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Purple Yam’s Chicken Adobo

Today’s 5 star secret recipe comes from the Purple Yam in Brooklyn, New York.  This creative Pan-Asian spot best known for its takes on rarely encountered traditional Filipino fare.  Chicken adobo is the national dish of the Philippines.  Braised in vinegar until pungent and rich, sweet and sour and salty at once, then sometimes crisped at the edges in high heat, and always served with the remaining sauce.

Enjoy!

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Purple Yam Chicken Adobo

1  cup coconut milk
¼ cup soy sauce
1½ cup rice vinegar
12  garlic cloves, peeled
3  whole bird’s-eye chilies or other fiery chili
3  bay leaves
1½ teaspoons freshly ground black pepper
3 to 4  pounds chicken thighs

Combine all of the marinade ingredients in a large, nonreactive bowl or resealable plastic freezer bag. Add the chicken and turn to coat. Refrigerate overnight or for at least 2 hours.

Place chicken and marinade in a large lidded pot or Dutch oven over high heat and bring to a boil. Immediately reduce heat to a simmer and cook, stirring occasionally, until the chicken is cooked through and tender, around 30 minutes.

Heat broiler. Transfer chicken pieces to a large bowl, raise heat under the pot to medium-high, and reduce the sauce until it achieves almost the consistency of cream, about 10 minutes. Remove bay leaves and chilies.

Place chicken pieces on a roasting pan and place under broiler for 5 to 7 minutes, until they begin to caramelize. Remove, turn chicken, baste with sauce and repeat, 3 to 5 minutes more. Return chicken to sauce and cook for a few minutes more, then place on a platter and drizzle heavily with sauce.

Source: NY Times

Until Next Time… Be Well!

Kind Regards,

Ron

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Ilili’s Chocolate-Sesame Crunch Bars

Today’s 5 star secret recipe comes from Ilili in New York’s Flatiron District.  Ilili offers modern and traditional Lebanese cuisine.  Chef Philippe Massoud has created a sesame dessert that is a taste of his childhood.  Tahini and milk chocolate are added to breakfast cereal to create a crunchy bar cookie that’s absolutely delicious.

Enjoy!

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Ilili’s Chocolate-Sesame Crunch Bars

8  ounces/225 grams Rice Chex, puffed rice or another crunchy, light cereal like cornflakes
10  ounces/300 grams milk chocolate
1 ¼  cups/270 milliliters tahini, well stirred

Line a rimmed 9-by-13-inch baking pan with parchment or wax paper.

In a food processor, pulse cereal until just broken into bits; do not process into a powder. Transfer to a large bowl.

In the top of a double boiler, combine chocolate and tahini. Stir over simmering water until melted and smooth. Alternatively, melt in the microwave, using short bursts of low heat.

Pour chocolate mixture over cereal and stir together quickly.

For bars, spread mixture in the prepared pan. It should be about 1/2-inch thick; you may need to push the mixture toward one end and level it if it does not quite fill the pan. For rounds, drop spoonfuls of the mixture onto prepared pan and use the back of the spoon to form into circles. Refrigerate until hardened, about 2 hours.

To serve, cut into bars or squares, or serve rounds as cookies. Any extras can be crumbled and used as an ice cream topping. Store in the refrigerator.

Source: NY Times

Until Next Time… Be Well!

Kind Regards,

Ron

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The Four Seasons’ Cauliflower Steaks with Black Walnut Quinoa and Fragrant Pear Curry

Today’s 5 star secret recipe comes from the Garden Restaurant at The Four Seasons in New York City.  They serve a vegetarian entree featuring a cauliflower steak that’s absolutely delicious.

Cut crosswise from a head of cauliflower, the steak is seared until browned, then plated atop a bed of black walnut-flavored red quinoa and topped with a colorful assortment of blanched vegetables. Served with a fragrant, rich pear curry purée, this is one dish that might just turn any meat eater into a vegetarian — for one meal at least.

Enjoy!

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The Four Seasons’ Cauliflower Steaks with Black Walnut Quinoa and Fragrant Pear Curry

Pear curry:
1 small Bosc or Bartlett pear, skin on and thinly sliced
2 tablespoons diced white onion
1 tablespoon Madras curry powder
½ cup grapeseed oil or a blend, divided
2 tablespoons sherry vinegar
¼ cup apple juice, divided
Salt and pepper

In a saucepan over medium-low heat, combine the pear, onion and curry powder with a tablespoon of the oil. Cook, stirring the mixture occasionally, until tender and without any coloring. Stir in the sherry vinegar along with half of the apple juice.

Remove the pan from heat and set aside for a few minutes, then pour the mixture into a blender, preferably high-speed. Blend on high speed until smooth, then add the remaining apple juice. With the blender running, carefully drizzle in the remaining oil to create a smooth emulsion. Season with 3/8 teaspoon salt and 1/8 teaspoon pepper, or to taste. This makes a generous cup curry sauce.

Quinoa:
1/2 cup red quinoa
2 tablespoon extra-virgin olive oil, divided
1 tablespoon minced onion
1 1/2 cups low-sodium vegetable broth
1/3 cup crushed black walnuts
1 teaspoon lemon juice
2 tablespoons chopped Italian parsley
Salt and pepper

Rinse the quinoa well under cold running water, then strain.

In a saucepan over medium heat, combine 1 tablespoon olive oil, onion and quinoa. Cook, stirring occasionally, until the onion is translucent and softened, 3 to 5 minutes. Add the broth and bring to a simmer, then reduce the heat and cover. Cook until the quinoa is tender, 10 to 15 minutes.

Remove from heat and set aside for several minutes, covered, until the vegetable broth is absorbed. Stir in the walnuts, lemon juice, remaining tablespoon oil and parsley. Season with ½ teaspoon salt and 1/8 teaspoon pepper, or as desired. This makes about 2 cups quinoa. Set aside in a warm place until ready to assemble the dish.

Cauliflower steaks and assembly:
Salt and pepper
1 head cauliflower, cut into 3/4- to 1-inch “steaks”
3 to 4 broccolini spears
6 breakfast radishes (split lengthwise)
6 baby carrots (split lengthwise)
Olive oil
1 tablespoon soy sauce, divided
2 large portobello mushrooms, gills removed
Prepared quinoa
Prepared pear curry

Bring a large pot of lightly salted water to a boil. Carefully lower the cauliflower steaks into the water one by one. Bring to a simmer, and cook until just tender, 2 to 3 minutes, careful not to overcook. (If a paring knife can pierce through the center fairly easily against the side of the pot, it should be done.) Carefully remove using a skimmer and transfer to a rack to cool. Reserve the pot of water for next step. When the steaks are cooled, pat them dry and season with a pinch each of salt and pepper. Set aside in a warm place until ready to plate.

Bring the pot of water back to a boil. Blanch the broccolini, radishes and carrots separately until just tender, 1 to 3 minutes depending on the size. Transfer to a rack to cool, then lightly drizzle with olive oil, season with a pinch each of salt and pepper, and a dash of the soy sauce. Set aside in a warm place until ready to plate as garnishes.

Heat a large nonstick skillet over high heat, then add in a little olive oil. Carefully sear each cauliflower steak over high heat until browned evenly, about 2 minutes per side.

Likewise, grill the mushrooms over high heat just until tender, then remove and toss with the other vegetable garnishes.

Divide the warm quinoa among 3 to 4 plates. Top each with a cauliflower steak. Drizzle the pear curry over the plates and garnish with the remaining vegetables . Serve immediately.

Serves 4

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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