tunasalad

Frontera Grill’s Carne Asada with Black Beans

Today’s 5 star secret recipe will show you how to make Frontera Grill’s Carne Asada with Black Beans.  Spice-marinated rib eye steaks served with black beans and sliced avocados.  Frontera Grill is Chef Rick Bayless’s flagship restaurant in Chicago where Mexican fare is served in a festive space.

To complete your meal, prepare this Mexican rice recipe from our forum: Go Here

Enjoy!

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Frontera Grill’s Carne Asada with Black Beans

2 tablespoons vegetable oil
4 garlic cloves, minced
1/3 cup ancho chile powder
2 tablespoons cider vinegar
1 1/2 teaspoons dried oregano
Water
Salt
Six 12-ounce boneless rib eye steaks, about 1 inch thick
1 dried chorizo (3 ounces), thinly sliced
1 large white onion, finely chopped
Two 15-ounce cans black beans
Avocado slices and lime wedges, for serving

In a small saucepan, heat 1 tablespoon of the vegetable oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the chile powder, vinegar, 1 teaspoon of the oregano and 3/4 cup of water and cook over very low heat, whisking occasionally, until the marinade is slightly thickened, about 3 minutes. Season with salt. Transfer the marinade to a large baking dish and let cool completely. Add the steaks and turn to coat. Cover and refrigerate overnight.

Light a grill. In a large saucepan, heat the remaining 1 tablespoon of oil. Add the chorizo and cook over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer the chorizo to a bowl; reserve it for another use. Add the onion to the saucepan along with the remaining 1/2 teaspoon of oregano and cook until softened, about 6 minutes. Add the beans with their liquid and simmer until slightly thickened, about 10 minutes. Season lightly with salt.

Grill the rib eye steaks over moderately high heat, turning once, about 12 minutes for medium-rare meat. Serve the steaks with the black beans, avocado slices and lime wedges.

Serves 6

Source: Food & Wine

Until Next Time… Be Well!

Kind Regards,

Ron

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tunasalad

Jeremy’s on the Hill Artichoke and Potato Au Gratin

Today’s 5 star secret recipe will show you how to make an extremely delicious artichoke-potato au gratin.  This is a popular dish at Jeremy’s on the Hill in Julian, California.  Jeremy’s is a California Style Bistro that focuses on fresh and seasonal ingredients.

You’re guaranteed to fall in love with this au gratin recipe.  It is rich, creamy, flavorful and baked to perfection.

To complete your meal, prepare this easy baked herb chicken breast recipe from our forum: Go Here

Enjoy!

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FIX Your Broken Metabolism To Achieve RAPID Fat Loss

If you eat carbs at the wrong times, like most folks do, you’ll be scratching your head wondering why your belly isn’t shrinking.  Discover how to carb “cycle” so you can eat LOTS of carbs and NEVER store them as fat with a unique carb cycling nutrition method: Go Here
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New 5 Star Secret Recipe
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Jeremy’s on the Hill Artichoke and Potato Au Gratin

2 cups grated Parmesan cheese
3 cups grated Gruyere cheese
3 pounds Yukon Gold potatoes, thinly sliced (about 1/8-inch), divided
Salt, pepper
2 cloves garlic, minced
6 cups drained marinated artichoke hearts
1 quart heavy cream, divided

Heat the oven to 350 degrees. Grease a 15-by-11-inch baking dish with butter.

In a medium bowl, combine the Parmesan and Gruyere cheeses.

Line the bottom of the baking dish with one-half of the sliced potatoes, overlapping the slices and forming rows to make a single layer.

Season the potatoes with three-fourths teaspoon salt and one-half teaspoon pepper, or to taste. Sprinkle over the garlic.

Add the artichoke hearts, arranging them in a single layer over the potatoes. Scatter one-third of the grated cheese mixture over the artichokes, then drizzle over one-half of the heavy cream.

Arrange the remaining potatoes in a single, overlapping layer over the cheese. Season with one-half teaspoon salt and one-fourth teaspoon pepper. Drizzle over the remaining cream, then sprinkle over the remaining cheese.

Butter the underside of a piece of foil to keep the cheese from sticking, then cover the baking dish. Bake the gratin until the potatoes are softened and almost completely cooked, 45 minutes to an hour (a knife should easily pierce the potatoes). Uncover the gratin and continue to bake until the cheese is melted and is golden brown, 15 to 20 minutes. Remove from the oven and cool slightly on a rack before serving.

Serves 12-16

Source: LA Times

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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tunasalad

Napa Valley Grille’s Chopped Kale Salad

Today I have a delicious 5 star secret recipe for a popular salad on the menu at the Napa Valley Grille in Westwood, California. Napa Valley Grille is a casual, fine dining restaurant featuring Wine Country cuisine, with an emphasis on seasonal, sustainable ingredients.

This fresh salad combines chopped kale and romaine with quinoa, almonds, raisins and Parmesan cheese to create an enjoyable mixture of flavors and textures.  A bright lemon vinaigrette is tossed with the salad just before serving to complete this dish.

Serve this salad with this perfectly marinated London broil recipe from our forum: Go Here  Add a baked potato for a complete and  balanced meal.

Enjoy!

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Napa Valley Grille’s Chopped Kale Salad

Lemon Vinaigrette:

Juice of 3 lemons and grated zest of 1 lemon
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 shallot, minced
1 anchovy fillet, minced
1/4 cup shredded Parmesan cheese
2 basil leaves, cut in thin strips
Sea salt
Finely-ground pepper

In a medium bowl, whisk together the lemon juice, lemon zest, olive oil, shallot, anchovy, cheese and basil. Season to taste with one-fourth teaspoon salt and one-eighth teaspoon pepper.

This makes slightly more than one-half cup vinaigrette, more than is needed for the remainder of the recipe; the vinaigrette will keep, covered and refrigerated, up to 1 week.

Kale salad:

1/4 cup quinoa
1 romaine heart, chopped
1 head green kale, chopped
1/4 cup almonds, toasted
1/4 cup golden raisins
1/4 cup shredded Parmesan cheese
Lemon vinaigrette
Sea salt
Freshly ground black pepper

Bring a medium saucepan of water to a boil.

Meanwhile, place the quinoa in a strainer and rinse under cool running water to remove the outer coating of the quinoa (if not rinsed, the coating can give the quinoa a bitter flavor). Place the rinsed quinoa in a dry saute pan and toast, stirring frequently, until the quinoa is dry, lightly colored, and has a nutty aroma.

Place the toasted quinoa in the saucepan with the water, reduce the heat and simmer the quinoa until it is translucent and tender and the germ has spiraled out from the grain, 12 to 15 minutes (be careful not to overcook). Drain the quinoa and spread it out on a baking sheet to cool.

In a large bowl, combine the romaine, kale, quinoa, almonds, raisins and Parmesan cheese. Add one-fourth cup vinaigrette and toss to lightly coat. Add additional vinaigrette as desired, and season to taste with salt and pepper.

Serves 4-6

Source: LA Times

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 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

Jitlada’s Thai Tea

Today’s 5 star secret recipe comes from Jitlada Restaurant in Los Angeles, California.  Jitlada is well-known for authentic, spicy Thai fare.  This establishment has been a mainstay on Jonathan Gold’s 101 best restaurants list.  Below you will find the recipe for Jitlada’s authentic Thai tea.

Thai tea and strainers can be found at Thai markets and well-stocked Asian markets, as well as online. To make Thai iced tea, sweeten the tea to taste with sugar before straining, and stir in both evaporated and condensed milk to taste. Pour the tea over ice, and top with cream or half-and-half before serving.

You can find more Thai recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Jitlada’s Thai Tea

5 cups water
2 cups, or to taste, Thai tea (often sold as a mix in Thai markets)
1½ cups, or to taste, condensed milk

In a heavy saucepan, bring the water to a boil. Stir in the tea and gently simmer for about 5 minutes. Remove from heat and strain.

Fill glasses ¼ to 1/3 full of condensed milk. Slowly pour the tea over the milk, careful so the liquids remain separate and distinct. Serve immediately, with long spoons for stirring.

Serves 4-6

Source: LA 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.

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