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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Honey chipotle shrimp salad from the Restaurant at the Getty Center
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

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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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
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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

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The Recipe Secrets Newsletter (RSN)  

Firehouse Hotel’s Chocolate Semifreddo

Today’s 5 star secret recipe will show you how to make a frozen dessert served at the Firehouse Hotel in Los Angeles.  Semifreddo, a frozen dessert that hovers between the silkiness of mousse and the ice-cold-density of gelato, requires neither churning nor an ice cream machine. It’s one of the easiest, creamiest frozen desserts you can throw together.  You can cut the semifreddo when ready to serve, then set up a DIY ice cream bar with toppings.

Enjoy!

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Firehouse Hotel’s Chocolate Semifreddo
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1/2 cup unsweetened cocoa powder
1 can(14 ounces) sweetened condensed milk
2 1/2 cups heavy cream
1 tablespoon vodka
1/4 teaspoon fine salt

Press plastic wrap into the bottom and up the sides of a 9- by 13-inch rimmed baking sheet or cake pan with overhang on all 4 sides.

Sift the cocoa powder into a medium bowl. Add the sweetened condensed milk and stir until well-combined.

Whisk the cream using an electric mixer on medium-high speed until medium peaks form. Reduce the speed to low and add the cocoa mixture in a steady stream, then add the vodka and salt. When well-blended, pour the mixture into the prepared pan.

Smooth the top with a spatula, then gently press the plastic wrap overhang directly against the surface of the chocolate mixture. Freeze until firm, at least 4 hours and up to 1 week.

Lift the mixture out of the pan using the plastic wrap overhang and unwrap. Cut into 12 even pieces. Put on serving plates and top with shards of saffron glass. Serve immediately.

Serves 12

Saffron Glass

1 ½ teaspoons saffron
3 tablespoons boiling water
1 cup granulated sugar
¼ teaspoon cream of tartar
Pinch of fine salt

Put the saffron in a medium saucepan and set over medium heat. Toast, shaking the pan occasionally, until fragrant and brittle but not browned, about 3 minutes. Immediately pour the boiling water over the saffron and let stand for 1 hour to infuse.

Line a large rimmed baking sheet with parchment paper or a nonstick baking mat.

Add the sugar, cream of tartar and salt to the saffron water. Stir well, then spread in an even layer. Bring to a boil over medium heat without stirring. Use a pastry brush dipped in water to brush any sugar granules off the sides of the pan. Reduce the heat to medium-low and simmer until the sugar is an amber color and registers 310 degrees on a candy thermometer. Immediately pour onto the prepared pan and spread as thin as possible with a spatula.

Let stand until completely cooled and hardened. Break into shards.

Make Ahead: The semifreddo can be frozen for up to 1 week. The glass will keep in an airtight container at room temperature in a cool, dry place for up to 2 days.
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Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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The Recipe Secrets Newsletter (RSN)  

Alta Adams Chilled Asparagus with Green Garlic Mayonnaise and Dijon Egg Salad

Today’s 5 star secret recipe comes from Alta Adams in Los Angeles.  This restaurant is the creation of Keith Corbin and features California soul food in a stylish setting.  They make a wonderful chilled asparagus dish with a green garlic mayonnaise and Dijon egg salad on top.  For a final fresh touch, save the lemon rinds from squeezing the juice and zest the peel directly over the whole dish.

Enjoy!

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Alta Adams Chilled Asparagus with Green Garlic Mayonnaise and Dijon Egg Salad
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Green Garlic Mayonnaise:
1/2 cup plus 1 tablespoon vegetable oil
1 stalk green garlic (1 ounce), trimmed and thinly sliced (about 1/4 cup)
Kosher salt
1 large egg
2 tablespoons fresh lemon juice

Heat 1 tablespoon oil in a small skillet over medium heat. Add the green garlic and a large pinch of salt. Cook, stirring occasionally, until bright green and tender but not brown, about 3 minutes. Remove from the heat and cool.

Transfer the cooled green garlic to a blender, along with the egg and lemon juice. Puree until smooth. With the machine running, add the remaining half cup oil in a slow, steady stream until the mixture is thick like mayonnaise. Season with salt.

Make Ahead: The mayonnaise can be refrigerated for up to 1 week.

Dijon Vinaigrette:
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon espelette pepper or hot paprika
Kosher salt
1/3 cup extra-virgin olive oil

1 Whisk the vinegar, lemon juice, mustard, pepper, and a pinch of salt in a large bowl. While whisking, add the oil in a slow, steady stream and continue whisking until the vinaigrette emulsifies. Season with salt.

Make Ahead: The vinaigrette can be refrigerated for up to 1 week.

Chilled Asparagus with Green Garlic Mayonnaise and Dijon Egg Salad:
Kosher salt
2 bunches (2 pounds) asparagus, trimmed
4 large eggs, room temperature
Dijon Vinaigrette (see recipe above)
1/4 cup coarse fresh breadcrumbs or panko breadcrumbs, toasted
2 tablespoons fresh flat-leaf parsley leaves, chopped
1 tablespoon extra-virgin olive oil
Green Garlic Mayonnaise (see recipe above)

1 Bring 8 cups water to a boil in a large saucepan over high heat and add 2 tablespoons salt. Add the asparagus and cook, turning occasionally, until bright green and just tender, 3 to 6 minutes. Drain and immediately spread on a paper towel-lined baking sheet in a single layer. Refrigerate uncovered until chilled.

2 Meanwhile, put the eggs in a small saucepan and add enough cold water to cover by 1 inch. Bring to a boil over high heat, then cover and remove from the heat. Let stand for 9 minutes. Drain and run under cold water until cool. Peel the eggs and coarsely chop, then transfer to a bowl with the vinaigrette. Add the breadcrumbs and parsley and fold gently until evenly mixed.

3 Pull the paper towels out from under the asparagus and discard. Drizzle the olive oil over the asparagus and sprinkle with salt. Turn the spears with your hands to evenly coat.

4 Spread the mayonnaise all over a serving platter and top with the asparagus, then the egg salad. Serve immediately.

Serves 6-8

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Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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The Recipe Secrets Newsletter (RSN)