Nîroj Kurdish Cuisine’s Piyas

Today’s 5 star secret recipe comes from Nîroj Kurdish Cuisine, a cozy Mediterranean restaurant in Agoura Hills, California.  They serve a dish called Piyas as part of their cold mezze platter.  Piyas is a blend of bell peppers, red onions and parsley with a squeeze of fresh lemon and pomegranate molasses.  Pomegranate molasses and Aleppo pepper are generally available at Middle Eastern markets and well-stocked supermarkets, as well as online.

Enjoy!


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Nîroj Kurdish Cuisine’s Piyas
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3 red bell peppers, seeded and chopped
3 green bell peppers, seeded and chopped
1 bunch parsley, leaves chopped
1 small red onion, chopped
1 (15 1/2-ounce) can white northern beans, rinsed and drained
2 tablespoons Aleppo pepper, or to taste
1/3 cup extra-virgin olive oil
1/3 cup pomegranate molasses
1 tablespoon sea salt
Juice of ½ lemon, more to taste

In a bowl, mix together the bell peppers, parsley and onion. Stir in the beans, Aleppo pepper, oil, molasses, sea salt and lemon. Taste, and adjust the seasoning and flavorings if desired. This makes about 2 quarts piyas, which will keep, covered and refrigerated, up to 5 days.

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

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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The Recipe Secrets Newsletter (RSN)  

Snow Park Bakery’s Hazelnut Chocolate Orange Biscotti

Today’s 5 star secret recipe comes from Snow Park Bakery in Park City, Utah.  Their in-house pastry chefs prepare edible delicacies like velvety cakes, flakey pies, creamy cheesecakes, chewy cookies and much more.  One of the delicious creations is the hazelnut chocolate orange biscotti that goes great with a hot cup of coffee.

Enjoy!

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Snow Park Bakery’s Hazelnut Chocolate Orange Biscotti
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1 ¾ cups plus 3 scant tablespoons (8 ounces) flour
½ teaspoon baking powder
½ teaspoon salt
1 tablespoon instant espresso powder
About 3 tablespoons (5/8 ounce) dark cocoa powder
About ¼ cup plus 2 ½ tablespoons (1 ounce) Dutch process cocoa powder
½ cup (one stick) butter, room temperature
½ cup plus 1 tablespoon (3½ ounces) brown sugar
½ cup (3½ ounces) sugar, plus extra for sprinkling
3 extra large eggs, divided
1 teaspoon vanilla extract
¼ teaspoon almond extract
2¾ ounces candied orange peel, chopped to ¼-inch pieces, about 1/3 cup
6 ounces bittersweet chocolate, chopped into ¼-inch pieces, about 1 cup
5 ounces hazelnuts, toasted and roughly chopped, about 1 cup

Line a baking sheet with parchment and set aside.

In a bowl, sift together the flour, baking powder and salt and set aside. In a separate bowl, whisk together the espresso powder, dark cocoa powder and Dutch process cocoa powder and set aside.

In the work bowl of a stand mixer, combine the butter, sugar and brown sugar and beat at medium-high speed until fully incorporated and light and creamy, 3 to 5 minutes. Slowly add 2 of the eggs, the vanilla and almond extract. Mix well and scrape down the sides of the bowl well. Add the espresso-cocoa powder mixture and mix and scrape well. Add the flour mixture and mix and scrape until no white streaks are present. Add the candied orange peel, chocolate and hazelnuts to form a dough.

Turn the dough onto the prepared baking sheet and form the dough into a half cylinder log about 12 inches long, 3 3/4 inches wide at the base and 1 1/2 inches tall.

Freeze the log overnight.

Heat the oven to 325 degrees.

Separate the remaining egg, whisk the white and brush it onto the frozen log (reserve the yolk for another use). Sprinkle sugar on top of the log and bake until slightly firm in the center, taking care not to overbake as the dough is dark so color is not a good indicator, about 1 hour.

Cool completely, about 2 hours.

Cut the log crosswise into 3/4” thick slices. Place each slice on its side and bake until firm to the touch, taking care not to overbake, about 30 minutes.

Makes 16.

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

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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Smyth Restaurant Steak Sandwiches

Today’s 5 star secret recipe comes from the Smyth restaurant located in the Iron Horse Hotel in Milwaukee.  Smyth is a stylish eatery offering New American fare and an extensive wine list.  For lunch they serve a tasty beef tenderloin steak sandwich with caramelized onions and crumbled blue cheese.

You can find a huge collection of delicious sandwich recipes on our forum: Go Here

Enjoy!

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Iron Horse Hotel Smyth Steak Sandwiches
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2 tablespoons butter
4 cups thinly sliced onion (4 large)
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound beef tenderloin
1/8 teaspoon ground black pepper
4 ounces crumbled blue cheese
4 teaspoons butter
4 sourdough buns or kaiser rolls, split

For caramelized onion: In a large nonstick skillet, melt butter over medium-low heat. Add onion. Cook, covered, for 15 minutes, stirring occasionally. Uncover; stir in thyme, sugar, salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, over medium-high heat for 14 to 16 minutes more or until onions are extremely tender and golden. Remove from heat; set aside.

Trim fat from meat. Cut meat crosswise into four slices. Place each slice between two pieces of plastic wrap. Use the flat-side of a meat mallet or a rolling pin to lightly pound meat to 1/2-inch thickness. Discard plastic wrap. Season beef with 1/8 teaspoon pepper.

For charcoal grill: Place meat on rack of uncovered grill directly over medium coals. Grill steak for 3 minutes, turning once halfway through.

(For a gas grill: Preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover; grill as directed.)

Remove meat from grill. Top each steak evenly with the reserved caramelized onions and blue cheese. Return meat to grill. Grill 2 to 3 minutes more or until cheese begins to melt.

Meanwhile, heat 2 teaspoons butter on a griddle over medium heat. Lay two buns, cut sides down on griddle pan. Toast buns for 2 to 3 minutes or until golden brown. Repeat with remaining butter and buns.

Serve steaks on toasted buns.

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

Source: Recipe Secrets Forum

Until Next Time… Be Well!

Kind Regards,

Ron

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Rose Garden Restaurant’s Tortilla Soup

Today’s 5 star secret recipe comes from the Rose Garden Restaurant in Anthony, Texas.  This lively Mexican restaurant serves up delicious authentic dishes with amazing service.  They have a tasty tortilla soup with rich beef flavor and just the right amount of spice.  To save time you can use tortilla chips in this recipe.

You can find a great collection of soup recipes on our forum: Go Here

Enjoy!

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Rose Garden Restaurant’s Tortilla Soup
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2 ½  pounds bone-in chicken thighs or legs
1  pound beef bones, or a cut of beef with a lot of bone in it like short ribs, optional
1  medium onion, quartered leave the skin on
1  head garlic, halved across the equator leave the skin on
¼  cup vegetable oil, or more as needed
6  corn tortillas
Salt
2  tablespoons canned chipotle chilies in adobo, or to taste
½  cup chopped fresh cilantro
2  avocados, pitted, peeled and cubed
4 to 8  ounces plain melting cheese, like mozzarella not fresh, Oaxaca or Jack, shredded or cubed
Lime wedges for serving, optional

Put the chicken, the beef bones if you’re using them, 3 of the onion quarters and the garlic in a large pot. Add water just to cover (about 10 cups) and bring to a boil. Reduce the heat so the liquid bubbles gently. Cook, skimming the foam off the surface every now and then, until the chicken is very tender, 45 minutes to 1 hour.

Meanwhile, put the vegetable oil in a large skillet over medium heat. When the oil is hot but not smoking, fry 2 of the tortillas (one at a time if necessary), turning once, until crisp and golden, 2 to 3 minutes per tortilla. Drain on paper towels. Cut the 4 remaining tortillas into strips, add them to the skillet and fry, stirring to separate them, until crisp and golden, another 2 to 3 minutes. Drain on paper towels and sprinkle with salt while they’re still warm.

When the chicken is tender, transfer it to a plate or cutting board with tongs or a slotted spoon (or put it in the fridge or freezer so it cools faster). When it’s cool enough to handle, shred the meat with your fingers, discarding the bones and the skin. (If you used beef, discard it or save it for another use.)

While the chicken is cooling, strain the stock and discard the solids. Peel the remaining quarter of an onion and put it in a blender with the chipotle, 1/4 cup of the cilantro and a sprinkle of salt. Crumble in the two whole fried tortillas and add enough stock to fill the blender a little more than halfway. Purée until the mixture is as smooth as possible.

Pour the purée and remaining stock back into the pot and bring to a boil. Reduce the heat so the mixture bubbles gently and cook for 5 to 10 minutes. Stir in the shredded chicken, taste and add more salt if necessary. Divide the avocados, the cheese and the remaining 1/4 cup cilantro among 4 to 6 bowls. Ladle the soup into the bowls and garnish with the fried tortilla strips. Serve immediately with lime wedges if you like.

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

Source: Recipe Secrets Forum

Until Next Time… Be Well!

Kind Regards,

Ron

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