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Manuela Restaurant’s Deviled Eggs with Chile Flake and Sea Salt

Today’s 5 star secret recipe comes from Manuela restaurant in Los Angeles.  This seasonally-driven restaurant unites chef, farmer and artist to create an authentic and original dining experience.  At Manuela they serve a flavor-packed deviled egg that’s seasoned with paprika, turmeric, Dijon, chives, sea salt and chile flakes.  The filling has the perfect consistency and tastes amazing.

If you’re not a huge fan of deviled eggs, we also have different kinds of egg dishes on our forum: Go Here

Enjoy!

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Manuela Restaurant’s Deviled Eggs with Chile Flake and Sea Salt

2 hard-boiled eggs, cooled, peeled and halved lengthwise
1/3 cup mayonnaise, preferably Kewpie
1/3 cup buttermilk
1 tablespoon paprika
1 teaspoon turmeric
1 tablespoon celery salt
1 tablespoon Dijon mustard
Olive oil
White vinegar
Chopped chives, for garnish
Chile flakes, for garnish
Sea salt, for garnish
Fresh dill sprigs, for garnish

Remove the yolks from all of the eggs and place them in a food processor. You will have 24 egg white halves after you slice the eggs. Place 8 whites in the processor along with the yolks, reserving 16.

Add the mayonnaise, buttermilk, paprika, turmeric, celery salt, Dijon mustard and a drizzle of olive oil to the processor and purée until very smooth. If the mixture is still coarse, beat in more mayonnaise, buttermilk or white vinegar to taste. This makes about 3 cups yolk mixture.

Fill the empty egg white halves with the yolk mixture and garnish each with chives, chile flakes, sea salt and dill.

Makes 16 deviled eggs.

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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The Savoy Hotel’s Cornish Scones

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Today’s 5 star secret recipe comes from The Savoy Hotel in London.  They serve delightful Cornish scones for breakfast.  This recipe will show you how to make these delicate and flaky scones at home.  They may look small, but they pack a lot of flavor.

These scones pair nicely with a hot cup of tea.  Try out this spiced breakfast tea recipe from our forum: Go Here

Enjoy!

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The Savoy Hotel’s Cornish scones

4 1/4 cups flour
2 1/2 tablespoons baking powder
1/4 teaspoon plus 1/8 teaspoon salt
1/4 cup plus 3 tablespoons sugar
6 tablespoons butter, cut into 1/2-inch pieces
2 extra-large eggs, lightly beaten
1/2 cup plus 3 tablespoons buttermilk
Prepared egg wash
3/4 cup plus 2 tablespoons dried fruit, such as sultanas, raisins, currants or diced candied orange or lemon peels

Heat the oven to 375 degrees. In a large bowl, whisk together the flour, baking powder, salt and sugar. Cut in the butter to give the mixture a sandy texture.

Pour over the eggs and buttermilk, and stir until incorporated; the dough will be crumbly and look dry. Continue to stir or knead it to form a cohesive dough.

Add the dried fruit, kneading it in the bowl to evenly incorporate it into the dough.

On a lightly floured surface, roll out the dough three-fourths-inch thick. Cut the dough into rounds using a small circular cutter (about 1 1/4 inches in diameter).

Place the scones on parchment-lined baking sheets, spacing them about 1 1/2 inches apart. Brush the tops of the scones with the prepared egg wash once as they are arranged on the sheets, then once more before they go in the oven.

Bake the scones, 1 sheet at a time, until puffed and golden brown, about 18 minutes. Rotate the sheets halfway through baking for even coloring.

Makes about 2 dozen.

Source: L.A. Times
Get more secret restaurant recipes on our Secret Recipe Forum: Go Here

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Until Next Time… Be Well!

Kind Regards,

Ron

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Rice Bar’s Tinola

Today’s 5 star secret recipe comes Ricebar in Los Angeles.  This compact Filipino eatery specializes in grain bowls and modern takes on classic dishes.  One of Ricebar’s signature dishes is the Tinola.  Tinola is a soup based dish with chicken, rice, green onion and papaya.

Enjoy!

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Rice Bar’s Tinola

Rice

2 cups jasmine rice
3 cups water

Rinse the rice under running water until the water runs clear. Drain. Cook the rice in a rice steamer according to the manufacturer’s instructions. Hold in a warm place. While the rice is cooking, prepare the rest of the dish.

Tinola

3 ounces canola oil, plus more for brushing
6 1/3 ounces (from about 12 inches of root) ginger, thinly sliced
8 cloves garlic, crushed
2 quarts chicken broth or water
1/3 cup fish sauce, more if desired
1/2 cup Filipino chile leaves, sometimes called “Dahon ng sili”
1 (4-pound) chicken, cleaned
Two bunches green onion, white part left whole and the green sliced into rings to be saved for garnish
1 green Hawaiian papaya, peeled, de-seeded and blanched for about 3 minutes, then sliced into 1/2-inch slices

Find a pot that will fit the chicken snuggly. Heat the oil over medium-heat until hot. Add the ginger and garlic, and pan-fry until aromatic and lightly colored, 2 to 3 minutes, stirring constantly. Add the broth and increase the heat to high. Boil the liquid for 10 minutes, then remove from heat and set aside until a thermometer inserted in the liquid reaches 175 degrees Fahrenheit.

Add the fish sauce and chile leaves, along with the chicken. Poach the chicken for 40 minutes to cook, maintaining a temperature of 165 to 170 degrees. Check the temperature of the meat in the thickest part of the thigh; if it has not reached 165 degrees, continue poaching until the meat is done. Remove the chicken, brushing the skin with canola oil, and set the chicken aside to cool. Meanwhile, season the chicken broth, if desired, with additional fish sauce to taste.

Gather a serving bowl. Cut the chicken up, removing the bones from the breasts and cutting each into slices. Add the chicken pieces to the bowl, along with chili leaves and the papaya. Pour over the stock and garnish with green onions. Grate fresh ginger over and serve immediately, with rice.

Serves 4

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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Taco María’s Atole de fresas al rescoldo (maize and charred strawberry drink)

Today’s 5 star secret recipe comes from Taco María in Costa Mesa, California.  Chef Carlos Salgado serves locally sourced California-Mexican fare in a casual, open-kitchen restaurant.  One of Chef Salgado’s interesting creations is a warm drink made from a mixture of corn and charred strawberries.  If you’re not using prepared masa, packaged dried masa prepared according to the manufacturer’s instructions can be substituted.

Enjoy!

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Taco María’s Atole de fresas al rescoldo (maize and charred strawberry drink)

Hardwood coals, for charring
7 ounces (about 10 medium) very ripe strawberries, stemmed
1 cup plus 1 tablespoon raw sugar (azúcar morena), divided
1/2 cup plus 1 heaping tablespoon freshly prepared masa, preferably from Masienda
5 cups whole milk, divided
2 cups plus 2 tablespoons heavy cream
1 whole vanilla bean, split

Using a grill chamber or fire ring, light the hardwood outside. When the wood is nearly ashed-over or coated with a layer of ash, carefully place the strawberries directly on the coals, allowing them to char. Do this one at a time, with long-handled tongs. When each strawberry is smoked and blackened on one side, remove it to a bowl to cool.

When all the strawberries are charred, combine them with half of the sugar in a blender or food processor and puree.

Place the masa in a blender with 1 1/2 cups of the milk and puree until smooth. Meanwhile, combine the remaining milk and cream, along with the split vanilla bean, in a heavy-bottom pot and begin to gently heat the liquid. Whisk the masa mixture in with the liquid in the pot and carefully bring the liquid to a simmer over medium heat. As the mixture begins to thicken, scrape the bottom of the pan occasionally to keep the masa from sticking and burning.

Continue to cook until the mixture begins to simmer and the masa loses its raw flavor and takes on the subtle taste of cooked tortillas, 8 to 12 minutes. Remove from heat and stir in the strawberries along with the remaining sugar. Strain the atole through a sieve. This makes about 2 quarts atole. Serve immediately in pre-warmed mugs, or cover the surface of the atole to prevent a skin from forming, and hold in a warm place. While the atole is best served right away, it can be rewarmed in a large bowl over a pot of simmering water.

Serves 12

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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