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Shoomal Restaurant’s Torsh Kebab

Today’s 5 star secret recipe comes from Shoomal Restaurant in Tarzana, California.  Shoomal is a fine Middle Eastern restaurant that is well known for their delicious kabobs.  The Torsh kebab is made with beef that’s been marinated overnight in a mixture of onion, pomegranate and walnuts, then grilled to perfection.

Serve this with a side of wild rice pilaf by following this recipe on our forum: Go Here

Enjoy!

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Shoomal Restaurant’s Torsh Kebab

1 onion
1 3-pound piece of beef fillet
1 cup pomegranate juice or 1/2 cup pomegranate molasses
1 cup walnuts, finely ground in a food processor to a paste
2 teaspoons salt
1 teaspoon freshly ground black pepper

Cut the onion into chunks and puree in a blender or food processor, adding 1 tablespoon of water if necessary to make a smooth puree. Strain the onion through a fine sieve. Discard the solids and reserve the onion juice.

Slice the beef horizontally into two long strips, then cut it crosswise into 12 roughly equal rectangles. Lay one rectangle on a cutting board that has been wetted so the meat will stick. Hold the meat down with the palm of one hand. Using a very sharp knife, make a cut parallel to the cutting board one third of the way from the top of the meat, going from one end nearly to the other but not cutting the meat into two pieces. Rotate the piece of meat and make a similar cut a third of the way up from the bottom of the meat. Unfold the meat into 1 long slice. Repeat with the rest of the meat.

In a medium nonreactive bowl combine the pomegranate juice or molasses, walnuts, salt, pepper and onion juice. Add the meat and rub in the marinade. Cover and marinate in the refrigerator for 24 hours.

Thirty minutes before cooking, remove the meat from the refrigerator. Wipe the excess marinade off the meat. Insert a skewer through one end of each strip and poke the skewer in and out of the meat so the strip will stay flattened out.

Grill 2 minutes on the first side, then turn and grill on the other side for a total of 4 to 5 minutes for medium rare. Serve with plain rice pilaf and quartered limes.

Serves 6

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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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
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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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