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Chloe’s Albacore Ceviche Salad

Today’s 5 star secret recipe comes from Chloe in Playa del Rey, California.  Chloe is a modern restaurant with an ever changing menu.  One of their delicious dishes is the ceviche appetizer made with fresh albacore tuna, sweet corn, cucumber and citrus juices.  This would be a great dish to prepare on Valentine’s day.

With Valentine’s Day coming up on Wednesday, I remind you that it isn’t too late to make some yummy treats for that special someone.  From romantic dinner ideas to decadent desserts, we have an amazing collection of Valentine’s Day recipes on our forum: Go Here

Enjoy!

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Chloe’s Albacore Ceviche Salad

1 cup sweet corn kernels, cut from 1 to 2 cobs
3/4 cup plus 2 teaspoons extra virgin olive oil, divided
Salt, pepper
12 ounces raw albacore tuna
1/2 cup lime juice
4 tablespoons tangerine juice
1 1/3 cups peeled, seeded and diced cucumber
1 cup red radish, julienned
4 tablespoons chopped cilantro
12 leaves red leaf lettuce
2 tablespoons fresh cilantro leaves

Cook the corn kernels in 2 teaspoons oil in a small saute pan for 2 to 3 minutes on low heat until crisp-tender. Season with salt and pepper; place in a small bowl and chill.

Remove the sinew from the fish and cut the meat into small dice.

Combine the lime and tangerine juices with salt and pepper to taste, then whisk in the remaining 3/4 cup olive oil. Marinate the fish in this mixture for 3 to 5 minutes.

Combine the marinated fish with the chilled corn and the cucumber, radish and chopped cilantro. Season with salt and pepper to taste.

To serve, place 2 lettuce leaves on each salad plate. Spoon some of the juices onto the leaves. Using a slotted spoon, mound the ceviche onto each plate. Garnish with cilantro.

Serves 6

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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Toffee Bars

I’m sure you’re ready to get this weekend started so to help you do just that, I’ve selected some delicious new recipes (below) that are so easy to prepare.  First, I have a secret recipe for some yummy toffee bars that you’re going to love.

This is only one of the yummy cookie recipes featured in “The Big Book Of Cookies” cookbook.  From the old-fashioned, most requested to the newest and easiest cookies, this book has it all!

Members of our Secret Recipe Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download your first 5 cookbooks right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

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Toffee Bars

1 cup packed brown sugar
1 cup butter or margarine — softened
1 teaspoon vanilla
1 egg yolk
2 cups all-purpose flour
1/4 teaspoon salt
4 ounces milk chocolate — broken into pieces
1/2 cup chopped nuts

Heat oven to 350ºF.

Beat brown sugar, butter, vanilla and egg yolk in large bowl with electric mixer on medium speed, or mix with spoon.

Stir in flour and salt. Press in ungreased rectangular pan, 13 × 9 × 2 inches.

Bake 25 to 30 minutes or until very light brown (crust will be soft).

Immediately place milk chocolate pieces on baked crust. Let stand about 5 minutes or until softened; spread evenly. Sprinkle with nuts.

Cool 30 minutes. Cut into 8 rows by 4 rows while warm.

Source – The Big Book of Cookies

Enjoy these great-tasting recipes from our forum:

Cheesy Hot Dog Casserole

Biscuits & Gravy Skillet

Bloody Mary Salmon

 

Find these recipes and many more on our forum: Go Here  

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P.F. Chang’s(™) Garlic Noodles

Today I have a secret recipe for a quick and easy Chinese noodle dish served at P.F. Chang’s.  P.F. Chang’s garlic noodles are the base of some of their more popular dishes like Dan Dan noodles and are a really popular side dish that offers a milder flavor.

You can find more secret recipes from P.F. Chang’s on our forum: Go Here

Enjoy!

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P.F. Chang’s(™) Garlic Noodles  
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 pound fresh Chinese noodle
1 tablespoon canola oil
1 tablespoon garlic minced
2 teaspoons sugar
2 teaspoons white vinegar
3/4 cup chicken broth
1 teaspoon red chile flakes
1 teaspoon sugar
2 teaspoons shaohsing wine
2 teaspoons oyster sauce
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon sesame oil
1 Japanese cucumber julienned on an angle
chopped cilantro optional

Cook the noodles a minute shy of the directions on the bag, drain and keep on a plate while you make the sauce.

In a large skillet heat the canola oil on medium high and cook the garlic until fragrant but not browning, about 20-30 seconds.

Add in the sugar and vinegar and stir to combine.

Toss the noodles in the pan with the canola oil mixture and and remove again while you make the sauce.

You’re going to make the stir fry sauce before adding the noodles back in.

Add in the chicken broth, chile flakes, sugar, shaohsing wine, oyster sauce, salt, cornstarch and sesame oil.

Turn the heat on the pan up to high heat.

Stir to combine the sauce ingredients and let it thicken in the pan for 20-30 seconds.

Add in the noodles and stir fry the noodles until the sauce is completely absorbed.

To julienne the cucumbers cut them (unpeeled into 1/4 inch slices on an angle, then slice them into matchsticks about a 1/4 inch thick.

Have a comment or question about this recipe? Post it 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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Zuni Cafe’s Salad of Blood Orange, White Asparagus and Bottarga di Tonno

Today’s 5 star secret recipe comes from Zuni Cafe in San Francisco.  This bustling, bi-level bistro is famous for serving roast chicken and other seasonal wood-fired dishes.  Chef Judy Rodgers also serves up a salad of white asparagus, blood oranges and tuna bottarga that is so simple yet flavorful.  Tuna borttarga is salted, pressed dried tuna roe and is available at most well stocked markets.

You can always find creative salad recipes on our forum: Go Here

Enjoy!

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Zuni Cafe’s Salad of Blood Orange, White Asparagus and Bottarga di Tonno

4 medium blood oranges
4 plump spears white asparagus
4 teaspoons or more to taste pressed tuna bottarga
2 tablespoons best-quality olive oil

Slice both ends off each orange, cutting just deeply enough to expose the juicy flesh. Setting the fruit on end, use a paring knife to carve away the skin and pith in a series of smooth, arcing strokes from top to bottom, rotating the orange a little with each stroke as you work your way around the sphere; then go back and trim any pith you may have missed. Then cut into half-inch pinwheel slices. Place a layer of slices on each of 4 plates.

Trim the bottoms of the asparagus to the point where they aren’t bitter. (Start by trimming off a half inch or so, then cut a little slice and taste; trim a little more as needed, until it doesn’t taste bitter.) Peel the asparagus spears, all the way to the flower. Place a spear flat on a cutting board, then drag a vegetable peeler back and forth on the surface to shave beautiful ribbons of asparagus. Continue shaving until it’s difficult to go on. Drop the ribbons from that spear onto the oranges on one plate; continue with the rest, using one spear per plate.

Peel back the roe sac from the compressed bottarga, and use the fine holes of a grater (Microplane works best) to shave 1 teaspoon over the oranges and asparagus on each plate.

Drizzle 1 1/2 teaspoons olive oil over each salad.

Serves 4

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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