California Pizza Kitchen(™) California Club Pizza

Today I have a secret recipe for a delicious pizza served at California Pizza Kitchen.  The California club pizza is a combination between pizza and a salad.  A pizza is topped with bacon, grilled chiekn, Mozzarella and baked until the crust is nice and crispy.  Then it’s topped with avocado, arugula, tomatoes, basis and Romaine lettuce with a lemon-pepper mayo.

Enjoy!

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New Secret Recipe
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California Pizza Kitchen(™) California Club Pizza
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Crust:

1 tsp. instant or active dry yeast
1-1/2 c. warm water
4 c. all-purpose flour
1 tsp. salt
1/3 c. olive oil

For the pizza:

Olive oil (for drizzling)
1 whole boneless, skinless chicken breast, cooked & cubed
2 c. mozzarella cheese, shredded
4 slices bacon, cooked & roughly chopped
1 large tomato, sliced
2 c. romaine lettuce, shredded
2 tbsp. mayo
1 tsp. fresh squeezed lemon juice
Freshly ground pepper
1 avocado, sliced

For the crust:

In a small bowl, sprinkle yeast over (very) warm water; let stand for a few minutes and set aside. In a stand mixer, using the paddle attachment, combine flour and salt. With the mixer running on low speed, drizzle in olive oil until combined with flour.

Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass (clean from the sides of the bowl).

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until ready to use.

For the pizza:

Preheat oven to 500 degrees.

Roll/stretch out one pizza crust (recipe makes two). Lay on a sheet pan or pizza pan/stone drizzled with olive oil.

Drizzle a little olive oil on the crust, then sprinkle on a little salt (optional).

Evenly spread mozzarella cheese over crust, sprinkle cooked & cubed chicken, lastly sprinkle bacon.

Bake for 10 to 15 minutes, or until crust is golden brown and toppings are bubbly.

Remove from the oven and layer tomatoes. In a small mixing bowl mix lettuce, mayo, lemon juice, and pepper. Layer on top of tomatoes. Top pizza with sliced avocados. Enjoy immediately.

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Source: Recipe Secrets Forum

Until Next Time… Be Well!

Kind Regards,

Ron

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The Recipe Secrets Newsletter (RSN)  

Cusina e Butega’s Italian Flourless Chocolate Cake

Today’s 5 star secret recipe comes from Cusina e Butega in Italy.  This combination bakery and restaurant is the creation of Eleonora Masiero and Ennio Occhiali.  They serve a delicious chocolate cake with an almost creamy interior and a thin, crisp crust.  

Enjoy

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New 5 Star Secret Recipe
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Cusina e Butega’s Italian Flourless Chocolate Cake
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7  tablespoons/100 grams unsalted butter softened, plus more for pan
½  cup/60 grams confectioners’ sugar, sifted, plus more for dusting
4  ounces/113 grams 70 percent “top quality” dark chocolate
2  extra-large eggs, separated
2  tablespoons/20 grams potato starch
3 ½  tablespoons/40 grams superfine sugar

Heat oven to 350 degrees. Butter an 8-inch cake pan. Line bottom with parchment.

In a large bowl, using a mixer or by hand, beat the 7 tablespoons butter with the confectioners’ sugar until smooth and creamy. Melt chocolate in a pan on top of stove. Pour warm chocolate over the butter and sugar mixture and beat until smooth. Whisk in egg yolks one at a time. Stir in potato starch.

In a medium bowl, beat egg whites until soft peaks form. Gradually beat in superfine sugar and continue beating until firm peaks develop. Fold egg whites into chocolate mixture.

Scrape the batter out of the bowl, and spread it in the pan. Bake for 18 minutes. Cake will rise and top will look dry and a little crackly. Remove pan from oven, place on a rack and allow to cool completely, about 2 hours. Cake will sink a bit.

Unmold cake, peel off parchment, then invert onto a serving dish so the crackly surface is on top. Generously sift confectioners’ sugar over the top, then serve.

Serves 4-6

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


Source: NY Times

Until Next Time… Be Well!

Kind Regards,

Ron

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Buffalo Wild Wings(™) Pepper Jack Steak Wraps

Buffalo Wild Wings might be known for an amazing selection of wing flavors, but they also serve up some delicious non-chicken dishes.  The pepper jack steak wrap features tender sirloin topped with a southwest ranch dressing, fresh pico de gallo and pepper jack cheese in a flour tortilla.  Serve with tortilla chips and salsa on the side.

Enjoy!

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New Secret Recipe  
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Buffalo Wild Wings(™) Pepper Jack Steak Wraps
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 lb top sirloin steak (thinly sliced)
Salt and pepper (to taste)
1 tablespoon vegetable oil
4 slices pepper jack cheese
2 cups shredded romaine lettuce
4 (10 inch) wheat tortillas

Southwest sauce-
½ cup mayonnaise
2 teaspoons ketchup
1 tablespoon cream-style horse radish sauce
¼ teaspoon paprika
¼ teaspoon salt
1/8 teaspoon dried oregano
1 pinch ground black pepper
1 pinch cayenne pepper

Pico de Gallo-
2 plum tomatoes (seeded and diced)
½ small white onion (finely chopped)
1 jalapeno pepper (seeded and chopped)
¼ cup fresh cilantro (chopped)
½ tablespoon fresh lime juice
salt (to taste)

To prepare the southwest sauce—in a medium bowl whisk together mayonnaise, ketchup, horseradish sauce, paprika, salt, oregano, black pepper, and cayenne pepper.

Cover and refrigerate until needed.

To prepare the pico de gallo—in a small bowl combine tomatoes, onion, jalapenos and cilantro.

Add the lime juice and salt. Mix well. Cover and refrigerate for 1 hour or until needed.

Heat oil in a large skillet over medium high heat.

Season with steak slices with salt and ground black pepper.

Add the steak to the pan and cook while stirring until the steak is fully cooked.

Spread a thin layer of southwest sauce down the center of a tortilla
(leaving about 1 to 2 inches from the sides without sauce).

Place a slice of pepper jack cheese in the center of the sauce.

Place ¼ of the steak on top of the cheese.

Place some shredded lettuce over the steak and some pico de gallo over the lettuce.

Bring the sides toward the center of the filling.

Fold the bottom of the tortilla up over the filling and continue to roll until the wrap closes.

Repeat with remaining tortillas.

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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The Recipe Secrets Newsletter (RSN)  

Vij’s Restaurant Coconut Kale

Today’s 5 star secret recipe comes from Vij’s Restaurant in Vancouver.  This celebrated Indian restaurant offers inventive cuisine in a lively atmosphere.  They serve a delicious kale recipe that’s rice and fiery, sweet and salty all at once.  Grilling softens the texture of the kale without entirely removing the mild bitterness of the leaves.  You can serve this as a side dish or an entree with some basmati rice.

Enjoy!

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New 5 Star Secret Recipe
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Vij’s Restaurant Coconut Kale
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

3  bunches kale
3-13 1/2-ounce cans coconut milk
1  tablespoon kosher salt
1  teaspoon ground cayenne
1  teaspoon mild paprika
¼  cup freshly squeezed lemon juice

Wash the kale thoroughly and cut out the stalks. Cut the wide leaves into strips the width of the small leaves.

In a large pot set over a low flame, heat the coconut milk until it is thoroughly mixed and just lukewarm. Transfer to a large, nonreactive bowl and add the remaining ingredients. Stir in the kale, cover with plastic wrap and refrigerate for at least 4 hours.

Heat a grill or a cast-iron grill pan over high heat. Remove the kale from the refrigerator and stir to make sure the leaves are well covered in marinade. Using metal tongs, place the kale on the grill in a single layer. Cook for 45 to 60 seconds, or until the leaves are sizzling, then turn over and grill the other side for another 45 to 60 seconds, or until the leaves have visibly softened. Serve immediately.

Serves 6

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Source: NY Times

Until Next Time… Be Well!

Kind Regards,

Ron

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The Recipe Secrets Newsletter (RSN)