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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New 5 Star Secret Recipe
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Iron Horse Hotel Smyth Steak Sandwiches
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

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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Cuban Black Bean Chili

I have some delicious new recipes from our forum that you need to try.  Your taste buds will certainly thank you.  First, I have a secret recipe for a spicy Cuban black bean chili.

This dish is only one of the chili recipes featured in “The Ultimate Chili Collection” cookbook.  In this book, you will find over 600 variations of the classic comfort food.

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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New Secret Recipe
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Cuban Black Bean Chili

10 oz dry black beans
1 md green pepper,chopped
1 md onion,chopped
1 c tomato,chopped
3/4 t cumin
1 t cayenne,salt, black pepper
2 t serrano peppers,chopped
2 T cilantro (dried),chopped
2 T malt vinegar
1 T tabasco sauce

Cook beans until soft, about 2 hours. Drain off water.

Coat bottom of large saucepan lightly with oil and saute onion and pepper until soft.

Add tomatoes, spices and beans, then cover with water. Stir in cilantro, vinegar and hot sauce. Simmer for 1 1/2 hours.

Serve over rice with sour cream and chopped green onion.

Source: The Ultimate Chili Collection

Enjoy these great tasting recipes from our forum:

Bacon Stuffed Shell Salad

– Sour Cream Baked Chicken

Philly Cheesesteak Casserole

 

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

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Jamba Juice(™) Peach Pleasure

Today I have a secret recipe for classic smoothie served at Jamba Juice.  The peach pleasure smoothie combines a blend of peaches, bananas and orange sherbet.  This drink is cool, refreshing and a wonderful way to start off your day.  A money saving tip is to buy your fruit when it’s on sale and freeze it until you’re ready to blend up your smoothie.

You can browse for more smoothie recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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Jamba Juice(™) Peach Pleasure
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 frozen banana
1 c. peaches, fresh, frozen, or canned
2 scoops orange sherbet
1/2 c. orange juice
2 c. ice

Add all ingredients to your blender and blend until smooth.

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


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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New 5 Star Secret Recipe
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Rose Garden Restaurant’s Tortilla Soup
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

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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PPS- Forward this email to a friend or tell them to sign up here.

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