Sonic(™) Extreme Tots

Today’s secret recipe will show you how to make Sonic’s Extreme Tots.  You won’t find this on the everyday menu.  This is a secret menu item that you have to  specifically ask for.  These tots are loaded with chili, cheese, onions, jalapenos and ranch dressing.  Now though, you can make these yummy loaded tots at home.

Enjoy!


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Sonic(™) Extreme Tots
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12 ounces Tater Tots
1 15 ounce can Hormel Chili No Beans
4 ounces shredded Cheddar cheese
1 tablespoon chopped white onions
1 tablespoon of pickled jalapeno slices
1 to 2 tablespoons Ranch salad dressing

Prepare the tater tots according to package directions. While the tater tots are heating up be sure to heat the chili in a small pan on the stove over low heat. When the tater tots are done place them in a small serving dish. Add chili, cheese, chopped white onions, pickled jalapeno slices, and drizzle with Ranch salad dressing.

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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)  

Bavel’s Herbed Confit Baby Artichokes

Today’s 5 star secret recipe comes from Bavel, a Middle Eastern restaurant in downtown Los Angeles.  Chef Ori Menashe has a technique for preserving whole baby artichokes in olive oit infused with lots of spices.

The cooked and cooled artichokes can be refrigerated in their oil in an airtight container for up to 5 days before garnishing and serving. After serving, the oil can be strained into an airtight container (discard the solids) and refrigerated for up to 1 month and used to dress salads. 

Enjoy!

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Evening Red Tea Latte (Tastes Like Heaven)
There’s nothing better than finishing your day with a sweet and soothing red tea latte that’ll keep your metabolism burning all night long, right? So… Try out this delectable red tea latte tonight and let me know what you think… Go Here
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Bavel’s Herbed Confit Baby Artichokes
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2 large lemons
32 baby artichokes (3 ½ to 4 pounds)
2 ½ cups flat-leaf parsley leaves, chopped
1 cup fresh cilantro, chopped
1 ¼ cups mint leaves, chopped
1 large onion, finely diced
3 large garlic cloves, very thinly sliced
1 ½ tablespoons ground cumin
1 tablespoon ground turmeric
1 tablespoon ground ginger
1 ½ tablespoons kosher salt
1 ¾ cups extra-virgin olive oil, plus more
4 small radishes, very thinly sliced
½ teaspoon dried marash pepper or red chile flakes
Maldon sea salt

Fill a large bowl with ice water and juice 1 lemon directly into the water. Pluck off any tougher outer leaves, then trim off the top ½ inch of the artichokes and trim the stems to ½ inch. Use a vegetable peeler to peel the tough outer layer where the leaves meet the stem, then drop the artichokes into the lemon water.

Combine the parsley, cilantro, 1 cup of the mint, the onion, garlic, cumin, turmeric and ginger in a 4-quart saucepan, stir to combine, and then spread in an even layer.

Drain the artichokes well, return them to the bowl and toss with the kosher salt and a splash of olive oil to evenly coat. Arrange the artichokes, stem sides up, in an even layer on top of the herb mixture in the saucepan. They should be wedged together. Pour in 1¾ cups olive oil, adding any additional if needed to completely cover artichokes. Bring to a boil over high heat and boil for 3 minutes. Reduce the heat to low, cover and simmer until tender, about 15 minutes.

Remove from the heat and let stand, covered, for 5 minutes. Uncover and cool to room temperature, at least 2 hours and up to 8 hours.

Using a slotted spoon, scoop out the artichokes and arrange on a serving platter. Drizzle some of the oil over the artichokes. Garnish with the radishes and remaining quarter cup mint, then squeeze juice from the remaining lemon over the artichokes. Sprinkle with the marash pepper and Maldon salt to taste.

Serves 8-10

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Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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The Recipe Secrets Newsletter (RSN)  

Applebee’s(™) Roasted Garlic Sirloin

Today’s secret recipe will show you how to make Applebee’s roasted garlic sirloin steak at home.  Sirloin steaks are marinated in a blend of balsamic vinegar, soy sauce, garlic and honey and then grilled to perfection.  

Serve your steaks with a steamed vegetable and some garlic roasted potatoes by following this recipe from our forum: Go Here

Enjoy!


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Applebee’s(™) Roasted Garlic Sirloin
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1/2 cup balsamic vinegar
1/4 cup soy sauce
3 tablespoons minced garlic
2 tablespoons honey
2 tablespoons olive oil
2 teaspoons ground black pepper
1 teaspoon Worcestershire sauce1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon liquid smoke flavoring
1 pinch cayenne pepper
2 (1/2 pound) sirloin steaks

In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.

Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.

Preheat grill for medium-high to high heat.

Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.

Serves 2

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Until Next Time… Be Well!

Kind Regards,

Ron

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The Recipe Secrets Newsletter (RSN)  

Zinc Cafe Mixed Vegetable Sandwich

Today’s 5 star secret recipe comes from Zinc Cafe & Market in Laguna Beach, California.  This compact cafe draws a crowd with coffee drinks and a menu full of vegetarian options.  They serve a terrific vegetable sandwich that’s loaded with freshness.  Spread with aioli and tapenade, rustic bread is layered with vegetables, a sliced hard-boiled egg, arugula and a drizzle of olive oil and balsamic vinegar.

Enjoy!


=-=-=-=-=-=-=-=-=-=-=-=-=-=
Evening Red Tea Latte (Tastes Like Heaven)
There’s nothing better than finishing your day with a sweet and soothing red tea latte that’ll keep your metabolism burning all night long, right? So… Try out this delectable red tea latte tonight and let me know what you think… Go Here
=-=-=-=-=-=-=-=-=-=-=-=-=-=

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New 5 Star Secret Recipe
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Zinc Cafe Mixed Vegetable Sandwich
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Tapenade:
2 garlic cloves
1 3/4 cups Kalamata olives
2 1/2 tablespoons capers
2 tablespoons lemon juice
2 tablespoons olive oil

Place the garlic in a food processor and pulse until minced. Add the remaining ingredients and pulse until mixture reaches a consistency of minced olives. Makes 1 3/4 cups.

Aioli:
2 garlic cloves
1 cup fresh basil leaves
1/2 cup parsley leaves
3/4 teaspoon salt
Pinch cayenne pepper
1 tablespoon lemon juice
1 egg
1 cup extra virgin olive oil

Place the garlic in a food processor and pulse until minced. Add basil and pulse until finely chopped. Add parsley, salt, cayenne pepper, lemon juice and the egg, then pulse until combined.

Slowly pour the olive oil through the feeding tube while the processor is running, allowing the mixture to combine and create an emulsion. Makes 1 1/4 cups.

Sandwich and assembly:
1 (1-pound) loaf La Brea Bakery Pain Rustique
1/2 cup tapenade
1/3 cup aioli
4 hard-cooked eggs
1 cup very thinly sliced red bell pepper
1 cup very thinly sliced green bell pepper
1 cup very thinly sliced celery (about 2 stalks)
1 cup very thinly sliced fennel bulb
1 cup arugula, washed and dried
1 1/2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Salt

Slice the bread horizontally and lay the halves on a cutting board. Spread the tapenade on one half and the aioli on the other.

Thinly slice the hard-cooked eggs and make one layer of eggs on the bottom side of the bread; sprinkle lightly with salt. Layer the vegetables, salting to taste. End with arugula. Drizzle with oil and vinegar. Add the top half of the bread, press gently and cut into four sandwiches.

Serves 4

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Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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The Recipe Secrets Newsletter (RSN)