Kuzina’s Butterflied Roasted Eggplant Salad

Today’s 5 Star Secret Recipe comes from Kuzina restaurant in Athens, Greece.  This authentic restaurant serves up creative Greek cuisine and cocktails with wonderful Acropolis views.  One of their delicious dishes is the roasted eggplant salad that’s served with feta cheese, garlic oil and herbed olive oil.   The garlic olive oil and aromatic olive oil can be prepared up to 2 days in advance.

Enjoy!

=-=-=-=-=-=-=-=-=-=-=-=-=-=
The Ultimate Fat Melting Trick? (Do This Before Bed Tonight)
An unusual friend of mine named “No Nonsense Ted” shared me with an astonishing secret about easy, rapid, and all-natural weight loss that is BLOWING AWAY doctors and fitness experts right now.  Watch this video to learn this weird (but amazingly effective) fat melting secret: Go Here
=-=-=-=-=-=-=-=-=-=-=-=-=-=

=-=-=-=-=-=-=-=-=-=-=-=-=-=
New 5 Star Secret Recipe
=-=-=-=-=-=-=-=-=-=-=-=-=-=

Kuzina’s Butterflied Roasted Eggplant Salad

Garlic olive oil:
Peeled cloves from 1/2 head of garlic, about 7 to 8 cloves
1 cup extra-virgin olive oil, preferably Greek

In a small saucepan, combine the garlic and oil and cook over low heat until the garlic turns a faint golden color, about 20 minutes. Remove from heat, strain and discard the garlic cloves. This makes about 1 cup garlic-infused oil, more than is needed for the remainder of the recipe. The oil will keep up to 2 days, refrigerated.

Aromatic olive oil:
1 bunch fresh herbs (any type desired)
3/4 cup extra-virgin olive oil, preferably Greek

Blanch the herbs in a pot of boiling water until brightly colored, about 20 seconds. Drain and dry thoroughly. Place the herbs in a blender and pulse to chop, then add the olive oil and pulse to combine. Set aside for about 2 hours to steep, then strain through a fine-mesh strainer. This makes about 3/4 cup aromatic oil, more than is needed for the remainder of the recipe. The oil will keep for to 2 days, refrigerated.

Eggplant salad:
1 eggplant
Garlic olive oil, as desired
1 teaspoon salt
1 tablespoon diced tomato
1 tablespoon crumbled Greek feta cheese
1/2 teaspoon chopped thyme
1/4 teaspoon chopped parsley
Aromatic olive oil, as desired

Roast the eggplant on a grill or stovetop burner until charred on all sides and the interior is very soft, 6 to 10 minutes depending on the heat.

Holding the stem in place, butterfly the eggplant so it opens almost like a panel, with the flesh totally exposed. Score the flesh crosswise.

Drizzle over a little garlic olive oil, the salt, tomato, feta and thyme. Garnish the eggplant with parsley and a drizzle of aromatic olive oil. Serve immediately.

Serves 2

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

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

=-=-=-=-=-=-=-=-=-=-=-=-=-=

Mandarin Peach Barbecue Sauce

We have a hot weekend coming up, so I plan on firing up the grill and enjoying some outdoor meals.  I’ve shared some great recipes from our forum (below) that are pefect for a barbecue.  First, I have a secret recipe for a tasty mandarin-peach barbecue sauce.  This sauce goes great on chicken, pork and fish.

This is only one of the outstanding sauce recipes featured in the “Savory Sauces” cookbook.  This cookbook features fantastic sauce recipes and marinades that will enhance the flavors of your meals.

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!

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
10-Second ‘Trick’ Reverses 20 Years of Cellular Aging? (shocker)
Better Health, Lower Blood Pressure & More With This 10-Second Trick That Reverses The Age of Your Cells: Go Here
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
New Secret Recipe
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=

Mandarin Peach Barbecue Sauce

1 15-oz. can sliced peaches, drained
3 Tbs Kikkoman teriyaki sauce
1 Tbs cornstarch
1 Tbs sugar
1/4 tsp fennel
1/4 tsp black pepper
1/8 tsp ground cloves
1/8 tsp garlic powder

Place peaches in blender container. Cover and process on high speed until smooth; pour into small saucepan.

Combine tariyaki sauce and cornstarch; stir into peaches with sugar fennel, pepper and cloves. Bring to boil over medium heat. Simmer until sauce thickens, about 2 minutes, stirring constantly.

Remove from heat and stir in garlic powder.

Yield: 1 cup sauce

Source: Savory Sauces

Enjoy These Great Tasting Recipes From Our Forum:

Bacon & Cheese Stuffed Burger

Glazed London Broil

All American Barcecued Beans

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

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=

Bonefish Grill(™) Oysters Rockefeller

Today’s secret recipe will show you how to make Bonefish Grill’s oysters Rockefeller.  This tasty appetizer takes fresh oysters and tops them with a kicked up creamed spinach and then baked until hot and bubbly.  These are always a hit when you’re entertaining guests.

You can find more delicious oyster recipes on our forum: Go Here

Enjoy!

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Secret Fat-Melting Tea Recipe From Africa…
Discover how this overweight mother of 2 dropped 41 pounds in just two weeks: Go Here
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=

=-=-=-=-=-=-=-=-=-=
New Secret Recipe
=-=-=-=-=-=-=-=-=-=

Bonefish Grill(™) Oysters Rockefeller
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

fresh raw oysters (as needed depending on party size)
1 ounce canola oil
2 teaspoons dijon mustard
2 tablespoons hot sauce
1 cup parmesan cheese
1 1/3 cup shredded mozzarella cheese
2 full pounds creamed spinach (see recipe below)
crunchy pieces of bacon (optional)

Preheat oven to 350 degrees. Take the creamed spinach and combine with all ingredients listed in mixing bowl. Mix well. Place about 2 tablespoons of mixture on freshly shucked oyster. Line up oysters on tray and place in oven for 6-8 minutes or until topping is hot & bubbly. Add some crispy bacon for flavor and crunch.

Creamed Spinach: (make right before you serve Oysters Rockefeller)
2 full pounds fresh spinach
2 tablespoons unsalted butter
1 teaspoon minced garlic
1/2 cup freshly diced white onion
1 teaspoon salt
1/2 cup heavy cream

Bring a pot of salted water to a rolling boil. Add fresh spinach, cook for 2 to 3 minutes. Drain in strainer and press out water from spinach as much as possible. Finely chop spinach and set aside.

Melt butter in medium saute pan over medium high heat. Add garlic and onions for about 2 minutes until they are soft and let off a beautiful aroma. Add the spinach to the saute pan and stir until all the liquid is released. Add cream, salt, pepper, as desired. Cook until cream is reduced to desired consistency, which will take 3 to 5 minutes. Remove from heat and get ready to stuff your oysters.

Makes about 40-50 oysters

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

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

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=

Paper or Plastik’s Port Wine Sangria

With summer upon is, now’s the time to enjoy some refreshing sangria.  Today’s 5 star secret recipe comes from Paper or Plastik, a family owned cafe in Los Angeles.  This sangria is made to order with Port wine, ginger beer and a splash of orange juice.

Enjoy!

=-=-=-=-=-=-=-=-=-=-=-=-=-=
Quick & Easy Recipe For Fat-Burning Brownies!
Learn how to make any dessert into a healthy, fat-burning version that will make you leaner: Go Here
=-=-=-=-=-=-=-=-=-=-=-=-=-=

=-=-=-=-=-=-=-=-=-=-=-=-=-=
New 5 Star Secret Recipe
=-=-=-=-=-=-=-=-=-=-=-=-=-=

Paper or Plastik’s Port Wine Sangria

2 ounces ruby port wine, preferably Sandeman Founders Reserve
2 ounces ginger beer, preferably Bundaberg
1 ounce orange juice
Lemon wedge, for garnish

In a tumbler filled with ice, add the wine, beer and juice. Stir to combine and garnish with the lemon wedge.

Serves 1

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

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

=-=-=-=-=-=-=-=-=-=-=-=-=-=