North Peak Brewing Co. Veggie Burgers

Today’s 5 star secret recipe is for a veggie burger that is so tasty, even avid meat eaters will fall in love.  This burger comes from the North Peak Brewing Company in Taverse City, Michigan.  North Peak is a microbrewery with a creative brewpub.  They make their veggie burgers with black beans, portobello mushrooms and a fresh pico de gallo.

Enjoy!

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New 5 Star Secret Recipe
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North Peak Brewing Co. Veggie Burgers

Pico de gallo:

3/4 cup finely diced tomatoes, from about 2 tomatoes
1/4 cup finely diced onion
2 packed tablespoons (from 1/8 bunch) roughly chopped cilantro
2 tablespoons finely chopped canned jalapenos with juice
1 tablespoon minced garlic
Juice of 1/2 lime
1 tablespoon vegetable oil
1/8 teaspoon Tabasco, or other vinegar-based hot sauce
1/4 teaspoon salt, plus more to taste

In a large bowl, combine the tomatoes, onion, cilantro, jalapenos, garlic, lime juice, vegetable oil and Tabasco. Stir in one-fourth teaspoon salt. Taste, and adjust seasonings and flavorings as desired. This makes 1 generous cup of pico de gallo.

Veggie burgers and assembly:

4 cups cooked black beans, from about 2 1/2 (15-ounce) cans (drained)
1/4 cup honey
1/4 cup molasses
2 teaspoons salt, more to taste
1 tablespoon cumin, more to taste
1/4 cup plus 1 tablespoon olive oil, plus more for sautéing the burgers
1/2 cup finely diced onion
9 ounces portobello mushrooms, cut into 1/4-inch pieces (about 4 cups)
1 cup pico de gallo
3 cups panko bread crumbs
Semolina flour for dusting
Sliced cheese, if desired
Sliced toasted ciabatta rolls

Heat the oven to 350 degrees F. In a food processor, lightly pulse the black beans, honey, molasses, salt and cumin. Remove the bean mixture to a large bowl.

Heat a large sauté pan over medium-high heat until hot. Add the one-fourth cup plus 1 tablespoon oil, then stir in the onion and diced portobello mushrooms. Cook until the onion is softened and caramelized and the mushrooms have rendered their juice and are darkened, about 15 minutes, stirring frequently.

Stir in the pico de gallo, scraping any flavoring from the base of the pan. Remove from heat and cool, then add to the large bowl with the black bean mixture, stirring to fully incorporate.

Stir in the bread crumbs, kneading to form a cohesive mixture.

Taste, and adjust the seasonings as desired. Divide the mixture into eighths, forming each into a patty. Lightly dust each patty with semolina flour.

Place the patties on a greased baking sheet. Bake the patties for 15 minutes to warm and set the filling, then remove from heat. (The patties can be made up to this point and frozen: Cool the patties, then individually wrap and freeze. Thaw before continuing.)

Before serving, heat a skillet over medium-high heat until hot. Add a thin film of oil, then add 1 to 2 patties (do not crowd the pan).

Sear on each side until the patties are crisp on both sides and warmed throughout, 4 to 6 minutes total. If desired, melt cheese on top of each patty.

Garnish as desired and serve on the toasted ciabatta rolls.

Serves 8

Source: LA Times

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Until Next Time… Be Well!

Kind Regards,

Ron

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Taix’s Split Pea Soup

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The last time I was in Los Angeles I had the pleasure of dining at Taix French Restaurant.  This restaurant has been an LA institution for over 30 years and features old-fashioned ambiance and service.

The food is absolutely delicious.  The split pea soup I ordered at Taix was the best I ever had.

Today’s secret recipe will have you recreating this classic recipe at home in no time.

Enjoy!

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New 5 Star Secret Recipe
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Taix’s Split Pea Soup


1 onion, chopped
3 carrots, peeled and chopped
2 ribs celery, chopped
1/4 head cabbage (1/2 pound), chopped
2 cloves garlic, chopped
1/2 teaspoon dry oregano
3 quarts vegetable broth
2 1/2 cups dried green or yellow split peas
2 teaspoons kosher salt, or to taste
1/2 teaspoon ground white pepper, or to taste
1 teaspoon Worcestershire sauce, or to taste

In a 6-quart heavy-bottomed pot, combine the onion, carrots, celery, cabbage, garlic, oregano and vegetable broth. Bring to a boil over high heat, then reduce the heat, loosely cover and simmer until the vegetables are tender, 45 minutes to an hour.

Stir in the split peas and bring back to a simmer. Cover loosely and continue to cook, stirring occasionally, until the peas have softened and started to break down, about 1 1/2 hours, thickening the soup. Add additional water if needed to thin the soup (we added 2 additional cups after 1 hour). This makes about 3 quarts of soup.

Season with the salt, white pepper and Worcestershire sauce, and let the soup simmer for a few more minutes to marry the flavors.  Taste and season again as desired.

Source: LA Times

Get more secret restaurant recipes on our Secret Recipe Forum:

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Or you can get our full collection of the world’s finest 5-Star

Restaurant recipes here: Click For Details

Until Next Time… Be Well!

Kind Regards,

Ron

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BLD’s Fresh Vegetable Salad

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Today I have a 5 star restaurant secret recipe for a fresh vegetable salad that I absolutely love.

This recipe comes from BLD in Los Angeles.  This is a bright and colorful salad of crunchy fresh corn, edamame, roasted bell peppers, green beans and more.  They toss the salad in a sweet and tangy dressing and top it with fresh sprouts and nutty hemp seeds.

Hemp seeds are full of nutrition and make for a great salad topper. You can find hemp seeds in most health food stores or you can order them online here: Click For Details

Enjoy!

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New 5 Star Secret Recipe
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BLD’s Fresh Vegetable Salad

Salad dressing:

1 1/2 teaspoons grated fresh ginger
1 1/2 teaspoons coarsely chopped shallot
1 1/2 teaspoons coarsely chopped fresh rosemary
2 tablespoons soy sauce
2 tablespoons honey
3 tablespoons sweet rice vinegar
1 1/2 tablespoons fresh lemon juice
1/2 cup canola oil

In a blender, grind the ginger, shallots and rosemary to a paste.

Add the soy sauce, honey, vinegar, lemon juice to the ginger mixture and blend until fairly smooth.

With the blender running, slowly add the oil. This makes about three-fourths cup dressing, more than is needed for the remainder of the recipe. The dressing will keep, up to 3 days, covered and refrigerated.

Fresh vegetable salad:

2 cups shelled edamame beans
1 cup raw fresh yellow corn
2/3 cup diced avocado
2/3 cup toasted and salted cashews
1/2 cup sliced or diced roasted and peeled red bell peppers
1 1/2 cups French green beans (haricot vert), blanched, shocked and chopped
2 cups diced jicama
1/2 cup salad dressing, more as desired
1 cup daikon sprouts
1/4 cup plus 2 tablespoons hemp seeds

In a large bowl, combine the edamame, corn, avocado, cashews, peppers, green beans and jicama. Add one-half cup of the dressing and toss to coat. Taste, and add additional dressing if desired.

Divide the salad among 4 plates and garnish with the daikon sprouts and hemp seeds. This makes about 8 cups of salad. Serve immediately.

Servings: 4 to 6

Source: LA Times

Get more secret restaurant recipes on our Secret Recipe Forum: Click For Details

Or you can get our full collection of the world’s finest 5-Star Restaurant recipes here: Click For Details

Until Next Time… Be Well!

Kind Regards,

Ron

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Novo’s Thai Green Chicken Curry

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I have another great 5 star restaurant secret recipe for you to try.

Today’s recipe comes from Novo Restaurant in San Luis Obispo, California.  Novo is a beautiful creek-side restaurant that makes a delicious Thai green chicken curry.

This soup-like curry recipe is wonderfully rich and flavorful.  Serve it with white rice and flat bread on the side.

Also note, this recipe calls for Laos powder which is also known as ground galangal root.  This spice is similar to ginger root and is used in many Thai and Indonesian recipes.  You can find this spice at a Thai market or you can purchase it online here.
Enjoy!

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New 5 Star Secret Recipe
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Novo’s Thai Green Chicken Curry

Thai green curry paste:

2 Serrano chiles, seeded
1/2 onion
1/4 bunch cilantro
Rind of 1/4 lemon
1 teaspoon black pepper
1 tablespoon chopped garlic
3/4 teaspoon salt
Scant 2 teaspoons ground coriander
Heaping 1 teaspoon ground cumin
Heaping 1 teaspoon Laos powder (aka ground galangal)
Heaping 1 teaspoon turmeric
1/4 cup canola oil

Coarsely chop the chiles, onion, cilantro and lemon rind, and place them in a blender. Add the black pepper, garlic, salt, coriander, cumin, Laos powder and turmeric.

With the blender running, slowly add the canola oil to make a paste. This makes a generous cup of curry paste, more than is needed for the remainder of the recipe. The paste can be frozen, then thawed as needed to be used in recipes.

Thai green chicken curry:

2 (14-ounce) cans coconut milk
1/2 cup Thai green curry paste, more if desired
2 stalks lemon grass, cut into about 2-inch pieces and smashed (with a mallet or the heel of a knife)
2 tablespoons fish sauce
1 1/2 teaspoons salt
2 1/2 pounds chicken thigh meat (from 4 to 5 pounds whole thighs)
2 jalapeños, seeded and chopped
1/2 bunch fresh cilantro, chopped

In a large, heavy-bottomed pot, whisk together the coconut milk, curry paste, lemon grass, fish sauce and salt. Add the chicken and bring to a simmer over medium heat. Cook, gently simmering, until the chicken is tender, 30 to 45 minutes.

Taste, adding additional curry paste if desired, and adjusting the seasonings and flavorings if needed. Remove the lemon grass pieces (or ask your guests to refrain from eating them). Stir in the jalapeños and cilantro before serving. This makes about 8 cups of curry. Ladle the curry into bowls.

Serves 6-8

Source: LA Times

Get more secret restaurant recipes on our Secret Recipe Forum:

Click For Details

Or you can get our full collection of the world’s finest 5-Star

Restaurant recipes here: Click For Details

Until Next Time… Be Well!

Kind Regards,

Ron

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