Longhorn Steakhouse Coffee Rubbed Rib-eye

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Hope your week is going well.

I have a great secret recipe for Longhorn Steakhouse’s coffee rubbed rib-eye.  This dish is easy to make and quite delicious!  A dish like this can be prepared at home for less than half of what you would pay at the restaurant.  If you want to save a few more dollars, you can easily prepare this meal using a less expensive cut of beef.

Enjoy!

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New Secret Recipe
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Longhorn Steakhouse Coffee Rubbed Rib-eye

INGREDIENTS:

4 – 1″ thick 12 oz. rib-eyes

Coffee Rub:

1/4 cup each finely ground espresso and chili powder
2 Tbsp. paprika
2 Tbsp. brown sugar
1 Tbsp. dry mustard
1 Tbsp. kosher salt
1 Tbsp. black pepper
1 Tbsp. coriander
1 Tbsp. oregano

Caramelized Shallot Butter:

1 – 4 oz. stick softened unsalted butter
2 oz. of caramelized shallots (instructions below)
1 tsp. kosher salt
1 tsp. Worcestershire sauce
1/2 tsp. black pepper

Mix together all the ingredients for the coffee rub. Set aside till needed.

Prepare the Caramelized Shallot butter:

To caramelize shallots, take approx. 5 oz. raw diced shallots; sauté in 2 Tbsp. butter and 1/4 tsp. kosher salt for approximately 20 minutes until they are soft and brown.

Using a spatula, mix together all the ingredients for the caramelized shallot butter. Cover and refrigerate.

Season the rib-eyes with salt and pepper and coat rib-eyes with 1 Tbsp. of coffee rub on each side.

Grill rib-eyes to desired doneness (note: the rub will get very dark on the steak).

Plate the rib-eyes and place a heaping Tbsp. of caramelized shallot butter on each steak.

Garnish with fresh chopped parsley. Serve with your favorite side like baked potato and/or grilled vegetables.

Serves 4

Source: LongHornSteakHouse.com

Until Next Time… Be Well!

Kind Regards,

Ron

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Quick ‘N’ Easy Beef Quesadillas

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Hi,

Hope you had a wonderful Christmas.

I am exhausted!  It really was a great day at my house.  Everyone loved what Santa brought them and the food was delicious.  All the hard work really paid off.

Today I will be taking it easy, so I have a simple recipe (shown below) that will make for a perfect quick dinner.

This recipe is only one of the great quick and easy recipes featured in the “World’s Finest Quick & Easy Recipes” cookbook.

Members of our Discount Cookbook Club have already received this entire cookbook with their membership.  If you’re interested in joining the club, you can download this title and many others right now at: Click For Details

Enjoy!

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New Secret Recipe
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Quick ‘N’ Easy Beef Quesadillas

6 oz thinly sliced roast beef
1 small onion, peeled and thinly sliced
1/4 cup chopped green bell pepper
1/2 cup Salsa, divided
3/4 cup shredded colby-jack cheese
4 (7-in.) flour tortillas

1. Place onion and green pepper in a small microwave-safe bowl.  Cover, venting one corner, and microwave on high for 3 to 4minutes. Stir in 3 tablespoons of the salsa; set aside.

2. Divide cheese evenly among the tortillas. Arrange beef over cheeses and top with vegetable mixture. Fold tortillas over to close.

3. Heat a medium nonstick skillet over medium heat for 5 minutes.  Heat two quesadillas in pan about 2 minutes, turning once, to melt cheese and warm filling. Repeat with remaining quesadillas. Serve with remaining salsa.

Servings: 4

Source – World’s Finest Quick & Easy Recipes:

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Until Next Time… Be Well!

Kind Regards,

Ron

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Triomphe Braised Short Ribs

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Hi,

I hope you are doing well.

Today I have another great 5 star secret recipe for you that comes from Triomphe which is located in the Iroquis Hotel in New York City.  Before I share that with you, I would like to remind you about our special charity sale we are having for the holidays.

Right now, you can get our best selling secret recipe cookbooks at the lowest price of the year.  “America’s Restaurant Recipes” makes for a great gift for anyone who enjoys cooking and a portion of each sale goes to help support the Toys For Tots foundation.  Free shipping  and special volume discounts are available:
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Today’s 5 star restaurant recipe is the creation of Chef Jason Tilmann from Triomphe.  Triomphe specializes in seasonal French-American cuisine.  This recipe for short ribs is relatively easy to prepare and has wonderful flavors.  Serve with mashed potatoes and Brussels sprouts.

Enjoy!

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New 5 Star Secret Recipe
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Triomphe Braised Short Ribs

2pc” 2inch by 4inch” boneless short ribs
1 tablespoon salt
To taste black pepper
To taste cayenne pepper
To taste paprika
To taste chili powder
4 ribs celery rough chopped
2 small carrots pealed and rough chopped
1 large onion pealed and rough chopped
2pc garlic pealed and rough chopped
1/2 8oz can tomato paste
1 pint red wine
1/2 pint veal or beef broth
1 qt chicken stock
1/4 bunch fresh thyme about 2tsp
1/4 bunch fresh rosemary about 2tsp
1/4 bunch fresh parsley about 2tsp

Pre heat oven to 325, mix the salt, cayenne, paprika, black pepper and chili powder to create a seasoned salt.  Sprinkle some seasoned salt generously over the ribs.  Any extra seasoned salt can be stored in a covered container for future use.

In a heavy bottom rondo or Dutch oven pan on medium low heat add a little oil; sear the ribs on all four sides or till golden brown.

Pull out and set aside.

In the same pan add all the vegetables and cook till golden brown about 10 minutes, then add the garlic and continue to cook 5 more minutes.

Then add the tomato paste, and incorporate. Now add the red wine and cook 5 more minutes, then add both stocks, herbs and bring to a boil.

Place the seared ribs back in the pan and put the lid on and cook in the oven until fork tender about 2 hours.

Separate the ribs from the liquid and strain, and use for sauce or gravy.

Serves 4

Source: Good Day New York

Get more secret restaurant recipes on our Secret Recipe Forum:

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Restaurant recipes here: Click For Details

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 at:

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Copycat Taco Bell Mexican Pizza

I love getting the Mexican pizza from Taco Bell. The perfect late night snack! It is really easy to prepare this at home and is a great dinner or snack idea to make when you have leftovers from a taco dinner.

1/2 pound ground beef
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon dried minced onion
1/4 teaspoon smoked paprika
1 1/2 teaspoon chili powder
2 tablespoons water
8 (6-inch) flour tortillas
1 cup Crisco vegetable shortening
1 (16 oz) can refried beans
2/3 cup mild salsa
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup diced tomato
1/4 cup chopped green onions
1/4 cup sliced black olives

In a large skillet, brown the beef over medium heat.   Once cooked, drain the excess fat from the pan. Add salt, onions, paprika, black pepper, chili powder and water, then let the mixture simmer over medium heat for 8-10 minutes. Stir frequently. Heat the Crisco shortening in a heavy skillet over medium-high heat. If the oil is smoking, it is too hot. Fry each tortilla for about 45 seconds per side, or until golden brown and let drain on paper towels. Heat up the refried beans in a small saucepan. Preheat oven to 400 degrees F.
To assemble the pizza, spread about 1/3 cup refried beans on face of one tortilla. Next spread 1/4 of meat, then another tortilla. Coat the tortillas with two tablespoons of salsa, then split up the tomatoes and stack them on top. Next divide up the cheese, onions and olives, stacking in that order. Place pizzas in the oven for about 8 minutes or until cheese on top is melted.