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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Lavo Fried Oreo Zeppole & Vanilla Shake

Today I have a 5 star restaurant secret recipe for a yummy dessert that is served at the New York City hot spot, Lavo.  Lavo is an Italian restaurant and nightclub with locations in Las Vegas and New York.  At Lavo, New York, Chef John LeLoach serves a delicious menu featuring his refined cooking styles  One of their popular desserts is this simple fried Oreo zeppole that is served with a vanilla milk shake.  What’s not to love?

Enjoy!

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New 5 Star Secret Recipe
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Lavo Fried Oreo Zeppole

 

20 oz all purpose flour
4 oz granulated sugar
1 tbsp baking powder
Dash of salt
3 whole eggs
3 cups of club soda
6 Oreo cookies

Mix all dry ingredients in mixing bowl. Whisk eggs and club soda together, then whisk into dry ingredients until well blended.

Chill in refrigerator.

Dip Oreo cookies into batter and fry until golden brown in 350 degree F oil. When cooked, place on paper towel.

Arrange on long narrow plate, sprinkle with confectionery sugar and chocolate syrup

 

Lavo Milk Shake

7 oz vanilla ice cream
1 oz milk
1 oz heavy cream

Put all ingredients in a high-speed blender and whip on high speed for 20 seconds. Pour into sundae cup and garnish with an Oreo cookie.

Serves 1

Source: Good Day NY

Get more secret restaurant recipes on our Secret Recipe Forum:

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Restaurant recipes here: Click For Details

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Kind Regards,

Ron

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Mexican Corn Bread

Not only is it Friday, it’s Cinco de Mayo!  So to get the fiesta started I’ve shared some delicious recipes(below) for Mexican dishes.  First I have a secret recipe for a sweet and savory Mexican corn bread that is made with jalapenos.

This dish is only one of the great authentic Mexican recipes featured in the “Recipes From South Of The Border” cookbook.  In this book, you will find the finest examples of culinary creativity from this intriguing and vibrant country.

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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Mexican Corn Bread

1 cup cornmeal
1 cup flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon chili powder
2 eggs — beaten
1/2 cup milk
1/2 cup butter — melted
1 tablespoon jalapeno pepper — chopped
1/2 cup sweet red peppers — chopped
1/2 cup onion — chopped
1 cup creamed corn
1 cup Monterey jack cheese — shredded

Sift dry ingredients together into a bowl.  In another bowl, beat together milk and eggs. Then beat in melted butter.

Add wet mixture into dry ingredients. Stir in remaining ingredients. Mix thoroughly.

Pour into a greased 8′ or 9′ square pan. Bake in a preheated oven for 30 minutes at 400 degrees F.

Source – Recipes From South Of The Border

Enjoy these great tasting recipes from our forum:

Skirt Steak Fajitas w/ Pico De Gallo

Baja Fish Tacos

Guacamole

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Melon Madness Smoothie

I’m sure you’re looking forward to enjoying the weekend.  To help you do just that, I have selected some great-tasting recipes that can be prepared in a flash.  Before I get to those, I would like to share a secret recipe for a cool and sweet melon smoothie that is sure to tickle your taste buds.

This recipe is only one of the healthy smoothie recipes featured in the “Sensational Smoothies” recipe book.  This book contains a delicious collection of smoothie recipes to help you stay healthy and full of energy.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download this title and many others right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

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Melon Madness Smoothie

3/4 cup honeydew melon balls
3/4 cup watermelon balls
1/2 cup vanilla low-fat yogurt
1 cup crushed ice
juice of 1 lime

Combine all the ingredients in a blender and blend until smooth.  Pour into a tall glass and enjoy.

Serves 1

Enjoy these great-tasting recipes from our forum:

Shrimp & Noodle Bake

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Spanish Style Chuck Steak

Find these recipes and many more our Recipe Exchange Forum: Go Here

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Until next time… Be Well!

Kind Regards,

Ron

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