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This past weekend I made the most delectable breakfast for my family and boy was it a hit!  If you’ve ever tried the French Toast Napoleon at The Cheesecake Factory, then you already know how rich and yummy this dish is.

They take 3 thick slices of egg bread and soak them in their signature batter then cook until golden brown.  The secret to this dish is to let the bread soak in the batter for 10 minutes.  This creates a crispy outside with a luscious velvety inside.  The addition of strawberries and glazed pecans give this dish a wonderful flavor and texture.

I’ll warn you now, this French toast is devilishly delicious and very filling!

Enjoy!

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New Secret Recipe
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2 cups French Toast Batter (see below)
6 slices egg bread or Challah bread
1/4 cup melted butter
3 cups strawberries, sliced and tossed with a little sugar
2 cups whipped cream
1/2 cup glazed pecans (readily available at most grocery stores and gourmet markets)
1 tablespoon powdered sugar
Maple syrup, heated

Dip the egg bread in French Toast Batter. Gently squeeze the bread slices in several different spots (especially near the edge/crust) to help absorb the batter. Allow the batter to absorb into the bread while it rests for 10 minutes.

Drizzle melted butter onto a pancake grill or large sauté pan.

Place the soaked egg bread onto the oiled grill and cook until golden brown on both top and bottom (approx. 4 minutes per side).

When the French toast is done, place one slice on the plate. Using a large spoon, sprinkle a some of the sliced strawberries over the top of the French toast, making sure to spread it close to the edge, all the way around. Place the second piece of French toast on top of the first and sprinkle more sliced strawberries over the bread, again, making sure to spread it close to the edge, all the way around. Place the last piece of French toast on top of the others. Sprinkle a little more sliced strawberries on top of the bread, but this time with a little more in the center and allowing some of the strawberries to fall randomly onto the plate around the

French toast. You can also drizzle a little juice around the edge of the French toast. Repeat this procedure with the second plate.

Garnish the French toast with some whipped cream and the glazed pecans. Sprinkle powdered sugar on top and all around the plate.

Serve warm maple syrup on the side. Bon appétit.

French Toast Batter:

4 eggs
1 cup half and half (or milk)
1 tablespoon vanilla
2 tablespoon sugar
3/4 tsp. cinnamon

Put all ingredients into a blender and blend together for a few seconds or until smooth.

Serves 2

Source: Good Day New Yor

Until Next Time… Be Well!

Kind Regards,

Ron

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Today I have a new 5 star restaurant recipe for a rich and deeply flavorful smoked brisket.  At La Sandia in Santa Monica, they are known for an amazingly tender beef brisket that they serve with a creamy cotija rice and salsa pibil.  This sweet and spicy salsa compliments the smokey brisket very well.

This is a perfect dish to make if you are entertaining friends or family.  Allow plenty of time for marinating and the slow and low cooking method. I recommend you start preparing this dish at least two days before you plan on serving it.  The time and effort that goes into recreating this dish will all be worth it once you taste this incredible smoked brisket.

Enjoy!

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New 5 Star Secret Recipe
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Brisket rub

2 tablespoons light brown sugar
1 tablespoon plus 1 teaspoon ground ancho chile pepper
1 tablespoon plus 1 teaspoon salt
1 tablespoon whole black peppercorns
1 1/2 teaspoons ground paprika
Heaping 1/8 teaspoon ground cayenne pepper
Heaping 1/8 teaspoon ground cumin
Heaping 1/8 teaspoon dried oregano

In a medium bowl, whisk together the brown sugar, ancho chile, salt, peppercorns, paprika, cayenne pepper, cumin and oregano.
Store the rub in an airtight container in a cool, dark place. This makes about one-third cup of rub.

Salsa Pibil

1 tablespoon olive oil
1/2 tablespoon butter
1 cup chopped onion
1/2 teaspoon chopped garlic
2/3 cup chopped and seeded tomatoes
1 tablespoon plus 3/4 teaspoon achiote paste
1/2 cup chicken broth
1 cup orange juice
1 small bay leaf
3/4 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 habanero pepper, halved lengthwise
2 teaspoons honey, more to taste
1 1/2 teaspoons white vinegar, more to taste
1 1/2 teaspoons lime juice, more to taste

In a large sauté pan, heat the oil and butter over medium-high heat until the butter is melted and the oil is hot. Add the onion and sauté until translucent, 5 to 7 minutes, stirring frequently. Add the garlic and stir until translucent. Stir in the tomato, and reduce the heat to a gentle simmer.

In a blender, purée the achiote paste with the chicken broth. Pour the mixture over the onion-tomato mixture, then stir in the orange juice, bay leaf, oregano, thyme and habanero pepper. Gently simmer the mixture for 15 minutes to develop the flavors, then pick out the habanero.

Purée the mixture in the blender. Taste, and add back the habanero, a little at a time, until the desired heat is reached. Blend in the honey, white vinegar and lime juice. Taste and adjust the flavors as desired.

Cotija white rice

2/3 cup butter
3 cups cooked white rice
2 teaspoons salt, or to taste
2/3 cup Cotija cheese
1 1/4 cup heavy cream

In a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the white rice and salt, gently stirring until the rice is heated through, then stir in the cheese and heavy cream and continue to stir until the mixture is thoroughly warmed through. Taste, and adjust the salt as desired.

Smoked brisket

7 to 8 pounds brisket, with all but ½ inch of the fat cap removed
Brisket rub
Wood chips (we used hickory)
Salsa pibil
Cotija rice

Cut the brisket into large chunks (roughly 4-inch pieces). Place the brisket in a large bowl and pour over the brisket rub. Massage the rub evenly onto each of the pieces, coating each one entirely.

Place the meat in a single layer in a large baking dish and refrigerate, uncovered, overnight.

The next day, heat the oven to 250 degrees.

Cover the baking dish with foil and cook the brisket for 12 hours. The brisket can be made up to this point up to 2 days in advance; cool the brisket after cooking, then cover and refrigerate until needed. Reheat the brisket in a 250-degree oven until thoroughly warmed through.

Prepare an outdoor or stove-top smoker. Place the cooked brisket in the smoker (depending on the size of the smoker, smoking may need to be done in batches), and start the smoker.

When the smoker starts smoking, seal it and smoke the brisket for 5 minutes to flavor the meat. Remove and slice before serving.

The brisket will keep for up to 1 week, covered and refrigerated.

Serve the sliced brisket with the salsa pibil and Cotija rice.

Serves 6-8

Source: L.A. Times

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Ron

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After this rainy week we had here in New York, I am looking forward to some nice weather this weekend.  I’ve been cooped up indoors all week, so I plan on spending as little time as I can in the kitchen – and I recommend the same to you!

To help you do just that, I have shared some delicious recipe ideas below that are quick and easy to prepare.  Before I get to those, I have another recipe for a yummy pepperoni French bread pizza that can be made in a flash.  Once you see how quickly this pizza can be made, you will wonder why you ever bought one of those frozen pizzas.

This recipe is only one of the creative pizza recipes featured in the “212 Hot & Delicious Pizza Recipes” cookbook.  In this book, you will find a complete collection of delicious recipes for all kinds of pizza.

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 at:

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1 loaf french bread
3 cups Spaghetti Sauce
1/4 cup Parmesan cheese
1 cup Mozzarella cheese, grated
3 ounces pepperoni slices

Slice loaf of French bread in half lengthwise.

Layer sauce, Parmesan cheese, pepperoni and mozzarella cheese on each half.

Set oven to broil or 550 degrees F. Place bread on baking sheet, and put in the oven. Broil until Mozzarella is melted.

Cut into serving size pieces.

Makes 2 Pizzas

In the mood for something different?

Try these great tasting and easy-to-prepare recipes from our forum:

- Dutch Oven Layered Chicken Three-Cheese Enchilada

- Cajun Turkey Burgers

- Fast & Crispy Chicken Fingers

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Today I have a fun secret recipe that will show you how easy it is to make one of Texas Roadhouse’s most popular appetizers.  Many steakhouses offer some kind of fried onion appetizer and at Texas Roadhouse they are known for their Cactus Blossom.

They take a jumbo-sized onion and slice it to create onion petals that are coated in a seasoned batter and deep fried.  In the end, it looks like the onion has blossomed open to reveal all the yummy crispy petals within.  They serve it with a spicy dipping sauce that is out of this world.  I make this zesty sauce often as it is also a great dip for french fries and tater tots.

Sweet Vidalia onions work best with this recipe and can often be found in larger sizes.  One extra large onion will make enough for 4-6 people, but if you’re only cooking for 2, a small onion is all you’ll need.

Enjoy!

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New Secret Recipe
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canola oil
1 extra large onion

Chili-Horseradish Dipping Sauce:

1 cup mayonnaise
1 cup sour cream
1/4 cup prepared chili sauce
1/4 teaspoon cayenne pepper
2 tablespoons horseradish sauce

Seasoned Flour:

1 cup flour
2 teaspoons paprika
1 teaspoon sugar
1 teaspoons garlic powder
1/2 teaspoon black pepper

Onion Batter:

3/4 cup flour
1 teaspoons garlic powder
1 tablespoon paprika
3/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 1/2 cups cornstarch
1/2 teaspoon salt
1 teaspoon garlic salt
12 ounces beer

Mix mayonnaise, sour cream, chili sauce, cayenne pepper and horseradish sauce in a medium mixing bowl until well combined. Refrigerate until ready to serve.

Heat the oil in a deep fryer or large stock pot to 375-400 degrees Fahrenheit.

Prepare the seasoned flour mix by combining flour with garlic powder, paprika, sugar and pepper in a large mixing bowl. Whisk seasonings and flour to incorporate well.

Slice 3/4 inch off the root end of the onion.

Make 12-16 slices into the trimmed end working in a clockwise manner. Do not cut completely through the onion, leaving about an inch of uncut onion near the opposite root end.

Remove about 1 inch of the center petals from each onion.

Toss the onions in the seasoned flour to coat well. Peel back the petals slightly to allow the flour to reach between each petal, but do not remove.

Combine remaining flour, paprika, pepper, cornstarch, salt, garlic salt and beer in a second large mixing bowl. Whisk well until smooth.

Dip the floured onion in the batter. Allow excess batter to drip off the onion.

Use a fryer basket to carefully place the battered onions, one at a time, into the hot oil. Cook for about 90 seconds, flip and cook for an additional 90 seconds.

Place on a serving platter and insert the cup of dipping sauce in the center of the onion.

Serves 4-6

Source: FOX Providence

Until Next Time… Be Well!

Kind Regards,

Ron

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Today I have a new 5 star restaurant recipe for an incredibly delicious seafood dish that is served at the Opal Restaurant & Bar in Santa Barbara, California.  In my opinion, the sauce is what makes the dish a hit, and that is the case with Opal’s Grilled Mahi-Mahi.

They take a perfectly grilled piece of Mahi-Mahi and top it with a vibrant sauce that combines the flavors of fresh cilantro and jalapeños.

Using the recipe below, you can create this flavorful dish at home. The jalapeño-cilantro sauce is very versatile and can be enjoyed over other fishes as well like tilapia, halibut and swordfish.

Enjoy!

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New 5 Star Secret Recipe
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Jalapeño cilantro sauce:

1 teaspoon olive oil
1/2 cup diced onions
1/2 jalapeño, chopped (remove seeds for less heat)
1 teaspoon crushed garlic
1/2 cup dry white wine
4 cups heavy cream
1 bunch cilantro, chopped (about 1 1/2 cups)
Cracked sea salt
Fresh cracked black pepper
Tabasco or lemon juice, to taste

In a large, heavy-bottom saucepan, heat the olive oil over medium high heat, then add the onions, jalapeño and garlic and cook until caramelized, about 10 minutes, stirring frequently. Stir in the white wine and cook until the wine reduces by half, 2 to 3 minutes.

Stir in the heavy cream and cook over high heat until the liquid reduces by half, about 10 minutes.

Remove from heat and stir in the cilantro. Blend the sauce using a stand or immersion blender, then strain. Season to taste with salt and pepper. If desired, adjust the heat with Tabasco and brighten with a little lemon juice. This makes about 2 cups sauce. The sauce will keep, refrigerated, up to 2 days.

Grilled mahi-mahi and assembly:

6 (6-ounce) mahi-mahi fillets
Olive oil
Coarse salt
Freshly ground pepper
1 cup Jalapeno cilantro sauce, more if desired

Brush each side of each mahi-mahi with olive oil and season with a pinch each of salt and pepper. Grill the fish over medium-high heat until firm and opaque on each side, 2 to 4 minutes (timing will vary depending on the thickness of the fillets). Plate the grilled fish, dividing the sauce among each serving. Serve immediately.

Serves 6

Source: L.A. Times

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Hi {!firstname_fix},

I hope you had a great week.

This Saturday is Cinco de Mayo and since it falls on a weekend, there is no reason not to have a Mexican fiesta!  I’m a huge fan of Mexican food so I love any excuse to enjoy their spicy cuisine and vibrant flavors.

To help get your party started I’ve included some yummy Cinco de Mayo themed recipes below for you to enjoy this weekend.  First up, I have a secret recipe for a spicy chipotle salsa that goes great with  tortilla chips or as a topping on your favorite Mexican dishes.

This recipe is only one of the great salsa recipes featured in the “Secret Salsa Recipes Revealed” cookbook.  In this book, you will find a complete collection of award winning salsa recipes that can be easily prepared in your home.

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 at:

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6 small tomatillos, husked
5 large garlic cloves
4 plum tomatoes
1/4 large onion
3 canned chipotle chiles in adobo, seeded and finely chopped,
with 2 teaspoons of the adobo sauce
3 tablespoons finely chopped fresh cilantro
Coarse salt
1/2 teaspoon sugar

Heat a large cast-iron skillet. When it is very hot, add the tomatillos, garlic cloves, tomatoes and onion and cook over low heat, turning frequently, until blackened in spots and softened, 8 to 10 minutes. Transfer the vegetables to a plate and let cool.

Put the tomatillos, garlic, tomatoes and onion in a food processor and pulse until coarsely chopped.

Add the chipotles and adobo sauce, cilantro, salt and sugar and pulse just until combined.

Makes 2 Cups

Try these great tasting and easy-to-prepare Cinco do Mayo recipes from our forum:

- Skirt Steak Fajitas w/ Pico De Gallo

- Baja Fish Tacos

- Guacamole

- Cinco de Mayo Cocktail Recipes

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Sometimes it doesn’t matter how long I have slaved over the stove to prepare a great meal, there is bound to be that one guest who is difficult to please.  So today I am going to share with you one of my go-to recipes when I have a picky eater in the house.

Chick-Fil-A is known for their delicious chicken and one of my favorite items is the chicken nuggets.  Who doesn’t like nuggets?  So when I am entertaining guests, I make a small batch of Chick-Fil-A style nuggets just in case I encounter that picky person.  And of course, kids absolutely love these too.

Enjoy!

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1 lb chicken breasts, cut into bite sized nuggets
3/4 cup bread crumbs made from dry, toasted bread
3/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1 teaspoon sugar
1 teaspoon Lawry’s seasoning salt
1/2 teaspoon black pepper
1 cup buttermilk
2 eggs, whisked
vegetable oil, for frying

In a large bowl, add chicken pieces and buttermilk. Allow chicken to sit in the buttermilk as long as you can (at least one hour, but preferably overnight).

Place dried bread into a food processor and process until fine.

Pulse in the flour, garlic powder, onion powder, sugar, seasoning salt, pepper and paprika.

In a large dutch oven (or deep fryer if you have one), heat 2 inches of vegetable [or peanut] oil to 350 degrees over medium-high heat.

Transfer flour mixture to a bowl and begin setting up your dipping station. Whisk eggs in a separate bowl.

Piece by piece, remove chicken from buttermilk and dredge in bread crumb/flour mixture, then egg wash, then back into bread crumb/flour mixture.

Once all pieces have been coated, you can start putting them into the hot oil. Be careful not to add too many chicken pieces to the oil, so that all pieces will cook evenly.

Cook for about 1 1/2 minutes, then flip chicken pieces over, if necessary, and cook for another 1 1/2- 2 minutes. Chicken is ready when the coating is medium golden brown.

Transfer chicken pieces to a paper towel lined plate to absorb any excess oil. Repeat with remaining chicken.

Source: The Recipe Secret Forum

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Ron

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Today I have a new 5 star restaurant recipe that is taken from the menu at The Oceanaire Seafood Room in Washington D.C.  The Oceanaire is known for their fresh and flavorful seafood dishes and one of their most popular menu items is the Maryland-style crab cakes.

These tender, soft crab cakes are baked, not fried, and can be assembled ahead of time and then heated at the last minute.  Perfect if you’re planning for company!

The restaurant recommends serving the cakes with mustard mayonnaise (mayonnaise seasoned with a small amount of dry mustard, Dijon mustard, Worcestershire sauce and salt and thinned with a little cream) or tartar sauce.

Enjoy!

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New 5 Star Secret Recipe
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2 eggs
1 cup mayonnaise
3/4 teaspoon Dijon mustard
1 1/4 teaspoons Old Bay Seasoning, divided
3/4 teaspoon fresh chopped tarragon
1/4 cup finely chopped onion
1 tablespoon finely chopped celery
1/4 pound (scant 2 cups) crustless cubed white bread (about 1/4 loaf), cut into small cubes
1 pound jumbo lump crab meat, drained of any liquid
2 tablespoons butter, at room temperature

In a medium mixing bowl, whisk together the eggs, mayonnaise, mustard, three-fourths teaspoon Old Bay Seasoning, tarragon, onion and celery to make a dressing.

In a large mixing bowl, toss the bread with half of the dressing, mixing until the dressing is absorbed by the bread and the cubes are slightly broken up. Add additional dressing if the cubes are too dry.

Gently mix in the crab, being careful not to break up the lump pieces. The mixture should hold its shape when formed into a ball with your hand. If it is too dry, add additional dressing until the mixture comes together. You might not use all of the dressing.

Divide the mixture and form into 8 crab cakes. Place the cakes on a greased cookie sheet or sheet pan.

In a small bowl, stir the butter together with the remaining one-half teaspoon Old Bay Seasoning. Top each cake with a small dollop of the seasoned butter.

Bake the cakes until golden brown, about 10 to 12 minutes. Serve warm.

Makes 8 (4-ounce) crab cakes

Source: L.A. Times

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The weekend always comes and goes so quickly!  That is why I love recipes that can be prepared with only a few easy steps and they still taste like I slaved over the stove for hours.  The best kitchen tool for this is a crock pot because you can set it up in the morning and then go enjoy the day while it works its slow cooking magic.

My all time favorite crock pot recipe is barbecue pulled pork and I have included a great recipe for it below that can be made in four ridiculously easy steps.  This is one recipe that is absolutely fool proof.

This recipe is only one of the great crock-pot recipes featured in the “Set It & Forget It” cookbook.  In this book, you will find a complete collection of delicious recipes that can be easily prepared in your crock-pot.

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 at:

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Barbecue Pulled Pork

5 lb. pork butt
salt, black pepper, to taste
1 medium onion, sliced thin
2-3 cups of your favorite barbecue sauce

Turn your slow cooker on its low setting.  Trim the pork of any excess fat.
Season with salt and black pepper. Add the sliced onions.

Place the pork on top of the onions and pour half of the barbecue sauce over the top. Cover and cook for about 8 hours.

After cooking, transfer the pork to a bowl. Use two forks to shred the pork.

Put the shredded meat into the slow cooker with some of the reserved barbecue sauce and toss to combine. Serve on soft rolls.

Serves 8-10

In the mood for something different?

Try these great quick and easy recipes from our forum:

- Asian Chicken

- Easy Beef Tips in Mushroom Sauce

- Herbed Dijonnaise Pork Chops

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One of my favorite local markets is Trader Joe’s.  You just can’t beat the selection of natural and organic products that they carry at amazingly low everyday prices.

They make a delicious sun-dried tomato and pesto torta which has always been a hit when I served it at parties.  I soon discovered that this torta can be made at home in just a few easy steps.  I like to serve it with some crackers, fresh vegetables and lightly toasted crusty bread.

Enjoy!

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New Secret Recipe
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GREEN LAYER:

1 (8-ounce) container prepared pesto
2 (8-ounce) packages cream cheese, softened
2 tablespoons lemon juice
Garlic pepper to taste
1/2 cup fresh basil leaves

RED LAYER:

1 cup rehydrated sun-dried tomatoes, drained (to rehydrate tomatoes, cover with water and plastic wrap and microwave on high power 1 to 2 minutes until water boils; let stand 10 minutes or until very soft, then discard liquid)
2 (8-ounce) packages cream cheese, softened
1/2 cup roasted red peppers (from a jar), rinsed and well-drained
1/2 cup fresh basil leaves
Seasoned salt and garlic pepper to taste

WHITE LAYER:

1 (8-ounce) package cream cheese, softened
2 tablespoons butter
2 tablespoons lemon juice
1/4 to 1/2 teaspoon garlic pepper

To make Green Layer:

In a food processor fitted with a metal blade, process all green layer ingredients together until well-blended. Carefully spread evenly in a 7 1/2- or 8-inch springform pan lined with plastic wrap, or in a 9-inch glass pie plate. Refrigerate while preparing red layer.

To make Red Layer:

In a food processor combine tomatoes and cream cheese until as smooth as possible. Add red peppers and process until smooth. Add basil,seasoned salt and garlic pepper, then process until basil is finely chopped. Carefully spread over green layer. Refrigerate.

To make White Layer:

In a food processor combine cream cheese, butter, lemon juice and garlic pepper and process until smooth. Spread over red layer.

Refrigerate 6 hours or overnight.

To serve time, turn torta out of springform onto a serving plate (removing plastic wrap), leaving white layer on top. If using a pie plate, there’s no need to turn it out. Garnish with fresh basil leaves, cut-up red pepper pieces and toasted pine nuts. Serve with crackers and fresh cut vegetables, if desired.

Makes 20 to 25 servings

Source: Los Angeles Daily News

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Ron

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