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Today I have a secret recipe for a wonderful seafood dish at Red Lobster.

This recipe is so delicious and you are going to love the wasabi soy sauce.  If you are not crazy about salmon, then substitute halibut or tilapia.

Enjoy!

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New Secret Recipe
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24 oz (4 each 6oz portions) fresh salmon
1/4 cup cracked black pepper
2 tsp sea or kosher salt
2 tbsp pure olive oil or canola oil
2 cups prepared wild rice
4 portions cleaned asparagus spears (fresh)
2 tbsp wasabi soy drizzle (recipe below)

Prepare your favorite version or variety of wild rice, and hold warm for service.

Add oil to heavy bottom pan over medium high heat.

Dust top of salmon with a mix of the peppercorns and salt.

Place salmon, pepper side down in hot oil. Cook approximately 2 minutes then flip to other side.

Cook salmon another 3 minutes.

Place asparagus in pan with salmon, and allow both to cook another 3-4 minutes depending on thickness of salmon.

Place rice on plate, top with asparagus, then salmon.

Drizzle with wasabi soy.

Wasabi Soy:

1 cup low sodium soy sauce
1 tsp reconstituted wasabi powder or wasabi paste
1 tbsp dry sherry (optional)
1 tbsp sugar
1 tsp corn starch
1 tsp water

Combine soy, wasabi, sherry, and sugar. Place on stove on medium high heat, do not boil.

Combine water and corn starch, mix to a paste or slurry.

Bring soy mixture to a simmer, allow to cook for 2-3 minutes.

Add corn starch mixture and stir constantly for 1 minute.

Serve sauce at room temperature, store refrigerated.

Serves 4

Source: Red Lobster

Until Next Time… Be Well!

Kind Regards,

Ron

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Today I have a secret recipe for a delicious sweet treat.  There is nothing better than some rich and smooth fudge.  Typically we think of chocolate when it comes to fudge, but this recipe is for a peanut butter version that I’m sure you will fall in love with.

This recipe is only one of the great candy recipes featured in the “Delicious Candy Recipes” cookbook.  In this book, you will find a complete collection delicious recipes for all of your favorite candies.

Members of our Discount Cookbook Club 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:

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

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Enjoy!

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New Secret Recipe
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Peanut Butter Fudge

4 1/2 cups white sugar
1 (7 ounce) jar marshmallow creme
1 1/2 cups evaporated milk
1/4 cup butter
2 cups peanut butter chips

Butter one 7″x11″ or 9″x13″ inch pan.

In a 4 quart saucepan combine the sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil.

Boil and stir for 5 minutes. (It will burn easily so watch it carefully.)

Remove from the heat and stir in the peanut butter chips. Beat until chips are melted.

Spread mixture into pan and let cool then cut into small squares.

Yield: 8 dozen squares

Source – Delicious Candy Recipes:

Click For Details

Until Next Time… Be Well!

Kind Regards,

Ron

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Today I have a delicious 5 star secret recipe, but first I would like to share some Super Bowl recipe ideas from our forums:

- Sesame Chicken Wings

- Tenderloin Tips In Beer

- Spicy Stuffed Mushrooms

Get more Super Bowl recipes on our Secret Recipe Forum:

Click For Details

The 5 star secret recipe below comes from Palomino’s in Westwood, California and would also make for a great Super Bowl recipe.

Serve this yummy tomato-basil-olive-feta-garlic topping with sliced ciabatta or your favorite crusty bread.

Enjoy!

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New 5 Star Secret Recipe
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1 (14-ounce) can whole tomatoes in juice, crushed by hand with juice
1/4 cup extra-virgin olive oil
1/2 teaspoon minced garlic
Pinch kosher salt
1 tablespoon julienned fresh basil
2 tablespoons pitted and coarsely chopped Kalamata olives (several olives)
1 tablespoon finely diced red onion
2 tablespoons crumbled feta cheese
2 tablespoons red wine vinegar
Sliced ciabatta, for serving

In a large bowl, stir together the crushed tomatoes, olive oil, garlic, salt, basil, chopped olives, onion, feta and red wine vinegar. Cover and refrigerate overnight to give the flavors time to marry.

Stir again and taste, adjusting the seasonings and flavorings, if desired, before serving. Serve with sliced ciabatta bread.

Servings: Makes about 3 cups relish

Source: LA Times

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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Today I have a secret recipe that will be a great addition to your Super Bowl party spread.

This flatbread recipe comes from Olive Garden and combines the flavors of fresh tomatoes and basil on a crisp thin crust, topped with cheese.

Enjoy!

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New Secret Recipe
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8 Roma or plum tomatoes, diced
1 garlic clove
3 garlic cloves, chopped
1 1/2 cup mayonnaise
1 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
4 cups shredded mozzarella cheese
20 medium fresh basil leaves, stemmed and chopped (about 1/2 cup)
1/2 cup Parmesan cheese, grated
14 Tbsp extra virgin olive oil, divided
11 oz container of refrigerated thin crust pizza dough

Preheat oven to 350ºF.

Dice tomatoes into small pieces. Transfer to a mixing bowl.

Add chopped garlic, salt, pepper, 1/2 of chopped basil (about 1/4 cup), and 4 Tbsp olive oil.

Set aside and allow mixture to marinate for 10 minutes.

Flatten pizza dough into rectangle pan as indicated on package, reaching to pan edges.

Drizzle dough with olive oil and brush it over dough.

Bake dough at 350ºF for 10 minutes on center rack.

Remove from oven and allow to cool slightly, about 2 minutes.

Cut garlic clove in half and rub, cut side down, onto the surface  of the bread. The slight warmth of the bread will help extract the garlic flavor.

Allow bread to cool completely, about 10 more minutes.

Increase oven temperature to 450ºF.

Combine mayonnaise and garlic powder in a mixing bowl. Evenly spread onto the bread’s surface.

Top with shredded mozzarella to evenly cover surface.

Drain tomato mixture and spread evenly over the bread.

Sprinkle with grated Parmesan cheese.

Return flatbread to oven for 5-7 more minutes or until golden, crisp and bubbly.

Garnish with remaining chopped basil and serve.

Source: Olive Garden

Until Next Time… Be Well!

Kind Regards,
Ron

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Today I have a secret recipe for you that will be perfect to make for the upcoming Super Bowl.  This is an easy crock-pot recipe for a hearty chili with a bit of a kick.

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 delicious recipes that can be easily prepared in your crock-pot.

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

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Enjoy!

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New Secret Recipe
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2 tablespoons olive oil
2 cups onions, chopped
salt, to taste
Cayenne pepper, to taste
1 1/2 lbs. stew meat, cut into cubes
1 lbs lean chop meat
1 large red bell pepper, chopped
1 large hot pepper, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
crushed red pepper, to taste
2 teaspoons dried oregano
4 cloves garlic, chopped
3 cups crushed tomato
1/4 cup tomato paste
6 cups beef or vegetable stock
1 (15-oz.) can red kidney beans
1 (15-oz.) can dark red kidney beans
1 (15-oz.) can white kidney beans
1 (15-oz.) can Great Northern beans

In a large skillet, heat the olive oil. Add the onions and saute for 3-4 minutes. Season with salt and cayenne pepper.

Add the stew meat, ground beef, chili powder, cumin, crushed red pepper and oregano. Brown the meat for 5-7 minutes.

Stir in the garlic and chopped peppers. Cook for another 2-3 minutes.

Meanwhile, in your slow cooker, add the stock, crushed tomato, tomato paste and the beans. Put the slow cooker on hot and cover.

Once you have browned the meat, add it to the slow cooker and stir well.

Put the slow cooker on low and cover. Cook for 4-6 hours, stir occasionally.

Serves 8-10

Source – Set It & Forget It Crock Pot Recipes:
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Until Next Time… Be Well!

Kind Regards,

Ron

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Hope you are doing well.

Today I have a great 5 star secret recipe from Milk in Los Angeles, California.

Milk is known for their amazing bake shop.  One of their popular items is the molasses cookies.  These thin cookies are so rich, you will definitely need a tall glass of cold milk to go with them.  I will warn you now, it is impossible to eat just one.

Milk serves the cookies garnished with a sugar glaze. You can substitute royal icing if desired.

Enjoy!

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New 5 Star Secret Recipe
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1 cup (2 sticks) butter
2 cups sugar
2 eggs
1/2 cup molasses
3 1/3 cups plus 1 tablespoon (14.5 ounces) flour
1 tablespoon baking soda
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon salt
1/2 teaspoon ground cloves

Heat the oven to 325 degrees F.

In the bowl of a stand mixer, or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, to the mixture until thoroughly incorporated. Beat in the molasses.

In a separate bowl, whisk together the flour, baking soda, cinnamon, ground ginger, salt and ground cloves. With the mixer running, slowly add the dry ingredients to the mixture until completely incorporated.

Spoon the batter into mounds (about 2 tablespoons each) and place on a parchment-lined cookie sheet (space the cookies at least 3 to 4 inches apart, as they will spread). Bake the cookies until set, about 18 minutes, rotating halfway through for even coloring.

The sugar glaze can be made with 3 tablespoons water heated with 1 1/2 tablespoons each corn syrup and fondant in a saucepan until combined, then beaten with 2 cups plus 3 tablespoons powdered sugar until smooth.

Makes 2 Dozen Cookies

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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Hope you’re having a great week.

Today I have a secret recipe for a popular fondue recipe from The Melting Pot. Fondues are great for parties and always a nice touch for a romantic dinner.

This recipe calls for Kirschwasser, which is a German clear brandy distilled from cherry juice and pits.  If you can’t find Kirschwasser, then either omit or substitute your favorite brandy.

Enjoy!

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New Secret Recipe
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3 and 1/2 cups (14 oz.) shredded Swiss cheese
2 tbsp. all-purpose flour
1 cup white wine
2 tbsp. fresh lemon juice
2 tsp. finely chopped garlic
1 oz. cherry-flavored liqueur (Kirschwasser recommended)
1/2 tsp. freshly ground pepper
Dash of grated nutmeg

Toss the cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with two inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the wine into the bowl.

Stir in the lemon juice and garlic using a fork. Cook for 30 seconds stirring constantly.

Add half of the cheese, and stir constantly until the cheese is melted. Add the remaining cheese a small amount at a time stirring constantly. Pour the liqueur slowly around the edge of the bowl.

Pull the cheese mixture away from the edge of the bowl and cook for about one minute or until the alcohol cooks off. Stir the liqueur into the cheese. Stir the pepper in gently. Pour into a warm fondue pot and keep warm over low heat. Garnish with a dash of nutmeg.

Source: The Melting Pot

Until Next Time… Be Well!

Kind Regards,

Ron

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Hope you had a nice weekend.

We had our first snow fall of the winter this weekend, but fortunately it wasn’t bad at all.  It was quite cold though, so we spent most of the weekend indoors.  I’m not complaining, it gave me time to try out my new wok.

I made today’s secret recipe in my wok and everyone loved it!  Beef stir fry with black bean sauce is one of my favorite dishes, and this was my first time making it at home.  This recipe is only one of the great authentic Chinese recipes featured in the “Real andHealthy Chinese Food Recipes” cookbook.  In this book, you will find delicious healthy recipes for all of your favorite Chinese dishes.

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

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

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Enjoy!

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New Secret Recipe
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Ingredients:

3/4 pound beef
1 celery stalk
1 green onion
1/2 carrot
1 tablespoon fermented black beans
1 tablespoon chili paste
2 garlic cloves
2 ginger slices
1/2 teaspoon sesame oil

Marinade:

1 tablespoon soy sauce
1 tablespoon wine
1 teaspoon cornstarch
dash of pepper

Sauce:

1/4 cup water
1 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon cornstarch

Cut beef across the grain into thin, bite-sized pieces. Mix marinade ingredients. Marinate beef for twenty minutes.

While marinating beef, prepare vegetables and sauce. Mix sauce ingredients and set aside.

Slice celery and carrots into thin slices. Peel and mince garlic cloves and ginger. Wash black beans and let sit for a few minutes to soften. Mince.

Heat wok and add 1 teaspoon of oil. When oil is ready, stir-fry celery, carrot, and green onion until tender and crisp. Remove vegetables from the wok and set aside.

Reheat the wok and add 2 tablespoons of oil. Stir-fry the ginger, garlic, and black beans until fragrant. Add the chili paste and the marinated beef. Stir-fry until there is no redness in the beef.

Give the sauce mixture a quick stir and add to the beef. When the sauce is boiling add the cooked vegetables. Mix well.

Remove from wok, sprinkle with sesame oil and serve.

Source – Real and Healthy Chinese Food Recipes:

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Until Next Time… Be Well!

Kind Regards,

Ron

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So glad it is Friday!

Today’s 5 star secret recipe is for a winter root vegetable soup that comes from Chef Evan Treadwell of Lido Restaurant in Shell Beach, California.

At the restaurant, they garnish the soup with whipped crème fraîche and black truffle shavings.  Since truffles are quite expensive for the home cook, Chef Evan suggests garnishing this soup with a couple sauteed mushrooms and a drizzle of truffle oil.

You can find truffle oil at your local gourmet food shop or you can order online here.  Also note, truffle oil has a very strong flavor, so a little bit goes a long way.

Enjoy!

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New 5 Star Secret Recipe
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2 cups sliced leeks, white part only, cleaned and sliced into 1/4-inch strips (from about 3 whole)
1/4 cup ( 1/2 stick) butter
2 sprigs thyme
2 bay leaves
4 1/2 cups diced boiling potatoes (from a scant 2 pounds), peeled and diced into 1/4 -inch cubes
1 1/2 cups diced parsnips (3 to 4 whole), peeled and diced into 1/4-inch cubes
1 celery root (about 1 pound), peeled and diced into 1/4 -inch cubes
1 quart chicken broth, more as desired
Salt and white pepper
1 cup heavy cream
White truffle oil

In a medium heavy-bottom soup pot heated over medium-high heat, saute the leeks in the butter until tender, 3 to 5 minutes, stirring frequently, and being careful not to burn the butter. Stir in the thyme and bay leaves and continue to cook until aromatic, about 1 minute.

Stir in the potatoes, parsnips, celery root and broth and bring the mixture to a good simmer. Season with one-half teaspoon salt and a pinch of pepper, or to taste. Cook until the parsnips begin to become tender, 15 to 20 minutes. Reduce the heat to a gentle simmer and stir in the cream. Continue to cook until all of the vegetables are tender, an additional 5 to 10 minutes. Remove and discard the thyme sprigs and bay leaves.

Purée the soup until smooth using a blender or immersion blender.

Strain the soup through a fine mesh strainer and season as desired with additional salt and pepper. Add the truffle oil, a few drops at a time, to taste.

Ladle the soup into bowls and serve immediately.

Serves 6-8

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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Hope you’re having a great week.

Today I have a secret recipe for a unique breakfast idea.  This recipe from Panera Bread is for grilled banana sandwiches. The dish is easy to prepare and will quickly become a favorite in your home.

Enjoy this sweet and toasty way to start your day.

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New Secret Recipe
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1 large banana
1 1/2 tablespoons low-fat whipped cream cheese
1 1/2 tablespoons peanut butter
1 tablespoon honey
pinch of salt
4 (3/4″-thick) slices White Whole Grain bread

Cut off 1/4 of the banana and mash in a bowl with a fork; stir in the cream cheese, peanut butter, honey, and salt. Spread over 2 bread slices.

Coat a large skillet with cooking spray and place over medium-high heat. Slice the remaining banana in half lengthwise and then in half crosswise. Place the banana halves in the pan and cook until caramelized. Arrange the bananas over the cream cheese spread and top with the remaining slices of bread.

Wipe out the skillet, add a spritz more cooking spray, and place over medium heat. Add the sandwiches and cook until browned on each side.

Makes 2 servings.

Source: Panera Bread

Until Next Time… Be Well!

Kind Regards,

Ron

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