Free Copycat Recipes from World Famous 5 Star Restaurants
Spaghetti Carbonara
Famous Restaurant Copycat Recipe Secrets
From Klee Brasserie Restaurant, NY
Serves 4
Ingredients:
1 cup mushrooms (porcini, shiitake or chanterelle)
1 pound imported spaghetti
½ cup diced pancetta
1 garlic clove, sliced
4 tablespoons heavy cream
Salt and cayenne pepper to taste
1 tablespoon grated Parmesan cheese
1 teaspoon chopped fresh chives
METHOD:
Clean the mushrooms and slice them thin. Cook the pasta in boiling,
salted water until al dente. Saute the pancetta and garlic in a
large pan over medium heat for 2 minutes. Stir in cream and
continue to cook for 2 minutes. Season with salt and cayenne. Add
the pasta. Divide the pasta among 4 large bowls. Sprinkle with the
cheese and the chives.
Source: NY Daily News
Black Sea Bass en Papillote from Aquavit (NY City)
Famous Restaurant Copycat Recipe Secrets
At Aquavit, where he's executive chef, Johan Svensson takes an
innovative approach to Scandinavian cooking. He's won widespread
accolades at the gorgeous restaurant, which showcases traditional
Scandinavian cuisine: Aquavit was awarded four stars and a ranking
of 9 out of 10 in New York magazine and has won the "Distinguished
Restaurants of North America" award three times.
Ingredients:
1 whole head of garlic
1 cup olive oil
1 large red onion, peeled and sliced into 1/2-inch thick slices
1 zucchini, sliced into 1/2-inch thick slices
1 cucumber, seeds removed, sliced on the bias 1/4-inch thick
2 beefsteak tomatoes, sliced 1/2-inch thick
Salt and pepper to taste
2 sprigs chopped fresh basil
2 sprigs chopped fresh parsley
Juice of 1 lemon
2 pounds cleaned black sea bass, cut into 4 portions
Method:
Roast the garlic in a pre-heated, 400-degree oven for 15 minutes.
Slice off the top, squeeze out the puree, and blend it with the
oil. Place the vegetables in a medium mixing bowl and season with
roasted garlic-olive puree, salt, pepper, basil, parsley and lemon
juice. Divide the vegetables evenly among four 8 by 8-inch sheets
of parchment paper. Season the bass with salt and pepper, place one
portion on top of the vegetables and fold the parchment together.
Wrap each parchment "package" in an 8 by 8-inch square of aluminum
foil and place on the grill. Then grill for 10 minutes or until the
fish is opaque. Remove from the heat and allow it to rest for 2
minutes before serving.
Serves 4
Source - NY Daily News/America's Secret Recipes
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"Heathe St. Claire, who owns Bondi Road on the Lower East Side, was
born in Sydney and raised both in Australia and in England. He
moved here 12 years ago and worked in a variety of restaurant
before opening The Sunburnt Cow in 2003. Just three years later, he
opened Bondi Road, a down-home Australian "surf cafe" specializing
in seafood.
This seafood recipe showcases a fish that is native to Australia
but that is now farm-raised in upstate New York. With its flaky
texture and mild flavor, it's delicious with a fresh papaya salad.
Barramundi Fillet w Papaya Salad from Bondi Road Restaurant (NY)
Famous Restaurant Copycat Recipe Secrets
Ingredients:
1 tablespoon fish sauce
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 tablespoon olive oil
Salt and pepper to taste
3 papaya, diced
2 tomatoes, diced
1/2 pound tiger shrimp, poached and diced
1/2 bunch fresh basil, finely chopped
1/2 bunch mint, finely chopped
1 teaspoon chopped garlic
For the fish:
4 (eight-ounce) barramundi fillets
Salt and freshly ground black pepper
Olive oil
Lemon wedges, for garnish
Method:
In bowl, whisk fish sauce, vinegar, lemon juice, olive oil, salt
and pepper. Add the papaya, tomato, shrimp, basil, mint and garlic.
Set aside.
Sprinkle the fish with salt and pepper. Heat the oil in a frying
pan over high heat. Place fish in the pan and cook it 2 to 3
minutes per side. When the fish flakes easily, it's done. If the
fish doesn't test done, return to the pan for another few minutes.
To serve, spoon some salad onto the plate, arrange the fillets on
top of the salad, and garnish with lemon wedges.
Serves 4
Source: NY Daily News
Bather's Pavilion
4 The Esplanade
Sydney, Australia 2088
02/9969 5050
Profile
The 1930s building that houses this restaurant at Balmoral Beach is
a gorgeous example of Australian Art Deco architecture now
converted into an airy, coolly elegant dining space. With its open
windows looking out over the Balmoral waterfront -- long a popular
setting for local artists, some of whose works hang on the
restaurant's walls -- this is a perfect place for a leisurely
weekend afternoon lunch.
Starters range from tuna sashimi with Bribie Island softshell crab
to a salad of quail with lime and fried basil noodles, green mango
and pickled cucumber. Main courses include steamed baby snapper
fillets with king prawn, coriander gremolata and rice noodles, and
an assiette de canard -- duck breast with hoisin sauce, rillettes
cannelloni and a foie gras custard. A highlight of the desserts was
a ménage à trois des chocolates with a vanilla Anglaise.
Crab and Green Papaya Salad with Lime and Chili Pepper Dressing
Famous Restaurant Copycat Recipes Secrets
Type of Dish: Salad
Servings: 6
Cuisine: Seafood
Ingredients
Dressing
1 cup lime juice
1/2 cup fish sauce
3 oz. palm sugar
1 lime, zested
1 large fresh red chili pepper, seeded and chopped finely
Salad
1 medium green papaya
1 cup fresh mint leaves
1-2 large fresh red chili peppers
2/3 cup peanuts, roasted
10 oz. tofu
1 cup peanut (groundnut) oil for cooking tofu
2 cups bean sprouts
15 oz. crab meat
Instructions
The Dressing
Mix the lime juice and fish sauce together. Chop the palm sugar
and add it to the liquid mixture, stirring until it is dissolved.
Add the lime zest and chili pepper. Mix to combine.
To Assemble Salad
Peel and grate (shred) the papaya. Slice the mint leaves very
finely so that you have thin, long shreds. Seed and finely slice
the chili peppers. Roughly chop the roasted peanuts.
Slice the tofu into small batons. Heat the peanut oil in a deep
frying pan (skillet) or a small saucepan over a medium heat. Add
the tofu and shallow-fry until it is lightly coloured and crisp,
about 8 minutes. Remove the tofu from the oil and drain it on
absorbent kitchen paper. Combine the prepared salad ingredients,
along with the bean sprouts and crab meat, and toss in a bowl with
enough salad dressing to coat.
To Serve
Arrange tofu on plates and place the salad on top. Ladle a little
extra dressing over the salad.
Source: Bather's Pavilion
Morton's Legendary Hot Chocolate Cake Copycat Recipe
Famous Restaurant Copycat Recipe Secrets
Ingredients:
-1 1/2 cups unsalted butter, at room temperature, plus more for the
souffle cups
Granulated sugar
-12 ounces bittersweet or semisweet chocolate,
coarsely chopped
-8 large egg yolks, plus 7 large eggs
-1 1/2 cups confectioners' sugar
-1/4 cup all-purpose flour
-18 fresh raspberries
-6 scoops vanilla ice cream
1. Preheat the oven to 350F. Generously butter six 6-ounce souffle
cups and sprinkle each with granulated sugar. Tap out the excess
sugar.
2. In the top of a double boiler set over barely simmering water,
melt the butter and chocolate together. Remove the top of the
double boiler pan from the heat.
3. In the bowl of an electric mixer fitted with the whisk
attachment and set on low speed, beat the egg yolks and eggs for
about 2 minutes, or until light and smooth. With the mixer running,
pour the melted chocolate into the bowl and mix for about 2 minutes
longer.
4. Put the confectioners' sugar and flour in a fine-mesh sieve and
sprinkle into the chocolate mixture. With the mixer on medium
speed, beat for 30 seconds, or until well mixed.
5. Pour the batter into the prepared souffle cups, leaving about
1/4 inches of space below the rim. Set the souffle cups on a baking
sheet and bake for 18 to 20 minutes, or until puffed and about 1
inch higher than the rim. The centers will be soft but not sticky.
6. Remove the cakes from the oven and immediately invert each onto
a serving plate. Remove the cup, and garnish each plate with three
raspberries and a scoop of vanilla ice cream.
Source: The Secret Recipe Forum
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