Top Secret Restaurant Recipes 2 (29 page)

1. Brown ground beef in a large saucepan over medium heat. Drain fat.

2. Add onion and pepper and saute for about two minutes.

3. Add remaining ingredients and simmer for 1 hour, stirring occasionally. Serve one cup in a bowl with the optional cheese, diced onion and whole jalapeno garnish on top.

DIP

2 tablespoons butter
¼ cup minced celery
¼ cup minced white onion
1 teaspoon crushed red pepper
flakes
2 cups heavy cream
1 ½ cups sliced white mushrooms
I cup blue crab
I cup bay shrimp, cooked
(smallest shrimp)

¼ teaspoon salt
1 cup shredded Cheddar
cheese
1 cup shredded Monterey Jack
cheese
2 green onions, sliced

BREAD

2 loaves Italian bread
½ cup butter, melted (1 stick)
½ teaspoon dried parsley flakes
¼ teaspoon garlic powder

1. Melt 2 tablespoons of butter over low heat in a large saucepan. Add celery, white onion and red pepper flakes and simmer slowly (sweat) the ingredients over low heat for 20 minutes. You don’t want the ingredients to turn brown; rather, you want them to cook slowly until the celery softens and the onion begins to turn translucent.

2. Add cream, mushrooms, crab, shrimp and salt to the pan. Turn the heat up a bit until the liquid begins to bubble, then bring the heat back down and let the mixture simmer for 20 minutes or until it reduces to about ½ the volume and becomes thick. Watch the saucepan carefully to make sure the mixture doesn’t bubble over. In the meantime, crank your oven up to broil.

3. Prepare the bread by cutting the loaves into ½-inch thick slices. Combine the dried parsley flakes and garlic powder with a stick of melted butter in a small bowl. Brush some of this garlic butter on each side of each bread slice and toast the bread under the hot broiler for 1 to 2 minutes per side or until the bread is toasted to a light brown.

4. When the dip has thickened pour it into an 8x8-inch casserole dish. Combine the shredded Cheddar and Jack cheese and sprinkle the cheese mixture over the dip. Broil the dip for 3 to 4 minutes or until the cheese is melted. Sprinkle sliced green onions over the top and serve hot with the garlic toast on the side, and some spoons or forks for spreading the dip onto the toast.

HABANERO HONEY SAUCE

1 cup water
I 6-ounce can tomato paste
½ cup Worcestershire sauce
¼ cup honey
¼ cup molasses
1 teaspoon minced habanero
pepper (1 pepper)
1 teaspoon crushed red pepper
flakes
1 teaspoon ground black pepper

½ teaspoon onion powder
½ teaspoon chili powder
½ teaspoon dried minced onion
½ teaspoon dried parsley
¼ teaspoon garlic powder
⅛ teaspoon liquid hickory smoke
⅓ cup white vinegar

MANGO RANCH DIPPING SAUCE

1 8-ounce bottle Hidden Valley
Ranch dressing
¼ cup mango juice (Kern’s is
good)
½ jolapeno, minced

6 to 10 cups vegetable oil (as
required by fryer)
10 chicken wings
salt
pepper

ON THE SIDE

cucumber sticks

1. Prepare habanero honey sauce by combining all ingredients except the vinegar in a large saucepan. Bring mixture to a boil, then reduce heat and simmer sauce for 1 hour uncovered, or until sauce reduces to about half of its original volume and thickens. Remove sauce from heat, mix in ⅓ cup white vinegar and cover.

2. Make the mango ranch dipping sauce by combining the ingredients in a small bowl. Cover and chill sauce until needed.

3. In your deep fryer, bring 6 to 10 cups of vegetable oil (or whatever is required by your fryer) to 375 degrees.

4. Drop in the wings and fry for 8 to 12 minutes or until the wings become golden brown. Drain wings for a few minutes on paper towels. Sprinkle with salt and pepper.

5. Put wings in a large metal or glass bowl, add ½ cup of the habanero honey sauce and toss the wings until they are all coated. Serve with dipping sauce on the side and cucumber sticks, if desired.

2 cups sweetened condensed milk
6 egg yolks
cup key lime juice
1 graham cracker pie shell