The Low Carb Luxury Newsletter: 
Volume III / Number 14: July 26, 2002: Page 5
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      Low Carb Recipes from America's Famous Restaurants

Part One

After collecting a few fabulous recipes from restaurant chefs during business trips over the last couple of years, it occurred to me that we should share these exceptional low carb dishes with all of you. So we've gathered more, and will run them over the next several weeks. Our sincere thanks to all these amazing restaurants! Remember, these are not "clone" recipes; they're the real thing!

Chicken Breast in Mushroom Crust

  • 4 Chicken Breasts
  • 1 cup Mushrooms, chopped
  • 1 cup Shiitake Mushrooms, chopped
  • 1 Tablespoon Shallots, chopped
  • 1 Tablespoon Garlic, crushed
  • 1 Tablespoon Olive Oil
  • 4 Baby Filets (chicken tenderloins)
Preheat oven to 350°F.

Sauté shallots in olive oil. Add garlic and mushrooms and continue to sauté until there is no more liquid. Allow to cool.

In a food processor, blend the 4 baby breast filets until paste-like. Add the mushroom mixture and salt and pepper, and blend for 30 seconds. Remove from processor and divide into 4 equal parts.

Place one 12" long piece of plastic film on your work table. Place one portion of the mixture onto the middle of the lower half of the film.

Fold the upper half of the film over and flatten out with the help of a rolling pin, until the mushroom mixture, which will eventually become the crust, is a little bit larger than the size of the chicken breast.

Pat the chicken breast dry, then season with salt and pepper. Open the plastic film and place the chicken, smooth side down, onto the mushroom mixture.

Replace the upper half of the film and gather all the plastic up. Press firmly and squeeze tightly, assuring that all the mushroom mixture adheres to the chicken breast.

Remove the plastic and place in an oven proof dish, skin-side up. Repeat for all 4 breasts. Cook for 10 minutes in the oven.

Delicious served with a mustard butter sauce or a good low carb cream or alfredo sauce.

Serves 4 — 3.1 gram of carbohydrate per serving.

Costolette Di Marale Rosemary
(Rosemary Marinated Pork Chops)

  • 2 cups Olive Oil
  • 2 Tablespoons chopped Garlic
  • 1 cup White Wine
  • 1/2 cup Soy Sauce
  • 3 Tablespoons fresh Rosemary, chopped
  • Salt and Pepper
  • 2 Tablespoons Dijon Mustard
Mix all ingredients together and chill for 1 hour.

Pork Chops:
  • 8   4-oz Pork Chops, center cut
  • 1 Garlic Clove
  • Salt and Pepper
Make 4 small slices in each pork chop. Insert a small sliver of garlic in each opening and lightly salt and pepper each pork chop. Place pork chops in marinade for 4 to 6 hours.

Grill pork chops at very high heat on both sides until slightly undercooked. With 4 tablespoons of sweet butter and 3 ounces of soy sauce in a sauté pan, cook pork chops to temperature.

I usually serve a sautéed medley of fresh vegetables with this recipe.

Makes 4 servings — 5.8 grams of carbohydrate per serving.

Veal With Prosciutto and Peppers

  • 1 lb Veal Scallops, pounded
  • 3 Tablespoons Olive Oil
  • 1 small Red Pepper, julienned
  • 1/4 cup Prosciutto, chopped
  • 2 Tablespoons fresh Basil, chopped
  • 1 clove Garlic, minced
  • 1/4 cup Dry Vermouth
  • 1 Tablespoon Balsamic or Red Wine Vinegar
  • 2 Tablespoons Pignoli (pine nuts)
  • 2 Tablespoons Butter
  • Salt and Pepper to taste
Sauté veal quickly in 2 tablespoons oil in skillet. Place on serving platter; keep warm. Sauté red pepper, prosciutto, basil, and garlic in pan drippings and remaining 1 tablespoon olive oil for 1 minute.

Add 1/4 cup water, stirring to deglaze skillet. Add vermouth and vinegar. Cook until reduced by one-half. Add pignoli. Stir in butter a small amount at a time. Season with salt and pepper. Spoon over veal.

Makes 4 servings - 1 gram carbohydrate per serving.

Randol's Barbecue Shrimp

Mix Seasoning Together:
  • 1 teaspoon salt
  • 1/8 teaspoon Oregano
  • 1/4 teaspoon Garlic
  • 1/4 teaspoon Black Pepper
  • 1/8 teaspoon Onion Powder
  • 1/16 teaspoon White Pepper
  • 1/8 teaspoon Paprika
  • 1/16 teaspoon Red Pepper
  • 1/8 teaspoon Thyme
Measure 1 tablespoon of the above seasoning and add 1 tablespoon black pepper and 1/2 teaspoon rosemary.
  • 1/4 cup Butter
  • 4 oz (lowest carb) Beer
  • 1 Tablespoon Fresh Garlic
  • 2 oz. Worchestershire Sauce
  • 2 1/2 Tablespoons Seasoning Mix From Above
  • 2 lbs Large Shrimp (shell on)
In a saucepan, sauté shrimp with shell on in butter. Add fresh garlic, seasoning, beer and worchestershire sauce and simmer over medium heat for 5 minutes.

Serve with low carb bread, or crisp, cool celery sticks to soak up this great sauce.

Makes 4 servings — 1.2 grams of carbohydrate per 8-oz serving.

True Foods
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Almond Flour Almond Flour! At about 7 effective carb grams per cup (3 grams per ounce), it's hard to beat almond flour (sometimes called almond meal) for baking low carb. Dredge meats in it or make cookies, cakes, pie crusts and more. We offer both Natural Almond Flour and Fine, Blanched Almond Flour.

Almond Flour
Pecan and Walnut Flours! Love the praline taste of a buttery pecan cheesecake crust? Or the crunch and toasted-nutty aroma of pecan-crusted chicken breasts? Then you'll love our fine blend Pecan Meal. And if you enjoy adding walnut meal to your homemade low carb breads, muffins, and pancakes, you'll love our classic Walnut Flour!

Or try our rich, creamy nut butters!
In addition to our Roasted Almond Butter (both creamy and crunchy), and of course our exceptionally rich Peanut Butters, you won't want to miss Sunflower Butter what else we have to offer you: From Unsweetened Westbrae Catsup, to Extra Virgin Olive Oils, we have a lot to offer the low carb dieter. Visit True Foods Market soon!

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