Top Secret Restaurant Book Recipes

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Top Secret Restaurant Recipes Version of:

While working on the formula for P. F. Chang’s Vegetarian Lettuce
Wraps for this book (page 300), I discovered that there were
several ways I could improve the clone recipe for the Chicken
Wraps that I published in Top Secret Restaurant Recipes 2. I’ve now
perfected the fl avor of the stir-fry with the addition of mirin (a
sweetened sake syrup) and oyster sauce, both of which you can
fi nd in your market where the Asian foods are stocked. The “specialsauce” that you spoon over your wraps has also been tweaked and perfected. And fi nally, after reducing the amount of chicken from two breasts fi llets to just one, I think this new and improved version of P.F. Chang’s most popular dish is the absolute best clone it can be.

2 tablespoons granulated sugar
1/2 cup water
3 tablespoons soy sauce
1 tablespoon rice vinegar
1⁄8 teaspoon chili oil
2 tablespoons chopped green
1/2 to 1 teaspoon Chinese hot
mustard paste (see Tidbits)
1 to 3 teaspoons chili garlic sauce

2 tablespoons plus 2 teaspoons
soy sauce
1 tablespoon water
2 tablespoons mirin
1 tablespoon oyster sauce
2 teaspoons rice vinegar
4 tablespoons vegetable oil
1 large skinless chicken breast fillet
one 8-ounce can water chestnuts,
drained and minced (about
1 cup)
one 6-ounce can diced straw
mushrooms, drained and
minced (about 2⁄3 cup)
1 teaspoon minced garlic
3 tablespoons chopped green
1 to 1-1/2 cups fried maifun rice
sticks (see Tidbits)
4 to 5 iceberg lettuce cups

1. Make the special sauce (for spooning over your lettuce
wraps) by dissolving the sugar in the water in a small bowl.
Add the soy sauce, rice vinegar, and chili oil. Add the chopped
green onion and set the sauce aside until you’re ready to
serve the lettuce wraps. Eventually you will add Chinese mustard
and garlic chili sauce to this special sauce mixture to
pour over each of your lettuce wraps. In the restaurant, waiters
prepare the sauce at your table the same way based on
your desired heat level. We’ll get into the specifi cs of that in
step #7.
2. Prepare the stir-fry sauce by mixing all of the ingredients together
in a small bowl.
3. To prepare the fi lling for your lettuce wraps, heat 1 tablespoon
of the vegetable oil in a large sauté pan or wok over
high heat. Sauté the chicken breast for 4 to 5 minutes per
side, or until cooked through. Remove the chicken from the
pan to cool. Wipe out the pan.

4. As the chicken cools, chop your water chestnuts and mushrooms
into pieces that are about the size of small peas. If you
haven’t fried the maifun rice sticks, this is a good time to do
5. When you can handle the chicken, hack it up with a sharp
knife so that no piece is bigger than a dime. With the pan or
wok back on high heat, add the 3 remaining tablespoons of
oil. When the oil is hot, add the chicken, water chestnuts,
mushrooms, and garlic to the pan. Cook the mixture for 2
minutes, stirring often. Add the stir-fry sauce to the pan and
sauté the mixture for a couple more minutes, then stir in the
green onions and spoon everything out onto a bed of fried
maifun rice noodles on a serving dish.
6. Serve the chicken with a side of lettuce cups. Make these lettuce
cups by slicing the top off of a head of iceberg lettuce
right through the middle of the head. Pull your lettuce cups
off of the outside of this slice.
7. Prepare the special sauce at the table by adding your desired
measurement of hot mustard and chili sauce to the special
sauce blend: 1 teaspoon of chili garlic sauce for mild, ½ teaspoon
of mustard paste plus 2 teaspoons chili garlic sauce for
medium, and 1 teaspoon of mustard paste and 3 teaspoons
of chili garlic sauce for hot. Stir well.
8. Assemble each lettuce wrap by spooning the fi lling into a
lettuce cup, adding special sauce over the top and eating it
like a taco.

Follow the directions on the package for frying the maifun rice
sticks—usually by pouring 2 inches of vegetable oil into a pan and
heating it to around 400 degrees F. Add the maifun, and when it
fl oats to the top remove it to a paper towel.


Top Secret Recipes' Version Of:
According to my sources, the dough for the pan pizza from Pizza
Hut is made fresh in each store every day, and when the day’s over
any leftovers are tossed out. The secret to perfect pan pizza is
pressing the dough into a well-oiled pan (Pizza Hut uses soybean
oil), then the pan is covered and the dough rises in a heated
cabinet for 45 to 60 minutes. When the dough is topped, the edge
is sprayed with a butter-flavored “food release” and the pie is
baked at 500 degrees F until perfectly browned on top. You can
use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan
for this recipe, and you’ll want to preheat your oven with a pizza
stone it in to simulate the type of oven used at the chain. The hot
ceramic surface of the pizza stone will cause the oil in the pan to
cook the bottom of the dough so that it’s brown and crispy like
an authentic pan pizza crust should be. I tried making the dough
with cake fl our, all-purpose fl our, superfine “00” fl our, bread fl our,and many combinations of these different fl ours that all contain
varying amounts of gluten. I even tried rising the dough slowly in
the refrigerator for various lengths of time as long as up to four
days. But after a month of testing and about 30 pan pizzas later, I
found the best dough to be straight bread fl our, and to let the
dough rise at room temperature. I did find that if you let the dough
rest for at least 4 hours before the fi nal rise in the pizza pan, the
glutens continue to toughen, and you will get the best texture with
the perfect chewy bite to it. After about 9 hours, though, the
dough is pretty much finished, and it’s time to close up shop.

(24 ounces dough—enough for 3 small, 2 medium, or 1 large)

1 tablespoon granulated sugar
1-1/2 teaspoons active dry yeast
1-1⁄3 cups warm water (105 to
115 degrees F)
3 cups bread fl our
1-1/4 teaspoons salt

one 6-ounce can tomato paste
11⁄3 cups water
1/2 teaspoon dried crushed
1/2 teaspoon dried minced onion
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
1⁄8 teaspoon ground black
1⁄8 teaspoon dried basil
1⁄8 teaspoon citric acid

1 to 2 tablespoons soybean or
safflower oil
3-1/2 cups shredded mozzarella
Pam or Crisco butter-flavored
nonstick spray

Your choice of toppings: pepperoni, ham, crumbled Italian sausage,
bacon pieces, diced cooked chicken, mushrooms, green peppers,
sliced onion, black olives, diced tomatoes, jalapeños, pineapple, or
roasted red peppers.

1. Make the dough by dissolving the sugar and yeast in the
warm water. Allow the solution to sit for about 5 minutes, or
until it gets foamy on top.
2. Combine the fl our with the salt in a large bowl. It’s best to
use a stand mixer with a paddle for this, then switch out the
paddle for a dough hook.
3. Pour the foamy yeast solution into the fl our and combine on
low speed until a dough is formed. Turn up the speed a little
and knead the dough for 10 minutes. If you don’t have a stand
mixer, knead by hand for 10 minutes, or until the dough is
very smooth and elastic. Cover the dough in the mixing bowl
and let the dough rest for 2 hours.
4. Roll out the proper portion of dough to fi t in the deep dish
pan or cake pan you are using: If you are making a 9-inch
pizza (small), divide the dough into three equal portions; for
a 12-inch pizza (medium), divide the dough in half; and for a
15-inch pizza (large), use all the dough. Roll out the portion
of dough so that it is slightly bigger than the pan you are using.
Rub oil around the bottom of the pan: Use 1 tablespoon oil
in a 9-inch pan, 1½ tablespoons in a 12-inch pan, and 2 tablespoons
in a 15-inch pan. Drop the dough into the bottom of
the pan and spread it smooth to the edge of the pan, and
then use your fi ngers to form a raised lip around the edge.
Cover the pan with foil and place in a warm spot for 1 hour.
If you have two ovens, place the covered dough into one
of the ovens with a pan of boiling water, then close the door.
If you have only one oven, you can set the pan near that oven,
since you will now preheat the oven and it will give off some
heat. Place a pizza stone in the oven and set it to 500 degrees
5. Make the sauce by combining all the ingredients in a small
saucepan and placing it over medium heat. When the mixture
begins to boil, reduce the heat and simmer for 10 minutes.
Cover the sauce, and let it cool while the dough rises.
6. When the dough has doubled in size, spoon approximately
¼ cup of sauce on a 9-inch pizza, 1⁄3 cup sauce on a 12-inch
pizza, or ½ cup sauce on a 15-inch pizza. Spray the edges of
the crust with butter-fl avored nonstick spray, then top the
pizza with enough shredded mozzarella cheese to cover the
sauce. Add your choice of toppings and bake for 10 to 12
minutes, or until the crust and cheese begins to brown. Re-
move the pizza from the oven, allow it to cool for a few
minutes, then slide it out of the pan, slice, and serve. Repeat
the process with remaining ingredients if you made the smallor
medium-size pizzas.


MENU DESCRIPTION: “Topped with vanilla ice cream under a white
chocolate shell.”

After the success of the Molten Chocolate Cake, Chili’s chefs
went back into the development kitchen and emerged with this incredible
white chocolate variation that has become the new go-to
meal ender. Just as with my clone for the Molten Chocolate Cake
in Top Secret Restaurant Recipes 2, I found that an instant cake mix
is the perfect solution to quickly and easily knockoff this seriously
awesome dessert. It just so happens that Duncan Hines Moist
Deluxe Butter Recipe Golden Cake Mix produces a butter cake
that matches perfectly to the moist, buttery cake used in the Chili’s
original. For the molten white chocolate inside the cake, we mix
melted white chocolate chips with a little cream and then spoon
the mixture into a hole cut into each cake. Pop the fi lled cakes into
your refrigerator, and when you’re ready to serve the dessert, nuke
each one in the microwave to heat up the molten fi lling, add ice
cream and a little white chocolate on top, and serve. This is a great
make-ahead dish, since the loaded cakes can be stored in your
refrigerator for a couple days (even longer in your freezer), and
when you’re ready to plate the dessert, each serving takes only
a minute or two to set up.

one 18.25-ounce box Duncan
Hines Moist Deluxe Butter
Recipe Golden Cake Mix
2⁄3 cup water
1/2 cup (1 stick) butter, softened
3 eggs
18 ounces (3 cups) white
chocolate chips
1/4 cup plus 2 teaspoons heavy
one 16-ounce box frozen
strawberries in syrup (sugar
added), thawed
8 scoops vanilla ice cream

1. Preheat the oven to 350 degrees F.
2. Make the cake batter following directions on the box and
pour ½ cup of batter into the greased cups of a large (Texassize)
muffi n pan. If your pan has six cups, bake the cakes in
two batches of 4 cakes each. Bake for 25 to 30 minutes in the
preheated oven, or until a toothpick stuck into the center of
one cake comes out clean. Let the cakes cool for 15 minutes,
then turn all of the cakes out of the pan.
3. While the cakes cool, measure 9 ounces or 1½ cups of white
chocolate chips into a microwave-safe glass or ceramic bowl.
Add the heavy cream and microwave on high temperature
for 30 seconds. Stir, then microwave for 30 seconds more. Let
this cool for 15 to 20 minutes to thicken.
4. The cakes will be served upside down, so you may have to
slice a bit of the domed top off each cake to help it lay fl at
when inverted. A serrated knife works best for this. After
you’ve fl ipped over all of the cooled cakes, use a sharp paring
knife to cut out a 1½-inch diameter cylindrical chunk in the
center of the bottom (now the top) of each cake. The hole
should be about 1½ inches deep. After cutting straight down
into the cake in a circle, scoop out the chunk of cake with a
teaspoon and discard (or eat) the piece. This is where you
will hide the white chocolate fi lling.
5. Spoon 2 to 3 tablespoons of white chocolate fi lling into each
of the holes you’ve made in the cakes, then store the cakes
in a sealed container in the refrigerator.