The Secret Apron

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Sausage Pizza BurgersIngredients2 pounds bulk Italian Sausage2 teaspoons garlic powder plus more for the buns1 teaspoon ...
05/24/2025

Sausage Pizza Burgers
Ingredients
2 pounds bulk Italian Sausage
2 teaspoons garlic powder plus more for the buns
1 teaspoon dried oregano
1 teaspoon dried basil
1 medium green bell peppers sliced
1 medium sweet onion sliced
1 tablespoon olive oil
8 slices mozzarella cheese
8 hamburger buns
4 tablespoons butter softened
1 cup prepared marinara sauce warmed
2 teaspoons salt
1 teaspoon pepper
Instructions
Preheat grill (or grill pan) to medium/high.
In a large bowl, mix together the sausage, pepper, garlic powder, oregano, and basil.
Divide the meat mixture into 8 equal portions and shape each portion into burger patties.
Grill the patties on a preheated grill (or grill pan) for approximately 7-8 minutes per side (cover for half of the cooking time).
Meanwhile, in a grill basket (or a large stovetop skillet), season and cook the green peppers and onions with the salt and olive oil until they are slightly wilted and no longer crunchy. Stirring occasionally.
Place the cheese on the burgers and cook just until the cheese has melted. Remove from the grill and keep warm.
Spread the softened butter on both sides of the buns and season with garlic powder to taste.
Place the buns (butter side down) on the grill, or skillet, and cook until they're browned and lightly crispy.
Place a burger on a bun, top with prepared warmed marinara sauce, and the sauteed green pepper and onions.

Puerto Rican PastelonIngredients:• 4 yellow plantains that are fully ripe (about 1.3-1.5kg).• 120ml of neutral cooking o...
05/21/2025

Puerto Rican Pastelon

Ingredients:
• 4 yellow plantains that are fully ripe (about 1.3-1.5kg).
• 120ml of neutral cooking oil (like sunflower oil).
• 500g minced beef.
• 1 teaspoon of adobo mix (a common Puerto Rican seasoning).
• 1 and a half teaspoons of sazón spice blend.
• 1 small onion (white), finely chopped.
• 1 green capsicum (bell pepper), minced.
• 1 tablespoon of recaito or 2 tablespoons of fresh coriander leaves.
• 6 pickled green olives stuffed with pimientos, sliced into rings.
• 1 teaspoon of capers.
• 1 teaspoon of dried oregano.
• 240ml of tomato purée or sauce.
• 200g grated cheese (split into 2 portions).
• 2 large chicken eggs.
• Half a teaspoon of bicarbonate of soda.

Instructions:
• Set your oven to 175°C and lightly oil a rectangular baking dish (23x33cm or a square one around 25x25cm) so things don’t stick.
• Carefully remove the peels from the plantains. Then, slice them lengthwise and aim for thin pieces about 6mm thick.
• Heat your oil to roughly 150°C in a wide pan, then fry the plantain strips for just under 2 minutes on each side, until they get that golden tone.
• Let your plantains rest on absorbent paper to soak up the excess oil, but keep a tablespoon of the oil back in the pan for later.
• Brown the beef in the pan using the adobo and sazón spice mixes, which should take around 6 minutes.
• Once the beef is out, sauté the onion, green pepper, and recaito (or coriander) in the remaining oil until the mixture softens nicely.
• Mix in the olives, capers, and oregano, letting it cook gently for another couple of minutes.
• Put the beef back in the pan along with the tomato sauce and let everything simmer for a bit.
• Lay your first set of plantain slices at the base of your dish, then spoon the meat mixture on top followed by 50g of the cheese.
• Build up another set of plantains, meat, and cheese, but save the rest of your cheese for topping later.
• Top it all off with a final layer of plantain slices.
• Whisk together the eggs and baking soda until it’s a bit foamy and gently spread this over the top layer.
• Bake without a cover for around 25 minutes.
• Sprinkle over the cheese you saved earlier, then bake for another 5 minutes until melted.
• Before you slice and serve, cool the dish for around 15 minutes so it sets nicely.

Homemade Crème FraîcheIngredients:• A half-liter of heavy cream (500ml).• 2 large spoons of fermented buttermilk or natu...
05/17/2025

Homemade Crème Fraîche

Ingredients:
• A half-liter of heavy cream (500ml).
• 2 large spoons of fermented buttermilk or natural yogurt.

Instructions:
• Put the heavy cream into a spotless glass or ceramic container.
• Mix in the buttermilk or yogurt with the cream.
• Gently stir to blend everything together.
• Place a loose-fitting lid over the container.
• Set it aside at room temperature for roughly 12 hours to rest.
• The texture should now feel like crème fraîche.
• Move the container into the fridge once it's thickened enough.

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