FEBRUARY 5, 2013 | 7:57 PM BY SYSOP

This recipe comes from Sweet Buttler's restaurant in Sherman Oaks in California.


Being an avid fan of Ceviche, I have to say this is one of the best ever.


Here it goes:


This makes about one quart of product.

1 pound of black tiger shrimp (raw) tail on

3/4 cup of fresh lemon juice including pulp

1 white onion chopped

1/2 bunch of fresh Cilantro chopped

2-3 tomatoes cut in bite size chunks

1/2 to 1 habanero pepper stemmed and seeded


Mix all ingredients in stainless steel bowl and be sure there's enough juice to cover the raw shrimp.

Place in the refrigerator covered in saran wrap overnight.

The acid from the lemon will actually cook the shrimp even though it still looks raw.

You may also add finely chopped garlic for additional flavor.





SEPTEMBER 13, 2012 | 5:42 PM BY SYSOP

Never fear grilling is still in season and for some there is no season.


I came across this recipe and I want to share it with you all.


This is a recipe from the famous RHODODENDRON CAFÉ




The bite of mustard and the char of the grill step up the flavor of tender but mild-tasting Filet Mignon. Be sure to have all the sauce ingredients ready before you start grilling the meat. For perfect timing, add the cream to the sauce at the same time the steaks are resting; they’ll be done at the same time.

4 - 8oz filets
1 Tbsp. olive oil plus more for brushing
Kosher salt and ground black pepper to taste
10oz of sliced mushrooms (Portobello’s are best)
2 shallots, finely chopped
½ cup of brandy
½ cup low sodium beef broth
2 Tbsp. of Dijon mustard
2 tsp. fresh thyme leaves
Cayenne pepper to taste
2 tbsp. thinly sliced chives


Chef Hanny prepares White House style food at Martha Jefferson Hospital in Charlottesville, VA

NOVEMBER 21, 2011 | 12:00 PM BY SYSOP

Chef Hanny was honored to be at the new Martha Jefferson Hospital to prepare special White House meals for visitors and staff.

The following is a link to the NBC-29 story on Chef Hanny's visit to  the new Martha Jefferson Hospital.

Happy 4th of July

JULY 3, 2011 | 4:01 PM BY SYSOP

I just wanted to take a moment to wish everyone a Happy July 4th.  Chef Hanny is doing an extended book signing at historic Michie Tavern (  here in Charlottesville, near Thomas Jefferson's Monticello.  11 am to 5 pm on both the 3rd and 4th.  As I reflect back on the history of our country from that original July date, I want to pay tribute to all the men and women in uniform around the world today, those that have served and the countless sacrifices that have been made by servicemembers and their families to keep America The Land of the Free and the Home of the Brave. -- Secrets Webmaster

Franklin Delano Roosevelt

JUNE 12, 2011 | 11:04 AM BY SYSOP

Hello everyone and welcome to the Secrets Blog. If you have been following my blog you will realize that our webmaster has recently reversed the order placing my most recent blog first. If you are new here, I hope you will take a minute to review my prior postings.

Today I would like to talk about one of our Presidents who, when elected, inherited a depression of the likes our country had never seen in its history and to add to that we also entered a World War. That’s right WW II and our President back then was Franklin Delano Roosevelt.

FDR, as he was known. was confined to a wheel chair after contacting polio as a young man. When he took office he first had to make war on the depression and had to create ways to end it (there are a lot of historians out there who believe he even entered the WW II so the industries in our country could tool up and make products for the War effort).


Welcome and Bon Appétit

NOVEMBER 24, 2010 | 6:45 AM BY SYSOP

Learn How to Cook: Free Cookbook Recipes

Recipes from My Collection

NOVEMBER 22, 2010 | 7:19 AM BY SYSOP

White House Cookbook Blog: Free Cookbook Recipes

Good day to all you readers and foodies. I’m here to tell you all that my book “Secrets from the White House Kitchens” is doing very well. I’m looking forward to hearing from you and please let me know how you enjoy the book. That goes for the other way as well, if you didn’t enjoy it I’m still looking forward to hearing from you.

Just contact me at and I will try to answer you.  Soon I will have some recipes from my collection of thousands that are not in my book to share with you. All I need to do is just re-organize myself a little bit then I’ll be ready.  So please be patient and then I will have one recipe per week for each message and possibly more.

Bon appétit,

John R Hanny


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