2 lb. flank steak - cut on the diagonal in 1/4" strips
2/3 C sugar
3/4 C soy sauce
1/4 C water
grated ginger 1" long
1 clove of garlic, pressed
2 Tbsp vegetable oil
Mix all ingredients and marinate for 3-5 hours. Grill on the BBQ and it just melts in your mouth!
Sunday, June 6, 2010
Thursday, June 3, 2010
Molten Chocolate Lava Cakes - B
It may seem long and difficult, but it's really not.
Chocolate Ganache Fillin:
2 oz. coarsely chopped bittersweet chocolate
1/4 C heavy cream
1 Tbsp light corn syrup
1 tsp. Amaretto (I've never added this b/c I don't have any, but plan to someday)
Cake:
8 oz. bittersweet chocolate, coarsely chopped
3/4 C unsalted butter, cut into pieces
3 eggs
2 egg yolks
1/2 C sugar
1/4 C all-purpose flour
1 Tbsp unsweetened cocoa powder
2 tsp vanilla extract
2 tsp instant coffee granules (I use Pero which takes quite a bit the same)
1/2 tsp. salt
Make ganache:
Place coarsely chopped chocolate in a medium-sized bowl and set aside. In a small saucepan, set over medium heat, heat the cream and corn syrup, stirring constantly with a wooden spoon, until the mixture comes to a boil. Pour the hot cream over the chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Stir in the Amaretto. Cover a small tray with plastic wrap (I usually do it in an ice-cube tray so they're already formed into their centers). Freeze the mixture for at least one hour. Keep frozen ganache in the freezer until ready to assemble the dessert.
Make the cake:
Preheat oven to 350 degrees. Liberally spray six 6 oz. ramekins with nonstick spray (I have 5 deep pampered chef ramekins and then 2-3 smaller ones I use).
In a small saucepan over low heat, melt the chocolate and butter, stirring often to prevent burning. Remove from heat and allow to cool. In the bowl of an electric mixer, using the whisk attachment, beat the eggs, egg yolks, sugar and vanilla extract until they are pale and thick (like whipped cream), about 10 minutes. Sift together the flour, cocoa powder, salt and coffee granules. Fold into the batter and beat for an additional 2 minutes. Fold in the melted chocolate mixture and beat for another 5 minutes. (This frequent beating incorporates air into the batter, thus lightening it's texture).
Spoon the batter into each rameking, filling it a little more then half way full. Take the frozen ganache from the freezer and scoop out balls (or pop out little cubes from tray) and nestle in the center of each batter-filled ramekin. Spoon the remaining batter over the tops of the frozen ganache balls, covering them completely. (Note: at this point the cakes can be refrigerated or well-wrapped and frozen. Bring the cakes back to room temp. before baking)
When ready to bake place the ramekins on a baking sheet and bake 12 - 15 minutes, or until puffed and mostly dry around the edges. (It is critical to bake these for the right amount of time. Otherwise, they'll either be way too molten or too much like brownies) Check the cakes after 12 minutes. If they are really moist on top bake one minute lnoger and check again. Remove cakes from oven and let rest 3 minutes. They may sink a little--that's okay. To unmold, place serving plate on top of ramekin and flip over. Carefully remove ramekin, tapping lightly on the plate to loosen the cake. I usually serve the cakes warm with whipped cream and a berry puree. So delicious!
Chocolate Ganache Fillin:
2 oz. coarsely chopped bittersweet chocolate
1/4 C heavy cream
1 Tbsp light corn syrup
1 tsp. Amaretto (I've never added this b/c I don't have any, but plan to someday)
Cake:
8 oz. bittersweet chocolate, coarsely chopped
3/4 C unsalted butter, cut into pieces
3 eggs
2 egg yolks
1/2 C sugar
1/4 C all-purpose flour
1 Tbsp unsweetened cocoa powder
2 tsp vanilla extract
2 tsp instant coffee granules (I use Pero which takes quite a bit the same)
1/2 tsp. salt
Make ganache:
Place coarsely chopped chocolate in a medium-sized bowl and set aside. In a small saucepan, set over medium heat, heat the cream and corn syrup, stirring constantly with a wooden spoon, until the mixture comes to a boil. Pour the hot cream over the chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Stir in the Amaretto. Cover a small tray with plastic wrap (I usually do it in an ice-cube tray so they're already formed into their centers). Freeze the mixture for at least one hour. Keep frozen ganache in the freezer until ready to assemble the dessert.
Make the cake:
Preheat oven to 350 degrees. Liberally spray six 6 oz. ramekins with nonstick spray (I have 5 deep pampered chef ramekins and then 2-3 smaller ones I use).
In a small saucepan over low heat, melt the chocolate and butter, stirring often to prevent burning. Remove from heat and allow to cool. In the bowl of an electric mixer, using the whisk attachment, beat the eggs, egg yolks, sugar and vanilla extract until they are pale and thick (like whipped cream), about 10 minutes. Sift together the flour, cocoa powder, salt and coffee granules. Fold into the batter and beat for an additional 2 minutes. Fold in the melted chocolate mixture and beat for another 5 minutes. (This frequent beating incorporates air into the batter, thus lightening it's texture).
Spoon the batter into each rameking, filling it a little more then half way full. Take the frozen ganache from the freezer and scoop out balls (or pop out little cubes from tray) and nestle in the center of each batter-filled ramekin. Spoon the remaining batter over the tops of the frozen ganache balls, covering them completely. (Note: at this point the cakes can be refrigerated or well-wrapped and frozen. Bring the cakes back to room temp. before baking)
When ready to bake place the ramekins on a baking sheet and bake 12 - 15 minutes, or until puffed and mostly dry around the edges. (It is critical to bake these for the right amount of time. Otherwise, they'll either be way too molten or too much like brownies) Check the cakes after 12 minutes. If they are really moist on top bake one minute lnoger and check again. Remove cakes from oven and let rest 3 minutes. They may sink a little--that's okay. To unmold, place serving plate on top of ramekin and flip over. Carefully remove ramekin, tapping lightly on the plate to loosen the cake. I usually serve the cakes warm with whipped cream and a berry puree. So delicious!
Poppy Seed Dressing - B - Our Best Bites
1/3 c. white vinegar
1 tsp. Kosher salt
A few turns of freshly ground black pepper
3/4 c. sugar
1 tsp. mustard
1 green onion, ends removed (both the "hairy" end and where the green part starts to get floppy)
1/2 c. vegetable oil
1 tsp. poppy seeds
In a blender, combine vinegar, salt, pepper, sugar, and mustard. While the blender is running, add the green onion. Continue running the blender and add the oil in a steady stream and is fully incorporated into the dressing.
Pour the dressing into a serving or storage container and whisk in poppy seeds. Serve over leafy greens.
1 tsp. Kosher salt
A few turns of freshly ground black pepper
3/4 c. sugar
1 tsp. mustard
1 green onion, ends removed (both the "hairy" end and where the green part starts to get floppy)
1/2 c. vegetable oil
1 tsp. poppy seeds
In a blender, combine vinegar, salt, pepper, sugar, and mustard. While the blender is running, add the green onion. Continue running the blender and add the oil in a steady stream and is fully incorporated into the dressing.
Pour the dressing into a serving or storage container and whisk in poppy seeds. Serve over leafy greens.
Buttermilk Syrup - B
1 1/2 C white sugar
3/4 C buttermilk
1/2 C butter
2 Tbsp corn syrup
1 tsp baking soda
2 tsp vanilla extract
In a large saucepan (it triples in size while it's boiling), stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 8-9 minutes stirring frequently, it will be nice golden color. Remove from heat, and stir in the vanilla. You can skim the foam off the top, but I usually just stir it in and soak my pancakes with the delicious goodness.
3/4 C buttermilk
1/2 C butter
2 Tbsp corn syrup
1 tsp baking soda
2 tsp vanilla extract
In a large saucepan (it triples in size while it's boiling), stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 8-9 minutes stirring frequently, it will be nice golden color. Remove from heat, and stir in the vanilla. You can skim the foam off the top, but I usually just stir it in and soak my pancakes with the delicious goodness.
Wednesday, June 2, 2010
Chicken Pasta Salad - R
4 cups salted, cubed and cooked chicken
3 cups uncooked pasta
2 cups red grapes
¼ cup green onions
2 cups diced celery
2 cups diced apples
1 can pineapple tidbits
2 cans mandarin oranges (add last)
Sprinkle craisins/cashews/potato sticks
Dressing: 1 cup mayonnaise, 1 cup coleslaw dressing (Marzetti’s)
Cook pasta. Mix everything together, saving the pasta and mandarin oranges until last. Top with craisins, cashews, and potato sticks.
Delicious Dutch Oven Chicken - L
1 lg box of regular shake n bake
1 box of bbq shake n bake
3 c. honey
3 c. warm water
4 T. flour or cornstarch (optional for a thicker sauce)
8 lbs chicken tenders
Coat each piece of chicken in regular shake n bake and fry just until golden brown on the outside. Add to dutch oven. In separate bowl mix honey & water until dissolved. Add BBQ flavored shake n bake and mix well. Dissolve flour/cornstarch in a little water and add to sauce. Pour over chicken and cover. Cook 45 min or until done.
1 box of bbq shake n bake
3 c. honey
3 c. warm water
4 T. flour or cornstarch (optional for a thicker sauce)
8 lbs chicken tenders
Coat each piece of chicken in regular shake n bake and fry just until golden brown on the outside. Add to dutch oven. In separate bowl mix honey & water until dissolved. Add BBQ flavored shake n bake and mix well. Dissolve flour/cornstarch in a little water and add to sauce. Pour over chicken and cover. Cook 45 min or until done.
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