CHOCOLATE FONDUE

Makes 2 cups, enough for 8 servings

1/2 cup butter

1/3 cup half and half

5 squares (1 oz each) unsweetened chocolate

1 cup sugar

1/8 tsp salt

3 tbsp bourbon or whiskey

Assortment of fresh fruits, dried fruits, poundcake, ladyfingers or pretzels

In a heavy saucepan or double boiler, melt butte; add chocolate, sugar and salt and stir until chocolate has melted and mixture is smooth.  Stir in bourbon.  Pour into fondue pot.  Dip fruits and cake into sauce and enjoy.

REVIEW:  Really easy and so fun!

STICKY CHICKEN

Serves 4-6

1/2 c vinegar

1/2 c sugar

1/2 c soy sauce

4 1/4 lbs chicken pieces

2 garlic cloves, minced

1 T minced fresh ginger

cherry tomatoes and watercress for garnish

Combine vinegar, sugar and soy sauce in shallow baking dish.   Arrange chicken in dish in single layer, turning to coat well.,  Cover and marinate overnight in refrigerator.

Transfer chicken and marinade to heavy large skillet.  Add garlic and ginger and bring to boil over med-high heat.  Reduce heat, cover and simmer 15 minutes, turning occasionally.  Uncover and continue simmering until chicken is tender and juices run clear when pricked with fork; about 15 minutes.  Transfer chicken to heated platter, cover with foil and keep warm in very low oven.   Increase heat to medium and cook sauce until reduced and caramelized; about 25 minutes.  Return chicken to skillet and coat with sauce.  Garnish with tomatoes and watercress and serve.

Review:  This was easy and delicious!

SOUR CREAM LIME TARTE

I always loved Bon Appetit's column where readers would send in requests for recipes from restaurants all over the country/world.  This one is from the San Ysidro Ranch in Montecito, CA; a resort that looks incredible, and this dessert is still on their menu!

Serves 10-12

350 degree oven

Crust:

1 1/2 cups graham cracker crumbs (9 double crackers)

1/2 cup sugar

3/4 stick butter, melted

Filling:

1 cup sugar 

3 tbsp cornstarch

1 cup whipping cream

1/3 cup fresh lime juice

1/2 stick butter

1 tbsp finely grated lime peel

1 cup sour cream

Topping:

1 cup whipping cream

1/4 cup sugar

1 1/2 tsp vanilla

3/4 cup sour cream

For crust:  Combine all ingredients in medium bowl.  Press onto bottom and sides of 9" pie pan. Freeze for 15 minutes.

Preheat oven to 350 degrees.  Bake crust until lightly browned, about 12-15 minutes.  Cool completely on rack before filling.

For filling:  Mix sugar and cornstarch in heavy medium saucepan. Gradually stir in cream, lime juice, butter and lime peel.  Bring to boil over medium-high heat, whisking constantly, then reduce heat to simmer and stir until thick and smooth; about 10 minutes.  Cool mixture to room temperature, stirring occasionally.

Fold sour cream into cooled lime mixture.  Spread evenly in prepared crust.

For topping:  Whip cream with sugar and vanilla until soft peaks form. Gently fold in remaining sour cream.  Spread over filling.

Chill pie at least 4 hours prior to serving.

Review:  This dessert is incredibly good. The husband says one of the best things I have ever made!

STEAK AND SHRIMP TOSS

 

 

Serves 4

 

1 lb boneless beef chuck or round

2 lg onions or 8 scallions

8 oz mushrooms

2 peppers; 1 red, 1 green

1 lb zucchini or green beans

2 tbsp oil

2 tbsp soy sauce

1 tbsp cornstarch

2 tbsp catsup

1/4 tsp crushed red pepper

1/2 cup beef broth

1/2 lb shrimp; shelled

 

Trim fat and cut meat across the grain into strips to stir fry.  Peel and slice onions/slice scallions on the diagonal.  Slice mushrooms, peppers, and prepare green beans.

 

Heat oil in wok or skillet; stir toss meat until brown on both sides (1-2 min).  Push to side of pan (or remove to plate), and add onions/scallions and mushrooms.  Add pepper and green beans.  Cook about 3 minutes.  Add soy sauce stirred with cornstarch, then add catsup, crushed red pepper and beef broth (I threw in a dash or so of sirracha).  Bring to boil, add shrimp and cook until shrimp is cooked through (2-3 min). 

 

Review:  Really easy and very good ... had over rice.

 



GRANT AVENUE SHORT RIBS

Serves 6

Oven at 325 degrees

4 lbs short ribs

1 cup flour

1/2 cup oil

2 cloves garlic, minced

1/4 tsp pepper

1/3 cup soy sauce

1/3 cup honey

Dip short ribs in flour.  Brown on all sides.  Add garlic and brown slightly. Crush garlic into oil with fork.  Drain off excess fat.  Sprinkle ribs with pepper.  Mix soy sauce, honey and 1/2 cup water, and add to pan.  Cover and bake for 1-2 hours.

Review:  Yummy!

Editorial Note:  Having been absent from the blog for over one year (unbelievable?) , I decided since this is being used as a journal, I will only post successful dishes.

ROQUEFORT BUTTER STEAK

Serves 6

4 lbs sirloin steak; 1" thick

2-3 tbsp olive oil

salt and pepper

R-B Sauce

4 tbsp butter

4 tbsp roquefort

4 tbsp lemon juice

3 tbsp chives, chopped

Rub steak with oil and sprinkle with salt and pepper.  Broil on each side to preferred temperature.

Combine R-B sauce ingredients and top steak with sauce.

Review:  Yummy!

ROLLED CHICKEN BREASTS WITH MOZZARELLA

Serves 8 - 375 degree oven

4 whole chicken breasts, split and boned

1/2 tsp seasoned salt

1/2 cup (1 stick) butter, room temperature

1/2 tsp dried oregano

1/2 tsp dried marjoram

1/2 tsp chopped fresh parsley

1/4 lb mozzarella, cut into 8 slices

1/2 cup vegetable oil

1/2 cup flour

2 eggs, beaten

1 1/2 cups dry breadcrumbs

1/2 cup dry white wine

Flatten chicken breasts to thickness of 1/4".  Sprinkle with seasoned salt.Mix butter, oregano, marjoram and parsley in small bowl.  Spread half of butter mixture over 1 side of chicken pieces. Top each with 1 slice cheese Roll up and secure with toothpicks.

Preheat oven to 375 degrees.  Heat oil in large skillet over medium heat.Coat chicken rolls with flour.  Dip each in egg and roll in breadcrumbs. Add chicken to skillet and brown lightly.  Transfer to 9"x 13" baking dish. Melt remaining butter mixture in small saucepan over low heat. Add wine to melted butter and pour over chicken.

Bake until tender; 30-40 minutes.

Review:  Nice easy, tasty dinner.