Sunday, May 27, 2018

Chocolate Cake

This is a real old-fashioned American chocolate layer cake. It's very moist, very chocolatey, a snap to make and best baked the day before serving.  I  acquired the recipe from my sister-in-law (Mamie  L.)  who got it from her mother. 

2         cups all-purpose flour
 2        teaspoons baking powder 
2         teaspoons baking soda 
1         teaspoon salt
 2        cups sugar      4 ounces unsweetened chocolate
 6        tablespoons unsalted butter  
1         teaspoon pure vanilla extract 
2         eggs, lightly beaten 
Chocolate Frosting (recipe below)

 1          Preheat the oven to 350°. Butter and flour two 8-by-1 1/2-inch round cake pans. Line the bottoms with wax paper. In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside.

 2         In a medium saucepan, combine the sugar with 2 cups of water. Bring to a boil over high heat and stir until the sugar dissolves; then pour into a large bowl. Add the chocolate and butter and let sit, stirring occasionally, until melted and slightly cooled. Stir in the vanilla.

 3         Beat the eggs into the chocolate mixture at medium speed until combined. Add the dry ingredients all at once and beat at medium speed until smooth. Divide the batter evenly between the prepared pans and bake for about 25 minutes, or until the top springs back when pressed lightly and a cake tester comes out clean. Cool the cakes in their pans for about 25 minutes, then invert onto a rack to cool completely.

 4          Set one cake, right-side up, on a serving platter. Using a metal spatula, spread one-third of the Chocolate Frosting evenly over the cake. Top with the second cake and frost the top and sides with the remaining frosting.
Chocolate Frosting :
1-1/3      cups heavy cream
 1-1/2      cups sugar 
6                ounces unsweetened chocolate
 1              stick (4 ounces) plus 2 tablespoons unsalted butter 1 1/2 teaspoons vanilla extract Pinch of salt

1        In a medium saucepan, bring the cream and sugar to a boil over moderately high heat. Reduce the heat to low and simmer, stirring occasionally, until the liquid reduces slightly, about 6 minutes. Pour the mixture into a medium bowl and add the chocolate, butter, vanilla and salt. Let stand, stirring occasionally, until the chocolate and butter are melted.

 2        Set the bowl in a larger bowl of ice water. Using a hand-held electric mixer, beat the frosting on medium speed, scraping the sides occasionally with a rubber spatula, until thick and glossy, about 5 minutes. Use at once.

Wednesday, May 23, 2018

BBQ Boneless Country Ribs

Prep   :10 Minutes     Total : 1 Hour  50 :Minutes       Serves : 4
The secret behind these easy-to-eat boneless ribs (and why they’re  one of our most popular dishes  of all time) is the quick homemade barbeque  boneless ribs.

3-4            pounds  boneless pork country-style ribs
2               tablespoons olive oil
1/2          teaspoon seasoned salt
1/2          large onion, sliced
1-1/2      cups water
1              cup ketchup 
1/4          cup Worcestershire sauce
1              teaspoon chili powder
2              dashes red pepper sauce

1          Preheat oven to 425°F. Coat bottom of baking dish with 1 tablespoon of olive oil. Place ribs in dish, separating them slightly. Drizzle remaining 1 tablespoon olive oil over top of ribs and rub to coat. Sprinkle seasoned salt lightly over all. Place sliced onions on top of ribs. Roast ribs at 425°F for 30 minutes.

2         Meanwhile, in medium saucepan over medium heat, combine water, ketchup, Worcestershire sauce, chili powder and red pepper sauce. Bring to boil. Reduce heat to low and continue to simmer sauce until it is reduced and thickened a bit.

3           After 30 minutes of roasting, pour BBQ sauce over ribs, reserving about 1 cup for later. Reduce oven temperature to 350°F and bake ribs another 60 minutes (or longer, depending on thickness of ribs), basting with sauce every 15 minutes. Ribs are done when meat is tender and cooked through, and the internal temperature reaches a minimum of 145°F. You can cover the pan loosely with foil for the final 30 minutes of baking if the ribs appear to be drying out. Be sure to keep basting the meat frequently to keep it moist and flavorful.

4            Transfer ribs to a plate and pour BBQ sauce over all. Serve immediately.
About thos dish :
Boneless country-style pork ribs can be found right next to pork chops in your grocery store. For an easy make-ahead freezer meal option, split recipe between two pans and freeze one for later. This recipe also multiplies well to feed a crowd. Before you start basting, reserve some of your BBQ sauce to serve hot at the table with the finished ribs. If needed, cover ribs with foil for the final 30 minutes of cooking to keep them from drying out. Continue to baste every 15 minutes. When the ribs are done, they look all glazed and wonderful. And you can’t even imagine how good they smell .

Monday, May 14, 2018

Creole Shrimp Dogs

 Prep :15 Minutes        Total : 15 Minutes         Serves :  4
You know those  evenings  when you don’t want to cook but you don’t want to order takeout either? Enter these chili garlic shrimp rolls; you can make in less  tan a hour  . They are deliciously good.

1/2                pound  cooked salad shrimp
1/4               cup coarsely grated carrots
1/4                cup thinly sliced radishes
1/4               cup chopped celery ribs
1/4               cup chopped celery leaves
1/4               cup mayonnaise 
2                   teaspoons chili garlic sauce
2                   teaspoons soy sauce
1/4               teaspoon salt
1/8               teaspoon pepper
4                  hot dog buns, sliced

1            In large bowl, stir shrimp, carrots, radishes, celery, celery leaves, mayonnaise, chili garlic sauce, soy sauce, salt and pepper until well combined.
2            Spoon mixture evenly into hot dog buns. Serve immediately.
 Tips :
Shrimp mixture can be made ahead and kept in an airtight container in the refrigerator for up to 1 day.

Swap hot dog buns for your own favorite split bun, such as hoagie rolls or brioche rolls.

Wednesday, May 2, 2018

Food & Wine mad genius tips ----Instant Ice Cream

Beautiful  & hot weather is  almost upon us  ...we will bring you  more  Food & Wine mad genius tips  that's  tasty and easy .

                                   Enjoy !!!!

Monday, April 23, 2018

Cajun Shrimp Pastalaya

Prep        15 Minutes     Total       45 Minutes     Serves  6
What’s pastalaya? It’s everything you love about classic Cajun jambalaya—Andouille sausage, fresh shrimp, the kick of Cajun seasoning—with a hearty pasta twist. If you’ve made one-pot spaghetti so many times you can’t see straight, this perfectly spicy one-pot pasta is here to get you out of that shrimp pasta rut

1          tablespoon olive oil
1/2      pound  Andouille sausage, sliced
1/2      white onion, diced 
1/2      cup diced celery
1         can (14.5 oz) Muir Glen™ Organic Diced Tomatoes or tomatoes of you choice)
1         pound  penne pasta
1         tablespoon Cajun seasoning
3         cups chicken stock
1         pound  large shrimp, peeled and deveined 
Salt and pepper
Fresh parsley, for garnish

1          Add 1 tablespoon of olive oil to a large Dutch oven over medium heat. Add sliced sausage, white onion and celery to pan and cook 3 to 4 minutes until veggies soften.

2        Meanwhile, peel and devein the shrimp. Tip: use a small paring knife or kitchen shears to cut down the back of the shrimp and wash out the vein. Leave tails on and set aside.

3        Add tomatoes, penne pasta, Cajun seasoning and chicken stock to the Dutch oven. Bring mixture to a simmer and reduce heat to low. Cover and simmer for 6 minutes.
4         Stir well, then replace lid and cook for another 4 minutes. At this point, the pasta will be mostly cooked and most of the liquid absorbed.
5       Add the peeled and deveined shrimp to the pan and stir to combine. Cover and cook 3 minutes more.

6       Remove lid and give everything a good stir. Taste the pastalaya and season with salt and pepper to your liking. Garnish with fresh parsley.

If at any point the dish looks dry, add more water or stock to the pot. The pot should never be completely dry.
 Tip :

There are many Cajun seasonings in most stores these days. You can use any that you like for this dish. Some have more salt than others, so be sure to taste the pasta after it cooks and only season with salt before serving.

Monday, April 16, 2018

Oven-Braised Short Ribs with Pasilla-Tomato Mole

Total  Time       4 HOURS          Serves : 6

1/4        pound pasilla chiles—stemmed, seeded and rinsed
 Boiling water 
2            unripe medium green tomatoes, cored 
1/2        cup plus 1 tablespoon extra-virgin olive oil 
1           onion, finely chopped
 5          garlic cloves, minced 
1           tablespoon minced oregano 
1/2        cinnamon stick (1-1/2 inches) 
5           allspice berries
 3          whole cloves
 Kosher salt 
Pepper 
1-1/2       tablespoons white vinegar 
8          10-ounce English-cut beef short ribs (cut between the ribs) 
1-1/2     cups beef stock or low-sodium broth

 1    In a heatproof bowl, cover the chiles with boiling water and let stand until softened, 20 minutes.

 2    Meanwhile, roast the tomatoes directly over an open flame or under a broiler, turning occasionally, until charred in spots and just starting to soften, 5 to 8 minutes. Transfer to a work surface and let cool slightly, then coarsely chop.
 3    In a large saucepan, heat 1/4 cup of the oil until shimmering. Add the chopped tomatoes, onion, garlic, oregano, cinnamon stick, allspice, cloves and a generous pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until softened and saucy, 8 to 10 minutes. Let cool slightly; discard the cinnamon.
 4    Drain the chiles, reserving 2 cups of the soaking liquid. Add them to a blender along with the tomato mixture and puree until the mole sauce is smooth. In a large saucepan, heat 1/4 cup of the oil. Add the sauce and bring to a boil. Cover and simmer over moderate heat, stirring occasionally, until reduced to 3 1/2 cups, about 30 minutes. Stir in the vinegar and season the mole with salt and pepper. 
 5    Preheat the oven to 350°. In a large skillet, heat the remaining 1 tablespoon of oil until shimmering. Season the short ribs all over with salt and pepper. Cook half of the ribs over moderately high heat, turning occasionally, until browned all over, about 10 minutes. Transfer to a small roasting pan. Pour off all but 2 tablespoons of fat from the skillet and repeat with the remaining ribs. 
6    Spread 2 tablespoons of the mole on each rib and arrange bone side up in the roasting pan. Add the stock to the roasting pan and cover tightly with foil. Braise the ribs in the oven for about 3 hours and 30 minutes, until very tender. Transfer the ribs to a platter and serve, passing the remaining mole at the table. Make Ahead
TIP:
The ribs can be refrigerated overnight. Reheat gently before serving. The mole sauce can be refrigerated for up to 5 days. Serve With Quinoa pilaf and roasted squash and root vegetables.
Suggested Pairing
Argentinean Malbecs with generous berry fruit are terrific with juicy, slow-cooked meat dishes like these ribs.

Sunday, April 8, 2018

 
 

 

 

I did not really forget your birthday. But as you know, there are no card shops in the Equatorial Rain Forest, where 
I have been for months, attempting to save the
Monarch Butterfly from extinction.
All the best 
Love Jeannie