Maya Brownies with Orange Cream Sauce

Tuesday, July 08, 2008

¡HASTA MAÑANA!





This brownie celebrates the classic Maya fusion of chocolate and chilies with a hint of oranges.

Ingredients

1/2 cup (1 stick) unsalted butter, cut into small pieces

5 ounces semi-sweetened chocolate, finely chopped

4 ounces bittersweet chocolate (85%), coarsely chopped

3/4 teaspoon finely ground chipotle chile peppers

Freshly grated zest of one large orange

1 cup sugar

3 tablespoon freshly brewed expresso coffee

4 large eggs, at room temperature

2 tablespoons Grand Marnier liqueur

3/4 cups all-purpose flour

1/2 teaspoon kosher salt

1/4 teaspoon baking powder

Directions

Oven: 350° F

Butter a 13-by-9-inch shallow baking dish and line with parchment paper; set aside.

1. Place butter, all chocolate pieces, chili and orange zest into a heavy saucepan over very low heat; stir until butter and chocolates have melted. Remove from heat.

2. Sift together flour, baking powder and salt in a small bowl; set aside.

3. In a large bowl, beat eggs, sugar, liqueur, and expresso coffee with an electric mixer until ingredients are thickened.

4. Add chocolate mixture to egg and sugar mixture and beat until well combined; about 25 seconds.

5. Add flour mixture, and beat into batter just until well blended.

6. Pour batter into prepared dish; smooth top with an offset spatula.

7. Bake brownies in middle of oven 30 - 35 minutes, or until just firm to the touch.

8. Cool completely or even overnight before cutting into 25 squares.

9. Serves with warm orange cream sauce.

Orange Cream Sauce

1/2 cup whole milk yoghurt

1/2 heavy whipping cream

2 teaspoons grated orange zest

1 cup freshly squeezed orange juice

2 tablespoon cornstarch

2 tablespoon butter

5 teaspoons sugar

1 tablespoon Grand Marnier liqueur

In a small saucepan, combine sugar, cornstarch and peel. Stir in orange juice until smooth. Add the butter, yoghurt, and cream. Bring to a slow simmer; cook and stir for 5 - 10 minutes or until a thick consistency. Remove from the heat; whisk in Grand Mariner. Serve over or under brownies.

Posted by Webmaster on 07/08/08 at 03:57 PM
Recipes • (0) Comments •

Linguica Ragu

Saturday, July 05, 2008

Linguica Ragu

The spicy Portuguese smoked sausage adds just the right zap for hungry firefighters.

SERVES: 4 - 6 BEER: A good pilsner Ingredients: 2 linguica sausages 1/2 pound pancetta, thinly sliced 3 whole garlic cloves, peeled, finely chopped 1 large yellow onion, peeled, sliced 1/4 cup dry Vermouth 1 14.5 oz. can of fire-roasted tomatoes 3 tablespoons extra-virgin olive oil 2 teaspoons freshly ground black pepper 1/4 teaspoon red pepper flakes 1 teaspoon paprika 1/2 teaspoon nutmeg 1 teaspoon freshly ground cumin Several sprigs of thyme

Directions:

1. Render pancetta in large heavy skillet over medium heat for 5 minutes.

2. Add the onions, garlic and sausages. Cook until golden brown.

3. Now add the Vermouth, tomatoes, olive oil, ground black pepper, red pepper flakes, paprika, nutmeg, ground cumin and thyme sprigs.

4. Cook on medium heat until well blended about 6 minutes.

5. Reduce heat and simmer for 20 minutes, stirring occasionally. Removes sprigs before serving.

6. You can serve this ragu over penne, rice or with toasted ciabatta bread. The choice is yours.

Posted by Webmaster on 07/05/08 at 03:55 PM
Recipes • (0) Comments •

Grilled Salmon with Sorrels and Romas

Wednesday, July 02, 2008

Grilled Salmon with Sorrels and Romas

SERVES 4 - 6 WINE – A California Gewürztraminer INGREDIENTS 1 tablespoon olive oil 2 tablespoons butter 1 medium red onion, sliced 4 ounces of organic sorrel leaves, washed, stems removed 3 large organic Roma tomatoes, sliced 1 1/2 lbs. Cooper River salmon fillet (‘Tis the season, O.K., I splurged!) Old Bay seasoning Extra-Virgin Olive Oil to prep salmon for grilling Alder wood chips (pre-soaked and grill ready)

Sorrels and Roma Tomatoes

1. Heat olive oil and butter in a medium sauté pan over medium high heat.

2. Add the red onions and sorrel leaves, and sauté for about 5 minutes.

3. Arrange the tomatoes on top of the onions and sorrel leaves, and cook about 7 minutes more.

4. Lower heat to low simmer to keep warm until salmon is grilled.


Salmon

* Add pre-soaked Alder wood chips according to your grill’s directions.

1. Rinse salmon and pat dry. Rub all over with Old Bay seasoning and carefully brush with olive oil.

2. Lay salmon, flesh side down, on a preheated grill grate that has been lightly rubbed with olive oil over a solid high heat on a gas grill; close lid. Cook, turning once, until salmon is done to your liking. For me this is usually 6 - 10 minutes per side depending on thickness of fish.

3. Place cooked salmon on a platter. Pour sorrel leaves mixture around salmon and serve.

Posted by Webmaster on 07/02/08 at 03:49 PM
Recipes • (0) Comments •