ROYAL WEDDING GROOM'S CAKE - DARK CHOCOLATE BISCUIT CAKE

Royal Wedding Groom's Cake - Dark Chocolate Biscuit Cake

I'm sure everyone knows biscuit is the term the people of England use for Cookie. This is a super easy no bake cake, perfect for any chocolate lover.

The Today Show has a video on their site showing how to make a similar cake created by Bon Appetit.

This is the cake Prince William chose as his groom's cake for the royal wedding. The recipe is from Darren McGrady Royal Chef. This recipe is not in his book.



Servings: Makes one 6-inch round cake (8 portions)

1/2 tsp. butter , for greasing
8 ounces Rich tea biscuits
4 ounces unsalted butter, softened
4 ounces granulated sugar
4 ounces dark chocolate, for the cake
1 egg
8 ounces dark chocolate, for coating
1 ounce chocolate, for decorating

To make cake: Lightly grease a 6" x 2 1/2" cake ring and place on a tray on a sheet of parchment paper.

Break each of the biscuits into almond-size pieces by hand and set aside.

Cream the butter and sugar in a bowl until the mixture starts to lighten.

Melt the 4 ounces of dark chocolate and add to the butter mixture while constantly stirring.

Beat the egg into the mixture.

Fold in the biscuit pieces until they are all coated with the chocolate mixture.

Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is unmolded.

Chill the cake in the refrigerator for at least 3 hours.

To coat and decorate: Remove the cake from the refrigerator and let it stand while you melt the 8 ounces of dark chocolate.

Slide the ring off the cake and turn it upside down onto a cake wire.

Pour the melted chocolate over the cake and smooth the top and sides using a palette knife.

Allow the chocolate to set at room temperature.

Carefully run a knife around the bottom of the cake where the chocolate has stuck to the cake wire and lift it onto a tea plate.

Melt the remaining 1 ounce of chocolate and use to decorate the top of the cake.
Source Darren McGrady Oprah.com

FLOURLESS CHOCOLATE CAKE WITH DARK CHOCOLATE GLAZE

Flourless Chocolate Cake with Dark Chocolate Glaze

Serves 12

12 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped
1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks
1 1/4 cups sugar
6 eggs
1 cup unsweetened cocoa powder
1 tablespoon milk
1 tablespoon honey
1/4 teaspoon gluten-free vanilla extract


Preheat oven to 375°F. Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray, too, then set the pan aside.

Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat. Stirring often, melt chocolate with butter until completely blended. Remove from heat and transfer to a large bowl. (Alternatively, you may use your microwave to melt the butter with the chocolate, if desired). Add sugar and mix well. Add eggs one at a time, whisking well after each addition. Sift cocoa into bowl and stir until just blended.

Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan. Remove and discard parchment paper and set cake aside to cool completely.

Meanwhile, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.

When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.
Source: Whole Foods

NOODLES & COMPANY ASPARAGUS AND LEMON LINGUINE

Noodles and Company Asparagus and Lemon Linguine
Serves 4-6

1 lb Linguine cooked al dente
2 cloves of fresh garlic, chopped
1 Tablespoon White wine (optional)
1/4 cup Chicken stock or vegetable stock
1 Tablespoon Balsamic vinegar
1 Tablespoon Extra virgin olive oil
1 bunch fresh asparagus (blanched)
1/2 red onion, sliced
1 cup snap peas
1 cup button mushrooms, sliced
Kosher salt (to taste)
Crushed red chilies (to taste)
1-2 Tablespoons Olive oil
1-2 Tablespoons Fresh basil chiffonade (thinly shredded)
4 Tablespoons Feta cheese (crumbled)
1/2 Lemon fresh, juice

Cook the pasta according to package directions, to al dente. Stop the cooking process in cold water, drain, then toss with 1 TB olive oil & set aside.

Cut bottom 1/3 of asparagus stalks off & discard.

In a pot of boiling water, blanch the asparagus for 1 minute, then shock the asparagus in cold water to stop the cooking. Drain, cut in half & set aside.

Crumble the feta cheese and set aside. Slice the onions and mushrooms, chop the garlic & basil, keep all ingredients separate & set aside. Squeeze juice from lemon.

Heat a sauté pan over medium heat to get hot before adding olive oil. Toss in the garlic, red onions, and mushrooms and cook until slightly caramelized (browned). Add the noodles and the crushed chilies, stir to combine ingredients.

Deglaze the pan with the white wine then add the stock. When the noodles begin to sizzle a bit, add the balsamic vinegar, snap peas, asparagus and basil. Toss & stir. The entire process will only take a few minutes. Once removed from the heat, quickly toss in lemon juice. Place onto a platter & finish with the crumbled feta cheese.
Source:Noodles and Company

SEASONS 52 REUBEN FLATBEAD

Seasons 52 Reuben Flatbread

For one 9” pizza or flatbread

1-9 flatbread dough; homemade or bought
3 oz Corned beef, lean, sliced thin
1/2 cup Sauerkraut, drained, squeezed dry
3/4 cup Swiss cheese, grated
1/4 teaspoon Caraway seed, toasted, chopped
1 tablespoon Parsley, rough chopped
1 tablespoon 1000 Island dressing, low fat, in a squeeze bottle

Prepare pizza dough per recipe.
If using pre-made packaged dough, follow instructions for baking.

Pre-heat oven to 550° F.

Measure and prepare ingredients as noted.

Place homemade dough, rolled out on paddle.

Top dough with 4 of the cheese, distribute evenly.

Lay pieces of corned beef over the cheese.

Top corned beef with sauerkraut, distribute evenly.

Sprinkle with toasted chopped caraway seed.

Add parsley and the rest of the cheese.

Slide dough onto pizza stone.

Bake 3-4 minutes until crispy, golden brown.

Remove, cut and top with 1000 Island dispensed from a squeeze bottle.
Serves: 2

Source: Seasons 52

PEI WEI ASIAN DINER THAI WONTON SOUP

Pei Wei Thai Wonton Soup

1 package store bought frozen wontons- chicken, shrimp or pork
6-8 cups prepared Chicken Broth
1 Cup Spinach leaves, torn in half
1/4 Cup Green onions, green part only
Lime Wedge

Heat chicken broth in a large pot and bring to a boil. Turn heat down and simmer until broth is needed.

In a separate pot cook wontons according to package directions.

Add torn spinach leaves and green onions.

Pour hot broth over wontons.

Squeeze a fresh lemon into the bowl and serve.

Z'TEJAS SOUTHWESTERN GRILL® TOMATILLO BUERRE BLANC

The Tomatillo Sauce for Z'tejas Crispy Salmon

Z'tejas Southwest Grill Tomatillo Buerre Blanc

3/4 lb. tomotillos (roasted,sliced then grilled)
2 white onions
3/4 cup water
3/4 Tbs chicken base

Roast onions and tomatillo under broiler till skin gets
real black, approx 15 minutes.

Heat water in sauce pan and then add chicken base and
tomatillo and onions and cook for 2 minutes. Cool down
then place in blender and purree till smooth

Z'TEJAS SOUTHWESTERN GRILL® CRAB & AVOCADO SALAD

Z'tejas serves this with their Crispy Salmon

Z'tejas Southwest Grill Crab & Avocado Salad

3/4 lb. roma tomatoes (1/4 inch diced)
2 oz. red onion (1/8 inch diced)
1/2 oz. cilantro (chopped fine)
1 lime
1/2 cup olive oil
1 tsp. kosher salt
5 oz. avocados
10.5 oz. crab meat

Add first six ingredients in a large bowl and mix well.

Add avocados to step 1 and mix well

Add crab meat and mix well.

Z'TEJAS SOUTHWESTERN GRILL® CRISPY SALMON

Z'tejas Southwest Grill® Crispy Salmon
The recipes for the tomatillo sauce and the crab salad will be posted Sunday and Monday.

2 oz. roasted tomatillo sauce
Crab & avocado salad

Crispy Salmon
1 tablespoon oil
1 salmon (7 oz. fillet)
2 oz. roasted tomatillo buerre blanc sauce
1 tablespoon butter

Using a 10 in. skillet heat oil on medium high heat until almost smoking.

Salt and pepper the salmon on the skin side and place seasoned side down in the skillet.

Cook until crispy approximately 4 minutes, then place under broiler until desired temperature (approx. 3 minutes).

While Salmon is cooking add roasted tomatillo sauce and butter to a 8 inch skillet and place on medium heat till hot.

Swirl around then place on round plate.
This should cover most of the plate.

Place salmon down on plate over the tomatillo sauce and place crab & avocado salad on top.

Sprinkle with a pinch of chopped cilantro.

BUBBA GUMP SHRIMP COMPANY® CHIPOTLE SHRIMP

Bubba Gump Shrimp Co® Chipotle Shrimp
Serves 4

2 cups white rice, cooked
2 ounces butter
3 large cloves fresh garlic, chopped
40 raw shrimp, deveined and tails removed
1 pint heavy cream (or half-and-half)
1 teaspoon seasoned salt
1/2 cup grated Parmesan cheese
2 tablespoons chipotle peppers in adobo sauce, puréed in blender
4 Roma tomatoes, chopped
1 bunch green onions, thinly sliced partway into the green
Tortilla strips, for garnish

Prepare rice according to package directions and set aside.

In a large sauté pan over medium heat, melt butter.

Add garlic and shrimp and sauté for about 1 minute. Add cream, salt, Parmesan cheese and 1 to 2 tablespoons of puréed chipotles depending on amount of heat desired.

Bring mixture to soft boil. Remove pan from heat when cream begins to stick to the spoon.

Spread cooked rice in bottom of serving dish and cover with chipotle shrimp mixture.

Sprinkle tomatoes and green onions over all, and garnish with tortilla strips.
Source: Bubba Gump Shrimp Co

FLEMING'S PRIME STEAKHOUSE AND WINE BAR CREAMED SPINACH

Fleming's Prime Steakhouse & Wine Bar Creamed Spinach 

2 Tablespoons Butter, lightly salted
1/4 Cup Onion, yellow, minced
2 Tablespoons Flour
1 Pint Heavy Cream
1 1/4 Cup Half & Half
1 1/2 teaspoon Kosher Salt
1/4 teaspoon White Pepper
1 Clove Garlic, minced
4 oz. Cream Cheese
1 teaspoon Chicken Base
1 lb. Spinach, frozen, drained
1/4 Cup Fresh Parmesan Cheese, grated

Melt butter in a large sauce pot, add fine diced onion and cook over medium heat for 3 - 4 minutes.

Add flour and cook for 1 - 2 minutes, do not brown.

Add cream, half & half, kosher salt, white pepper, garlic, cream cheese and chicken base. Bring to a simmer and cook for 15 minutes to melt cream cheese.

Thaw the spinach then squeeze all the water out by placing in the center of a towel and twisting the ends of the towel until all the water is removed. Add to the sauce pot and blend in cooking for 10 - 12 minutes to a creamy consistency.

Remove from heat and fold in parmesan cheese until fully blended.

MORTON'S OF CHICAGO DOUBLE CHOCOLATE MOUSSE

Morton's of Chicago Double Chocolate Mousse

1½ cups heavy cream
6 ounces semisweet or bittersweet dark chocolate, preferably Belgian, chopped into small pieces
1 tablespoon plus 1½ teaspoons unsweetened cocoa powder
½ cup egg whites (from 3 to 4 large eggs) or ½ cup pasteurized egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
¼ cup sugar
Whipped cream, for serving


In a saucepan, bring ¾ cup of the cream to a boil over medium-high heat.

Put the chocolate and cocoa in a heat-proof glass bowl and pour the hot cream over them. Let the mixture stand for about 1 minute and then whisk until blended. Be sure to break up any clumps of the cocoa. Set aside at room temperature for about 45 minutes, whisking occasionally to keep the mixture smooth. The chocolate needs to cool to 80°F.

In a chilled, dry bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high speed for 10 to 20 seconds or until they begin to foam. Add the cream of tartar and salt and beat for about 1 minute longer or until soft peaks form.

Sprinkle the sugar over the whites and continue to beat for 1 to 2 minutes longer or until the peaks are stiff but not dry. At this point, the mixer will make a "wop, wop, wop" sound.

Fold the whites into the cooled chocolate (make sure it's no warmer than 80°F before adding the whites).

Pour the remaining heavy cream into the bowl of the mixer and beat with the whisk attachment on high speed for about 2 minutes or until soft peaks form. Fold the whipped cream into the chocolate. Do not worry if a few flecks of whites remain in the chocolate.

Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight. Serve the mousse spooned on dessert plates or in bowls.
Top each serving with whipped cream.

HONEY AND LEMON GLAZED ROAST CHICKEN

I saw this in this month's Food and Wine and thought it looked good enough to share.

Honey-and-Lemon-Glazed Roast Chicken


ACTIVE: 20 MIN
TOTAL TIME: 1 HR 45 MIN
SERVINGS: 8
Recipe by Mauricio Couly and Piero Incisa della Rocchetta
Source: Food and Wine

1/4 cup plus 1 teaspoon honey
2 tablespoons plus 1 teaspoon fresh lemon juice
2 tablespoons soy sauce
Three 3-pound chickens
Salt
9 large rosemary sprigs
9 garlic cloves, quartered
1 lemon, cut into 12 wedges


Preheat the oven to 450°. In a small bowl, combine the honey, lemon juice and soy sauce. Set the chickens on a large rimmed baking sheet and tuck the wing tips underneath. Season the cavities with salt and stuff each one with 3 rosemary sprigs, 3 quartered garlic cloves and 4 lemon wedges. Brush two-thirds of the honey glaze over the chickens and season lightly with salt. Roast in the middle of the oven for 30 minutes.

Reduce the oven temperature to 325°. Rotate the chickens in the pan and brush with the remaining glaze. Roast the chickens for about 45 minutes longer, until the juices run clear when the thighs are pierced; turn the pan halfway through roasting. Transfer the chickens to a carving board and let rest for 15 minutes. Carve the chickens and serve.

SWEET TOMATOES/SOUPLANTATION ASIAN GINGER BROTH

Sweet Tomatoes Asian Ginger Broth

4 Tablespoons finely minced ginger
3 tablespoons finely minced garlic
2 Tablespoons canola oil

14 cups water
6 Tablespoons Vegetarian base
corn starch/water mixture

Cornstarch Mixture:
6 Tablespoons corn starch
2 cups cold water

Combine ingredients and whisk to dissolve set aside until needed. Stir to re-mix just before adding to soup.


Heat oil over medium heat. Add ginger and garlic to pot and sauté for 3-5 minutes

Add water, vegetarian base and cornstarch mixture to pot and bring to a boil. Simmer for 15 minutes. Season to taste with salt and pepper.

Serve with any of the following:
Sliced green onions, shredded carrots, chopped spinach, sliced mushrooms, won ton strips and/or cubed tofu.

BILTMORE ESTATE PRALINE CHEESECAKE

Biltmore Estate Ashville NC



Biltmore Estate Praline Cheesecake

Source: Biltmore: Our Table To Yours



Graham Cracker Crust
Nonstick cooking spray
1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
5 tbsp. butter, melted

Cheesecake
20 oz. cream cheese, softened (2 1/2 8-oz. packages)
1 cup packed brown sugar
4 tsp. ground cinnamon
2 tsp. vanilla extract
1/3 cup sour cream
1 (12 1/4 oz.) jar Smucker's caramel-flavored ice cream topping, divided use
4 eggs
1 cup chopped pecans
1 graham cracker crust (recipe follows)

Preheat oven to 300 degrees F.

Graham Cracker Crust:
Spray a 9-inch spring form baking pan with nonstick cooking spray or grease with butter.

Combine the graham cracker crumbs, sugar and melted butter in a bowl. Press over the bottom and sides of the greased spring form pan.


Cheesecake:
Combine cream cheese, brown sugar, cinnamon and vanilla in a mixing bowl. Beat with mixer at medium speed until smooth, scraping the bowl frequently. Beat in sour cream and 1/2 cup of the caramel sauce. Scrape bowl to make sure everything is blended in.

Add the eggs gradually, beating constantly. When all are incorporated, mix in the pecans. Spread the mixture evenly in the graham cracker crust.

Place cheesecake on a larger pan and position on the middle rack in the oven. Bake for 1 1/2 hours or until the cheesecake is set in the center. Cool in the pan on a wire rack for 1 hour.

Remove from springform pan and place on a serving plate. Chill until serving time (overnight is best).

TO SERVE:
Remove from refrigerator and let sit out for 30 minutes. Slice and position servings on dessert plates. Warm remaining caramel sauce in microwave for 10 seconds or until it is pourable. Drizzle caramel sauce over each slice.



Makes 1 (9-inch) cheesecake, 12 servings

BUCA DI BEPPO® BAKED RIGATONI

Buca di Beppo® Baked Rigatoni

12 oz. Marinara Sauce - recipe follows
16 oz. Meat Sauce - recipe follows
8 oz. Spicy Italian Sausage, cooked & sliced
2 lbs. Cooked Rigatoni
10 oz. Mozzarella cheese
5 oz. Ricotta cheese
2 tablespoons Grated Parmesan cheese
2 teaspoons Chopped Italian parsley


Cook rigatoni al dente, chill down and hold until needed. One pound dry pasta will yield approximately two pounds cooked.

Measure meat sauce and marinara into a sauté pan. Add sliced sausage and heat mixture until sauce is hot, but not reduced.

Drop cooked pasta in boiling water for 3 seconds and then drain.

Add the pasta to the pan along with half of the shredded mozzarella.

Toss well and place mixture in a casserole dish.

Top with the remaining shredded mozzarella and then divide the ricotta into 5 equal portions. Place the ricotta randomly, but evenly spaced, across the top of the pasta.

Sprinkle evenly with grated Parmesan cheese and place in a 500° oven and bake until the cheese is browned and sauce is bubbly.

Sprinkle with chopped parsley and serve.


The following recipes are from Buca di Beppo Into the Sauce.
A great cookbook from the restaurant, but the recipes may not be the same recipes used at the restaurant. Both recipes will make more than you need for this recipe. Just freeze the leftovers. They both freeze beautifully.




Tomato Meat Sauce

1/4 cup olive oil
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 cup chopped carrot
1/4 cup chopped garlic
2 pouds ground beef
1/4 cup red wine
1 (28 ounce) can whole peeled tomatoes
salt and pepper to taste

Using a large pan saute onion, celery, carrot and garlic in olive oil
over medium heat until onion is translucent.

In a second pan brown ground beef and grain off grease.

Add meat to the vegetable mixture.

Add wine and cook to reduce by half. Add tomatoes and season with salt and pepper to taste.

Cook over medium approximately 30 minutes, stirring often.




Marinara Sauce

1/4 cup olive oil
1 red onion, chopped
6 cloves garlic, chopped
2 (28 ounce) cans of crushed tomatoes
salt and pepper to taste
3 tablespoons chopped fresh basiljavascript:void(0)

Heat olive oil in 3 quart saucepan over medium heat. Add onions and garlic and saute until golden brown, about 6-8 minutes.

Add tomatoes and season with salt and pepper to taste. Bring to boil, then cook over low hear approximately 30 minutes, stirring often.

Remove from heat and add the fresh basil.

Yields about 6 cups

CALIFORNIA PIZZA KITCHEN® THE WEDGE SALAD

California Pizza Kitchen The Wedge Salad

Menu Description
Crisp iceberg lettuce topped with blue cheese dressing, applewood smoked bacon, chopped egg and fresh diced Roma tomatoes.

Bleu Cheese Dressing
3/4 cup mayonnaise
1/2 cup buttermilk
1/4 cup crumbled bleu cheese
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/8 teaspoon salt
 
1 head iceberg lettuce
1 cup diced roma tomato
1/4 cup chopped hard cooked egg
1/4 cup cooked, diced applewood smoked bacon, drained

Use an electric mixer to combine all ingredients for the dressing until smooth. Keep refrigerated until ready to serve.
 

Rinse and drain head of iceburg lettuce. Slice head of lettuce into quarters. Place lettuce quarters on serving plates.

Add approximately 1/4 cup of bleu cheese dressing over each lettuce wedge. 

Sprinkle 1 tablespoon bacon, followed by 1 tablespoon chopped hard cooked egg and finally top with 1/4 cup diced tomatoes.


This is an original recipe; include and post a direct link to this site and post full and clear credit to Pattie Kaykes and Meemo's Kitchen.

BUBBA GUMP SHRIMP "...OF COURSE WE HAVE SCAMPI!"

Bubba Gump Shrimp “…Of Course We Have Scampi!”

Scampi:
8 ounces uncooked Linguini

2 Tablespoons Roma Tomatoes, diced 3/8”
2 Tablespoons Green Onions, sliced
12 oz. 26-30 Shrimp, peeled & deveined, tail off
1 Tablespoon (heaping) Gremolata Butter-recipe follows
2 teaspoons Garlic, fresh, minced
Salt and Pepper to taste
4 oz. Dry White Wine
2 Tablespoons Capers
2 Tablespoons Lemon Juice, fresh
1/2 cup Tomatoes, diced
pinch Salt and Pepper
2 Tablespoons Gremolata Butter-recipe follows
pinch Parsley, chopped
1 Tablespoon Parmesan cheese
2 Lemon Wheels

Gremolata Butter:
1 stick Butter
1/4 cup Parsley, fresh – chopped
2 teaspoons Lemon zest, chopped fine
1/2 teaspoon Sea salt
3 Garlic, cloves – diced


Scampi:
Cook pasta according to instructions on package. Place sauté pan over high heat, add 1 Tablespoon of Gremolata butter, shrimp, garlic, salt and pepper. Cook shrimp to rare. Add wine, capers, lemon juice, tomatoes, salt and pepper. Cook shrimp to medium rare. Add pasta and incorporate 2 Tablespoons Gremolata butter, remove from heat when butter is well incorporated. Serve in pasta bowls, garnish with parsley and fresh parmesan cheese and lemon wheel.

Gremolata Butter:
In a mixing bowl, combine butter, parsley, lemon zest, sea salt and garlic and mix thoroughly. Cover and place in the refrigerator until needed.
2 Servings
Source: Bubba Gump Shrimp Co.

NOODLES & COMPANY BANGKOK CURRY WITH SHRIMP -HOME VERSION

This recipe from Noodles and Company is an at home version of their Bangkok Curry with Shrimp. They weren't willing to give the ingredients for their sweet curry sauce which includes but is not limited to: coconut milk, garlic, lemon grass, ginger, sweet chili paste, tamarind.


Coconut Curried Vegetables with Shrimp
Serves 6-8

1 lb rice noodles
1 cup broccoli (cut into florets)
1 cup carrots (matchstick or julienne cut)
1/2 cup scallions (cut on the bias) or sweet onion sliced thinly
1/2 cup red peppers (matchstick or julienne cut)
1 cup fresh sliced mushrooms
1 tablespoon fresh ginger (peeled & chopped)
1 tablespoon Thai curry paste (red or green)
1 tablespoon canola oil
1 can “lite”coconut milk
1 tablespoon sweet soy sauce, low sodium
1/2 cup sweet chile sauce
1 teaspoon black sesame seeds
24 shrimp (16-20 peeled & de-veined)

 
Soak noodles in lukewarm water for 30 minutes. Drain and cool in ice water. Drain, let rest & toss with oil.

Blanch broccoli & carrots in boiling water for 1 minute. Drain, cool down in ice water, drain and set aside.

Place large sauté pan over high heat. Add canola oil and sautéed mushrooms until lightly golden.

Add shrimp, coconut milk and Thai curry paste.

Add carrots, broccoli, peppers, scallions, ginger, sweet chile sauce, sweet soy, and noodles to pan in that order. Toss once or twice to coat all ingredients well with sauce.

Place on platter and sprinkle with black sesame seeds.
save

Z'TEJAS SOUTHWESTERN GRILL® CHAMBORD MARGARITA

Z’Tejas Southwest Grill® Chambord Raspberry Margarita

2 cups warm water
1/2 cup granulated sugar
1/3 cup fresh lime juice
1/3 cup fresh lemon juice
5 ounces Montezuma gold tequila
2 1/2 ounces triple sec liqueur
1 1/2 ounces Chambord raspberry liqueur

Garnish:
3 lime wedges

Add sugar and warm water to a pitcher. Stir until sugar is dissolved. Add lime juice, lemon juice, tequila, and triple sec and place pitcher in the freezer for several hours.

Remove frozen drink from the freezer. Using a long spoon mix frozen drink so it’s slushy and smooth.

To make each drink, pour 1/2 ounce of Chambord into bottom of three 10 1/2 ounce glasses. Pour the frozen margarita over the chambord. When you add the margarita it will cause the chambord to swirl itself through the drink.
Makes 3 drinks

Z'TEJAS SOUTHWESTERN GRILL® CRAB STUFFED CHICKEN BREAST WITH CAJUN CREAM SAUCE

Z'tejas Southwestern Grill Crab Stuffed Chicken Breast with Cajun Cream Sauce


Serves 4

4 6oz. chicken breasts butterflied and cooked
4 oz. lump crab meat
4 slices monterey jack cheese
4 Tablespoons fresh salsa
1 cup Cajun Cream Sauce -recipe follows

For the Cajun Cream Sauce:
1 cup heavy cream
4 Tablespoons fresh salsa
1 Tablespoons white wine
pinch of cayenne pepper

Cajun Cream Sauce:
Combine above ingredients in a heavy saucepan.
Reduce by 1/3.

Season to taste with salt and pepper.

To Assemble:
Cut chicken breast in half.
Top with 1 oz. crab and one slice cheese.
Place under broiler to melt cheese.
Place one piece of chicken on plate and top with second piece of chicken.

Spoon 1/4 of the sauce over top and garnish with 1 Tablespoon fresh salsa.

Serve with rice or mashed potatoes and fresh vegetables.

BIG BOWL ORANGE CHICKEN

Big Bowl Orange Chicken
Serves: 4

3/4 pound chicken breast cut into 1 to 2" slices
1 egg, beaten
1/4 cup flour
2 tablespoons cornstarch
1/2 teaspoon salt

ORANGE SAUCE:
2 tablespoons light soy sauce
1/4 cup lemon juice
5 1/2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons julienned scallion
3 tablespoons julienned ginger
8 slices red Fresno pepper, julienned
2 fresh water chestnuts, peeled and sliced
2 1/4 cups peanut oil
3 thin orange slices, peeled and cut into quarters
1/4 cup chicken stock
1 tablespoon cornstarch mixed with 1/4 cup water

Orange Sauce:
Combine the light soy sauce, lemon juice, sugar, and salt. Mix the cornstarch-water mixture and add to the sauce. Allow to boil, thicken and clear, then turn off the heat.


In a wok or skillet, heat 2 cups of the peanut oil to 375 degrees. Keep it at that temperature while you cook the sauce.

Mix the chicken slices with the beaten egg, flour, cornstarch and salt. Let sit for 10 minutes and, rubbing with your fingers, work the chicken together with the flour mixture again. Repeat in another 10 minutes.

Heat a skillet or saucepan to hot and add the remaining 1/4 cup peanut oil. When hot, add the scallion-ginger mixture. Cook, stirring rapidly, for about 15 seconds just to coat with oil. Add the orange slices and cook another 10 seconds. Add the soy-lemon-sugar and salt mixture along with the chicken stock and bring to a boil.

Add the chicken to the oil and fry until crispy. Remove to drain. Immediately add the chicken to the sauce that you made and toss briefly to coat. Serve with rice.
Source: Big Bowl

BAKED BAKERY'S DEEP DARK CHOCOLATE BROWNIES

Baked Bakery's Deep, Dark Brownies

Baked does chocolate better than anyone.

Makes 9 brownies

3/4 cup all-purpose flour
1 tablespoon best-quality cocoa powder, preferably Valrhona
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, plus more for pan
3/4 teaspoon instant espresso powder
5 ounces semisweet chocolate, finely chopped
3/4 cup granulated sugar
1/4 cup light-brown sugar
3 large eggs
1 teaspoon pure vanilla extract
3/4 cup (4 1/2 ounces) semisweet chocolate chips, optional


Preheat oven to 350 degrees. Butter an 8-by-8-inch square baking pan. Line with parchment paper and butter parchment.

In a medium bowl, sift together flour, cocoa powder, and salt; set aside

In a large, heavy-bottomed saucepan, combine butter and espresso. Place over low heat and stir until butter has melted. Add chocolate, and stir constantly until mixture is smooth, about 2 minutes. Remove from heat, stir in both sugars until well combined.

Add eggs and vanilla and continue stirring until well incorporated and mixture no longer appears grainy. Sift flour mixture over batter, and stir until just combined. Stir in chocolate chips, if using.

Pour batter into prepared baking pan; smooth top with the back of a wooden spoon or a spatula. Bake until a toothpick inserted in the center comes out with a few moist crumbs, 28 to 30 minutes. Be sure not to over bake. Let cool completely on a wire rack. Cut into 9 brownies
From Matt Lewis-Baked bakery

S'MAC MASALA MACARONI AND CHEESE

S'MAC Masala Mac


Sarita's Macaroni & Cheese (S'MAC)
A menu of Macaroni and Cheese, nothing else.
345 E. 12th St., New York
212-358-7912
www.smacnyc.com

Menu Description:
North American comfort food blended with Indian spices - exotic? mysterious? avant-garde? - you be the judge. This one is certainly not for the faint of heart!


Yield: 3 servings

2 1/2 Tablespoons (plus more as needed) Olive oil
2 Small onions, diced
6 Plum tomatoes, diced
1 Tablespoon Ginger paste
3 teaspoons Ground coriander
1 teaspoon Cumin seeds
1 teaspoon salt
1/2 teaspoon Ground red chiles
1/4 teaspoon Turmeric
1 1/4 cup Whole milk
4 teaspoons Unsalted butter
4 teaspoons All-purpose flour
1 cup American cheese, shredded
1 3/4 cup Sharp Cheddar, shredded, divided
Black pepper, freshly ground to taste
1/2 cup Cilantro, chopped
4 cups Elbow macaroni, cooked
1/4 cup Breadcrumbs

Heat olive oil in sauté pan over medium heat. Sauté onions until almost browned. Add tomatoes, ginger paste, coriander, cumin seeds, salt, ground chiles and turmeric. Reduce heat to medium-low; sauté 10 minutes. Remove from heat; reserve.

In saucepan over medium heat, heat milk to boil; remove from heat.

In another heavy-bottomed saucepan, melt butter over medium-high heat. Reduce heat to low; whisk in flour and cook 3 to 4 minutes (be careful not to brown mixture). Slowly add hot milk, whisking constantly to ensure there are no lumps.

Add 1 cup each Cheddar and American cheeses; stir frequently until cheese is melted and sauce slightly thickened. Season to taste with salt and pepper.

Remove sauce from heat; stir in sautéed onion-and-tomato mixture and cilantro. Place pasta in large mixing bowl; toss lightly with a touch of olive oil. Pour cheese sauce over pasta; mix thoroughly. Transfer to baking dish.

Combine remaining Cheddar cheese with
breadcrumbs; sprinkle atop macaroni.

Bake macaroni and cheese at 400F until golden and bubbly, 10 to 15 minutes.

LEVAIN BAKERY OATMEAL RAISIN SCONES

Levain Bakery Oatmeal Raisin Scones

3 cups all-purpose flour, plus more for dusting
2 1/2 cups rolled oats
3/4 cup white sugar
2 tablespoons baking powder
1 teaspoon salt
12 ounces unsalted butter - cold and diced small
1 cup golden raisins
1 1/2 cups half-and-half


Preheat the oven to 350 degrees F.

In a large bowl, stir together flour, oats, sugar, baking powder,and salt. Cut in butter until the mixture is the consistency of coarse crumbs. Stir in raisins.

Add 1 1/4 cups of the half-and-half to dry mixture while mixing. If the dough appears at all dry add the remaining 1/4 cup of half & half until just combined. Do not over mix.

Turn the dough out onto a very well floured surface. If the dough is very sticky, sprinkle flour on the top of the dough also.

Pat the mixture into a layer 3/4 to 1-inch thick. Using a 2-inch diameter round cutter, cut out the scones, dipping the cutter into flour each time between cuts.

Place each scone onto a parchment paper covered sheet pan leaving 2 to 3 inches between each scone. This should make 12 round scones. (You can also form dough into rectangular shape and cut with a knife into 12 square or triangular scones.)

Bake for about 18 minutes or until golden brown.
Source: Levain Bakery

BAKED BAKERY DOUBLE CHOCOLATE LOAF

Baked has locations in NYC and Charleston SC.




Baked's Double Chocolate Loaf
Servings: Serves 12

Butter, for greasing pan
3/4 cup tightly-packed dark brown sugar
1 cup Dutch cocoa powder, sifted
1 1/2 cups all-purpose flour, plus more for dusting
3/4 cup granulated sugar
1 1/2 tsp. baking soda
3/4 tsp. baking powder
1 tsp. salt
2 eggs
1 egg yolk
3/4 cup buttermilk
1/2 cup vegetable oil
1 tsp. vanilla
8 ounces semisweet (60 percent) chocolate chunks
Whipped cream (optional)

Preheat oven to 350°.

Butter one 9" x 5" x 3" loaf pan, dust with flour, and knock out excess flour. Place brown sugar in the bowl of an electric mixer fitted with a paddle attachment. Press out any lumps with the back of a large spoon. Add cocoa, flour, granulated sugar, baking soda, baking powder, and salt.

In a separate bowl, whisk egg and egg yolks until blended, then add buttermilk, vegetable oil, and vanilla; whisk until combined. Turn mixer to low and pour in egg-buttermilk mixture in a thin steady stream, mixing just until combined.

Remove the bowl; stir in chocolate chunks by hand with a wooden spoon. Pour the batter into the prepared pan and bake in the center of oven for 1 hour, or until a toothpick inserted in the center of loaf comes out clean.

Let cool in pan for 15 minutes; remove and place on rack to cool completely. Serve plain or toasted; top with whipped cream (optional).
Source: The Oprah Magazine

MAGGIANO'S LITTLE ITALY CHICKEN PICCATA

Maggian's Little Italy Chicken Piccata

Menu Description: Chicken breasts sauteed with capers and lemon butter with angel hair aglio olio

4 - 4oz pounded chicken breast
1/4 cup Dry white wine
1/2 cup Chicken broth
2 Tablspoons Capers
2 Tablespoons Chopped Italian parsley
Juice from 2 lemons
2 Tablespoons unsalted butter
Olive Oil
Salt & pepper
Flour to coat chicken

Coat sauté pan with olive oil and heat over medium-high flame.

Season chicken breasts lightly with salt and pepper, dust in flour on both sides. Add chicken to pan and sauté several minutes until browned well. Turn and continue cooking until nicely browned and cooked through. Remove chicken to warm serving platter.

Deglaze pan with white wine, releasing any browned bits that stuck to pan. Add chicken broth, capers, parsley, lemon juice and butter.

Return chicken to pan and cook briefly in the sauce. Bring to a simmer and correct seasoning with salt and pepper if needed. Pour sauce over chicken and serve immediately.

Recipe courtesy of: Maggiano's

PANERA BREAD® FROZEN CARAMEL LATTE

Panera Bread Frozen Caramel Latte

Panera Bread's Frozen Caramel Latte uses a premade coffee product, Mediterranean Blend from Distant Lands Coffee Roasters. This is a mix of 100% arabic coffee extract, cane sugar, natural & artificial mocha flavor, xanthan gum. At Panera they just add the caramel and ice and then blend. If you want to make this at home without the artifical flavor and the inconvience of paying for and using this blend, try the recipe below. This is an at home version.

3/4 cup double-strength coffee, cold (use espresso if you have a machine)
3/4 cup milk
2-3 tablespoons granulated sugar, to taste
1 tablespoon chocolate syrup
3 tablespoons caramel topping
2 cups ice

Whipped Cream
Additional caramel topping for drizzling

Make double-strength coffee using double the amount of coffee required by your coffee maker.

Pour brewed coffee in a container and add the sugar and chocolate syrup. Stir until sugar is disolved and chocolate mixed evenly through coffee. Add milk and stir. Chill well before using.

Add caramel topping in the bottom of a blender. Add ice and the chilled coffee mixture and blend on high speed until ice is crushed and drink is smooth.

Pour into two 16-ounce glasses top with whipped cream and drizzle with additional caramel topping. Serve with a straw.

Makes 2 drinks (16 ounces).

RUBY TUESDAY® CHICKEN FRESCO

Ruby Tuesday® Chicken Fresco With Lemon Butter Sauce

Menu Description:
Fresh, grilled chicken topped with seasonal vine-ripened tomatoes, lemon-butter sauce, and balsamic vinaigrette. With fresh, steamed broccoli and white cheddar mashed potatoes.

2 boneless skinless chicken breasts
2 teaspoons (1/2 teaspoon per side) Ruby seasoning - recipe follows
6 slices Roma tomato
2 tablespoons balsamic vinaigrette - your favorite
2/3 cup Lemon Butter Sauce - recipe follows
2 teaspoons basil chiffonade

Griddle the seasoned chicken breast until it reaches 165 degrees F. Top each chicken breast with 3 tomato slices, 1 tablespoon balsamic vinaigrette and cover with a dome for 30 seconds.

To serve: Plate the chicken breasts with tomatoes and spoon approximately 1/3 cup lemon butter sauce over the top of each breast; sprinkle with the basil chiffonade.

Ruby Seasoning:
This is a close approximation. This will make more than you will need for the recipe.

1 teaspoons season salt
1 teaspoon garlic powder
1 teaspoon ground black pepper
1/2 teaspoon crushed dried parsley
1/4 teaspoon white pepper

Mix together. Store in a dry covered container.

Lemon Butter Sauce:
This will make more than needed
1 tablespoon minced shallots
1/2 cup dry white wine
2 tablespoons lemon juice
3 tablespoons cider vinegar
1/4 cup heavy (whipping) cream
3/4 lb unsalted butter cubed, at room temperature
1/4 teaspoon salt
1/8 teaspoon ground white pepper

Combine the shallots, wine, lemon juice, and vinegar in a sauce pan. Reduce over medium-high heat until nearly dry. Add the heavy cream, and simmer the sauce for 2 or 3 minutes to reduce slightly. Add the butter a few pieces at a time, whisking constantly to blend the butter into the reduction. The heat should be quite low as you work.

Note: You will continuously have to monitor and adjust the heat as you add the butter. If you can see steam wisping from the sauce the heat is good. Do not let sauce come to a boil. Continue adding butter until the full amount has been incorporated. Taste the Lemon Butter and adjust with salt and peppe