evile: (wine)
Here is what I made for supper last night:

Strawberry Salad With Chocolate Balsamic DressingRead more... )


Lover's Beef Burgundy FiletRead more... )

We also had scalloped potatoes au gratin with the steaks and chocolate covered strawberries for dessert.

for wine, we drank Inkberry Shiraz Cabernet with the meal, along with leftover Pepperwood Grove Pinot Noir, which I used for the beef marinade, and with dessert, we had Sweet Bliss. All good. Thax even enjoyed the Sweet Bliss, and he doesn't usually like sweet dessert-type reds.
evile: (Default)
I have a new favorite website. It's http://www.sipsmokesavor.com/

It has cigar reviews and pairings with various chocolates and scotches.

It's a bit limited, seems to stick to one brand of chocolate and only scotch, whereas I really enjoyed cigars and bourbon last time I was at fumee.

But I'm gonna have to try this cigar and chocolate thing, for sure. And maybe eventually find a scotch I like.

I'm terribly curious. I spend much too much time there lately, looking at the tasting notes and reviews and recipes.

Dark Chocolate cashew brittle with bacon? I'm SO making this.
evile: (Default)
I am not going to get as prolific with the baking this year as last. But I'm making or going to make:

Rum Balls

Andes® Crème de Menthe cookies

Cranberry Walnut Oatmeal cookies

Peanut butter fudge

==================================


recipes:Read more... )

Yes, there is absolutely a reason I am making only 1 of the four recipes something I can actually eat...but I'm tinkering with the idea of trying to make rum balls with a gluten-free vanilla wafer type cookie...

Also, I highly recommend cleaning your kitchen before you start baking, otherwise you're just asking for the house pixies to 'help' you cook. Put down a teaspoon, lose the spoon, make do with the 1/4 tsp. for a bit, put THAT down, find that now you've lost your measuring cup but then you find the teaspoon, lose one baking mitt, find the measuring cup, lose the 1/4 tsp, find the baking mitt you lost a minute ago, and so on and so forth. I hope the pixies had fun, anyway. I guess the important thing is that the baking gets done and tastes fine. :)
evile: (Default)
Last Thursday, I went to The Screaming Goat with [livejournal.com profile] dree & her husband. I saw a drink on the menu that I'd never heard of, "Jamaica"...I figured it might be a coffee drink, but when I asked the guy gave me a sample of a wonderful, dark red, sweet & tart substance. I ordered a glass and enjoyed the heck out of it. (thought it might be good with rum)

Further research shows that "Jamaica" is a Mexican beverage made from Hibiscus flowers ("Jamaica" in Spanish="Hibiscus")

It is yummy yummy.

I found that I had a box of hibiscus rasberry tea bags at home, purchased for the rasberry when I was searching for solutions to my girly problems....lo and behold, when it is sweetened and served with ice, it's Jamaica!

(It is also good for you.)

WHEE!

:)
evile: (evilE)
I made this for the toobin' trip this past weekend, because one of the folks joining us gets migraines from red wine.

2 bottles cheap white wine (I used a moscato and a pinot grigio)
1 can peach juice concentrate + 2 cans water
1 can pineapple rings in juice (not syrup)
1 c. apple vodka
2-3 tbsp lime juice
2-3 tbsp lemon juice
1/3 c. sugar

mix lemon & lime juice & sugar well. add vodka, then wine, then peach juice & water, and finally juice from pineapple cans. Mix well. add pineapple rings. gets better if let sit overnight, but is drink-able right away.
evile: (Default)
Quite a while back, [livejournal.com profile] throm & [livejournal.com profile] interactiveleaf gave me an ice cream maker they no longer had use for.

Yesterday, I finally tried it out for the first time. Here in ATX, fresh cherries are down to less than 2 bux a pound. So what better time to try and make my own version of Cherry Garcia ice cream?

Ingredients:
3/4 c. dark chocolate chips*
1 1/2 cup Bing cherries, fresh, halved and pitted (may use canned but drain syrup)
Pasteurized scrambled eggs equal to 6 large Eggs
1/2 cup honey
1/4 c. amaretto
1.5 cup heavy whipping cream
1.5 c 2% milk
6 c. half and half



Directions:

*B&J prefer Herhey's Special Dark Chocolate candy bars, shaved & chopped. I found "special dark" chips and used those instead.

1. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the honey, a little at a time, then continue whisking until completely blended, about 1 minute more. Add amaretto & blend. Pour in the cream and milk & half and half and whisk to blend**.

2. Transfer the mixture to the ice cream maker and freeze following the manufacturer's instructions.

3. pit and chop cherries & refrigerate. refrigerate or freeze the dark chocolate chips

4. After the ice cream stiffens & ice cream maker turns off, add the chocolate and cherries, then continue freezing until the ice cream is ready.

5. NOM.

**immersible wand-type mixer is so great for this!
evile: (evilE)
Last night I made White Wings for supper. I didn't grill them, I put them in a 350 degree oven, and all the cheese melted out, but they were still really, really good.

Ingredients:

4 (8 ounce) boneless chicken breasts
32 slices thin sliced bacon
1 lb monterey jack cheese, cut into 1 inch cubes
16 slices pickled jalapeno peppers

Directions

1 Cut each chicken breast into 4 strips. [I actually bought it already cut-up this way]

2 Place a cheese cube and one slice of jalapeno on each chicken strip and roll up.

3 Wrap one slice of bacon around each rolled up chicken slice, forming a ball; then wrap another slice of bacon the opposite way.

4 Tuck the bacon into the chicken ball, using toothpicks to hold in place.

5 Grill at medium heat for 20-30 minutes, rotating constantly to ensure the meats are cooked through.

6 Cheese will start to ooze out and bacon will be crispy when done.

7 NOTE: You can speed up the cooking process by blanching the chicken balls in a fryer first for about 3-4 minutes.

8 Serve with flour tortillas, salsa, sour cream, or pico de gallo.
evile: (Default)
6 slices bacon

(OR: liberal sprinkle of bacon salt.I like peppered bacon salt flavor the best for this one)


1 lb extra- sharp Cheddar, grated (some people don't like sharp, I often mix half sharp and half mild cheddar)


1½ Tbs flour


1 cup ale or lager beer


2 tsp dry mustard (may omit if you don't have any)


1 Tbs worcestershire sauce

black pepper to taste (omit if you've used peppered bacon salt)



1 Cook bacon until crisp. Crumble and set aside.

2 Toss cheese and flour in small bowl. (or toss flour into the cheese bag & shake it, if you've bought pre-grated cheese)

3 Put beer and seasonings into medium pot and bring to a boil. Slowly whisk in cheese in small amounts. When all cheese is added and melted, stir in bacon and black pepper to taste.

4 Serve with sliced apples and toasted french bread chunks.
evile: (Default)
Weather looks perfect for faire this weekend!

I tried the 5 minute chocolate cake recipe last night. It came out very dense and almost brownie-like. Not particularly tasty, IMHO, but not inedible...

My theory is that the cake flour was past its prime.

I'll experiment a bit, try adding things like vanilla, cinnamon, ginger, chocolate chips, etc. and see if I can make it any better than that.

I need to wake up and get some work done. I'm just so sleepy and lazy-feeling this a.m.
evile: (Default)
http://www.dizzy-dee.com/recipe/chocolate-cake-in-5-minutes

Ingredients:

4 Tablespoons cake flour
4 Tablespoons sugar
2 Tablespoons cocoa
1 Egg
3 Tablespoons milk
3 Tablespoons oil
1 Mug


Instructions:

Mix flour, sugar and cocoa:



Spoon in 1 egg



Pour in milk and oil, and mix well



Put in microwave for 3 minutes on maximum power (1000watt)



Wait until it stops rising and sets in the mug



Tip contents out of mug onto saucer and enjoy!

Random

Sep. 17th, 2008 10:25 am
evile: (Default)
So, yesterday I found myself inordinately irritated with not one but several people who are out in the world purporting to be 'experts' at various things, when really the thing they're expert in is telling everyone how expert they are. When you actually hunker down and look for the product, service, or expertise...it just isn't there. That annoyed me. Then I kind of took a different view. If people find value in the experts telling them they're experts, and listen to them and support them financially without actually receiving the product or service, BUT they're still happy with whatever they ARE getting from those experts...who am I to judge? They're happy. They feel they're getting their money's worth. OK, fine. I have other things that I would prefer to spend my time, money, and esteem upon. Nobody is wrong here and there is no need for me to force an unwanted opinion on people. Enjoy the Emperor's Fashion Show. I'll be over here, making banana stew.

'Banana Stew? Ye gods,' ye say. Yes, indeed.Read more... )

Recipes

Jul. 28th, 2008 11:27 am
evile: (Nightmare)
I warmed up some leftovers for lunch & the coworkers are all talking about "what's that smell?" but it seems mostly in a good way...

Anyway, I figure now is as good a time to share recipes as any. I made Lentil Soup & Hummus the other night.

I started with a Red Lentil Soup recipe I found online, doubled it, substituted regular gray-green lentils for red lentils (because I couldn't find red lentils at the grocery store), left out the tomato paste, and instead of cumin, salt, and pepper, used some Raz al Hanout that my mom got for me at Phoenicia last time she was in town. OH! And as a base, I used home made chicken broth, frozen from when I did all that chicken for the last HFS event. I think that made a HUGE difference in the flavor. Canned broth or bouillon cubes just don't cut it. When it was done, I used a food processor to mix the soup to a very smooth & creamy consistency. It was very tasty, a bit spicy, but also quite flavorful. I did good!

I also had to improvise a bit on the Hummus recipe. I didn't have tahini, so I used some sesame oil I had on hand. It added a nice smokey flavor, very tasty.

The original recipes:Read more... )

Supper

Aug. 21st, 2007 09:00 pm
evile: (Default)
Curried Okra
Pork in improvised curry sauce
Brown rice with coconut milk

& [livejournal.com profile] joeylemur's last McEwan's :) I owe you beers, dude.

All very yummy.

Baseboards are painted.

On to floor wrangling.
evile: (Pippi Longstocking)
I've been wanting to make chili for weeks now, but haven't gotten around to it. Recent & upcoming events led me to search around for recipes involving chili and chocolate. I may want to try these out soon!


Bry's Chocolate Lamb Chili
Read more... )

[vegetarian] Black Bean and Chocolate ChiliRead more... )

I like cornbread with my chili, so how about:

chocolate cornbread(Cornbread with chocolate swirls)

Preparation Time: 10 minutes

Ingredients:

Cornbread mix
chocolate syrup


Directions: As you are mixing batter foe cornbread add chocolat syrup in mix.Makes a swirl in the batter and makes an attractive serving.Good too.


Or just make the "cornbread" portion of this recipe?

& of course serve it all with some really good sharp cheddar and some dark Ale! yumyumyum.

{edit: 7:56PM 2/13}:

Chili is in the crock pot. I added some melted Degoba Xolatl (melted with butter) and used half black beans and half red kidneys. Other than that I left the recipe the same.

I used the same butter and Xolatl mixture to swirl through a box of regular Jiffy Cornbread mix. The cornbread didn't 'swirl' as prettily as I'd hoped, but it should be yummy.
evile: (Default)
Cilantro Chelation Pesto

4 cloves garlic
1/3 cup Brazil nuts (selenium)
1/3 cup sunflower seeds (cysteine)
1/3 cup pumpkin seeds (zinc, magnesium)
2 cups packed fresh cilantro (coriander, Chinese parsley) (vitamin A)
2/3 cup flaxseed oil
4 tablespoons lemon juice (vitamin C)
2 tsp dulse powder
Sea salt & Bragg's Liquid Aminos to taste

Throw it in a food processor & eat the heck out of it.

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evile: (Default)
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