I was recently invited to participate in another great blogger recipe challenge– this time for Lucky Foods, a family-owned business and premiere Asian food brand. For the contest, I decided to make some Spicy Korean Chicken Lettuce Wraps made with two of their popular sauces – Gochujang chili paste and Kimchi Mayo.
These delicious spicy chicken lettuce wraps are full of flavor, light on carbs and the perfect mixture of sweet and spicy, crunchy and creamy all in one bite! The gochujang chili paste gives it a nice kick of heat and the kimchi mayo rounds out the flavor with some creamy tangy goodness to top it all off.
Gochujang is a Korean chili pepper paste made from fermented red chili peppers and it has a nice spicy bite with a subtle sweetness and umami flavor from the fermented soybeans.. It’s great on noodles, in fried rice, as a marinade, or drizzling on soups, stews and salad bowls.
Their Kimchi mayo is also a delicious condiment made with spicy fermented kimchi (cabbage) and vegan mayonnaise.
First I sautéed some fresh garlic, sliced scallions and ginger over medium heat until softened, about 2 minutes. Then I increased the heat to medium high and added the diced chicken and zucchini and sprinkled with sesame seeds and some salt and pepper, sautéing for about 4 minutes until browned.
To make the spicy sauce, I whisked together the Gochujang chili paste, hot honey, soy sauce and rice vinegar, then added it into the pan with the chicken and zucchini. Then I tossed in the cooked cauliflower rice, honey roasted peanuts and sliced carrots and let the mixture cook for another 4-5 minutes until the sauce thickened and liquid was reduced.
To serve, I spooned the spicy chicken mixture inside the lettuce leaves, then garnished the wraps with more grated carrots, cilantro, sesame seeds, and a drizzle of spicy Kimchi Mayo with extra on the side.
You guys – this is the most delicious thing I have ever tasted! The balance of spicy / sweet / umami flavors along with the crunchy and creamy textures is absolutely DIVINE. And these sauces will go great with any protein you choose – try it with tofu or shrimp or beef. And it’s low carb, paleo and keto-friendly too!
These delicious spicy chicken lettuce wraps are full of flavor, light on the carbs and the perfect mixture of sweet and spicy, crunchy and creamy all in one bite! The gochujang chili paste gives it a nice kick of heat and the kimchi mayo rounds out the flavor with some creamy tangy goodness to top it all off.
Ingredients
2 tablespoons vegetable oil
1 tablespoon sesame oil
3 scallions, thinly sliced
3 cloves garlic, minced
4 teaspoons finely chopped fresh ginger
1 medium zucchini, sliced into half-moon wedges
1 pound chicken thighs, fat trimmed, cut into 1-inch chunks
2 teaspoons sesame seeds, plus additional for garnish
Kosher salt and freshly ground black pepper
4 teaspoons Lucky Foods Gochujang chili paste
2 tablespoons hot honey
1/3 cup soy sauce
3 tablespoons rice vinegar
1 package frozen cauliflower rice, cooked
1 cup honey roasted or spicy peanuts
6 baby carrots, sliced
Butter lettuce leaves, for serving
Grated carrots, for garnish
Cilantro leaves, for garnish
Lucky Foods Kimchi Mayo, for drizzling/dipping
Instructions
Heat vegetable and sesame oil in a large nonstick skillet over medium heat. Add the fresh garlic, sliced scallions and ginger and cook over medium heat until softened, about 2 minutes.
Increase the heat to medium high and add the chicken thighs and zucchini, sprinkle with sesame seeds and some salt and pepper, to taste, sautéing for about 5-6 minutes until chicken is browned and cooked through.
Whisk together the Gochujang chili paste, hot honey, soy sauce and rice vinegar to make a spicy sauce, then add it into the pan with the chicken and zucchini. Stir to coat with the sauce.
Add in the cooked cauliflower rice, peanuts and sliced carrots and stir; let mixture cook for another 5 minutes until the sauce thickened and liquid mostly evaporated.
To serve, scoop the spicy chicken mixture inside the lettuce leaves, then garnish the wraps with more grated carrots, cilantro, sesame seeds, and a drizzle of spicy Kimchi Mayo with extra on the side for dipping.
Notes
Feel free to substitute tofu, shrimp or beef for the chicken or use chicken breasts instead of thighs.
To get more info on Lucky Foods products, check out their website. Their product line ranges from traditional and gluten-free spring rolls to Asian fusion sauces and BBQ sauces, kimchi and Korean pancakes. All of their products are free from MSG, GMOs, and added colors and preservatives. Their products only feature wholesome produce and fresh, aromatic spices, which is something I absolutely love!
They have more great recipe ideas on their Instagram & Facebook pages, and you can buy their products online or find them locally at Whole Foods, Giant, Acme and Food Lion.
#luckyfoodsrecipechallenge #eatluckyfoods
Note: I received complimentary products to use and try out for this Blogger recipe challenge. All opinions, writing, recipes and photos are my own.
Hey guys! I’m so excited that Fall is finally here! I absolutely love Summer, but Fall cooking is one of my favorites with all the gorgeous produce, herbs, spices and warm flavors that come along with the season.
I used some boneless pork chops which were sautéed in a skillet until lightly browned.
Then I made a simple caramel sauce using some Banyuls vinegar and Allulose (in place of regular white sugar) until it was a dark amber caramel color,
and added some white wine and chicken broth to make the base for the sauce.
Next I simmered the sliced pears and ginger in the broth with a dash of cinnamon until they were soft and tender,and stirred in a cornstarch slurry to thicken the sauce and added a few sprigs of thyme for some fresh herb flavors. As a complimentary side dish, I sautéed butternut squash noodles with fresh garlic in some butter with a dash of lemon juice to serve with the pork chops and then drizzled the sauce over the top of the dish. OMG – it was absolutely delicious! (And sugar-free and low-carb to boot!)
So what exactly is Allulose anyways? It is a rare natural sugar found in very small quantities in dates, dried figs, raisins and wheat, and also in other brown caramelized products such as caramel sauce, maple syrup and brown sugar.
It’s better for you than regular sugar and is a very low-calorie natural sweetener that is Non-GMO, Gluten Free, and works with Keto, Low-Carb, Paleo and Vegan diets.
Allulose has the same chemical formula as fructose but because it isn’t metabolized by the body, it does not raise blood sugar or insulin levels (and studies show it can reduce blood sugar levels!) and has zero net carbs and only 21 calories per teaspoon.
It provides a taste and texture similar to sugar, and doesn’t have a bitter aftertaste like most non-sugar sweeteners. But, you will need to use a little more than regular sugar because it isn’t as sweet. It does have the same volume and browning characteristics as white sugar when used in baking, but browns faster than regular sugar so it may require a slightly lower temperature when cooking with it. It also comes in powdered/crystalline forms or as a liquid syrup.
Serving Size: 1 pork chop with 1/4 pear ginger sauce
A gorgeous Fall dish of sautéed pork chops in a caramelized pear and ginger sauce is perfect for an easy weeknight dinner. Made with Keystone Pantry Allulose in place of regular sugar, this meal is gluten free, Paleo and low carb/Keto friendly and healthy.
Ingredients
4 (4 ounce) boneless pork chops, 1 inch thick, trimmed
Garlic salt
Freshly ground black pepper
1 tablespoon olive oil
3 tablespoons Banyuls vinegar (or apple cider vinegar)
3 tablespoons Keystone Pantry Allulose
1 cup white wine
1 cup low sodium chicken broth
1 firm ripe pear (Bosc or Anjou), cored and cut into eighths
1/4 cup fresh ginger, peeled and cut into thin julienne strips
1/2 teaspoon ground cinnamon
2 teaspoons cornstarch mixed with 2 teaspoons water (to make slurry)
2 sprigs of fresh thyme, plus extra chopped for garnish
Instructions
Heat olive oil in a large skillet over medium-high heat. Season pork chops with garlic salt and pepper and cook until browned and slightly cooked through, about 3 to 4 minutes per side. Transfer to a plate and keep warm with tented foil.
Add the vinegar and Allulose to the skillet and stir to dissolve. Continue to cook over medium-high heat until a syrup forms and turns a dark caramel amber color, about 10-15 seconds (be careful not to burn!)
Pour in the wine and bring to a simmer, stirring often. Add the chicken broth, pears, ginger and cinnamon and cook uncovered for about 5 minutes at a steady simmer until the pears are soft and tender.
Add the cornstarch slurry mixture and stir, cooking for another few minutes until the sauce starts to thicken. Add the fresh thyme sprigs and reduce to the heat to low.
Return the cooked pork chops to the pan (along with any juices) and toss with the sauce in the pan.
Serve with the pear and ginger sauce on top of the pork chops alongside a vegetable dish and garnish with additional fresh thyme if desired.
I recently was approached by Steviva to compete in the Sweetin It-Up Blogger Recipe Challenge and decided to make a sugar free, gluten free Kung Pao Beef with Cauliflower Rice. I love Asian food, but oftentimes it has many hidden sugars in the sauce, so I thought it would be cool to make this savory dish for the challenge.
Steviva has a wide range of stevia-based products and I chose to use Necteviaand Erysweet for my recipe to replace the normal sugar in the sauce. Erysweet is a pure, non-GMO erythritol that is naturally derived and can be substituted cup-for-cup for sugar in recipes. Nectevia is an organic blue agave nectar infused with premium 100% pure stevia extract – and has only 1/4 the calories, carbs and sugars of regular agave, or table sugar with a warm honey flavor.
Kung Pao is made with chicken or beef marinated in soy sauce, sesame oil, and rice wine, which is then sautéed in a wok on high heat with crunchy bell peppers, water chestnuts, garlic, ginger, green onions and hot chilies.
I made a sweet and spicy sauce made with more soy sauce, rice wine, Chinese black vinegar, chicken broth, Erysweet and Nectevia in the pan with the cooked meat and veggies and tossed in some spicy peanuts, which was thickened into a luscious sweet/spicy/savory pot of yum. To serve, I topped the dish with fresh cilantro and more crunchy peanuts along with some yellow cauliflower rice sautéed with soy sauce and sesame oil and some fresh cilantro tossed in to keep it gluten free. Absolutely delicious without all the sugar and carbs!
Kung Pao Beef w/ Cauliflower Rice (Sugar + Gluten Free)
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4-6
Serving Size: 1 cup
Ingredients
MARINADE:
1 3/4 pounds boneless beef sirloin
1 tablespoon soy sauce
2 tablespoons sesame oil
1 tablespoon rice wine
1 egg white, lightly beaten
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
KUNG PAO:
2 tablespoons peanut oil
4-6 dried red chilies
1 tablespoon garlic, minced
1/2 tablespoon ginger, grated (or ginger paste)
1 teaspoon red chile flakes
3 scallions, sliced on the bias, 1/2-inch pieces
1/2 red bell pepper, sliced into strips
1 can water chestnuts, sliced in half
2 tablespoons soy sauce
3 tablespoons rice wine
1 tablespoon Chinese black vinegar (or balsamic)
2 tablespoons Nectevia Original
2 teaspoons Erysweet
1 cup chicken broth
1 tablespoon cornstarch mixed with 2 tablespoons water
3/4 cup roasted spicy peanuts
1/4 cup cilantro, chopped
Cauliflower rice sautéed with soy sauce, sesame oil and cilantro
Instructions
MARINADE:
Trim the fat from the steak all over and cut into 1-inch cubes. Combine the marinade ingredients in a large bowl and mix in the beef. Stir together to coat well, and place covered in the fridge for at least an hour to overnight.
KUNG PAO:
Heat the peanut oil in a wok or large sauce pan over medium heat, add chilies and cook for a minute until they begin to brown. Add garlic, ginger and cook for another minute. Turn heat up to high and add scallions, peppers, water chestnuts and chile flakes; saute for about 5 minutes until they begin to get soft and lightly browned. Add steak (remove from marinade and discard excess) and cook for about 3 minutes or so until beef begins to brown. Add soy sauce, rice wine, Chinese vinegar, Erysweet, Nectevia and chicken broth. Mix in the cornstarch, stirring well, to thicken the sauce. Toss in the roasted peanuts and serve over cauliflower rice with chopped cilantro, additional peanuts if desired.
Hope you enjoy making this recipe – please let me know what you think if you made it in the comments below! And feel free to share this post on social media tagging #theartfulgourmet and #steviva with a link back to the original post on this blog.
For more info on Steviva products, check them out online and social media:
Disclaimer: This was a sponsored post by Steviva Brands and I received products to create recipes and photos for this post. All opinions, images, and text are my own.
Summer is here and almost half way over at that! I love grilling anything and everything during the warm weather months so I’ve created a super delish recipe for Sriracha Mango Chicken Wings with a Ginger-Lime Sour Cream dipping sauce and a Spicy Michelada to pair it with.
Once again, I’ve used a fantastic infused balsamic vinegar from Seven Barrels, one of my favorite clients ever. The Sriracha Mango vinegar is delicious on chicken so I made a glaze with fresh mango, sriracha, vinegar, fresh lime zest and orange juice to toss the wings in after I grilled them a bit, then glazed them again for extra flavor at the end.
They’re spicy and sweet, and oh so good. And I made a lovely Ginger-Lime Sour Cream dipping sauce to cool off the heat a bit, along with a Spicy Michelada made with Mexican beer (Corona) and a dash of the Sriracha Mango vinegar, a dash of salt, and a fresh squeeze of lime juice.
Heat a grill or grill pan over medium-high heat (spray or brush pan with a light coat of cooking oil). Toss the chicken wings in 1/4 cup Seven Barrels Lime Olive Oil, and season with salt and pepper. Cook wings on the grill for about 15 minutes, flipping halfway through, until no longer pink and skin starts to get charred with grill marks.
To make the glaze, add the mango, orange juice, Sriracha, Seven Barrels Sriracha Mango Vinegar, Seven Barrels Lime Olive Oil, honey, soy sauce, garlic, chile pepper and cilantro into a food processor and process until smooth. Place the sauce into a saucepan over medium-low heat and let simmer until warmed through while the wings are cooking. Season with salt and pepper to taste. Remove from the heat to a large mixing bowl.
Once the wings are finished cooking, toss them gently in the Sriracha Mango Lime glaze and let them marinate for about 5 minutes or so. Return wings back to the grill for an additional 5 minutes, flipping over once. Remove wings from the grill on to a large platter and let them cool to give them a nice caramelized glaze.
To make the Ginger Lime Sour Cream dipping sauce, stir together the sour cream, Seven Barrels Lime Olive Oil, garlic salt, lime zest and grated ginger in a bowl and serve with the wings with celery and carrot sticks.
NOTE: Alternatively, you can bake the wings for 1 hour at 375 degrees on a large baking sheet covered with foil (and toss them in the sauce at the end).
Makes approximately 24 wings, 1 cup of glaze and ½ cup sour cream sauce.
To make the Michelada: stir all the ingredients into the beer and garnish with a lime wedge.
This really is the quintessential recipe pairing for Summer now, isn’t it?
You can also try the glaze on pork chops or even add some grilled shrimp – it’s absolutely delicious and you can always adjust the heat by adding or removing some of the Sriracha hot sauce. Or maybe making it even hotter by adding in a dash of habanero hot sauce to the mix – now, this recipe is on FIRE!
Perfect for a lovely evening outside with friends, watching the sun go down…that’s #howisummer 🙂
This is a lovely Thai dish, not only in taste but in presentation. I made this with some good friends of mine in Atlanta over Memorial Day weekend on their Big Green Egg grill. If you haven’t seen one of these things – its totally cool and easy to use. And it’s BIG. And GREEN. And looks like and EGG. It’s actually a ceramic grill and smoker that reaches temperatures up to 700 degrees F and has the ability to grill, smoke or steam everything on the planet in about 15-20 minutes. Very cool. Anyways, we decided to make this Thai Sea Bass in Banana Leaves recipe from their Big Green Egg Cookbook and took a trip over to the Dekalb Farmer’s Market (which is also totally awesome if you haven’t been there – you must!). We picked up some fresh Sea Bass steaks (you can also use fillets), herbs, red curry paste, and banana leaves (which actually come frozen and need to be defrosted and cut down to size first before using).
Banana leaves are often used in Thai cooking to wrap around fish and add subtle flavor to whatever food they surround. This recipe was surprisingly easy to make and had wonderful tasty Asian flavors from the fresh herbs (basil, mint, cilantro, ginger and garlic and Thai chile) and lime. The red curry sauce is also easy to make by adding some paste to coconut milk and chicken stock and letting it simmer down while you grill/steam the fish in the banana leaves on the Big Green Egg. You just lay down a strip of the herb mixture, top it with some fish and lime slices, drizzle a little bit of oil, salt and pepper and then wrap the fish up in the leaves into cute little packets and throw them on the Big Green Egg (or any covered grill will do). After about 15-20 minutes you just unwrap the little packets, and top the fish with the curry sauce and serve with a side of lemony buttered green beans and fresh corn on the cob to go with it. Fresh, healthy and delicious.
Ingredients
1 (15 ounce) can coconut milk
1 teaspoon red curry paste
1/2 cup chicken stock
1/2 cup firmly packed chopped fresh basil
1/2 cup firmly packed chopped fresh mint
1/2 cup firmly packed chopped fresh cilantro
1/2 cup grated fresh ginger
1/4 cup crushed garlic
1 thinly sliced red jalapeno or serrano pepper
4 banana leaves (cut to 12 inches square)
4 (6 to 7 ounce) sea bass fillets or steaks
1 lime, cut into 8 thin slices
2 tablespoons canola oil or spray
Kosher salt and freshly ground pepper
Preparation
Big Green Egg
Preheat the EGG (or grill) to 350 degrees F.
Sea Bass and lime
Prep fish and lime and set aside to begin making coconut curry.
Red Curry Coconut Sauce
To make the sauce, combine the coconut milk, curry paste and chicken stock in a small saucepan. Simmer on the stovetop over medium heat for 10 minutes, then keep warm.
Chopped Herbs
Combine all the herbs (basil, mint, cilantro, ginger, garlic and chile) in a medium bowl and mix well.
Banana Leaves
Lay the banana leaves out flat,
Sea Bass & Herbs on Leaves
and place 3 to 4 tablespoons of the herb mixture on the center of each leaf and top each mound of herbs with fish.
Fish, Herbs and Lime on Leaves
Top each packet with 2 lime slices and 1/2 teaspoon canola oil (or some oil spray).
Folding Banana Leaf Packets
Season with salt and pepper and begin folding packets by folding the sides of the leaf inward, then fold the top and bottom over and tucking the ends under (kinda like making a banana leaf fish burrito!!).
Folded Leaves ready for the grill
Secure each packet with butcher’s twine and brush or spray more oil on the outside of the leaves.
Grilled Banana Leaves
Place the leaves directly on the EGG porcelain-coated grid (or regular grill if using) and close the lid. Grill for 7 to 8 minutes per side, until the interior of the fish is opaque (unwrap a package and insert a knife into the fish to test). Transfer the fish to individual plates, remove the twine, open the top, and spoon the curry sauce over the fish. Serve while hot and with a side of buttery lemon green beans and fresh corn on the cob. For wine pairing, serve with a Sauvignon Blanc or Chardonnay.
Aphrodisiac Recipes To Spice Up Your Valentine’s Day
“Aphrodisiac: any of various forms of stimulation thought to arouse sexual excitement. Aphrodisiacs may be classified in two principal groups: (1) psycho-physiological (visual, tactile, olfactory, aural) and (2) internal (stemming from food, alcoholic drinks, drugs, love potions, medical preparations)”.
We’ve all heard that there are certain foods that have aphrodisiac powers, but which ones and what effect do they have on romance? There are several foods that increase passion and the mood for love – almonds, arugula, asparagus, avocado, bananas, basil, chilies, chocolate, coffee, figs, garlic, ginger, honey, nutmeg, oysters, pinenuts, raspberries, strawberries, black truffles, vanilla and wine, just to name a few.
Truffles are said to stimulate and sensitize the skin for touch. Vanilla’s scent and flavor is known to increase lust. Chilies increase blood flow and sex drive. The chemicals in chocolate trigger neurochemicals in the brain that increases passion. Red wine relaxes and stimulates the senses.
For Valentine’s Day, I rounded up a few recipes featuring some of these love-ly passion-inspiring foods, guaranteed to spice up your night and make it one to remember!
Broiled Oysters with Fresh Herbs, Garlic and Cheese
Ingredients:
24 fresh oysters
¾ cup of breadcrumbs
2 cloves garlic, chopped
1 teaspoon of Dijon mustard
1 teaspoon of olive oil
½ teaspoon of fresh thyme, chopped
½ teaspoon of fresh basil, chopped
¼ teaspoon of fresh marjoram, chopped
Zest of one lemon
2 tablespoons of grated Parmesan cheese
Directions:
Shuck the oysters and set aside on the half shell. Discard the remaining shells. In a bowl, mix the breadcrumbs, garlic, mustard, olive oil, thyme, basil, marjoram, lemon zest and Parmesan. Top each oyster with about 1 teaspoon of the breadcrumb mixture and place the oysters on a baking sheet. Cook under high broiler (grill) for about 6 minutes or until the oysters are crispy and golden brown. Serve hot, with a wedge of lemon and your favorite hot pepper sauce on the side. Pop open a bottle of your best bubbly and indulge with your honey.
2 c. of chicken juice (gravy)
2 + 2/3 c. of milk cream
1 oz. of fresh truffle
2 lbs. of fresh bread
2/3 c. of truffle juice
1/3 c. of milk
2/3 c. of egg whites
Salt, white pepper
Preparation:
Reduce the chicken juice to half.
Add the milk, milk cream and reduce again.
Add the truffle juice and reduce until you get a nice texture.
Check on seasoning and put aside for the moment.
Preparation of the bread toasts:
Whisk 2/3 c. of cream, season with salt and pepper.
Cut the bread into 1 inch thick slices and cut them into circles (2 inch diameters)
Toast both sides of the bread pieces, dig one side on the piece and pour the wiped cream into it, bake it “au gratin”
under the broiler for a few minutes until lightly browned around the edges.
2 lbs. chicken, cut up — (2 to 2 1/2)
3 Tbsp. vegetable oil
2 cups chicken stock
1/2 cup unsweetened cocoa
1 Tbsp. vegetable oil — (1 to 2)
1/4 tsp. cloves
1/2 tsp. cinnamon
3/4 tsp. anise seed
1/2 cup almonds, chopped
1/2 cup peanuts, chopped
1 Tbsp. sugar
1 tsp salt
3 tomatoes, chopped
2 medium onions, chopped
1/2 tsp. fresh pepper
2 tsp. hot crushed red peppers
1/8 tsp. cayenne (or to taste)
Sesame seeds
Brown chicken in a medium skillet in hot oil. Remove to a large (13x9x2) cake pan or baking dish. Pour oil from skillet and add the stock. Simmer 5 minutes. Mix cocoa with vegetable oil to form a paste. Add cloves, cinnamon, anise seed, and blend. Stir spice mixture into simmering stock and simmer 5 minutes more, stirring occasionally. Pour mixture over the chicken parts. Cover and bake in preheated 350-degree oven until chicken is tender (around 1 to 1 1/2 hours). Serve sprinkled with sesame seeds over a bed of rice.
Spicy Scallops with Capellini
Ingredients:
1 pound sea scallops, quartered if large
6 tablespoons extra-virgin olive oil
1/4 cup dry white wine
2 tablespoons coarsely chopped flat-leaf parsley
1 tablespoon minced garlic
1 small dried chipotle chile with seeds, stemmed and chopped
Fine sea salt
1/2 pound capellini
Directions:
Preheat the oven to 400°. In a large shallow glass or ceramic baking dish, toss the scallops with the oil, wine, parsley, garlic and chipotle. Season with salt and bake for about 15 minutes, or until the oil is sizzling and the scallops are firm.
Meanwhile, in a large pot of boiling salted water, cook the capellini until just al dente, about 3 minutes. Drain; transfer to a serving bowl. Add the scallops and their juices, toss well and serve immediately.
Olive oil or lard
5 lbs beef short ribs
Salt and Pepper
1 large onion, chopped
1 large red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
2 cloves of garlic, minced
2 Tbsp brown sugar
1 tsp chili powder
1/2 tsp oregano
1 tsp cumin
2 cups strong coffee
1.5 cups chopped tomatoes, with juice (or one 28 oz can)
1 Tbsp tomato paste
1 cup unsweetened chocolate (70% or higher cacao)
Cilantro, chopped (for garnish)
Preparation:
Rinse short ribs under cold water and pat dry, season liberally with salt and pepper. Heat the olive oil in a cast iron pan or Dutch oven over medium high heat.
Place a few of the short ribs in the pan, being careful not to crowd them. Brown the short ribs well on all sides until they have a nice seared brown color. Transfer the meat to a plate and continue to cook the rest of the ribs. When done, remove all of the meat to the plate.
Reduce the heat to medium. If you used a cast iron pan for the browning, heat more oil in a large oven safe covered casserole dish. If you’re using a Dutch oven, just keep on cooking.
Add the onions and peppers and cook until the onions are translucent, approximately 5-10 minutes. Next mix in the garlic and cook for another minute. Stir in the brown sugar and spices and cook for 5 minutes longer. Add the coffee, chopped tomatoes, and tomato paste and bring the whole mixture to a boil.
Return the short ribs to the pot and cover. Braise in the oven for 1.5 to 2 hours. Mix in the chocolate until melted. Season ribs with salt and pepper, and garnish with fresh parsley. Serve over rice, mashed potatoes, pasta or polenta. Indulge in a nice hearty red such as a Cabernet or Zinfandel or Shiraz which goes great with the chocolate and spicy flavors in this dish.
Arugula and Avocado Salad With Shaved Parmesan and Toasted Pine Nuts
Ingredients:
2 bunches arugula, washed and dried ( about 6 cups)
1 avocados, peeled and sliced
Shaved parmigiano-reggiano cheese, to taste
Lemon Dressing
2 tablespoons fresh lemon juice
1 medium garlic cloves, finely minced
4 -5 tablespoons olive oil
salt and pepper
Directions
To make the dressing, in a small bowl, combine the lemon juice and garlic. Slowly whisk in olive oil until the mixture is creamy. Season with salt and pepper.
Place arugula in a serving bowl and add dressing to taste. Mix well. Top with avocado slices, drizzle a bit more dressing over them and season with a pinch of salt. Using a vegetable peeler, shave slivers of Parmesan over the top.
Top off the salad with some toasted pine nuts for an extra crunch (and spice to your Valentine’s Day!)
¼ cup (½ stick) butter
1 cup brown sugar
½ teaspoon cinnamon
¼ cup banana liqueur
4 bananas, cut in half lengthwise, then halved
¼ cup dark rum
4 scoops vanilla ice cream
Instructions
Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately. Prepare to swoon almost immediately.
12 oz of dark crispy chocolate
5-6 dessert spoons of pure honey
3 cups of fresh cream
Instructions
Mix together dark chocolate (should be crushed into pieces), 5 dessert spoons honey and ¾ cup of fresh cream. The ingredients
should be mixed over luke warm water. This mixture will need to be stirred constantly, till the dark chocolate stats to melt and combines itself with the honey and cream.
Once all three ingredients have blended into one another, keep it aside for it to cool.
While the chocolate mixture is kept aside to cool, start whipping the remaining cream (2 ¼ cups) but not very firm.
Once the cream is whipped and the chocolate mixture is cool, gradually and slowly fold the cream into it. Blend this mixture well.
Take a special serving dish and carefully pour the whole mixture into it and keep it to set in the refrigerator.
The chocolate honey mousse can also be poured into separate individual bowls as it does make a lavish amount.
If the mousse is poured into one whole serving dish, the chocolate honey mouse might take about 3 to 4 hours for it to set well.
Chocolate honey mousse can be served with creamy vanilla ice cream. Garnish with crushed nuts as a topping.
White Chocolate Raspberry Tart
Ingredients:
1 ¼ cup of walnuts, finely chopped
¾ cup of unsalted butter, softened
3 tablespoons of sugar
1 ½ cup of flour
1 teaspoon of freshly-grated orange zest
1 large egg, lightly beaten
3 cups of fresh raspberries
12 oz of white chocolate, chopped
½ cup of heavy cream, warmed
½ cup of whipped cream, to garnish
Directions:
In a bowl with an electric mixer, blend walnuts, ¾ of the butter, sugar, flour, orange zest and egg until thoroughly combined, and press into an 11-inch tart pan with removable bottom.
Freeze the shell for 15 minutes. While the shell is freezing, preheat your oven to 375°F. Bake the shell in middle of your oven for 25-30 minutes, or until golden brown. Allow the shell to cool on a rack.
Remove the side of pan and transfer the shell to a plate. Fill shell with 2 ½ cups of raspberries.
In a large metal bowl set over a saucepan of barely simmering water, melt the white chocolate. Remove the bowl from the heat and whisk in the cream and the remaining butter, whisking until smooth. Spread the white chocolate mixture over the raspberries, smoothing top and chill, covered, for 3 hours or overnight.
Garnish the tart with whipped cream and remaining ½ cup of raspberries. Serve at room temperature.
