Chocolate Bourbon Cake

August 1, 2012 by Leave a Comment
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Chocolate Bourbon Cake
Recipe Type: Dessert
Ingredients
  • 1 cup (2 sticks) unsalted butter, softened, more for greasing pan
  • 2 cups all-purpose flour, more for dusting pan
  • 5 ounces high quality, unsweetened dark chocolate
  • 1/4 cup instant espresso (can use instant coffee)
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup bourbon whiskey (can use 1/2 cup), more for sprinkling
  • 1/2 teaspoon kosher salt
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 cup confectioners’ sugar (powdered sugar), for sprinkling
Instructions
  1. Preheat oven to 325°F. Grease and flour a large bundt pan (10 cup capacity), or two 8- or 9-inch loaf pans. Melt chocolate in a microwave oven or in a double boiler over simmering water. Let cool.
  2. Put instant espresso and cocoa powder in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Stir in whiskey and salt; let cool.
  3. Beat softened butter until fluffy (2-3 minutes on high). Add sugar and beat until well combined. Add the eggs one at a time, beating well between each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.
  4. With the mixer on the lowest speed, beat in a third of the whiskey espresso cocoa mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).
  5. Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. Let cool. Sprinkle powdered sugar through a mesh sieve over the cake before serving.

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Filed Under: Desserts, Recipes

Pâté (Pate) Maison

August 1, 2012 by Leave a Comment
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Pâté (Pate) Maison
Recipe Type: Appetizer
Ingredients
  • 1 lb chicken livers
  • 1 lb lean pork
  • 1 lb mild Italian sausage meat
  • 1 Tbsp chopped chives or scallions
  • 1 Tbsp chopped parsley
  • 1 Tbsp fresh coarsely ground pepper
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt
  • 2 Tbsp brandy
  • 2 Tbsp dry sherry
  • 10 slices bacon (uncooked)
Instructions
  1. Grind all the meat (except the bacon) through a meat grinder twice. Add remaining ingredients and mix well.
  2. Line an 9x5x3 inch loaf pan with bacon strips and pack in the mixture. Cover with bacon strips. Place pan in a water bath, a larger pan that is filled halfway up the sides of the inner pan with water. Bake at 350°F for 2 1/2 hours.
  3. Remove from heat. Cover with aluminum foil. Place a weight such as a heavy brick on top while cooling. Best to cool overnight in the refrigerator. Slice and serve with bread or toast, lettuce and or tomatoes.

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Cauliflower With Pine Nuts and Bacon

August 1, 2012 by Leave a Comment
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Cauliflower With Pine Nuts and Bacon
Recipe Type: Side Dish
Cook time: 25 mins
Total time: 25 mins
Serves: 5
Ingredients
  • 1 cauliflower head, cut into florets
  • 1/4 cup pine nuts
  • 1/4 pound bacon or pancetta, cut into batons
  • 4-5 garlic cloves, sliced thin
  • 1-2 teaspoons dried oregano
  • 1-2 teaspoons red pepper flakes
  • Salt and black pepper to tas
Instructions
  1. Bring a large pot of salted water to a boil and cook the cauliflower for 5 minutes. Drain and set aside.
  2. While the water is heating, toast the pine nuts in a dry sauté pan until lightly browned. Keep an eye on them, as pine nuts go from toasted to burnt quickly. Set the pine nuts aside when they are toasted.
  3. Add the bacon to the pan and fry gently over medium heat until crispy. Remove the bacon and set aside with the pine nuts. Sauté the garlic for 1 minute on medium-high heat, then add the cauliflower, pine nuts, bacon, oregano and red pepper flakes. Toss to combine and sauté for 3-4 minutes, stirring often. Do not let the garlic burn.
  4. Turn off the heat and add salt and lemon juice to taste.

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Filed Under: Recipes, Sides

Apple Banana Cupcakes

July 30, 2012 by Leave a Comment
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Apple Banana Cupcakes
Recipe Type: Dessert
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Serves: 24
Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2/3 cup shortening
  • 1 1/4 cups white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup buttermilk
  • 1 cup ripe bananas, mashed
  • 2 apples – peeled, cored and shredded
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 24 muffin cups, or use paper liners. Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
  2. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and buttermilk. Beat in the flour mixture, mixing just until incorporated. Fold in the mashed bananas and shredded apples. Fill each muffin cup half full.
  3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.

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Filed Under: Desserts, Recipes

Quinoa Side Dish

July 30, 2012 by Leave a Comment
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Quinoa Side Dish
Recipe Type: Side Dish
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 4
Ingredients
  • 1 tablespoon butter
  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • 2 teaspoons chopped garlic
  • 2 tablespoons chopped fresh parsley
  • 1/2 tablespoon chopped fresh thyme
  • 1/4 teaspoon salt
  • 1 small onion, finely chopped
  • 1 dash fresh lemon juice (optional)
Instructions
  1. Melt butter in a saucepan over medium heat. Add the quinoa, and toast, stirring occasionally, until lightly browned, about 5 minutes. Stir in broth, and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes, or until quinoa is tender.
  2. In a bowl, toss quinoa together with garlic, parsley, thyme, salt, and onion. Sprinkle with lemon juice, and serve.

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Filed Under: Recipes, Sides

Spinach and Orzo Salad

July 30, 2012 by Leave a Comment
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Spinach and Orzo Salad
Recipe Type: Appetizer
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
Serves: 8
Ingredients
  • 1 (16 ounce) package uncooked orzo pasta
  • 1 (10 ounce) package baby spinach leaves, finely chopped
  • 1/2 pound crumbled feta cheese
  • 1/2 red onion, finely chopped
  • 3/4 cup pine nuts
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon ground white pepper
  • 1/2 cup olive oil
  • 1/2 cup balsamic vinegar
Instructions
  1. Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.

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Filed Under: Appetizers, Recipes

Chicken Enchiladas

July 30, 2012 by Leave a Comment
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Chicken Enchiladas
Recipe Type: Entree
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Serves: 8
Ingredients
  • 4 skinless, boneless chicken breast halves
  • 1 onion, chopped
  • 1/2 pint sour cream
  • 1 cup shredded Cheddar cheese
  • 1 tablespoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt (optional)
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup water
  • 1 tablespoon chili powder
  • 1/3 cup chopped green bell pepper
  • 1 clove garlic, minced
  • 8 (10 inch) flour tortillas
  • 1 (12 ounce) jar taco sauce
  • 3/4 cup shredded Cheddar cheese
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
  3. Roll even amounts of the mixture in the tortillas. Arrange in a 9×13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

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Filed Under: Main Dishes, Recipes

Sonic Onion Rings Replica Recipe

July 29, 2012 by Leave a Comment
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Sonic Onion Rings Replica Recipe
Recipe Type: Side Dish
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Ingredients
  • Sliced and separated Spanish onions
  • Pan or bowl of water
  • Pan or bowl of all purpose flour
  • Pan or bowl of melted vanilla ice milk
  • Pan or bowl of ground corn meal
  • Cookie sheet for air drying
Instructions
  1. Place above items on counter in order listed. Dip onion in water, then flour (shake off excess), dip in melted ice milk, then corn meal. Gently shake off excess and place on cookie sheet to air dry for at least 20 minutes.
  2. Fry until browned.
  3. Sifting the flour and corn meal once in a while keeps lumps out and makes it easier to coat the rings When placing on cookie sheets to save room, lean on top of each other to allow entire ring to dry.

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Filed Under: Recipes, Restaurant Replica Recipes, Sides

Cracker Barrel Chocolate Pecan Pie Replica Recipe

July 29, 2012 by Leave a Comment
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Cracker Barrel Chocolate Pecan Pie Replica Recipe
Recipe Type: Dessert
Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hour
Serves: 8
Ingredients
  • 3 eggs
  • 1/2 cup sugar
  • 1 cup corn syrup
  • 1/2 teaspoon salt
  • 1 teaspoons vanilla extract
  • 1/4 cups melted margarine
  • 1 cups pecans
  • 3 tablespoons semi sweet chocolate chips
  • Plain pastry shell
Instructions
  1. Preheat oven to 350 degrees. In a medium sized bowl, beat together eggs, and then add in sugar, mix well. Mix in corn syrup, salt, vanilla, and margarine. Place pecans and chocolate chips in pie shell. Add mixture. The pecans will rise up to the top when baking. Bake in a 350 degrees oven for 50-60 minutes.

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Filed Under: Desserts, Recipes, Restaurant Replica Recipes

Olive Garden Chicken and Gnocci Soup Replica Recipe

July 29, 2012 by Leave a Comment
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Olive Garden Chicken and Gnocci Soup Replica Recipe
Recipe Type: Appetizer
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 8
Ingredients
  • 1 tablespoons extra virgin oil
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 quart half and half
  • 1/2 cup celery, finely diced
  • 1 cup onion, finely diced
  • 2 minced garlic cloves
  • 2 14 ounce cans of chicken broth if you enjoy thick soup, use one can
  • 1 cup carrots, finely shredded
  • 1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
  • 1 package gnocchi, cooked (you can find these in gourmet/pasta section of the grocery store – you may want to cut the gnocchi in half if it is large, or purchase the mini size if available)
  • 1 cup of fresh spinach coarsely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon thyme
  • 1/2 teaspoon parsley
  • 1/4 teaspoon nutmeg (optional)
Instructions
  1. Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.
  2. Cook gnocchi according to package directions.
  3. Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning; simmer until soup is heated through. Before serving season to taste by adding additional salt.

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Filed Under: Appetizers, Recipes, Restaurant Replica Recipes
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