Chocolate-It's What's for Dinner

Not much to look at but a lot of flavor This recipe almost didn't make it here. When I carefully removed the fish from the pan, it fell apart and looked real messy. Then I thought I lost one of the toothpicks in the broth but then found it in the mound of fish. BUT then I tasted it and knew it was definitely worthy of a post. I bravely added some pepper flakes - I am very heat adverse. For some reason I am very sensitive to heat. I once cut a serrano chile* without gloves and my hands burned for a full 24 hours. I tired every single thing I read on the internet** - soaking your hands in milk, vinegar all sorts of things and nothing worked. So I figure if the outside of my body is that sensitive imagine the inside! But I digress yet again.  The Sous Chef really liked the heat in the dish (I thought I had gone a little heavy on the pepper flakes). But he confirmed that I needed to post this recipe. Don't mind the pictures - totally not pretty. But then again the taste is w...

I first had a Coconut Mint Mojito at this place called Havana , which was right by former work.  We just happened upon the place one day (after a long tough day) and I tried their Mojito.  They had several different kinds but I thought the coconut one sounded best. It was absolutely delicious. Since then I've been wanting to try to make them myself.  I did some investigation on the webby, web and found a few possibilities here and here . So off I went experimenting... Sorry the first one was drank before I could take a photo.  See this was all that was left... Judging by the empty glass, we got it right on the first try! But here's a pic of the second batch. Here's the recipe: Coco-Mint Mojito (makes two or one large one) 4 T confectioners sugar 15 mint leaves (preferably spearmint) juice of 1 lime 4 oz Malibu Rum 4 oz coconut milk seltzer ice Muddle the mint leaves and the sugar together in a cocktail shaker . You can use an official muddl...