Chocolate-It's What's for Dinner

Since we were talking about liquors over the past few days, I thought we could move on to liquids of another sort.  Everyone always likes my vinaigrette and will often ask for my recipe.  I really don't have a recipe.  It's another one of those - you have to taste it. Here's the basics: If I'm using fresh herbs: 1T fresh thyme 2t oregano 6-8 basil leaves salt pepper 1/4 c balsamic vinegar 1T honey 1/2 c oil Place the herbs in a 1 cup measuring cup.  Add vinegar and honey. Slowly drizzle in olive oil while whisking.  Tear basil leaves and stir in to vinaigrette. Taste, Taste, Taste. Herbs, Balsamic & Honey - whisk together Slowly add olive oil while whisking Add torn basil leaves You want to tear the basil leaves so they don't get brown.  You have to add them last - otherwise they get stuck in the whisk. I will use various combinations of fresh herbs usually tarragon, oregano, basil, thyme. Easy Peasy If you are using ...

Since we were discussing cocktails, I thought I would discuss Mr. Boston . The Sous Chef has his father's Mr. Boston and then the girls one year for Christmas got him the new version.  They are different enough that you need to keep both of them. We had once thought about working our way through the book but then decided that probably wasn't a good idea.  We have found some really tasty treats though. Old Mr. Boston/New Mr. Boston Here is one of them: Banana Foster (from New Mr. Boston) 2 scoops vanilla ice cream 1 1/2 oz spiced rum 1/2 oz banana liqueur 1 medium banana cinnamon Combine ingredients in blender.  Blend until smooth.  Pour into a large glass and sprinkle with cinnamon I guess there is one improvement with the new Mr. Boston - the index is a bit better. In the old version, you cannot look up the drink by name. You can only look it up by liquor - which doesn't really help you out if you don't know what is in say a grasshopper and just wa...

We just got back from Aruba (see you didn't even know I left did you?). The food there is just absolutely delicious.  We ate at a Belgium place, Italian, and French.  We really did absolutely nothing and it was wonderful.  The Sous Chef wanted to take a surf lesson but "surf wasn't up." We were going to go to the natural pool but it was a four-hour tour and we didn't want to commit ourselves so we just went to the beach.  I read 4 books - doesn't sound too impressive until I tell you that one was a 600 pager. The Sous Chef was also asked if he wanted his hair braided - he declined. But we did spend some time sampling the different cocktails... First I had to have the obligatory Malibu and Coke Then I tried a Caribbean Sunrise - Malibu, Melon Liqueur, OJ & Cranberry Then it was a Fudge Brownie Martini. I don't really know why they called it a martini as there was no gin in it but it was very chocolately.  Baileys, Chambord, Cocoa Liqueur, an...

First I had to get the Sous Chef to part with some port wine (no easy feat). There's no need to use really great port or really great balsamic here. So it actually was easy to get the Sous Chef to part with some of the cheap port. With this recipe you cook the marinade down to make a sauce for the meat afterward - I like that you do that.  I used beef shoulder London Broil and it was quite tasty.  After pulling the meat out of the marinade, I used the Jacard to help prevent shrinkage and it help to keep the meat tender. (I won't go on espousing again about the Jacard - just go out and get one already!).  Port & Balsamic London Broil (Adapted from Cooking Pleasures) 1/3 c port wine 1/4 c balsamic vinegar 1t Worcestershire sauce 2 garlic cloves, minced 1 T fresh thyme salt/pepper 1 1/2 lb London Broil 2 T chopped shallot 1 T butter Whisk together port, vinegar, Worcestershire sauce, garlic, thyme, and salt/pepper. Marinate steak for at least 2 hours up to...

My Mom's friend was clearing out again . This time here is what I got this time around: Doing a preliminary reconnaissance, I've found some pretty interesting recipes. I love browsing through old cookbooks. They sometimes speak to another time.  One of the books had a price of $2.95. Where can you buy a cookbook for that now??! Some of the cookbooks are real clunkers, Velveeta and canned soups are not really my thing. Some are quaint using terms such as oleo or dated by using margarine or vague -"use 2 tall cans." There are a few books that have southern recipes and I really am unsure what chess cookies are - in my mind they are little black and white squared cookies, but since there is no chocolate I'm assuming that is not what they are.  There is also chess cake and chess pie. Difficult to believe I've never heard of a type of dessert! There was a Four-Minute Brownie recipe that bakes for 30 minutes. I think I'll pass on the Kool-Aid pie, as well...

Since I'm already a big Mojito fan ( coconut or otherwise), why not make Mojito chicken? This recipe has been sitting around since 2004 - 10 years! It was definitely worth the wait. Mojito Chicken Breasts (Adapted from BonAppetit ) 3/4 c fresh lime juice and zest from limes 1/2 c light rum 1/2 c mint 1/4 c parsley 4 T sugar 1 T olive oil 1.5 lb boneless chicken breast (pounded thin) salt/pepper Whisk fist 6 ingredients together in a shallow bowl.  Place thinned chicken breasts in bowl. Cover and marinate for at least 4 hours in the refrigerator.  Turning once or twice. Remove chicken from marinade.  Discard Marinade.  Oil grill and grill chicken about 10 minutes around 350 or until done. These really came out beautiful. The Sous Chef is quite good with the grill (better than me but don't tell him I told you that). They don't taste too minty or too rumy - just right.

HAPPY BASTILLE DAY! Remember way back to last week when I had that disaster flag cake and I had two extra layers of red cake that I stowed away in the freezer - well here's what I did with it: When the world gives you lemons, make... Not too shabby huh? Here the cake recipe (adapted from Art & Soul of Baking ) 1 1/2 sticks of butter 3/4 c sugar 3 eggs 1 T vanilla 2 c sifted cake flour 3/4 t baking soda 1/4 t salt 1/3 c buttermilk 30 drops red food coloring (optional) Grease and line 2 9" round baking pans with parchment paper rounds (or use silpat). Cream butter and sugar together. Meanwhile in a small bowl whisk together cake flour, baking soda, and salt. Add eggs to creamed butter one at a time, mixing after each addition.  Add vanilla.  Add 1/3 of the flour, then 1/2 of the buttermilk, 1/3 of flour, remainder of buttermilk and then remainder of flour.  Mixing well after each addition.  Add 30 drops of red food coloring. Pour batter into p...