Heatwave Chicken
When it gets too hot to be creative in the kitchen I say “lets take this outside“-
I fire up the BBQ & stick everything on it-
In a large piece of heavy duty aluminum foil add;
La-Yu’s “Chili Oil”
Trader Joe’s “21 Seasoning Salute”
(It’s my new favorite spice mix- NO SODIUM, NO CALORIES, NO FAT & NO CARBS!)
Boneless skinless chicken breasts, but on the bone is fine too- more flavor.
Salt & pepper
Sprig of fresh rosemary on each piece of chicken
Lemon zest & a big squeeze of lemon juice
Wrap up this mixture then add another layer of heavy duty aluminum foil
My BBQ is gas & it’s so easy to cook with-
I had 2 burners on low & still got the beautiful grill marks through the foil
(chicken cook time; about 30 minutes)
I later added fresh corn that I’d previously soaked in water
(corn cook time; about 20 minutes)
Potatoes with a dash of olive oil & salt, cooked in foil
(potato cook time about 25 minutes)
A little 25 year-old Balsamic Vinegar from il fustino added to some freshly picked watermelon;
A refreshing summertime dessert!
enjoy!
Death by Chocolate…
preheat oven to 350*
I’ve experimented with this RICH yet surprisingly light cake for many years-
It’s my favorite & regardless of friends & families dietary restrictions
they LOVE it too-
No flour, oil or leavening.
Rich coffee flavor runs throughout both cake & frosting.
Serve with freshly churned vanilla ice cream & espresso.
Cake;
1 packet of Starbucks Italian roast “Via” plus 1/3 c. water
1 1/2 c. sugar
2 c. chocolate chips (1- 11 ounce bag semisweet chocolate chips)
1 1/2 t. pure vanilla extract
1/2 c. butter
12 egg yolks (keep egg whites for later)
1 3/4 c. organic walnuts, ground (food processor, ground like coffee grounds)
In a medium size saucepan, over low heat;
Coffee, water & sugar. Mix then add chocolate chips & stir.
Once mixed add vanilla & remove from heat. Let cool 5-10 minutes.
With an electric mixer;
Cream butter, add egg yolks & mix. Add ground walnuts, then chocolate mixture.
In a separate (metal) mixing bowl;
Beat egg whites until firm but not dry- Fold whites into the chocolate batter-
Place 3 layers of parchment paper on counter top, draw around the cake pan with a pencil then cut out with scissors- Cut some straight pieces to use for the pan sides. Line pans.
Evenly distribute the batter into cake pans. I add 1 or 2 scoops of cake batter to each cake pan until all three are evenly filled.
They will look a bit empty- but don’t worry-
Bake @ 350 for 25 minutes (a little less time in a convection oven).
Frosting;
2 c. chocolate chips (1 11-ounce bag of semisweet chocolate chips)
1 packet of Starbucks Italian roast instant “Via” plus 1/3 c. water
1 c. + 2. T. butter
4 egg yolks
2 c. powdered sugar + a little for dusting the finished cake.
In a medium size saucepan, over low heat;
Slowly melt the coffee, water & chocolate chips.
Once smooth & blended; remove from heat.
Cool for about 7-10 minutes.
In a separate bowl;
Cream the butter, add egg yolks, then sprinkle in the powdered sugar.
Once smooth & well mixed, add in the chocolate mixture.
note; make sure when adding something hot to eggs that you don’t accidentally cook the eggs- add a little at a time & keep stirring because you don’t want it lumpy-
enjoy!
Pickled Asparagus
Makes 5-6 quarts
Surprisingly crunchy & delicious like a great pickle can be-
Eat alone, cut them into your chopped salad, serve with cheese,
or use as a ‘swizzle stick’ in your next Bloody Mary!
Wash 6 quart-size jars
Sterilize jars & lids
Wash all ingredients-
You’ll need;
Asparagus- about 5-6 clusters
Break or cut off asparagus ends, allowing asparagus to stand in jar; about 3/4″ from top.
18 sprigs of fresh dill – 3 per jar
12 cloves fresh garlic – 2 per jar
6 small Peppers – 1 per jar (Habanero, Serrano, or Jalapeño; dried or fresh)
Fill clean, sterilized jars with raw ingredients; asparagus, dill, garlic & Peppers.
In medium sized pot, boil until salt is dissolved:
6 c. water
2 c. apple cider vinegar
6 T. kosher salt
Using a ladle, fill jars with hot liquid-
Always remember to leave about 1/2″ at the top, as per canning instructions.
Seal jars.
When cooled, store jars in refrigerator for at least 2 weeks.
(you can also make with fresh green beans instead of asparagus)
enjoy!
Recent Comments