Nutella Chocolate Espresso Kahlua Mousse

 Nutella Chocolate Espresso Kahlua Mousse1/2 teaspoon instant espresso powder
1 cup heavy cream
1/2 cup Nutella spread
2 tablespoons Kahlua coffee liqueur
Whipped cream, for garnish
Toasted nuts, for garnish

In a small bowl, stir the espresso powder into the heavy cream
until dissolved.

In the bowl of a stand mixer, or in a large bowl, add the espresso
mixture to the Nutella, then add the Kahlua. Mix with a whisk for 1
minute and scrape down the sides of the bowl. Continue beating
until softly whipped. Spoon into a serving bowl or glasses and
refrigerate for 2 hours.

Before serving, garnish with whipped cream and toasted nuts

Asian Sesame Chicken Salad

Asian Sesame Chicken SaladSalad:
2 wonton wrappers
2 Tbs. almonds, sliced
4 Cups romaine lettuce
1 Tbs. fresh cilantro, chopped
3 oz. boneless skinless chicken breasts, grilled and sliced

Dressing:
1/2 Cup rice vinegar
4 Tbs. sugar
2 Tbs.canola oil
1/2 Tbs. sesame oil
1/2 tsp. salt
1/2 tsp. sesame seeds
black pepper

Preheat the oven to 350°F.

Cut the wontons into 1/4 inch strips.

Heat the canola oil to 365°F in a heavy skillet.

Fry the wonton strips.

Toast the almonds in the oven for 5 minutes.

Toss then toast for 5 minutes more. Remove from oven and let cool.

To assemble the salad, in a large bowl, toss the romaine lettuce,
cilantro, wonton strips, chicken and dressing.

Top with the sesame seeds and almonds.

For the dressing: In a small sauce pan, heat the vinegar and sugar
until the sugar dissolves, stirring often. Let it cool completely.
Mix the oils together. Whisking constantly, pour in the oil mix to
make an emulsion.  Add salt, pepper and sesame seeds.

Roasted Garlic and Bean Dip

Roasted Garlic and Bean Dip

1 head garlic
2 Tbs olive oil
1/2 tsp olive oil
1 medium cooking onion, diced
1 Tbs finely chopped fresh sage
2 cups cooked white beans
1/2 tsp balsamic vinegar
1 tsp salt
1/2 tsp freshly cracked pepper

To roast garlic, remove papery outer layer of skin and trim a small
portion off the top of the head to expose cloves. Place on a square
of aluminum foil. Drizzle with 1/2 teaspoon of olive oil. Seal
package and place in a 400ºF oven for 40 minutes. Remove from oven
and let cool.

While garlic is roasting, heat the remaining olive oil in a
nonstick skillet over medium heat. Cook the onion and sage together
until the onions are soft. Set aside.

In a food processor combine the onion mixture, beans, vinegar, salt
and pepper. Squeeze roasted garlic from each clove and add to the
mixture. Process until smooth. (If necessary, add water to create a
smooth mixture.)

Serve warm or at room temperature with grilled bread and vegetables.

Braised Beef Short Ribs

Braised Beef Short Ribs6 (14-ounce) beef short ribs
Salt and black pepper
1/2 cup oil
2 onions, roughly chopped
2 carrots, roughly chopped
1 stalk celery, roughly chopped
1 head garlic, whole cloves peeled
2 tablespoons tomato paste
1 tablespoon flour
2 cups dry red wine
2 sprigs thyme
2 bay leaves
1 sprig rosemary
6 cups beef broth, divided
2 tablespoons butter
12 cups assorted mushrooms, cleaned but left whole
1 cup heavy cream

Heat oven to 325 degrees. Season  lightly with salt
and pepper. Heat a Dutch oven over high heat until hot. Add
vegetable oil and sear the short ribs on all sides. Remove the
short ribs and set aside on a plate.

Add the onion, carrot, celery and garlic to the Dutch oven and
cook, stirring frequently, until the vegetables are caramelized, 10
to 12 minutes. Reduce the heat to medium and skim any excess fat
from the top.

Stir in the tomato paste, then stir in the flour. Add dry red wine,
thyme, bay leaves, rosemary, the seared short ribs and enough beef
broth to cover the meat (add water if necessary), then bring to a
boil, skimming any fat off the top of the liquid as it cooks.

Cover the Dutch oven and place in the oven until the meat is
tender, about 2 1/2 hours, checking every 20 to 30 minutes to skim
excess fat off the top. Add additional broth or water as necessary
to keep the meat submerged in cooking liquid.

Meanwhile, heat a sauté pan over high heat and add the butter. When
the butter is melted, add the mushrooms. Cook until the mushrooms
are caramelized, stirring frequently, and season lightly with salt
and pepper. Remove from heat.

When the meat is fully cooked, carefully remove it and set aside on
top of the mushrooms.

On the stove top, bring the braising liquid back to a boil,
removing excess fat as necessary. Reduce the braising liquid to
about 4 cups, then strain. Place the liquid back into the Dutch
oven and add the cream. Season to taste and simmer over low heat
until the sauce thickens to a creamy consistency, about 15 minutes.
Gently stir in the meat and mushrooms before serving.

Serves 6

Shrimp Ceviche

 Shrimp Ceviche

1 pound lar shrimpge ( 20/16) , tail-on
3/4 cup fresh lemon juice
1 onion
1/2 bunch fresh cilantro
2 to 3 tomatoes
1/2 to 1 habanero pepper, stemmed and seeded
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
Sea salt, to taste

Bring a large pot of water to a boil. Add the shrimp and cook just
until they turn a light pink, about 1 minute. Drain immediately and
place in an ice bath to cool and stop the cooking process.

Peel and coarsely chop the shrimp and place in a medium bowl. Toss
the shrimp with the lemon juice and set aside for about 1 hour to
marinate.

While the shrimp is marinating, chop the onion, cilantro, tomatoes
and habanero pepper, and place in a large bowl.

After the shrimp has marinated (it should be whitish-pink and firm
throughout), drain the shrimp, reserving the liquid. Add the shrimp
to the large bowl. Stir in the cumin, pepper, oregano and garlic
powder, and season with one-fourth teaspoon salt. Taste, and add
back a little of the strained lemon juice to brighten the flavors,
and season again, if desired, to taste.

Makes 1 quart.

garlic mizithra pasta

This dish combines spaghetti, Mizithra


cheese and browned butter with garlic, bacon and sauteed mushrooms.



Mizithra is a Greek cheese with a mild flavor. You should also

note that it is very easy to overcook browned butter. If the butter

starts to blacken, you should clean the pan and start over.






 Garlic Mizithra pasta



1 gallon water

1 cup mushrooms

2 tbsp. chopped bacon

3 tsp. chopped garlic

4 oz. browned butter *recipe follows

8 oz. dry spaghetti

1/2 cup Mizithra Cheese



Bring about one gallon of water to a boil in the sauce pan. Cook

spaghetti in the boiling water for approximately nine minutes.



While the spaghetti cooks, preheat a large skillet and sauté the

bacon for approximately three minutes.



When the bacon is done, add mushrooms and sauté for 45 seconds.

Then add the garlic and sauté for 30 seconds. Add the Mizithra and

browned butter and mix well.



Drain the cooked spaghetti in the strainer and add the spaghetti to

the large skillet with the ingredients, toss with tongs and serve

immediately.



Serves 2



*Browned Butter recipe:



1/2 cup butter (one stick - 1/4 lb)



Cut butter into cubes and place in a small saucepan with a

light-colored interior (this makes it easier to gauge the color of

the butter as it browns). Cook butter over medium heat until it

comes to a low boil, stirring frequently with a whisk for about

three minutes. Cook while stirring constantly to prevent residue

from sticking and overflowing, about four minutes or until foam

subsides.



Continue to cook until the liquid turns an amber color, one to two

minutes longer. Remove from heat.



Set aside for three to five minutes to let the sediment settle to

the bottom of the pan. Pour the browned butter through a strainer

into a small bowl and discard the sediment.

orange chicken

Orange Chicken




2 pounds boneless chicken pieces, skinned

1 egg

1 1/2 teaspoons salt

White pepper

Oil (for frying)

1/2 cup plus 1 tablespoon cornstarch

1/4 cup flour

1 tablespoon minced ginger root

1 teaspoon minced garlic

Dash crushed hot red chiles

1/4 cup chopped green onions

1 tablespoon rice wine

Orange Chicken Sauce (recipe below)

1/4 cup water

1/2 to 1 teaspoon sesame oil



Cut chicken pieces into 2-inch squares and place in large bowl.

Stir in egg, salt, pepper and 1 tablespoon oil and mix well.



Stir cornstarch and flour together. Add chicken pieces, stirring to

coat.



Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add

chicken pieces, small batch at time, and fry 3 to 4 minutes or

until golden and crisp. (Do not overcook or chicken will be tough.)

Remove chicken from oil with slotted spoon and drain on paper

towels. Set aside.



Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil.

Add ginger and garlic and stir-fry until fragrant. Add and stir-fry

crushed chiles and green onions. Add rice wine and stir 3 seconds.

Add Orange Sauce and bring to boil. Add cooked chicken, stirring

until well mixed.



Stir water into remaining 1 tablespoon cornstarch until smooth.



Add to chicken and heat until sauce is thickened. Stir in 1

tablespoon oil and sesame oil.



Serve at once.



Makes 6 servings.



Orange Chicken Sauce:



2 teaspoons minced orange zest

1/4 cup juice from 1 large orange

1/2 teaspoon sugar

2 tablespoons chicken stock

1 tablespoon light soy sauce



Combine all ingredients in small bowl and set aside.