Sunday, July 25, 2010
1 pkg Chocolate Cake Mix, with pudding in the mix
3/4 C Oil
1/8 C Water
1/4 C Vodka
3/8 C Bailey's Irish Cream Liquer
Combine cake mix, oil, water, vodka, liquer and eggs in a bowl. Beat until smooth. Pour into a Bundt pan sprayed with Pam. Bake at 350 degrees for 40-50 minutes or until done. Remove from pan and cool completely. Mix a glaze of Bailey's and powdered sugar to a thick consistency and drizzle over cake.
Friday, July 23, 2010
1 – 6 ounce Bag Arugula or Rocket
1 T Olive Oil
1 T Lemon Juice & Zest
Salt & Pepper to taste
1/2 C Gorgonzola, Crumbled
1 Bag Salted Pita Chips
1 Small Bag Candied Pecans, Available at Trader Joe’s, Chopped (purchased), I chop them by hitting the bag with a rolling pin, it works well and doesn’t make a mess!
In the bowl of a food processor place arugula, olive oil, lemon juice & zest, salt & pepper. Process until it looks like pesto. Place in a bowl.
Place a dollop of the arugula pesto on a pita chip, top with Gorgonzola and sprinkle with candied spicy pecans, serve.
Thursday, July 22, 2010
1 Rosemary Focaccia, sliced lengthwise
1 C Dark Chocolate, Shredded
2 C Capricious Aged Goat Cheese, Shredded
4 T Fresh Rosemary, Roughly Chopped
Heat oven to 450. Place halves of focaccia, cut side up on a parchment lined baking sheet. Shredding chocolate is a bit tricky, I like using a large chunk and place it in the microwave for 10 second intervals so it is soft but not liquid. Then hold with a paper towel and grate on a grater or in your food processor. Sprinkle each side with 3/4 C shredded chocolate, then top with 1cup aged goat cheese and sprinkle each with 2 T rosemary. Bake for 10-15 minutes or until cheese is light brown and bubbly. Cut into desired size pieces and serve.
Wednesday, July 21, 2010
8 Dates, Pitted and Sliced into round 4 pieces
32 Mint Leaves
32 Frozen Blueberries
Placed sliced dates on a parchment lined baking sheet, poke mint leaf into center of date and top mint leaf with a partially defrosted blueberry. Refrigerate until ready to use. Makes 32.
Tuesday, July 20, 2010
½ lb Lamb Roast, Cut into bite size pieces
¼ C Red wine
½ C West Wind Malbec
1 T Montreal Steak Seasoning
1 Avocado, Cut into cubes
2 T Summer Savory, Chopped Finely
2 T Tarragon, Chopped Finely
In a saucepan combine lamb, red wine, malbec, & Montreal Steak seasoning. Heat to simmer and cover, cook for 1 hour or until meat has absorbed the wine,looks a bit purple and is very tender. Mix summer savory and tarragon together. Assembly: pick up a cube of avocado with a toothpick, dip into the finely chopped herbs and then pick up a piece of lamb. Can be warm or cold, assemble just before serving.
Monday, July 19, 2010
8 oz Mascarpone Cheese
3 T Major Grey’s Chutney
4 Lychee Fruit, Peeled & Seeded
4 T Sweetened Coconut
1 t Lemon Juice
1 Box Water Crackers
Small Slices of Chili Mango ( available in the Mexican Market)
Combine mascarpone cheese, Major Grey’s Chutney, lychee fruit, coconut and lemon juice in the food processor and process until smooth. Spread on Water Cracker and top with a slice of chili Mango.
Sunday, July 18, 2010
1 C Seasoned Rice Wine Vinegar
1 T Blood Orange Juice, Fresh or Bottled
2 T Shallots, Finely Minced
2 T Cilantro, Finely Minced
Pinch of salt
Combine and refrigerate. When ready to serve on Drake’s Bay Oysters, spoon over oysters in the shell!
Add a little olive oil and this would be a great salad dressing!