Chocolate Almond Bark with Sea Salt

For our Christmas party, I made two new desserts — both from Bon Appetit.  And, both were a hit — with our party guests and our family.

This chocolate almond bark with sea salt is very rich — a little goes a long way!  It’s easy to make and can be stored in the fridge for up to a week!  That’s great when you’re planning a big party or, you’re looking for an interesting dessert to give to friends & neighbors.

Ingredients:

1/2 cup Sugar

1 Tbsp. Unsalted Butter

1 1/2 cups roasted Marcona Almonds (not in oil)

1 lb. good-quality dark chocolate (62% – 70% cacao), finely chopped

Coarse Sea Salt (for sprinkling)

Directions:

1.  Line a baking sheet with a silicone baking mat or foil.

2.  Combine sugar with 2 Tbsp. water in a small saucepan.  Stir over medium-low heat until sugar dissolves.  Bring to a boil and cook, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is dark amber, about 5 minutes.  Remove from heat.  Immediately add butter, whisk until melted.  Add almonds; stir until well coated.  Quickly transfer almonds to baking sheet, spreading out to separate nuts.  Let cool.  Break up any large clumps of nuts.  Set aside 1/4 of nuts.

3.  Stir chocolate in a medium bowl set over a saucepan of simmering water until melted.  Remove from heat, add nuts from baking sheet and stir quickly to combine.

4.  Spread chocolate-nut mixture on same baking sheet, keeping nuts in a single layer.  Top with reserved nuts.  Sprinkle with salt.  Chill until chocolate is set, about 3 hours.

5.  Break bark into pieces and store between layers of parchment or waxed paper.

Do Ahead:  Can be made 1 week ahead.  Keep chilled.

LORI’S NOTES:

• I used Trader Joe’s Salted Skin-On Marcona Almonds.  I wasn’t sure they’d work, as they have the skin on, but they were great.  You need 1 and 1/2 bags (6 oz. bags).  I also used Valrhona Le Noir Amer 71% Cacao bars (from Trader Joes).
• In preparation for making caramel, I fill a 1-cup measuring glass half-full with water and place the pastry brush in glass – next to the stove – ready to brush down the sides of the pan.
• While the recipe calls to cool the chocolate-nut mixture for 3 hours, I found it easier to cut into pieces after 1 1/2 to 2 hours of cooling.
• Make sure you use very coarse sea salt.   The chocolate looks better with small, coarse chunks of salt.

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Chicken & Green Chile Enchiladas

I hadn’t made chicken enchiladas in quite some time.  I have a great recipe from my sister — that we have modified over the years.  It’s an easy recipe and quite delicious!

1/4 cup Butter

1/2 Onion, finely chopped

1/4 cup Flour

1 can Chicken Broth (14.5 oz.)

1 cup Sour Cream, room temperature

1 can Chopped Green Chiles (4.5 oz.)

1 Jalapeno Pepper, minced – optional

Salt & Pepper to taste

12 Four Tortillas (small to medium size)

4 cups Cooked Chicken, shredded

4 cups grated Monterey Jack & Cheddar Cheese

1 bunch of Green Onions, thinly sliced

Directions:

1.  Preheat oven to 350 degrees.  Spray 13 x 9 casserole dish with Pam.

2.  Melt butter in saucepan.  Add chopped onion and saute in melted butter for 2 – 4 minutes.  Add flour and stir until smooth, cooking for 1 minute.  Gradually whisk in chicken broth.  Cook over medium heat, stirring until thickened.  Stir in sour cream, green chiles, jalapeno (optional), salt and pepper.

3.  Pour half of the sauce in the prepared pan.

4.  Combine shredded chicken, 2 cups of cheese and 1/2 cup of green onions in a large bowl.  Place 1/3 cup of chicken mixture on each tortilla.  Roll up and place seam side down in casserole pan.

5.  Pour remaining sauce over enchiladas.  Sprinkle with remaining cheese and onions.

6.  Bake uncovered for 25 – 30 minutes, until edges are lightly browned.

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An Italian Thanksgiving

Every other year, we end up having two Thanksgiving celebrations.  (Being part of a blended family has it’s unique challenges come the holidays, but we always try to make the best of it!)

This year, instead of having two turkey dinners, we decided to have an Italian Thanksgiving dinner the day before Thanksgiving (when we have the kids with us).  It’s been fun planning the menu.  We’re going to get everyone involved … it should be great fun!   And, my sister and her family will be with us (down from Seattle) – so we’ll have a house full (which I always love!!)

Here’s a peak at our menu:

Before the meal (Antipasti):

• Italian Salami, meats & cheese — from Claro’s, our favorite Italian Deli
• Brushetta — haven’t decided on which type
• Wine
• Special Cranberry Prosecco Cocktail
• Sparkling Cider — for the kiddos

First Course (Primi):

• Homemade Gnocchi — Natalie & I are going to teach my sister & my neice how to make it
• Insalata Mista – green salad

Main Course (Secondi):

• Clams & Linguine — if time allows, we may make homemade linguine
• Chicken Paillard — we may let the boys pound the chicken
• Garlic Bread

Desserts (Dolci):

• Tiramisu
• Panna Cotta or Ricotta Cheesecake with Sugared Cranberries

It’s making my mouth water just thinking about it!   I’ll be sure to post any new recipes … Ciao!

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Grilled Steak Sandwiches

While at the gym last week – I caught the end of Giada’s grilling section on the Today Show.  Giada made a steak sandwich that was to “die for”.  Remember … I’m at the gym and had probably worked out for an hour — before my 1 hour spin class.  So … I’m thinking about the food I can eat the rest of the day, since I will have burned 700 – 900 calories at the gym.  That is why we work out, right?  So we can eat delicious food!

The sandwich starts with a marinated rib eye (marinated in Balsamic Vinegar, Soy Sauce, Worcestershire and Mustard Seeds) that’s grilled to perfection.  French rolls are slathered with a sour cream and gorgonzola mixture, topped with Arugula.  YUM!

Well, I made the sandwiches last night.  They did not disappoint!   My husband thought they were one of the best sandwiches he’s eaten.  At the end of dinner, he said “Wow!  I would have gladly paid $10 for that sandwich.”  Kind of an odd comment, but I took it as a compliment.

I wish I had taken pictures of our sandwiches … as they looked so much better than Giadas!  Next time…

Serves 6

Ingredients:

1/4 cup Balsamic Vinegar

1/4 cup Soy Sauce

1/4 cup Worcestershire Sauce

1 Tbs. Mustard Seeds, cracked

3 (12 – 14 oz.) Rib Eye Steaks

4 ounces Gorgonzola Cheese, crumbled

1/2 cup Sour Cream

Salt & Pepper

Baguette, 2 foot (or your preference of sandwich rolls)

2 cups Arugula

Directions:

1.  Combine the vinegar, soy, Worcestershire and mustard seeds in a large resealable plastic bag.  (I use a mortal & pestle to break up the mustard seeds).  Add the steaks and seal the bag.  Refrigerate at least 30 minutes and up to 2 hours, turning the steaks occasionally.  Take the steaks out of the refrigerator about 20 minutes before grilling (to bring them to room temperature).

2.   Prepare your barbeque for medium-high heat.  When grill is ready, drain the marinade from the steaks.  Grill steaks to desired doneness, about 6 minutes per side for medium-rare.  Let the steaks rest for 10 minutes.  Cut the steaks crosswise into thin slices.

3. Meanwhile, stir the cheese and sour cream in a small bowl to form a thick spread.  Season the mixture with salt and pepper, to taste.

4,  Cut the baguette in half, lengthwise.  If the baguette is thick, you may want to remove some of the bread from the center of the baguette halves.  Spread the cheese mixture over the baguette halves.  Arrange arugula and warm steak slices over the baguette bottom.  Sprinkle the steak with salt and pepper.  Cover with the baguette top.  Cut the sandwich crosswise into 6 equal pieces.

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Grill-Smoked Pork Chops

We celebrated Nick’s birthday a few weeks ago.  For his birthday dinner, he requested pork chops.

Now, I can take or leave pork chops.  They have never been a big favorite of mine, but my family loves them.   And even though I have some great recipes for grilled pork chops, I decided to try a new recipe from my 2011 Cooks Illustrated Summer Grilling magazine.

Wow!  I may have changed my mind about pork chops!   This is definitely a keeper!!!

 

Serves 4

Sauce

1/2 cup Ketchup

1/4 cup light or mild Molasses

2 Tbs. grated Onion

2 Tbs. Worcestershire Sauce

2 Tbs. Dijon Mustard

2 Tbs. Cider Vinegar

1 Tbs. Brown Sugar

Chops

Disposable 13 x 9-inch aluminum cake pan

2 cups Wood Chips, soaked in water for 30 minutes

4  Bone-in rib Loin Pork Chops (12 oz. each), 1 1/2 inches thick ** See Note

4 tsp. Kosher Salk

2 tsp. Ground Black Pepper

Vegetable Oil for cooking grate

Directions:

1.  Place soaked wood chips in shallow disposable aluminum cake pan/pie plate and place on primary burner, repositioning grate(s).   Turn all burners to high, close lid and heat the grill until hot and chips are smoking (about 15 minutes).

2.   Make the sauce by combining all sauce ingredients in a small saucepan.  Cook over medium heat, stirring occasionally, until sauce thickens and is reduced to about 1 cup (5-7 minutes).  Transfer 1/2 cup sauce to small bowl (for serving) and set aside.

3.  Pat chops dry with paper towels.  Using a sharp knife, cut 2 slits about 1 inch apart through the outer layer of fat and connective tissue to prevent buckling.  Sprinkle entire surface of each chop with 1 teaspoon of kosher salt (or 1/2 teaspoon of table salt) and 1/2 teaspoon pepper.  Place chops side by side, facing the same direction, on cutting board (with the curbed rib bone facing down).  Pass 2 skewers through the loin muscle of each chop, close to the bone, about 1 inch from each end (see Step 2, illustration below).  Once chops have been threaded onto skewers, pull apart to create 1-inch space between each.

 

 

4.  Scrape grill grate clean.  Lightly dip wad of paper towels in vegetable oil.  Holding wad with tongs, wipe cooking grate.  Place skewered chops bone side down, in center of grill on cooking grate over the aluminum pan (see illustration 3 above).  Cover grill and cook until thermometer inserted into center of pork chop (but away from bone) registers 120 degrees (28 – 32 minutes).

5.  Remove skewers from chops.  Tip chops onto flat side and brush surface with 1 tablespoon of sauce (illustration 4).  Transfer chops, sauce side down to hotter parts of grill (2 on each side) and cook, uncovered until browned (2 – 4 minutes).  Brush top of each chop with 1 tablespoons of sauce.  Flip and continue to cook on second side until browned and thermometer reads 140 to 145 degrees (about 2 – 4 minutes longer).

6.  Remove chops from the grill and allow to rest, tented with foil for about 5 minutes.  Serve with reserved sauce.

NOTE:

Buy chops of the same thickness so they will cook uniformly.  Natural pork is preferred.  If you buy enhanced pork (with injection of water, salt and sodium phosphate solution), don’t sprinkle chops with salt in step 3.

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Sweet Potato Tortilla Chips & Corn Salsa

I LOVE Chips & Salsa!  I’d have to say it’s my favorite snack food / appetizer.  But let me qualify … the tortilla chips need to be light and crunchy with just the right amount of salt.  And the salsa, a spicy, chunky version (preferably with chunks of green onion, tomato & cilantro) — NEVER from a jar – Ugh!   Add a margarita — and we have a perfect day!

But, there is a new Corn Salsa from Trader Joe’s (from a jar) that is amazing!  Pair it with TJ’s new Sweet Potato Tortilla Chips — and WOW!  Our local TJ’s chef told me about them last week.  TJ’s has them displayed together on an endcap at our local store.

The Sweet Potato Tortilla Chips are great with my Chipotle-Syrup Goat Cheese Appetizer (click here to view the recipe).  It’s a great combo, as the chips are heavier than most and add a great foundation for the creamy goat cheese and sweet & spicy syrup.  Yum!

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Mexican Grilled Corn

As you know, my all-time favorite cooking magazine is Cooks Illustrated.  So last week, when I wanted to make grilled Mexican corn, Cook’s was the first place I turned.

It was easy and delicious!   And the great thing about this recipe … you can make the crema mixture in advance!

Mexican-Style Grilled Corn

Serves 6

Ingredients:

1/4 cup Mayonnaise (I used light)

3 Tbs. Sour Cream (I also used light)

3 Tbs. minced fresh Cilantro Leaves

1 large Garlic clove, minced or pressed through a garlic press

3/4 tsp. chili Powder

1/4 tsp. ground Black Pepper

1/4 tsp. Cayenne Pepper (optional)

4 tsp. Lime Juice

1 ounce Pecorino Romano cheese (grated, about 1/2 cup) OR use canuse Queso Fresco or Cotija cheese

4 tsp. Vegetable Oil plus extra for cooking grate

6 large ears corn, husks and silk removed

Directions:

1.  Turn all grill burners to high and heat grill with lid down until very hot (~15 minutes).

2.  While grill is heating (or you can prepare in advance), combine mayo, sour cream, cilantro, garlic, 1/4 tsp. Chili Powder, pepper, cayenne (if using), lime juice and cheese in a large bowl.  (Bowl should be large enough for you to roll the grilled corn in the bowl with crema mixture to coat.)

3.  In a second large bowl, or large shallow bowl, combine oil, salt and remaining chili powder.  Add corn and toss until coated evenly.  (You may want to use your hands to rub the oil and chili powder evenly over corn.)

3.  Using a clean grill, dip a wad of paper towels in vegetable oil.  Holding wad with tongs, wipe cooking grate.  Grill corn, turning occasionally, until lightly charred on all sides (about 7 to 12 minutes).

4.  Place hot grilled corn in bowl with crema mixture.  Toss to coat evenly.  Serve immediately.

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The Lime Drink … without a name

Here’s a refreshing lime drink for summer that’s so easy to make!  My sister made these on vacation in Durango.  While they actually have a name, it’s not one that I would print on my blog.  :)  So … any name ideas for this great summer drink?

Directions

1 large can Limeade, thawed

1 can Vodka (using the Limeade can)

3 cans (or bottles) of Light Beer

Stir together and serve over ice cubes.  Garnish with lime slices, if desired.

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Snickerdoodles

During our stay in Durango, my sister made Snickerdoodle cookies … those yummy cookies that are rolled in cinnamon and sugar.  The kids devoured the cookies as quickly as they came out of the oven.  (The adults ate quite a few, too!)

My sister is quite the baker.  In fact, it’s her dream to move from Seattle to Durango (after her kids go off to college and are on their own) and open a bakery.  Jeff and I would love to have a vacation home in Durango by that time, so we’d be able to visit her bakery often!  We can all dream … right?

Anyway, my sis has tested several Snickerdoodle recipes and has determined that The Joy of Cooking recipe is the very best.  We all thought so!  Here you go …

Snickerdoodle Cookies

Makes 3 dozen, 3-inch cookies

1.  Preheat oven to 350º F.  Grease cookie sheets or line them with parchment paper.

2.  Whisk together until well blended the following:

• 2 cups all-purpose Flour
• 2 tsp. Cream of Tartar
• 1 tsp. Baking Soda
• 1/4 tsp. Salt

3.  Beat together in a large bowl:

• 1 cup unsalted Butter, softened
• 1  1/2 cups Sugar

4.  Add 2 large Eggs and continue beating until well combined.

5.  Add flour mixture to butter mixture and beat until smoothly incorporated.

6.  In a shallow bowl, combine:

• 1/4 cup Sugar
• 4 tsp. cinnamon

7.  Shape the dough into 1 1/4-inch balls.  (You can use a mellon baller to shape the dough.)  Roll the balls in cinnamon sugar mixture.  Arrange the dough balls about 2 3/4-inches apart on the cookie sheets.

8.  Bake, one pan at a time, until the cookies are light golden brown around the edges (8 to 10 minutes).  Rotate the cookie sheets halfway through baking for even browning.  Let cookies stand on sheets for a couple of minutes before transferring them to a wire rack to cool thoroughly.

NOTE:  These cookies are flatter than many other recipes for Snickerdoodles.  But, they are the best tasting Snickerdoodles!   Store airtight for several days or freeze for up to one month.  Enjoy!

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Grilled Fish Tacos

I made grilled fish tacos the other night that were delicious!  I found the recipe in my new bon appetit magazine.  The recipe is definitely a keeper!  Such fresh, healthy, flavorful tacos … and very easy to make!   (Don’t let the list of ingredients scare you.)  I usually have most of these ingredients on hand.

As a bonus, I was able to purchase all the ingredients at Trader Joes!

Grilled Mahi-Mahi Tacos

4 Servings

Pico de Gallo Ingredients:

5 Plum Tomatoes, seeded and chopped

1/2 small Yellow Onion, finely chopped

4 Scallions, white and light green parts only, thinly sliced

1/2 cup fresh chopped Cilantro

1 tsp. fresh Lemon Juice (you can substitute Lime Juice)

1 tsp. chopped fresh Oregano

1 Jalapeno, stemmed, seeded & minced

Kosher Salt & freshly ground Black Pepper

Combine the first 7 ingredients in a medium bowl.  Season to taste with the salt and pepper.

Crema Ingredients:

1/4 cup Heavy Cream

2 Tbs. Sour Cream

Kosher Salt & freshly ground Black Pepper

Hot Sauce

Whisk cream and sour cream in a small bowl to blend.  Season to taste with salt, pepper, and hot sauce.

Taco Ingredients:

1 Tbs. Paprika

1 tsp. each of Garlic Powder, Onion Powder, Dried Oregano, Dried Thyme and Kosher Salt

1/2 tsp. freshly ground Black Pepper

1/4 tsp. Cayenne Pepper

1 lb. Mahi-Mahi fillet

Vegetable Oil (for brushing)

8  6-inch Corn Tortillas, warmed

1 cup finely shredded Cabbage

1 Lime, cut into wedges

1.  Heat gas grill (or build medium-hot fire in charcoal grill).

2.  Combine all the dried spices for tacos in a small bowl.  Sprinkle over the fish.

3.  Brush grill grate with oil.  Grill fish until cooked through, about 5 minutes per side (depending on size of fillets).

4.  Using a fork, coarsely shred the fish.  Fill tortillas with fish, cabbage and pico de gallo.  Drizzle with crema.  Squeeze fresh lime wedges over tacos.

NOTE:  I used Light Sour Cream and Half & Half for the Crema, as I had it in my fridge.  It made a great Crema sauce!  I often buy fresh Jalapenos at Trader Joes.  Most recipes call for 1 or 2 jalapenos, so I stem and seed the remaining jalapenos and freeze them.

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