Friday, November 27, 2009

Chocolate Mousse


6 Ounces Semi-Sweet Chocolate
2 egg yolks
1/4 cup sugar
1 tsp Almond Essence
1 1/2 cups heavy whipping cream


Melt the chocolate over a double boiler setup.
While the chocolate is melting, in a large mixing bowl, combine the egg yolks and sugar and beat, with a hand-held mixer, until very pale and thick and have doubled in size. Whicsk in the Almond Essence. When the chocolate has melted, whisk it into the egg yolk mixture.
In a medium bowl, whip the heavy cream to medium peaks. Using 1/3 of the whipped cream at a time, fold the cream into the chocolate mixture. Repeat this process until all the cream is incorporated. Transfer the mousse to individual serving dishes and chill for at least 1 hour.

Wednesday, November 18, 2009

Chocolate Hazelnut Gelato

Picture is coming!


1 1/2 cups whole milk
1 1/2 cups heavy whipping cream
1/2 cup sugar plus 1/4 cup
4 egg yolks
1 tsp vanilla extract
1/2 cup melted Ritter sports chocolate hazenut chocolate bar. Or Lindt Chocolate hazelnut chocolate bar (the ritter sports has whole hazelnuts.. the lindt has only pieces)


In a saucepan combine the milk, cream, and 1/2 cup sugar over medium low heat. Cook until the sugar dissolves, about 5 minutes. Do not let it get so hot it boils. Just hot enough to melt the sugar.
Meanwhile, in a medium bowl whip the egg yolks with the remaining (1/4 cup)sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add another 1/2 cup milk slowly. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, rubbing along the sides or you will have cooked egg, do this until the mixture becomes thick enough to lightly coat the back of a wooden spoon, about 7 to 10 minutes.

Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the melted chocolate, with a whisk gently incorporate and stir the chocolate until it is all combined with the milk mixture, this may take up to 10 minutes, sometimes letting it sit and then stir, sit then stir again helps. Add the vanilla. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze.

Monday, November 16, 2009

Grilled Marinated Ginger, Lime and Garlic Pork Tenderloin

This recipe is everything it's name says it is. I should put in extremely miost and tasty as the title as well! Using only a few key ingredients this is a really tasty, zingy... and not too spicey meal. My kids and husband both loved it. Try it yourself and let me know what you think.


1 plain pork tenderloin roast, trim off any excess fat or rhind
5 Tbsp soy sauce
2 tsp freshly chopped garlic
1 heaped Tbsp finely chopped ginger
juice of 2 limes
peel of lime chopped finely
3 Tbsp oyster sauce
1 tsp chilli paste


in a bowl mix all ingredients except pork and whisk together until all the sauces are well blended and incorporated together.
Slice pork roast ultra thin, then cut down into bite size strips.
In a zip lock bag put your sauce in first getting all the yummy little lime ginger and garlic pieces in. Then add your pork strips. Before sealing squish it around to get the sauce all through the pieces. Then seal and refridgerate for 4-5 hours.

Before cooking is a good time to start steaming your rice as it cooks in approx. 5 minutes.

To cook heat up 1 tbsp vegetable oil in a pan or lightly grease your BBQ, heat up to Medium high.
(If BBQ-ing leave strips long so they don't fall through grates on the grill)
Once oil (grill) is heated add pork in single layers to the heated cooking area ..., allow it to sear the sides well. With the remaining juices in the bag, place in a small sauce pan on medium high and simmer and reduce the marinade while the pork cooks.
When meat is done all the way through (it cooks EXTREMELY fast) remove it from the heat. Let it rest a minute and it will get very happy in your pan/plate!.
Serve over steamed rice and pour reduced marinade over the top.

Sunday, November 8, 2009

BBQ'd Bacon Wrapped Creamy Mustard Chicken

I pulled out a bunch of ingredients sitting in my fridge that needed to be used last night. All I knew was I felt like BBQ'ing and it had to be chicken. What was originally a throw it together meal turned into a creamy, moist and extremely satisfying winner of a meal.
My daughter gave it 100/10!

Note: This meal does not HAVE to be BBQ'd, it was the method I chose, I am sure it will turn out great if you cook it in a pan on low on your stove top.

4 chicken Breasts trimmed of fat
1 packet maple bacon (trimmed of fat) - it will work with normal bacon too but the maple bacon turns this flavor into honey mustard, if you use normal bacon you won't get that effect.
1/3 cup mayonaise
3 tbsps sour cream
4 tbspoons yellow mustard
pinch salt
pinch pepper
3 tbsp Spade L Seasoning (Beef)
approx 1/2 cup grated monterey jack cheese or blend mix.


Place chick inen a zip lock bag or cover with plastic. Place on a chopping board and with a mallet (or anything heavy pound it flat and even. The thinner it is the quicker and more evenly it will cook)
Mix Sour cream, mayonaise, mustard, salt and pepper together in a small bowl. Whip it together well until it looks creamy.
One piece of chicken at a time spread a generous amount of mustard mix on the inside of the breast, sprinkle cheese on top of the mustard (just enough to lightly cover it. Layout enough strips to cover the cheese (it doesn't have to be exact).
Starting at on end of the chicken breast firmly roll it up, keeping a good firm grip and tension on it without breaking it. Then use 4 or 5 strips of bacon to wrap around the outside and hold the roll shut by overlapping ends. Using toothpics pin the bacon and chicken in place, tucking in the open ends to keep as many juices in as possible. sprinkle the outside of the roll generously with Spade L Seasoning. Let it sit 5 minutes. The smear a littel more mustard mix over the outside of the chicken. So it looks like the picture while grilling.

Repeat with all chicken.
Heat BBQ up to medium low heat. In order to keep it moist while not burning the bacon cook around 310 for 30 minutes covered so the inside is cooked and not dry. Keep an eye on it and use your judgement. Lower and longer means a more succulent piece of meat.