Mexican Triple Chocolate Brownies October 20, 2013 by Jill Foucre Leave a Comment Mexican Triple Chocolate Brownies 2013-10-20 18:36:19 Print Ingredients 6 ounces bittersweet chocolate, chopped 2 ounces unsweetened chocolate, chopped ¾ cup unsalted butter 1 ½ cups sugar 2 teaspoons vanilla 4 eggs 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon ancho chile powder 1 cup flour 1 cup semisweet chocolate chips Instructions Generously butter and flour a 13” X 9” baking pan. Preheat the oven to 350 degrees F. In a large bowl set over a pan of barely simmering water melt bittersweet and unsweetened chocolate and the butter, stirring until the mixture is melted and smooth. Remove the bowl from the heat and allow the mixture to cool to lukewarm. Using a hand mixer, beat in the sugar and vanilla and add the eggs one at a time, beating well after each addition. Add the salt, chile powder, cinnamon and flour. Mix just until combined. Stir in the chocolate chips. Transfer the batter to the prepared pan. Bake the brownies for 30 to 35 minutes, or until a tester inserted in the center comes out clean. Remove the brownies to a rack and allow them to cool completely before cutting into squares. By Paul Lindemuth Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Empanaditas con Puerco (Pork Turnovers) October 20, 2013 by Jill Foucre Leave a Comment Empanaditas con Puerco (Pork Turnovers) 2013-10-20 18:34:33 Print Ingredients 1 link pork chorizo 1 medium yellow onion, peeled and finely chopped 1 pound ground pork 2 Tablespoons sofrito cooking sauce salt freshly ground black pepper 1 cup grated smoked cheddar cheese 1 package frozen puff pastry, thawed 1 egg 1 Tablespoon milk Instructions In a large sauté pan cook the chorizo over medium heat until it begins to render the fat. Add the onion and sauté until the onion is translucent. Add the ground pork and cook until it is no longer pink, about 3 to 4 minutes. Stir in the sofrito cooking sauce. Season to taste with salt and freshly ground black pepper. Simmer for 5 minutes over low heat. Remove the pan from the heat and allow the mixture to cool. Stir in the cheese. Preheat oven to 425 degrees F. Line two baking sheets with parchment paper. In a small bowl beat together the egg and milk. Unfold one sheet of the thawed puff pastry, keeping the second sheet covered and chilled. Using a pastry cutter, cut the pastry sheet into 9 equal rounds. Spoon about 1 Tablespoon of the filling into the center of each pastry round. Using a pastry brush lightly coat the edges of the pastry with the beaten egg mixture Fold the pastry over the filling to form a semi-circle. Using a fork, crimp the edges of the pastry closed. Transfer the empanadita to the prepared baking sheet. Repeat the cutting, filling and sealing with the rest of the pastry and filling. Brush the tops of the empanaditas lightly with the remaining beaten egg. Bake the empanaditas for 10 minutes, then reduce the oven temperature to 375 degrees and continue baking for an additional 10 to 12 minutes, or until the golden brown. Transfer the empanaditas to a platter and serve hot. By Paul Lindemuth Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Ceviche de Camaron (Shrimp Ceviche) October 20, 2013 by Jill Foucre Leave a Comment Ceviche de Camaron (Shrimp Ceviche) 2013-10-20 18:31:27 Print Ingredients ½ cup plus 2 Tablespoons freshly squeezed lime juice 1 pound unpeeled small shrimp (41/50 count to a pound) ½ medium red onion, peeled and finely diced 1/3 cup chopped fresh cilantro ½ cup tomato ketchup 1 to 2 Tablespoons vinegary Mexican hot sauce (such as Tamazula, Valentina or Bufalo) 2 Tablespoons olive oil 1 cup finely diced peeled cucumber salt tortilla chips for serving Instructions Bring 1 quart of water to a boil. Add salt and the 2 Tablespoons of lime juice. Add the shrimp. Cover the pan and allow the water to return to a boil. Remove the pan from the heat and pour off all the water. Replace the lid and allow the shrimp to steam for 5 minutes. Pour the shrimp onto a large rimmed baking sheet and allow them to cool completely. Peel and devein the shrimp and place them into a large bowl. Add the remaining ½ cup of lime juice and refrigerate for 1 hour. In a small strainer rinse the red onion under cold running water and shake off the excess liquid. Add the onion to the shrimp along with the chopped cilantro, ketchup, hot sauce, olive oil and cucumber. Season to taste with salt, about ½ teaspoon. Cover and refrigerate. Spoon the Ceviche into small glasses or bowls. Garnish with the tortilla chips. By Paul Lindemuth Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Mumbai Grilled Shrimp with Coconut-Tamarind October 20, 2013 by Jill Foucre Leave a Comment Mumbai Grilled Shrimp with Coconut-Tamarind 2013-10-20 17:45:07 Print Ingredients 3 Cloves garlic, minced 2 Green chilies, minced with some seeds and membrane (use tiny green arbol chiles or one serrano chile) 1 teaspoon Ground turmeric 1 teaspoon Ground cloves 1 teaspoon Ground cinnamon 1 teaspoon Cayenne powder 2 Tablespoons Tamarind chutney 1/2 C. Vegetable oil Salt to taste 1 ½ Pounds jumbo shrimp, peeled with tail on (16-20 count) 1 ¼ C. Coconut cream (NOT cream of coconut)* Garnish: Chopped fresh cilantro Soaked bamboo skewers (if serving as a one-bite appetizer) Instructions Combine the garlic, chili, spices, tamarind, and the oil in a zip type bag. Add the shrimp and toss to coat. Let stand for 30 minutes. Remove the shrimp and reserve the marinade. Season generously with salt if you intend to serve the shrimp chilled. Preheat a grill or grill pan over medium heat. Remove the shrimp from the marinade and skewer. Grill the shrimp 1 minute per side, or until just pink. Pour the reserved marinade into a skillet. Stir in the coconut cream and simmer briefly. Taste and add more salt, if needed. To serve as a chilled one-bite: After the shrimp cool to room temperature, refrigerate until service. Pour the marinade into a squeeze bottle. Arrange the chilled shrimp on a platter and drizzle with the sauce. To serve as a warm first course: Arrange the hot shrimp on a serving platter and drizzle with the warm coconut mixture. Notes *Coconut cream is the thick layer that rises to the top of coconut milk. You can purchase it at Trader Joe’s or Asian markets. You can also refrigerate two cans of whole fat coconut milk overnight and skim the cream from the top. By Robin Nathan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Bhel Puri October 20, 2013 by Jill Foucre Leave a Comment Bhel Puri 2013-10-20 17:42:34 Print Ingredients 3 C. Puffed rice 2 C. Sev 1 ½ C. Broken papri ¼ C. Roasted spiced peanuts 1 ½ teaspoons Chat masala ½ t. Salt 2 Large red potatoes, peeled, boiled and diced ½” ½ Large onion, diced ¼ C. Packed cilantro leaves, chopped 1/3 C. Tamarind chutney 1/3 C. Mint chutney 1 Tablespoon Minced green chile Instructions Combine the puffed rice, sev, broken papris, and peanuts in a large bowl. Season with half the salt and chat masala and stir to combine. Set aside. In a separate large bowl, combine the diced potatoes, onion, and cilantro. Add the remaining salt and chat masala and stir to combine. Set aside. To complete the dish, add the salad ingredients to the dry ingredients and toss gently to mix. Drizzle in the chutneys a bit at a time and stir. The salad should be coated with the chutneys but not be soaking, so you may not need all the chutney. To serve, spoon the bhel puri into small ramekins. Garnish, if desired, with the green chile. Enjoy with a spoon! Notes This is the most addictive snack you’ve never heard of…sweet, sour, spicy, crunchy! Every vendor at Chowpatty Beach and along the streets of Mumbai has their own twist. Because this is a marriage of crunchy and wet ingredients, you will need to combine them just as you serve, otherwise it will get soggy. By Robin Nathan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/