Dark Chocolate Bread Pudding

Ingredients

2 ounces semisweet dark chocolate

1/2 cup half-and-half cream

1 egg

2/3 cup sugar

1/2 cup milk

1 teaspoon vanilla extract

1/4 teaspoon salt

4 slices day-old bread, crusts removed and cut into cubes (about 3 cups)

Confectioners’ sugar, optional

Preparation

Melt chocolate on a double boiler over low heat until smooth; set aside.

In a large bowl, beat egg. Add sugar, milk, vanilla and salt; mix well. Stir in chocolate mixture. Add bread cubes and toss to coat. Let stand for 15 minutes. Spoon into two greased 2-cup souffle dishes. Bake at 350° for 30 to 35 minutes or until a knife inserted near the center comes out clean.

If desired, sprinkle with confectioners’ sugar and serve with vanilla ice cream. Yield: 2 servings.

Tip:

Add 1/4 cup Kahlua or 1/4 cup brandy

Add the Kaluah or Brandy to the egg, sugar, vanilla, melted chocolate and whisk together
]]> http://chenellandjimenez.com/?feed=rss2&p=1836 0 http://chenellandjimenez.com/?p=1824 http://chenellandjimenez.com/?p=1824#comments Wed, 16 Mar 2011 16:05:05 +0000 kristy http://chenellandjimenez.com/?p=1824 Happy St. Patrick’s Day!

I love the celebration of the Irish and it reminds me of our recent trip to Ireland.  One of our favorite stops?  The Guinness Brewery, of course!

Here’s a fact you might find interesting…one of the healthiest beers available?  Guinness!  It has less calories than most beers, lots of iron, and antioxidants. Oh, and it’s one of my favorites all around!

About 3 years ago on a cool, rainy day in Ireland, I visited the Guinness brewery.  After touring and tasting (my favorite part), I noticed that I had learned quite a bit!  I thought I’d share some fun facts as we honor this day of the Irish!

1. There is a certain way to pour your Guinness – yes, it is very important to do this right!  Pour your Guinness about 3/4 full into a glass that is at a 45 degree angle. There will be a “surge” that forms – wait until that settles before filling the rest of your glass.

2. Most like Guinness to be served VERY COLD!

3. There is a “Guinness Lake” in Ireland that actually looks like a pint of Guinness.  The body of the lake is a dark, murky color while white sand top off the western side of the lake, making it look like the head of the beer.  I didn’t quite believe it until I saw it.  Here’s a picture from Wikipedia.

4. One of my favorite things to pair with Guinness?  Chocolate…well, actually dark chocolate.  Break out pieces and nibble on them throughout the night…or add a little Guinness to dark chocolate bread pudding – yum!

So, Sláinte!  (That what the Irish say when they toast – it means, “here’s to good health!”)
]]> http://chenellandjimenez.com/?feed=rss2&p=1824 0 http://chenellandjimenez.com/?p=1811 http://chenellandjimenez.com/?p=1811#comments Wed, 09 Mar 2011 19:45:41 +0000 kristy http://chenellandjimenez.com/?p=1811

Today’s suggestions?

Lucky Dog

If you go to New Orleans, this is a staple.  It wasn’t something we would have tried if not for our local friends suggesting we not leave without trying one – so glad we took their advice!

After an evening of walking around with our local friends and listening to their stories of the old French Quarter, we slowly made our way back to our hotel.  However, not without trying one of New Orleans’ famous “Lucky Dogs”!  Michele and I shared one on the street corner and it was DELICIOUS!!!  Who says your meal has to be expensive to be memorable?  This was a fabulous treat and could be found all over the town!  We were just “lucky” to have each other that night as we shared such fond memories.

Cafe Du Monde

The icon of New Orleans in many ways!  I had heard the name a zillion times before, but didn’t understand the deliciousness of this place until we went there.  Oh, and we went there 3 times within 12 hours.  It was that good.  It also has the most wonderful nostalgic feel – from the paper hats the servers wear to the paper thin napkins right out of an old time diner.  It’s the perfect place that puts you back into the days when you might go with your grandparents to a local diner and they’d get a coffee and donut and pay with only change.

Cajun Crab Cakes with Aioli Sauce

Ingredients:

1   lb. crab meat

1/3 c. Panko bread crumbs

3 egg yolks

2 tsp mayonnaise

1 tsp Cajun seasoning

2 tsp Worcestershire sauce

1 tbsp Dijon mustard

1 lime, juiced

1 tbsp chopped parsley

1 tbsp chopped chives

1 tsp salt

Cayenne and black pepper to taste

Tabasco to taste

6 slices of tomato

1 butter lettuce

Preparation:

Put the crab meat in a large bowl and pit apart while still leaving a few large pieces for texture.

Add all other ingredients and mix well with a fork or by hand. Refrigerate for at least an hour.

When ready to serve, make small crab patties about the size of bun.

Cook at low heat until golden brown, 3-4 minutes on each side.

Serve warm topped with aioli sauce

To make the aioli sauce:

1 c. light Mayonnaise

5 cloves garlic pure

1 tsp Cajun seasoning

1/4 tsp salt

3 tsp of lime juice

1 tsp Dijon mustard

Zest of one lime

Mix all ingredients in a bowl, whisk until well mixed and serve with the Cajun crab cakes.  ENJOY!

Picture by Ana

I look back and wonder why that was.  I truly believe that because we didn’t have big expectations of our time there that we were able to relax and go where the night took us.  Even more so, it was because of the company we shared that the memories were that much more special.  I thought it would be fun to share just a few things this week in case you go there anytime soon…

Today’s Pick?  Touche Bar

Our evening started by just wanting a drink before getting ready and going out.  We happened upon a local’s bar off St. Louis Street.  We were probably the youngest people in there, but within 15 minutes the locals that visit this place each day had introduced themselves and we were all sitting together getting to know each other.  We spent almost the entire night with these people – in our gross driving clothes (we didn’t even go back to freshen up).  There is nothing like meeting someone new that sparks, “genuine luxury” on a trip and this place was priceless.

Pictures courtesy of Stephanie Rounds of nu visions in photography.

Strawberries Dipped in Dark Chocolate

Ingredients

12-14 strawberries with the stem fresh

8 ounces of dark chocolate chop it into small pieces

Preparation

1. Wash and dry the strawberries, making sure the berries are completely dry before dipping them into chocolate. Water is an enemy of chocolate and it will cause it to seize up.

2. Melt the chocolate in a double boiler or microwave. Follow the melting directions on the package.

3. Dip the strawberry in the chocolate, holding onto the stem or the “shoulders” of the strawberry.

4. Give it a quick little twist and shake with your fingers to shake off the excess and then point it at the ceiling for a second or two to ensure that the chocolate adheres.

5. Place on a piece of wax paper to set. (You can put them on the refrigerator for a few minutes to speed up the process).

Tips:

• Best eaten the day they are made.
• You can also use white chocolate or milk chocolate.
• In addition to dipping the strawberries in chocolate, you can also dip the edges in coconut, chopped nuts, or sprinkles.
• You get what you pay for so, be sure to utilize good quality chocolate for this recipe. You will taste the difference. 65% Valrhona Chocolate is a great choice but certainly not the only one.

(Pictures by Chef Andres)

]]> http://chenellandjimenez.com/?feed=rss2&p=1733 0 http://chenellandjimenez.com/?p=1683 http://chenellandjimenez.com/?p=1683#comments Thu, 10 Feb 2011 05:16:11 +0000 kristy http://chenellandjimenez.com/?p=1683

Nothing says it’s time to celebrate than a glass of champagne.  It’s elegant, romantic, and sexy! This year, try a new spin on how you serve it for a festive feel on Valentine’s Day. It tastes just like strawberries and champagne – just all in one sip!

Strawberry Tinted Champagne

Igredients:

Champagne

1/4 cup strawberry jam, jelly, or preserves

2 tbsp Sugar

Preparation:

1. Place jam and sugar on separate plates.

2. Dunk rim of champagne glass into jam and then sugar.

3. Pour champagne.

Tips : This recipe will go great with Brut Champagne

You can put a strawberry at the bottom of the champagne glass or you can eat it while sipping.

ALFAJORES : [al-fa-ho-res] Commonly found in South American countries, and in Spain.

My recipe is a version of the South American alfajor. It consists of a sandwich of two shortbread cookies filled with dulce de leche. The combination of flavors and texture are very unique giving an unforgettable treat that almost anyone can’t resist. The Spanish alfajor, is quite different than this recipe. They are made with honey, almonds, and spices, usually during the Christmas holiday.

Ingredients:

· 2 cups all-purpose flour

· ½ lb organic butter chilled and cut in to small pieces

· 1 teaspoon Sugar

· 1 teaspoon salt

· 1 teaspoon pure vanilla extract

· 5 Tbs Ice cold water

· 1/4 cup confectioners’ sugar

· 1 can Store-bought dulce de leche

Preparation:

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper or nonstick baking mats; set aside

2. Mix the cold water with the vanilla set aside

3. In a medium bowl, mix together flour, sugar and salt

4. Mix in the organic butter cut in to peaces, the dough will look chunky keep working with a pastry blender or a knife until completely incorporated to form a dough.

5.Gradually, add the cold water with the vanilla to the mixture of butter and dry ingredsients and continue to mix. (Working the dough with a pastry blender or a knife). Do not over work the dough as it will make it elastic.

6. Once the dough has been mixed together, roll into a ball.

7.Roll out on a floured surface to 1/4-inch thick, and then made the cookies using a heart shaped cookie cutter

8. Place the hearts onto an ungreased baking sheet, and poke them with a fork.

9. Bake in preheated oven for 15 to 20 minutes. Cookies should be removed from the oven while still pale, they should not brown. Cool completely on a wire rack.

10. To assemble the alfajores, spread one with a teaspoon of dulce de leche, and then place a second one on top, creating a sandwich. Repeat with remaining alfajores

11. Dust with confectioners’ sugar.

Tips:

The typical Alfajor is a round cookie you can use any other shape of cookie cutters for different occasions this Alfajores are perfect for any of the holidays

Get creative and make you own version. Here are some ideas to get inspired.

Dip them in white or dark chocolate

Coat the cookie with merengue.

Add cinnamon to the confectioners’ sugar for the dusting mix.

Roll the edges in coconut, chopped almonds or walnuts.

Use a filling such as jam or Nutella instead of dulce de leche.

Enjoy!!

(Pictures by Chef Andrés)

I love this Super Bowl idea – and, it’s great for all kinds of parties!

Super Bowl is so much fun because food doesn’t have to be fancy – it’s just about stuff that’s easy and comforting.  YUM!

If you’re looking for a dessert and drinks all in one, try a soda float bar with some fun elements.  I like to take different types of soda and have people make their own floats.  So, what do you need?

- Different types of soda (I like root beer, cola, creme soda, and a flavor such as strawberry)

- Ice cream (typically, vanilla – but any kind will do!)

- Whipped creme

- Maraschino cherries

- Crushed almonds , walnuts, or pecans

-Chocolate syrup

- A variety of cordials such as Kahlua, Grand Mariner, Baileys, and Amaretto

Let your guests add what they’d like and have spoons and fun straws available.  It’s super easy and serves as a great dessert after Andrés’s chili for this recipe go to Chili

Pictures by Chef Andres

]]> http://chenellandjimenez.com/?feed=rss2&p=1636 0 http://chenellandjimenez.com/?p=1632 http://chenellandjimenez.com/?p=1632#comments Wed, 02 Feb 2011 17:47:35 +0000 andres http://chenellandjimenez.com/?p=1632

Here’s a quick recipe that you can make and serve either as appetizer part of a snack bar or as a main entrée.

Chili con Carne

Ingredients:

3 tablespoons vegetable oil

1 green bell pepper, chopped

1 large yellow onion, chopped

2 sticks of celery

2 1/2 pounds lean ground beef (you can use ground turkey if you want)

2 beef bouillon cubes

2/3 cup red wine

3 large whole peeled tomatoes, in cubes

2-3 garlic cloves, crushed

1 1/2 teaspoons paprika

1 teaspoon of ground cumin

Dash of Worcestershire sauce (for my friends in Costa Rica Salsa Lizano)

2 1/2 chopped fresh chili or teaspoons chili powder

1 teaspoon cayenne pepper

1/2 teaspoon fresh oregano finely chopped

2 tablespoons fresh parsley finely chopped

1/2 teaspoon black pepper finely chopped

1 teaspoon salt

2 Whole Chipotle chiles in adobo sauce (you can finely chop them if you like)

2 (15 ounce) can kidney beans, drained

1/2 cup water

To garnish

shredded cheddar or jack cheese

green onion

sour cream

cilantro

lime slices

avocados in cubes

Preparation

In a hot pan sauté the lean ground beef until golden brown, drain any excess fat and add the onion and chopped garlic. Continue to cook until the onions become translucent and soft.

Lower the heat and add all chopped fresh herbs and bell peppers and celery and seasoning and stir for a few minutes covering everything.

Add the chopped tomatoes.

Stir well and add tomato puree to thicken if needed and Worcester sauce and the chipotle chiles in adobo sauce, then leave to simmer for about an hour with the lid ajar.

Add the tin of drained kidney beans and cook for a further 10 mins.

If the chilli become to dry at any point just add a bit of water

Garnish with any of the following: shredded cheddar or jack cheese, chopped green onion, sour cream, cilantro, lime slices avocados in cubes

(Picture by Chef Andres)