Ingredients:

6 ea. Cayenne Peppers
4 ea. Garlic Clove
1/4 cup Distilled White Vinegar
1 ea. Plum Tomato
1 tsp. Black Cumin
1/2 tsp. Curry Powder
1 tsp. Allspice
1 Tbs. Sugar
1/2 tsp. Salt

Preparation:

1. Seed and blanch peppers.
2. Stem and seed tomato.
3. Place all ingredients into a food processor and puree until smooth.
4. Place puree into a microwaveable glass measuring cup and add vinegar to make 5 ounces.
5. Microwave until mixture starts to steam.
6. Remove from oven and mix well.
7. Return to oven and heat again.
8. Stir mixture and bottle

Crust:
1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
1/4 cup granulated sugar
1/4 cup unsweetened cocoa powder

Topping:
4 ounces (2/3 cup) semisweet chocolate, melted
1/2 cup sour cream

Preparation:

1. Preheat oven to 325*F (160*C).
2. Combine graham cracker crumbs, sugar, cocoa powder and butter. Mix well. Press into bottom and 1-inch up the sides of a 9-inch springform pan. Set aside.
3. With an electric mixer on medium speed, beat cream cheese until fluffy. Gradually add sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in amaretto and cherry juice until well blended.
4. Pour filling into crust. Bake 1 hour. Turn oven off, and let stand in oven with door ajar at least 1 hour. Remove from oven to wire rack. Cool about 1 hour, or until room temperature.
5. Combine melted chocolate and sour cream. Spread evenly over top of cooled cheesecake. Chill overnight. Garnish with whipped cream and maraschino cherries.

Makes 12 servings.

Ingedients:

2 cup freshly cooked white rice (1/2 cup uncooked)

1/4 cup chopped green onion (4 stalks)

Preheat the oven to broil.
I used a square baking dish lined with aluminum foil for easy clean up. Put the whole tomatoes, the jalapeño chile, 2 of the habanero chiles, and the garlic cloves in the baking dish. Broil until the skin on the vegetables begins to blacken. Turn the vegetables over to roast the other side. When roasted, remove from oven and carefully add to a blender or food processor. Be sure to drain the juices in the pan into the blender or food processor! Add the strips of fresh carrot. Pulse a few times to chop well — Don’t puree it! You just want to chop it medium-fine.
In a non-stick skillet add a little peanut oil over high heat. Add the chopped onion when the oil is hot, and sauté until the onion is cooked not too crunchy, but not too soft. Remove from heat and add the lemon juice.
Add the sautéd onions to the tomato mixture. Salt and pepper to taste. Be careful! The mixture is still warm. For about 10 minutes, I stir and turn the contents of the mixture to help it cool.
I think roasting the chiles makes them lose the fresh “bite”. So, finely mince the remaining habanero chile and add it to the mixture. Stir well, and cool.

Stuffed Pork Chops

4 sirloin pork chops(boneless & butterflied)

2-3 cups flour for coating

4 eggs

3-4 cups bread crumbs

2 tsp salt

1 tsp black pepper

2 tblsp Emeril’s Essence Seasoning

2-3 cups oil depending on skillet size

1 box of Stovetop stuffing mix (pork flavor)

First what I like to do is prepare my area. So I preheat my oven to 375 degrees. Then I find 3 bowls of equal size big enough for one whole pork chop to lie flat in. In the first bowl I add the flour, salt and pepper. In the second bowl I add the eggs and whip them till they are frothy. In the 3^rd bowl, pour in the bread crumbs and Emeril’s Essence. You can also add any other spices you like but that is my preference and they work great together. Set those aside and then prepare the stove top per the directions on the box. Let the stuffing set for an extra 10-15 minutes or you will burn the crud out of your hands while stuffing the pork chops.

Take the pork chops and spoon in approximately 1-2 tablespoons of stuffing per chop. Fold it closed, then place in flour. Coat both sides of the chop, dredge through egg wash and then into the Bread crumbs. Place Breaded chop into skillet with ½ inch of oil at med-med/high temp. brown on each side and place on a baking sheet. Do this process for each chop. Place in the preheated oven and cook for 25 minutes. Serve with your favorite veggie and your meal is complete!!

Recipe Summary

Prep Time: 10 minutes

Cook Time: 2 hours 45 minutes

Cake

1 Cup plus 2 tblsp sifted cake flour

2/3 Cup sugar

1 ½ tsp baking powder

¼ tsp salt

½ Cup Milk

¼ Cup cooking Oil

2 Egg Yolks

1 Tsp Vanilla

2 Egg Whites

¼ Tsp cream of tartar

Pastry Crème

2 Cups whole milk

½ vanilla bean, split lengthwise, seeds scraped out

6 eggs yolks

2/3 Cup sugar

¼ Cup cornstarch

Ganache

8 oz. Semiswet Chocolate

1 Cup Heavy Cream

Preheat oven to 350 degrees. In a medium mixing bowl combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. Add milk, oil, egg yolks and vanilla. Beat with an electric mixer on low to medium speed until combined. Beat an additional 3 minutes on high speed and set aside.

In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form. Pour the egg yolk mixture over the egg white mixture and fold in. Gently pour the batter into a 9-inch greased pie pan. Bake for 20-25 minutes or until the top springs back when lightly touched. Invert the pan onto a wire rack. Cool Completely.

Pastry Crème Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10-15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in ¼ Cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.

Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent skin from forming. Chill at least 2 hours or until ready to serve. ( custard can be made up to 24 hours before)

Ganache: In a medium bowl, pour the boiling cream over the chopped chocolate and stir until melted.

Let set about 10 minutes before using.

To assemble: remove the cake from pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with the second layer. Pour chocolate genache over and down the sides of the cake. Store in the refrigerator before use.