Yum! This video features chef Vanessa Sherwood from G Living prepares a lucious chocolate martini, perfect for after dinner. This liquid dessert recipe can be served without the alcohol as well for a warm luxurious treat.
Chocolate Martini:
1 Cup Water
¼ Cup Cashews
2 Tablespoons Cocoa Powder
1-2 Tablespoon Agave Nectar (depending on how sweet you like it)
Seeds from ½ Vanilla Bean (or 1 Tsp. Vanilla Extract)
1 Tablespoon Grated Cacao Butter
1 Pinch of Salt
1 Tablespoon Raw Cacao Nibs
Pinch of Salt
1 oz. Organic Vodka
Cacao Nibs as Garnish
Instructions: In a high-speed blender, blend the water and cashews until completely smooth. As long as it’s blended completely smooth, you won’t need to strain it. However, if your blender is not all that powerful, strain the cashew milk so that you don’t have any gritty bits left in the ‘milk’. Add the cocoa powder, agave nectar, vanilla, cacao butter, salt and vodka and blend until incorporated. Pour into a martini shaker filled with ice and shake until chilled. Serve in martini glasses garnished with a few cacao nibs.
Celebrity Chef David Rocco has created a delicious Mediterranean specialty for you, Fusilli with meatballs. This video recipe is an interesting spin on meatballs as he adds raisins and pine nuts to the mix.
Sweet and spicy Cajun style! Chef Stephen Stryjewski from Cochon restaurant shows us how, in this video recipe with New Orleans style hot sausage and a grilled peach salad, a perfect summertime treat.
According to the ChefVideo.tv site, the chef bought this recipe for a $5 tip in a small jerk shack in Negril. Watch the video and learn how to make an easy authentic Jamaican jerk chicken dish, perfect as an appetizer or entree.
Read the written recipe at the ChefVideo.tv site here.
Refusing to accept Tom’s typical order at a Mexican restaurant (a chicken sandwich), Chef Paul celebrates the rich diversity of Mexican cuisine with a variety of dishes: Quesadillas, Jen’s Fabulous Vegan Enchiladas and Tex-Mex Asado. Watch the video from Pennsylvania College of Technology’s show “You’re The Chef” and learn how to make all three.
Chef Paul’s Quesadillas
Yield: six quesadillas
Ingredients:
1/4 c. fresh garlic, chopped fine
1/4 c. lime juice, fresh squeezed
1/4 c. salad oil
1/4 c. fresh chopped cilantro
2 tsp. salt
1 tsp. ground black pepper
1 Tbsp. granulated sugar
1 lb. chicken breasts, boneless, skinless, butterflied
2 c. green bell pepper, cut into thin strips, cooked until tender
2 c. Spanish onions cut into thin strips, cooked until tender
1/2 c. red bell pepper. cut into thin strips, cooked until tender
12 each flour tortillas
1 c. ripe tomatoes cut into medium dice
3 c. shredded Monterey Jack cheese
1/2 c. fresh hot peppers, seeded and fine chopped
Procedure:
Combine the garlic, lime juice, oil, salt, pepper and sugar. Divide into two bowls and add the chicken, tossing until the chicken is coated. Marinate for at least 4 hours or for up to three days.
Sauté or grill the chicken until it is thoroughly cooked. Cut into thin strips and use immediately, or refrigerate and reheat when ready to serve.
Place a tortilla in the bottom of a no-stick frying pan over medium heat. Sprinkle with cheese, sliced chicken, onions, peppers, tomatoes and hot peppers, if desired. When the cheese begins to melt, fold over the tortilla gently so that the meat and vegetables stay inside. The quesadilla is done when it is lightly browned on both sides.
Cut into quarters and serve as an appetizer or lunch entree with your favorite salsa and Mexican condiments.
Vegan Enchiladas
Ingredients:
1 1/2 c. water
1/2 c. cornmeal
1 each 10.5 oz. package Mori-Nu Silken Tofu
1/4 c. fresh parsley, chopped
1/4 c. fresh arugula, chopped
2 tsp. garlic salt
to taste ground black pepper
1/2 tsp. oregano
1/2 tsp. sweet basil
1/2 tsp. thyme
1 c. red bell pepper, chopped
1 c. white onion, chopped
1/2 c. chives, chopped
1/2 c. black olives, pitted and sliced
6 each 10″ corn tortillas
as needed oil for frying
1/2 c. pinto beans, cooked
1/2 c. black beans, cooked
1 each can enchilada sauce
Procedure:
Boil the water in a small saucepot, and whisk in the cornmeal, cooking for about 2 minutes until the mixture is smooth and thickened. Cool.
Blend cornmeal and tofu, until smooth, in a food processor.
Add the parsley, arugula, garlic salt, herbs, and continue processing until they are just blended.
Mix the pepper, onions, chives and olives together. Reserve half of this mixture for garnishing the finished dish.
Prepare each tortilla for the enchilada by frying it in oil until soft and then draining it on absorbent paper.
Spread each tortilla with some corn and tofu mixture and top with vegetables, beans and a little enchilada sauce. Fold over and place into a 13” x 9” baking dish.
When all the enchiladas have been stuffed and placed in the pan, top with the remaining corn/tofu mixture, beans, vegetables and enchilada sauce. Bake them at 350° for about 30 to 45 minutes, or until the dish is bubbly, browned and crispy on top.
Pork Tex Mex Asado
Yield: four portions
Ingredients:
Chili Sauce
1 c. red, dried hot chilies, stems and seeds removed, seeds saved for later use
as needed water
Pork
2 lb. pork butt, cubed
1 tsp. garlic
1/4 c. fresh oregano, chopper
1 c. water
1/4 c. salad oil
1/4 c. flour, optional
as needed salt and pepper
Chili Sauce:
Place red chili pieces and garlic clove in small pot with enough water to cover and boil until they are soft and tender. Pour chili, garlic, and boiling water into blender and puree until a smooth sauce is formed. Set aside for later use.
Pork:
Combine cubed pork butt, garlic, oregano and water in heavy saucepot. Bring to a boil and continue cooking over medium heat, letting the water reduce for about 1 hour until only fat is left sizzling in the pot.
If the pork has extra liquid or fat in the bottom when it is tender, add the flour to the pork and stir until it is combined. Add the pureed chili sauce and the oregano to the meat and then simmer over medium-low heat for an additional 20 minutes to let the chili flavors marry with the pork.
Add salt and pepper to taste. The finished cooked pork should be very soft and tender (shredding as it is stirred is fine).
Enjoy with homemade tortillas, beans and Mexican rice.
