Saturday, November 23, 2013


Roasted Poblano and Corn Grits W Chorizo

OMG this is so good. I saw this first on Pinterest and there were a few recipes for it, so of course, I picked and chose ingredients and here is my results above.  YUM.  You can add cheese if you want, but it does not need it..and I personally don't like cheese on my grits.
Okay, this is going to  give you a double batch..makes enough for my house we eat big and all of the recipes I saw online, one cup of grits would not satisfy my family.  If you have a small eating family, half this.

Roasted Poblano and Corn Grits w Chorizo

4 medium poblano peppers
Oil for brushing on your peppers, I used peanut
2 C milk
6 C water
2 T garlic, chopped fine
salt and pepper to taste
2 C quick cooking grits, NOT instant
2 C frozen corn, thawed
4 T butter
1 T butter
10 links chorizo sausage

Pre-heat oven to 400°
 Brush the peppers with oil and set on a foil lined sheet.  Bake for 30 minutes.  Remove from oven and cut in half, remove seeds, stems and  thin layer on skin as best you can.  Chop into pieces, set aside

Put 1 T butter into saucepan and saute chopped garlic until lightly browned. Add milk and water salt and pepper and bring to a boil.  Add peppers and grits..and bring back to a boil.  (stir so you don't burn it on the bottom).  Lower to simmer and stirring often, simmer for 5-7 mins until thickened.
Add corn and cook two minutes.  Add butter.

While you are cooking the grits, put the chorizo, sliced into medallions into frying pan, and cook until browned.
Serve grits in bowl, with chorizo on top..the grease from the chorizo makes the grits even better.  Offer a slab of butter in case anyone likes extra.

Chocolate Decadence A Rich, Dark, Fudge-like cake

Chocolate Decadence
 (makes one 8 inch cake)

preheat oven to 325°F

In a heat-proof bowl:

1 lb of dark chocolate, cut into cubes,  or semi sweet chips 
1¼ sticks of unsalted butter, cut into about 10 pieces

Set bowl over a small sauce pan of just simmering water and stir until melted.

Remove from heat.

Whisk in 5 large egg yolks

In your stand mixer or a bowl with a hand mixer, beat 5 large egg whites and ¼ tsp cream of tartar
and gradually add 1 Tbsp sugar beating until soft peaks form.

With a rubber scraper, fold half of the egg whites into the chocolate mixture, then the other half.
Scrape into a greased and wax paper lined 8 x 2 inch round pan (not springform)

Set the pan in a large shallow baking dish or roasting pan, set the baking dish in the oven and pour boiling water into the baking dish (not the chocolate cake pan) until water is halfway up the sides of the chocolate cake pan. (This is called a waterbath, for those new to this).

Bake for 30 minutes.  The cake will have a thin crust but still be gooey.  Set the cake on a cooling rack and cool completely and then refrigerate for at least 4 hour, or overnight.

Slide a knife around the cake pan edges and invert onto a plate and remove wax paper.
You can use a doily or stencil and sprinkle with confectioners sugar if you want for decoration.

Remove from refrigerator one hour before serving.Slice into very small wedges, this is a rich dessert.

Everyone should have this in their kitchen..its the bible of cooking.  I have about 10 favorite go-to recipe books, and this is the first one I always pick up to look up recipes.  There are probably newer editions, any edition will do.