EASY HOMEMADE CHOCOLATE SAUCE
If you are a regular buyer of store-bought chocolate sauce, and didn't realize how easy it is to make your own at home, then I hope you give this recipe a try. Enjoy!
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 10
Number Of Ingredients 7
Steps:
- Place sugar, flour, and cocoa powder into a bowl. Whisk together to remove lumps.
- Heat milk, butter, and vanilla extract in a saucepan over medium heat until butter melts.
- Whisk dry ingredients into the milk mixture a little at a time. Increase heat to medium-high until mixture comes to a simmer. Cook, stirring constantly, for 6 minutes. After 6 minutes, turn off heat. Whisk in a pinch of salt.
- Pour hot over ice cream or store in airtight containers in the refrigerator.
Nutrition Facts : Calories 108.4 calories, Carbohydrate 19.7 g, Cholesterol 8.5 mg, Fat 3.5 g, Fiber 1.5 g, Protein 2 g, SaturatedFat 2.2 g, Sodium 49.2 mg, Sugar 16.5 g
MEXICAN STYLE TEMPURA WITH A CHILI CHOCOLATE SAUCE
Steps:
- Preheat oven to 400 degrees F and preheat 6 ounces canola oil to 400 degrees F.
- For the tempura: In a small mixing bowl, add 1 cup flour, cornstarch, Sabor Italia, egg white and enough water to have a pancake-like consistency. Mix until thoroughly combined.
- Thread chicken slices onto wooden skewers. Season, to taste, with Sabor Italia. Dredge the skewers into 1/2 cup flour and then into prepared batter. Place skewers immediately into preheated oil and fry until golden brown. Place onto a baking sheet and finish in the oven, about 5 minutes. Do the same for the shrimp.
- For the sauce: In a medium saute pan over medium-high heat, saute the poblano, onions and a pinch of Sabor Italia. Add the red wine and chocolate and stir until combine. Add the chili powder and remaining Sabor Italia and stir until thickened. Add the chopped tomatoes and stir. Continue to cook for another 5 minutes. Remove from heat and stir in cilantro leaves.
- Place skewers on a platter and top with sauce.
- For the Sabor Italia: In a small bowl, combine all ingredients and store in an airtight container for up to 6 months
NEW MEXICAN-STYLE SOFT TACOS WITH HACKED CHICKEN AND SALSA VERDE
Provided by Bobby Flay
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F.
- Heat oil in a large Dutch oven over medium-high heat. Season chicken with salt and ancho chile powder. Sear, skin side down, in the oil until golden brown. Turn over and brown on the other side. Remove the chicken to a plate.
- Add the onion to the pan and cook until lightly golden brown. Add the garlic and cook for 1 minute longer. Add the chicken back to the pot, add the chiles, stock, and cilantro, and bring to a boil. Cover and roast in the oven until the chicken easily falls away from the bone, about 40 minutes. Remove the chicken from the pot and strain the cooking liquid into a bowl.
- When the chicken is cool enough to handle, remove bones and cut or shred the meat into bite-sized pieces. Place the reserved cooking liquid into a medium saucepan and bring to a simmer. Add the shredded chicken, turn off the heat and let warm.
- Divide the warm chicken among the warm tortillas, top with Salsa Verde and chopped cilantro.
- Heat oil in a large skillet over medium heat. Add the onions and jalapeno and cook until soft. Add the tomatillos and cook until soft, about 10 to 15 minutes. Transfer the mixture to a blender, add the lime juice, honey, and cilantro, and blend until smooth. Season with salt and pepper.
NEW MEXICAN-STYLE SOFT TACOS WITH HACKED CHICKEN AND SALSA VERDE
Provided by Bobby Flay
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F.
- Heat oil in a large Dutch oven over medium-high heat. Season chicken with salt and ancho chile powder. Sear, skin-side down, in the oil until golden brown. Turn over and brown on the other side. Remove the chicken to a plate.
- Add the onion to the pan and cook until lightly golden brown. Add the garlic and cook for 1 minute longer. Add the chicken back to the pot, add the chiles, stock, and cilantro, and bring to a boil. Cover and roast in the oven until the chicken easily falls away from the bone, about 40 minutes. Remove the chicken from the pot and strain the cooking liquid into a bowl.
- When the chicken is cool enough to handle, remove bones and cut or shred the meat into bite-sized pieces. Place the reserved cooking liquid into a medium saucepan and bring to a simmer. Add the shredded chicken, turn off the heat and let warm.
- Divide the warm chicken among the warm tortillas, top with Salsa Verde and chopped cilantro.
- Heat oil in a large skillet over medium heat. Add the onions and jalapeno and cook until soft. Add the tomatillos and cook until soft, about 10 to 15 minutes. Transfer the mixture to a blender, add the lime juice, honey, and cilantro, and blend until smooth. Season with salt and pepper.
SHISO TEMPURA
Provided by Ming Tsai
Categories appetizer
Time 35m
Yield 5 dozen total. In my househol
Number Of Ingredients 7
Steps:
- Make tempura batter by whisking the rice flour with the soda water until a pancake batter consistency is achieved. Wrap each oyster with shiso leaf and skewer. Dip each one in the batter and deep fry at 400 degrees until golden brown. Season with salt and place on a platter lined with lettuce leaves. Dot each with umeboshi.
- Wine Suggestions: "J" Sparkling Wine, Sonoma County Kelham/Craig, Sauvignon Blanc, Oakville, Napa Valley, 1998 Wakatake, Daiginjo "Onikoroshi, Sake
CHOCOLATE CHILI SAUCE
Make and share this Chocolate Chili Sauce recipe from Food.com.
Provided by Lorac
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Combine chocolate, cream, butter and chili pepper in a heavy sauce pan.
- Cook over very low heat until all the chocolate is melted and the mixture is smooth.
- Serve warm or cold.
- Can be refrigerated for up to 2 weeks and gently reheated.
Nutrition Facts : Calories 1068.5, Fat 113.4, SaturatedFat 70.4, Cholesterol 193.5, Sodium 166.5, Carbohydrate 36.9, Fiber 18.7, Sugar 1.2, Protein 16.9
MEXICAN CHOCOLATE SAUCE
Make and share this Mexican Chocolate Sauce recipe from Food.com.
Provided by Sharon123
Categories Sauces
Time 30m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- In a metal bowl set over a saucepan of barely simmering water combine chocolate and water and stir until chocolate is melted and sauce is somewhat smooth, about 20 minutes. (Most of the water will have evaporated and mixture will have thickened slightly.) Remove bowl from heat and stir in cream, liqueur(or coffee), and vanilla until combined well.
- Cool sauce completely and transfer to a jar with a tight-fitting lid. Keep the sauce, covered and chilled, up to 1 month. Serve sauce over ice cream.
Nutrition Facts : Calories 988.9, Fat 45.9, SaturatedFat 26.6, Cholesterol 65.2, Sodium 26.8, Carbohydrate 146.6, Fiber 7.3, Sugar 130.8, Protein 7.6
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