Month: April 2008

Five Spice Duck with Roasted Mango Sauce

Ingredients:1 5 lb duck for the dry rub:zest of one lime2 tablespoon 5 spice powder1 1/2 tablespoons salt1/2 tablespoon pepper1 tablespoon dark brown sugar for the mango sauce:1/2 cup cubed mango1 whole mango1 1/2 inch knob fresh ginger, grated1/4 cup water1 tablespoon dark soy sauce1 tablespoon cornstarch dissolved in 1 […]

Smoky Mango Pulled Pork

Ingredients: 3 lb boneless pork shoulder roast (trim off excess fat) 1/4 cup chili sauce 1/4 cup pomegranate infused balsamic vinegar 1/4 cup bourbon 1 tablespoon chipotle hot sauce 2 teaspoons smokehouse black pepper 2 teaspoons salt 1 1/2 teaspoon mesquite liquid smoke 1 1/2 teaspoon Mexican hot chili powder […]

Turkey with Red Mole

Ingredients:1 1/2 turkey (about 6 lb) for the dry rub:2 teaspoons salt1 teaspoon ground chipotle1 teaspoon hot Mexican chili powder1/2 teaspoon cumin1/2 teaspoon cinnamon1/2 teaspoon oregano1/2 teaspoon black pepper1/2 teaspoon garlic powder for the sauce:8 dried guajillo chiles, stems and seeds removed5 dried pasilla chiles, stems and seeds removed14 oz […]

Mango & Avocado Dessert Sushi & Onigiri

Ingredients: filling:sliced avocadosliced mango for the rice1 1/2 cups uncooked Japanese rice1 1/2 cups water1/4 cup coconut milk1 tablespoon sugarjuice of 1 lime garnish:black sesame seeds Directions: For the rice:At least 1 hour before you want to cook the rice, wash the rice. Allow to dry in a colander. In […]

Dark Chocolate Ice Cream with Cocoa Nibs

Ingredients:2 cups whole milk1 cup heavy cream1/2 cup sugar, divided use1/2 cup cocoa nibs1/3 cup cocoa3 oz 75% dark chocolate, chopped4 egg yolks1/4 teaspoon salt Directions:In a large pot over medium heat, whisk together 1/4 cup sugar, milk and cream until the sugar dissolves and the mixture almost boils, about […]

Cocoa Nibs & Toffee Bits Rice Krispies Treats

Ingredients: 4 tablespoons butter 45 large marshmallows (about 11 oz) 6 cups crisped rice cereal (AKA Rice Krispies) 1/2 cup toffee bits 1/4 cup cocoa nibs* Directions: Coat 13x9x2 inch pan with cooking spray. Melt butter over low heat in a large, tall pot. Add marshmallows and stir until completely […]

Fennel Risotto

Ingredients:5 cups chicken stock1 fennel bulb, chopped1 (loose) cup fennel fronds, lightly chopped1 medium onion, finely chopped2 tablespoons olive oil2 cups Arborio rice1/3 cup Parmesan, grated2 tablespoons olive oil1 tablespoons sweet vermouth1 tablespoon butter saltpepper In a saucepan, bring the broth to a simmer. Heat oil and butter in a […]

Stone-Ground Grits with Spinach and Parmesan

Ingredients:4 cups chicken stock1 cup stone-ground grits (not instant)1/2 cup defrosted frozen spinach1/3 cup grated Parmesansaltpepper Directions:In a medium pot, bring the broth to a boil. Add the grits and stir continually for about 10 minutes or until all the broth is absorbed. Remove from the heat and stir in […]