Grilled Tri-Tip Roast with Tequila Marinade

Grilled Tri-Tip Roast with Tequila Marinade
Adapted from Bon Appétit | June 2000

Yield: Makes 8 servings

Ingredients:

1/2 cup fresh lime juice
1/4 cup fresh orange juice
1/2 cup chopped fresh parsley
1/2 cup olive oil
1/3 cup soy sauce
1/4 cup tequila
7 garlic cloves, finely chopped
2 teaspoons dried oregano
1 teaspoon ground black pepper
2 2-pound beef loin tri-tip roasts, trimmed

Preparation:

Whisk first 9 ingredients in medium bowl. Using small sharp knife, pierce meat all over. Place meat in large resealable plastic bag; add marinade. Seal bag. Refrigerate at least 2 hours or overnight, turning plastic bag occasionally.

Prepare barbecue (medium-high heat). Remove meat from marinade. Discard marinade. Grill meat to desired doneness, about 10 minutes per side for medium-rare. Transfer to cutting board. Tent with foil; let stand 10 minutes. Cut diagonally across grain.

Served with grilled Bell Peppers

Red Wine Balsamic Grilled Pork Chops with Potato Risotto

I originally planned on cooking this dish with chicken... then a good friend mentioned that I always cook chicken. Maybe I do.. Okay, I do.

I have to say that the red wine marinade pairs very nicely with the pork. Creamy risotto style potatoes are a fantastic compliment.

Red Wine Balsamic Grilled Pork Chops

Ingredients:

4-5 boneless, thick cut (approx 1 inch) pork chops
1 Tbsp olive oil
2-3 chopped shallots
1 Tbsp honey
1 clove garlic, minced
1/4 c. balsamic vinegar
1 1/2 cups dry red wine
3/4 cup reduced-sodium soy sauce
1/4 cup balsamic vinegar
Juice of 1/2 a sweet lemon (or orange)
1 tsp kosher salt
1 tsp dried thyme
1/2 tsp cracked black pepper

Heat oil in heavy medium saucepan over medium-high heat. Add shallots and honey. Sauté until shallots are golden, about 6 minutes. Mix in wine and remaining ingredients. Cook 1 minute longer. Remove from heat. Cool sauce completely.

Place pork in large resealable plastic bag. Pour 1 cup sauce over pork. Seal and refrigerate at least 2 hours or overnight, turning meat occasionally. Cover remaining sauce separately and refrigerate.

Prepare grill (medium heat) and brush with olive oil. Remove pork from marinade; discard marinade. Grill pork until meat thermometer inserted into center registers 155°F. Cook untouched until nice grill marks form, about 5 minutes each side.

Meanwhile, boil remaining sauce in heavy medium saucepan until reduced by half, about 5 minutes.

Spoon some sauce over cooked chops. Top with fresh chopped parsley or thyme.

Potato "Risotto"

Adapted from Bon Appétit | February 2010

Potatoes are finely cut into small cubes, then cooked risotto-style.
Yield: 6 servings

Ingredients:
1 tablespoon butter
1 cup finely chopped onion
1 pound Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices, then 1/8-inch cubes
1/8 teaspoon cayenne pepper
Coarse kosher salt
1 1/2 cups (or more) low-salt chicken broth
1/2 cup heavy whipping cream
1/4 cup finely grated Parmesan cheese
1 tablespoon finely chopped fresh thyme


Preparation:

Melt butter in heavy large saucepan over medium heat. Add onion; cover and cook until soft and translucent, stirring occasionally, about 7 minutes. Add potato cubes and cayenne pepper; sprinkle with coarse salt and pepper. Add 1 1/2 cups chicken broth; bring to boil. Reduce heat to medium and simmer until potatoes are almost tender, adding more chicken broth by tablespoonfuls if dry (mixture should be creamy with some sauce, not dry), about 8 minutes. Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes. Stir in cheese and chives. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often.

Parmesan Chicken Burgers with Basil Mayonnaise

Tired of the same ol' burger? This chicken burger is definitely a twist on the traditional beef burger. The Gouda cheese and Basil Mayonnaise add remarkable flavor.

Parmesan Chicken Burgers with Basil Mayonnaise

Adapted from Bon Appétit | August 2007

For tender burgers, gently combine and shape the chicken mixture.

Yield: Makes 4 servings

Ingredients:

Olive oil (for brushing)

Mayo:
1 cup light mayonnaise
1 1/4 cups chopped fresh basil plus 8 large leaves, divided
2 tablespoons chopped drained capers or dill pickle plus 1 1/2 tablespoons brine from jar
2 green onions, finely chopped

Burger:
1 1/4 pounds ground chicken
1/3 cup Italian bread crumbs
1/4 cup finely grated Parmesan cheese
4 slices Gouda cheese
4 Ciabatta rolls
4 1/3-inch-thick slices from large red or orange heirloom tomato (Also try the marinated roasted tomatoes found at most Grocery store olive bars if heirloom tomatoes are unavailable)
Green leaf lettuce

Preparation:

Brush grill with oil; prepare barbecue (medium heat).

Mix mayonnaise, 1 cup chopped basil, capers, brine, and onions in small bowl. Season basil mayonnaise with salt and pepper.

Mix chicken, bread crumbs, Parmesan cheese, and 1/2 cup basil mayonnaise in large bowl. Using wet hands, shape chicken mixture into four 1/2-inch-thick patties. Sprinkle with salt and pepper. Brush bread with oil.

Grill rolls until crisp and golden, about 1 minute. Transfer bread to plates. Grill burgers until firm to touch and cooked through, about 5 minutes per side. Top with cheese during last minute of grilling.

Spread bread slices thickly with basil mayonnaise. Top each bread slice with tomato, 2 basil leaves, a lettuce leaf, burger, and dollop of basil mayonnaise. Garnish with remaining chopped basil.

Cheesecake Chocolate Muffins

Imitation is the best form of flattery right?

Several years ago a local coffee shop used to sell a muffin very similar to these and I'd get one every time I stopped in. I'm not sure if I went for the muffin or the coffee. Actually, knowing me... it was probably the muffin.

After a few hours of pondering how to put together the best combination.. this was the result.. My only suggestion.. Let them cool before trying to eat one or you'll burn your mouth like I did.

Cheesecake Chocolate Muffins

Adapted from David Lebovitz

Yield: 24 Muffins

Ingredients:

Filling:
16-oz cream cheese, room temperature
1/2 cup sugar
1/4 tsp salt
2 large egg whites, room temperature
2 tbsp sour cream, room temperature
1/4 tsp almond extract
1/3 cup miniature chocolate chips (not full size*)

Muffins:
1 1/2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 1/4 cups (12 oz) packed light brown sugar
1/2 teaspoon instant espresso powder
1/2 tsp salt
1 1/4 tsp baking soda
3/4 cup sour cream
1 1/3 cups water
1/2 cup butter, melted and slightly cooled
1 tsp vanilla extract


Preparation:

Preheat oven to 350F. Line two 12-cup muffin tins with paper liners.

To prepare the filling
In a medium bowl, beat together cream cheese, sugar and salt until smooth. Beat in egg whites, sour cream, and almond extract. Stir in chocolate chips and set aside.

To prepare the muffins:
In a large bowl, whisk together sugar, salt, flour, cocoa powder, espresso powder, and baking soda. In another bowl, mix together sour cream, water, butter and vanilla. Add wet ingredients to the dry, stir together until just combined and no streaks of flour remain.

Divide muffin batter evenly among 24 cupcake liners. Top each portion of batter with 1 rounded tablespoon cream cheese mixture

Bake for 20-25 minutes. A toothpick inserted into the side (cake only part) should come out with a few moist crumbs on it. Rotate pans halfway through baking if you are using two racks.
Cool in pans for 5 minutes. Cream cheese filling should sink slightly in this time. Remove to wire racks to cool completely.

*Full-sized chocolate chips will sink to the bottom of the muffins, while miniature chips will remain suspended in the cream cheese center.

Chocolate Soufflé Cupcakes with White Chocolate Mint Cream

Sometimes I wonder if I'll ever get tired of a chocolate cupcake. . . Then I think I'm crazy for even wondering! This cupcake is so rich and wonderful its part cupcake, part brownie, 100% Chocolate goodness. I just hope no one ever takes away my right as a baker to lick the mixing spoon.

Chocolate Soufflé Cupcakes with White Chocolate Mint Cream

Adapted from Smitten Kitchen

Yield: 24 Cupcakes

Ingredients:

Cupcakes:
12 ounces bittersweet chocolate, chopped
1 1/2 Stick unsalted butter, cut into pieces
Heaping 1/2 teaspoon instant espresso powder
6 large eggs, separated
1 cup sugar, divided
1/2 teaspoon salt
2 teaspoons vanilla extract

Cream:
4 ounces (56 grams) white chocolate, finely chopped
6 ounces heavy whipping cream
2 tablespoons white chocolate liquor
2 tablespoons Bailey's Mint Chocolate liquor

Preparation:
Get the white chocolate mint cream ready for later: Place the white chocolate in a small bowl. Bring the cream to a simmer, pour it over the chocolate and let it sit for a minute to melt the chocolate. Whisk well. Add the liquors and whisk again. Lay a piece of plastic wrap on the surface of the cream. Chill until very cold, about two hours.

Make cupcakes: Preheat oven to 350°F. Line muffin cups with paper liners. Stir chocolate, butter and espresso powder together in a double boiler over low heat until mostly melted, then remove from the heat and whisk until it is fully melted and smooth. Cool to lukewarm, stirring occasionally.

Using electric mixer beat egg yolks and 1/2 cup sugar in medium bowl until mixture is very thick and pale, about 2 minutes. Briefly beat lukewarm chocolate mixture, then vanilla extract, into yolk mixture. Using clean dry beaters, beat egg whites in another medium bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and all of the salt, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Divide batter among prepared cups, filling each three-fourths of the way.

Bake cakes until tops are puffed and dry to the touch (some may crack, embrace it) and a tester inserted into the centers comes out with some moist crumbs attached, about 15 to 20 minutes. Cool in pan on a cooling rack, where the cupcakes will almost immediately start to fall. It will be all the better to put your cream on them.

Finish your masterpiece: Beat mint white chocolate cream with electric beaters until soft peaks form. (Do not over beat!) Remove cupcakes from pan, arrange on a platter. Fill each sunken top with a healthy dollop of cream.

Optional Garnish: Top with shaved dark chocolate shavings or cocoa powder