Archive for February, 2017

Award Winning Chocolate Soup

By Steve Demase

Print
Chocolate Soup
Author: Steven Demase
Ingredients
  • 1/2 tbsp Potato Starch If you use corn starch add 1 tsp.
  • 2 cups Unsweetened Almond/Coconut Milk
  • 1 cup Half & Half
  • 4 oz Semi-Sweet Chocolate Chips
  • 2 oz 63% Chocolate Chips
  • 1/4+ tsp Aleppo Pepper
  • 1/4 tsp Ceylon Cinnamon
  • 1/4+ tsp Fresh Ground Nutmeg
  • 1/2 tsp Vanilla Extract
  • 1/2 tbsp 100% Unsweetened Cocoa Powder
  • 1/2 tsp Sea Salt
  • Lightly ground Cacao Nibs for Topping
Instructions
  1. Mix starch with 1/2 cup of almond coconut milk, stir until smooth.

  2. Heat the balance of the almond coconut milk and half & half to low temp then slowly add the chocolate chips, stirring continuously until completely blended.

  3. Add cocoa powder and again whisk until smooth and blended.

  4. Add the potato starch and milk blend and stir into the soup.

  5. Add the pepper, cinnamon, nutmeg, salt and vanilla extract.

  6. Cook and stir over low heat until everything is blended.  About 10 -15 minutes.  If you have an immersion blender, blend thoroughly till a light froth appears. 

  7. Sprinkle Cacao Nibs on top before serving.  If they are large, grind or break with a mortar and pestle or spice grinder to a finer consistency.

  8. Note:  The soup will keep well in the refrigerator, however the Aleppo pepper will lose some of it's zing.  So if stored, add some pepper when you are heating it up on the day of serving.

Portabella Mushroom Burgers

Print
Portabella Mushroom Burgers
Course: Main Course
Cuisine: American
Servings: 6 servings
Ingredients
  • 6 Portobello mushrooms
  • 1/3 Olive Oil Divine Balsamic Vinegar Hickory Flavor
  • 2 1/2 tbsp Olive Oil Divine EVOO Pesto Infused
  • 3 cloves minced or pressed garlic
  • Salt and pepper to taste
  • 6 slices of your favorite cheese
Instructions
  1. Place the mushroom caps, gill side up, in a shallow baking dish.

  2. In a small bowl, combine all the ingredients except mushrooms and cheese. 

  3. Pour mix over the mushrooms into the gills

  4. Let sit (in a warm place) for 5 minutes and turn over, turn again at 5 minutes and once again to have smooth side up.

  5. Remove mushrooms from dish and pour remaining mix into a small bowl for basting.

  6. Preheat ribbed grill for medium-high heat on stove top or outside gas grill.

  7. Brush or spray grill with non-stick spray (Crisco) 

  8. Place mushrooms on the grill, cap side down for 3-5 minutes, turn over and cook about 3-6 more minutes on the gill side or until tender. During cooking, brush with marinade. 

  9. Add cheese during last minute of cooking if desired

  10. Serve as you would grilled hamburgers.

Black Bean & Chinese Rice Burgers

Print
Black Bean and Rice Burgers
Course: Main Course
Cuisine: American
Servings: 6
Author: Chef Alan
Ingredients
  • cups cooked Chinese multi-grain rice 3/4 cup dry
  • 1 1/2 cups canned black beans rinsed 15 oz can
  • 1/3 cup chopped sweet onions
  • 2 cloves pressed or minced garlic
  • ½ tsp Gephardt’s chili powder
  • ½ tsp cumin
  • ½ tsp paprika
  • 1/4 tsp salt
  • ¼ tsp pepper
  • 2 tsp sriracha sauce
  • 1/3 cup + extra panko breadcrumbs
  • 2 tbsp Olive Oil Divine EVOO Garlic Parmesan
Instructions
  1. Add all ingredients to a food processor. Processes until all ingredients are blended together. Check consistency and add additional bread crumbs if needed. Put processed mixture in metal bowl and refrigerate till cooled. Remove from the refrigerator and make 6 equal sized patties. Line a baking pan with parchment paper, place burgers on parchment paper and drizzle olive oil over burgers.
  2. TO COOK IN OVEN: Preheat oven to 400F, place prepared burgers in oven and cook 6-9 minutes (till crisp on outside), turn over burgers and cook for 6-9 minutes, until outside is crisp. (Depends on how thick you made them)

  3. TO COOK ON STOVE-TOP: Refrigerate for at least 20 minutes. Heat a large pan over medium heat and coat the bottom with olive oil. (do not overheat. Cook the burgers for about 3-5 minutes on each side, until crisp and heated through.

Recipe Notes
Multi Grain Chinese rice is available from most restaurant supply stores. It contains peas, mung beans, brown rice, black rice, white rice and others depending on the brand.