Monthly Archives: March 2005

Peanut Butter Fudge

Posted on March 24, 2005 by Mike

1 cup butter, plus more for greasing pan 1 1/4 cup peanut butter 1 teaspoon pure vanilla extract 1 pound confectioner sugar Heat peanut butter and butter in double boiler until thoroughly mixed and heated through. Add vanilla and confectioner … Continue reading →

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Earl Grey Tea Truffles

Posted on March 15, 2005 by Mike

16 oz dark chocolate, chopped 14 oz cream 2 bags Earl Grey tea 1 Tbsp butter cocoa powder, sifted coconut flakes, toasted walnuts, toasted and crushed almonds, toasted and crushed Bring cream to a boil and remove from heat. Add … Continue reading →

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Barbecue Ribs

Posted on March 15, 2005 by Mike

3 lbs. baby-back ribs (2 slabs) Dry rub: 1 Tbsp cumin 1 Tbsp chili powder 2 Tbsp paprika 4 Tbsp brown sugar 1 tsp onion powder 1 tsp garlic powder salt and pepper, to taste Braising liquid: 1 cup white … Continue reading →

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Classic Tomato Sauce

Posted on March 10, 2005 by Mike

1/4-1/2 cup extra virgin olive oil 1 onion, finely chopped 2 cloves of garlic, minced 1 stalk of celery, finely minced in processor 1 carrot, finely minced in processor 64 oz crushed tomatoes (Italian plum tomatoes, preferred) 4-6 leaves of … Continue reading →

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Chocolate Mousse

Posted on March 10, 2005 by Mike

4.5 oz. or 1/4 lb dark chocolate pinch salt 1 Tbsp butter 3 Tbsp heavy cream 2 tsp powdered sugar 4 eggs, separated 2 Tbsp liquer (Amaretto, Bailey’s, Kahlua, vanilla extract, etc) Melt chocolate chunks with salt, butter, cream, and … Continue reading →

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Sauteed Asparagus

Posted on March 10, 2005 by Mike

1 bunch of asparagus, cut into 2-in. pieces 2 Tbsp extra virgin olive oil 1 Tbsp butter 1 Tbsp garlic, minced 1 Tbsp shallots, thinly sliced 1 tsp red pepper flakes salt & pepper, to taste 1 tsp lemon zest … Continue reading →

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