Monthly Archives: August 2012

EP11013 – Strawberries, Cordials & Chocolate Fondant Covered!

Strawberries, Cordials & Chocolate Fondant Covered!

Monday’s Menu!
The chocolate & fondant covered strawberries is a recipe I have been working on and trying to perfect for about 20 years. I have tried various ways of applying the fondant from cold dipped to hot dipped. This recipe has me wrapping fondant around the strawberries before dipping them in chocolate. What you get is a chocolate shell filled with strawberry and sugar juice, a strawberry, and a small fluffy pad of fondant… many different layers & flavors, all of which boarder on almost “too sweet”… but not quite!

The cordial recipe is just for fun, I brought it along because when strawberries are in season, you need to do as much with them as possible, and also to be able to time/gauge when my chocolates are ready inside! This is a great way to judge, as when the cordial is ready, the chocolates are too! This can be anywhere from 4-10 days. (The longer the better!

The idea for this came from a chocolate place called “Betsy Anne” out of PA. They have been around since 1938-ish. I have to say, making them myself they taste much better though. More strawberry taste. Theirs are great, but with anything, when you can make it yourself and you use the best ingredients… it taste’s better!

Ingredients:
Chocolate Fondant Covered Strawberries:
2 lbs+ 10x Powdered sugar (pure cane)
2 lb-ish Melting bar (Milk or Dark Chocolate)
1/2 cup Light Corn Syrup
1 TBL Glycerin
1/4 cup cold water
24-36 Strawberries topped

Ingredients:
Strawberry Cordial!
24-36oz of good vodka
24-360z Strawberries forthed
1/2-1 Cup granulated sugar
1-1 1/2 cups water

Equipment:
Chocolate Fondant Covered Strawberries:
Small Crock-pot or double boiler
Dough scraper
Silicon scraper
BIG bowl
Rolling pin with hair elastics (new) or a fondant rolling pin
2 cookie sheets
Parchment paper
Microwavable bowl
Egg dipper (from those cheap egg coloring kits)

Equipment:
Strawberry Cordial!
Medium Sauce Pan
Spoon
Measuring cups
Bowl
Plastic wrap
Funnel
Coffee filter (round is better than funnel shape)
Empty Vodka bottles or Mason jars
Small bowl for left over strawberries

Instructions:
Watch the video silly!

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EP11012 – Homemade Beef and Bean Chili

Homemade Beef and Bean Chili

Monday’s Menu!
This is my Beef & Bean Chili recipe that has taken me years to get where I want it. When I make this for me I make it a lot hotter than this… which is easily done by just doubling or tripling the hot sauces/extracts I add, as well as doubling the jalapenos. This recipe makes a lot and that is what makes this a good side for gatherings! A little fresh red onion and Mexican cheese, and you have a great side to ribs or pulled pork!

Make no mistake, this recipe will take you some time! This is an all day prep & cook. You can really tell it is food of love when you taste it. So many layers, and a great fresh tastes melded together. Fresh peppers mixed with hot extracts and fresh vegetables, layered with savory, hot, & hotter! That fresh red onion crunch and the soft tenderness of the beef… this is so good!

Storage can be in gallon zip locks flattened with the air removed. they stack in the freezer if done right, and this comes out fine after being frozen!

Do this once my way, then make it your own! Take the time and do it the long way, and see for yourself the difference between throwing a meal together, and the tastes, flavors, and layers that is food of love!

Ingredients:
4-5 lbs of lean beef cut into 1/2 – 1 inch cubes
3lbs of light red kidney beans (approx – can be a bit more or less depending on can volume)
3lbs dark red kidney beans (approx – can be a bit more or less depending on can volume)
1 28oz can tomato sauce
1 28oz can tomato puree
1 18oz can tomato paste (I recommend Contadina if you can find it)
Bacon fat
2 large onions
2 large bell peppers
8 fresh jalapenos – 2 whole, 2 cut and added to slurry, 4 diced
1 Whole clove of garlic minced
2 Cups of Merlot (or your favorite red wine)
16-20 oz beer (homebrew preferred)
2 big Bay leaves
2-3 jalapenos in Adobo sauce (La Costena is what I use)
3 Tbls of organic Chili powder
1 tsp Cumin
1/2 cup packed dark brown sugar
3-6 drops Mad Dog Revenge Habanero chili extract
4-5 drops Arizona Gunslinger Habanero pepper sauce
3-4 drops Mad Dog 357
2 Tbls Paprika
1 heaping tsp Cayenne pepper
Black pepper (approx 2 Tbl)
White Pepper (approx 2-3 Tbls)
Juice from 1/2 lime
1 Tbl Bourbon (get the good stuff)
Kosher salt & pepper for seasoning veggies
1 fresh red onion (dice as needed)
Mexican cheese

Equipment:
Stock pot with lid
Food processor
Sharp knife
Cutting board
Slotted spoon
Strainer/Colander
Can opener
Measuring cups & spoons
Wisk
Big bowl

Instructions:
Watch the video silly!

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