Monday, July 26, 2010

Perfect Potstickers

Perfect Potstickers
*** Can be made vegetarian using fake ground beef crumbles**

Recipe courtesy Alton Brown, 2004

Prep Time:50 min
Cook Time:20 min
35 to 40 potstickers.


•1/2 pound ground pork
•1/4 cup finely chopped scallions
•2 tablespoons finely chopped red bell pepper
•1 egg, lightly beaten
•2 teaspoons ketchup
•1 teaspoon yellow mustard
•2 teaspoons Worcestershire sauce
•1 teaspoon light brown sugar
•1 1/2 teaspoons kosher salt
•1/2 teaspoon freshly ground black pepper
•1/4 teaspoon cayenne pepper
•35 to 40 small wonton wrappers
•Water, for sealing wontons
•3 to 4 tablespoons vegetable oil, for frying
•1 1/3 cups chicken stock, divided
Preheat oven to 200 degrees F.

Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.

To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.


Tuesday, July 13, 2010

Adult Hot Chocolate Drink

Adult Hot Chocolate Drink

This is soooo good.. :)

Recipe is from Emeril

4 servings
3 cups milk
1/2 cup heavy cream
1/2 cup Dutch process unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 cup sugar
1/2 cup coffee-flavored liqueur
1 tablespoon dark rum or brandy
Whipped cream
Grated bittersweet chocolate
In a saucepan, bring the milk and cream to a low boil. Remove from the heat.
Whisk the cocoa and vanilla into the milk. Add the sugar and simmer over medium heat, stirring, until the sugar is dissolved. Add the coffee liqueur and rum and stir well.
Remove from the heat and pour into 4 mugs. Top with a spoonful of whipped cream and grated chocolate. Serve.

Strawberries marinated in Raspberry Balsamic with Whipped Chocolate Mascarpone

Strawberries marinated in Raspberry Balsamic with Whipped Chocolate Mascarpone

Yes—vinegar and berries: The mellow balsamic, sweet strawberries, and rich mascarpone come together beautifully.
Yield: Makes 6 servings

1/3 cup raspberry balsamic vinegar
2 teaspoons plus 5 tablespoons sugar
1/2 teaspoon fresh lemon juice

1/2 cup chilled mascarpone cheese
1/2 cup chilled whipping cream
1/2 teaspoon vanilla extract
3 tablespoons Sugar
2 Tablespoons Dutch process Cocoa powder

3 1-pint baskets (about 24 ounces) strawberries, hulled, halved

Combine vinegar, 2 teaspoons sugar, and lemon juice in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil until syrup is reduced to scant 1/4 cup, about 3 minutes. Transfer to small bowl; cool completely. (Can be made 2 days ahead. Cover and refrigerate.)
Combine mascarpone, cream, vanilla, and 3 tablespoons sugar in medium bowl. Whisk until thick soft peaks form. Cover and refrigerate up to 4 hours.
Combine berries and remaining 2 tablespoons sugar in large bowl; drizzle with balsamic syrup and toss to blend. Let stand 30 minutes, stirring occasionally.
Divide berries and syrup among 6 large martini glasses. Top with mascarpone mixture.
*Italian cream cheese, available at Italian markets and many supermarkets.