Ingredients- 1 pork rib, cut into bite-sized pieces
- 1.5 cups of made coffee at room temperature
- 8 cloves of garlic, minced
- salt, pepper
- coffee cream
- cornstarch
Instructions- To marinate the pork, add half the garlic, about 0.75 teaspoon of salt, half a cup of coffee and mix. Let sit for at least half an hour, but, as marinating things normally goes, the longer the better.
- Heat up and oil a frying pan/non-stick skillet on high heat. As the oil heats up, add the rest of the garlic and sautee until nearly golden. Add the marinated pork and cook completely.
- Take the rest of the coffee and pour into the skillet. Lower the heat to medium and add the coffee. Add cornstarch accordingly to thicken the mixture. When sufficiently thick and hot, pour on top of ribs. Top with a splash of coffee cream.
Ingredients: - ½ cup of sugar
- 2 Tablespoons all-purpose flour
- 3 eggs, beaten
- 1 ½ cups peeled, chopped, and toasted hazelnuts
- 8 ounces bittersweet chocolate chips (I used dark chocolate chips instead)
- 1 cup corn syrup (I used about ¾ cup to reduce the tart’s sweetness)
- 2 Tablespoons butter, melted (I recommend unsalted butter)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 store bought frozen pie crust, defrosted (or you can always make your own)
Instructions: To toast & grind hazelnuts- - Place hazelnuts in an even layer on a baking sheet and toast for about 10 minutes in a 350 degree oven.
- Then place in a food processor and grind until hazelnuts are in tiny chunks (the smell of chopped hazelnuts is amazing!).
To assemble tart- - In a large bowl, mix together the sugar and flour. Add the eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust.
- Bake for 1 hour.
Enjoy!
Recipe courtesy Emeril Lagasse, 2003 Prep Time: 16 min Inactive Prep Time: -- Cook Time: 44 min Level: Easy Serves: 1 1/2 quarts soup, or about 6 servings Ingredients- 1 large or 2 small leeks, about 1 pound
- 2 bay leaves
- 20 black peppercorns
- 4 sprigs fresh thyme
- 2 tablespoons butter
- 2 strips bacon, chopped
- 1/2 cup dry white wine
- 5 cups chicken stock
- 1 to 1 1/4 pounds russet potatoes, diced
- 1 1/2 teaspoons salt
- 3/4 teaspoon white pepper
- 1/2 to 3/4 cup creme fraiche or heavy cream
- 2 tablespoons snipped chives
Instructions: - Trim the green portions of the leek and, using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme.
- Tie into a package-shaped bundle with kitchen twine and set aside. (Alternately, tie 2 leek leaves, bay leaves, peppercorns and thyme together in a piece of cheesecloth.)
- Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.
- In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat.
- Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil.
- Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.
- Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. (Alternately, if you own an immersion blender, puree the soup directly in the pot.)
- Stir in the creme fraiche and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.
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