Awhile back, I posted a brownie recipe that was pretty darned good. As I said back then, I have experimented with so many brownie recipes over the years. Not one has come close to my lost recipe of long ago. I absolutely LOVE brownies….a real favorite treat of mine. I was experimenting again and came up with this one. I like it a bit better than the Ooey Gooey Brownie I posted, but my search still continues. This one is thick, chewy, good fudgy factor, but not overly mushy fudgy. I don’t like those overly gushy brownies. Going to try this one again, but make some adjustments…..stay tuned.
8 oz. bittersweet chocolate, chopped
1 stick butter
1 cup sugar
3 large eggs
1 cup all purpose flour
1/4 tsp baking powder
1/2 teaspoon salt
2 tablespoon cocoa powder
1/4 cup walnuts or almonds
Heat oven to 350 deg. Fit a piece of parchment paper or foil into an 8×8 square baking dish so that on 2 sides of the dish, the paper or foil stick out (for easy lifting of brownies out of pan). Spray the foil/paper with cooking spray. Melt the chopped chocolate and butter in the microwave. Be careful not to scorch the chocolate. Allow the mixture to come to room temp. In a large mixing bowl, mix the eggs and sugar to a thick, pale yellow…..at least 2 minutes. Add the chocolate/butter and mix thoroughly. Add the dry ingredients. Fold in the nuts. Pour into prepared pan. Bake for 40 minutes.
Note: I rotate the baking dish, half way through (20 minutes). Check for doneness with tooth pick. It should have a few crumbs on the toothpick. Cool completely, about 1 1/2 hours. Grab the paper and lift carefully out of the pan. Cut. Bite. Say YUM.
Who doesn’t like a good eggs benedict? I have had the traditional kind….borinnnnngggg. I’ve had crab cake eggs benedict, salmon eggs benedict, chorizo eggs benedict…YUM. But my favorite of all, is one that I had awhile back at a local eatery. Carne asada eggs benedict. Ohhhhhhhhh, my, my, my. I fell in love right then and there. Of course the mimosa I had with it, made it the perfect brunch. So you have your standard English muffin, slices of steak or left over carne asada and egg. But it’s the topping…..ohhhhh yessssss, the topping takes this to a whole new level. It’s a jalapeno white sauce. I posted the sauce recipe some time ago. It’s a great sauce to eat with tortilla chips! It’s so addicting. Honestly, you won’ be able to stop eating it. Seriously, if you want to impress your family and friends and surprise them with this wonderful dish, you must make this. Or just do it for yourself because it’s really, really good!
Carne Asada Eggs Benedict
with Jalapeno White Sauce
English muffins, split and toasted
cooked steak, thinly sliced
eggs, poached or however you prefer them
Place thinly sliced steak on your toasted English muffins. Top with the egg of your choice. Pour some white sauce all over it and serve. Simple as that!
Jalapeno White Sauce
2 cups heavy cream
1 cup sour cream
2 tablespoons of butter
1 tsp chicken bouillon
1 tablespoon flour
1 jalapeno (marinated ones from jar) minced (I used more)
1 tablespoon jalapeno juice (from the jar)
1/4 cup shredded Monterey jack cheese
melt the butter in a saucepan and add the flour till it forms a paste (roux). Add the cream and let it get hot, but NOT BOIL. Add the sour cream, chicken bouillon, jalapeno, juice. Stir. Add the cheese and stir until smooth and silky. Serve warm.
Hi all, sorry I haven’t posted in awhile. I got hit with a really bad bronchitis and then somehow hurt my back. Not much cooking going on in my house lately. I was so disappointed that I wasn’t even able to do my Easter cookie painting this year. Easter cookies are my favorite cookies to decorate. Big sigh…..
Anyway, I did make my favorite Bolognese sauce. Bolognese is a red pasta sauce that is much thicker and richer than a standard red sauce. It usually always calls for celery and carrots. I leave out the celery. But I have to tell you…do not leave out the carrots. I hate cooked carrots…I do….I really do. But you just must use them in bolognese sauce. Trust me. You don’t taste carrots, but it makes all the difference! This is quick to throw together and you just let it cook………..This is a thick, red, rich pasta sauce. It’s delicious with any kind of pasta. I hope you will try it.
1 carrot, shredded
1 small onion, minced
3 cloves of fresh garlic
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried or fresh thyme
1 small can tomato paste
1 large can whole tomatoes
1 Italian sausage link, crumbled up
1/2 pound ground beef
1 cup red wine (good red wine….not crappy stuff) cheers!
1/2 cup half and half
salt and pepper to taste
In a large pot, brown the ground beef and Italian sausage. Smash it all up so its really fine….NO big chunks. Add the onion, garlic and carrots. Give it all a good stir. Ahhhhhh smells so good. Add the dried spices, tomato paste, tomatoes and wine. Salt and pepper to taste. Add the half and half. Let it bubble and then turn the heat down to a low simmer, stirring occasionally. Cook for 2-3 hours.
This sauce is great with lasagna, bowties, penne, spaghetti…..any pasta, really. Enjoy….