S'mores Cake with Chocolate Ganache

This one will show Mom just how much you love her and how much she means to you - especially if she LOVES s'mores!!!
(serves 8-10)

For the ganache:
1/2 cup heavy cream
4 oz. semisweet chocolate, finely chopped
Pinch of fine* sea* salt
1/2 t. good* vanilla extract

For the filling:
8 whole graham crackers, crushed
2 T. unsalted Kerrygold* butter, melted
Pinch of fine* sea* salt
Veg. oil, for the spatula
1 16 oz. container marshmallow cream

For the cake:
Basic Chocolate Cake (either from a box, or from scratch), baked and cooled

To make the ganache: Heat the heavy cream, chocolate, and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring occasionally, until the chocolate melts and the ganache is smooth. Stir in the vanilla. Remove the bowl from the pan and set aside until the ganache is cool and thick but still pourable, about 1 hour.
Meanwhile, make the filling: Preheat the oven to 350. Toss the graham cracker crumbs, melted butter, and salt in a bowl until combined. Spread out on a baking sheet. Bake, stirring occasionally, until toasted, 8-10 mins: let cool.
Assemble the cake as close to serving time as possible: Using a long serrated knife, carefully slice each cake layer in half horizontally (you want 4 layers). Place 1 cake layer on a platter. Using a lightly oiled offset spatula or spoon, spread 1/3 of the marshmallow cream on top, stopping about 1" from the edge (if the marshmallow cream is difficult to spread, microwave 10-15 secs. to soften). Sprinkle 1/3 of the graham cracker mixture over the marshmallow cream. Repeat to make 4 layers, ending with cake; reserve a few tablespoons of the graham cracker mixture for topping. Pour the ganache over the cake, letting it drip down the sides. Sprinkle with the reserved graham cracker mixture. Serve immediately.

"If we remember the miracles God has done in our past, we would not so easily fall into worry and fear when we have new challenges to face." ~ Joyce Meyer

Happy Mother's Day!!!

Love,

Machete Milletti

The Old Forester Mint Julep

I went to the Official Kentucky Derby Site for this recipe, and here is what they had to say about this iconic drink: "No Derby Party is complete without the Mint Julep which has been the traditional beverage of Churchill Downs and the Kentucky Derby for nearly a century. Each year, almost 120,000 Old Forester Mint Juleps are served over the two day period of the Kentucky Oaks and the Kentucky Derby. This is a feat that requires over 10,000 bottles of Old Forester Mint Julep Ready-to-Serve Cocktail, 1,000 lbs. of freshly harvested mint, and 60,000 lbs. of ice!" And, lucky Diane and Danny Shaeffer are there!!! And, lucky ME cuz I will be at Emerald Downs today to witness the event on the giant screen. Will likely bet a $1 exacta box using 3 horses. My M.O.

2 cups Sugar in the Raw*
2 cups water
Sprigs of fresh mint
Crushed ice
Old Forester Kentucky Bourbon
Silver Julep Cups (or Mason jars*)

Make a simple syrup by boiling sugar and water together for five mins. Cool and place in a covered container with six or eight sprigs of fresh mint, then refrigerate overnight (or as long as possible). Make one julep at a time by filling a julep cup with crushed ice, adding 1 T.  mint syrup, and 2 oz. of Old Forester Kentucky Bourbon. Stir rapidly with a spoon to frost the outside of the cup. Garnish with s sprig of fresh mint. Combine this with a traditional Kentucky Hot Brown Sammie (see my blog on 5/2/14 for the recipe), and you are good to go!! And, they're raaaaaaaaaaaaaaaaacing!!!

"Be a voice of encouragement to someone today."

Have FUN in the SUN!!

Love,

Machete Milletti

Salmon Pot Pie Casserole with Cornmeal Biscuits

Bet your hungry peeps will beg you to make this one again and again!!
(serves 8)

Cornmeal Biscuits:
2 cups all-purpose flour
1/2 cup cornmeal
2 t. baking powder
1/2 t. kosher* salt
1/4 cup shortening
1 cup buttermilk

Salmon Pot Pie:
1 egg, lightly beaten
3 T. Kerrygold* butter
1 T. EVOO
2 med. leeks, washed, white and light green parts, chopped (1 cup)
8 oz. cremini mushrooms, stemmed and halved or quartered if large (3 cups)
3 cloves garlic, minced
1/4 t. kosher* salt
1/2 t. freshly* ground pepper
1/4 cup all-purpose flour
2 cups low sodium* chicken broth
1/4 cup whipping cream
1&1/2 cups fresh or petite frozen peas (I love Trader Joe's*)
2 large organic* carrots, thinly sliced
1 cup broccoli florets
1 lb. wild caught* salmon fillet, skinned and cut into 1" cubes
3 T. chopped fresh dill weed

1. Preheat oven to 400. Prepare Cornmeal Biscuits: In a large bowl, combine the flour, cornmeal, baking poser and salt. Cut in the shortening until pea-size. Stir in buttermilk. Turn out onto a floured surface. Knead gently 10-15 strokes or until dough comes together. Pat to 3/4" rounds, repatting as needed. Place 8 rounds on baking sheet; brush with egg and sprinkle lightly with salt. Partially bake about 12 mins. or until lightly golden. Remove from the oven. Heat butter and oil in a large skillet over med. heat. Add leeks; cook and stir 4 mins. Stir in mushrooms, garlic, freshly ground pepper, and salt. Cook and stir 4-6 mins. or until liquid evaporates and mushrooms are just brown.

2. Stir flour into leek mixture; stir 1 min. Add broth and cream. Cook and stir until bubbly. Add remaining ingredients, bring to boiling. Transfer to a 2 qt. baking dish.

3. Arrange partially baked biscuits on top. Bake 15-20 mins. or until biscuits are golden brown.

"You are free to choose, but you are not free from the consequence of your choice."

Have Fun and Happy Friday!!

Love,

MM

Shrimp Fajita Salad

Happy Cinco de Mayo!! What are you making for your fiesta today?? Here's a tasty suggestion:
(serves 4)

3 T. EVOO
1 large sweet* onion, halved and thinly sliced
3 assorted colors of bell peppers, seeded and thinly sliced
3/4 t. fajita seasoning
1/4 cup water
Juice of 2 limes, plus wedges for serving
1 t. agave nectar or honey
1/2 cup fresh cilantro, roughly chopped
Kosher salt and freshly ground pepper
1&1/4 lbs. large shrimp, peeled and deveined
4 flour tortillas
1/2 head iceberg lettuce, shredded
1/2 cup pico do gallo

Heat 1 T. oil in a large nonstick skillet over med.-high heat. Add the onion and cook, stirring occasionally until slightly softened, about 5 mins. Add the bell peppers and 1/2 t. fajita seasoning. Cook, stirring occasionally, until the onion starts browning and the peppers are slightly softened, about 3 mins. Add the water and continue cooking until the veggies are tender, about 5 more mins. Meanwhile, whisk half of the lime juice with 1&1/2 T. oil and the agave in a med. bowl. Add half of the cilantro, and the onion and peppers (reserve the skillet). Season with S&P; toss to coat and set aside. Wipe out the skillet and heat over high heat. Toss the shrimp with the remaining 1/2 T. oil and 1/4 t. fajita seasoning in a bowl. Add to the skillet and cook until the shrimp are pink, 2-3 mins. per side. Remove from the heat and add the remaining lime juice and cilantro; season with S&P. Warm the tortillas as the label directs. Divide the lettuce among 4 bowls; top with the onion and peppers, shrimp, and pico de gallo. Serve with the tortillas and lime wedges. OLE!!!

"When we remember we are all mad, the mysteries disappear and life stands explained." ~ Mark Twain

Have FUN today!!!

Love,

MM

Chicken Enchilada Rice Bake

Day 3 of Mex it up. And, 66 years ago I was born. Gird your loins, and look out world!! But, I have learned how to behave in public (tho I have heard that people say there is no evidence of that - wha wha wha). This one will fill and satisfy your HUNGRY crew!!
(serves 4)

2 T. EVOO
1 small sweet* onion, chopped
2 cloves garlic, chopped
1 T. taco or fajita seasoning (or just add cumin and chili powder*)
1 14.5 oz. can chopped tomatoes with green chiles
1 cup converted long-grain white rice
3 cups of water
2 cups shredded rotisserie chicken, skin removed
2 cups shredded 4* Mexican cheeses (about 8 oz.)
1/2 cup fresh cilantro, roughly chopped, plus more for topping
Kosher salt
6 corn tortillas, cut into quarters
Sour cream, guacamole*. sliced black olives*. and pickled jalapenos, for topping

Heat the oil in a large nonstick ovenproof skillet over med.-high heat. Add the onion and cook until slightly softened, about 2 mins. Add the garlic and taco seasoning and cook stirring occasionally, until the garlic softens, about 1 min. Stir in the tomatoes, rice and 3 cups of water. Bring to a boil, then cover and reduce the heat to med. low. Cook until rice is tender, about 20 mins. Preheat the broiler. Remove the skillet from the heat and stir in the chicken, 1 cup of cheese, the cilantro and 1/2 t. salt. Arrange the tortillas on top to cover and sprinkle wit the remaining 1 cup cheese. Broil until the cheese melts, 2-3 mins. Top with the sour cream, guac., black olives, and jalapenos.

My goal today:

Start with God

Stay with God

End with God!

I get to go out to lunch, to Molbaks to get more stuff for my balcony farm, and to dinner at the Beach House Grill. Steak and a friend egg on charred leeks for breakfast. YAY. I WILL have FUN today!!!

Love,

Machete Milletti

Radish Salsa

Mex it up Day 2! This salsa is YUMOLA served with grilled pork, fish, or chicken tacos, and a great addition to your Fiesta. OLE!
(no serving size listed)

1 large champagne* mango or Granny Smith* apple
2-3 dried apricots, cranberries, blueberries, or strawberries (I would use them all!!)
12 large radishes, rinsed clean*, and both tops and bottoms cut*
Juice of 1 lemon or lime
2-3 T. EVOO
Kosher* salt, to taste
2-3 T. cilantro or mint

Chop all fruit, removing skins. Place in a large glass bowl. Add radishes, citrus juice, oil, salt, and cilantro. If using mint, add immediately before serving to prevent mint from darkening. Mix well. Cover and refrigerate for 2 hours or longer.

"Believe in wonder, love, and happiness! Look forward, not back. Do what you want and be proud of it, because you're the only one who has to live your life."

Have FUN today!!!

Love,

MM

Burgers Al Pastor

Let's Mex it up!!! Day 1 of my Cinco de Mayo culinary offerings! These burgers are a fun take on the traditional Tijuana street tacos.
(serves 6)

6 dried guajillo chile peppers, stemmed and seeded
2 t. crumbled dried marjoram
2 t. crumbled dried oregano
2 cloves, garlic, peeled
1 small sweet* onion, chopped
1/2 cup sweetened pineapple juice
Kosher salt
Freshly ground pepper
2 lbs. ground pork
Veg. oil, for the baking sheets
1/2 pineapple, peeled, cored, and sliced into 1/3" rounds
1/3 cup mayo.
6 sesame hamburger buns
1 cup fresh cilantro

Soak the chiles in boiling water until softened, about 10 min. Drain and puree with the marjoram, oregano, garlic, 1/4 of the chopped onion, and the pineapple juice in a blender until smooth. Add 1&1/2 t. salt and 1/4 t. pepper. Blend to combine. Combine the pork and the marinade with a fork in a large bowl. Cover with plastic wrap and refrigerate for 30 mins. Preheat the broiler. Divide the pork mixture into 6 equal portions. Shape each portion into a 3/4" thick patty. Lightly oil a rimmed baking sheet; place the patties on the baking sheet and broil until slightly charred and cooked through, about 9 mins. per side. Transfer patties to a plate and cover with foil to keep warm. Let rest about 8 mins. Meanwhile, lightly oil another rimmed baking sheet, add the pineapple rings and broil until slightly charred, about 2 mins. per side. Spread about 1 t. mayo. ln the cut sides of each bun and broil them until the mayo. has melted, about 2 mins. Place the burgers on the bottom halves of the buns. Top with the pineapple, cilantro, the remaining chopped onion, and the bun tops.

"Saints are people through whom God's light shines."

Have FUN today!!!

Love,

Machete Milletti