Roasted Cornish Hens
Use Victoria’s Dry Rub to add new flavor to these roasted hens. You can stuff them with either wild rice or my Southern Cornbread (recipe to follow).
INGREDIENTS
Stuffing & Hens:
2 Tablespoons Unsalted Butter
6 Ounces Diced Andouille Sausage
3 Diced Carrots
1/2 Cup Chopped Onion
3 Diced Celery Stalks
3 Minced Garlic Cloves
1 Bay Leaf
2 Tablespoons Chopped Sage
Crumbled Southern Cornbread or Wild Rice
1/4 Cup Chicken Stock
4 Cornish Game Hens (1 1/2 Pounds Each)
Victoria’s Dry Rub
Or 1 Teaspoon Kosher Salt & 1 Teaspoon Freshly Ground Pepper
1 Tablespoon Melted Unsalted Butter
Prepare the stuffing. In a large skillet melt the butter over a medium heat. Add the Andouille sausage, carrots, onions, celery, garlic and bay leaf. Cook for 5 minutes. Add the sage and either cornbread or cooked wild rice. Continue to cook for a few minutes. Stir continuously to blend the flavors. Add the chicken stock, stir and continue to cook for 2 minutes. Remove from the heat and set aside until you are ready to stuff the hens. This stuffing can be prepared and refrigerate, covered, up to a day in advance. Remove the bay leaf before stuffing.
Thoroughly rinse and dry the hens. Rub the hens inside and out with Victoria’s Dry Rub or the salt and pepper mixture. Fill the cavity of each hen with 3/4 cup of stuffing. Spoon the remaining stuffing into a well buttered baking dish and cover with a tight fitting lid or aluminum foil. Arrange the hens in a roasting pan and brush with the melted butter. Place the pan and baking dish in the oven. Roast for 45 minutes until the hens are nicely browned and crisp and the juices run clear when a thigh is pricked with a fork. The dish of stuffing should be very hot. Serve each hen on a small bed of additional stuffing. Serves 4
Mother’s Day Chocolate Mousse
Here is an easy, but elegant Chocolate Mousse that is sure to make your mother smile.
INGREDIENTS
3/4 Cup Unsalted Butter
3/4 Cup Unsweetened Dutch Cocoa
3 Large Separated Eggs
3/4 Cup Sugar
1 1/4 Cups Heavy Whipping Cream
3 Tablespoons Orange Liqueur
3 Tablespoons Vanilla Extract
Extra Whipped Cream For Garnish
Raspberries For Garnish
In a medium saucepan melt the unsalted butter over a low heat. Remove from the heat and stir in the cocoa. Mix until smooth. Set aside to cool. In a large size bowl beat the egg yolks, with a hand mixer, until they are nice and thick. They should have a lemon color. Slowly beat in 1/4 cup of sugar. Beat until light and fluffy. Now beat in the cocoa mixture on low. Stir in 1/4 cup of the heavy cream and the orange liqueur. In a medium size bowl beat the egg whites until they are stiff. Fold the egg whites into the chocolate mixture. Beat the remaining heavy cream, sugar and vanilla in a medium size bowl until soft peaks form. Be careful not to over beat. You don’t want to end up with butter. Fold into the chocolate mixture. Spoon into individual dessert dishes. Refrigerate for 3 hours or overnight. Garnish with whipped cream and raspberries. Serves 8
Grilled Teriyaki Pork Chops
This recipe is perfect for a spring or summer menu. These pork chops can be served with asparagus, fried rice or stir fried vegetables. I like to serve iced tea and fruit for dessert to keep the dinner cool.
INGREDIENTS
4 (1 inch thick) Pork Chops
¼ Cup Teriyaki Sauce
¼ Cup White Wine
3 Tablespoons Honey
2 Cloves Minced Garlic
Combine the teriyaki sauce, wine, honey and garlic in a large baking dish. Reserve a bit for basting. Add the pork chops and turn to coat. You want the pork chops to be fully covered in the sauce. Put in the refrigerator for 5 hours or overnight. Prepare your grill or preheat your broiler. I like to broil these pork chops 5 inches from the heat. Baste occasionally with the marinade and turn once. Cook for 15 to 20 minutes until the juices run clear. Serves 4
Stir Fried Shrimp
Here is a nice light dish that is great for either lunch or dinner and is great for making a quick meal.
INGREDIENTS
1 Cup Raw Rice
1 Tablespoon Vegetable Oil
4 Sliced Green Onions
1 Tablespoon Minced Fresh Ginger
1 Clove Sliced Garlic
6 Ounces Pea Pods
1 Sliced Small Zucchini
6 Ounces Broccoli Florets
1 Chopped Celery Stalk
1 Small Diced Red Bell Pepper
1 Pound Shelled Shrimp
2 Tablespoons Soy Sauce
2 Tablespoons Sesame Oil
Cook the rice according to the package directions. You can use either white or brown rice. While the rice is cooking heat the vegetable oil in a wok or a large skillet over a medium heat. Add the green onions, ginger and garlic. Stir fry for 1 minute. Add the pea pods, zucchini, broccoli florets, celery and red bell pepper. Stir fry over a medium high heat for 3 to 5 minutes until the vegetables are crisp but tender. Add the shrimp and stir fry for 2 minutes. You want the shrimp just to turn pink. Stir in the soy sauce and sesame oil and cook for 30 seconds. Remove from the heat and transfer to a serving dish. Serve immediately with cooked rice. Serves 4
Huevos Con Chorizo
Huevos Con Chorizo (scrambled eggs with chorizo) is a classic Mexican breakfast dish with a combination of eggs and spicy chorizo sausage. Chorizo is a Mexican sausage with a unique flavor that can be found in Mexican food stores and other specialty stores.
INGREDIENTS
1/4 Pound Chorizo Sausage With Casings Removed
6 Large Eggs
3 Tablespoons Butter
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/2 Cup Minced Fresh Cilantro (Optional)
Crumble the chorizo into a medium size skillet. Cook over a low heat until dry and crumbly. Drain off the fat and set aside. In a separate medium size skillet melt the butter over a medium heat. In a small size bowl lightly beat the eggs. Pour the eggs into the skillet. Stir constantly. When the eggs are half cooked stir in the chorizo and finish cooking the eggs. Season with the salt and pepper. Sprinkle with the cilantro. Serve immediately. Serves 4
*Goes well with Cinco de Mayo Salsa
Cinco De Mayo Salsa
Is there anyone who doesn’t love a good salsa? This salsa can be made as hot or mild as you want it. Serve it with chips as an appetizer or as an accompaniment to eggs, tacos or grilled meats and fish.
INGREDIENTS
4 Ripe Plum Tomatoes
1 Ripe Slicing Tomato
3/4 Cup Chopped Onion
1/2 Cup Chopped Fresh Cilantro
3 Seeded & Minced Jalapeno Peppers
1 Teaspoon Kosher Salt
Coarsely chop the tomatoes and put into a medium size bowl. Chop the onion into fine pieces and add to the tomatoes. Add the cilantro, jalapeno peppers and salt. Toss to mix. Refrigerate for 1 hour or more before serving. Makes 2 cups.
Sour Cream Gratin Potatoes
All I have to say about this side dish is DELICIOUS! Serve beside beef steak or chicken and you have a beautiful meal.
INGREDIENTS
1 1/4 Pounds Russet Potatoes
1 Cup Sour Cream
1 Beaten Egg
1/2 Cup Milk
2 Teaspoons Minced Garlic
1 Tablespoon Minced Dill
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Cup Shredded Monterey Jack Cheese
Preheat your oven to 375° F. In a medium saucepan put the potatoes in lightly salted water and bring to a boil. Cook the potatoes on low boil for 15 minutes until just tender. Remove from the heat and drain. Let cool slightly and then peel. Slice the potatoes and put in layers in a buttered 9×6 baking dish. In a medium size mixing bowl combine the sour cream, egg, milk, garlic, dill, salt and pepper. Pour over the potatoes. Evenly spread the cheese over the top and bake in the oven for 40 minutes until golden and bubbly. Remove from the oven and let sit for 5 minutes. Serve alongside the main dish of your choice. Serves 4
Belgian Chocolate Brownies
To get the best brownies use the best chocolate and use a lot of it.
INGREDIENTS
8 Ounces Chopped Unsweetened Belgian Chocolate
1 Cup Unsalted Butter
6 Large Eggs
2 Tablespoons Vanilla Extract
1/2 Teaspoon Kosher Salt
3 1/2 Cups Sugar
2 Cups Unbleached Flour
1 Tablespoon Half & Half
Preheat your oven to 375° F. Line a 13×9 inch baking dish with parchment paper or you can butter the baking dish. We don’t want the brownies sticking to the pan!
In a double boiler or a heavy saucepan melt the chocolate and butter together over a low heat. Stir often and make sure not to overcook the chocolate and butter mixture. Remove from the heat and set aside to let cool.
In a large size bowl combine the eggs, vanilla and salt and sugar. Beat until fluffy. Add the flour and the chocolate mixture to the egg mixture – alternating. Mix until the batter is nice and smooth. Pour the batter into the baking dish and then brush the half & half evenly on top. Bake for 35 minutes. The brownies should look risen and lightly cracked on top. Remove from the oven and cool in the pan before cutting. Makes 18 brownies.
Camille’s Chocolate Cheesecake
If you want friends then make this cheesecake!
INGREDIENTS
Cheesecake Crust:
1 1/3 Cups Graham Cracker Crumbs
1/2 Stick Butter
1 Tablespoon Cocoa
Cheesecake:
12 Ounces Semisweet Chocolate (Chopped Small)
3 (8 Ounces Each) Packages of Cream Cheese
1 Cup Powdered Sugar
1 Tablespoon Custard Powder
3 Large Eggs
3 Large Egg Yolks
2/3 Cup Sour Cream
1/2Teaspoon Cocoa (Dissolved in 1 Tablespoon Hot Water)
Sauce:
3 Ounces Finely Chopped Bittersweet Chocolate
1/2 Cup Heavy Cream
1 Teaspoon Dark Corn Syrup
Preheat your oven to 350° F. For the crust put the graham crackers in either a blender or food processor. Add the butter and cocoa. Pulse until the crumbs are damp. Pour the crumbs mixture into a 9 inch springform pan. Spread evenly into the bottom of the pan and press well. Place into the freezer while you are preparing the filling.
To make the filling: Boil a small pan of water. Melt the chocolate in a double boiler and then set it aside to slightly cool. Beat the cream cheese to get it nice and soft. Add the powdered sugar and the custard powder. Beat again until well combined. Add the 3 eggs and also the additional 3 egg yolks. Beat for 20 seconds. Add the sour cream, the cocoa dissolved in hot water and melted chocolate. Beat until you have a smooth batter.
Remove the pan from the freezer and pour in the cheesecake filling. Bake in the oven for 1 hour. You will notice that the top of the cheesecake will be set, but the underside will have a bit of a jiggle to it. Don’t worry about that. Remove from the oven and let the cheesecake fully cool, in the pan, on a wire rack. When it is fully cooled cover with plastic wrap and put in the refrigerator overnight. When you are ready to serve remove from the fridge and let it sit on the courter for 45 minutes before removing from the springform pan.
Remove from the pan and place on a cake plate. To make the chocolate sauce: Slowly melt the chocolate, cream and syrup in a double boiler. When the chocolate has almost melted remove from the heat and whisk it to make a smooth sauce. Let the sauce cool, on the counter, for 10 minutes and then pour over the cheesecake on the cake plate. Serves 8
*Note: You should be able to find custard powder in any British section of the grocery store. I usually use Birds Custard.
Watermelon Cocktails
These Watermelon Cocktails are refreshing and easy to make. Make sure to use good quality tequila and they will make any summer party a big hit.
INGREDIENTS
1/4 Cup Water
¼ Cup Sugar
14 Cups Diced Seedless Watermelon
¼ Cup Freshly Squeezed Lime Juice
8 Sprigs Mint Leaves For Garnish
8 Lime Slices For Garnish
1 ¼ Cups Good Quality Tequila
Ice
Pour the water and sugar into a small saucepan. Bring the mixture to a simmer for 1 minute. Remove from the heat and let cool. In a blender or food processor puree the watermelon. You want the watermelon to be nice and smooth. Strain the watermelon over a large bowl and throw away any pulp. You want to get as much watermelon juice as possible. In a large pitcher combine the sugar water with the lime juice. Add the watermelon juice and tequila. Store in the refrigerator for 3 hours. Pour the cocktails into tall glasses filled with ice. Garnish with mint sprigs and lime slices and serve. Serves 8
