Chocolate Devils

Chocolate is such a weakness for so many of us!

This recipe is a delight for the eyes and such a treat for our chocolate cravings.

What a gorgeous presentation and perfect on the dessert table for a party.

Thank you Ree Drummond for another awesome recipe!

Recipe courtesy of Ree Drummond
Recipe courtesy Ree Drummond
The Food Network
SHOW: The Pioneer Woman
EPISODE: Sweet Deliveries 
Check out the link for more delicious recipes from this episode.

Ingredients

The Best Chocolate Sheet Cake:

• Baking spray, for spraying parchment
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/4 teaspoon salt
• 2 sticks (1 cup) butter
• 4 heaping tablespoons cocoa
• 1/2 cup buttermilk
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 2 eggs, beaten

White Frosting:

• 5 tablespoons all-purpose flour
• 1 cup milk
• 1 teaspoon vanilla
• 2 sticks (1 cup) butter
• 1 cup granulated sugar (not powdered sugar!)

Ganache:

• 3 cups heavy cream
• 2 teaspoons vanilla
• 24 ounces semisweet chocolate, broken into pieces
• 1 jar maraschino cherries

Directions

Special equipment: a 2 1/2-inch biscuit cutter and a frosting (piping) bag and tip

For the best chocolate sheet cake: Preheat the oven to 350 degrees F. Use an 18-by-13-inch sheet cake pan. Cut parchment paper to fit the pan and spray each side with baking spray.

In a mixing bowl, combine the flour, granulated sugar and salt. In a saucepan, melt the butter. Add the cocoa to the butter and stir together. Add 1 cup boiling water to the pan and then allow the mixture to boil for 30 seconds. Pour over the flour mixture, and stir lightly to cool.

Pour the buttermilk into a bowl and add the baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/flour mixture. Pour into the prepared cake pan and bake for 20 minutes. Let the cake cool completely.

Cut the cooled cake into circles with a 2 1/2-inch biscuit cutter, and then lay the circles on another sheet pan with a wire rack; set this pan in the fridge to make sure there is no warmth to the cake at all. (The frosting is so light and fluffy, the coolness will help keep it all together.)

For the white frosting: In a small saucepan, whisk the flour into the milk and heat, stirring constantly, until it thickens. You want it to be very thick--thicker than cake mix, more like a brownie mix. Remove from the heat and let cool to room temperature. If in a hurry, place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools. It must be completely cool before you use it in the next step. Stir in the vanilla.

While the mixture is cooling, cream the butter and granulated sugar together until light and fluffy. You don't want any sugar graininess left. Then add the completely cooled milk/flour mixture and beat the living daylights out of it. If it looks separated, you haven't beaten it enough! Beat it until it all combines and resembles whipped cream. Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake.

For the ganache: Heat the cream until very hot. Add the vanilla, and then pour over the chocolate pieces. Stir to completely melt.

To assemble: Place the white frosting into a frosting bag. Squeeze the frosting onto one circle of cake. Press a second circle on top. Using a ladle, pour ganache over the cake, allowing the chocolate to run over the sides. Place 3 cherries on the center. Repeat the process with each cake. Chill the cakes until ready to serve!

Broiled Catfish With Fresh Thyme, Garlic, And Lemon

Emeril LaGasse is one of my favorite chefs ever.  Love his style of cooking!

I won't be using freshwater catfish for this recipe, instead, will use tilapia or cod.  Would not change a thing about anything else.

Healthy and delicious!

Source:  Emeril.com




INGREDIENTS

• Four 6- to 8-ounce skinless catfish fillets
• 2 teaspoons Emeril's Original Essence or Creole Seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• 1 tablespoon minced garlic
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon fresh thyme leaves
• Juice of 1 lemon
• 1 tablespoon chopped fresh parsley (optional)
• Lemon wedges, for serving (optional)

DIRECTIONS

Position a rack about 4 inches from the broiler element and preheat the broiler.

Line a rimmed baking sheet with aluminum foil. Season the catfish fillets on both sides with the Essence, salt, and white pepper, and place the fillets on the prepared baking sheet.

In a small bowl, combine the garlic, olive oil, and thyme. Using a small spoon, spread the garlic mixture evenly over the catfish. Then drizzle the fillets with the lemon juice.

Transfer the baking sheet to the broiler. Cook the catfish for 6 minutes. Then rotate the baking sheet front to back, and continue cooking until the fish flakes easily when pressed with your fingers at the thickest part, about 4 minutes longer.

Remove from the oven and serve immediately, sprinkled with the parsley and garnished with lemon wedges if desired.

Lobster Macaroni and Cheese

Just when you thought plain macaroni and cheese is fabulous, here comes the addition of lobster to take it over the top.

Leave it to Ina Garten to come up with a gourmet recipe for mac and cheese!

Click here for more macaroni and cheese recipes.

Source:
The Food Network
Recipe courtesy of Ina Garten
2009, Ina Garten, All Rights Reserved
SHOW: Barefoot Contessa
EPISODE: Perfect Pasta



Ingredients

• Kosher salt
• Vegetable oil
• 1 pound cavatappi or elbow macaroni
• 1 quart milk
• 8 tablespoons (1 stick) unsalted butter, divided
• 1/2 cup all-purpose flour
• 12 ounces Gruyere cheese, grated (4 cups)
• 8 ounces extra-sharp Cheddar, grated (2 cups)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon nutmeg
• 1 1/2 pounds cooked lobster meat
• 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.

Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Chicken Scallopine with Sage and Fontina Cheese

Yum yum, more chicken!

I love the possibilities of this recipe.  For one thing, you can stuff the cutlets with whatever you like.  I would love to serve this chicken with stuffed shells with cheese.

In case you are wondering why so many television cooking show recipes, I've finally weaned myself away from depressing 24/7 cable news and have replaced it with cooking shows.  So inspiring!

The Cooking Channel

Recipe courtesy of Giada De Laurentiis
Show: Everyday Italian

Episode: Viewer's Choice



INGREDIENTS

• 6 (4 1/2 to 5 1/2-ounce) chicken cutlets, pounded thin
• Salt and freshly ground black pepper
• 6 sage leaves
• 3 ounces grated fontina cheese
• 3 tablespoons olive oil
• 1 garlic clove, halved
• 1/2 cup white wine
• 1 (28-ounce) can whole San Marzano tomatoes
• 1/2 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Special Equipment: toothpicks

DIRECTIONS

Place the chicken cutlets on a clean work surface, narrow end facing you. Sprinkle with salt and pepper. Place one sage leaf crosswise on each of the pieces of chicken. Sprinkle each of the pieces of chicken with 1/2 ounce (about 2 tablespoons) of fontina cheese. Roll up the chicken and seal with one or two toothpicks.

Warm the olive oil and halved garlic clove in a large, heavy skillet over medium-high heat until the garlic is fragrant, about 2 minutes. Add the chicken. Brown the chicken on all sides, about 3 minutes per side. Remove the chicken from the pan and remove and discard the garlic. Add the wine and simmer for 2 minutes while scraping up the brown bits from the bottom of the pan with a wooden spoon.

Meanwhile, combine the tomatoes and red pepper flakes in a blender and blend until smooth. Add the tomato mixture to the reduced wine in the pan. Simmer for 5 minutes to let the flavors marry.

Return the chicken to the pan. Simmer the chicken in the tomato sauce for 10 minutes. Turn the chicken over and simmer until cooked through, 5 to 7 minutes.

Remove the chicken from the pan. Season the tomato sauce with salt and pepper. Spoon the tomato sauce onto serving plates or a serving platter. Slice the chicken into 1-inch rounds. Remove the toothpicks. Place the chicken over the sauce and serve immediately.

SERVINGS: 4 (MAIN); Calories: 470; Total Fat 20 grams; Saturated Fat: 6 grams; Protein: 9 grams; Total carbohydrates: 9 grams; Sugar: 5 grams Fiber: 2 grams; Cholesterol: 160 milligrams; Sodium: 1,333 milligrams

Originally from FoodNetwork.com