Profiteroles with Espresso Gelato

One of my very favorite desserts on earth are Profiteroles. Traditionally, these are a French pastry filled with whipped cream or custard. Here is a summer version for you to share. Gelato Espresso takes these over the top.

Every bite is like an explosion of ridiculous YUM!

INGREDIENTS: 

For profiteroles:

1-quart Espresso Gelato 

6 tablespoons unsalted butter, cut into pieces

¾ cup water

¼ teaspoon salt

¾ cup all-purpose flour

3 large eggs

For chocolate sauce:

1/2 cup sugar

1 cup heavy cream

7 ounce fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped

1/2 teaspoon pure vanilla extract

1 tablespoon Cognac or brandy (optional)

DESSERT MAKING MUSIC SELECTION: French Affair - Sexy

PREPARATION:

Chill a small metal baking pan in freezer. Form 18 ice cream balls with scoop and freeze in chilled pan at least 1 hour (this will make serving faster and swear a lot less). Preheat oven to 425°F with rack in middle. Butter a large baking sheet.

Bring butter, water, and salt to a boil in a small heavy saucepan, stirring until butter is melted. Reduce heat to medium, then add flour all at once and cook, beating with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds. Transfer mixture to a bowl and cool slightly, 2 to 3 minutes.

Add eggs 1 at a time, beating well with an electric mixer after each addition.

Transfer warm mixture to pastry bag and pipe 18 mounds (about 1 1/4 inches wide and 1 inch high) 1 inch apart on baking sheet.

Bake until puffed and golden brown, 20 to 25 minutes total. Prick each profiterole once with a skewer, then return to oven to dry, propping oven door slightly ajar, 3 minutes. Cool on sheet on a rack.

Make chocolate sauce:

Heat sugar in a 2-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is dark amber.

Remove from heat, then add cream and a pinch of salt (mixture will bubble and steam). Return to heat and cook, stirring, until caramel has dissolved.

Remove from heat and add chocolate, whisking until melted, then whisk in vanilla and Cognac (if using). Keep warm, covered.

Serve profiteroles:

Halve profiteroles horizontally, then fill each with a ball of gelato. Put 3 profiteroles on each plate and drizzle generously with warm chocolate sauce. Tastes and feels best when shared with someone SEXY. 

HAPPY SUMMER EVERYONE!

Fried Zucchini Blossoms stuffed with Mozzarella Cheese

When I was a little kid, we had a huge organic garden in our back yard. I love gardening, and especially vegetables. We had all kinds of varieties of squash.  I tried many different fun recipes with the huge amount we would harvest in the spring and summers.

Yep, you can eat the flowers too!

Zucchini blossoms are delicate flowers that are on the top of the squash itself.  My favorite treat was making fried zucchini blossoms. Here is a beautiful simple vegetarian appetizer for you to fall in love with.

Delicate, crunchy, gooey, cheesy, HOT LOVE in your mouth! 

INGREDIENTS:

12 zucchini blossoms

12 ¼ inch sticks of fresh mozzarella

12 basil leaves

1 cup flour

1 teaspoon kosher salt

½ teaspoon Cayenne pepper

1 cup soda water

½ teaspoon baking powder

½ cup grated Parmesan cheese

oil for frying

FLOWER FRYING MUSIC SELECTION: .•*¨) ♫ "JAZZMAMBA"║¸.•*¨) ♫ ♪ BEBO BEST/Super lounge orchestra

PREPARATION:

Heat 2 inches of oil in a frying pan over medium-high heat. Carefully rinse the blossoms. 

Place 1 piece of mozzarella and 1 basil leaf inside each blossom. Carefully twist the petals together to close. Repeat until all blossoms are stuffed.  In a bowl, whisk together flour, salt, pepper and baking powder. Whisk in soda water. Batter should be thin like crepe batter.

Dip each stuffed flower in the batter. Hold over the bowl to let excess drip off.  Sprinkle a little flour in the oil, if it sizzles the oil is ready. Carefully place each stuffed blossom in the oil. Fry until browned, about 3-4 minutes. Turning occasionally.

Transfer to a paper towel lined plate with a slotted spoon. Sprinkle with Parmesan cheese. Serve hot with a side of Marinara dipping sauce and a crisp white wine and hand feed them to someone you adore.

Spring & Summer are delicious...

Irish Lamb Stew with Ricotta Mashed Potatoes

MMMMMmmmmmmmm Stew...... Always warms you up right on a cold night. Served with light and creamy mashed potatoes, this recipe is a winner for the transition from winter to Spring.  Can't wait to set our clocks forward soon so we can have more sunlight longer!

Comfort Food for the Irish soul...

INGREDIENTS: 

4 ½ pounds of Lamb (cubed)

6 slices of thick bacon (diced)

2 cups carrots, (sliced)

2 onions (minced)

2 cups mushrooms (sliced)

3 cloves of garlic (minced)

6 tbsp flour

1 small can of tomato paste

1 pint of Guinness beer 

5 cups veal or beef stock

2 sprigs of rosemary

1 tablespoon thyme

salt and pepper to taste

Ricotta Mashed Potatoes

SLOW COOKING MUSIC SELECTION:  Sqeepo - Irish Swag

PREPARATION:

In a large Ziplock bag, add the flour and the lamb cubes and seal the bag. Shake to coat all the pieces thoroughly. Set aside. Chop the onion, carrots and mushrooms, crush the garlic.

I use a nice sized cast iron Dutch oven for this recipe. Place the pot on a burner and turn on your pot to medium high heat. Add the bacon to brown, and then add the Lamb to brown in the pot, stirring to make sure all the sides are lightly seared golden.

Add the vegetables, garlic, Irish beer, stock and tomato paste, salt and pepper and bring to a bubble, sprinkle in herbs and then turn down to low to simmer and cover for 1 ½ hours, stirring occasionally.

Serve in bowls over my amazing Ricotta Mashed Potatoes and curl up with your family and watch a good movie together. ENJOY! 

How to add more fruit to your diet...

DO THIS, add warm melted chocolate...
GET CREATIVE. 😉
Find out their secret fantasy...
BE THAT. DO THAT.
A sure recipe for yummy success.

"The Right Amount of Wrong."

What sexy things do you have in mind 
for your lover come this Valentines Weekend?
YOU HAVE TIME TO MAKE PLANS NOW...

Grilled Sweet Vermouth Caprese Chicken

After the holidays of feasting and merriment, here is a healthy and delicious recipe for starting out the New Year right. 

Marinated with basil, lemon and sweet vermouth, this chicken is taken to the grill and cooked to perfection, then topped with fresh mozzarella, sliced tomatoes, and a balsamic reduction. Low carb goodness will feel good after you restart that new gym membership. 

LET’S SAY GOODBYE TO 2018 and SHUT IT DOWN!  

INGREDIENTS: 

6 chicken breasts (boneless, skinless)

1 cup olive oil

Juice of 3 lemons

3 cloves garlic

½ cup sweet vermouth

8 large leaves of basil

1 teaspoon sea salt

½ teaspoon cayenne pepper

¾ cup balsamic vinegar

6 slices of mozzarella cheese (½ inch thick)

5 large tomatoes (sliced)

Garnish: 5 leaves basil (chopped)

GRILLING MUSIC SELECTION:  Shut It Down - Dave Silcox

PREPARATION:

Place olive oil, lemon juice, sweet vermouth, garlic, basil, salt, and pepper in food processor or blender. Pulse mixture 10-12 times or more until well combined. Stir and taste mixture for salt content. 

Place chicken breasts in a resealable plastic bag, pour mixture over chicken, making sure that each piece is coated well. Seal bag and place into refrigerator for 1-2 hours.

While chicken is marinating, it's time to make the balsamic reduction. Place vinegar into a saucepan and bring to a boil, reduce and simmer for 8-10 minutes. It should have a thick, syrupy consistency that coats the back of a spoon. Once this is achieved, remove from heat, cover and set aside.

Preheat grill to medium heat. Remove chicken from bag and place onto grill. Cook for 8-10 minutes per side, depending on thickness. Toward the end of the cooking time, place a slice of mozzarella and 1-2 slices of tomato on each breast. Cook for 2-3 additional minutes. Chicken is done once it reaches an internal temperature of 165 degrees F. in the thickest part of the meat. Remove from heat and garnish with reduced balsamic and chopped basil leaves. 

CRANK THIS TUNE WAY THE HELL UP!!!

LET'S SHUT THIS YEAR DOWN!

Thank you for stopping by my dangerous kitchen. I look forward to sharing a new year of culinary & music adventures with you! xxxooo III

Happy New Year 2019!

The Black Truffle Beef Wellington

Here is a beautiful holiday recipe to serve the King of your heart, and all of those you treasure. This is the special occasion main course that will have your guests chanting your name for years to come. 

This is best served with a fine deep red wine, comforting side dishes, Ultra Lounge Mambo music, wearing something soft, warm and velvety. 

When you have a fancy pants special occasion, THIS IS THE DISH. 

INGREDIENTS: 

3 pounds center cut beef tenderloin

½ teaspoon ground black pepper & sea salt

2 tablespoons fresh thyme leaves, minced

1 egg

1 tablespoon water

2 cups beef broth

½ cup red wine

2 tablespoons butter

1 ½ cups finely chopped mushrooms

1 small jar of Black Truffle Pate
or Fresh Black Truffles, thinly shaved (If you have a good connection)

2 medium shallots, minced

2 tablespoons all-purpose flour

1 Puff Pastry Sheet, thawed

COOKING MUSIC SELECTION: Ultra-Lounge:Christmas Cocktails

PREPARATION:

Heat the oven to 425 degrees.  Place the beef into a lightly greased roasting pan. Season with the black pepper, if desired.  Roast for 30 minutes or until an instant-read thermometer inserted into the beef reads 130 degrees.  Cover the pan and refrigerate for 1 hour. Reheat the oven to 425 degrees.  Beat the egg and water in a small bowl with a fork.

Heat the butter in a 10-inch skillet over medium-high heat. Add the mushrooms and onion and cook until the mushrooms soft. Fold in the black truffle pate into a soft paste filling.

Sprinkle the work surface with the flour.  Unfold the pastry sheet on the work surface. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. Brush the pastry sheet with the egg mixture.

Spoon the mixture onto the pastry sheet to within 1-inch of the edge. Sprinkle the fresh sage over filling. Place the beef in the center of the mushroom mixture. Fold the pastry over the beef and press to seal. Place seam-side down onto a baking sheet.  Tuck the ends under to seal.  Brush the pastry with the egg mixture.

Bake for 25 minutes or until the pastry is golden brown and an instant-read thermometer inserted into the beef reads 140 degrees.

Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; reduce the mixture for 20 minutes on low, stirring until it is a thicker rich consistency. Slice the beautiful golden masterpiece and serve with the sauce on the side. Have a beautiful and delicious holiday season all!

HAPPY HOLIDAYS EVERYONE!

Happy Jamaican Jerk Thanksgiving Roast Turkey

There is nothing like cooking holiday dinner, with a house filled with music, fun friends, family and fresh cocktails. One of my favorites is the prized roast turkey. You have seen me fry them, smoke them, BBQ them and the traditional roasting of this glorious bird. One thing I have learned over the years is the secret to truly moist amazing turkey is – IT’S ALL ABOUT THE BRINE. The injections and spices make this recipe over the top AMAZING!

Bring Jamaica home for this holiday!

INGREDIENTS:

FOR THE BRINE:

1 whole turkey, organic pasture raised preferred   

2 quarts water

2 bay leaves

1 tablespoon onion powder

1 ½ teaspoons ground cloves

1 ½ cups sea salt

½ cup pure maple syrup

6 quarts cold water

1 cup dark Jamaican rum

1 tablespoon whole black peppercorns

FOR THE INJECTION SAUCE:

1 cup melted butter

2 cups chicken stock

½ cup Jamaican rum

FOR THE RUB & BASTING:

½ cup (4 oz.) salted butter, at room temperature

½ teaspoon ground cloves

½ teaspoon ground allspice

½ teaspoon black pepper

2 scallions, sliced

2 shallots, coarsely chopped

7 garlic cloves, divided

5 thyme springs, plus 1 tbsp. fresh thyme leaves, divided

1 ½ tbsp. kosher salt, divided

3 whole star anise

2 limes, peeled and quartered

2 small onions, peeled and quartered

2 small oranges, peeled and quartered

¾ cup chicken stock

¼ cup soy sauce

JAMAICAN JERKING MUSIC SELECTION: Shenseea- Jiggle Jiggle

PREPARATION:

To make the turkey brine:

Place a medium saucepan over medium heat and add 2 quarts water, bay leaves, onion powder, ground cloves, sea salt, and maple syrup. Heat for about 5 minutes or until heated through and salt is dissolved. Remove from heat and allow cooling.

Place the cooled brine in a covered container large enough to hold the turkey (a small cooler works well and is what I use). Whisk in the cold water, dark rum, and whole peppercorns. Add the turkey and make sure it's completely covered by the brine. Allow to brine overnight (for at least for 12 hours but no more than 24 hours).

Remove the turkey the next day from the brine and discard the brining liquid. Place the turkey on a wire rack over a rimmed baking sheet for at least 30 minutes to drain and dry. If desired, truss the bird.

To make the injection sauce:

While the turkey is drying, prepare the injection sauce by melting the unsalted butter in a small saucepan over low heat. Stir in the stock and rum, remove from heat, and allow to completely cool.  After the turkey is finished drying, fill an injector with the sauce and inject it in numerous places in the breast, thighs, and drumstick areas.

Spicing and roasting the bird:

Preheat oven to 425 degrees. Combine butter, cloves, allspice, black pepper, scallions, shallots, 4 garlic cloves, 1 tablespoon thyme leaves and ½ tablespoon salt in a food processor; process until a chunky compound butter forms, about 30 seconds.

Pat turkey dry with paper towels. Discard neck and giblets. Use fingers to loosen skin from breast and drumsticks by gently pushing between skin and meat. Rub some of butter mixture under loosened skin. Lift wing tips up and over back; tuck under turkey. Press remaining butter mixture onto skin; sprinkle turkey with remaining 1 tablespoon salt.

Place anise, lime, orange, onion quarters, thyme sprigs and remaining 3 garlic cloves in cavity of turkey. Secure legs with kitchen twine. Place turkey, breast side up, on rack of a roasting pan coated with cooking spray. Place rack with turkey in pan. Pour broth and soy sauce in bottom of pan.

Roast in preheated oven 30 minutes. Add ½ cup water to pan, rotate turkey, and reduce oven temperature to 325 degrees. (Do not remove turkey from oven.” Bake until a thermometer inserted in thickest portion of breast registers 160 degrees, 1 hour to 1 hour and 20 minutes. Remove from oven; let rest 30 minutes before carving. The dripping from this turkey for making gravy are OFF THE HOOK GOOD!  

HAPPY THANKSGIVING  

I'm thankful For YOU! 
Thanks for stopping by 
my Dangerous Foodie Blog
Let's Jiggle & Jive my friends!

DRUNK BAKING FOR HALLOWEEN!

HAPPY HALLOWEEN!

This is what happens when you get a last minute wild idea to bake, then invite a couple friends over and then yall' start drinking the night before Halloween... 

INGREDIENTS: Pre-made lazy ass store bought rolls of sugarcookie & chocolate chip dough and the easy cookie icing in fun scary colors, 2 bottles of wine, 1 case of ice cold beer, 1 large bottle of whiskey. 

DRUNK HALLOWEEN BAKING MUSIC SELECTION: Zomboy - This Is Rott N' Roll

They started out nice enough...

 

Then they started bleeding and wearing orange shoes or something...

  

Then we opened the second bottle of wine...

They went into the oven excited.

If you eat enough of these, you just may indeed DIE.
 

Terrifying.

We had a hard time cutting the cookies, 
so we just mixed up the batters and it got weird.

 

Some dressed better than others. 

I did not take the Voo Doo Doll Penis Cookies to work this morning. 
Saving them for the party tonight...

BAKING AND DRINKING WITH FUN FRIENDS IS ALWAYS A GOOD IDEA!

WISHING YOU ALL A HAPPY HALLOWEEN!

Thanks to my pals who helped dance, decorate and make this 

impromptu drunken cookie baking adventure!

SO MUCH FRIGGIN FUN!