Friday, April 8, 2016

Friday Foodday

Happy Friday! Here are my favorite recipes this week.

The Prado
c/o Cocktail Chronicles
  • 1 1/2 ounces tequila (blanco or reposado – your call)
  • 3/4 ounce fresh lime juice
  • 1/2 ounce maraschino liqueur
  • 1/2 egg white 
Shake like hell without ice — maybe with a strainer coil in the shaker to help mix things up — then fill with ice and go at it again for 10 seconds or so. Strain into a chilled cocktail glass.

Korean Beef Rice Bowls
c/o Skinnytaste

For the beef:
  • 1/4 cup low sodium soy sauce*
  • 2 teaspoons light brown sugar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon crushed red pepper flakes
  • cooking spray
  • 1 pound 93% lean ground beef
  • 1/4 cup chopped yellow onion
  • 2 garlic cloves, crushed
  • 1 teaspoon fresh grated ginger
For the bowls:
  • 3 cups cooked brown rice
  • 1 small sliced cucumber, skin on
  • 2 tablespoons Gochujang, or more if desired*
  • 1/2 tablespoon sesame seeds, plus more for topping
  • 2 sliced scallions, white and green parts

Combine the soy sauce, 2 tablespoons water, brown sugar, sesame oil and red pepper flakes in a small bowl.

Heat a large deep nonstick skillet over high heat, spray with oil and add the ground beef. Cook, breaking the meat up with a wooden spoon until cooked through, about 5 minutes. Add the onion, garlic and ginger and cook 1 minute. Pour the sauce over the beef, cover and simmer on low heat 10 minutes.

To assemble the bowls, place 3/4 cup rice in each bowl, top with scant 2/3 cup beef, cucumbers, Gochujong, sesame seeds and scallions.  

Chocolate Cobbler

  • 6 tablespoons butter
  • 1 cup flour
  • 3/4 cup white sugar
  • 2 tablespoons cocoa powder
  • 1 teaspoon espresso powder
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 teaspoons vanilla extract
For the topping:
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1/4 cup cocoa powder
  • 1 1/2 cups hot water
  • vanilla ice cream or whipped cream, for serving
  1. To make the cobbler, pre-heat oven to 350 degrees.
  2. Place the butter in an 8x8 baking dish and put inoven while it preheats until butter has melted.
  3. Mix together dry ingredients.
  4. Whisk milk and vanilla into dry ingredients until well combined.
  5. When butter has melted, carefully spoon the chocolate mixture over the melted butter evenly.
  6. To make the topping, mix together the dry ingredients with a whisk. Sprinkle over the top of the chocolate cobbler.
  7. Slowly and carefully pour the hot water over the top, being sure to cover the topping with water.
  8. Bake for 30-35 minutes until the top has firmed up, but the cobbler is still quite jiggly in the middle.
  9. Serve warm with either vanilla ice cream or whipped cream.

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Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.