INGREDIENTS

• 2 large pomegranates
• 1, 12-oz. bag semi-sweet chocolate chips
• Wax paper

INSTRUCTIONS

Refrigerate the pomegranates (not required, but it helps). Remove all the seeds and place them in a colander. Gently rinse the seeds, then lay them out on paper towels to let them dry. Lay out a large sheet of wax paper on a cookie sheet which will fit inside your refrigerator. Melt the chocolate in a double boiler. Add the pomegranate seeds to the melted chocolate (making sure the seeds are not wet on the surface, or else the chocolate can seize) and fold gently with rubber spatula until the seeds are thoroughly covered, then spoon out globs of the mixture, whatever size you like, onto the wax paper. Place the wax papered cookie sheet in the refrigerator and let the chocolate-covered seeds cool overnight. Keep refrigerated. They should keep for 3-4 days.

There is no secret or special trick to making a chocolate “lava” cake. All you do is use any recipe for a chocolate cake and undercook it! Why do we like it so much? The same reason we loved to lick the beaters when Mom made cake batter. The same reason we like cookie dough in ice cream. We like the raw flavor of the dough and/or batter; maybe more than the finished product! This is a really easy, but excellent recipe. You may have to play with the timing a bit to get the cake as “gooey” as you like.

INGREDIENTS

• 8 oz. butter
• 8 oz. Cordillera 53% chocolate discs
• 4 whole eggs (room temperature)
• 4 egg yolks (room temperature)
• ½ cup sugar
• ½ cup flour

PREPARATION

Preheat convection oven to 425°.

Melt butter and chocolate in double boiler over low heat. Whip room temperature eggs with sugar (if need be, heat over hot water until room temperature) in Kitchen Aid mixer until eggs turn canary yellow. On low speed, add chocolate-butter mixture to egg mixture. Add flour to batter a little at a time and blend slowly. Scrape bottom and side of bowl to incorporate all of the flour.

Butter and flour muffin tins. Make sure tin is very clean and dry. Fill with batter. Bake in convection oven for exactly 9 minutes (regular oven about 13 minutes). The center of the cake should be runny. Do not overcook!

Serve warm with vanilla ice cream, chocolate sauce and mint for garnish.

My former restaurant was probably best known for the soufflés we made. I didn’t think they could get better, but using the Cordillera chocolate has indeed “raised the bar”.

INGREDIENTS

• 9 oz. cornstarch
• 9 oz. sugar
• ½ teaspoon salt
• 24 oz. milk
• 8 oz. Cordillera 53% chocolate discs
• 5 oz. Cordillera 70% chocolate discs
• 1 tablespoon instant coffee
• 1 teaspoon Mace (spice available in the store)
• ½ cup rum
• 15 egg yolks
• 15 egg whites
• 1 tablespoon tartar
• 1 cup sugar

PREPARATION

Begin melting chocolate in metal bowl placed over simmering water. Mix cornstarch with milk until blended. Add sugar and salt to the milk and cornstarch mixture and cook over medium heat – stirring constantly – until very thick (should be the consistency of a thick pudding). Mix yolk with rum in a large bowl. Add melted chocolate to rum/yolk mixture slowly and blend well. Add mace and instant espresso. Add pudding mixture to yolk/chocolate mixture and blend well. Place egg whites in a very clean mixing bowl and beat at high speed until whites form a soft foam. Add sugar and cream of tartar. Continue to beat egg whites until you have reached “soft peak” stage. Do not over mix! Using a rubber spatula, gently fold the meringue into the pudding mixture by scraping down the middle, then the sides, turning the bowl one quarter turn each time you scrape. This is generally how I fold two things together. Use whatever method works for you as long as you are gentle in your technique. The meringue should not be completely folded in, there can be some streaking in color. Butter soufflé cups, then line with granulated sugar. Fill sugar-lined soufflé cups to rim and bake for 20-25 minutes at 350 degrees until center of soufflé is no longer runny. You can look at the center by gently lifting an edge of the soufflé and peering inside. When finished, remove from oven and sprinkle powdered sugar on top. With a teaspoon, make a hole in the center of each soufflé and fill with whipped cream. Serve immediately.

My wife and kids vacation in Florida at the same place every year where her family has a home. There is a little ice cream shop on the island that, from time to time, would sell “chocolate peanut butter” ice cream. The first time we tried it we were hooked! For some reason they quit serving it and even though I begged, they were unable to honor my request. I decided that if they were not going to make it, then I would!

Here is the recipe I developed. I have made it with cocoa powder and regular domestic chocolate and it is certainly good, but with using the Colombian chocolate, it is outstanding! I like to make it in the winter so that when I eat it I think of the beach!

INGREDIENTS

• 3 ounces Cordillera 70% discs
• ½ Santander chocolate shavings
• 1½ cup milk
• 2 eggs, lightly beaten
• 2/3 cup sugar
• 1 whipping cup cream
• 1 teaspoon pure vanilla extract
• ½ cup peanut butter

PREPARATION

Melt both chocolates over low heat. Gradually stir in milk while continuing to heat. You want the consistency to be thick but not solid as you add the milk. Beat sugar into eggs. Stir hot chocolate/milk mixture into eggs. Add cream and vanilla extract. Cool. Just before adding to ice cream maker, stir a cup of ice cream mixture into peanut butter. Once mixed, stir into rest of ice cream mixture. Freeze in ice cream maker according to manufacturer’s instructions.

My wife’s favorite pie and my favorite recipe!

FILLING INGREDIENTS

• 4 egg yolks
• ½ cup sugar
• 2 tablespoons cornstarch
• 2 cups milk
• 4 ounces Cordillera 70% chocolate discs
• ½ teaspoon vanilla

PREPARATION

Mix sugar and cornstarch in a small bowl.

Beat egg yolks in a kettle, and then add the sugar/cornstarch and stir well. Gradually add the milk, stirring constantly. Heat over medium burner until it is thick; gradually stir in the chocolate and heat until thick and boiling. This will take about 10 minutes or so. Remove from fire, add the vanilla, and pour into prepared pie shell. Cover filling with plastic wrap while you prepare the meringue.

MERINGUE INGREDIENTS

• 4 egg whites
• 1 tablespoon cornstarch
• 1 tablespoon sugar
• 1/3 cup water
• ½ teaspoon vanilla
• ¼ teaspoon cream of tartar
• ½ cup sugar

PREPARATION

Preheat the oven to 350° and place oven rack in the middle.

In a small pan, combine the cornstarch, 1 tablespoon sugar, and water. Cook for several minutes over medium heat, stirring constantly. The mixture will thicken and become translucent. Cool.

Beat the egg whites until frothy, then add the vanilla, cream of tartar, and ½ cup sugar. Beat until foamy. Add the cornstarch mixture and continue beating until the meringue forms soft peaks; if you lift some with a spoon or spatula, it should form a peak that stands up. The meringue will also look shiny.

Remove the plastic wrap from the pie and spread the meringue carefully over the filling. Start by spreading it around the edges, being sure to seal the edges of the crust. Pile the meringue into the middle of the pie and make some decorative swirls with your spatula.

Bake for about 20-25 minutes. The meringue should be lightly browned. Check it frequently for the last 5-10 minutes to make sure the peaks don’t burn.

This week I wanted to do a fun “on the grill” menu in anticipation of the warmer weather soon to come. Several items on this menu are on sale and the complete menu can be prepared without breaking the bank. So, what can make a great hamburger even better? World-class french fries, of course!

The history of french fries is a bit unclear, but almost certainly these wonderful creations were first cooked in Europe, more specifically, in France and Belgium. Recipes for fried potatoes in French cookbooks date to Menon’s Les soupers de la cour (1755). Some think that fried potatoes were being served in Belgium as early as 1680! Regardless of where they were invented, it is almost certain that they became popular in America after the first World War. The American soldiers in France discovered the coveted treasure and when they came home after the war, it is only natural that their appetite for the fried potato followed. I credit the Belgium chefs with first creating the “two step” process which is critical for cooking the perfect french fry. Enough history, let’s get cooking!

In This Menu:

• Mississippi Burger with French Fries & Cole Slaw
• Cucumber and Tomato Salad
• Peanut Butter & Chocolate Rice Krispy Treats

Serves 4

To make slaw:

• 1 cup mayonnaise
• ¼ cup red wine vinegar
• 2 tablespoons sugar
• ½ teaspoon each Kosher salt and black pepper
• 1 package Dole Cole Slaw mix

Place mayonnaise, vinegar, sugar, salt, and pepper in a mixing bowl and whisk until completely smooth. Add Dole slaw mix and toss until slaw mix is evenly coated with the dressing. Refrigerate.

For the burger:

• 1½ lb. ground round
• 2 teaspoons Kosher salt
• 1 teaspoon black pepper
• Buns

Place meat, salt, and pepper in small mixing bowl and gently incorporate the seasonings into the meat. Try not to over mix.* Divide meat by four and form patties. Grill, pan fry, or bake to desired doneness. Place burger on bottom bun. Top with a generous portion of the slaw then add top bun. Enjoy!

*For more tips on burgers, see my previous blog on the World’s Best Burger.

For the french fries:

• 3 russet potatoes
• 10 cups peanut oil
• Salt and pepper

Peel potatoes, placing them in cold water as you finish each one. Remove potatoes one at a time and cut potato vertically into ½ inch slice. Rotate potato and cut again to make ½ inch fries. Place fries in cold water until ready to cook. Place oil in a very large saucepan and heat oil to 325°. If you have an electric fryer, that would work even better. Check temperature with a thermometer, the temperature when cooking french fries is VERY important! While oil is heating remove fries from water and drain very well in colander. Shake colander for several minutes to remove any residual water from fries*. When oil is at the proper temperature, drop fries in oil and fry for about 7 minutes or until they are a very light brown. Do not crowd the pan. You may have to do the fries in a couple of batches. Set fries aside and leave out at room temperature until you are ready to eat. To finish fries, raise the temperature of the oil to 375° and drop fries in hot oil and fry until golden brown and crispy. Pour into a large bowl, season with salt and pepper, toss and serve immediately. The two step process described above is how you get crispy fries. If you fry the potatoes all the way to the finish in one step, you fries will be limp and soggy. There is some very complicated science behind the process that I won?t pretend to understand. Just know that this process works and will give you an incredible fry!

*Before frying, I want to warn you that improper deep frying causes many house fires. Here are some things that will ensure you have a safe experience. First of all, make sure that your pan is large enough that the oil only fills the pan to about half way. Oil tends to bubble up when the fries are added and if the pan is too full, it will boil over onto the burner, potentially causing a fire. Next, make sure you remove as much water from the fries as possible. Water and hot oil do not mix very well and the more water, the more likelihood that the pan will boil over. If, for some reason you start a fire, DO NOT pour water or use a water based fire extinguisher. This will only spread the fire and make it worse. If the fire is not bad, the best thing to do is cover pan wearing gloves to smother fire. Obviously for any fire that even seems a bit out of control, it is always prudent to call the Fire Department. My point here is not to scare you from deep frying. I just want to make sure that your experience is a safe one. If you follow my rules outlined above, you should never have a problem!

Serves 4

• 2 cucumbers
• 2 Hot House tomatoes
• 1 small red onion
• ½ teaspoon Kosher salt
• ¼ teaspoon black pepper
• ½ cup vinaigrette (your choice of brand)

Peel cucumber then cut in half lengthwise. With a spoon scrape seeds out of cucumber. Slice in ½ inch slices and place in a large bowl. Cut tomatoes into ½ inch thick wedges and add to bowl. Cut red onion in half lengthwise then into ½ inch slices; add to bowl. Add salt, pepper, and dressing to bowl and toss until evenly coated. Refrigerate or serve.

Seriously, who doesn’t like Rice Krispy treats? So what can make them better? Chocolate and peanut butter of course!

• 3 tablespoons butter
• One, 10 oz. package regular marshmallows
• ½ cup creamy peanut butter
• 8 cups Rice Krispys
• 8 oz. semi sweet baking chocolate

Place Rice Krispys in a large bowl. Melt butter in a saucepan. Add marshmallows and peanut butter. When completely melted and smooth, pour over cereal and toss until evenly coated. With a buttered rubber spatula, press into an oiled pan, 13″x9″x2″.

Melt chocolate in double boiler or in microwave. If using microwave, melt in short bursts (no more than 15 seconds), removing and stirring between each heating. When chocolate is completely smooth and melted, pour onto Rice Krispy Treats and spread evenly over entire surface with a spatula. When chocolate is firm, cut into squares and serve.