A fabulous compilation of

~ AWESOME FINE RECIPES ~

Wondrous Chocolate Mousse from Lindt

If you love to entertain, youll want to make this recipe part of basic repertoire. It is one of the
easiest mousse recipes to make and stores well in the refrigerator a day in advance. Milk
chocolate lovers, do not despair! Replace Lindt Excellence 70% Cacao Dark Chocolate with
equal amounts of Lindt Excellence Extra Creamy Milk Chocolate.

Ingredients:
Chocolate

1 tablespoon (15 g) butter

2 tablespoons (30 ml) hot water
2 cups (475 ml) heavy cream
4 egg yolks
1/4 cup (50 g) sugar or sweetener
1/2 cup orange juice mixed with orange zest
Procedure:
Melt the chopped chocolate and butter (see How to Temper Chocolate).
Add the hot water and orange to the chocolate and stir to form a smooth paste. Set aside.
In a separate bowl, whip the cream until just barely firm. Set it aside in the refrigerator.
In a separate bowl, whip the egg yolks and sugar
Add the chocolate to the egg yolks and stir until combined.
Carefully fold in the whipped cream.
Pour in bowl or individual serving cups, cover with plastic wrap, and refrigerate a minimum 6
hours or overnight.

From: http://www.lindt.ca/swf/eng/connoisseurs/recipes/chocolate-mousse/

Barbecued Rib Eye Steaks

How would Summer be without any grilling? I prefer not even think about it! Today lets
have a gorgeous rib-eye steak, grilled a la plancha: the piece of meat is well charred on
the outside and rare in the middle. No store-bought marinades here: we are up for the
real deal. Add herbs and salt, and youll be in grilling heaven soon! Ready to try your
hand at this rib eye steak with some friends of yours? Lets get started.

Instructions:
1. Remove meat from the refrigerator 2 hours before cooking, as it must be at room temperature
before placing on the grill. It is a common mistake to grill meat directly out of the refrigerator.

2. Make a simple marinade: with a few sprigs of thyme and rosemary (from the garden), baste
meat with olive oil. You can add ground pepper depending on your mood, a little smoked
paprika, cumin or Bombay Kari, a delicious mixture of spices (curry, garlic, basil, cardamom,
pepper )
3. Lay the rib steak on the plancha or griddle. It is important not to salt the meat before cooking,
and avoid to prick it with the fork (youd better use tongs to flip meat). Allow the meat to rest for
5 minutes after cooking in aluminum foil so that the juices flow back and the meat gets more
tender. Salt with a little sea salt. Slice steaks against the grain.

Salmon with Morels and Asparagus

Morel recipes with salmon are a classic northwest cuisine

Ingredients:
4 salmon fillets
1 bunch asparagus
8 oz. fresh morels
1/3 cup chicken broth
1 Tbsp. real butter (unsalted)
3 Tbsp. extra virgin olive oil
Salt and freshly ground black pepper

Directions:
Prepare the salmon by removing skins and bones, and portion into four equal pieces. Rinse
and pat dry. Put in the refrigerator for a few minutes to dry the salmon.
Prepare the asparagus by cutting to 3 to 4 inch lengths. Place in a pan on medium heat,
lightly coat with olive oil, as well as salt and pepper to taste.
Slice morels lengthwise, then rinse and pat dry. Saut the morels 1 tablespoon olive oil for 5
minutes until softened but still al dente. Season with salt & pepper. Add chicken broth
and cook until reduced slightly. Remove from heat and stir in butter.
Cook the asparagus in a pan on high heat until the spears develop a nice char, but are still
firm.
In a cast iron skillet, heat 2 tablespoons olive oil on high heat. When the oil starts to smoke,
season salmon fillets with salt and place them in the pan fillet side down. Sear for 1 to 2
minutes until a crust forms.

Transfer pan to a 400 degree oven and finish baking for 3 to 5 minutes, depending on the
thickness of the fish. Be sure not to flip the salmon.
Place the mushrooms back on low heat to warm through.
Transfer the grilled asparagus to a large platter. Flip the salmon fillets and place the crust
side up on top of asparagus - season with a pinch of sea salt. Finish the dish with morels
and butter sauce.

Sweet Potato, Black Bean, Spinach,

and Pepper Vegan Enchiladas

Yield: 4 Enchiladas

Ingredients:
1 tbsp extra virgin olive oil
1 onion, chopped (~2 cups)
2 garlic cloves, minced
1 cup sweet potato, chopped (or zucchini)
1-2 tbsp fresh lime juice, to taste
1/2 tsp kosher salt, or to taste
1/2 tsp garlic powder

1 tsp chili powder, or to taste

4 whole grain tortilla wraps (I used Food for Life Ezekiel)
Cilantro Avocado Cream Sauce, to pour on top (recipe below)
Green onion & chopped cilantro, to garnish

Directions:
1. Preheat oven to 350F and grab a baking dish large enough for 4 enchiladas. Pre-cook the
chopped sweet potato, by simmering it in a small pot of water for about 5-10 minutes until just
tender. Do not overcook. Drain and set aside.
2. In a large skillet or pot, add 1 tbsp oil and bring to medium to low heat. Add in the chopped
onion and cook for about 5 minutes, stirring often, until translucent. Add in garlic and reduce
heat to low and cook for a couple more minutes. Now add the chopped pepper, pre-cooked sweet
potato, drained black beans, and chopped spinach. Cook for about 5-7 more minutes on mediumlow heat.
3. Now add in your enchilada or pasta sauce. Stir well, and add in your seasonings: nutritional
yeast (optional), cumin, lime juice, salt, garlic powder, chili powder- all to taste. Adjust
seasonings if necessary. Stir well.
4. Scoop about 3/4-1 cup of the mixture onto the bottom of your casserole dish and spread out in
a thin layer. Scoop about 1/2-3/4 cup of the mixture onto each tortilla and wrap, placing the fold
down on the casserole dish. Repeat for the remaining 3 tortillas and leave a bit of filling left to
spread over the top. Sprinkle with vegan cheese if preferred.
5. Bake tortillas at 350F for 18-20 minutes. Meanwhile, make your Cilantro cream sauce (see
below). When enchiladas are cooked, remove from oven and pour the sauce over top. Garnish
with chopped cilantro and green onion. Serve immediately. Makes 4 enchiladas.
Note: Depending on what kind of sauce you use, you will have to adjust the seasonings to taste. I
used a pasta sauce so I likely needed more seasonings to achieve the taste I desired.

Cilantro Avocado Cream Sauce

Yield: ~1.25-1.5 cups

Ingredients:
1 1/4 cup avocado flesh
2 tbsp water, or more as needed to thin out
2-3 tbsp lime juice, to taste

1 tsp apple cider vinegar (optional)

1 cup packed fresh cilantro
1 tsp kosher salt, to taste
1/2 tsp garlic powder
3/4 tsp ground cumin
Black pepper, to taste
Red pepper flakes or cayenne pepper, to taste

Directions:
1. In a food processor, process the avocado flesh and water until creamy. Now add in the rest of
the ingredients and process until smooth and well blended. Use immediately for best results.

Roasted Brined Cornish Game Hens

with Pomegranate Sauce
2012 REMCooks.com

Cornish Game Hens are a lovely dish with everyone getting their own little hen on their plate.
They are perfect for those special dinners when you want something a little different and elegant.

Ingredients:
Brine:
4 Cinnamon Sticks 2 long each
2 Star Anise
2 large cloves Garlic peeled and crushed
1/4 tsp ground Clove
6 large Juniper Berries

1 Tbsp Herbs d Provence

3/4 cup Sea Salt
1 gal Water
2 Tbsp Coriander Seeds
2 Tbsp White Pepper Corns
1/2 cup Maple Syrup

Pomegranate Sauce:
4 Tbsp unsalted butter
1 medium Spanish onion, finely diced
1/2 Tbsp minced garlic
1/2 Tbsp whole white peppercorns
1/2 cup port wine
3 cups home-made chicken stock
1 cups pomegranate juice
1 Tbsp pomegranate molasses
3 Tbsp brown sugar
Salt and freshly ground white pepper
2 Tbsp finely chopped chives
1/2 cup pomegranate seeds

Game Hens:
5 whole Cornish Game Hens
Olive oil
2 Tbsp dried Thyme
1 Tbsp Ground White pepper

Instructions:
Brine - As always, the first step involving brining is to make the brine. Add all of the brining
ingredients to a large pot. Bring the mixture to a boil to dissolve the salt and bring out the flavors
of the spices. Remove from heat and allow to cool. Because of the amount of time required to
cool, you can always make the brine a day or two in advance. When cooled, put the chicken in a
large zip lock bag. We use the 2 gallon size Zip Locks. Add the brine and allow to sit in the brine
for 2 3 hours. Allowing it to sit in the brine for more than 3 hours will result in a very salty
game hens. If you are brining only 1 or 2 hens, only brine it for 1 2 hours and no longer than 2
hours. Because we are using 5 game hens, you can slightly increase the brining time.
Game Hens - Once the game hens have brined, preheat an oven to 375 F. Rub the skins of the
game hens with olive oil Sprinkle with the dried thyme and ground white pepper. Place in a
roasting pan and put in oven. Roast the game hens for 45 60 minutes until the juices run clear.
When done, remove from the oven, tent with foil and allow to rest.
Pomegranate Sauce - Melt the butter in a large saucepan over medium heat, and sweat the onion
and garlic until the onion is tender, about 3 minutes. Add the peppercorns and cook another 3
minutes.
Add the port and cook, stirring, until most of it has evaporated. Add the stock, pomegranate
juice, molasses and brown sugar, raise the heat to medium-high, and reduce slowly to a sauce
consistency. As the sugars caramelize, the sauce will turn brownish red. Season, to taste, with
salt and pepper. Remove from heat and add chives and pomegranate seeds.
To serve: Place game hens on a large platter with Italian parsley. Serve the sauce in a gravy boat
on the side. Enjoy as I am sure you will.

Classic Tiramisu Recipe

Serves 4
Ingredients:
8 ounces Italian mascarpone cheese
10 ladyfingers
2 small egg yolks
2 tablespoons sugar
2 ounces espresso or extra strong coffee, cooled
1-1/2 tablespoons dark rum or brandy
2 tablespoons unsweetened cocoa
Chocolate shavings for garnish (optional)

Directions:
1. In a bowl, whisk egg yolks, sugar and half of the brandy. Whip the mixture fast to
thicken. Fold in the mascarpone spoon by spoon. The mixture should be nice and thick. If
it isn't thick and comes out runny, use a hand blender with whipping blades and blend
until thick.

2. Mix espresso and the rest of the brandy on a small plate. Dip each side of the ladyfingers
quickly (do not soak) and add a layer to the bottom of your serving dish. Top the dipped
ladyfingers with about 1/3 of the cheese mixture; then repeat and top with the rest of
mascarpone.
3. Cover the tiramisu and rest in the fridge for four hours or overnight. Before serving,
sprinkle cocoa and chocolate shavings on top.

GRILLED MUTTON CHOPS

Ingredients:

1/2 kg mutton chops

2 tbsp papaya paste
12 small cloves of garlic,crushed
Salt to taste
1 tbsp crushed black pepper
1 tbsp crushed cumin seeds
1 tbsp crushed coriander seeds
3 tbsp hp sauce
3 tbsp Worcestershire sauce
3tbsp yogurt
2 capsicums,cut in squares
4 aluminum foils,cut in large squares
2 green chiles, chopped
1 onion,cut in rings

1/2 kg mutton chops

2 tbsp papaya paste
12 small cloves of garlic,crushed
Salt to taste
1 tbsp crushed black pepper
1 tbsp crushed cumin seeds
1 tbsp crushed coriander seeds
3 tbsp hp sauce
3 tbsp Worcestershire sauce
3tbsp yogurt
2 capsicums,cut in squares
4 aluminum foils,cut in large squares
2 green chiles, chopped
1 onion,cut in rings

Cooking Method:
Marinate chops with papaya paste, garlic, salt and black pepper, cumin seeds, coriander seeds,hp
sauce, Worchester sauce and yogurt and mix it well.
Take foil and put 2 slices of capsicums and then 2 chops and 2 slices of capsicums again. Fold
the foil from all sides and pack it fully. Do this process with all chops and capsicum slices.
Put these packets on preheated grill for 20-30 minutes. Put onions and green chilies in remaining
marinade and cover them in foil paper. Grill this vegetable packet with chops. Turn all the
packets occasionally and the delicious mutton chops are ready to be served. Serve hot with raita,
grilled onions and chilies and start gathering love from your guests.
The uniqueness about these Mutton chops is that even though these are barbecued, these are not
as dry as any other barbecue item is since these are wrapped in aluminum foil, it keeps the
tenderness, softness and juiciness of the chops and thus is completely different in taste from
traditional barbecue.