The Ultimate Indulgence...

I have been on the road so much this summer that I feel I have been neglecting my grill... and of course, GrillWorx. So sorry. Of course, in addition to spending much of the summer in Austin, I have to say that stepping out on my deck at 6:30 pm to find that the temperature is STILL over 105 degrees is just distressing. SO I have encouraged soup or sandwiches... frozen dinners in the microwave... a little more than I typically do. Yeah... go ahead and say it... I am 'Mother Of The Year'...

Yet this weekend, we ventured to Dallas for a day of feasting (India Palace) and shopping (Whole Foods Market... HEB Central Market... and so many other options!)

Came home from Dallas with about a case of Hatch, New Mexico Chiles. NOTHING BETTER. So apologies in advance if it seems like there's a bit of a repetitive theme... but I HIGHLY recommend the Hatch Chiles if you can find 'em!

K'so... (nods to Christopher Moore's character Abby Normal, there!)
Tonite's GrillWorx (Hatch Chile Weekend Edition) started with Mushroom Caps. Half were stuffed with EVOO, Fresh Basil from the garden... the ONE plant that has not dried up from the misery that is Texas Summer 2011. (SO very sad). Actually it was a Pesto made from that Basil, with EVOO, Pine Nuts and Garlic. Just drizzled over the Mushroom Caps. THEN beautiful  fresh Grape Tomatoes... sliced thinly and  stuffed into the Caps. I then covered those with lovely FRESH Mozzarrella. Yeah... I don't like 'shrooms and gag at the smell of prepping this... BUT even the TEENAGER loves this one. SO in addition to my Mushrooms Caprese, I did a Hatch Chile version... Roasted Hatch Chiles, stuffed into the Shroom Caps... a drizzle of EVOO. Smothered with slivers of Hatch/Jalapeno Jack Cheese. O My. SO delicious!

Veal, marinated in a dry Chilean Cab Sauv, EVOO, and secret seasonings (Yeah... I use Montreal Steak Seasoning... well, and a few other things like Garden Fresh Garlic!).
The Teenager benefited from Hatch Chile Weekend in Dallas, too... with a freshly ground chicken sausage, stuffed with roasted Hatch Green Chiles.

Veggies included beautiful fresh Green Asparagus, tossed in EVOO, S&P and cooked right over the grill. Brussels Sprouts, halved, EVOO, Sea Salt, and thinly slivered Hatch Green Chile (veins and seeds removed!)

Dessert... Pirate Pineapples with Ice Cream... That's sliced, Fresh Pineapple... Soaked in Spiced Rum... Grilled... The Rum and natural Pineapple Juice that the Pineapple Rings soaked in were cooked down in a foil packet on the grill, with a bit of Splenda and lots o' Cinnamon! This atop Bluebell Vanilla Sugar Free/Low Fat Ice Cream! Yummy!!

Recipe: Dark Chocolate Seduction Cake

Dark Chocolate Seduction Cake, with Fresh Raspberries...

This recipe was conceptualised by the Teenager when I asked him what kind of cake he wanted for his birthday a few years ago. He told me he wanted his cake to be rich, dark and fudge-y... He requested a round multi-layer (he requested 3 layers). He originally wanted a layer of raspberry puree between each of the tiers of chocolate cake. And he requested that this be covered with a "decadent, dark chocolate ganache..." Ya gotta love a 13 year old that requests a "decadent, dark chocolate ganache". I think I must be doing something right! ;-}   He also requested that the cake be garnished with fresh raspberries dipped in dark chocolate... "so that the chocolate hardens on the fresh raspberries...". Love that kid!

I did not use the raspberry puree for the cake I took to the work luncheon the other day!

The Recipe...
It's SO good... and it is from a mix. Srsly. Sorry...

I use Duncan Hines Super Deluxe Dark Chocolate Fudge cake mix to start with. 

I add Ground Cinnamon to the mix first of all... Just cuz I like it. And it makes it taste less like a box-mix...

Add 3 eggs.
I also like to use fresh/frozen fruit in combination with the other liquids in the cake. For now, raspberries... The mix requires 1 1/3 cups of water.... and 1/2 cup of oil. I tossed raspberries in the blender... pureed them. Strained as many of the seeds out as I could! You can then add water/oil as needed... so that your total liquid addition is 1 5/6 cups!!
I recommend reducing the fat when you add blended fruit... Cuts the calories somewhat!
I also add about a bag (12 ounces) of dark chocolate chips. I use Hershey's Special Dark. I say "about a bag" because sometimes I reserve a handful back to melt and drizzle over fresh raspberries that are placed on top of the cake after I have covered it with ganache!

So other than that little deviation, I follow the instrux on the box!

So when it's done, and it's time to cover the cake... 

There's no room for any butter-cream... lard-based topping. Sorry all! It is all about the Ganache. I found Alton Brown's Ganache recipe on Food Network... Equal parts of chocolate chips and scalded heavy cream. I use Hershey's Special Dark Chocolate Chips, but have used milk chocolate for those who don't care so much for dark chocolate. Easiest thing ever... and most delicious!! Sometimes I reduce the cream a bit and add a touch of some delectable liqueur... not today of course, as the cake is for work!! Tee hee! Next time though....

The bag of Hershey's Special Dark Chocolate is 12 ounces... so I start with 12 ounces of heavy cream. I usually scald the heavy cream in the microwave... heat it until it is just about to boil! Pour the chocolate chips into a mixing bowl. Then pour the hot cream over the chocolate chips.  I usually don't pour all of the cream over them... usually leave a couple of ounces just to make sure that it does not remain runny. You can always add more cream if needed. (This is where you would adjust your cream and add liqueur if you like... Imagine Chambord here ... that's a lovely sweet Raspberry Liqueur... Yummy!) Whisk by hand, or you can use a mixer to blend until smooth. It should be smooth and satiny... if it seems too runny and you're wondering how it will EVER stay on your cake, you can chill it a little. That will help to firm it up!

When the cake has cooled, cover it with ganache. You can just pour the ganache on and let it run over the sides, or you can smooth it on, depending on its consistency and your preference. Top with beautiful fresh fruit that you find complementary to the chocolate... I like raspberries with dark chocolate!

I usually do this cake as a 9" x 13" rectangular cake... and usually make it as a take along to a luncheon or party, so it's typically in a disposable cake tin. That way, it's not tempting me for days!

SO what do you do with left-over ganache? Well, if you have a Teenager in the house you won't have left-overs... BUT if you have left-overs, you can store it in the fridge. The ganache becomes more firm as it cools. You can take a melon baller and scoop spheres of the decadent mixture, then dip those in melted chocolate or roll in cocoa powder, cinnamon, powdered sugar, or crushed nuts and make beautiful, decadent, hand-crafted truffles. (Sorry Sweet Shoppe!)

Recipe: Pesto

I got this from Food Network... It is SO yummy...

• 2 cups fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts
• 2/3 cup EVOO (Extra Virgin Olive Oil)  
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Parmesan Cheese (O NO... not that dried canned stuff that you might find on a table at a Pizza restaurant...)

Food Processor... till it is... um ... spreadable! (actually the consistency is kinda vile if you think about it... let's not go there!)!

GrillWorx Prepares For A Luncheon...

So tomorrow is our annual in-service at the College. Professional Development. State of the College... the effects of the economy... Honestly, it'll probably be a little difficult to stay positive through that. SO...GrillWorx has prepared a LOVELY Amuse Bouche for the luncheon.

Yeah. We need a SERIOUSLY delightful Amuse Bouche to help us overcome the harsh reality of education in Texas right now! SO I have prepared for my colleagues a delightful grilled mushroom ensemble. (Yes... this is another of those things I will not eat!) 

For my colleagues (my friends) I have grilled a Mini Mushroom Caprese....

Okay, so I became infatuated with the Caprese Salad... if you're not familiar, it is beautiful fresh tomato, fresh basil leaves, and lovely fresh mozarella. I have incorporated my love of the Caprese Salad into burgers... larger scale tossed salads... and now Mushroom Caps.

So here, we have mushroom caps, drizzled with Pesto. Sliced Grape Tomatoes... and topped with a beautiful fresh Mozarella.

The Pesto -- EVOO (Extra Virgin Olive Oil, Basil, Garlic, Pine Nuts). SUPER yummy. 

You know, I do NOT eat mushrooms AT ALL. So I've never actually tried this dish. BUT I have fed this dish to many, and the response is ... well...  let's say the dish is well  received! Even the Teenager, who does NOT like mushrooms, was scarfing them down! 

Here's the finished product... -->>

I also made my Deeply Dark Chocolate Secuction Cake for a dessert. I am hoping to feel MUCH love around lunch time tomorrow!!

For the mushrooms, I recommend a lovely Chianti! 

And to complement the decadence of the chocolate cake, DEFINITELY Bluebell Vanilla Ice Cream!!

Coming soon... the chocolate cake recipe...  ;-}

GrillWorx Goes Where I Go!!

Gotta love a hotel with a sign that tells guests they
can check out BBQ utensils at the front desk!

GrillWorx is a state of mind. Ergo, it exists where I exist! This is good news, as I am in Austin this week!

The clouds parted, and a single
beam of light shown on the
stainless steal grill... ;-}

I was thrilled when I looked out the window of my hotel room last night and saw not one grill, but TWO! Yay! Two gas grills just screaming for me to grill on them!  Seriously. You gotta love a hotel with a sign alerting guests that they can check out BBQ Utensils at the Front Desk. And of course, ever conscious of the safety of the guests, a fire extinguisher right next to that sign!

Yeah...there was wine...the wine goes where I go too!

 Since I don't know where that grill has been, I scrubbed it, but also put all burners on high for a long time to fry any germs that may be present... Enjoying, of course, a glass of cheap wine while I waited! Okay. Honestly it was two glasses. Hey! I had to make sure the grill was sterile!!

So conveniently, my hotel is about two blocks from a Whole Foods. And the Conference hotel is very near an HEB Marketplace. Nice!

So GrillWorx-To-Go (Hill Country Edition) featured a freshly Ground Sirloin Burger of with Bleu Cheese and Seasonings blended into the ground beef... Asparagus Spears tossed in EVOO with S&P (Extra Virgin Olive Oil, Salt & Pepper) and Bi-Colour Corn On The Cob, Grilled in the Husk. 

I had to buy mayo here... so I added a fresh squeezed lime juice, garlic and pepper to make it taste better! Served on a whole wheat bun!

Wine, Gabby Pahinui on Pandora, and delicious eats on the grill... Just like home! ;-}

The finished product: GrillWorx To-Go (Hill Country Edition): Bleu Cheese Burger, with sliced Tomato, Grilled Asparagus; Corn On The Cob; a handful of Cherry Tomatoes and Fresh Spicy Bread & Butter Pickles (my dessert!)  ;-}

Delicious Grilled Portabellas....

It was 114 degrees today... and even though I waited until after 6:30 p.m. to grill, it was still over 106. The fan circulating the hot air felt like a blow dryer. Miserable! So GrillWorx tonight features light fare.

I started with some beautiful fresh Pesto... Fresh Basil from what is left of the garden. EVOO (Extra Virgin Olive Oil). Fresh Garlic. Pine Nuts. and a touch Parmesan Cheese. 

Veggies (Carrots, White and Green Asparagus Spears, and Green Beans) tossed in Pesto, and grilled in a wire basket over low heat 'til tender.

A Portabella Mushroom Cap drizzled with Pesto, with sliced Grape Tomatoes and fresh Mozarella Cheese...grilled 'til the cheese was all melty.

And fat little Pork Chops, marinated in Spicy Mango marinade.

Left-overs for dessert... Cherries marinated in Spiced Rum, Grilled and returned to their Rum bath... stewing in their juices (and rum) for two days! Served over Ice Cream!

Sheer Indlugence...

Sometimes you just have to splurge. This was one of those days. Work has been sorely bleak, with nothing but bad news coming from all directions. Well, since I can't fix work, the ONLY solution is something super yummy from GrillWorx! Côtelettes de veau is always the answer! 

Côtelettes de veau (Veal Chops) marinating in
Chilean Cab Sauv, EVOO and Spices.

The veal, from Fresh by Brookshires in Tyler (as Hooterville does not seem to understand the need for such indulgences!), was marinated in a lovely Chilean Cab Sauv, with EVOO (Extra Virgin Olive Oil), Worcestershire Sauce, Garlic and  S&P. The Veal was grilled over Medium/High heat for about two minutes, turned, about two minutes, flipped, about two minutes turned and then about another two minutes.Perfect grill marks, of course! And perfectly rare! (I kinda like my beef to moo when I cut into it! LOL!)

To complement, Veggies Frites. These were a blend of Carrots, Green & White Asparagus, and Green Beans. tossed in EVOO and S&P and thrown on the grill. Delicious.

Dessert... beautiful fresh Cherries, halved and pitted. Intoxicatingly delicious on their own, but soaked in dark spiced rum for several hours, then grilled... and returned to their to their drunken environment of cherry juice and rum. This was served over Bluebell Vanilla Ice Cream (Low Fat/Sugar Free).

Who cares how sucky work is when you can finish your day with a meal like this! It was SO worth the second mortgage on the house.... ;-}