easy to make

Emergency Chocolate Protocol For PC Gaming

Emergency Chocolate Protocol For PC Gaming

The Christmas releases could be out or your loved one wants to get a good session on an important day that may or may not rhyme with “blanniversery”, and you don’t have enough to get through the day. We will make French hand-rolled Chocolate truffles. It is okay if you do not have a whole lot of equipment because the important part is as follows and it is to make the ganache.

8 oz of Dark Chocolate Chips

5 oz or 2/3 cup of Heavy Cream

A sauce pot, this will be for the cream.

A stove

A large plastic bowl able to handle hot cream and the freezer.

A spatula or a whisk

A small bowl

Plate for finishing

Fridge or freezer space for the bowl

First you want to put your pot on a burner at medium high heat before pouring your cream in the pot. While this is heating up place your chocolate in the bowl. If you wanted to add little flavorings you can add it to the cream now. We want the cream to get to a good simmer. You want to look at the cream see the small bubbles around the side of the pot and look in the center of the cream to notice that it is bubbling at the same speed.

Pour your cream of the chocolate. Fold the chocolate and the cream together while it is still hot. The heat of the cream will melt the chocolate. This can count as a workout when you do bigger batches. When it smooth in color and free of lumps then you are done. If you go slow enough there is still lumps in it, but the color is smooth then that is fine as well a little bit of hardened chocolate in a chocolate treat will not ruin anything.

What is in this bowl is called ganache, and it is about as well for coffee and ice cream as you think it would be. Let it cool and chill it for a two hours minimum. Freezer works as well if you find you have warm hands. While that chills we need to get to some toppings we can roll little chocolate balls in so that we do not make our keyboards a mess.

Chopped nuts, coconut, pulverized hard candies, dried and finely chopped fruit are all things you can consider. Classically it is done with cocoa powder so for the sake of explanation take a small bowl and fill it a third of the way with your item of choice. Pull the ganache after it has set before rolling to just bigger then a quarter. Drop your creations in the coating making sure they are completely coated before putting them on the plate.

Let the plate chill in the fridge until serving time. Works well as a snack when you wreck your opponent or need a snack after being stomped in game. Makes two dozen.

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Excerpt- Time, Fire, and Cuisine

Sometimes when you need to impress people you need to just get them some food. When you use an alcohol for cooking it is always good to use something of a mid shelf booze. A lower one if you need to burn it off first never get the bottom shelf stuff as most times that stuff is not fit to remove fingernail polish let alone drink.

September 17th -Fruit Romanoff

This dessert comes from much the same line as the zabayon sauce. Both are sauces that work to best show the texture and flavors of fresh fruit. Made from whipped cream folded in to an equal part of sour cream this is easier then to whisk heavy zabayon.

1:1 Heavy cream before whipping to sour cream

Mix the sour cream with a shot of brandy for every cup. Then add an equal part of brown sugar to brandy to the sour cream.

8:1:1 Sour cream to brandy to brown sugar

Whisk the heavy cream until it reaches medium peaks. If you have an electric hand held mixer I would suggest using it especially if your not to strong in the elbow or are not making large batches at a time.

Fold your whipped cream in to your sour cream in thirds as to not lose any of the air you worked to put in to it. For making desserts for events it handles well in if it is made the day of the event. If you hold it for more then twelve hours the bacteria in the sour cream will continue to do their work making your sauce more tart and throwing off the balance. It becomes a sweet crème fraiche and is definitely usable just not for the original purpose.

You can use it to layer different fruit between layers of sauce. Compotes of pear and apple can also be used as well as any small dice in a small amount of sauce. Being dairy based it gives you a lot to work with for what else you can use. Other alcohols in reduced form, cheeses, other fruit, some vegetables, classic dessert sauces, chocolate. Being only slightly sweet makes it an easy tool when creating desserts to your own will.

This is not a bad desert when time is working against you and you have some energy to spare. Warmer months and fresh fruit with a homemade sauce

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Spicy Pork in Lettuce Cups

So here is a dish that you can make and if you do not have the lettuce then you can use the pork mix as a topping for salads. This makes a great meal and really is simpler then one would expect. Once again this is for a big old pot of the stuff so if you think this is too much then chop the recipe in half or even to a quarter if needed. They also work well tossed with noodles warm in a bowl.

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Ingredients
3*1 lb package of Pork Chorizo
2 lbs small diced Pork
1 lb package Beef Chorizo
4 Bell Peppers of your choice
Mine was 1 orange, 2 red, and 1 yellow
1 bunch of Green Onions
1/2 can of Chipotle in Adobo
1/2 lb Honey Roasted Peanuts
1/2 clove of Elephant Garlic or 2 cloves Garlic
1 head Iceburg Lettuce

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Get your all your meat in the pot on medium heat first to cook up and their will be a fair amount of fat coming out we are going to use this to help flavor all the veggies. It will be the base of the sauce for everything to contribute to. While this is going on you can chop up your veggies. Roughly dice everything before tossing the green onions and garlic in when the meat seems to be almost cooked through. Continue to heat until warmed through before removing from the

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Toss your veggies on with the remnants of fat in the pot to help saute the all the beautiful colors. Toss your peanuts when you are ready to pull the trigger, and if you are worried about the sugar of the peanuts burning then a quick stir every so often will make sure to stop that. You want to cook everything until peppers begin to shimmer like little gems from sauteing.

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When you put the meat back in to heat together you can add your Chipotle in Adobo before mixing it all together and warming it up. If there happens to be a couple of caramelized things at the bottom of the pan then you can deglaze with a couple drops of Rice Wine Vinegar before continuing to finish it up

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Take your Iceberg Lettuce and get your filling in to the cup. I find a quarter cup of the filling per leaf is right about good for me before rolling up and chowing down. If you do not want the little amount of sauce to leak then you could always double up on your leaves with no problems.

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Delicious.

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Enchilada Casserole

You will need the following ingredients to fill one deep baking tray/casserole dish.
2.5 lb 75/25 Ground Beef
1 lb Beef or Pork Chorizo
1 White Onion
1 can Refried Beans of choice or 1 1/2 C homemade Refried Beans
4 cups dried Rice
1 bunch of Cilantro leaves
1 cup grated Cheddar
Garlic and Chilies to season
Your Tortilla of choice. If 12 inch you will need about a dozen. 10 inch you will need close to 15
1 pt finely diced Salsa or Enchilada Sauce if you want

So first you want to get your rice going 6-8 cups of water (out with six and keep the other two off to the side just in case it needs it. Due to variances between rice when farmed it is not impossible to hear of or have happen. While this is going on chop up your cilantro, grate your cheddar, chop up your onion, and get your beans warm. After your rice is cooked take it out of the pot and let it cool for a moment.

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So toss your chorizo, beef, and onion in to the pot on medium heat until the onions are soft.

When it is almost done you can toss your cilantro in with your rice and whatever seasonings you wish and give that a good mix.

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At this point you may want to preheat your oven to about 300 F. It doesn’t take me that long and while that is going it is time to take our baking tray out and begin construction on each burrito just as soon as the meat finishes.

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As you can see we get more then just meat or cheese. You can also see from the shadow that my kitchen lighting needs some work.(oh well no fancy foodie pictures here what you see is still good enough to eat) A spoonful of meat, a spoonful of rice, a half spoonful of warm refried beans and a heavy pinch of cheddar before being rolled up. Prep for the baking tray if you want is to spoon a little bit of your sauce or salsa in. Finely diced salsa was on heavy sale so I just grabbed that. If you make it or buy it you will need about a pint.

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Almost a dozen big ol’ beefy burritos before saucing and cheese on top. If you do not want use all your sauce do not feel the need to with thinner sauces you may find a little less works or some people really like theirs saucy. In any case play it how you wish to play it as you can see below mine is a little drier.You can tell this will definitely get you full in hurry. Dress up the top with some more of the sauce and the remainder of the cheese before being put in for 20 minutes.

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You want it in the oven long enough just for the cheese to melt and the tortilla to absorb some of the liquid. This makes 5-6 servings and does really well in the microwave after being kept in the fridge.

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Fried Rice –

Hey everyone, time for another simple recipe this time to use up any rice you may have this works best after the rice has cooled. You will need the following.

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3 large eggs
1/4 C chopped green onions
2 qt of long grain white rice

Of course you want to have your seasonings of choice on hand. In a non stick pan on medium high heat start by cracking your eggs in to the pan until they begin to get opaque. Next is to toss your rice mixing the two together until the eggs are almost completely cooked. Picture below for example. Make sure to keep your rice moving as to not get over cooked in places this dish from start to finish takes less then five minutes if the rice is already cooked.

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Last is to add your green onion as well as any seasonings you prefer, making sure to mix everything up with your spat of choice.From there just plate up Mine in the pic has a little bit of chili powder for color and a touch of heat. Shredded seaweed works well, and of course you can always just grab a spoon and dig in.

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If you do not want to use or do not have a non stick pan then just a drop of oil is needed before putting the eggs in. From there just go for it.

Next, two recipes on this blog will be a tofu dish fried and with sauce over rice once again. Rice was on sale so I got a big bag to last me for a while. The other recipe will be a dish I actually took as a challenge / idea from someone on twitter. Breakfast cupcakes. Me being a stickler for things got to be a problem there, but over all the dish tasted good and was actually very good for breakfast. If you

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