Alternative Recipes

Alternative Recipes

This is the more difficult version of the Nutella Cake Frosting:

1 lb. bittersweet chocolate                                                                         

12 oz. semisweet chocolate

4-5 extra large egg whites, at room temp.

1 1/2 c. sugar

1/4 tsp. cream of tartar

3/4 tsp. salt

1 1/2 lb. butter, room temp.

3 tsp. vanilla extract

1 T. Cocoa powder

3 T. Frangelico...or more

Melt all of the chocolate in the top of a double boiler. Set aside to cool to room temperature. In a different bowl warm the egg whites on top of the same double boiler for ~ 5 minutes or until warm to the touch. With an electric mixer, beat the egg whites while slowly adding the sugar, cream of tartar and salt. Beat until the meringue is cool and holds a stiff peak.

Add the butter, 1 T. at a time, while beating on medium speed. Add the melted chocolate, vanilla, cocoa and Frangelico. If the buttercream seems too soft, refrigerate and allow to cool then beat it again.

Frost the cake.

Beefy Jalepeno Cornbread Alternative 1:

Mild Chicken Mole

10 chicken thighs, bone in, skin on

2 dried ancho peppers

1/2 c. golden raisins

1 cup smooth peanut butter

3 cups chicken broth

1/2 tsp. cayenne pepper

1/2 tsp. cinnamon

1/2 cup honey

1 large onion, cut into large pieces

Salt and pepper

Boil 1 cup of water in a medium saucepan; add ancho peppers and raisins and seep. After the peppers and raisins have plumped-up (~10 min) remove them from the water and drain, reserving the liquid. Take the seeds out of the inside of the anchos. Place the peppers, raisins, 1/2 cup reserved liquid, cayenne pepper, cinnamon, honey, salt and pepper into the blender. Blend until completely smooth. Add the peanut butter along w/ 1 cup of chicken broth. Blend again until smooth. Marinate the thighs for at least 3 hours or overnight.

Bring chicken to room temperature. Heat a very large skillet on medium high heat. Pour 2-3 T. of oil into the bottom. Place the thighs in the skillet to brown; reserving the marinade. This dish has a high sugar content so be careful not to burn the thighs; just put a little color on them; remove from heat. Add the onion (and more oil if necessary) and stir until the onion breaks-up a bit and begins to cook. (~7 min) Add the rest of the chicken broth along w/ the reserved marinade and stir to combine. Place the thighs back into the skillet and submerge barely w/ the liquid. Cook on a very low heat covered for 1 1/2 hrs or until the meat falls from the bone. Serve over brown rice.

Beefy Jalepeno Cornbread Alternative 2:

Mexican Pork Butt

3-4 lb. pork butt

3 T. Mexican oregano

1/4 tsp cloves

2 T. ground cumin

1 T. red pepper flakes

2-3 cinnamon sticks

1/2 tsp. marjoram

1 T. Kosher salt

2 tsp. black pepper

1 cup water

3 dried ancho peppers

3 chipotle peppers

1/2 cup golden raisins

2 large onions, rough chopped

1 cup honey

2 c. chicken broth

1 cup brown sugar, packed

Boil water; add ancho chilies and raisins and let them seep for 10 minutes. Pour into a blender and puree w/ chipotle peppers, brown sugar and honey. Set aside.

In a large bowl mix oregano, cloves, cumin, red pepper flakes, marjoram, salt and black pepper. Rub into pork butt. Brown pork on all sides in 3 T. oil in a Dutch oven and remove; add a little more oil and brown onions. Add chicken broth to the onions and scrape up any remaining bits on the bottom of the pot. Place pork and onion mixture into a large baking dish. Pour pepper mixture over the top  and cover. Bake in a 300 degree oven for 3-4 hours. Uncover and remove pork; shred it using 2 forks and set aside. Make a slurry w/ 2 T. cornstarch and 2 T. water. Heat the broth mixture in a large skillet and add the slurry, whisking until completely blended and thickened. Add the pork back into the gravy and serve