Molten Lava Cakes

Wow! If you are a chocolate fan, you've got to try this one! This recipe is from The Neely's on foodnetwork.com. I LOVED the addition of the cayenne. It gave it a real pop. However, I feel that the portion sizes are way too huge, especially if you are having it to follow a large dinner. I think this recipe could easily be stretched to 12 portions. It's very rich, yet YUMMY!

INGREDIENTS:

2 sticks butter, unsalted, plus more for ramekins

4 teaspoons sugar

1/2 teaspoon ground cinnamon

pinch cayenne

pinch nutmeg

12 ounces semisweet chocolate, chopped (I actually used dark chocolate, and it was fabulous)

1 cup allpurpose flour

2 1/2 cups confectioners' sugar

6 large eggs

6 large egg yolks

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

DIRECTIONS:

Preheat oven to 400 degrees F. (I actually prepared these ahead of time and refrigerated until I was ready to cook them. I would probably cook a few minutes longer if I refrigerate them again)

Butter 8 (8-ounce) ramekins and sprinkle each with about 1/2 teaspoon sugar. (I would do 12)

In a saucepan combine butter, cinnamon, cayenne, nutmeg, and chocolate over low heat until melted and smooth; stir frequently. Cool slightly.

In a large bowl, whisk together flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract until creamy. Add melted chocolate to the batter and whisk together.

Pour into prepared ramekins.

Bake cakes until the top is stiff and cracked and the edges are dark, about 12-14 minutes. Remove from the oven and let cool for 5 minutes. Loosen the edges of the cake with a small paring knife then invert onto plates while warm.

Risotto Milanese Style

I have made this recipe several times, and it always turns out really good. It is one of Emeril Lagasse's recipes from foodnetwork.com. The only thing I changed was in the directions. Rather than stiring in all of the beef stock at once, I add it in one cup at a time and cook it until the liquid has been absorbed into the arborio rice. This gives you a creamier texture. I have made this recipe without the saffron, and it is still delicious. In the photo above, I topped the risotto with London Broil which I marinated and grilled, then sliced thin.

INGREDIENTS:

1 Tablespoon Olive Oil

2 Tablespoons Butter

2 ounces diced Pancetta

1 Cup chopped Yellow Onion

1/2 teaspoon Salt

1/4 teaspoon White Pepper

12 turns fresh ground Black Pepper

1 pound (appx. 2-2 1/2 cups)Risotto (arborio rice)

5 cups Beef Stock, warmed (keep a little extra on hand. I have had to add extra)

1 cup warm Beef Stock

1/2 teaspoon saffron threads

2 teaspoons chopped garlic

1/4 cup Heavy Cream

1/2 Cup grated Parmigiano-Reggiano Cheese

DIRECTIONS:

Over medium heat, in a large sute pan, heat the olive oil and 1 tablespoon butter. Heat the oil for 1 minute. Add the pancetta and saute for 1 minute. Add the onions, salt, white pepper and black pepper. Saute for 3 minutes. Using a wooden spoon, stir in the risotto. Saute for 2 minutes.

Stir in 5 cups of beef stock and garlic. Bring the liquid up to a simmer, about 6 minutes. (I add the stock 1 cup at a time, and let it absorb into the rice before adding another cup).

Simmer the risotto for 18 minutes, stirring constantly.

Stir in the remaining butter, cream and grated cheese. Simmer for 2 minutes, stirring constantly. Remove from heat and serve.

Beef Marinade

This marinade would be great on any beef, I think. I have used it several times with a London Broil, which we then cook on the grill. YUMMY!!

INGREDIENTS:

1/4 Cup Red Wine Vinegar

1/4 Cup Balsamic Vinegar

2 Tablespoons Olive Oil

2 Tablespoons Worcestershire Sauce

2 Tablespoons Soy Sauce

2 Tablespoons Spicy or Dijon Mustard

1 1/2 Tablespoons minced Garlic

1 1/2 teaspoons ground Black Pepper

1/2 teaspoon Salt

1/2 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

1 1/2 teaspoons Paprika

1/2 teaspoon dried Thyme

1/2 teaspoon dried Oregano

1/2 teaspoon Cayenne Pepper

Combine all ingredients and marinate with your meat for several hours.