-3 Olives Cherry Vodka (1 1/4 oz)
-Licor 43 (1/2 oz)
-White Godiva Liqueur (1/2 oz)
-Dark Godiva Liqueur (1/2 oz)
-Rimmed with Cocoa Berry & Garnished with a cocoa dusted cherry
******************************************************************************************* Mantra's BBQ Jerk Wet Mop Recipe
-Juice of 6 limes
-3 crushed cloves of garlic
-3 tbs brown sugar
-3 tbs honey
-¼ cup vegetable oil
-1 tbs pickling spice (put through a pepper mill)
-1 tsp dry thyme
-1 tsp red pepper flakes
-1 tbs kosher salt
Marinade 5 lbs of chicken wings over night, pre-heat grill to 500 degrees, put wings on grill, turn to 230 degrees and baste and turn every 15 minutes for one hour until golden brown and succulent.
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World Café Live's Mushroom Ragout
-1 pound mixed mushrooms, such as shiitake, cremini, or white button
-2 to 4 tablespoons butter
-1 medium shallot or 1/2 small onion, chopped
-1/2 teaspoon kosher salt
-Freshly ground black pepper
-3 sprigs fresh thyme, leaves stripped
-1/2 cup Marsala
-1/3 cup heavy cream
-Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and spread them out evenly in the pan, increase the heat to high. Let the mushrooms cook undisturbed until they brown, then shake the pan to turn them over. Add the additional butter along the sides of the pan as the mushrooms cook if the pan seems very dry. Continue to cook until nicely browned, about 5 minutes. Add the shallot and cook until softened, about 2 minutes. Season the mushrooms with the salt and pepper and add the thyme. Pull the pan off the heat and add the
-Put the ragout in purchased phyllo cups and garnish with fresh thyme sprig. Do not fill too early as the cups will collapse due to the moisture in the mushrooms.
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Philadelphia Fish & Co's Passion Fruit Cheesecake
For Filling:
-1 lb Ricotta Cheese
-1 lb Cream Cheese, softened
-4 large Eggs
-½ C Sugar
-4 Tbsp fresh Lime Juice
-1½ C Passion Fruit Purée
For Crust:
-½ C Unsalted Butter, softened
-1 Tbsp Sugar
-3 pkgs Lady Finger Cookies (any quality commercial brand; approx. 36 pcs)
For Filling: In a mixer, combine the cheeses, eggs, sugar and lime juice, and mix until smooth. Add the passion fruit purée and continue to mix until thoroughly incorporated; chill for 10 minutes.
For Crust: Place the lady fingers into a food processor and grind until the consistency of coarse crumbs. Pour into a mixer with the butter and sugar; mix until a soft dough can be formed by hand.
-Preheat oven to 325° F. Using either a non-stick muffin pan (for individual cakes) or a spring form pan (for one large cake), press the dough into the sides and bottom of the cups/pan. Pour cheese mixture into cups/pan until ¾ full, and bake at 325° for 15-20 minutes, or until tops are firm to the touch and the centers do not move when the pan is shaken. Allow to cool completely before removing cake(s) from cups/pan. Makes 12 servings.
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Mexican Post's Chipotle Dip
Serve with tortilla chips or a tray of crisp fresh vegetables.Makes about 1 1/2 cups.
- 2 scallions
- 1-2 teaspoons of Chipotle Paste
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon fresh lemon juice
-Finely chop scallions.. In a bowl whisk together all ingredients with salt to taste. Dip may be kept, covered and chilled, 3 days.
