lobster-tarragon BLT

Is anyone going to read this post if I type one up? Or will you just glance on by and get right to the photos? I mean when I served this to my hubby and started talking he didn't hear a word I said. He was gone--transfixed to another foodie planet......
OK, I'll make it quick. Living on cape cod there is an abundance of scallops and lobster. One can get quite sick of it. Yes, it does happen. Thankfully lobster and scallops are a very mild but sweet protein with which the pairing possibilities are endless. Remember my lobster salad with spicy adobo-mayo? That was my favorite. I made it with you in mind: you know quick, easy, but really packs a flavor-punch. See I'm always thinking of you; I know you want to cook, your tastebuds are craving some real flavors, textures and such, but some nights you just don't want to do a lot of prepping--you want to eat now. I hear you. A lot of days I do not want to take an hour or more to prep and cook dinner, especially in the heat of the summer, which is coming soon btw. I give you this tasty lobster-tarragon on a BLT. It's so easy to prepare, has a few flavors going on here and will definitely wow your family, friends or guests. I mean it wowed you right? See, then you can do it too.

tarragon-lobster BLT
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(this recipe is enough for 3 good sized lobster rolls)

1 lb of fresh lobster meat
Couple tablespoons of lemon juice (optional)
2-3 TB Hellmans mayo (you don’t want a lot of mayo)
3 TB fresh tarragon, chopped
Salt & pepper to taste, if needed (I used pepper only)
6-9 Cooked bacon slices (about 2-3 slices per roll)
Sliced tomatoes
Fresh lettuce
3 jumbo rolls, buttered and toasted/grilled

Chop up lobster meat, sprinkle with lemon juice. Set in fridge until ready to use.
In separate bowl mix the mayo, tarragon and pepper. Mix and let it chill in fridge a bit to let the tarragon seep into the mayo (about 20 mins or longer if you can).
Get your buns buttered and grill them till nice and golden brown (I forgot this step this time). You can also toast or fry them if no grill.

When ready to serve, take the lobster chunks and mix them with the tarragon mayo, stir well. Then take toasted bun, fill with lettuce, tomato, bacon, then the lobster salad.
Serve with potato chips or fries.

chocolate dipped cherry-rum hand pies

Cherries soaked in rum are one of my favorite treats. I love to use them in homemade ice creams, use as a topping on ice cream, pour over warm pancakes, and have even thought about making them into a jam. Wouldn't that taste good? A rum-cherry jam? Maybe not kid friendly, but definitely adult friendly. The dark rum marinating fresh tart, ripe cherries...heavenly. Instead of making a cherry pie I wanted to kick it up a notch and make hand pies because I had in the back of my mind (for ages) on taking flaky hand pies and dipping them in milk chocolate. I got the idea (several times) when I would dip strawberries in chocolate. Why not cherries? Well, why not cherry hand pies? Cookies are done this way why not hand pies?

Well, I'm really glad I did, they were so tasty. The rum-soaked cherries, the flaky pie crust and the milk chocolate all paired really nice together. Plus they were super easy to make. If you're ever strapped for time you can easily make these with pre-made pie doughs.

chocolate dipped cherry-rum hand pies
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2 cups of dark cherries, chopped & pitted (don’t chop too small)
¼ cup of good quality DARK rum
(Might need a pinch or two of white sugar in the filling)

1-2 TB cornstarch, sifted
6 pre made round pie crusts or make your own pie dough
1 egg, beaten for egg wash
¼ cup of half & half and a beaten egg for brushing the tops of the hand pies

Milk or dark chocolate chips for dipping the hand pies in

Cook notes: I don’t have exact measurements here as I did not write the recipe down. The only area you have to look out for is making cooking the filling over heat; you might need 1 or 2 TB of cornstarch to thicken it. Use 1 TB and see how the filling comes along as you heat it up. If it’s too thick add a bit of water or if it’s too thin add some more cornstarch –just watch it as you cook it. I tend to like my pie fillings very thick. Make sure to use a dark rum—they taste better and don’t have that strong alcoholic flavor. I like to sift my cornstarch as it avoids any lumps in the sauce/filling. I used dark cherries; I have not used red cherries—don’t know how they would work. Please taste test the filling after it’s cooked and see if it needs a pinch or two of sugar. Some people love their pie fillings sweet, I do not. But experiment as you go along!

For the marinade:
use a cherry pitter or by hand slice the cherries in half, place in a glass or ceramic bowl and drizzle with dark rum, toss, cover, then refrigerate overnight.

For the filling:
When you are ready to use the cherries, let them come to room temp and mix with a generous tablespoon or TB and ½) of cornstarch. Mix thoroughly. Put into a small saucepan and cook until you have your desired thickness. Take off heat and set aside.

For the pie crusts:
Preheat oven to 350 degrees. Take your egg wash, place in a small dish and beat it well, set aside. Take your other egg wash: the half & half and egg and mix well in another dish, set aside. Use pre made pie crusts or make your own using the recipe I provided above. When you are ready, lay your pie crust on a well floured board, cut the circle in half. Take one half, place about 3-4 TB of the filling on one half, don’t spread the filling to the edges. Take your egg wash, and brush the edges of the pie crust—all edges. Then seal them up. Take the edges and fold them over about a ¼ of an inch all the way around; take a fork and crimp them down. This way you have a pie crust all the way around and it prevents any filling spillage. Now take your half & half and egg wash and brush the tops of the hand pies before baking. Also place a small slit or two on the top and middle of each hand pie to let the steam vent. Bake on parchment lined cooking sheets for about 20-30 minutes or until the tops are light golden brown.
Mine were done around the 30 minute mark.

Let them cool before dipping into melted chocolate. I also topped a couple of mine with fresh coconut right after they had been dipped in chocolate.

giveaway time!

CONTEST CLOSED! CONGRATS TO THE WINNER

Anyone in the mood for a really good giveaway?

As many of you know I don't do a lot of 3rd party giveaways unless the prize is something big and good. I LOVE to give my fans really good gifts. I'm just not into small little gifts that make you go thru hoops of posts, tweeting, and facebooking--I hate that.

The wonderful folks at Guylian Chocolates contacted me back in winter about a giveaway and I asked them to come back to me when they had something fabulous to giveaway. And just a couple days ago they contacted me again with this giveaway. It is a GOOD one. Check this out.

Guylian Gourmet Chocolate‐Espresso Tasting Experience Giveaway (Valued at $340):

• Nespresso Pixie‐‐ An eye‐catching new single‐cup machine that combines a supercompact silhouette with superb espresso‐making abilities.

• Nespresso Tasting Box‐‐ An ebony‐tinted, varnished wood tasting box with 36 capsules of a different array of coffee samples

• B. Smith 13‐Piece Espresso Set‐‐This attractive and functional espresso set will make entertaining your favorite guests extra special. It features six ultra white porcelain espresso cups and saucers with elegant shapes that are stored on the iron carry‐all stand, creating an impressive presentation.

• Guylian Artisanal Belgian Chocolate Truffles—Slowly savour our signature “ultraindulgent” luxurious chocolate truffle seashells made from 100% pure, silky smooth, dark and white Belgian Chocolate and filled with rich, decadent creamy chocolate praline truffle.

• Guylian Original Belgian Chocolate Truffles—8.8 oz., 22‐piece

• Guylian Extra Dark Belgian Chocolate Truffles‐‐8.8 oz., 22‐piece

Pretty cool right? I mean you will get all that. To be honest I'm just happy with all that chocolate-- 44 pieces of chocolate! And in case you didn't know if you put one of their chocolates into your espresso and let it melt--oh heavenly; read more below. But come on aren't those little cups to die for cute?

Did you know that Guylian Chocolates are a naturally inviting duo, pairing a fresh roasted cup of espresso or coffee and Guylian Artisanal Belgian Chocolates will create a unique gourmet experience. You certainly don't want to rush as you take a moment to appreciate all of the aromas and flavors the coffee has to offer.

Try combining a sip of coffee with a bite of chocolate. Let the flavors of the two meld together in your mouth and take a moment to fully savour the complex new flavor that emerges. Each type of coffee or espresso drink offers a different level of intensity and balance. Experiment with them to find the perfect coffee pairing. For a truly intricate taste experience, try these irresistible pairings:

- Dark Roast Indonesian, Guatemalan or Sumatran varieties

- Espresso drinks like cappuccinos, café lattes and Ristrettos

- A Hazelnut Roast will delicately enhance the flavor of the Mediterranean Hazelnuts in Guylian’s signature praliné filling.

- Make yourself an indulgent Guylian Belgian Mocha by melting a Guylian Artisanal Belgian Chocolate into your espresso drink. Top with whip cream for a super indulgent escape. Whatever your favorite coffee pairing, a Guylian Coffee Break is sure to become your secret indulgent escape! For more information, please visit www.GuylianBelgianChocolate.com.

How to win?
- make sure you're a fan of Vanilla Sugar on FB
- leave a comment here on this post, telling me how you like your coffee (easy peasy)
- one entry per person
- please have a valid email address, no anonymous comments
- drawing is done 5/23/2011
- if you want to follow me on Twitter you can - not necessary though

- Shipping to USA residents only.

bbq-blue cheese burgers w/ tomato-blue cheese slaw

Burgers. Kicked up burgers in this house are a staple. Never used to be that way though. Hubby (who is not yet a foodie I might add) used love McGross burgers. Imagine my shock when I found that out. Here he is thinking the big mac sauce is the bomb. The what? No no. Took me a few years to get him to like burgers with layers of flavors and textures. The first one I gave him he de-constructed it only to leave it de-constructed. Everything was scraped off, until he had bun and beef. What is it Linus says? "ohhh bother". So fast forward five years ahead and hubby now loves my burgers, well not all; I can't get too funky....yet. I can go a little funky as long as the basics are in there: like cheese, tomato, and a dressing. Last night was a proud moment in my foodie life. My hubby who comes home late at times, reheated his burger and put it together without me there to guide him through how to assemble it. You see when I make gourmet burgers (or gourmet anything for that matter) I store his burger separately, making sure to leave said bun and toppings on separate plate: the cold plate; while the burger and cheese: the hot plate are on another plate. This is all for the ease of heating up and proper assembly back together. What? All foodies do this right? LOL And normally I reheat all this for him when he comes home AND put it together ready for eating. But last night, he did it all himself. Knew exactly how to reheat the hot parts and pile on the cold parts. Pretty cool huh? Slowly but surely my hubby is turning into a foodie. Now if I could just get him to learn how to roll sushi we'd be happy happy.

These juicy kicked up burgers are very easy to make. Nothing more than a burger stuffed with a good, giant hunk (or 2) of aged blue cheese in the middle, fry or grill, last 5 minutes of frying or grilling (I recommend grilling) pour on the bbq sauce and let it caramelize. Put on toasted, buttered bun, then top with tomato-blue cheese slaw. Done and done. Easy right?

bbq-blue cheese burgers w/ tomato-blue cheese slaw
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1 lb. ground beef (I prefer grass fed, humanely raised, safe beef from Whole Foods Market)
8 generous Tablespoons of quality-aged blue cheese (2 TB's per burger)
barbecue sauce
toasted & buttered buns

for the slaw:
2-3 chopped tomatoes, no seeds
thousand island dressing
a couple handfuls of chopped blue cheese (or more)
broccoli or regular chopped slaw (cabbage)
salt & pepper to taste

For the slaw: mix all ingredients in a bowl. Cover and let chill in fridge till ready to use.

Get your cast iron pan, fry pan or grill ready. I highly recommend using a grill--it helps the bbq sauce to harden and caramelize.
Form 4 beef patties, split in half, place about 2 TB of the blue cheese in middle, close up good, seal edges.
On the last 5 minutes of cooking the burgers add on the bbq sauce and let it harden and caramelize on both sides.
Place on toasted bun, then top with the chilled tomato-blue cheese slaw. Should make 4 burgers.

Note: high quality blue cheese with melt right into the meat. The flavor will be there, you just won't see the ooey cheese.

chocolate cake w/ raspberry filling and espresso buttercream

I haven't made a cake in a while. It was time. This cake was so good. It was the kind of cake that when you take your first bite you pound your fist on the table and say "damn! that's a good cake!"
Yep.
I need to get back to making cakes. This one was fun. Cake making is fun. Cakes are not fun with fondant...I have a fear of fondant. I also have a fear of homemade croissants :::shudder::: I wonder if it's a fear or lack of confidence. Let's just say both since it's easier to push your fondants and croissant fears under the carpet.

The middle raspberry filling? Money (and it was just jam....shhhh don't tell anyone)

It's fairly easy to make. Just bake your cakes. Let them cool.

Spread some seedless jam over the middle, not too close to the edges thought. Top cake with other half.

Then spread the frosting over the top and around the sides. Let set up in fridge.

Prepare and pour a thin layer of ganache over the top and let it run down the sides.

It's really a rich cake. You may not be able to finish a slice. If so, call me and I can help you out.

chocolate cake with raspberry filling & espresso buttercream
from vanillasugarblog.com
(chocolate cake base from “butter sugar flour eggs” by gale gand)
print recipe

Cook Notes: I love this chocolate cake recipe and swear by it. If you have a favorite chocolate cake recipe then by all means please use whatever works for you. Devils Food would also work nicely too. Please note this recipe calls for using 3 9-inch pans. I have 2 10-inch pans and used that just fine. If you have 8-inch pans you might have some leftover batter, which you could easily use for cupcakes. If you don’t have a Starbucks Via I guess you could use other espresso granules. Which ones I don’t know, I haven’t tried any others yet. Just taste test as you go along. Also, I use flour in my frosting, if this does not appeal to you then DON'T DO IT. I just like to use a little bit to help my frosting hold up to room temps better and become a thicker frosting. You won't taste it, trust me :-)

For the chocolate cake
1 cup (2 sticks) unsalted butter, softened at room temperature
3 cups light brown sugar, packed
4 eggs
2 teaspoons pure vanilla extract
3/4 cup unsweetened cocoa powder
1 tablespoon baking soda
1/2 teaspoon salt
3 cups sifted cake flour
1 1/3 cups sour cream
1 1/2 cups hot coffee

Preheat the oven to 350 degrees. Butter and flour 3 (9-inch) cake pans. Cut 3 circles of waxed paper or parchment paper to fit the bottoms of the pans, then press them in.
In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until smooth. Add the sugar and eggs and mix until fluffy, about 3 minutes. Add the vanilla, cocoa, baking soda and salt and mix. Add 1/2 of the flour, then 1/2 of the sour cream and mix. Repeat with the remaining flour and sour cream. Drizzle in the hot coffee and mix until smooth. The batter will be thin. Pour into the prepared pans and bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay), about 35 minutes. Halfway through the baking, quickly rotate the pans in the oven to ensure even baking, but otherwise try not to open the oven. I let my cakes cool in the pan at least 2 hours before using.

raspberry filling
½ - ¾ cup of red raspberry (seedless) preserves/jam, room temp

espresso buttercream
2 sticks of salted butter, room temp
4 ounces full fat cream cheese, room temp
2 ½ - 3 cups of confectioners sugar, sifted
½ packet of one Starbuck Via (Columbia roast)
2 TB all purpose flour (optional)
Tiny pinch of salt

chocolate ganache
1/2 cups heavy cream
8 ounces high quality (60% or higher) bittersweet chocolate, chopped fine
(if you want really shiny ganache add in 1 scant tablespoon of corn syrup)

make the espresso buttercream:
In a large bowl with an electric mixer beat the butter with the sifted confectioners sugar until well combined. Add in the flour and the Starbuck Via. Do a taste test and see if it needs the salt—mine did; it’s up to you if you want to add it. Recipe from vanillasugarblog.com The frosting is set to spread. If you do decide to wait and frost later, keep in mind the frosting will set up to be very hard in fridge. Just let it come to room temp (about an hour or more) before using later. Stir the frosting really well before using if you did let it sit in fridge.

for the chocolate the ganache:
In a medium saucepan melt the chocolate with the heavy cream over low heat, stirring constantly. Don’t let this burn. Stir until nice and glossy, take off heat, let it rest a bit (about 10 minutes). Stir up again and pour over cake.

to assemble:
Take cooled cakes, spread a thin layer of the seedless raspberry jam over the bottom half of a cake. Top with other half and begin to frost. Once you’re done frosting, put cake in fridge to set up and get a bit firm before pouring the Ganache over. When you are ready to serve cake, make the Ganache and simply pour over the top of the cake (in a thin layer), using a spatula pushing the Ganache to the sides to let it run down.

Storage:
This cake does well in the fridge for a couple days. It does harden up, so if you need to serve it again, just let it come to room temp for an hour or so before using again.