Spicy Latin Guava and Mango Cocktails

Crazy drink concoctions are all the rage right now; bartenders are now Mixologist's and egg whites aren't just for breakfast anymore. While I do fancy complex drinks, there is something to be said for simple flavors.

We were enjoying a watermelon and tuna ceviche at National 27 the other day and one of the drinks we ordered was a spicy mango cocktail. It inspired us to make our own version at home using jalapeno and fresh ginger. Along with mango we experimented with guava juice, it turned out the spicy kick worked tremendously against the sweet, fragrant flavor of the guava.

Chop the ingredients, shake with juice and rum, line the glass with a spicy nutmeg and you've got a tasty, simple cocktail with a touch of heat. Sit back on the patio, watch the sun set and enjoy the flavors of fat and happy. 

Tips and Techniques:  If you really want to get rustic, peel and juice a mango or guava.  For ease, purchase mango and guava juice.

Spicy Latin Guava and Mango Cocktails

1 can of Guava juice, chilled
1 can of Mango juice, chilled
1 Jalapeno
1 finger of  fresh ginger
White Rum
Spicy Nutmeg mixture (see below)

For each cocktail - In a shaker, add 2 slices of fresh jalapeno, 1 tbls chopped ginger, 1 shot of rum and 1/2 cup of juice.  Shake well. Strain into a nutmeg rimmed glass.


Spicy Nutmeg Glass Rim
1 tsp ground nutmeg
1 tsp sugar
1/2 tsp ground cayenne
1/4 tsp ground  cinnamon
1 lime wedge

Mix all the ingredients on a flat plate. Wet the rim of the glass using a lime slice.  Dip the glass in the nutmeg mixture.

Espresso Kahlua Chocolate Truffles

Chocolate truffles are the most decedent, most satisfying chocolate luxury out there. Fudge has nothing on the truffle- it's too sugary. A brownie is too basic. A truffle is dense, rich and indulgent.  Take a ganache topping of chocolate and cream, blend it, add in flavored liquour and roll it in more chocolate. SICK! 

Today my truffle is made with chocolate, espresso and Kahlua.  Peanut butter and jelly have nothing on this flavor profile.

Truffles offer variety just by changing the liquour and the topping. Not only will your sweet tooth be satisfied, you can make endless varieties to your Fat and Happy, chocolatey, heart's content.

Tips and techniques:  Use good chocolate. Pick something like Valrhona or Scharffen Berger. It will make a difference. For variety, try a raspberry vodka, a Grand Marnier or a ruby port in place of the Kahlua. Then roll the truffle in powder sugar, toasted nuts, coconut or more melted chocolate!



Chocolate Truffles

9 oz good bittersweet chocolate, chopped
1 cup heavy cream
3 tbls butter
2 tbls Kahlua
1/4 cup Cocoa powder
3 Tbls finely ground espresso beans

Chop the chocolate into small pieces, place in a heat proof bowl.  Heat the cream just below boiling.  Slowly add half of the cream into the chocolate; allow to sit for 2 minutes.  Stir to combine, stirring in the remaining cream.  Add in the butter and the Kahlua.

Place the mixture in the fridge to chill slightly. When mixture is cool enough to handle and form into a ball, use a small ice cream scoop and drop scoops of the chocolate onto a parchment-lined cookie sheet.  Or use two spoons to form small balls of chocolate. Be careful not to make them too big- think of just a bite sized treat.

Place back in the fridge to re-chill slightly.  Place cocoa powder in a sifter, sift onto a plate. Sprinkle with the espresso grounds. Remove truffles from fridge and roll lightly using clean hands to help form the balls into a smoother presentation.  Roll the truffles in the cocoa powder to coat.  Set onto the parchment lined sheet, repeat until they are all covered in powder.  Store in the fridge for up to one week.

Creamy Lentil and Corn Bruschetta Fondue

Do lentils and corn belong in a fondue?  Does that even make sense?  I didn't know when I first started making this dish but there was only one way to find out.

The lentils come into play because I needed a protein and since my fridge was bare of tasty meat parts, lentils are a superb option. The protein in lentils digest easier than their animal equivalent and since red lentils break down faster, they are an ideal thickener in soups and purees.

The fondue can be a dipping fondue or a bruschetta topping- it's your choice. I seasoned and toasted day old bread for dipping in the fondue; crunchy and tasty.  Spooning  the bread on fresh pita worked almost better.

So do lentils belong in a fondue?  Hell yes. Just pair with a malty brown ale you've got a hearty lunch (remember the lentils are filling!).  Of course, this would be a great appetizer as well. And remember Fat and Happy doesn't always make sense.

Tips and techniques:  For a creamier fondue rather than a chunky fondue- use your immersion blender or pour the mixture into a blender.  Blend until desired creaminess is reached.

 Creamy Lentil and Corn Fondue / Bruschetta

1 cup red onion, small diced
1 cup celery, small diced
2 minced garlic cloves
1 cup red pepper, small diced
1/2 cup lentils
 
1 can of corn (8 oz), with juice
1 cup water
1 cup  wine
1 cup cream
1 cup shredded cheese (choose something that melts nicely)
handful parsley
1/2 lemon

Day old bread, cubed and toasted
Pita wedges

Saute the diced onion and celery in olive oil for a few minutes.  Add the garlic and red pepper, continue to saute until the until begins to soften.  Add in the lentils, toss.  Allow the lentils to simmer for a few minutes and become toasted.

Add in the water and the wine. Simmer on medium until the red lentils are softened, 5-10 minutes.

In the meantime, toast the bread cubes by ossing the cubed day old bread with olive oil, pepper and seasoning salt.  Toast under the broiler, tossing often to allow all sides to brown.

Drizzle in the cream into the mixture, simmer on low until  it thickens slightly, about 5 minutes. Remove from heat, sprinkle the fondue with the cheese and the parsley, allow the cheese to melt.  Squeeze the lemon over the top.  Serve warm.

Grilled, Caramelized Banana

I'm a believer that you can grill anything.  And we've all seen grilled desserts like pineapple and peaches so why not just plop a banana on the the hot iron?


You really could just plop that banana straight on the grill, in the peel, and let it do it's thing.  But if you take 5 more minutes you could have a caramelized banana- why not!

I do want to warn that after grilling, the banana becomes a mushy-like texture. I like it, but Dave didn't. It's just one of those texture things. 

This recipe is easy to travel.  Grab a couple of bananas, place the brown sugar, the butter and brandy in one little container together and you are good to go.  Fat and happy has never been so easy.
 

Tips and techniques:  This caramelized banana would be great topped with ice cream, strawberries, nuts and chocolate for a grilled banana split option.  Banana's are filling so 1 will easily feed 2 people.

Grilled Banana

1 banana
1 tbls brown sugar
1 tbls brandy
2 tsp butter
Greek yogurt or sour cream


Make a slice in the banana lengthwise across the top of the banana. Cut a few slits in the banana crosswise. Sprinkle the brown sugar directly onto the banana and drizzle the brandy in the slit. Chop the butter into little pieces and add inside the slit.

Place the banana directly on the grill. Grill for about 10 minutes or until the banana is softened and the sugar and brandy are bubbling.

Remove from the grill, top with a dollop of Greek yogurt. Serve while hot.

Lychee Bellini

What the ...?? What are those crazy little fruits on branches?  We were in the fish market the other day when I found these fabulous fresh lychee branches.  It's rare to find something like this outside of Chinatown- and in a fish market no less!  We walked out with a cooler of live lobsters and a bouquet of lychee's.

If you haven't had or seen a lychee before, here is what they look like. A reddish rind covers the translucent-like flesh wrapped around a somewhat poisonous pit growing on branches.  The flavor is reminiscent of flowers- sweet and fragrant; it's not going to be everyone's favorite. 

Chutney's, jams and muffins all came to mind as I pondered what to do with this strange ingredient.  I also think a barbecue sauce would be fantastic.  Ultimately, though, I didn't want to change the fruit itself, which narrowed the options.  Friends popped by with a bottle of champagne and an idea was born.  By simply blending the lychee's with a little fresh orange juice and black pepper, we had lovely, flowery mimosas to start our day.

Strange ingredients are so fun to play with, don't avoid them.  Buy them, taste them and experiment - you may just be sending me a new fat and happy recipe!

Tips and techniques:  You can freeze the lychee right in their rind. Simply pop them in the freezer as-is and remove about 30 minutes prior to using. Save one or two of the lychee halves to decorate the glass with (I ate too many of mine and didn't have enough left over for my photos.)



Lychee Bellini

5 peeled lychee's (2 more for decoration)
1 fresh orange
a turn of fresh ground black pepper
1 bottle of champagne

Place the lychee's in the blender, squeeze the juice of the orange into the blender and add a twist or two of fresh ground black pepper.  Blend until smooth.

Fill 4 champagne glasses about one quarter full with the lychee puree, top with champagne (stir if needed) and add a  lychee fruit half to the edge of the glass. Serve immediately.

Arroz con Pollo

August is Puerto Rican month for Gozamos, a celebration of family, adventure and love.  I struggled with what recipe to make because there are so many options and so little time.  I reached out to a very good friend who is dating a Puerto Rican descendant, hoping for some new super secret recipe concoction. The response back was "we can help, but it's probably gonna involve deep frying hoofs"...  After my giddy excitement wore down, I realized this is not exactly an undertaking most readers are going to want to take on.  Save that for another day.

Ok, so go to the opposite end of the spectrum- the most notable, staple Puerto Rican dish- Arroz con Pollo or Rice with Chicken. I must be completely crazy to showcase my version of Arroz con Pollo, this dish that every Puerto Rican family has their own tradition for.  Some add peas and some don't, some use saffron and some don't, some have bacon or ham and some people let the bottom brown to the point of crispy rice like a paella. There is so much to say about this staple dish, like the sofrito that is the base (the garlic, onion and pepper trio) or the adobo rub on the chicken; just know variations are endless.

Now, I know I'm opening myself up to a lot of potential comments and criticism, for certainly there are many versions more traditional than mine. I'm willing to take that chance. If you look at this dish for what it is, a super simple, one pot dish of chicken and rice, then maybe, just maybe a hint of praise will find its way too.

The key to this post is to celebrate the Puerto Rican love for family and food- chicken, hoofs and all.  Cook up this tradition, invite your mom/grandma/family over, fight for your version of this recipe and be revel in the  fat and happiness of it all.


Tips and Techniques:  Use bone-in (dark) chicken rather than a chicken breast to impart a deeper flavor. If you use a true long grain rice, the rice could take up to 1 hour to cook. For a soupier (sopa) version, add another cup of wine or broth.

Arroz con Pollo (Chicken and Rice)

1 lb chicken (whole or pieces)
3 tbls garlic powder
2 tbls dried oregano
fresh pepper

5 cloves garlic, minced
1 heaping cup yellow onion, finely chopped
1 heaping cup red pepper, finely chopped
2 tsp cumin
2 tsp smoky paprika
1/2 tsp salt

8 oz tomato sauce
2 cups chicken broth
1 1/2 cups long grain rice
1 cup dry white wine
pinch of saffron
1 tsp paprika
1 lime
1/4 cup chopped green olives
1/2 cup peas (optional)

Begin by rubbing the chicken with the garlic, oregano and pepper.  Brown the chicken pieces in a cast iron pot in a few tablespoons of canola or olive oil.

While the chicken is cooking, soak the rice in the wine with the saffron and 1 tsp of paprika.  Chop the garlic, onion and pepper if you haven't.  Remove the chicken and set aside.  In the same chicken pan, add the onion, pepper and garlic; saute for about 10 minutes.  Add in the cumin, paprika and salt, continue to saute for another 5 minutes.

Add in the tomato sauce, the chicken broth and the chicken with any juice that might have seeped out.  Bring to a boil and then lower the heat to a simmer. Simmer the chicken for 10 minutes and then add in the rice and wine.  Simmer until the rice is fluffy.  Remove from heat.  Sprinkle with the chopped olives, and peas and squeeze the lime over the top.  Allow the dish to rest for 10 minutes.  Serve with a sprinkling of fresh parsley or cilantro.

Sunflower Butter, Cherry and Chocolate Rice Krispie Bar

Sometimes we need a simple treat that can be put together in minutes. These type of treats always take me back to childhood desserts like no-bake cookies, haystacks and rice krispie bars.

I had a Gozamos contributors meeting and barbecue in four hours and showing up empty handed is not in my nature. With rice krispies in the the pantry and sunflower butter in the fridge, I decided to make a slightly upscaled version of the classic rice krispie bar.

Just in time for Back to School baking, these would be a super treat in a lunch bag or for an after school snack.  They travel well too so take them along to your next football tailgating party.  Visit your youth with a simple fat and happy treat today!

Tips and Techniques: Sunflower butter is similar to a peanut butter with a much earthier flavor.  You can substitute peanut butter, almond butter or cashew butter for the sunflower butter.  As with classic rice krispies, work quickly after adding the cereal.



Sunflower Butter, Cherry and Chocolate Rice Krispie Bar

1/2 cup sugar
1/2 cup Karo syrup (corn syrup)
3/4 cup sunflower butter
3 cups rice krispies
1/2 tsp vanilla
1/2 cup chopped dried cherries or cherry craisins
1/2 cup chocolate chips
Course salt (optional)

Bring the sugar and the corn syrup to a boil, stirring until sugar is dissolved. Add the sunflower butter and vanilla, stir until the sunflower butter is melted and combined. Remove from heat.

Quickly stir in the rice krispies and the cherries.  Pour into a greased pan and smooth out.  Sprinkle the chocolate chips on top immediately while the bars are still warm.  Let the chips sit for about 5 minutes, they will become shiny;  smooth over the bars with an offset spatula or knife. Sprinkle with course salt, if desired.  Allow chocolate to harden and then enjoy!

Grilled Fig and Prosciutto Salad

Some time ago, my great friends Aaron and Alina came up with this 'strange ingredient' idea - Fat and Happy Blog readers would send me strange ingredients they come across and I will create a recipe for them.

Past secret ingredients range from Himalayan pink salt and dried lavender to pistachio oil.  Today's strange ingredient is a spicy ginger apple mustard- sounds super yummy!

With some left over prosciutto, fresh figs and a hot grill, out came the most delicious grilled fig salad ever. Ever. Simply wrapping the figs in the prosciutto, and then basting them with the mustard is all it took; setting the grilled figs on spinach or lettuce tossed with olive oil and a hint of the mustard completes the salad.

Thanks much to my friends for the another strange ingredient to play with, I only wish the were here to taste the rewards. Great food is one thing, but you can't be fat and happy without great friends.


Tips and Techniques:   You can make this at home without the strange spicy apple mustard ingredient. Simply whisk a few tablespoon of good grainy mustard, 1/2 tsp of dried ginger and 1/4 tsp of cayenne pepper with a spoon of applesauce or apple juice. It's not exact, but close enough to recreate this extraordinary salad.
Purchase a GOOD olive- it does make a difference!


Grilled Prosciutto wrapped Fig on Greens

4 fresh figs
4 thin slices of prosciutto, cut in half, lengthwise
Apple Curry Mustard (see Tips and Techniques above)
4 cups field greens or spinach
olive oil
fresh pepper

Cut the figs in half, wrap each half with a slice of prosciutto. Skewer the wrapped figs.  Brush the skewer with the apple, curry mustard and grill. Turning once, brush the second side with the mustard. Grill until the prosciutto is crispy.

Toss greens with a drizzle of olive oil, fresh black pepper and a small spoon of the mustard. Plate and top with grilled figs.  Makes two large salads with 4 fig halves each or 4 smaller salads with 2 fig halves each.