Bri with Puff Pastry Appetizer

Bri wheel (about 19 ounces from Costco)

3/4 cup brown sugar

3/4 cup walnuts

Handful of crasins

Cut bri in half horizontally, add filling on top

Cover with other half of bri

Roll out puff pastry, put bri on top, cut sides (can use for garnish on top)

Roll out another puff pastry and put on top, can cut some slits

Brush with one egg, mixed with 2 teaspoons of milk

Bake at 350 for 40 min until golden brown

Shrimp and Sausage Jambalaya

Ingredients

• 1 tablespoon olive oil
• 1 pound sausage, such as kielbasa or andouille, sliced
• 1 pound smoked ham, cubed
• 1 tablespoon butter
• 1 medium onion, diced
• 1 cup diced celery
• 1 green bell pepper, cored and diced
• 1 red bell pepper, cored and diced
• 1 cup seeded and diced tomato
• 3 garlic cloves, minced
• 1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
• 2 teaspoons diced fresh oregano
• 1 teaspoon diced fresh thyme
• 2 tablespoons tomato paste
• 6 cups chicken stock, preferably homemade
• 3 cups long-grain rice, rinsed
• 3 bay leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 6 to 8 dashes hot sauce, optional (recommended: Tabasco)
• 1/2 cup chopped scallions, divided
• 3/4 cup chopped fresh parsley, divided
• 1/4 cup freshly squeezed lemon juice
• 1 pound medium shrimp, deveined (20 to 24 count)

Directions

Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside. Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.
Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired.

http://www.foodnetwork.com/recipes/shrimp-and-sausage-jambalaya-recipe2/index.html

Truffle Brownies

Ingredients

• 2 eggs
• 1/2 teaspoon salt
• 1 cup sugar
• 1 tablespoon pure vanilla extract
• 1 stick margarine
• 3 ounces unsweetened chocolate chopped
• 1/2 cup all-purpose flour
• Chocolate ganache for topping, recipe follows

• Special equipment: 9-inch round foil cake pan

Directions

Preheat oven to 350 degrees F.

Using a hand held electric mixer, beat the eggs and salt together in a large mixing bowl until frothy. Add the sugar and beat until the eggs are thick and pale yellow, about 2 to 3 minutes. Add the vanilla extract and beat an additional 30 seconds.

Put the margarine and chocolate in a microwave safe container and microwave on high for 1 minute. Stir to insure that the chocolate has melted. Microwave an additional 30 seconds, if needed.

With the mixer running, pour the melted chocolate into the egg mixture. Add the flour and beat 1 minute. Scrape down the sides of the bowl and beat an additional 30 seconds.

Spray the cake pan with a pan release spray and pour in the brownie batter. Place the pan on the top rack of the oven and bake 15 to 20 minutes until the center is barely set.* Remove the pan from the oven and let cool. Top with the ganache and place in the freezer for at least 1 hour.

To serve, remove from freezer and slice immediately. Allow to come to room temperature before serving.

*Cook's Note: If tested with a toothpick the center will still be gooey. If tested by touch, the center will be soft. It will set once frozen.

Chocolate Ganache:

1/2 cup (4 ounces) semisweet chocolate chips
1/4 cup heavy cream

Put the chocolate chips and cream into a microwave safe bowl. Microwave on high for 1 minute. Remove the bowl and stir with a whisk or fork until well mixed. Use immediately. If using the ganache later it will need to be reheated.

Yield: 3/4 cup

http://www.foodnetwork.com/recipes/dan-smith-and-steve-mcdonagh/truffle-brownies-recipe/index.html

Lamb Kababs

Ingredients:
2 pounds lean ground lamb
2 onions, finely chopped
1/2 cup fresh mint leaves, finely chopped
1/2 cup cilantro, finely chopped
1 tablespoon ginger paste
1 tablespoon green chile paste
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon cayenne pepper
2 teaspoons salt
1/4 cup vegetable oil
Minced garlic

In a large bowl, mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste. Season with cumin, coriander, garlic, paprika, cayenne, and salt. Cover, and refrigerate for 2 hours.
Mold handfuls of the lamb mixture, about 1 cup, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.
Preheat grill for high heat.
Brush grate liberally with oil, and arrange kabobs on grill. Cook for 10 minutes, or until well done, turning as needed to brown evenly. (I cook them on the stove)

Tip from Sabina: when mostly cooked, add some dhania and jeera on top, with cilantro.

Serve over sautéed peppers and onions.

Breakfast Strata (Courtesy of Mel)

Ingredients:
3-4 Cups veggies (mushrooms, peppers, zucchini, broccoli, peas, onion, scallion, tomato - whatever you have on hand)
1 Jimmy Dean Sausage Roll (you can use any kind of sausage, ham or bacon - about 10-12oz)
8 oz cream cheese, softened
1/4 Cup half & half (I use light cream)
6 eggs
2 Cups cubed day old bread (half a loaf of italian is about right)
1 1/2 Cups shredded cheddar
Salt & Pepper

Method:
1. Saute the sausage till cooked through
2. Saute the veggies till tender (for the one you I made you, I did: 1 onion, mushrooms, 1 red pepper, 1/2 green pepper, broccoli, scallion & garlic)
3. In a mixing bowl, beat the cream cheese till smooth. Beat in eggs.
4. Stir in bread, cheese, salt & pepper. Stir in half and half (or cream). Stir in veggies & meat. (don't over-stir, you don't want to turn the bread to mush)
5. Pour mixture into a greased 9x13 pan
6. Bake 350 degrees for 35-45 minutes uncovered (till a knife inserted in the middle comes out clean)

This can be made the night before and baked in the morning. Enjoy!

Indian Chicken with Shaan Masala

Serves 3-4

Sauté one small onion in oil. Once clear, add ginger and garlic. Sauté. Add 2 fresh tomatoes, chopped. Lower heat and let cook until tomatoes are soft (covering it will quicken process). Also add 1 teaspoon tomato paste.

Add 1/2 teaspoon of box masala to start. Let cook. Taste for salt. Add aome coriander (dhania) powder. Take 1 tablespoon of dried mehti...mash into powder and sprinkle on sauce (optional).

Add chicken. Thighs are best. Can also add chicken on the bone.

Let cook on medium-low fire until chicken is fully cooked. Sprinkle with cilantro when serving.

Pani for Pani Puri

Blend a handful of cilantro, 2 green chilies, a mint leaves (from 2-3 sticks) with a little water.

Add 6 glasses of water.
Add salt, start with 1/2 teaspoon.
Add 1 - 1.5 teaspoon black salt.
Add 1 teaspoon jeera.
Add 1/2 cup brown miti chutney.
Mix, taste and add ingredients as needed.

When ready, add 2 sticks of mint (strain when serve).