Sunday, July 4, 2010

Happy 4th of July

Hi there! Happy 4th!
If you are in the USA ... I am sure you are grilling right about now.
Today is a beautiful sunny day here for that and it is "HOT"!
We recently bought this book for daddy ("emeril on the grill") and we are grilling from it this weekend. What I love most about the book is that it also has the most amazing sides, salads and desserts !!!
Amongst all these the delicious recipes is one for grilled peaches with marscapone cheese and honey, one for these decadent chocolate chipotle brownies we made yesterday (mmmm spicy!) and what we are making today... Which is sinful... Grilled apples stuffed with ... Snickers chocolate bits... Oh Boy!! ;)
We are also making a grilled sweet potato salad, a mango, watercress, avocado and pink grapefruit salad, and grilled spiced cauliflower to go with the various meat dishes like lemongrass/Ginger chicken wings, hanger steak with a smoked paprika rub and the pork /chorizo burgers with the green chili mayo...
All in all, tons of mouth watering summer grilling fun!!

Here is what we did with our chocolate chipotle brownies...
A red, HOT and blue plate that honeypie devoured in one sitting.
And by the way... The brownies have just a subtle hint of chili spice. Very mexican mole influenced, Unique and really tasty!
We used raspberries, blueberries and whip cream with our brownie, for this American flag inspiration.

Here's the recipe from the book
( I added an extra cinnamon teaspoon because I like cinnamon . Emeril calls for just one tsp.)


1 cup butter (2 sticks)
1 cup all-purpose flour
4 ounces unsweetened chocolate, roughly chopped
1 1/2 cups sugar
2 teaspoon ground cinnamon
3/4 teaspoon ground chipotle chile pepper powder
4 eggs lightly beaten
1 cup chopped Mexican chocolate or semisweet chocolate morsels

Preheat the oven to 325* F.

Grease and flour an 11 by 7-inch baking pan or dish with a little butter and flour.

•Heat the 2 sticks of butter and the 4 oz of unsweetened chocolate in a saucepan over low heat, stirring constantly, until melted.

•In a medium bowl, stir together remaining flour, sugar, cinnamon, and ground chipotle.
•Add the sugar/flour mixture to the melted chocolate mixture, stirring to combine.
•Add the lightly beaten eggs, mixing until smooth.
•Stir in the chopped semisweet chocolate morsels.

•Pour the mixture into the prepared baking pan or dish and Bake until the center is set, 35 to 40 minutes.
•Cool completely and then cut into small squares.

Enjoy today!

- Posted using BlogPress from my iPhone

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