Updates with a recipe

Okay, I am off and running with my posting for the evening......Today was payday for me, along with probably the rest of the country.....and like most.......smaller paycheck no thanks to the government called CONGRESS!!!!!!!!!! Flippen bas#*%&#)s.......most of us are broke and you folks in DC will probably give yourselves a raise where one ISN"T REALLY NEEDED!!!!!!!!!!!!

Anyway, really wanted to sign up for an event that the Pampered Chef is holding next month here in San Antonio, but due to a small check can't make it. Could wait until next payday, but don't want to push it cause of lack of funds and am already hurting for a few things. So I am gonna go ahead and get the things I need this weekend and see what happens.......but here is a recipe for everyone from the Pampered Chef...


Korean BBQ Pork with Crunchy Wontons

INGREDIENTS

16 square wonton wrappers (3 in./7.5 cm)

1 jalapeño pepper, seeded

2 medium carrots, peeled

1 large red bell pepper

1 medium onion

1 pork tenderloin (about 1 lb/450 g), trimmed

3 garlic cloves

1 1/2 tbsp (22 mL) canola oil, divided

1 cup (250 mL) snow peas, trimmed

3 green onions, cut into 1 1/2-in. (4-cm) pieces

1/2 cup (125 mL) Korean BBQ Sauce

1/4 cup (50 mL) apple jelly

 Additional sliced green onion for garnish (optional)

DIRECTIONS
1 Stack wontons and cut them into 1/4-in. (6-mm) strips with Chef’s Knife. Separate strips and place in Small Ridged Baker. Lightly spray them with canola oil using Kitchen Spritzer and toss to coat.

2 Microwave strips, uncovered, on HIGH 3-4 minutes or until they begin to brown, stirring every minute. Spread strips over Parchment Paper to cool.

3 Coarsely chop jalapeño using Food Chopper. Cut carrots lengthwise into quarters, then crosswise into thirds.

4 Cut off top of bell pepper and scoop out seeds. Wedge pepper using Veggie Wedger and cut wedges crosswise into thirds. Wedge onion; cut wedges crosswise in half.

5 Slice pork lengthwise into four strips. Cut strips crosswise into 1/4-in. (6-mm) pieces. Mix pork and garlic pressed with Garlic Press in Classic Batter Bowl.

6  Heat 1 tbsp (15 mL) of the oil in 11- or 12-in. (28- or 30-cm) Skillet over medium-high heat 1-3 minutes or until shimmering.

7 Cook pork without stirring 3-5 minutes or until browned. Stir pork and cook 1-2 minutes; remove it from Skillet.

8 Add remaining 1/2 tbsp (7 mL) oil to Skillet. Add vegetables; cook and stir 2-3 minutes or until crisp-tender. Stir in pork, sauce and jelly; cook 1-2 minutes or until heated through

9  Divide wonton strips among serving plates and top with pork mixture. Garnish with additional sliced green onion, if desired.


Yield:
6 servings

Nutrients per serving:

Calories 280, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 50 mg, Sodium 400 mg, Carbohydrate 35 g, Fiber 3 g, Protein 20 g



U.S. Diabetic exchanges per serving: No information is currently available.

Cook's Tips:

Removing the silver skin keeps the pork tender during cooking.

To remove the silver skin from pork tenderloin, insert the blade of the Boning Knife underneath the silver skin, keeping the blade angled away from the meat, and cut along the entire length of the silver skin.

For a change of pace, 1 lb (450 g) boneless, skinless chicken breasts, cut into thin strips, can be substituted for the pork tenderloin.

If you would like to order anything from the Pampered Chef, please visit me at my site Myshelle Harris I  would love you all if you ordered something regardless of how small it is.......I think the cheapest thing is like $3.00.........

I am planning a Valantine's Day show on  Thursday, Feb 14th. and I hope all the "Love Birds" I have invited show up and share the chocolate.........and I am using the following recipe, plus a few others, using what I do have (and what ever I still need to get)......if  anyone tries it before I do please tell me how it came how....hehehe

Chocolate Ravioli in Bittersweet Chocolate Sauce Epicurious |

by Eric Ripert and Michael Ruhlman
A Return to Cooking

Editor's note: This recipe is excerpted from Eric Ripert and Michael Ruhlman's book the A Return To Cooking.

To read more about Ripert, click here.

This is the cook at work, switching a few ingredients from the pastry chef's mise to his own. Except for the sugar, chocolate, and pastry cream, this is just like cooking dinner. The sauce is simply an all-purpose ganache that can be used for all manner of desserts.

Yield: Makes 6 servings
Active Time: 1 hour and 5 minutes
Total Time: 3 hours and 35 minutes

THE PASTA DOUGH:
1 1/2 cups all-purpose flour
1/4 cup cocoa powder, plus more for dusting
3 tablespoons sugar
Pinch of salt
3 large eggs

THE CHOCOLATE PASTRY CREAM FILLING:
3 cups milk
1 vanilla bean, split lengthwise
1/2 cup sugar
5 egg yolks
1/3 cup cornstarch
2 tablespoons unsalted butter
1/2 pound hazelnut chocolate (gianduja), roughly chopped

THE SAUCE:
1/2 cup heavy cream
1/2 cup milk
1 tablespoon sugar
5 ounces bittersweet chocolate, roughly chopped
1 tablespoon unsalted butter

THE POACHING LIQUID:
8 cups water
2 cups sugar



For the pasta dough, sift the flour, cocoa powder, sugar, and salt into a large mixing bowl and whisk to blend. Make a well in the center of the dry ingredients and place the eggs in the well. Using a fork, slowly incorporate the eggs into the flour, until all the eggs have been absorbed. Transfer the dough to a work surface and, using the palm of your hand, lightly knead the dough for 3 to 4 minutes. If the dough is sticky, sprinkle a little flour on the kneading surface. The dough is ready if, when you make an impression in it with the tip of your finger, the dough bounces back. Shape into a disk and tightly wrap in plastic film. Let the dough rest for at least 30 minutes in the refrigerator.

Meanwhile, make the pastry cream: In a medium saucepan, combine the milk and vanilla bean. Place over high heat and bring to a boil (be careful not to scorch the milk). Meanwhile, using a whisk, in a medium bowl, whip the sugar and egg yolks until pale yellow and frothy, about 2 minutes. Add the cornstarch and whisk to dissolve any lumps.

Remove the vanilla bean from the milk and discard. Temper the egg yolk mixture by pouring a little of the steaming milk into the yolks, whisking to incorporate. Whisk the egg yolks into the remaining milk in the pan, set the pan over medium heat, and whisk quickly and constantly until the mixture thickens and comes to a boil, then whisk for another minute. Add the butter and stir until incorporated. Transfer the pastry cream to a storage container and place plastic wrap directly against the cream to prevent a skin from forming on top. Refrigerate until fully chilled, about 2 hours.

Once the pastry cream has chilled, place the hazelnut chocolate in a microwave-safe container and microwave on high for 1 minute; or melt the chocolate in a double boiler over low heat. Remove the chocolate from the microwave and stir. Heat the chocolate for another minute, remove, and stir to melt the remaining chocolate. Add to the pastry cream and stir to incorporate. Return to the refrigerator and chill for at least 30 minutes.

Divide the pasta dough into 4 pieces. Using a pasta machine, one at a time, roll out each piece from the widest to the thinnest setting. Keep the remaining dough covered to prevent it from drying out.

To make the ravioli, dust a work surface with flour. Place one pasta sheet on the work surface. Starting about 2 inches from one end, place a teaspoon of filling every 4 inches down the pasta strip, ending about 2 inches from the other end of the strip. Brush the pasta dough with water, fold the dough over, and press to seal, being careful not to trap air inside the ravioli (or they will burst during cooking). Cut the ravioli into half-moons using a cookie cutter or pastry wheel. Press the edges together and squeeze to make the edges of the dough as thin as possible. Set the finished ravioli on a baking sheet lined with parchment and sprinkled with flour, to prevent sticking. Repeat with the remaining dough. You should get at least 24 ravioli. Refrigerate until ready to cook.

For the sauce, bring the heavy cream, milk, and sugar to a simmer in a small saucepan. Remove from the heat, add the chocolate, and stir until melted. Add the butter and stir to incorporate.

To cook the ravioli, bring the water and sugar to a boil in a large pot and boil until the sugar has dissolved. Add the ravioli to the pot and cook until al dente, about 5 minutes.

Meanwhile, gently reheat the chocolate sauce.

To serve, remove the ravioli with a slotted spoon, letting the excess liquid drain, and arrange 4 ravioli on each plate. Drizzle the sauce over each plate. Serve immediately.


Read More http://www.epicurious.com/recipes/food/printerfriendly/Chocolate-Ravioli-in-Bittersweet-Chocolate-Sauce-231566#ixzz2HjLJRkjg

Hopefully if I end up taking pictures at this "show", they will be posted in another blog somewhere down the road.....