Great brownie Recipe ... more texture than Chocolate

These are great ... but you don't wanna eat a ton of them. Almost like an old fashioned molasses (sp?) brownie ... my grandma used to make something very similar to this ... great for a cold stay at home project to pass the time:


3 C Sugar (yeah, three)
6 T Cocoa Powder
1 C Melted Butter

6 Beaten Eggs
2 t Vanilla

2 1/4 C Flour
1 1/2 t Salt
1 t Baking Powder

Combine: Melted Butter, Cocoa, Sugar and Vanilla - just use a spoon - mixer if ya wanna

Add: Eggs to mixture

Next add: Flour, Salt and Baking Powder

Cook in a buttered and floured 18 x 12 pan - 375 for 20 minutes

Sides will get a little bubbly, and the center will sink just a bit, but when it cools - really nice texture.

I driizzled White and Dark Chocolate on mine - worked out well. Enjoy! Not gooey - but really abd for ya - which means ... tastey!

Butternut Squash and Carrot Soup

Ready to start the week fresh! Got some cool stuff planned for this week. New dishes at 129 1/2 - Cowboy Surf & Turf, Cornmeal Catfish, and a great Spinach Fettucine and Smoked Salmon Dish - sounds comfy no?

Gato - Soup Sunday was a hit - all Vegan Soups this week - here is a great simple recipe that was by all means my favorite:

Butternut Squash & Carrot Bisque
1 medium sized Butternut Squash, peeled, seeded and rough chopped
6 nice size carrots - peeled and rough chopped

- Saute in Olive Oil for about 6 - 8 minutes until the begin to soften with a dash fo Salt & Pepper

- Once Softened, dust with 1/4 C Flour and create a roux

Season with 1T Chinese Five Spice (I actually rarely use this, but it worked great here)

Add 1 qrt Vegetable Stock, and 1 can Coconut Milk

Simmer for about 15 mintues, and puree, or leave it nice and chunky - kind of a hearty winter soup

You can also sub the Chinese Five Spice with Curry, or Nutmeg, Cumin and a dash of Cloves

- Enjoy!

Lunch this Week 4-11-09 - Seafood Week!

MMMMMmmmmm good is all I can say about the lunch features this week.

My new favorite is one that I did a few years ago, and decided to bring back for a stint to see how it goes this time around.

Seared Ahi Tuna Burger
Sahsimi Grade Ahi Tuna mixed with Capers, Parsley, Cilantro, Onions and roasted Bell Peppers - Griddle Cooked, and served on a Toasted Kaiser with a Citrus Aioli - MMMmmm

Now - here is how you can make it at home:
1 # Fresh Ahi Tuna
(you can use albacore, but the burger will be a bit stronger flavor,

you reallly want to keep this as lite as possible)

Cut into large pieces and pulse in Food Processor until the texture of ground beef

-but not purreed

Now in a Stainless Steel Bowl, combine

1/4 C Diced Red or Yellow Onion (fine dice)
1/4 C Diced Roasted Red Bell Peppers
Salt and Pepper
Zest of (1) Lemon and (1) Lime
1 T Chopped Capers
1 T Dijon Mustard
1/2 T Chopped Parsley
1/2 T Chopped Cilantro (optional)

Combine all together and form into 4 - 5 oz patties
You could cook on a chargrill if you like, but I foundthat the texture and flavor is lighter and more distant on a flat top grill or fry pan.

Served with Pickled Ginger, Citrus Mayo, or other light condiment.

Other things to consider would be addinga bit of Sesame Oil to the mixture - again, i jstu liked it nice and fresh tasting without getting too heavy.
-let me know how yours turned out.
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So what else is on the menu this week:
Grilled Salmon Salad with a Basil Vinaigrette
Crab & Shrimp Quesadillas
Shrimp Primavera
Lobster & Scallop Bisque

Sangria Granita with Fresh Melon and Berries
- Come join us! - Barry