“Chocolate Sauce Tha God!” Once you try it, you will agree. Spoon it over ice cream, use it as a drizzle for a cake, or as a dip for fresh strawberries.

Ingredients:

• 1 1/2 sticks unsalted butter
• 6 ounces bittersweet chocolate chips (60% cacao)
• 3/4 cup sugar
• 3/4 cup Dutch process cocoa powder
• 2 teaspoons powdered instant espresso
• 1/2 cup corn syrup
• 3/4 cup whipping cream
• 1/2 cup coffee flavored liquor (Kahlua. I use a Cold Brew Coffee Rum from a local distillery.)
• 1 teaspoon vanilla bean paste or vanilla extract

Directions:

• In a medium-sized heavy saucepan over low heat, melt the butter and chocolate together, stirring occasionally, until smooth.
• Whisk in the sugar. Sift in the cocoa powder, whisking as you go. Add the espresso and corn syrup. Slowly whisk in the cream and liquor. Bring just to a boil, stirring constantly. Lower the heat and simmer for 5 minutes, stirring once or twice and scraping down the sides of the pan with a rubber spatula.
• Remove the sauce from heat. Stir in the vanilla and transfer the sauce immediately to a heat-proof container with a lid. Cool completely, cover, and store in the refrigerator. The sauce should sit at least 24 hours for the flavors and texture to mellow and blend.
• To serve, remove the desired amount from the container and warm it in a double boiler or in a microwave oven, stirring until hot.

Sweet and hot! I love to use it as a dressing for green salads.

Ingredients:

• 2 Mangos diced
• 1/2 to 3/4 cup diced pineapple
• 1/2 cup diced red onion
• 1 ripe tomato diced
• 1 to 2 dried arbol chilis finely diced
• 1/4 cup diced cilantro
• Juice of one lime

Instructions:

Combine everything in a non-reactive bowl (glass preferably) and refrigerate. I know really complicated, right? Will last for about a week.

This appetizer is such a hit and is quick to make. Be sure to make plenty if you plan to share!

Ingredients:

• 16 slices of pork belly, about 1/4 inch thick.
• 3 Morita smoked chilis ground (can substitute with another smoky chili)
• 4 tablespoons granulated sugar
• 1 teaspoon molasses
• Whipped sweet potato puree
• Mango Pineapple Salsa (see recipe in blog)

Instructions:

To make the whipped sweet potato puree:

1. Wash a medium sized sweet potato. Prick it all over with a fork or knife
2. Wrap it in a damp paper towel and microwave on high for 5 minutes
3. Allow sweet potato to cool
4. When cool, remove skin and break into chunks in a small mixing bowl
5. With a hand mixer, using the whisk attachment, whip sweet potato until fluffy
6. Place in covered container and refrigerate.

To make the pork belly:

1. Preheat oven to 350 degrees.
2. Line a rimmed baking sheet with foil
3. Combine ground morita chilis, sugar and molasses in a small bowl
4. Coat the pork belly slices with the chili and sugar mixture and lay out evenly on the foil covered baking sheet
5. Place in center rack of oven and bake for 20 minutes

To assemble:

1. Line up the pork belly slices on a serving plate
2. Top with the mango pineapple salsa
3. Place about 1/8 to 1/4 cup of whipped sweet potato puree on the side and serve.

This dish was inspired by an appetizer served at a local Peruvian restaurant.

This spice mix is inspired by Carla Hall’s spice blend. This dry mix works for when you want the flavors of harissa paste but need it to be dry like for a grilling rub or for spicing up a nut mix! This recipe makes about 4 tablespoons of spice mix.

Ingredients:

• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon caraway seeds
• 4 arbol chilis, seeds removed and cut into pieces
• 1 guajillo or New Mexico chili, seeds removed and cut into pieces
• 1 1/2 teaspoons smoked paprika
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon kosher salt

Instructions:

1. Combine the cumin seeds, coriander seeds, caraway seeds and chilis in a small skillet and set over medium heat. Toast, stirring occasionally, until fragrant, about 5 minutes. Let them cool completely, then transfer to a spice blender/grinder.
2. Add the smoked paprika, garlic powder and salt. Blend/grind to a fine powder. You can store it in an airtight container for about a month.

Warm, sweet and spicy. Just as a nut mix should be. This favorite will keep you wanting more.

Ingredients:

• 1/2 cup packed light brown sugar
• 2 tablespoons granulated sugar
• 2 tablespoons Harissa Spice Mix (recipe in blog)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon coarsley ground pepper
• 2 egg whites, room temperature preferred
• 1 cup raw cashews
• 1 cup raw walnuts
• 1cup raw whole almonds
• 2 cups raw pecan halves

Instructions:

1. Preheat the oven to 300 degrees F. Line a rimmed half-sheet pan with parchment paper.
2. Mix the brown sugar, granulated sugar, harissa, salt, and pepper in a small bowl.
3. Whisk the egg white in a large bowl until stiff peaks form.
4. Add the nuts to the bowl with the egg whites and gently fold until the nuts are evenly moistened and gently fold until the nuts are evenly coated.
5. Sprinkle the sugar spice mixture on top and toss to coat evenly.
6. Spread nuts evenly on prepared baking sheet.
7. Bake, stirring and separating the nuts every 15 minutes, until golden brown, 45 to 60 minutes.
8. Let cool on a wire rack, separating the nuts with two forks while they are still hot. Let cool completely.

The nuts keep for about a week at room temperature in an airtight container.

This recipe was inspired by a recipe in Carla Hall’s “Soul Food Every Day and Celebration” cookbook.

Piñons add a unique nutty flavor and texture to this crisp green salad.

Ingredients:

Dressing:

• 2 garlic cloves, boiled in water for 10 minutes and drained
• 1/4 teaspoon salt
• 1 and 1/2 teaspoon Dijon mustard
• 2 tablespoons red wine vinegar
• 1/3 cup extra virgin olive oil
• freshly ground pepper to taste

For the Salad:

• 1 head washed and dried romaine lettuce, chopped.
• 1/4 cup grated cotija cheese (can use Parmesan as a substitute)
• 1/4 cup piñon nuts, toasted

Instructions:

1. In a small nonaluminum bowl, mash the garlic and salt together with the back of a fork. Whisk in the mustard and vinegar; slowly whisk in the oil until the dressing is thick. Add the pepper.
2. Put the lettuce in a large salad bowl and toss with the dressing. Sprinkle the cheese and nuts over the greens and toss again. Serve immediately.

Serves 6.

This recipe is inspired by a recipe in “Southwest the Beautiful” cookbook.

Makes any day a holiday.

Ingredients:

• 1/2 thinly sliced high quality apple. I used an ambrosia apple in this recipe and used a mandoline slicer.
• 1 cup diced pineapple
• 1 orange thinly sliced
• 1 tablespoon sugar
• 1 cup red grapes sliced in half and frozen
• 1/3 cup brandy
• 1/3 cup Gran Marnier or similar liquer
• 1/2 cup pineapple juice
• 4 sprigs of fresh mint
• 1 cinnamon stick
• 1star anise
• 1 bottle of Spanish Cava. I like a dry brut. You can substitute with a sweeter one if you like.
• Ice Cubes.

Instructions:

1. In a large bowl (glass preferred) combine the sliced apple, orange and diced pineapple. Cover with tow tablespoons of sugar and let sit for at least 10 minutes.
2. Add the brandy, Gran Marnier, pineapple juice, mint and spices. Using the back of a wooden spoon, muddle the mint and fruit just a bit.
3. Chill this mixture for at least an hour.
4. Before serving, add the chilled cava and frozen grapes, and lightly stir to combine. To serve, either ladle it into glasses filled with ice cubes, or into a serving pitcher filled halfway with ice.

Makes approximately 4 servings.

This recipe was inspired by https://spanishsabores.com/cava-sangria-recipe/ .

This is a Margarita in roulade form. Great alone or with a sauce on top – like my cranberry sauce!

Ingredients:

For the Cake:

• 4 eggs, separated
• 1/4 cup granulated sugar
• 1 tablespoon fresh lime juice
• 2 teaspoons grated lime zest
• 1/4 teaspoon salt
• 1/2 cup sifted unbleached all-purpose flour

For the Soaking Syrup:

• 1 tablespoon fresh lime juice
• 2 tablespoons Gran Marnier or Triple Sec
• 1 tablespoon tequila or reposado

For the Lime Cream:

• 3 egg yolks
• 1/4 cup Gran Marnier or Triple Sec
• 2 teaspoons grated lime zest
• 2 tablespoons fresh lime juice
• 2 tablespoons tequila or reposado
• 1 teaspoon unflavored gelatin, dissolved in 2 tablespoons of cold water
• 1/2 cup heavy cream, whipped until stiff

For the Filling and Topping:

• 1/2 cup lime marmalade/jam. I used a local Key West lime marmalade/jam.
• Sifted confectioners’ sugar for dusting.

Instructions:

1. To make the cake, preheat an oven to 375 degrees F. Butter a 10 by 15 inch jellyroll pan. Line the bottom with a sheet of waxed paper and butter the paper. Dust the pan with flour and tap out any excess.
2. Beat the egg yolks in a medium bowl with an electric mixer. Gradually add the sugar, then the lime juice, lime zest and salt. Beat until the mixture is thick and pale, about 5 minutes. In a large bowl, beat the egg whites until stiff but not dry. Fold one third of the beaten egg whites into the egg yolk mixture. Sift one third of the flour over the batter and gently fold in until blended. Repeat with another one third of whites, then flour. Finish folding in the whites and flour and fill the prepared pan with the batter, spreading it evenly. Bake for 15 minutes, or until the cake is lightly browned and the edges have started to pull away from the sides of the pan. Let cool for 5 minutes.
3. Place a damp towel on 2 wire racks placed side by side and turn the cake out onto the towel. Remove the waxed paper. Stir together all the soaking syrup ingredients and sprinkle it evenly over the cake. Starting with a long side, fold one edge up about 2 inches. Continue to roll up the cake in the towel, with the towel between the layers. Let sit until cool, at least 15 minutes but not longer than 1 hour.
4. To make the lime cream, in a heavy nonaluminum saucepan, combine the egg yolks, Gran Marnier, lime zest, lime juice and tequila. Whisk over medium heat until the mixture is thick enough to leave a trace as the whisk is pulled through it, about 10 minutes. Beat in the dissolved gelatin and whisk over heat just until well blended. Strain into a bowl and cool over a bowl of ice water, stirring occasionally, for about 10 minutes, or until cold. Fold the cooled mixture into the whipped cream. Cover and refrigerate until almost set, about 30 minutes.
5. To serve, unroll the cake. Spread a thin layer of the jam evenly over the cake. Spread the lime cream over the jam. Roll the cake up again without the towel, allowing 2-3 inches for the first fold. Wrap in plastic wrap and refrigerate for at least 3 hours or up to 2 days before serving. Just before serving, sprinkle with confectioners’ sugar and cut into slices. If desired, serve with fruit or caramel sauce.

Serves 12.

Inspired by a recipe in “Southwest the Beautiful” cookbook.