Brigadeiros (Chocolate Fudge Balls)
Makes about 20
1 (14-oz) cans sweetened condensed milk
1 tablespoons unsalted butter
1 tablespoons heavy cream
1 teaspoons light corn syrup
3 oz semisweet chocolate, chopped
1 teaspoons unsweetened cocoa powder
1 cup chocolate sprinkles
In a medium heavy-bottomed saucepan, place condensed milk, butter, heavy cream, and corn syrup; bring to a boil on medium.
When mixture starts to bubble, add chocolate and cocoa powder. Whisk well, making sure there are no pockets of cocoa powder. Reduce heat to low and cook, whisking constantly, until it is the consistency of a dense fudgy batter, 8-10 minutes. Mixture should bubble toward end, so it's important to use low heat or sides of pan will burn fudge. If you undercook it, the brigadeiro will be too soft; if you overcook it, it will be too chewy. It is done when you swirl the pan and the mixture slides as one soft piece, leaving a thick residue on bottom.
Slide mixture into a bowl (without scraping the bottom) and let cool at room temperature. Cover bowl with plastic wrap and chill in refrigerator for at least 4 hours.
Scoop mixture by spoonful, using your hands, roll each into a little ball about ¾-inch in diameter (about size of a chocolate truffle).
Place sprinkles in a bowl. Roll 4-6 brigadeiros at a time through sprinkles, making sure they cover the entire surface. Store in an airtight plastic container for up to 1 week in refrigerator.
1/2 small onion, finely chopped
1 tomato, seeded and chopped
1/2 red pepper, finely chopped
4 pimiento stuffed green olives, coarsely chopped
1-1 oz bag Publix snack raisins
1 tablespoon cilantro, chopped
1 clove garlic, minced
1 tablespoon tomato paste
1/4 cup chicken stock
1/2 teaspoon ground cumin
Kosher salt & freshly ground black pepper
8 oz Publix original flavor rotisserie chicken
1-10 pack empanada wrappers
1 egg white, beaten lightly
2 quarts vegetable oil
1 chipotle pepper in adobo
1 tablespoon lime juice
6 oz Mexican crema
Combine onions, tomatoes, red peppers, olives, raisins, cilantro, garlic and tomato paste in a large saucepan over medium heat. Add stock and cumin; season with salt and pepper. Simmer, stirring often, until all liquid has evaporated; add chicken. Transfer to a bowl; refrigerate until chilled.
Arrange a few of the empanada wrappers on a work surface. Lightly brush edges with egg white. Place a tablespoon of filling in center of wrapper; fold in half. Crimp edges with the tines of a fork.
Heat vegetable oil to 360°F.
Fry empanadas until golden brown and crisp. For chipotle crema, place chipotles, lime juice, and crema in a bowl and stir together. Serve with empanadas.
2 1/2 cups blueberries
4 lemons, juiced
6 tablespoons honey
1 cup water
3 cups cold sparkling water
Place blueberries, lemon juice, honey and water in a blender and blend until smooth. Strain the mixture through a fine-mesh sieve into a pitcher, using a spoon to press the liquid through. Add the sparkling water. Serve over ice and garnish with mint.
Korean Barbeque Tacos with Sesame Avocado Crema
6 large cloves garlic
1 white onion, rough chopped
1/2 Asian pear, diced skin on
3/4 cup soy sauce
3/4 cup light brown sugar
1/4 cup sesame oil
1 bunch green onions, sliced thin, greens reserved
2 lb skirt steak
8–10 small flour tortillas
2 cups green leaf lettuce, shredded
1 cup English cucumber, sliced thin
1 jalapeño, sliced thin
1 tablespoon sesame seeds
Please garlic, onion, and pear in the bowl of a food processor fitted with the steel blade attachment and pulse until coarsely chopped. Add soy sauce, sugar, sesame oil, and the white portion of green onions and pulse until mixture resembles smooth puree. Marinate skirt steak in a gallon zip-top bag at least 30–45 minutes.
Remove skirt steak from marinade, bring steak to room temperature and grill on high until temperature reaches 135˚F. Leave grill on for tortillas. Let meat rest 10 minutes before slicing into thin strips against the grain and reserve for taco assembly.
Warm flour tortillas on grill. To assemble tacos, top tortilla with meat, garnish with lettuce, cucumber, jalapeno, sesame seeds, and black bean and corn salsa.
Black Bean and Corn Salsa
1, 15.25 oz can black beans
1, 11 oz can whole kernel corn, drained and rinsed
1 cup cherry tomatoes, quartered
1/2 cup red onion, minced
2 tablespoons cilantro, minced
1 teaspoon jalapeno, minced
2 tablespoons lime juice
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
Add beans, corn, tomatoes, onion, cilantro and jalapeno to a bowl. Add lime juice and cumin and stir mixing all together. Season with salt and pepper.
Nashville Hot Chicken Tender Sliders
6 cups canola oil
8 Publix Premium frozen chicken tenderloins
2 tablespoons cayenne powder
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1 teaspoon paprika
2 teaspoons honey
4 slider buns
Dill pickle slices
Heat oil in a Dutch oven or cast iron pan until it reaches 350°F.
Fry a few pieces at a time, being sure not to over crowd pan. Allow oil to return to temperature before adding next batch. Fry each piece until golden and an internal temperature of 165° is achieved (about 6 minutes per side). As you remove pieces, place them on a rack to cool.
Combine, in separate mixing bowl: cayenne, chili powder, garlic, paprika and honey along with 1/2 cup of frying oil. Stir well; add chicken and toss to coat.
Serve on slider buns with pickles.
Jamaican Jerk Chicken Wings with Papaya Dipping Sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried parsley
2 teaspoons dark brown sugar
1 teaspoon smoked paprika
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 cup pineapple juice
1/4 cup scotch bonnet pepper sauce
2 lb Publix Deli non-breaded chicken wings, flats and drums
Preheat oven to 375°F.
In a bowl whisk together seasonings, juice and sauce to a bow. Whisk together and add wings and coat evenly with seasoning mix. Line sheet tray with foil and coat with cooking spray. Add wings to sheet tray and bake for 10-12 minutes.
Serve with Papaya Dipping Sauce. (recipe follows)
Papaya Dipping Sauce
Makes 2/3 cup
1/3 cup papaya nectar or juice
1 clove garlic, minced
2 tablespoons sweet chili sauce
2 teaspoons cilantro, minced
1 lime, zested and juiced
Kosher salt and ground black pepper
Whisk all ingredients in a non–reactive bowl. Season with salt and pepper, adjusting other flavors if needed. Chill until ready to use.
Bacon Wrapped Bratwurst Bites with Creamy Mustard Dipping Sauce
2 (12 oz) bottles or cans of lager beer
1 package uncooked pork bratwurst
8 slices bacon, sliced in halve
2/3 cup light brown sugar
1 teaspoon cayenne pepper
1/2 teaspoon dry mustard
Creamy Mustard Dipping Sauce
1/2 cup mayonnaise
3 tablespoons prepared yellow mustard
3 tablespoons honey
Preheat oven to 425°F. Line a rimmed sheet pan with nonstick foil.
Pour beer into a sauce pan over high heat. Pierce each bratwurst in several places with a fork. Place in pot and heat until very hot, but not boiling. Reduce heat and simmer gently. Turn brats after 10 minutes and cook for 15-20 minutes or until no longer pink inside. Remove from pot and cool. Discard beer.
Once cooled, slice each brat into 3 equal piece and wrap with a piece of bacon. In a mixing bowl, stir together brown sugar, cayenne pepper and dry mustard until well combined. Coat each bacon-wrapped brat in sugar mixture. Lay coated brats on the foil-lined pan, seam side down so the bacon won't uncurl.
Bake brats for 20-25 minutes, carefully turning at the halfway point, until bacon is crispy. Place on paper towels to drain briefly. Arrange brats on a serving platter with toothpicks for dipping. For creamy mustard dipping sauce, whisk mayonnaise, mustard, and honey until combined in small non-reactive bowl. Keep in fridge until ready to serve.