Ingredients
1 recipe guacamole
8 ounces lump crab meat
Old Bay Seasoning
1 small rib celery from the heart with leafy top, finely chopped
1 small red Fresno chili, seeded and finely chopped
A few dashes hot sauce, such a Frank’s Red Hot
Yields: 2- 2 1/2 cups
Preparation
Prepare base guacamole in a mixing bowl. In a separate bowl, run your fingers through the crab to check for shells. Season crab to taste with Old Bay. Add half of the crab to the guacamole, along with the finely chopped celery and Fresno chili. Gently combine, transfer to serving bowl and cover the top of the mound of guacamole with remaining crab. Garnish with a little hot sauce.
Guacamole
Ingredients
1/2 small red onion, finely chopped
Juice of 1 lemon
Juice of 1 lime
Salt
2 avocados
1 large jalapeño, seeded and finely chopped
A small handful cilantro leaves, finely chopped
1 large or 2 medium cloves garlic, pasted or grated
Yields: 1 1/2 cups
Preparation
In a mixing bowl, douse the red onions with the citrus juice and a liberal sprinkle of salt. Let stand 10 minutes.
Halve and pit the avocados. Scoop flesh into a bowl and add jalapeño, cilantro and garlic. Mash with a fork into a fairly smooth dip. Adjust seasonings to taste.
Honey Ginger Lime-Aid
Ingredients
3 cups water
½ cup finely chopped fresh ginger
2 3-inch strips lime peel
½ cup packed brown sugar
½ cup honey
1 ½ cups fresh lime juice*
1 fresh jalapeno chile pepper, seeded and thinly sliced** (optional)
1 1 liter bottle sparkling water, chilled
Ice cubes
Lime wedges
Fresh ginger slices
Directions
1.In a small saucepan combine 2 cups of the water and the finely chopped ginger. Bring to boiling; reduce heat. Boil gently, uncovered, for 3 minutes. Remove from heat; stir in lime peel. Cover and let stand for 15 minutes. Strain into a pitcher; discard solids.
2.Add brown sugar and honey to ginger liquid in pitcher, stirring to dissolve sugar. Stir in lime juice, jalapeno pepper (if desired), and the remaining 1 cup water. Cover and chill for at least 2 hours (up to 3 days).
Simply use a football-shape cookie cutter to carve these winning treats from a tray of brownies and then pipe on frosting.
Fudge Brownies
Ingredients
3/4 cup all-purpose flour
1 tablespoon best-quality cocoa powder, preferably Valrhona
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, plus more for pan
3/4 teaspoon instant espresso powder
5 ounces semisweet chocolate, finely chopped
3/4 cup granulated sugar
1/4 cup light-brown sugar
3 large eggs
1 teaspoon pure vanilla extract
3/4 cup (4 1/2 ounces) semisweet chocolate chips, optional
Directions
1. Preheat oven to 350 degrees. Butter an 8-by-8-inch square baking pan. Line with parchment paper and butter parchment.
2. In a medium bowl, sift together flour, cocoa powder, and salt; set aside
3. In a large, heavy-bottomed saucepan, combine butter and espresso. Place over low heat and stir until butter has melted. Add chocolate, and stir constantly until mixture is smooth, about 2 minutes. Remove from heat, stir in both sugars until well combined.
4. Add eggs and vanilla and continue stirring until well incorporated and mixture no longer appears grainy. Sift flour mixture over batter, and stir until just combined. Stir in chocolate chips, if using.
5. Pour batter into prepared baking pan; smooth top with the back of a wooden spoon or a spatula. Bake until a toothpick inserted in the center comes out with a few moist crumbs, 28 to 30 minutes. Be sure not to over bake. Let cool completely on a wire rack. Cut into 9 brownies.
Happy Game-Day with family and friends!
·1
cupbutter
·6
ouncesunsweetened chocolate, coarsely chopped
·2
cupssugar
·4
eggs
·2
teaspoonsvanilla
·1 1/3
cupsall-purpose flour
·
teaspoonbaking soda
·1
cupminiature semisweet chocolate pieces
·Creamy Vanilla Frosting or 1 cup canned vanilla frosting
Honey-Ginger Limeade
·1
·2
·3
·4
·5
Loved It?
Posts
