Wham, BAM! Thank You, FoodBuzz

Today, I got a package from FoodBuzz — a little sampler of Emeril’s products.

Thanks, FoodBuzz! I love getting mail.

I’ll be yelling BAM! this weekend and giving these goodies a try.

Included in this fabulous box of things-that-are-kicked-up-a-notch are:
Emeril’s All-Natural Chicken Stock Total kitchen staple. The recipe on the back of the package is for Emeril’s Chicken Soup, but I think I’ll be kicking it up a notch and making some risotto.
Emeril’s Kicked Up Horseradish Mustard See the p.s. at the end of this post.
Emeril’s Chicken Rub The Boyfriend bought about 9 bags of charcoal when Home Depot had a sale. Um, we grill. Often. This is going to be used soon — definitely on chicken, and possibly on some other things.
Emeril’s Original Essence Seasoning Emeril claims to use this on everything but ice cream. I’m not sure if that’s a suggestion or a challenge, but don’t judge me if I end up sprinkling a bit onto some Häagen-Dazs.

p.s. I’m allergic to horseradish. Anyone want that Kicked Up Horseradish Mustard? I bet it’s yummy.

Sass-age

Italian sausage, a little bit sassier. I spiced up some ground salciccia and let it have a little party with some rigatoni, red and green peppers, and delicious red pasta sauce from Zia’s (a St. Louis Italian restaurant located on The Hill).

Sloppy Tiramisu Is Still Tiramisu

Let’s talk about the two things I messed up with this tiramisu:

1) I may have put a bit too much rum in the cream, preventing it from completely solidifying. I am not sorry about this.
2) I was led astray by the sales lady at Williams-Sonoma, and made the tiramisu in a trifle dish instead of the 9x12x2 dish Amber told me to use.

Okay, enough about that. It still tasted fantastic, and the only thing I really couldn’t do with this tiramisu was slice it into neat, pretty blocks.

Here’s the recipe, as emailed to me by the lovely Amber:

6 extra large egg yolks, at room temperature
1/4 cup of sugar
1/2 cup good dark rum, divided
1 1/2 cups brewed espresso, divided (I used intelligensia)
16 to 17 ounces mascarpone cheese
30 italian ladyfingers, or savoiardi (I finally found these at World Market)
Bittersweet chocolate, shaved or grated
confectioners’ suger (optional)

Whisk the egg yolks and suger in the bowl of an electric mixer with a whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso and the mascarpone. Whisk until smooth.

Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip one side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9x12x2 inch dish. Pour half the espresso cream mixture evenly on top. Dip one side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover in plastic wrap. Refridgerate overnight.

Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners’ suger if desired.

More pictures coming soon. I have a trifle dish full of tiramisu to consume.

Crying Over Spilt Milk Is Wrong

Crying over spilt vanilla extract? Totally acceptable.

Accident-prone. That would be me.

Lobsters Love Omelettes

Rachel: There’s lobster in these eggs?

George: Not that much. You know, they tend to shrink in the water.

Okay, so we had some lob-stah to spare after my birthday party (side note to St. Louis readers, Bob’s Seafood = incredible) and my pal Gus suggested that we cook some of it into eggs, à la the Seinfeld episode quoted above. Totally brilliant.

I do have to say, though, that I’m not the happiest with this particular recipe. Lobster + eggs + mozzarella + green onions = looks pretty, but has too many flavors going on, and they don’t necessarily play as nice as I’d like. It’s mostly the onion that’s problematic, and I knew that going in, but wanted some green. But lobster definitely works with eggs, and I’ll be making another trip out to Bob’s to give this recipe some tasty revisions.

Update: some lovely ladies that I met tonight totally helped fix the flavor problem and still keep some green on the plate. Dill. Dill is the answer.