Pear filled Cupcakes with Seven Minute Frosting

I am not feeling well these days; I think I am coming down with something, and I am glad the weekend is finally here. I hate being out of commission, so here's my get well plan -- tons of orange juice and good amounts of benadryl-induced sleep, thus, I am in bed at 8:30 PM on a Friday night. I drifted to sleep, with thoughts of pears poached in cardamon, saffron and honey... that would definitely make me feel better.

I was startled from sleep by a loud ringing and a vibration under my pillow. F***, I forgot to turn my phone to silent. I glanced at the bedside clock, it's f***ing three in the morning? Who in the h**l is drunk texting me now? Leave it to your friends to drunk text or call you for drama at the most unholy hour! Oh well.. some text messages, couple of calls, and an hour after, I was freaking awake like a Krispy Kreme doughnut loaded with 4 shots of espresso. I cannot go back to sleep, worst, I only am not craving poached pears now, but also vanilla cupcakes, Grrr.. It's almost 4 in the morning, might as well visit the kitchen and give in to my cravings -- I believe in indulging myself. I learned the hard way that I find balance more if I do not deprive myself!

Vanilla Cupcakes Two Ways!

Friday is my boss' 50th birthday, and Saturday is my girlfriend Kam's birthday. Back to back parties, eh? The best part of it all, I get to make their birthday cupcakes! Yay!

Both asked me to make vanilla cupcakes, so vanilla cupcakes it is! Same cupcake, different frosting to suit their very different personalities--

The Jambalaya that bested Bobby Flay

Let me start by saying I looovvve Bobby Flay, and when I watch his show Throwdown!, I always secretly pray that he wins. This Jambalaya recipe won over his, so I just have to find out why oh why.

I met Chris through my friend Robbie in one of our night out; they play kickball together. He is originally from New Orleans, and oh boy, how he loves New Orleans. The week after our meeting, he went home for a Bachelor's Party, and came back with this book, Commanders Wild Side for me from the critically acclaimed, James Beard awardee restaurant Commander's Palace. Thanks, Chris G.!

I am fortunate to live near Cajun Meat Company, where one can get authentic Andouille Sausage in the Metro Atlanta area, and other equally good Cajun/Creole ingredients and food -- can you say Turducken? It's a deboned Turkey stuffed with sausage stuffed deboned duck stuffed with sausage stuffed deboned chicken stuffed with cornbread! Out of this world yumm-mey!

According to the authors, "Jambalaya is a true one-pot wonder: It has rice, meat and vegetables all in one. It's stick-to-your-ribs food that everyone in New Orleans cooks up for Mardi Gras parties". The original recipe called for smoked goose, but it's a work night, so cut me some slack here - I used a store bought rotisserie chicken.

Rotisserie Chicken and Andouille Jambalaya

from the Commander's Wild Side by Ti Adelaide Martin & Tory McPhail

4 t unsalted butter

One Rotisserie chicken, meat removed & cut into bite size pieces

1 lb andouille sausage, cut into 1/4 in thick slices

2 onions, chopped

2 green bell peppers, chooped

20 (yes, 20!) garlic cloves, minced

3 celery stalks, diced

2 bay leaves

3 1/2 T Creole seasoning

6 cups chicken stock

2 tomatoes, peeled, seeded and diced

Kosher salt & freshly ground black pepper to taste

Tabasco sauce to taste

3 cups long grain white rice, rinsed thoroughly

Chopped parsley for garnish

In a large Dutch oven, melt the butter over medium high heat. Add the chicken, andouille, onions, bell peppers, garlic, celery, bay leaves and 1 1/2 T of the creole seasoning. Cook until the vegetables are caramelized and a brown crust has developed in the bottom of the pot, 10 minutes. Add the stock, tomatoes, remaining 2 T of the creole seasoning, salt, pepper and tabasco. Bring to a boil, scraping up the browned bits on the bottom of the pan. This flavors the liquid, which is the key to a flavorful jambalaya. The liquid should taste well seasoned, but not overly salty ot too spicy. If seasoning is added later, after the rice is cooked, then the rice will taste flat, not deep and rich. The rice will not have had the opportunity to soak up the flavorful liquid as it cooks. Stir in the rice and reduce the heat to low. Cover the pot and cook, stirring halfway through, until the rice is tender and all the liquid has been absorbed, 15 to 20 minutes. Remove and discard the bay leave. Garnish with chopped parsley.

Verdict? Very good. Himself ate two plate-fulls, and that says it all.

Daring Cooks: Chicken Phở and Dessert Wontons

Events resulting from the Vietnam War led many people in Cambodia, Laos and especially Vietnam to become refugees in the late 1970s and 1980s, after the fall of Saigon. The plight of the 'boat people' became an international humanitarian crisis. The UNHCR, under the auspices of the United Nations, set up refugee camps in the Philippines, Malaysia, Thailand, Hong Kong, and Indonesia to process the "boat people" (they received the 1981 Nobel Peace Prize for this).

My first encounter with Phở was Lent of 1996 while visiting family friends from out of town. My Dad worked with a first generation Vietnamese-Filipino and they invited us to spend the Lent with them. I'ma, the matriach of the family told us stories of their plight between her cooking and feeding us. It was my first encounter with Vietnamese culture, and everything was fascinating and nouveau, but the food is what got me - so flavorful, so distinct -- it was like a love at first taste, and that's when I fell inlove with Phở, and with Vietnamese food as a whole. My family eventually moved to the same town as where I'ma and her family lives, so I get to enjoy her cooking everytime I go home (and that's two months from now, yay!).

People who know me would attest that at one point in the first few weeks of knowing me that I will eventually bring them to a Pho place. You see, Pho is very close to my heart, what with all the stories I've heard from I'ma. One only need to watch movies like "The Killing Fields" and "Journey from the Fall" or see "Miss Saigon" and you will empathize and at the same time admire these people. Speaking of foreign films (watching foreign films is another favorite thing of mine), "Indochine" is a must see classic "Vietnamese" movie that everyone should see.

Okay, going back to the Phở , I prefer mine with all the works, or what they call 'Phở đặc biệt' (specialty phở)-- with fatty flank steak, beef tripe, beef tendons, meatballs and if I get lucky, other cattle offerings, LOL! I heard people say that Pho is just another kind of soup, but I tell you, IT IS NOT. Authentic Pho, like how I'ma makes them, is a labor of love. She boils and simmers the bones and you-dont-even-want-to-know-what animal offerings for hours, together with the spices to make a rich, clear both. She make those rice noodles from scratch, and grows thai basil in her garden all year round. In fact, she is the only person I know in the Philippines who grows them (we do not use Thai basil to cook with in the Philippines). She calls them 'gulay' - loosely translated in Filipino as vegetable. But Chicken Pho is still Pho, so I am excited that my first Daring Cooks Challenge is something very close to my heart.

As for the Dessert Wontons, I decided to use "Filipino" ingredients to go with the whole theme of "Asian" cooking-- Pineapple Wontons with Coconut Milk-Pineapple Juice Dipping Sauce and Sweetened Thai Banana & Macapuno** Wontons with Coconut Milk-Brown Sugar Sauce.

**Macapuno is a Philippine variety of the coconut palm that does not contain water inside the coconut shell. The "meat" of the coconut is a soft jelly-like substance that is used in popular Filipino sweets.

Recipes are as follow--

Pineapple Wontons with Coconut Milk-Pineapple Juice Dipping Sauce

Filling:1/2 cup of fresh pineapple, minced2 T of unsalted butter2 T granulated sugar

Dipping Sauce:1/2 cup pineapple juice2 T granulated sugar2 T coconut milk

For the filling, mix all the ingredients in a saucepan and cooked it down until the pineapple is caramelized. Use 1 tsp of the per wonton wrapper. For the Dipping Sauce, mix all the ingredients in a saucepan and reduce until thickened.

Sweetened Thai Banana and Macapuno Wontons with Coconut Milk-Brown Sugar Dipping Sauce

For the filling:

1 pc sweetened thai banana, minced

4 T macapuno strings, minced

For the dipping sauce:

1/2 cup coconut milk

4 T dark brown sugar

For the filling, combine the banana and macapuno. Use 2 tsp of the filling per wonton wrapper. For the Dipping Sauce, reduce the coconut milk and brown sugar until thickened.

Vietnamese Chicken Pho
Recipe Source: Jaden of Steamy Kitchen from her new book The Steamy Kitchen Cookbook

Equipment:
Frying pan

Large stockpot

Tongs

Strainer, sieve or colander

Bowls for serving

Preparation Time: 45 cooking time + 6-8 minutes to cook noodles based on package directions

Servings: Makes 4 servings

Ingredients:

For the Chicken Pho Broth:

2 tbsp. whole coriander seeds

4 whole cloves2 whole star anise

2 quarts homemade chicken stock (or store-bought)

1 whole chicken breast (bone in or boneless)

½ onion

1 3-inch chunk of ginger, sliced and smashed with side of knife

1 to 2 tbsps. sugar

1 to 2 tbsps. fish sauce
1 lb. dried rice noodles

Accompaniments:
2 cups bean sprouts, washed and tails pinched off

Fresh cilantro (coriander) -- I used CULANTRO

½ cup (50 grams/approx. 2 ounces) shaved red onions

½ lime, cut into 4 wedges

Sriracha chili sauce

Hoisin sauce

Sliced fresh chili peppers of your choice

Directions:
To make the Chicken Pho Broth: heat a frying pan over medium heat. Add the coriander seeds, cloves and star anise and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices to avoid burning. In a large pot, add all the ingredients (including the toasted spices) and bring to a boil. Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently. Use tongs to remove the chicken breasts and shred the meat with your fingers, discarding the bone if you have used bone-in breasts. Taste the broth and add more fish sauce or sugar, if needed. Strain the broth and discard the solids.

Prepare the noodles as per directions on the package.

Ladle the broth into bowls. Then divide the shredded chicken breast and the soft noodles evenly into each bowl. Have the accompaniments spread out on the table. Each person can customize their own bowl with these ingredients.

Chocolate WontonsRecipe Source: Jaden of Steamy Kitchen from her new book The Steamy Kitchen Cookbook

Equipment:

Small bowl

Pastry brush

Plastic wrap and/or damp paper towels

Wok or medium-sized pot

Frying thermometer

Preparation time: 15 minutes + 15 minutes cooking time (for 12 wontons)

Servings: Makes 12 wontons.

Ingredients:
1 large egg

1 tbsp. water

12 wonton wrappers, defrosted (keep wrappers covered with damp towel)

12 pieces or nuggets of chocolate (use any type of chocolate you like)

High-heat oil for frying (i.e., vegetable oil, corn oil)

Confectioners’ sugar (icing sugar) for sprinkling

Directions:
In a small bowl, whisk together the egg and water to make an egg wash. On a clean, dry surface lay 1 wonton wrapper down with a point toward you, like a diamond. Place 1 piece of chocolate near the top end of the wrapper. Brush a very thin layer of the egg wash on the edges of the wrapper. Fold the bottom corner of the wrapper up to create a triangle and gently press to remove all air from the middle. Press the edges to adhere the sides. Make sure the wrapper is sealed completely. Repeat with the remaining wrappers and chocolate pieces. Keep the folded chocolate wontons covered under plastic wrap or a damp paper towel to prevent them from drying.

In a wok or medium pot, pour in 2 inches (5 cm.) of high-heat oil. Heat the oil to 350º F (180º C) and gently slide a few of the chocolate wontons into the hot oil. Make sure you don’t crowd the chocolate wontons. Fry the wontons for 1 ½ minutes, then flip over and fry another minute until both sides are golden brown and crisp.

Make sure you check out the Daring Cooks Blogroll for more Pho and Wontons!

TWD: All Spice Crumb Muffins

Fall is finally here, my favorite time of the year! The best time to be in love... for cuddling and snuggling... for long walks and hikes... for staying in to watch college football while eating take out Thai food... for toe socks and comfy jammies... for silk pashminas and cashmere sweaters.... Ha ha! I don't know if it's the season or what not, but I am extra happy these days. Life is beautiful!

Biting into this muffin is like biting into fall! The nutty, peppery taste of the all spice is very prevalent. The crumb top is sweet and crunchy, the muffin has a good crumb and smells oh so good!

Not that they are not perfect as they are now, but next time, I will add some apples and applesauce for pockets of gooey surprise in every bite.

This week's TWD recipe was chosen by Kayte of Grandma's Kitchen Table. Visit her blog for the recipe and to read her story. Check out the other TWDer's and what they are baking in their kitchen.

Happy Tuesday, everyone!

Roasted Stuffed Cornish Game Hen Wrapped in Bacon

Cooking for one, or two, is challenging, especially if one is not a big fan of leftoverses (too much leftovers). That's why I love cornish game hens. Aside from the fact that they are tastier than a regular chicken, there is just enough left over for another meal or two; unlike with regular chicken, you can lay eggs by the time you are done finishing up the leftoverses, LOL!

I was craving roasted chicken and bacon earlier today, thus for dinner, chicken wrapped in bacon, yum! Heck, I feel guilty already. I feel guilty when I eat bacon or anything really good. The feeling of guilt about enjoying anything and everything extra good is the Catholic in me. I'll balance it out by making brussels sprouts (my penance, ha ha!). I got some brussels sprouts this weekend when I was at the market; I want to serve it as a side dish for Thanksgiving this year, so I am going to "test kitchen" the recipe I will be making of the brussels sprouts.

Wrapping bacon on the chicken for roasting lends it a dramatic smoky flavor, plus the chicken always comes out moist and juicy. I usually brine my chicken, to make it moist and flavorful, but in this recipe, the bacon does the trick.

Roasted Stuffed Cornish Game Hen Wrapped in Bacon

For the chicken:

1 cornish game hen

4 pcs bacon

For the stuffing:

1/2 cup herbed croutons

1 celery stalk, minced

1 carrot, minced

4-5 roasted french chestnut (optional), minced

1/2 of an apples, minced

3 T chicken stock

Preheat oven to 375 degrees F. Wash chicken. Pat dry with paper towel inside and out, rub with salt inside and out. Set aside.

Put herbed croutons in a freezer bag and crush just to break it down but do not pulverized. Add chicken stock to moisten the croutons. Add all the other ingredients and shake in a bag to mix.

Stuff and truss the chicken. Transfer to a roasting pan breast side down. Bake for about 40 minutes (20 minutes per lbs as a rule), then crank the oven to 425 degrees and roast breast side up for another 5 minutes or until browned. Remove from oven and let it rest for about 5-7 minutes.

Charred Brussels Sprouts and Apples

225 grams brussels sprouts

1 1/2 Fuji apples, diced

2 T fat drippings (or olive oil)

2 T applesauce

2 T fried shallots

sea salt

freshly ground black pepper

Bring 4 cups of water to boil, add salt, add brussels sprouts and cook for about 3-5 minutes. Drain into a strainer. You will notice that the brussels sprouts will still be medium cooked but the residual heat will cook it to perfect tenderness. Heat skillet, add 2 T of fat drippings, stir in brussels sprouts and apples, until charred and caramelized. Toss in fried shallots, apple sauce, add salt and freshly ground pepper, give a couple of stirs and remove from heat.

I save all my meat/fat drippings in a jar and keep it in the reefer. I learned early on in life by watching my family cook that it's the best way to flavor stir fry, fried rice and sauces.

Brioche Bread Pudding with Duche de Leche

I always have a loaf of brioche in the freezer. It's a staple in my house, like apples and couscous and onions and garlic. There is nothing better than a brioche french toast to makes one's morning spectacular, or a brioche-nutella-banana panino when I'm craving for something sweet in the middle of the night.

While cleaning the pantry yesterday, I found the can of dulce de leche that I have been meaning to "test kitchen" to see if it's comparable to a homemade dulce de leche. I wanted to use this on a cupcake initially, but I was kinda idiotic this morning and cut-off the cheek/side of my index finger (yikes) while cutting brioche bread for toast, thus limiting my cooking capabilites for today (and I am guessing for the next few days), so I settled into making Brioche Bread Pudding with Dulce de Leche. I also had some one-more-day-and-I-will-be-overripe bananas in my counter and some left over pineapple from yesterday so I decided to toss those in, too.

Brioche Bread Pudding with Dulce de Leche

1 lb of Brioche, cut into 1/2 inch cubes

2 ripe bananas, cut into 1/4 inch cubes

1 cup pineapple, cut into 1/4 inch cubes

1/2 -3/4 cup granulated sugar (depending on how sweet you want it)

1 12-oz can of Evaporated Milk

1 cup 1% milk (you can use 2% or whole)

1 1/2 stick butter, melted

1 tsp pure vanilla extract

1 T dark rum

1 14-oz can of dulce de leche (or condensed milk)

Preheat the oven to 350 degrees F. Butter a 9x13x3 baking pan. Arrange the bread, the bananas and pineapple in the pan so that it is distributed well. Sprinkle the sugar evenly into the bread mixture. Mix the evaporated milk, 1% milk, vanilla and rum. Add the melted butter to the liquid mixture and pour over the bread, distributing evenly and making sure everything gets saturated with the liquid. Do not mix, unless you want a soggy pudding. Let it sit for about 5 minutes just so the liquid can be absorbed by the bread to make the last step easier. Lastly, Spread the dulce de leche (or condensed milk) on top of the mixture.

Bake for about 40-45 minutes - just until you see the sides are pulling away from the pan and the center is solid when you insert a cake tester or a toothpick. Cool before slicing.

My brother, Marlon, loves loves loves bread pudding. I always make bread pudding for him when I go home. This one came out real tasty, so I will definitely make this for him next time. The marriage of the buttery brioche, the heady sweet taste of ripe bananas and pineapple and sweetness from the dulce de leche is like a little slice of heaven. Even better, served a la mode, it's like a plate of a very delicious sin (GRIN).