Saturday, September 24, 2011

"That Girl Can Cook"

Hey Peeps, took a short leave of absence but I am back and will begin writing my usual 3 a week to fulfill my obligation to "The Man". I have several unfinished blogs over the past 3 weeks and this one I started about a 2 weeks ago and just needed an ending. My muse and co-writer Sarah C and I are just in a funk right now as we consider ourselves "That Girl" but it seems like girls like us never get a fair shake in love or life for whatever reasons. So here we go tonight with a great down home comfort food recipe and a blog about girls like us.

THAT GIRL!!!! That girl that makes your heart pound, the one that makes you wonder who she really is inside and keeps you guessing as to her intent. That girl, the one that makes you think twice about what you're thinking, changes your perspective as to what should be and what could be. That girl, who fills your heart with laughter and makes you lust for that internal sunshine so that you'll never feel alone in the dark. Who is that girl?
She is the one who makes your world a better place. Passionately fills your sexual desires and makes you crave to be inside of her as you kiss her with lustful presence. She is not scared to jump when provoked but still keeps her womanly demeanor as not to embarrass those surrounding her. She will think, solve and rationalize any issue that comes before her with the utmost care and come to genuine conclusions. She is loved by many and loves all of those in her circle so much she will protect and honor them on a continuous basis. Til they trespass against her. She is the one that can carry on and amaze you and those around her with stimulating conversation and never be the one to show the slightest ignorance of any issue. She is the one you don't know but think you do.

It is often impossible to understand a "that girl" as men love her and enjoy her company and women that don't know her well make assumptions regarding her knowledge and skill as they are intimidated by her presence. she is the one that seems to have the world by the balls and will squeeze the life out of them if she deems fit but is never happy in her own self. A mask, a facade or a genuinely deep person with fears and emotions like the rest of us that knows how to wear a camouflage of smiles. She is deeply intrigued with the desire to please and satisfy, she will be a loyal and true partner through life and always have your back no matter if you are justified or not. Don't hurt her as she will crumble internally in the darkness of her soul yet be made of iron on the external alternate and never miss a stride. She will never breakdown or give in to temptations of another if she is destined to be with only one. Her passionate equal, the one that makes her walk around with little wings on her shoes and fills her stomach with butterflies, that appreciates her for who she is, was and going to be. Someone that understands that sometimes life isn't always easy but is willing to make the sacrifice to take the burdens off her chest and let her ventilate her frustrations their way with open arms and ears. Someone to satisfy her craving for lust as he shows his passion with every thrust.

I am that girl in the kitchen...I love to share my recipes and passion for cooking with all of those that will appreciate and respect me for who I am. I cook with love and passion much like the relationships I have been in, I make the most out of every minute we have. I swear my perfect partner would be the one who preps as we dance to sweet sounds, we wouldn't wait for the water to boil as we would be boiling over with passion to the sound of the rolling water steaming from the pot. Dining would be a pleasurable and sensual experience as we would feed each other every morsel with our fingers and lick them clean between bites. Then comes dessert........sweet, hot and a bit over the top as the climax to a beautiful meal.

SO now you tell me am I "That Girl"? 

Enjoy and Tasty Tastings Everyone!!!!!!

Molten Lava Chocolate Cake

makes 2-3 ramekins (1/2 c capacity)
  • 60g unsalted butter (do NOT use salted butter here!)
  • 60g good quality dark chocolate, finely chopped (I used Lindt 70%)*
  • 1 large egg
  • 1 large egg yolk
  • 1/8c (30g) caster sugar (I accidentally used 45g and it was fine…in fact I’d probably use 45g sugar if using 70% and above chocolate)
  • 1 tsp plain flour
* For milk chocolate lovers, maybe use 50%
Preheat oven to 200C, with a rack centred.
Generously butter two to three 1/2c capacity ramekins (or 3/4c if you definitely only want 2), then sift cocoa over the buttered surface and tap around so the cocoa covers all the butter.
Melt butter either in microwave (covered small bowl) or in a very very small saucepan. You want it to be hot. Remove from heat, and add chocolate. Let the heat sit and melt the chocolate.
Meanwhile, in a separate bowl with high-ish sides, whisk (high speed) egg, yolk and sugar until paler and thick, with lots of air bubbles. Go back to the chocolate butter mixture and whisk them until uniform, then whisk the mixture into the eggs gradually (I did it in 3 additions). Whisk in flour until it disappears.
Pour batter into ramekins, place in a brownie tin for ease of removal, and bake 7-10 minutes until tops are just set. Remove immediately and let cool five minutes before running a small sharp knife around the edge just at the top. Turn ramekin upside down onto a plate, and tap top and sides. Never hold the ramekin more than 2cm above the plate, because if the cake falls out, it will go splat. If it needs extra coercion, hold onto the plate and bang them together downwards on a table (not too hard obviously).
Serve with whipped cream (not plain and lazy like I did), good vanilla ice cream, or yogurt. Top with berries and berry coulis or compote, or simply just dust with icing sugar. To be honest I wish I had used berry compote, as the super-fresh farmers market berries were fantastic on their own but a just kinda sour when paired with the chocolate on their own. If you want the prettiness, maybe use a combination of coulis/compote and fresh berries.

Thursday, September 8, 2011

"Love, Lust and Other Things" "Chef Sheri's Rocking Shrimp Gumbo"

So folks life is good!!! Sorry I haven't been blogging in awhile I have had the mother of all blocks going on in my head. Confusion had set in and I wasn't exactly sure where my life was taking me. I have been in turmoil emotionally and in matters of the heart. It was rough but now that he is out of my life I feel so much better......until he called me the other day to apologize. It was lost again after that call. It took me only a few hours to snap out of it and it really hurt hearing his voice. He shattered my heart in a way few have ever done and will ever do to me again. So here we go, Love, Lust and Other Things.

Too many times in life you get tossed into something that you just can't explain. Not even your best friends understand why or what you are doing but they stand by you and know that eventually you are going to need their support when the castle crumbles to the ground. There are too many ways to fall, you fall down to your knees to pray, you fall in love and you also can fall so deep into passion and lust you suddenly don't know exactly what you are doing nor care about repercussions. You have this instant "thing". I have always said there's good and evil, love and greed and they're all inside of you and to be honest and integral it's all for you to choose. So now you have to look at each of these characteristics and see which one this relationship fits into. In my kitchen I have to do the same thing, challenge the flavors, put them to the test. See which of the unique characteristics make this the best choice for what I am trying to create and then take a leap of faith and slowly add it into the mix. Sometimes it doesn't work...there is no way and you just have to let go and try something else. Then there are those times that it blends perfectly, seamless, effortless and the flavor worlds collide into a divine creation that will stand up for itself and be there for the world to judge and enjoy. I feel like that inside. I feel like what if's are ok. I feel like I have never in my life been in this kind of situation and to be honest with you I really kind of like it. It's no secret, yet it is, it's no shock to those around me but yet to what level. To say there is passion is an understatement, there is passion like I have never felt before. There is a sense of always wanting to be in this euphoric state and for the most part I am. I could be in a crowded room yet no one else exists. I don't understand. I sleep so well now, although I usually don't get much sleep the time I get is priceless and I awake well-rested. So I am in a state of relationship limbo. A cross between love, lust and other things.
The same components relate to me in the kitchen as do life, sometimes it may seem like one big mess but in the long run it all comes together for euphoric flavors, lustful presentation and the love put into making the masterpiece. So tonight I have included my recipe for Shrimp Gumbo.....Enjoy and Tasty Tastings Everyone!!!

Chef Sheri's Shrimp Gumbo


2 lb. cleaned and deveined med. to sm. shrimp
1 (8 oz.) can crabmeat, claw or white meat, or fresh crabmeat or gumbo crabs
1 lb. okra, cut in 1/4 inch rings, cleaned
1-2 onions, chopped
3 toes garlic, chopped
2-3 stalks celery with leaves, chopped
1 green pepper, chopped
3-5 green onions, chopped
4 tbs. Not You Average Cajun Seasoning
2-3 tbsp. parsley
1 ripe tomato, cut in sm. pieces or can of tomatoes
1 can tomato sauce
Season to taste with salt, pepper, red pepper, thyme, basil

Start gumbo in 5-quart pot. Make roux with 2 large tablespoons shortening to 1 large tablespoon flour. Stir until medium brown. Add seasonings and shrimp and cook until shrimp are pink and onions soft. Add hot water to half fill pot. Always keep gumbo at a simmer, never boil. Add tomatoes and sauce. Fry off okra in well-greased frying pan on low fire and turn frequently to keep from burning. Cook until it loses its ropiness, and drain on paper towels, about 15-20 minutes. Add okra and crabmeat to gumbo and simmer for 30-45 minutes.
Serve over hot fluffy rice, with French bread or crackers. Tabasco may be added to plate, also gumbo file, if desired. Water may be added to thin, it should be a rust color, the combination of the roux and tomatoes