The Requested Recipes

I've been promising a bunch of people that I would post up some of my most requested recipes (and some current new faves). In the interest of not pissing too many of them off, today's blog is all about the Request. Ask and you shall...well, you know.

Peach Brandy Sauce (great on pork!)

You Need:

- 3-4 medium sized peaches - skin peeled, pit removed and sliced.

- 1/4 cup sugar

- 1 tbsp cornstarch

- 2 tbsp brandy

- dash nutmeg

- Dried or fresh cilantro

- 1/2 tsp butter

- S&P to taste

To do:

1. Whisk together the sugar and cornstarch.

2. In a small saucepan, toss together the peaches, sugar and nutmeg and cook until peaches are just softened (less than 5 minutes).

3. Add in brandy and reduce the sauce another 5-10 minutes until thickened. Add butter to give sauce a nice gloss and season to taste.

4. Right before serving, add fresh cilantro (if using dried, add in with the brandy).

Best Ever Brownies

You Need:

- 8 tbsp. (1 stick) unsalted butter, cut into pieces (plus h

ave some extra for the pan)

- 1 cup flour (spooned, leveled and sifted)

- 1/4 cup best cocoa powder

- 1/2 tsp. baking powder

- 1/2 tsp. salt

- 8 ounces semisweet chocolate, chopped

- 1 1/4 cups granulated sugar

- 3 eggs (mixed)

To Do:

1. Preheat oven to 350.

2. Pan needed: 9" square baking pan. Brush pan with butter. Line bottom and sides with parchment paper. Be sure to leave an overhang - it will make it easier to remove the brownies. Butter the paper once it's in and all wrinkles removed.

3. Whisk together flour, cocoa, baking powder and salt in a small bowl.

4. Find a glass bowl that sits nicely over one of your pots (make sure it's big enough). Fill the pot halfway with water, bring to a boil. Put the chopped chocolate and butter into the bowl over the gently simmering water and stir occasionally unti

l melted and incorporated. Cool slightly.

5. Add sugar to the chocolate/butter mixture, then temper in the eggs. Combine.

6. Add flour mixture and mix until just moiste

ned. Do not overmix. Transfer to prepared pan and smooth out the top.

7. Bake for approximately 60 minutes, until a toothpick inserted into the center comes out with a few crumbs. Note: You do not want the toothpick to be perfectly clean - you'll end up with dry brownies.

8. Allow to cool for 10-15 minutes. Pull on overhanging parchment to remove the brownies from the pan and allow to cool before cutting. Enjoy!

Blueberry Yogurt Muffins

You need:

- 1 cup rolled oats
- 1 cup yogurt
- 1/2 cup vegetable oil
- 3/4 cup brown sugar
- 1 egg- 1 cup all purpose flour
- 1 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 cup blueberries

To do:
1. Soak the oats in the yogurt.

2. Add oil, sugar and egg and beat well.

3. Sift in flour, salt, baking soda and baking powder.

4. Before stirring, sprinkle blueberries over the flour mixture. Stir to blend (I always keep just a bit of flour back when I do anything with blueberries and roll them in them before adding - this helps stop "bleeding").

5. Fill muffin cups and bake at 400* for 20 minu

tes.
Should make 12 large muffins.

Cranberries can be used instead of blueberries.

Fresh Creamed Corn

You Need:

- 8 ears of fresh corn (husked, obviously)

- 2 tbsp. salted butter

- 1/2 cup of finely chopped onion

- 2/3 cup of heavy cream

- 1 tsp. sugar

- Salt and pepper, to taste

To Do:

1. You have to get the kernels off the cob - no easy feat. Get a SHARP knife. Cut off the pointy end (giving you stability) and place the cob in a shallow bowl. Remove kernels. Turn your knife around and use the back of it, scraping it down the cob again, to get the pulp.

2. In a medium-large saucepan melt the butter. Add onions and cook until softened. Add the corn kernels, pulp and 1 cup of water. Bring to a boil and reduce to a simmer. Cover and cook 20 minutes until the corn is tender (but not too soft). Stir occasionally.

3. Add the cream and sugar and simmer, uncovered, until the sauce has reduces (5 mins or so). Season with S&P.

Crockpot Chili

You Need:

- 1 pound ground beef

- 1/2 large onion (red, yellow, vidalia, whatever), chopped fine

- 1 large tomato, finely chopped

- 1 red pepper and 1 green pepper, finely chopped

- 1 package mushrooms (or 10-12 good sized), roughly chopped - use a variety for interest (cremini, white button, oyster, etc)

- 2 cobs of corn - shear the kernels off. Alternatively, use around a cup and a half of frozen corn.

- 1 can of pork & beans

- 1 can of red kidney beans (or bean mixture, I've used white kidney too)

- 1 large can of stewed tomatoes

- Chili powder, cumin, Tex Mex spice (Clubhouse mix), ancho chile powder or, alternatively, red pepper flakes

- Salt and pepper, to taste

- Dash of Worcestershire sauce and a dash of hot sauce (if so inclined)

- 1 can of tomato paste - reserved

To do:

1. Brown ground beef.

2. Chop all ingredients

3. Toss everything - except tomato paste - into your slow cooker. Cook on low for 5 hours, stirring occasionally.

4. Season - I don't really measure, I just toss it all in and taste along the way.

5. At the 5 hour mark, it will be watery. I add in 1/2 can of tomato paste to thicken. Re-season as needed. Recover and cook another hour.

6. After that hour, I add the last 1/2 can of tomato paste and re-season. I leave it, uncovered, to cook another 20-30 minutes.