Sweet Cream Ice Cream Base

Ingredients

2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk (whole works best)
(If you want to use this as plain ice cream, add a teaspoon or so of vanilla based on your tastes. It's really good

Directions

Whisk the eggs in a stand mixer until light and fluffy (they say fluffy, the best I usually get is frothy, just until it starts having some volume). Whisk in the sugar, a little at a time, then continue whisking until completely blended (I've never gotten the sugar to completely incorporate like for a meringue, just try and get rid of most of the grit). Pour in the milk and cream and whisk to blend, until it's a uniform color. Add fruit or vanilla. The bowl will be pretty full.

If you're doing strawberry, you start by hulling and slicing the strawberries. Then add 1/3 cup of sugar and the juice of 1/2 a lemon (a couple of squirts from the bottle or whatever). Mix it all, cover, and refrigerate for at least 1 hour (you want all that lovely syrup).

Coconut Pumpkin Soup

Ingredients

• 2 medium carrots, chopped
• 1 medium green sweet pepper, seeded and chopped
• 1 medium onion, chopped
• 1 tablespoon vegetable oil
• 1 15-ounce can pumpkin
• 1 14-ounce can unsweetened light coconut milk
• 1 14-ounce can reduced-sodium chicken broth
• 2 tablespoons packed brown sugar
• 1 medium fresh jalapeno chile pepper, seeded and finely chopped
• 3/4 teaspoon salt
• 1/2 teaspoon ground ginger
• 2 tablespoons snipped fresh cilantro or parsley

Directions

1. In a large saucepan, cook carrots, sweet pepper, and onion in hot oil over medium heat about 5 minutes or until vegetables are nearly tender. In a large bowl, combine pumpkin, coconut milk, and broth. Stir in brown sugar, jalapeno pepper, salt, and ginger. Stir pumpkin mixture into cooked carrot mixture.

2. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until heated through, stirring frequently. Before serving, stir in cilantro. Makes 12 (1/2-cup) servings.

Chicken Tikka Masala

Ingredients

• 3 whole (to 4) Chicken Breasts
• Kosher Salt
• Ground Coriander
• Cumin, To Taste
• ½ cups Plain Yogurt
• 6 Tablespoons Butter
• 1 whole Large Onion
• 4 cloves Garlic
• 1 piece (approximately 2 Inches) Chunk Fresh Ginger
• Garam Masala
• 1 can (28 Ounce) Diced Tomatoes
• Sugar
• 1-½ cup Heavy Cream
• 2 cups Basmati Rice
• _____
• OPTIONAL:
• Fresh Cilantro
• Chili Peppers
• Turmeric
• Frozen Peas

Preparation Instructions

Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.

Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.

Next you are going to add about 3 tablespoons Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.

To a rice cooker add 2 cups Basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.

After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala over top. Make sure to have some Nann bread handy, too.

BW3's Sauces

Parmesan Garlic

* 1/2 cup butter, melted
* 1 teaspoon garlic powder
* 1/2 teaspoon onion salt
* 1/4 teaspoon black pepper, freshly ground
* 1/2 cup parmesan cheese, grated

Spicy Garlic

* 1 Cup Frank’s cayenne pepper sauce
* 1/3 Cup vegetable oil
* 1 Teaspoon granulated sugar
* 1 Teaspoon garlic powder
* ½ teaspoon course ground black pepper
* ½ teaspoon cayenne pepper
* ½ teaspoon Worcestershire sauce

Medium Wing Sauce

* 1 cup Frank’s cayenne pepper sauce
* 1/3 cup vegetable oil
* 1 teaspoon granulated sugar
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon garlic powder
* 1/2 teaspoon Worcestershire sauce
* 1/8 teaspoon coarse ground black pepper

Hot Wing Sauce

* 1 Cup Franks cayenne pepper sauce
* 1/3 Cup vegetable oil
* 1 Teaspoon granulated sugar
* 1 ½ teaspoon cayenne pepper
* ½ teaspoon garlic powder
* ½ teaspoon Worcestershire sauce
* 1/8 Teaspoon coarse ground black pepper
* 2 Teaspoons water
* 2 Teaspoons cornstarch

Blazin’

* 6 fresh habanero peppers (with seeds)
* 5 lemon drop peppers (or other small hot pepper)
* 8 jalapenos (with seeds)
* 2-3 garlic cloves
* 2 cups white vinegar
* 1/4 teaspoon ground oregano
* 1/4 teaspoon ground cumin
* 1/2 teaspoon onion powder
* 1/2 teaspoon mustard powder
* fresh ground black pepper
* salt

Mango Habanero

* 2 cups Mango Nectar (found in your local grocery store)
* Any habenero hot sauce. I recommend El Yucatan. The amount is
up to you, depending on how spicy you like your wings.
* 1 Tbsp corn syrup. (sugar works too)
* 1/4 cup Frank’s cayenne pepper sauce
* 1/3 cup melted butter

Asian Zing

* 2 teaspoons cornstarch
* 4 teaspoons rice wine vinegar
* 1/2 cup corn syrup
* 1/3 cup sugar
* 1/4 cup chili-garlic sauce (sriracha!)
* 1 tablespoon soy sauce
* 1 teaspoon lemon juice
* 1/4 teaspoon ground ginger
* 1/4 teaspoon salt
* 1/4 teaspoon garlic powder

Carribean Jerk

* Tablespoons margarine
* 2 Tablespoons minced onion (white and light green parts only)
* 1 Cup water
* 3/4 Cup ketchup
* 1/2 Cup plus 2 tablespoons dark brown sugar
* 1/4 Cup apple cider vinegar
* 2 Tablespoons white distilled vinegar
* 2 Tablespoons Frank’s cayenne pepper sauce
* 2 Teaspoons ground black pepper
* 2 Teaspoons Worcestershire sauce
* 2 Teaspoons lemon juice
* 1-1/2 Teaspoons cayenne pepper
* 1 Teaspoon dried parsley flakes
* 1 Teaspoon cornstarch
* 1/2 Teaspoon salt
* 1/2 Teaspoon garlic powder
* 1/2 Teaspoon dried thyme
* 1/4 Teaspoon onion powder
* 1/8 Teaspoon ground clove
* 1/8 Teaspoon ground nutmeg
* 1/8 Teaspoon ground allspice
* 1/8 Teaspoon rubbed sage

Black Bean Croquettes with Salsa

Ingredients

2 15-ounce cans black beans, rinsed

1 teaspoon ground cumin

1 cup frozen corn kernels, thawed

1/4 cup plus 1/3 cup plain dry breadcrumbs, divided

2 cups finely chopped tomatoes

2 scallions, sliced

1/4 cup chopped fresh cilantro

1 teaspoon chili powder, hot if desired, divided

1/4 teaspoon salt

1 tablespoon extra-virgin olive oil

1 avocado, diced

Directions

Preheat oven to 425°F. Coat a baking sheet with cooking spray.

Mash black beans and cumin with a fork in a large bowl until no whole beans remain. Stir in corn and 1/4 cup breadcrumbs. Combine tomatoes, scallions, cilantro, 1/2 teaspoon chili powder and salt in a medium bowl. Stir 1 cup of the tomato mixture into the black bean mixture.

Mix the remaining 1/3 cup breadcrumbs, oil and the remaining 1/2 teaspoon chili powder in a small bowl until the breadcrumbs are coated with oil. Divide the bean mixture into 8 scant 1/2-cup balls.

Lightly press each bean ball into the breadcrumb mixture, turning to coat. Place on the prepared baking sheet.

Bake the croquettes until heated through and the breadcrumbs are golden brown, about 20 minutes. Stir avocado into the remaining tomato mixture. Serve the salsa with the croquettes.