Tuesday, December 29, 2009

Emeril's Tchoup Chop

Unusually we ate out this Christmas day, which was a pleasant relaxing day for me and with no leftovers to go to waste...

We walked in to Emerils Tchoup Chop and were immediately greeted at the door. If you have never been the restaurant is beautiful inside with stunning glass flower chandeliers, and a lily pond through the centre.

We were seated promptly to a nice table at the end of the pond and met by our very attentive waiter. We ordered wine and beer and perused the menu. They had a special Chritsmas day menu as well as the regular a la carte. Whilst looking we munched on Emeril's house prawn crackers with an asian dipping sauce...yummy

We chose for appetisers
Polynesian “Kicked Up” Crab Cake Mango-Habanero Butter Sauce and Caramelized Pineapple Compote
Wasabi Cured Lomi Lomi Salmon Napoleon Avocado, Tomatoes, Crème Fraîche, Crispy Wontons
Fried Goats Cheese salad with Sirachi sauce & crispy pancetta

Entrees were
Grouper (from the Christmas menu)
Garlic Grilled Black Tiger Shrimp on Chinese Style Noodle Cake with a Lemongrass Infused Wild Mushroom Crèma
Tender Beer Braised Beef Short Ribs on Caramelized Onion Mashed Potatoes and Sweet Garlic Cabernet Reduction
Mongolian Barbeque Grilled Pork Tenderloin Caramelized Sweet Onion-Orange Confit, Stir Fried Lomein Noodles

All was extremely tasted, the down point being the temperature of the Shrimp dish which arrived a touch cool. High points were the grouper and short ribs.
For dessert we chose items off the Christmas menu - A gingerbread cake and a Candy Cane creme brulee.. the creme brulee was to die for and the highlight, for me, of the whole meal.

Servive was attentive throughout and we tipped large ( well it was Christmas Day!!) We'll be back..it was out 5th visit, but the first time for my parents who loved it.

We dined here Christmas Day, and for four of us with two rounds of cocktails, appetisers, entrees and desserts & tip the bill was $300 - well worth it...

Emeril's Tchoup Chop
The Royal Pacific Resort

6300 Hollywood Way
Orlando, FL 32819

Mango & Jalapeno Chutney

Whilst channeling Martha Stewart this Christmas I made some delicious jams and chutneys...here is my favourite, Mango & Jalapeno Chutney.


• 4 cups mangoes (Ripe) – skinned, stoned and chopped

• 1/2 cup lime, seeded and chopped (with skin)
• 1 cup yellow onion diced
• 1/2 cup fresh ginger, Grated
• 3 garlic cloves, minced
• 6 jalapenos, broiled, skinned, deseeded and chopped
• 2 cups light brown sugar
• 1 cup apple cider vinegar
• 1/4 cup fresh orange juice
• 1/4 cup fresh lemon juice
• 1 tablespoon whole mustard seeds
• 1 tablespoon dried red pepper flakes
• 1 teaspoon cinnamon, Ground
• 4 cloves (will be removed at end of cooking)

1.Place all ingredients in heavy saucepan over medium heat.

2. Bring to boil.
3. Lower heat and simmer for about 20 minutes, stirring frequently.
4. Remove from heat, cover, and let stand for about 12 hours.
5. Again bring to a boil, lower heat, and cook for 15 minutes, stirring frequently.
6. Remove from heat  and remove cloves. Pour into hot sterilized jars.( I sterilized by simmering lids and jars for 20 minutes – you could do in the oven too)
7. Place in a canning bath and cover on a medium heat for 10 mins… remove and leave to cool for 12 hours before moving
8. Label and enjoy

Thursday, December 3, 2009

Apple & Cranberry Muffin Cakes

With apples so plentiful at the moment these muffin cakes are a delicious way of using them up.. The recipe makes 12-14, but can easily be doubled for more.
Delicious on their own or with a spoon of vanilla ice cream.
I recommend that you use muffin case inside a muffin tin as the mixture with spread the cases.

• 1 1/2 cups all-purpose flour
• 1/4 cup white sugar
• ½ cup light brown sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon pumpkin spice
• 1/3 cup vegetable oil
• 2 eggs
• 1/2 cup milk
• 2 apples - peeled, cored and chopped
• 1/2 cup dried cranberries

• 1/2 cup light brown sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

1. Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder and cinnamon and pumpkin spice. Mix in oil, eggs and milk. Fold in apples and cranberries. Spoon batter into prepared muffin cups, filling to the top of the cup.
3. In a small bowl, stir together 1/2 cup sugar, 1/3 cup flour, butter and 1 1/2 teaspoons cinnamon. Rub together with fingertips and sprinkle over unbaked muffins.
4. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.



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