Melt chocolate in boiling water. Add sugar and cream. Cook on low heat, stirring as necessary, until sauce gets thick. This could be as long as 30-45 minutes – or longer!
Mix all ingredients except wontons. Place wontons in miniature muffin cups and bake 350 degrees till brown. Cool. Fill cooled cups with sausage mixture and heat for 5 minutes.
(To order call 1-877-RICE -4-YOU or www.carolineplantationrice.com)
Creamy White Grits for 8
Bring chicken broth to boil. Slowly pour in grits stirring constantly. Reduce heat to low and continue to stir so grits don’t settle to bottom and scorch. In 5 minutes, grits will plump up and become a thick mass. Continue to cook for about 20-25 minutes stirring frequently. Grits should have absorbed all of the stock by now and become soft. Stir in heavy cream and cook another 10 minues. Should be like creamy oatmeal. Season with salt and pepper.
Tasso Gravy
Melt butter over low heat. Add Tasso and sauté for 1 minute browning slightly. Make a roux by adding flour and stirring until well combined. Continue to cook over low heat for about 5 minutes until roux develops a nutty aroma. Turn heat up to medium and gradually add 2 cups of the chicken broth, stirring vigorously until broth begins to thicken and is smooth. Gradually add remaining chicken broth stirring constantly until broth thickens into gravy. Reduce heat and simmer over low for 15 minutes to cook out the starchy flavor. Add parsley. Season.
Shrimp and Sausage
Preheat oven to 400 degrees. Place sausage on baking sheet and put on top rack of hot oven. Bake 10-15 minutes or until sausage is firm and juices run. Cool and cut into bite sized pieces. Heat olive oil in heavy frying pan over medium heat. Add the precooked sausage and brown for 2 minutes. Add shrimp and sauté until begin to turn pink – no longer than 1 minute. Add 1 cup of chicken broth to deglaze the pan. Add the Tasso gravy and one T. of the parsley. Bring up to boil and let simmer for 1 minute. The last ½ cup of broth is to be used to thin the gravy if needed. Divide hot grits between 8 warm bowls. Spoon the shrimp and sausage mixture over the grits. Sprinkle with remaining tablespoon of parsley and serve immediately
Prepare grill for medium heat. Brush vegetables with ¼ cup of the olive oil to coat lightly. Sprinkle vegetables with 1 t. salt and pepper. Working in batches grill vegetables until tender and lightly charred all over, about 12 minutes for peppers, 7 minutes for yellow squash, zucchini and eggplant and mushrooms; 4 minutes for the asparagus and green onions. While vegetable are still warm from the grill, pour over the following dressing: wisk vinegar, garlic, parsely, basil, rosemary and remaining 2 T. oil and ½ t. each of salt and pepper. Serve at room temperature.
Roasted Tomatoes
Cut tomatoes in half lengthwise. Take out seeds, but leave center membrane intact. Place on cookie sheet and sprinkle with oil, sugar, salt and pepper. Place in 450 degree oven and roast for 20 minutes. Tomatoes should be slightly firm, not collapsing on themselves. Cool and serve with grilled vegetables.
Place fish fillets in a nonaluminum container and sprinkle lightly with salt. In a food processor, combine the onion, ginger, cilantro, garlic, chile, lime zest, pepper, lime juice and olive oil. Using on and off pulses, pulse until a paste forms. Rub the paste evenly over both sides of each fish fillet. Cover and marinate in frig for at least 2 hours.
Sprinkle fish with salt again. Place on oiled grill rack and grill, turning once, until opaque throughout when pierced with a knife, 3-4 minutes on each side. Serve on warm plate with lime wedges.
Mix cheese, mayonnaise, parsley, mustard and salt together in a bowl. Spread thickly on bread slices. Toast in the top of a preheated broiler until surface of cheese is golden brown. Serve immediately.
Cream sugar, butter and eggs. Add dry ingredients gradually with milk. Stir in remaining ingredients (oats, butterscotch, raisins, and nuts). Drop of cookie sheet and bake at 350 degrees for 12-14 minutes.
Crush cookies and mix with melted butter. Press into a 9” Pyrex pie pan and bake at 350 degrees for 5 minutes. Cool. In top of double boiler, melt marshmallows and milk. Cool. Add liquors and whip cream. Fill pie shell. Refrigerate.
Heat oven to 400 Degrees
Mix butter, cheese, herbs, pepper well with wooden spoon. Mix in whole pine nuts. Spread mix over bread slices. Toast in oven until bread is light brown at edges – about 10 minutes. Cut each slice diagonally into two triangles and cool.
Moisten 2 18” cheese cloth squares. Line a 8” x 4” loaf pan with cheese cloth draping excess over sides. Combine cheeses and butter. Spread 1/3 of mixture into pan; sprinkle with chopped parsley. Cover with half of remaining cheese. Sprinkle with pistachios. Cover with remaining cheese mixture. Fold ends of cloth over. Press down lightly. Chill until firm – about 1 hour. Invert onto plate and carefully remove cheese cloth. Serve with sesame thin crackers.