[ world famous recipes ] Chocolate Chip Angel Food Cake

Chocolate Chip Angel Food Cake   1 1/4 cups
cake flour(not self-rising)   1 1/2 cups superfine sugar  
14 large egg whites, room temperature   1 1/4 teaspoons cream
of tartar   1/2 cup coarsely grated bittersweet
chocolate(about 1 1/2 ounces)     for the ganache 1/2 cup
low-fat buttermilk   1 1/2 cups chopped bittersweet
chocolate(about 5 ounces)     1.   Heat oven to 350° Sift flour
into a mixing bowl, then resift flour with 3/4 cup sugar.    
2.   In the bowl of an electric mixer fitted with the whisk
attachment, beat egg whites on medium speed until frothy. Add cream
of tartar; beat until whites have tripled in size, about 3 minutes.
Slowly add remaining 3/4 cup sugar; beat until firm and glossy, 1
to 2 minutes.     3.   Transfer egg whites to a large metal
mixing bowl. Gently fold in flour mixture in three additions,
mixing from bottom of bowl (try to use fewest strokes possible).
Fold in grated chocolate, and mix. Pour batter into a 10-inch
nonstick angel-food-cake pan, and run a knife through center of the
batter to release any air bubbles. Bake until top becomes golden
brown, 40 to 45 minutes.     4.   Invert the pan over the neck
of a bottle, and cool about 1 hour. Loosen the cake from the pan
with a flexible knife, and turn the cake over onto cake stand.  
  5.   Make ganache: Heat buttermilk over medium heat; add chopped
chocolate, and stir slowly until melted. Since buttermilk will
curdle slightly, strain mixture through a very fine sieve, and stir
slowly until smooth. Spread ganache over top of cooled angel-food
cake, and allow to harden slightly before serving.            

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[ world famous recipes ] Aztec Pudding

Aztec Pudding
1 small onion, chopped
1 clove garlic, chopped
2 cans tomato sauce
1 can water
1 beef bouillon cube
1 pinch salt
1 pinch marjoram
1 pinch cumin
1 pinch oregano
2 bay leaves
24 tortillas
3 cups grated Cheddar cheese
1 quart sour cream
Salsa
Fry onion and garlic in oil. Add tomato sauce, water, and bouillon
cube. Simmer. Fry tortillas, dip in sauce, put in layers in
casserole: tortillas, salsa, cheese and sour cream. Repeat layers.
Bake 30 minutes at 350 degrees F.

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[ world famous recipes ] Chaya Brasserie Spicy Louisiana Shrimp Soup

Chaya Brasserie Spicy Louisiana Shrimp Soup
Source: Los Angeles Times - Chaya Brasserie, Los Angeles, California

Chile Paste
3 dried pasilla peppers
2 tablespoons dry white wine
Water

Place peppers in small saucepan. Add wine and 1/4 cup water. Bring to
a boil and simmer until peppers have softened, 2 to 3 minutes. Pour
in blender. Add 2 tablespoons water and blend until fairly smooth, 10
seconds. Add 2 to 3 tablespoons water if needed to reach desired
consistency. Strain into small bowl. Set aside. Makes 1/4 cup.

Shrimp Stock
1/4 cup olive oil
1/2 onion, diced
1 small carrot, diced
2 stalks celery, diced
1/4 cup tomato paste
1/2 pound medium shrimp
2 tablespoons brandy
2 tablespoons dry white wine
8 cups chicken stock

Heat oil in large saucepan over medium heat. Add onion, carrot and
celery and sauté until softened, 5 to 6 minutes. Add tomato paste and
cook, stirring, 2 to 3 minutes. Add shrimp. Sauté until shrimp is
cooked, 1 to 2 minutes. Add brandy and wine and bring to boil. Cook
until alcohol has burned off, 1 to 2 minutes, then add stock and
return to boil. Reduce heat and simmer 45 minutes. Strain stock and
reserve; discard vegetables and shrimp.

Assembly
1 tablespoon olive oil
1 red onion, diced
1/4 pound banana squash, diced
2 tablespoons Chile Paste
1/2 cup Arborio rice
Shrimp Stock
1 cup ranchero cheese, crumbled
2 tablespoons whipping cream
12 large shrimp, peeled and deveined
2 eggs, lightly beaten
Salt

Heat oil over medium heat and add onion. Sauté until softened, 2
minutes. Add squash and Chile Paste. Sauté a few minutes to heat. Add
rice and Shrimp Stock. Cook and stir occasionally 30 minutes.

Add cheese, whipping cream and shrimp. Cook 10 seconds, then add
eggs. Add salt to taste and stir well.

Yields 6 servings.

Each serving: 291 calories; 1,258 mg sodium; 117 mg cholesterol; 14
grams fat; 18 grams carbohydrates; 19 grams protein; 0.49 gram fiber

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[ world famous recipes ] ~Cafe Tu Tu Tango Black Bean Salsa~

Cafe Tu Tu Tango Black Bean Salsa - Great as an appetizer!
Source: Miami Herald - Miami, Florida - October 15, 2000

8 ounces dried black beans (or can use a can of already cooked black
beans, rinsed and drained)
1 1/4 cups fresh or frozen corn kernels
1 pound tomatillos, peeled and diced
1 bunch green onions, white and green parts, finely chopped
1 green bell pepper, diced fine
1 red bell pepper, diced fine
1/4 cup olive oil
1/4 cup red wine vinegar
Hot pepper sauce
Worcestershire sauce
Cumin
Salt and pepper

Place black beans in a large pot, cover with water and soak
overnight. Pick out any split beans. Strain, return to pot and cover
with fresh water. Bring to a boil, reduce heat and simmer until beans
just begin to burst, about 1 1/2 hours. Strain gently and cool.

Toss beans with corn, tomatillos, onions, peppers, olive oil and
vinegar. Season to taste with the hot pepper sauce, Worcestershire,
cumin and salt and pepper. Refrigerate at least 3 hours.

Serve chilled or at room temperature.

Makes about 7 cups.

Per 1/2 cup serving: 106 calories, 4 grams protein, 14 grams
carbohydrate, 4 grams fat (0.6 gram saturated), 34 percent calories
as fat, 2.5 grams fiber, 0 cholesterol, 4 milligrams sodium

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