As a memorial to her father, Caroline Rhea shares his favorite chocolate sauce recipe. A closely kept secret for decades, this decadent and dark chocolaty delight topped ice cream and many an evening with family and friends in the Rhea household. Use wisely. Not all meals will be special enough for David Rhea’s recipe. But when the occasion warrants, he’ll be there with you to indulge.
2 squares of unsweetened chocolate
1 tablespoon butter
1/3 cup white sugar
1/3 cup water
Melt 2 squares of unsweetened chocolate and 1 tablespoon of butter in a double boiler.
Add 1/3 cup white sugar to the mix and stir.
Add 1/3 cup boiling water, continue stirring until sauce thickens.
Turkey can tend to dry out on the grill so I add extra virgin olive oil for moisture and flavor. Also, putting basil and cheese on the inside adds a fun surprise flavor. Turkey meat is also a lighter alternative to beef on these hot summer nights.
Ingredients for the Crispy Chicken:
1 tablespoon kosher salt
4 cloves garlic, minced
3 shallots, minced
2 teaspoons minced, fresh thyme
1 teaspoon coarsely ground black pepper
8 chicken thighs, 5-6 ounces
4 cups brown chicken stock
Ingredients for the Red Grape Salad:
1 1/2 cups halved red seedless grapes, cut lengthwise
1/4 cup fresh packed parsley leaves
1 1/2 teaspoon sherry vinegar
1 teaspoon honey
2 teaspoons minced black winter truffle
1/4 teaspoon extra virgin olive oil
Pinch of salt
In a shallow bowl, combine the salt, garlic, shallots, thyme, and pepper. Toss the chicken thighs in the mixture. Place in a plastic re-sealable bag. Transfer to the refrigerator and let sit overnight.
Remove the chicken from the refrigerator and wipe off the marinade. Place the chicken in a dry, heavy cast-iron skillet, skin-side down, and set over med. heat;’ adjust the heat if necessary so you can hear the chicken sizzling gently. Cook for about 20-25 minutes without turning; the skin should be brown and crisp, but the chicken should be barely cooked through, with the uppermost meat raw. Remove the thighs from the skillet and transfer to a roasting pan, skin side up. Preheat the oven to 400 degrees F.
Place the chicken stock in a saucepan and over medium-high heat. Reduce the stock by half. so that 2 cups remain, about 10 minutes. Pour the reduced stock into the roasting pan with the chicken. Place the roasting pan in the oven and cook for 15 minutes. When cooked, transfer the chicken to a plate; reserve the e pan juices. Set aside on the stove top to keep warm.
While the chicken is cooking prepare the Potato Pancakes, making each pancake 4″ in diameter.
1 each cooked lobster tail, approximately 4 to 6 ozs.
1 each ripe avocado, peeled, seeded and sliced
4 tbsp butter
1 each garlic clove, minced
2 tbsp pine nuts
1 cup champagne
2 tbl fresh basil, minced
Pinch red chile flakes
Pinch salt and pepper
small basil leaves for garnish
Lightly salt and pepper the filet mignons.
In a skillet over medium high heat, melt 2 tablespoons of butter. Add the filet mignons and sauté gently to brown both sides – about 3 or 4 minutes a side.
Transfer the filet mignons to an oven-proof pan and roast at 350 degrees for about 10 minutes for medium rare. Use the skillet for the next step.
Slice the lobster tail into four thick medallions. In the same skillet used for the filet mignons, lightly sauté the lobster medallions. Remove the lobster medallions from the skillet and reserve on a plate. Use the skillet for the next step.
Add the minced garlic and pine nuts to the skillet and lightly sauté. Add the Champagne. Bring to a boil and reduce the Champagne to about ¼ cup. Add the basil, a pinch of red chile flakes and a pinch of salt & pepper. Remove from heat until ready to serve.
To serve, place a cooked filet mignon in the center of each dinner plate. Arrange a few slices of avocado over each filet mignon. Place the lobster medallions over the avocado.
Reheat the reduce champagne mixture. Quickly whisk in 2 tablespoons of butter to form a creamy sauce. Remove from heat. Do not boil the sauce after the butter has been added. Adjust seasoning to taste.
Spoon the sauce over the filet mignons. Garnish with the basil leaves. Serve with simple baked or roasted potatoes.
6 skinless, boneless chicken breast halves – cut into chunks
4 limes, juiced
1 cup water
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1 1/2 teaspoons ground black pepper
2 tablespoons vegetable oil
2 onions, chopped
1 1/2 cups chopped green onions
6 cloves garlic, chopped
2 habanero peppers, chopped
Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
Preheat an outdoor grill for medium heat.
Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.