Cooking with Mumu: [Update] There are 3 new posts in "Simply Recipes"

Simply Recipes

Here is the Simply Recipes update for cookingwithmumu@gmail.com

Noodles with Mushrooms and Lemon Ginger Dressing
Jamaican Jerk Burgers
Chocolate Cookies with Cocoa Nibs and Lime

There are 3 new posts in "Simply Recipes"

Noodles with Mushrooms and Lemon Ginger Dressing

Please welcome guest author Jaden Hair of the ever-so-Steamy Kitchen. ~Elise

Because I'm the resident foodie here in my neighborhood, I'm usually the one hosting dinner parties. And that's totally fine by me because of all the recipe development and testing that I have to do every week. I'd rather feed my friends than to see all the food go to waste. But sometimes, the recipe development goes awry and the dish just fails. Yes, so bad it would ruin my rep as the kitchen superstar. In those moments, I whip out my never-fail-save-my-dinner-party dish. Of course, I hide all evidence of the earlier recipe disaster in the trash.

So, what's that dish? Well, honestly it's not even MY recipe, it's part of a recipe from Heidi's 101 Cookbooks blog called Otsu. I've committed to memory the lemon-ginger dressing that's in the Otsu dish and use it for everything - tossed with warm noodles, drizzled on roasted cauliflower, as a salad dressing and even to top grilled fish. Yes, it's that good.

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Jamaican Jerk Burgers

Grilling this weekend? Try this spicy jerk burger. From the recipe archives. ~Elise

Looking for a way to spice up a summer barbecue? Try these hamburger patties, seasoned with a homemade Jamaican jerk spice mixture of Scotch bonnet peppers, allspice, thyme, cinnamon, nutmeg, green onions, and garlic. Scotch bonnets, or their habanero cousins, are insanely hot, so you don't really need much, half a 1 1/2-inch long pepper, seeds removed. Some people substitute jalapenos, but the flavor really is different, so I would stick to Scotch bonnets or habaneros if you can get them. Cool off the chili heat with a citrus, mayo-based coleslaw. The oil in the mayo helps to absorb the spicy chili, to take the edge of the heat.

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Chocolate Cookies with Cocoa Nibs and Lime

I made these cookies on a whim the other night after looking at some very fancy chocolates online made by some hip and trendy chocolatier in Paris. One of them was chocolate and lime and as I saw it I thought, "Well that seems intriguing! I do believe I'll head to the store and pick up some limes and try that out as a cookie. And you know what? I bet it would be even better with some cocoa nibs!" After a quick stop at the market and a small rendezvous in the kitchen I tasted what had to be one the most flavorful cookies I'd ever eaten. I brought them to Elise and her parents and all agreed that this cookie is fantastic. It's floral and dark, with a taste that reminds you of nights on the beach with friends. A perfect cookie for dipping into a chilled glass of lemonade or limeade.

For those who aren't familiar with cocoa nibs they're pieces of roasted, crushed up cocoa beans. They're fragrant, dark, bitter bordering astringent and have a pure taste of raw chocolate with notes of coffee. Plus, they have a delightful crunch much like a nut. You cannot substitute chocolate chips for cocoa nibs. Do yourself a favor a buy some at the store or online; once you try them you'll be in love, using them in everything from cookies to ice cream, to smoothies and granola.

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