Chocolate Espresso Cheesecake

For the filling:

• 8 ounces bittersweet chocolate
• 1 1/2  tablespoon instant espresso coffee
• 2  lbs. Philadelphia Cream Cheese  at room temperature
• 1 cup granulated sugar or equivalent sweetener
• 1/4 cup cornstarch
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon almond extract
• 1/2 teaspoon kosher salt
• 4  large eggs, at room temperature
• 1/2 cup sour cream, at room temperature

For the ganache:

• 1 cup semi-sweet chocolate chocolate chips
• 1/4 cup heavy cream (or unsalted butter & tablespoon milk)

Directions

Preheat the oven to 350 degrees F.

To make the crust:

Place the graham cracker crumbs, melted butter and cinnamon (you can also add a few drops of Almond Extract) in a food processer fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your hands, press the crumbs into only the bottom of the pan. Bake for 12 minutes. Cool to room temperature.  Spray sides of pan with Pam or grease with butter.
Meanwhile,  place bittersweet Chocolate chips it in a heat-proof bowl set over a pan of simmering water. Add the espresso and, stir until just melted. Set aside until cooled to room temperature.  This will be added to cheesecake batter.

To make the filling:

Cream the cream cheese, sugar, cornstarch, vanilla ,almond extract and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy. Reduce the speed of the mixer to medium and, add the eggs, 1 at a time, mixing well.  Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and the cooled bittersweet chocolate mixture.   Mix thoroughly and pour into the cooled crust.  Place a cookie sheet pan under the springform pan and, fill with water...This is called a water bath or Bain Marie.
Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours. Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.

For the Ganache:

Melt the semisweet chocolate chips and, place it in a heat-proof bowl set over a pan of simmering water. Add the cream and stir until just melted. Set aside until cooled to room temperature.
Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.  Shake some Cocao powder over cheesecake then drizzle the ganache over the top of the cheesecake.

Cream Cheese Filling for King Cake, Breakfast Breads, etc.

Cream Cheese and Fruit Filling
1	Can	Cherry, apple or apricot pie filling (16-ounces)
8	Ounces	Cream cheese, softened
¼	Cup	Sugar
2	Tsp	Flour
2	Each	Egg yolks
1	Tsp	Vanilla extract

Procedure Steps
1.	Using a floured roller on a floured surface, roll out the dough into a 30-by-9-inch rectangle as thin as pie crust. Let dough rest.
2.	If necessary, drain extra juice from pie filling. Mix the softened cream cheese with the sugar, flour, egg yolks and vanilla. Spoon an inch-wide strip of fruit filling the length of the dough, about 3 inches from the edge. Spoon the cream cheese mixture alongside the fruit, about 3 inches from the edge. Brush the exposed dough with egg wash.
3.	Fold or roll one edge of dough over the cream cheese and fruit in jelly roll fashion, and continue to roll the dough to the end, then brush with a little egg wash. Gently place one end of the filled rolled dough onto the buttered baking sheet pan, and then ease the rest of the roll onto the pan, joining the ends to form the loop or circle. Add more egg wash to “glue” the ends together. And then pick up from step 7 in the dough procedures above.

http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-index/dessert-recipes/Cannoli-Cream-Banana-Parfaits

 .Not your Momma's Banana Puddin'.

http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-index/dessert-recipes/Cannoli-Cream-Banana-Parfaits

Mardi Gras

http://www.history.com/topics/mardi-gras

     Mardi Gras 2011 officially started on Jan.6th, the  Epiphany or "Twelfth Night."   In New Orleans the celebrations begin that night  until Fat Tuesday which this year is on March 8th; it is always the day before Catholic Lent.  Every weekend the parades roll all over the city and, there are lots of parties and Balls to attend and, beads to collect.  
   Beads are worn everywhere during Mardi Gras season.  Unlike what you hear, you do not have to show body parts to earn beads !!!  They are exchanged amongst friends or, caught from the parade floats or, French Quarter balconies. 
     So, I have decided to post some classic Cajun dishes explained in very easy steps because I really want you to enjoy and, experience the treasured culture of the beautiful Cajun people.
     Spices are a big ingredient in Cajun food....and, I'm not talking just about hot sauces or cayenne pepper... Cajun cooking requires alot of layering of flavors .  Unlike most American dishes where you shake a seasoning mix on a chicken breast then throw it in a pan...Almost all ingredients require their individual seasoning at different times.  This is what creates that "wow" when you taste properly cooked Cajun food.
     There are many Celebrity Chefs and, food companies that brand their own Cajun seasoning mixes,  I am begging you not to waste your money on them.  There is no such thing as one Cajun Seasoning.   You can't season meat with the same spices for fish or ,vegetables.   Also, store seasonings contain way too much salt.  I am obsessed with eliminating salt and, I don't believe in cooking with it; I only use salt in pasta water or to finish a dish.  

                                          ~~~~~~~~~~~~~
 
     Below is a basic recipe for Cajun seafood seasoning...Make a big batch and, use it for blackened  fish, shrimp , scallops, etc...Remember this is a basic recipe, I encourage you to alter to your taste.

1/4 cup of sweet paprika , 2 tablespoons onion powder, 3 tablespoons garlic powder, 2 teaspoons cayenne pepper,  1 teaspoon white pepper, 1 teaspoon black pepper, 2 teaspoons dried thyme, 2 teaspoons dried oregano.  Thoroughly mix all ingredients.


     Now how simple is that?  Below is a recipe for Blackened Catfish but, you can use any solid white meat fish like Cod, Sole, or especially  Redfish.  Serves 6 hungry guests.
     First you must own a seasoned cast iron frying pan for this recipe.....You can't be a Cajun Chef without one.  Second, turn on your range hood fan to high.

6 (6-8 ounce) Catfish Fillets  (Remove the dark meat from the bottom)
3 sticks of Sweet UNSALTED butter -  melted


     Heat cast iron frying pan on stove or gas grill to smoking point.  Heavily baste both sides of fish fillets with melted butter until well coated;  then sprinkle seasoning mix generously and, evenly on both sides of fillets, patting it in by hand. 


Pour 2 T. of melted butter into hot pan then immediately place 2 fillets and, pour 1 T. of melted butter on top of each fillet.  (Be careful, the butter can splash)
     Cook uncovered over the same high heat until the bottom of fillets look charred. This should take about 3 minutes.   Do not just brown the fish, it is called Blackened for a reason.
     Turn the fillets over and, again pour 1 T. of melted butter over each fillet.
Cook about 3 minutes more, until they are charred also.
Repeat for all fillets....You might have to scrap the bottom of the frying pan between new fillets.

     Above is a picture of the finished dish.  I know you will love fish cooked like this.  Blackening is a method and, it can be applied to cooking meat and, vegetables with adjusting your seasoning.  
     Disclaimer- This is a recipe, I am not responsible for fires.  :)