Chocolate Cake

Chocolate cake
3 cup semi-sweet chocolate chips
1 1/2 cup butter
1 1/2 cup all-purpose flour or cake flour
12 eggs, separated
1 1/2 cup sugar

pre heat oven to 325 degrees

Grease 3 spring form pans, round pan 9x1 inches. Heat 3 cups of chocolate chips and 1 1/2 cup of butter in a 2-quart heavy saucepan over medium heat until chocolate chips are melted; cool 5 minutes. Stir in flour until smooth.

Stir in egg yolks until well blended. Beat egg whites in a large bowl on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread equally in three pans.

Bake spring form 35 to 40 minutes, or round cake pans for 30 to 35 minutes (top will appear dry and cracked) or until toothpick inserted in center comes out clean; cool 10 minutes.

I like to take 2 tsp of water and 2 tsp of almond extract and spread over the top of each pan of batter before baking (if you try this, be sure not to stir into batter).

Southern Style Geens

INGREDIENTS:
1/2 pound bacon
3 cups chopped onions
salt and pepper
dash of Louisiana hot sauce
2 tablespoons minced shallots
1 tablespoon minced garlic
1 (12 ounce) bottle of Dixie Beer
1/4 cup rice wine vinegar
1 Tbsp. soy sauce
1 tablespoon molasses
6 pounds greens,such as mustard greens,
collard greens,turnip greens,
kale,or spinach; cleaned and stemmed

PREPARATION:
1. Fry bacon until it is crispy, cut up and add bacon and some of the drippings to large pot. Add the onions and cook for about 6-7 minutes or until the onions are wilted. Season the mixture with salt, pepper and a dash of hot sauce.
2. Add the shallots and garlic and cook for 2 minutes. Stir in the beer, vinegar, soy sauce, and molasses. Stir in the greens, a third at a time, pressing the greens down as they start to wilt. Cook the greens, uncovered for about 1 hour and 15 minutes.
3. Mound the greens in the center of a platter. Spoon the sauce over the top and serve.

Grilled Abalone Steak & Fruit Skewers

Ingredients:
· abalone steaks
· fresh pineapple
· fresh peach
· fresh pear
·1/2 cup soy sauce
· 1/2 cup sherry
· 1/2 cup mango juice
· 2 Tbs balsamic vinegar
· 2 1/2 Tbs brown sugar
· 1/2 tsp dry mustard
· 1 Tbs grated fresh ginger
· 1 Tbs minced garlic

Mix all ingredients (except abalone) and reserve 1/3 of the mixture for a glaze. Cut abalone into squares.Marinate the steaks, 1 oz each for 30 minutes to 1 hour. Place the reserved marinade in a pan; add 2 Tbs brown sugar and 1 1/2 tsp of cornstarch. Stir over low heat until thickened. Use this glaze as a finish for the fruit on the skewers while grilling. Cube fresh pineapple, peaches, and pears. Assemble skewers by weaving marinated abalone steaks onto the skewers so that the steaks will lie flat on the grill. Alternate with fruit between the steaks. Each double skewer can have 2 steaks. Grill over high heat for 1-2 minutes per side. Brush the fruit with the glaze. Serve hot off the grill.

Golden Abalone Medallions

Ingredients:
Abalone steak
Cracker crumb mixture: 50% finely ground Ritz® crackers, 25% flour and 25% corn starch
garlic powder (optional)
egg whites
clarified butter
Mix cracker crumbs, flour and corn starch; lightly season with garlic powder. Beat egg whites until slightly foamy. Dip abalone steaks in egg whites then coat both sides with the cracker crumb mixture. Pour enough clarified butter into a pre-heated skillet to cover the bottom (a cast iron skillet works best). Cook abalone steak for 30 to 60 seconds on each side until lightly browned. Cook over high heat and wipe the skillet clean between batches if the butter begins to scorch.