Mix at room temperature egg yolks, sugar, milk, vanilla extract in big pot and simmer over low flame to melt sugar, mixing continuously.
Add Coco Lopez and continue to mix for about 15 minutes on low flame.
Add Rum and cinnamon sticks with water.
Mix everything on low flame for about 20 minutes.
Let cool and serve.
** Use whisk for a smoother consistency ** if desired.
nd sugar in large bowl with electric mixer on medium speed
Basic Pasta Recipe: Start with the flour - measure and
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly
ompletely. Reserve shells for sauce (recipe to follow) and rinse shrimp
avoid the pith). Repeat with the remaining fruit. Reserve fruit
nto fillets. Hammer down with palm. Season with sea salt, pepper and
ugar.
Cut in butter with a pastry blender or two
over the cheese and top with the grated fontina. Bake the
emove foam as necessary. Season with salt and pepper to taste
rocessor bowl yet. Keep stirring, with short pauses, until most of
. Line a baking sheet with a wire rack.
In
inutes per side. Serve immediately with the Romesco Sauce.* (See Cook
rom the heat and puree with a hand-held immersion blender
ver. Serve with tempura vegetables with dipping sauce recipe below.
Vegetables
n a large pan, cover with cold water, and refrigerate. (Do
only made 1/2 recipe and it was enough):
ow heat, melt the butter with the garlic until fragrant.
o 9x13x2-inch baking pan with non-stick spray.
Cut corn kernels off cob directly into a bowl, and toss with vinegar. Heat oil in a saute pan over medium-high heat until hot, and add corn mixture. Season with sea salt and pepper. Cook, stirring about 2 minutes or until corn is slightly steamed. Remove from heat, and stir in half the basil.
Arrange heirloom tomato slices on a platter. Add cherry/grape tomatoes, and top with corn mixture. Drizzle with Rice Wine Vinaigrette with herbs, and top with remaining basil.
Season with additional sea salt and pepper before serving.