S’Mores Martini

S'Mores Martini | Black Girl Chef's Whites

S’Mores Martini you say? Have I lost my mind, you say?

As much as I would love to tell you I came up with the idea for this fantastic cocktail, it is the brainchild of one of my favorite QVC hosts David Venable. In his latest cookbook Back Around the Table: An “In the Kitchen with David” Cookbook from QVC’s Resident Foodie. This is his second book, almost guaranteed to be a bestseller like his first book.

Back Around the Table Cover

In October 2012, he released his first cookbook, In the Kitchen with David: Comfort Foods That Take You Home, which contains 150 hearty, easy-to-make recipes designed with the home cook in mind. It was the third best-selling cookbook of 2012. This new book is chock full of recipes for tasty treats, including Banana-Peanut Butter French Toast, Sunday Pot Roast, Smoked Brisket, Five-Cheese Fifteen-Minute Mac’ n’ Cheese, and Mimi’s Blackberry Cobbler–can be found in his second comfort food cookbook. QVC’s resident foodie shows you how to transform recipes you know and love into exciting new dishes that still remind you of home.

I actually have a few appliances in my kitchen that I bought from QVC, probably while watching David Venable on In the Kitchen with David. My pressure cooker and huge 18 quart roaster oven are wonderful appliances. I’ve cooked my 20 pound Thanksgiving turkey in that roaster oven, because not only does it come out so tender and juicy I pulled the leg off just trying to pick it up but also because it leaves your oven free for all the side dishes. You can’t beat that.

I’ve been a QVC shopper for so long I can’t remember. I cannot tell you how many times I was wearing an outfit or a beautiful piece of jewelry, and had someone approach to ask where I got it. I would always proudly say QVC! My friends would laugh at me because I said QVC so often! Whatever, I know where to buy the good stuff.

I chose to make this cocktail from the book, even though there are so many other recipes that sounded delicious. The Smoked Gouda, Bacon and Pea Risotto is calling my name, as is the Asian Pulled Pork. Both recipes are for the pressure cooker, which I happen to have, because I bought it on QVC!

A S’Mores Martini is like drinking adult chocolate milk. It is is sweet and smooth and oh so tasty. Too tasty, because I sucked one down in mere moments. Then I just sat there giggling for a bit. Lesson learned.

S'Mores Martini | Black Girl Chef's Whites

 

S'Mores Martini
 
Prep time
Total time
 
Author:
Serves: 2 Martinis
Ingredients
  • ¼ cup chocolate syrup
  • 2 graham crackers, finely crushed
  • 2 marshmallows
  • ¼ cup marshmallow vodka
  • ¼ cup Adult Chocolate Milk
  • ¼ cup heavy cream
Instructions
  1. Put 3 tablespoons of the chocolate syrup on a small plate.
  2. Place the crushed graham crackers on another small plate.
  3. Dip the rims of two martini glasses in the chocolate syrup, then dip the rims into the graham cracker crumbs. Quickly turn the martini glasses right side up and drizzle the remaining 1 tablespoon chocolate syrup in a spiral design on the insides of the glasses.
  4. Put the glasses in the freezer for 1 hour to let the chocolate harden.
  5. Remove the glasses from the freezer.
  6. Heat a small nonstick skillet over medium-high heat.
  7. Put each marshmallow on the end of a skewer.
  8. Place the skewers in the skillet with a flat side of the marshmallows facing down, until the marshmallows turn golden, about 45 seconds.
  9. Remove the skewered marshmallows from the pan and, using the tines of a fork, push 1 marshmallow into each martini glass.
  10. Fill a cocktail shaker halfway with ice, half of the marshmallow vodka, half of the Adult Chocolate Milk, and half of the cream.
  11. Shake well and strain the mixture into one of the glasses.
  12. Repeat for the second drink.

 

If you think your family will enjoy this recipe, be sure to visit qvc.co/AroundtheTableCookbook to learn more about and purchase Back Around the Table: An “In the Kitchen with David” Cookbook. Filled with 156 great recipes like this, you’re sure to find something that fits your lifestyle and gathers everyone back around the table!

This is a sponsored conversation written by me on behalf of QVC. The opinions and text are all mine.

Mo’ Macaroni and Cheese!

Mo' Macaroni and Cheese Ebook from Food Bloggers Los Angeles

 

That’s right! Mo’ Macaroni and Cheese is in the house!

Wave yo’ hands in the air and party like you just don’t care!  (I just did a little happy dance, started to twerk and threw my hip out.  sigh)

As you can tell I am very excited to announce the debut of the first cookbook from Food Bloggers Los Angeles, Mo’ Macaroni and Cheese.  30 bloggers contributed their favorite mac and cheese recipe, myself included. My Southern Baked Macaroni and Cheese is always my go-to recipe.

How does Pesto Mac ‘n’ Cheese with Italian Sausage sound? Maybe Jalapeno Popper Mac and Cheese is more your style?  If classic and comforting All American Mac and Cheese is all you will eat, there are  7 different recipes in this book!

The best part is that all proceeds will be donated to The Los Angeles Regional Food Bank.

I would greatly appreciate if you would pop over to Amazon to buy your copy of Mo’ Macaroni and Cheese today!

 

Mustard Crusted Pork Chops a la Emeril

Recently I received some free samples of a few of the food products that Chef Emeril Lagasse  has on the market.  I was already a big fan of his Original Essence, a great all purpose seasoning.  In full disclosure (since I already copped to getting free stuff) I once worked for Emeril.  Many, many years ago, when I was finishing culinary school I did my internship at The Food Network test kitchens. I was then offered a job on the “Emeril Live” show, and being that my parents did not raise a fool, I jumped at the chance!  I literally had four days to fly back to San Francisco, pack my stuff, get my cats and move to New York City!  Here is a picture of me from “Emeril’s TV Dinners” cookbook, when I was much younger and had a lot less hair.

Me working hard behind Emeril
Me working hard behind Emeril

Don’t I look like a hard working gal?  Well, I was and still am, but that’s another post.  And they must have just forgotten to mention me in the caption…

As I said, I usually have a bottle of Emeril’s Original Essence in the pantry, because it really is a great multi-purpose seasoning, and I don’t always have time to make my own rubs and marinades.  A little sprinkle of Essence on chicken, pork, turkey, ground meats or veggies can make a big difference in the taste of your dish. (Damn, I’m starting to sound like a commercial!)  Anyhoo, along with the Essence I also received a sample of Emeril’s Kicked Up Horseradish Mustard.  I’m a big fan of horseradish as well as mustard, so what could be wrong?  Nothing in this case, because this mustard was quite tasty.  I had a flavor epiphany after tasting the mustard, and decided to make mustard crusted pork chops.  But not just any mustard crusted pork chops, these would be a la Emeril!  BAM!

Emeril's smiling face on his products
Emeril’s smiling face on his products

Mustard Crusted Pork Chops a la Emeril

*This recipe can be easily doubled to make 4 pork chops, or for a small loin roast

2 TB Emeril’s Kicked Up Horseradish Mustard

2 TB extra virgin olive oil, divided

1 1/2 tsp Emeril’s Original Essence

1 tsp unsulfered molasses

2 boneless pork loin chops, about 1″ thick

1/2 cup water

In a small bowl, mix together the mustard, 1 TB olive oil, Essence and molasses.  Rub the marinade on both side of the chops, and let them marinate for a minimum of 30 minutes to overnight.  As with most marinades, the longer the better.

Pork chops with mustard marinade
Pork chops with mustard marinade

When you are ready to cook the chops heat your oven to 350 degrees F.  In a large oven proof skillet over a medium flame, heat the remaining 1 TB of olive oil.  Brown the pork chops for 4-5 minutes.

A good kitchen rule of thumb for browning is to let the pan let you know when to turn the meat.  What does this mean?  If you try and pick up the meat, and you get resistance or the meat feels stuck, let it keep browning.  When a good crust has formed, the pan will release  the meat.

 

Getting good browning on the chops

When browned on the first side, turn the chops over, add the water carefully to the pan, and place the skillet in the oven.  Cook the pork for 25 minutes, or until the internal temperature reaches 150 degrees F.

When the pork chops are done, remove them from the oven.  Place the chops onto a plate, and let them rest for at least 10 minutes before eating.

Juicy pork chops!
Juicy pork chops!

I suggest serving these chops with buttery mashed potatoes, and sauteed kale or greens.

Cheryl D Lee on Foodista

Welcome to Black Girl Chef’s Whites

Not another food blog!  Well, stick with me and I hope to be able to share my experiences, recipes and witty observations on life in the kitchen.

I have been a  Le Cordon Bleu chef instructor, caterer, personal chef, food writer, food stylist, recipe developer and editor.  I’ve been a foodie since I was a kid.  I made my first scrambled egg breakfast when I was a hungry six year old, and my parents were still asleep.  And I haven’t looked back since.

Join me as I discover the latest food news, resurrect old recipes from my antique cookbooks, and share my knowledge of all things culinary (and hope you share your knowledge with me.)