NHEG-Magazine-July-August

www.NewHeightsEducation.org
www.NewHeightsEducation.org
OUR RECIPES
My Dry Rub Recipe (Gluten free)
Ingredients:
1. 1 C dark brown sugar - firmly packed
1. 1/2 C kosher salt
1. 1/2 C sweet paprika
OUR RECIPES
Chef Teddy Flourless Chocolate Torte Recipe (Gluten free)
Ingredients:
1. 2 stick butter
1. 1 pound semisweet Chocolate, coarsely chopped
1. 1/4 cup of bourbon
1. 3/4 cup of granulated
sugar
1. 1 tsp pure vanilla extract
1. 8 large eggs
1. 1/2 C granulated garlic
1. 1/4 C granulated orange zest
1. 1 Tbs cumin, ground
1. 1 Tbs chili powder
1. 1 Tbs mustard powder
1. 1 Tbs freshly ground black pepper
1. 1 Tbs Louisiana seasoning (Creole or Cajun - your call - Emeril’s Essence, Tony Cachere’s, Paul Prudhomme’s, even Caribbean Jerk
Seasoning - or your own blend)
1. 1 Tbs red pepper flakes
Directions:
1. Mix all the ingredients together extremely well - break up all the sugar lumps with your fingers and whisk like crazy til you have a very
well-blended rub
1. After rinsing the meat and toweling it dry and removing the thin membrane you may find on the bone side, place the meat on a platter
and apply the rub generously to one side of the product. Don’t be shy - massage it in
1. Let it sit for 10 minutes
1. Apply the rub generously to the second side, the edges and between the ribs
1. Wrap the meat in cling wrap and allow the meat to rest in the cooler overnight for the best results then -
1. Grill baby, grill!
Directions:
1. Preheat your oven to 325 F spray pan
1. Line the bottom of pan with parchment paper
1. If you don’t have a double boiler use a medium
1. saucepan of water bring it to a simmer.
1. Combined the chocolate butter and bourbon
1. in a silver metal bowl over the simmering water
1. stir every few minutes until smooth.
1. Combined the eggs sugar and vanilla, in a
1. electric mixer until thicken and pale yellow
1. for about 8 minutes.
1. Fold about 1/4 of chocolate mixture into the egg mixture
1. repeat this process a few more times until the chocolate has been
1. fold into the mixture.
1. Pour the mixture into the prepared pan, put foil paper around
1. the outside of the pan, use another pan as a water bath with
1. half way around the pan.
1. Bake until the cake is slightly risen for about 25 to 30 minutes.
1. Remove cake from the water bath, cover with plastic wrap let it cool
on a wire rack for 20 minutes and refrigerate overnight.
1. Remove from the refrigerate and pour the chocolate ganache over
1. the torte, start from the center of the cake and work outward.
1. 8 ounces of semisweet chocolate roughly chopped
1. 1 cup heavy cream, Place the chocolate into a medium bowl.
1. Heat the heavy cream in a small saucepan over medium heat.
1. bring to a boil, keeping a close eye on it avoid boiling over.
1. When the heavy cream has come to a boil, pour over the chopped
1. chocolate, and whisk until smooth. allow the ganache to cool
slightly before pouring over the torte. When ready to serve slice and
sprinkle confectioners sugar on top,
ALL RECIPES ARE FROM THE
COOKEATSHARE
180 NHEG Magazine | July - August 2020
July - August 2020 | NHEG Magazine 181