My Favorite Chocolate Cake

This is a perfect small cake that is easy to make and pretty fool proof. It has a great, moist texture and the frosting is . . . well . . . the icing on the cake! To make things easier, I often measure out all the dry ingredients the night before so I'm ready to go in the morning. Remember, mayonnaise is nothing more than egg yolks and oil, a perfect ingredient for cake.

• 2 cups all-purpose flour
• 1 cup sugar
• 2.5 squares unsweetened chocolate, melted
• 1 heaping tablespoon unsweetened cocoa
• 2 teaspoons baking soda
• 1 cup water (or strong coffee)
• 1 cup mayonnaise
• 1 teaspoon vanilla extract

Grease or spray a 9-inch square pan (you can also use a 7 x 11-inch pan). If you will be removing the cake from the pan in order to frost the sides, you may want to put a sheet of greased wax paper or parchment in the bottom.

Combine the dry ingredients in your favorite mixing bowl. Add the water, mayo and vanilla. Mix to stir. Add the melted chocolate and beat at medium speed until well-incorporated and blended. Pour into greased pan and bake at 350 degrees for about 30 minutes or so. The top should be slightly mounded and an inserted toothpick should come out clean. Cool before frosting.

Almond Frosting

• 2.5 cups confectioners sugar
• 4 ounces cream cheese
• 1/4 teaspoon almond extract and a few drops of vanilla
• 1 tablespoon milk

In a medium bowl, beat the sugar and cream cheese until fluffy. Add in the flavorings and milk and beat just until blended. Taste. Add more almond a drop at a time if needed. This is enough to frost the top and sides of the cake or just the top with enough left over for several very generous licks.

Marinated Chicken on the Grill

To baste your chicken with the sauce,
remove a bit before marinating it
and then brush the chicken a few minutes
before it's done.

Nothing says summer like chicken on the grill. This is a great, easy marinade that I've used with bone-in, skin-on chicken thighs. But I expect it would work just as well with other chicken cuts, too. The dark brown sugar has a deeper, molasses taste than the light brown, but it's not a sin if you don't use the dark.

• 3/4 cup soy sauce
• 1/3 cup DARK brown sugar (packed)
• 2 tablespoons fresh ginger, finely chopped or grated
• 4 large garlic cloves, finely chopped
• 3 lbs. chicken pieces

Mix marinade ingredients in a bowl. Lay out chicken pieces in a glass dish and cover with the marinade, turning to coat both sides. Cover and refrigerate overnight.

For bone-in, skin-on pieces: Grill over med-high heat until both sides are browned and then cook over indirect heat until done--20-30 minutes.

For boneless, skinless pieces: Grill over medium heat until cooked through, about 5 minutes per side.

NOTE: Don't use the marinade as a basting liquid since it contained raw chicken!

Grilled Hamburgers with Blue Cheese and Sun-Dried Tomatoes

I love blue-cheese hambugers. You can purchase them in a specialty meat market, but you will pay a premium price. It's important to use ground sirloin/lean ground beef to prevent fire flare ups that will melt away the blue cheese to nothing. When forming the patties, be sure not to taper the edges to prevent burning. You want a thick burger. I like mine served plain with maybe just a smidge of mayo so I can taste the tomatoes, chives and blue cheese. I buy my blue cheese by the wedge to crumble myself. And I save the "tomato water" as the liquid when making rice. Just freeze it in a plastic bag until ready to use. Yea--I'm frugal!


2 pounds uncooked lean ground beef
1/3 to 1/2-cup diced sun-dried tomatoes
6 ounces blue cheese
1/3 cup minced fresh chives
Tobasco (several shakes)
2 teaspoons Worcestershire sauce
1/2 teaspoon coarsely ground black pepper
3/4 teaspoons salt
1/2 teaspoon dry mustard



DIRECTIONS:

Pour boiling water over sundried tomatoes and allow to soften. When cool enough to handle, remove tomatoes and squeeze out excess moisture. Dice to measure preferred amount.

In a large bowl, mix the ground beef, sun-dried tomatoes, blue cheese, chives, Tobasco sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover and refrigerate for several hours.

Preheat an outdoor grill. Firmly form mixture into large, firm patties about 4-5 inches across and at least 1/2-3/4 inch thick. Grill burgers to desired doneness. Serve on rolls.

Grilled Beef Fajitas

Apartments in North Carolina are not allowed grills on porches. How sad and miserable is that? When I lived in the Midwest, summer was all about grilling. Even winter! Let me count the ways I miss a grill beginning with this flavorful recipe. Nothing can replace a grilled, charred, smoky piece of meat flavored from wood or charcoal--even gas. 

I love home-made marinades, especially if they require refrigeration overnight, since the messy part is already done when it comes time to cook or to grill. This is such a recipe. Go ahead and slice the onions and peppers the night before, too. This is for 2-3 pounds of skirt steak. Half it for 1-2 pounds.

Skirt steak is a less expensive cut of beef (if there is such a thing in today's inflation-ridden world). You can sub flank steak, which is a bit more tender, thicker and wider. But, skirt steak, which has a bit more fat,  is known for its beefier flavor. Both tend to be on the tough side, so do not cook either until well-done. You want medium rare or rare. Thus, both do well to be marinated for tenderization. And be sure to cut against the grain with a very sharp knife.

When preparing the marinade, I suggest going easy on the salt since soy sauce already has plenty. If you don't have liquid smoke on-hand, go ahead and add a bit of smoked paprika (or add it in addition to the liquid smoke). My preferred soy sauce is Lee Kum Kee, found at specialty or Asian stores. Even World Bazaar. It has no comparison to bland super-market brands. Cumin can be powerful, so less is better than more. Or leave it out completely. I usually do.

When this is served, people often rave and prefer just the meat. Keep that in mind. And do garnish with a flurry of freshly-chopped cilantro! 

MARINADE:

• 1/2 cup fresh lime juice (about 3)
• 2/3 cup filtered/drinkable water
• 1/4 cup fresh-smelling vegetable oil
• 2 large garlic cloves, finely minced or pressed
• 2 tablespoons white, distilled vinegar
• 3-4 teaspoons soy sauce 
• 1 teaspoon liquid smoke
• 2 teaspoons salt (start will less)
• 1 teaspoon chili powder
• 1/2 to 1 teaspoon Cayenne Pepper--depending on taste*
• dash or two of ground cumin (optional)
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon onion powder

• 2-3 pounds skirt steaks
  

Mix all the ingredients (except meat) in a bowl. Taste and re-season if necessary. Place skirt steaks in a 13x9x2 glass dish (not metal) or large plastic bag. Pour the marinade over meat and cover/seal securely.   If using a plastic bag, be sure to place on a pan or plate to catch and leakage should it occur. Refrigerate overnight. Turn meat several times during the marinade process to ensure uniform coverage. If you don't have time to marinate over night, allow about 2-3 hours in the marinade at room temperature, but overnight is best.

ONION AND PEPPER GARNISH
Use any combination of red, green, yellow or orange peppers.  I do not recommend commercially, pre-sliced peppers from the supermarket since they are often treated with preservatives and very very wet.

• 2 medium, yellow onions
• 1 red pepper
• 1 yellow or orange or green pepper

• 2 teaspoons soy sauce
• 1/4 cup water
• 1 teaspoon fresh lime juice

In a small bowl or measuring cup, mix the soy sauce, water and lime juice. Cover and set aside until ready to use.

Peel and thinly slice onions--then slice each round in half. Slice peppers lengthwise into thin strips and then cut strips in half. Toss into a large bowl and cover until ready to use.

Cook and Assemble

1. Fire up the grill. When hot, cook meat over medium-high or indirect heat heat until done. I prefer indirect. Remember, you want it rare, medium rare. Do not overcook! Flip after 3-4 minutes. Start checking for doneness after seven minutes. 

2. Meanwhile. . . drizzle a bit of oil in a large pan. When hot, add the onions and peppers. Cook just until tender and onions begin to soften. You can do this on the grill or in the kitchen. Add the soy sauce mixture and allow to cook down a bit. Remove to a bowl.

3. Remove meat to a cutting board. Cover with foil and allow to rest for at least five minutes. Using a sharp knife, slice into thin strips against the grain at a 45-degree angle.

4. Assemble meat and onion/pepper mix on individual, warmed tortillas. Serve with any of the following condiments:

sour cream
guacamole

sliced avocados
grated cheese
shredded lettuce
salsa

*Since writing this recipe, I now substitute any recipe that calls for  "red pepper flakes" or  "Cayenne Pepper" with dried Aleppo Peppers. Not always easy to find, they are so worth the search and effort. They will give you a kick, but not as intense or crazy. And they carry great flavor like a quality ground pepper.