Happy Friday!!

I hope you all are having a great Friday night!! Just got back from the grocery store after planning the menu for next week. Gonna be a busy cooking weekend. I had a request to post the chicken lettuce wrap recipe so I'll be making that and posting this weekend. Also on the menu, is grilled ribeye steak with mushrooms and a garlic herb butter sauce, red argentine shrimp in a white wine sauce with grits, spicy grilled pork chops with parmesan spaghetti squash, chocolate covered cherries (for a friend at work who just had her birthday) and a new recipe, Collin Street Bakery Cherry Ice Box cookies (these are soooo yummy). I think I may even give the vanilla crème brulee another try. My first try a few weeks ago (pics shown below) wasn't too bad. The vanilla crème came out amazing but I have to work on my brulee skills as you can see 😉. Better keep the phone close by just in case I have to call the fire dept! 🚒

This is going to be a great weekend of cooking and blogging!

NY Times Vanilla Crème Brulee
Ingredients
2 cups heavy or light cream, or half-and-half
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
⅛ teaspoon salt
5 egg yolks
½ cup sugar, more for topping 

Preparation
1.      Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)
2.      In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
3.      When ready to serve, top each custard with about a teaspoon of sugar in a thin layer.  I use a brulee torch instead of the broiler. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.



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