Black And Gold Recipes

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BLACK GOLD COOKIES



Black Gold Cookies image

Categories     Cookies     Coffee     Mixer     Chocolate     Egg     Dessert     Bake     Pecan     Walnut     Vanilla     Double Boiler     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes twelve 3- to 4-inch cookies

Number Of Ingredients 12

3 ounces unsweetened chocolate, chopped coarse
18 ounces semisweet chocolate, chopped coarse
1 stick (1/2 cup) plus 1 tablespoon unsalted butter, softened
3 large eggs
1 cup plus 2 tablespoons sugar
1 tablespoon instant espresso powder
1 tablespoon vanilla extract
6 tablespoons sifted all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups walnuts
1 1/2 cups pecans

Steps:

  • Preheat oven to 325°F..
  • In a double boiler or a metal bowl set over a pan of barely simmering water melt unsweetened chocolate, 9 ounces semisweet chocolate, and butter, stirring occasionally, and remove top of double boiler or bowl from heat.
  • In a bowl with an electric mixer beat eggs with sugar until light and fluffy. Add espresso powder, vanilla, and chocolate mixture, beating until smooth.
  • In a small bowl whisk together flour, baking powder, and salt and add to chocolate mixture, beating until just combined. Stir in remaining semisweet chocolate and nuts until combined well.
  • Scoop out 1/2-cup measures of cookie dough, arranging them 3 inches apart on ungreased baking sheets. Bake cookies in batches in middle of oven 25 minutes, or until tops begin to crack (do not overbake). Cool cookies on a rack.

BLACK AND GOLD CHICKEN WITH DIRTY RICE AND BLACK BEAN AND CORN SALSA



Black and Gold Chicken with Dirty Rice and Black Bean and Corn Salsa image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 30

2 (3 1/2 to 4-pound) chickens
1 heaping teaspoon hot chili powder
1 teaspoon ground cumin
1 teaspoon fennel pollen
Dash ground white pepper
1 teaspoon fine sea salt
5 dried morel mushrooms
1 teaspoon salt
3 carrots, peeled cut into chunks
2 onions, peeled and cut into chunks
3 stalks celery, cut into chunks
26 ounces beer
1 1/2 quarts water
Barbecue Sauce, recipe follows
4 cups instant white rice
Black Bean and Corn Salsa, recipe follows
2/3 cup ketchup (recommended: Heinz)
4 ounces beer
2/3 cup packed light brown sugar
1 teaspoon hot chili powder
2 (15-ounce) cans black beans, rinsed and drained
6 ounces frozen corn, thawed
1 large beef steak tomato, seeded and finely diced
1 medium green bell pepper, seeded and finely diced
1 teaspoon chopped fresh cilantro leaves
1 clove garlic, chopped
1 jalapeno, seeded and finely chopped
1 cup tomato juice
1 medium red onion, finely diced
1 lime, juiced

Steps:

  • Break down chickens to get 4 breasts on the bone (with skin) and 4 leg-thigh pieces. Trim all fat and skin from the carcasses and hack into small pieces.
  • In a small bowl, combine chili powder, ground cumin, fennel pollen, white pepper, and fine salt. Rub all over chicken breasts, cover and keep refrigerated.
  • Preheat an outdoor grill for indirect grilling. Season chicken legs with salt and pepper, wrap in aluminum foil to form a pouch. Grill away from the heat source until chicken is very tender, about 1 hour.
  • Place the chicken bones, dried mushrooms, carrots, celery, onion and salt in cheesecloth and tie off with twine. Add beer and water to stock pot and toss in tied up bones. Bring to a boil and lower to a simmer. Simmer for 2 hours. Remove tied up bones.
  • After the legs have cooked for 1 hour, remove from grill. Discard skin and bones, shred chicken meat and set aside. Place dry rubbed chicken breast on grill skin side down over direct heat. Grill chicken, turning once, until cooked through about 5 to 6 minutes per side. Meanwhile, in a saucepan, heat Barbecue Sauce to simmering. Stir in leg meat.
  • When the dish is 5 minutes away from finished, measure out 4 cups hot stock into a clean saucepan. Return to simmer, add white rice, cover and remove from heat. Let sit 5 minutes, then fluff with a fork.
  • Slice chicken breast, serve over rice with leg meat and Corn and Black Bean Salsa.
  • Combine all ingredients in a large bowl.
  • In a mixing bowl, toss all of the ingredients together and let sit for 1 hour.

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