Mirage Movie

GS Norcal | Golden Gate Park Secret Adventure 2017

Hi All,
Thought of sharing the adventure we had yesterday 23April2017 at the Golden Gate Park. This is a very fun event and I think the best of it so far.

 

 

girls was task to make a unicorn pig tail.

5 Layer Dip

1 lb mince beef
1 lb mince pork
Mince Medium size Red Onion
1 Whole Gloves Garlic
Prego Meat Sause
Soy Sauce
Sour Cream
Shredded Cheese
Salsa
Cream Cheese
Slight mix of sugar
Oil to Saute below

Heat oil and saute garlic and onion. I normally put the garlic when the oil is heated enough to brown the garlic then saute the onions. Drop mince beef and mince port, cook for 15 mins. Put a quarter cup of soy sauce or less and let it sit for another 5 mins. Mixed Prego meat sauce just enough to cover the meat. Add more soy sauce if need be and sugar to your liking. Set aside and let it cool down to do the layers.

Place cooked meat in a pan - 1st layer
Cover with Sour Cream - 2nd layer
Cover with Salsa - 3rd layer
Sliced the cream cheese and spread for the 4th layer
Spread Shredded Cheese to cover for the 5th layer

Place in an oven for 350 degree for 22-25 mins or until shredded cheese melted.

The layer sequence is: Red, white, red, white & yellow for the shredded cheese.

beef mechado

2 lbs beef chunk
1 whole red onion
1 whole garlic
2 potatoes
2 carrots
1 pack beef broth or 2 beef cubes
1/2 cup soy sauce
1 pack of mechado sauce

• Boil beef chunk for an hour with 1 cup of beef broth.  
• Put potatoes & carrots, boil for another hour or until all ingredients is soft to your liking and add more beef broth if necessary. 
• Pour half cup of soy sauce.  
• Do not worry with potatoes & carrots if it turns into puree, the more it is soft the better.  
• Place mechado sauce and let it simmer for 10-15 minutes.

buffalo chicken wing & blue cheese dip

Wings

• 5 pounds chicken wings, tips removed, drumettes and flats separated
• 2 tablespoons vegetable oil
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground black pepper 

Marinate wings overnight with salt, oil and black pepper.

Ginger Soy Glaze

• 1/4 cup honey
• 2 tablespoons soy sauce
• 3 large garlic cloves, crushed
• 1 2x1' piece of ginger, peeled, sliced   

Bring all ingredients and 1/4 cup water to a boil in a small saucepan, stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally, until reduced to 1/4 cup, 7–8 minutes. Strain into a medium bowl. Let sit for 15 minutes to thicken slightly. 

• Preheat oven to 400°. Divide wings between prepared racks and spread out in a single layer. 
• Bake wings until cooked through and skin is crispy, 45–50 minutes. 

 Line another rimmed baking sheet with foil; top with a wire rack.Coat wings with ginger-soy glaze or toss to evenly coat. Place wings back to oven in a single layer. Bake until glaze is glossy and lightly caramelized, 8–10 minutes.

Buffalo Sauce

• 1 tablespoon unsalted butter, melted
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 1/4 cup hot pepper sauce (such as Frank's)

Mix first 4 ingredients in a medium bowl; let stand for 5 minutes. Whisk in hot sauce; keep warm.  Toss baked wings in buffalo sauce evenly.

 Blue Cheese Dip

• 3/4 cup mayonnaise
• 1 clove garlic, minced
• 2 tablespoons finely chopped fresh parsley
• 1/2 cup sour cream
• 1 tablespoon fresh lemon juice
• 1 tablespoon white vinegar
• 1/2 cup crumbled blue cheese
• salt and pepper

Combine all ingredients; chill for an hour or two. Serve as a dip for the Buffalo wings. Makes about 1 1/2 cups of blue cheese dip.

Marsala Sauce

4 cloves garlic
1 whole red onion chopped
1 cup beef broth or chicken broth
3 stems fresh Thyme
1 cup half & half
1 1/2 cup Marsala Sweet Wine
1 tsp butter
3 tsp corn starch
1 cup sliced mushroom
1-2 tbsp oyster sauce

In a medium pan over high-medium heat, saute garlic in butter until slightly brown add chopped onion add mushroom till cooked. Set aside. 

From the same pan, add marsala wine and let boil 5-7 minutes or until wine spirit dissolved before adding beef/chicken broth as next ingredients continue and let boil while reducing heat to medium.  Add half & half and thyme. Add & dilute corn starch to half cup of water - continue and let boil for another 5 mins.

Add cooked garlic, onion and mushroom.  Add 1 tbsp oyster sauce to taste, add more if needed.

you're done enjoy!

Dark Molten Chocolate /or/ Chocolate Souffle

6 ounces BAKER'S Dark Bittersweet Chocolate Baking Bars 
10 tablespoons butter 
1 1/2 cups powdered sugar 
1/2 cup flour 
3 whole eggs 
3 egg yolks 

Directions

1. Preheat oven to 425 degrees F. Grease 6 (6-oz.) custard cups or souffle dishes. Place on baking sheet.
2. Microwave chocolate and butter in large microwaveable bowl on MEDIUM (50%) for 2 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Add powdered sugar and flour; mix well. Add whole eggs and egg yolks; beat until well blended. Divide batter evenly into prepared custard cups.
3. Bake 14 to 15 min. or until cakes are firm around the edges but soft in the centers. Let stand 1 min. Run small knife around cakes to loosen. Carefully invert cakes onto dessert dishes. Sprinkle lightly with additional powdered sugar and garnish with raspberries, if desired. Serve immediately.