Thai Mango Red Curry

Coconut Mango Sauce:
1 can coconut milk (light or regular is fine)
1/2 c chicken broth
1 large mango, peeled and pit removed
1 Tbs soy sauce
1 Tbs cornstarch

Chicken Curry:
1 Tbs olive oil
1/2 c finely chopped onion
3 garlic cloves, minced
1 Tbs fresh ginger
1 1/2 to 2 lbs chicken breasts, cut into bite-size pieces
1 Tbs red curry paste
1 Tbs curry powder
1/4 tsp salt
pinch of pepper
zest from 1 lime
Fresh cilantro garnish

Rice


For the sauce, blend all the ingredients together.

Then, in a large skillet, heat the oil and saute the onion, garlic, and ginger until the onion is soft.  Pat the chicken pieces dry and add to the skillet.  Cook, stirring often, until they are white on all sides, but isn't cooked all the way through, 1-2 minutes.  Add the curry paste, curry powder, salt, and pepper and cook, stirring constantly, until the mixture is fragrant, 1-2 minutes.  Add the sauce and stir well.  Bring to a simmer, stirring often to make sure the curry paste and powder are full dissolved.  Simmer for 10-12 minutes, watching to make sure it doesn't burn.  Stir in the lime zest and sprinkle with cilantro.  Serve over rice.


From Mel's Kitchen Cafe

Magical Layered Brownies

Brownies:
1/2 c butter
6 oz. unsweetened chocolate
2 c sugar
4 large eggs
1/4 tsp salt
1 c flour
1 tsp vanilla extract

Browned Butter Frosting:
1/2 c butter
2 c powdered sugar
1/4 heavy cream
1 tsp vanilla extract

Glaze:
3 Tbs butter
4 oz. bittersweet or semisweet chocolate, chopped


Preheat oven to 300 degrees.  Lightly grease a 9 X 13 inch aluminum pan with non-stick cooking spray and cut parchment paper to fit the bottom of the pan.  Lightly grease the parchment paper.  Set the pan aside.

For the brownies, in a small saucepan, melt the butter and chocolate, stirring until smooth.  Set aside to cool slightly.  In a large bowl, combine the sugar, eggs, and salt.  Mix for 3-4 minutes, until the mixture has lightened in color and is very thick.  Fold in the warm (not hot!) chocolate/butter mixture.  Stir in the flour and vanilla.  Mix until well combined.  Pour the batter into the prepared pan, smoothing evenly.

Bake for 25-30 minutes until the sides pull away from the pan just slightly.  Remove from oven and cool completely on a wire rack (about 1.5 hours).


For the browned butter frosting, place the stick of butter in a small saucepan and set it over low heat.  It's best to NOT use a non-stick or otherwise dark coated pan for this step, as you need to be able to see what color the butter is.  Let it melt over low heat and turn a caramel brown color, about 15 minutes.  Watch carefully and stir constantly.  Once it has browned, remove from heat.  Pour into a medium bowl.  Immediately add the powdered sugar, heavy cream, and vanilla.  Mix well with an electric mixer until frosting is smooth and thick.

Spread frosting over the cooled brownies.


For the glaze, melt the butter and chocolate together in the microwave or on the stovetop until it is smooth.  Pour the warm glaze over the frosted brownies.  Tip the pan from side to side to even out the glaze over the frosting (or carefully spread with a knife/spatula).  Chill the brownies until the glaze is set, 1-2 hours.  The brownies taste best cold.


From Mel's Kitchen Cafe