One of my hobbies and interests is cooking.
Here I list some of my favorite recpies that I have created.

Guiness - Carmel Dessert Drizzeling Sauce

2 cups granulated sugar
1/2 cup water
3 tablespoons butter
1 cup heavy cream
1/2 cup Guiness Draught or Stout

Combine sugar and water in a medium saucepan or pot.
Cook over medium heat until the sugar caramelizes to a dark golden brown.
Slowly add the butter, one tablespoon at a time.
Then add the cream and whisk until smooth.
Strain the sauce into a bowl and whisk in your Guinness of choice.
Keep warm and drizzle over ice cream, cake slices, cookies or fried banana.
You can replace the Guiness in this recpie with any alcohol you wish.

'Irish' Chili and Potatos

1 lb ground beef
1/2 cup crushed tomatoes
1/2 Tbs habanero powder
9 jalapeño peppers (diced)
1 Green bell pepper (diced)
5 cloves garlic (peeled and lightly crushed)
Half a white onion (diced)
1 lb golden russet potatos (cut into home fries)
1 cup corn oil oil
One bottle of Guinness Extra Stout
1 tsp oregano
1 tsp vinegar

For the chili:
Brown beef in cast iron skillet.
Remove beef from skillet and drain away grease. Place beef back in skillet.
Add peppers, oregano, vinegar, garlic and onion. Cook until onions are translucent.
Add crushed tomatoes and habanero powder.
Cover and let cook for 30 minutes, stirring occasionally.
For the potatos:
Heat corn oil in 12" cast iron skillet to 325 degrees. check often with probe thermometer.
Place cut potatos in oil gently and cover with splatter guard.
Let potatos fry until golden brown.
Remove from heat and let drain on cooling rackset on top of sheet pan.
Place fries back in oil for a minute more to 'double fry' them to get crisp shell and fluffy interior.
Place on rack to dry.
To serve:
Spoon chili our into bowls and serve with several home fries dipped into one side of bowl.
Use fries as scoops.

Chocolate Swirled Srawberries

1 package of fresh strawberries
1 bag chocolate chips (dark, milk or white, your choice)
1 empty narrow tip ketchup bottle
Whipped cream, Redi Whip or Cool Whip for dipping

Wash dry strawberries.
Stand berries on a plate or tray.
Pour half of the chocolate chips into a microwave safe bowl and microwave for 1 minute.
Stir chips in bowl. Chips will appear to be unmelted until you reveal the middle of the pile in the bowl.
Continue to stir until chips are completely melted by their own heat. Microwave again if needed for 30 seconds.
Pour melted chocolate into ketchup bottle.
Starting at the tip of each berry, squeeze a thin ribbon of chocolate into a swirl around each strawberry.
Place finished berries in refrigerator until chocolate is solid.
Serve with coffee, hot cocoa, whipped cream, Redi Whip or Cool Whip for dipping.

Slate Cake Decoration

1 bag chocolate chips (dark, milk or white, your choice)
A clean nd smooth surface
Flexible scraping tool or spatula

Bake your cake as you normally would and ice it. This decoration works for any style cake.
Pour chocolate chips into a microwave safe bowl and microwave for approximately 1 minute.
Stir chips in bowl. Chips will appear to be unmelted until you reveal the middle of the pile in the bowl.
Continue to stir until chips are completely melted by their own heat. Microwave again if needed for 30 seconds.
Pour melted chocolate onto flat surface and let cool until half solid.
Use scrapper to scrape up thin ribbons of chocolate. Place pieces into bowl.
Stick evenly broken up chocolate pieces into iceing in a pattern, just deep enough for them to stay in place.

Sage-Basil Turkey Tenderloin

2 turkey tenderloins
2 sprigs of fresh sage leaves
2 sprigs of sage leaves
fresh ground pepper
2 pinches kosher salt
1 tablespoon extra virgin olive oil

Using a steak knife, slit holes 1 inch into each tenderloin and stuff basil and sage leaves into holes.
Dust with ground pepper and kosher salt.
Heat grill.Coat grill with olive oil by wrapping a paper towel into a cylinder an drizzle a line of oil into the middle of it. Wipe grill down with oil.
Grill tenderloins for approx 30 minutes (turning every five minutes).
Using a meat thermometer, make sure turkeys internal temp is 165F degrees.
Remove from grill and set on cutting board and let rest for at least one minute. Do Not cut immediately!
By letting the tenderloins rest, all the juices will say in the turkey and not all over the cutting board.

Coffee Vienna a'la Grey

Ground cinnamon
Ground nutmeg
6 tablespoons freshly ground dark roast coffee beans
French Vanilla Cool Whip
6 cups water
Ground cloves

Mix a dash of nutmeg, cinnamon and cloves to coffee grounds and brew by your desired method.
Pour coffee into tall mug (adding cream or sugar or not)and top with Cool Whip.
Dust top with a dash of cinnamon and nutmeg.
Serve with pumpkin pie or Tiramasu.

Decaf Crepe Suzette

4 pre-made crepes (bcause making them from scratch is just too darn annoying)
Ground nutmeg
Coffee icecream
3 Tbs sugar
1/2 cup of decafe espresso coffee
1/4 stick butter

Melt butter in large pan until it starts to foam.
Reduce heat to low and slowly pour coffee and sugar into pan and mix with butter.
Lay crepes into pan and let them absorb sauce. Turn and let the other side soak.
Remove crepes from pan and place on serving plate. Top with coffee ice cream and pour remaining sauce from pan over crepes.

Please do not redistribute these images without my permission.

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All materials on the Paradox Tulpa Arts webpage are created/copywritten/protected by Juston DeCristofaro.