TnP’s Easy Peasy CHOCOLATE SOUFFLÉS

TnP’s Easy Peasy CHOCOLATE SOUFFLÉS

My husband is always “low-carbing” it - so when he craves a dessert - this is a quick one I can make before he changes his mind. It’s not my “ultimate” soufflé - but it is great for a dinner party and the batter can hang out in the refrigerator for many hours before cooking.

2-3 TBLS unsalted butter 

1/2 Cup Sugar + a little extra for inside the soufflé cups

4 ounces GOOD Milk chocolate

4 ounces GOOD Bitter sweet chocolate

12 egg whites

Powdered Sugar (For dusting)

Preheat oven to 350 degrees

Coat the interior of four 9-ounce soufflé dishes with melted butter

or one large 1-quart soufflé dish.*

*Depends on my mood - sometimes I like to have individual soufflé's and sometimes I”m like - “Why bother” just make one big one :)

Sprinkle each soufflé dish with sugar so that sugar sticks to all sides of the buttered dish.

Chop the chocolate and melt (Stirring constantly) over a double boiler. Once melted, lower heat to simmer.

Beat egg whites in a Large bowl until firm peaks form.

Add 1/2 cup sugar and blend.

Fold in warm chocolate until just blended.

The batter is yummy so try not to eat too much of it :)

Pour batter into the souffle cups.

Place souffle cups on a heavy baking sheet and bake for 15 minutes.

Serve immediately - sprinkle with powdered sugar and smash some whipped cream into the center.

*I've actually thought of making 3 different batters (milk, dark, bittersweet) and then layering the souffle' inside the cups but I haven't tried that yet...

Let me know if anyone does!!!

#RadioTitans: #FredOlenRay and #PriscillaBarnes on BarnStorming

Fred Olen Ray has directed nearly 150 movies, ranging from low-budget horror and sci-fi films to softcore T&A to numerous Christmas films across the television dial. It's a unique career arc, but it's nothing compared to the fascinating life he's led and the stories he has to share with Priscilla on this highly entertaining episode. Tune in!
bit.ly/2jhU0jE

New Episode of #BarneStroming with #PriscillaBarnes and Guest #FredOlenRay on #RadioTitans

Fred Olen Ray has directed nearly 150 movies, ranging from low-budget horror and sci-fi films to softcore T&A to numerous Christmas films across the television dial. It's a unique career arc, but it's nothing compared to the fascinating life he's led and the stories he has to share with Priscilla on this highly entertaining episode. Tune in!

bit.ly/2jhU0jE

#FredOlenRay and #PriscillaBarnes share stories on #BarneStorming

Fred Olen Ray has directed nearly 150 movies, ranging from low-budget horror and sci-fi films to softcore T&A to numerous Christmas films across the television dial. It's a unique career arc, but it's nothing compared to the fascinating life he's led and the stories he has to share with Priscilla on this highly entertaining episode. Tune in!

bit.ly/2jhU0jE

#JasonStuart GoFundMe

A Message From Our Friend, Jason Stuart:

I am going to direct and act in a short film called LIKE FATHER. Its a love project for me. I so enjoyed directing and acting in MENTOR and wanted to do the same with this project. Since working on THE BIRTH OF A NATION, my life as an artist has changed so much. I long to work on great material and act with talented people more.

I know a lot of you supported me for years. And if you would like to again, I would so appreciate it. If not, no worries, I love you all.

Below is the link. Feel free to share with your friends and social media sites, or donate by clicking the donate button on the link.

https://www.gofundme.com/like-father

Thank you again!

Jason Stuart

Priscilla and Ted's Salted Tomatoes and Burrata Salad

Here is a super salad that we have all the time.

Its quick, it's easy and its de-lish!

Small tomatoes (or heirloom)..from the garden :)

Burrata cheese

*If you have never used this cheese - its a MUST.

Its mozzarella and cream and has a firm outer texture and a sweet creamy middle.

Good Olive oil

*I usually add a little garlic to a small jar of oil to get a wonderful infused garlic oil without having the sharp fresh garlic bites in the salad.

Fresh Black Pepper

Basil

Good Balsamic Vinegar

*Dont go cheap here! you don't have to get that $200 bottle cause its not worth it - BUT don't get a cheap one...it REALLY makes a difference.

I don't have a recommendation on a brand here because we experiment with different ones all the time

Optional: fried shallots

Okay, slice the tomatoes into bite sized pieces and place in a strainer.  Give them a pretty heavy sprinting of salt and toss. Now let them sit in the sink for about 30 minutes...I know, it seems like a lot of salt to  put on them, but as the tomatoes begin to drain their liquid - the salt flows out into the sink and you will be left with an amazing flavor on your tomatoes.

Cut your burrata cheese ball in half and place one half in each salad bowl.

Arrange the tomatoes around the cheese.

drizzle olive oil and balsamic vinegar over everything.

Garnish with sliced basil leaves and black pepper.

Optional: if your feeling gourmet, slice a shallot very thin, Dust with corn starch and fry in very hot oil (380 degrees) for about 15 seconds - until brown and crisp.

Be careful because they go from brown and crips to black and yucky in a matter of seconds.

This is a regular salad in our house all year round!

#BarneStorming with #PriscillaBarnes with special guest #FredOlenRay

The 2nd episode of BarneStorming will be out this weekend. My next guest will be Cult Film Legend, #FredOlenRay of Super Shark, Hatfields and McCoys: Bad Blood, Invisible Mom, and The Twin.Take a listen to BarneStorming with Priscilla Barnes on RadioTitans.com. Please go to this link to listen to Priscilla's first podcast show: http://radiotitans.com/Barnestorming/mainmenu.html#

#PriscillaBarnes: Seared Duck Breast with Port Wine Reduction and Foie Gras

Seared Duck Breast with Port Wine Reduction and Foie Gras

Serves two people.

My husband and I LOVE duck! We experiment with new duck recipe’s all the time and I think we finally found one we are both crazy about. 

If you have never done it, Don’t be afraid of duck - its easy and the flavors here are simply amazing.

1 Cup port (ruby works best but tawny is fine too)..nothing too expensive

1 Cup Duck Stock (yo

u can use chicken also - but it MUST be homemade stock that was made with bones...most of the store bought stocks do not have the gelatin needed to thicken and you will be VERY disappointed with a runny reduction)

3/4 stick of cold butter, cut into small cubes

2 TBLS chopped dried sour cherries 

2 TBLS chopped, pitted olives (black and green)

2 Duck Breasts

salt

black pepper

Chinese 5 spice

szechuan pepper

OPTIONAL: Foie Gras (1-inch thick slice)

Now I say this is optional, but honestly this dish is just spectacular with the addition of the foie gras (If you cant find it at your butcher, Hudson Valley is my go-to spot http://www.hudsonvalleyfoiegras.com)

Preheat oven to 425 degrees.

Prepare a rack over a backing sheet.

Score the duck breasts - make criss cross cuts over entire skin - be careful and try not to cut into the meat...only the skin and fat.

In a medium saucepan, simmer the port over med-high heat until reduced by half (about 10-15 minutes).

Add the Duck Stock, continue to simmer until this reduces by half - you should have about 3/4 Cup and it will by slightly syrupy (about 10 - 15 minutes). Turn burner down to very low.

Now whisk in the butter ONE cube at a time...do not add a new cube until the previous cube is completely melted. Add cherries and olives. season with salt and pepper if needed (but you probably wont). Sauce is ready...set aside on top of oven to keep warm.

Season duck breasts with salt, szechuan pepper and a little Chinese 5 spice.

(If you don't have Chinese 5 spice - dust breast with a pinch of allspice and cinnamon)

(If you don't have szechuan pepper, just use black pepper...but get szcehuan for next time!)

Put the seasoned breasts skin side down in a COLD skillet.

Turn burner to low and let cook until fat renders and skin is a wonderful golden brown about 10 minutes.

Transfer Duck breasts to the rack - skin side up. Cook until internal temp is 130 degrees - about 10-15  minutes.

The duck will be a wonderful Medium Rare.

Once done - transfer to a plate and let rest for 5-10 minutes. then slice against the grain and arrange on a plate for serving.

Now drain the duck fat from the skillet and put back on stove on HIGH. As you see the first puffs of smoke appear, sear the Foie Gras on both sides (about 30 seconds per side) making sure it is a wonderful dark golden brown.

Cut Foie Gras in half and put one piece over each sliced duck plate.

Spoon the warmed port reduction over everything - YUM!!!!

New Pilot TV Workshop with #ShawnSchepps

New Pilot TV Workshop in January! 
2 seats available! Class starts this Thursday, January 19th,
Go to www.tvpilotexpert.com
TV script writing class in Los Angeles
8-week intensive script writing class with #ShawnSchepps, writer for HBO, Showtime, Lifetime, FOX, ABC, Sony, Warner Brothers, FOX 21, and The Disney Channel
TVPILOTEXPERT.COM

NO DAPL Benefit Concert at Molly Malones

NO DAPL Benefit Concert at Molly Malones: Friday, February 17, 2017. Featuring the The Band Mell and Special Guests. Stay tuned for more details.

#BarneStorming with #PriscillaBarnes

Take a listen to BarneStorming with Priscilla Barnes on RadioTitans.com. Please go to this link to listen to Priscilla's first podcast show: http://radiotitans.com/Barnestorming/mainmenu.html#
Her first guest will be #ShawnSchepps from "The Terminator", "Racing With The Moon", and "Golden Girls". Shawn also wrote "Encino Man", "Son-in-Law" and "Drumline".
Shawn Schepps is also presenting a New Pilot TV Workshop in January! 2 seats available! Go to her website for more info!
www.tvpilotexpert.com

TV Script Writing Class in Los Angeles with #ShawnSchepps

New Pilot TV Workshop in January!

2 seats available! Class starts this Thursday, January 19th,

Go to www.tvpilotexpert.com

TV script writing class in Los Angeles

8-week intensive script writing class with #ShawnSchepps, writer for HBO, Showtime, Lifetime, FOX, ABC, Sony, Warner Brothers, FOX 21, and The Disney Channel

TVPILOTEXPERT.COM

#BarneStorming with #Priscilla Barnes

Take a listen to BarneStorming with Priscilla Barnes on RadioTitans.com. Please go to this link to listen to Priscilla's first podcast show: http://radiotitans.com/Barnestorming/mainmenu.html#
Her first guest will be #ShawnSchepps from "The Terminator", "Racing With The Moon", and "Golden Girls". Shawn also wrote "Encino Man", "Son-in-Law" and "Drumline".
Shawn Schepps is also presenting a New Pilot TV Workshop in January! 2 seats available! Go to her website for more info!
www.tvpilotexpert.com

#PriscillaBarnes 2nd Episode of BarneStorming is Coming Soon on #RadioTitans

The 2nd episode of BarneStorming is coming soon on #RadioTitans.

If you would like to be on my fan page, please go to:

https://lnkd.in/eBXdqye

and then go to https://lnkd.in/ehKsdjq

to learn more about my career in TV and Movies

#PriscillaBarnes on IMDB

Go to http://www.imdb.com/name/nm0055733/
to learn more about my career in TV and Movies.

#PriscillaBarnes: Arugula Salad and Slow Roasted Chicken Recipe

Arugula Salad with Grapes and Cashews

We are having this AGAIN tonight...just love this salad.

2 TBLS Lemon Juice

1 tsp Dijon mustard

1/4 C Olive Oil

1 tsp sugar

Salt to taste

Dash of Black Pepper

4 C arugula (cut into small pieces or BABY arugula)

1/2 C seedless red grapes (sliced in half)

1/2 C salted/roasted cashews

Thin slices of Parmesan Cheese

(I use my potato peeler to get super thin slices)

Make the vinaigrette: Whisk lemon juice, mustard, sugar.

Slowly whisk in Olive Oil until emulsified.

Add salt and pepper to taste

When ready to serve, in large bowl toss arugula, vinaigrette and cashews

Note: Don’t overdress your salad - keep it light

Put salad into serving dish and top with Parmesan cheese.

YUM!!!!

You can be creative on this one - substitute pistachios or figs or apples...its endless what works with this dressing and greens.

Slow Roasted Chicken

1 chicken (cut into pieces)

I usually brine my chicken in 1/2C salt, 1/2C sugar, water for 30 mins - but not  necessary for this dish)

1 head garlic (separate into unpeeled cloves )

2 lemons cut into eight pieces each

        I prefer Myer lemons

12 cipollini onions

Run under warm water and peel skin off - you can leave the ends on

1/4 C Olive Oil

1/2 C white wine

Handful of tyme (save a few  stems for garnish)

Marinated olives (black and green)

Preheat oven to 300

Put everything into a roasting pan (except olives)

(I usually put tin foil at the bottom for easier cleanup)

Mix everything together.

Cover roasting pan with tin foil and bake for 2 hours.

Chicken will have an opaque poached color - don’t worry :)

Remove foil, turn oven to 400.

Cook for 45 more minutes or until skin is golden brown and  lemons are just starting to scorch.

Serve immediately, garnish with extra thyme and olives.

DE-LISH!