Gangsta! Red Velvet Tres Leche for Independence Day

Gangsta! Red Velvet Tres Leche for Independence Day

It's the 4th of July in the United States. This year we are doing a pot luck event and my wife suggested that I make a Red Velvet Tres Leche. She and her mom love this cake and I did it up Gangsta Style for the holiday!

This is a 'semi' homemade cake so we will use a box cake mix as the base and make it Gangsta-fied!

Ingredients

1 box of Red Velvet Cake Mix (I used Betty Crocker)

(prepare cake mix based on box instructions)

1 softened cream cheese block

 1 Can of Cream Cheese Frosting

1 each carton of Strawberries and Blueberries

1 Bag of Unsweetened Coconut flakes

Tres Leche Mix

1 Cup of half & half

1 Can of Sweetened Condensed Milk

1 Can of Evaporated Milk

1 tbsp of Vanilla Extract

First we will prepare the Tres Leches mix so it can cool in the fridge while you make the cake. 

Add all ingredients- half & half, evaporated milk, condensed milk and vanilla extract to the blender. Blend until the milks look well incorporated and put it in the fridge for at least 2 hours.

Prepare the Red Velvet Cake Mix following the instructions on the box, however, you will add the block of the softened cream cheese and mix for at least 15 minutes. Add twenty minutes baking time to the time listed on the box to accommodate this addition. Cake is ready when you put a toothpick in the center and it comes out clean.

Allow the cake to cool for at least two hours.

With a fork poke the cake all over to allow extra space for the delicious milk to soak in. Pour the Tres Leche Mix all over the cake, cover with foil, and set in the fridge over night or at least six hours.

In the morning,  spread room temperature frosting across the top. Then sprinkle with coconut flakes. Decorate to your heart's desire with strawberries and blueberries. Keep in the fridge until party time!

Gangsta! Caldo Gallego

Caldo Gallego

This is a wonderfully easy soup based on Galician Soup which originates in Galicia, Spain. This is my family's 'Cuban' version with a twist - The Garcia Wedding Soup.

Don't forget to watch me make Caldo Gallego on YouTube:

Gangsta Caldo Gallego 

Ingredients:

4 cups of chicken stock
2 cups of water
4 links of Spanish Chorizo links sliced into rounds 
3 strips of thick cut bacon cut into small dices
3 cans of Cannellini Beans
2 cups of kale 
1 white onion. chopped
1 green bell pepper, chopped
1 tablespoon garlic,chopped
1 box of a small pasta
Salt to taste ( optional ) 

In your large soup pan, cook the Chorizo slices for a few minutes with the bacon. A pool of melted fat will form as it cooks. 

Add the onion, and bell pepper to the meat and cook until the onion become clear. Add the garlic.

Add the 3 cans of beans and stir into the meat and vegetable mixture. You want the beans to pick up the flavors of what is in the pan. 

Pour in the chicken stock and water. Bring to a boil.

After the liquid has begun to boil, add the box of pasta. Cook until pasta is tender. 

Add the Kale to the pot and cook until wilted. 

Enjoy!

Gangsta! Chocolate Espresso Ice Cream Cake

                                           Gangsta! Chocolate Espresso Ice Cream Cake

This May marks the second year married to my beautiful hard-working wife. We decided to have family over to celebrate 2 years as husband and wife. I wanted to make a special dessert and decided on a chocolate coffee ice cream cake. It celebrates foods my wife, my daughter, and I love.

I did have a little trouble finding the chocolate covered espresso beans as they were out at our local grocery store. We found them in the bulk section of the Fresh Market. It was a plus to find them there because I could purchase exactly the amount I needed and saved some change. If you cannot find them, Malted Chocolate Covered milk balls will do fine, I even used them with the beans!

With this recipe I am using a box cake and improving it. It's amazing what a little creativity can do to improve everyday food items. Depending on the cake mix you select, you may need other ingredients such as eggs or oil, please check the box.

For best results, make the cake and freeze it the day before you need it. And a spring form pan also makes creating this delicious beauty much easier.

Ingredients

1 box of Duncan Hines chocolate cake mix or German chocolate cake mix
15-20 chocolate covered espresso beans
1/2  cup chocolate covered malt balls (such as Whoppers), chopped in half
2 shots of espresso coffee
2 shots of your favorite rum
2 containers of your favorite chocolate or vanilla frosting
Small bag of chopped Walnuts
1 large bar of Hershey's chocolate (frozen so you can make chocolate shavings)

Our first step will be to prepare the cake, using the directions on the box. You will replace 1/4 cup of liquid with the two espresso shots. Bake according to package directions and cool.

While the cake is cooling you will want to soften your ice cream. After the cake has cooled to the touch, you will cut the cake through the middle to make two layers. Put the bottom layer back into the spring form pan. Add the ice cream on top of that layer, then place the top layer. Freeze for 24 hours.
 
Remember this cake is a semi home made cake it could take longer to firm up amd you will prepare your cake for frosting.

Ready to decorate! Blend the rum into your frosting. You will put a thin layer of frosting at first, then freeze it again for 6 hours, then place your second layer of  frosting.

Use the Walnuts, Whoppers, Espresso beans and shaved chocolate to decorate the cake. Put it back in the freezer until ready to serve. Let the cake thaw a few minutes before serving.

Enjoy!

*According to www.convertunits.com , there are 8 shots per cup. Therefore, if you need 2 shots and you don't have a shot glass, use 1/4 cup

Gangsta! Pork Chop Sandwiches with Cole Slaw

Gangsta! Pork Chop Sandwiches with Cole Slaw

Watch me in action on my Youtube Channel

Gangsta In Da Kitchen!

3 eggs
1 container of Panko Bread Crumbs
Hamburger Buns or Rolls of your Choice
6-8 Boneless Pork Chop


Gangsta! Cole Slaw
Gangsta! Guave BBQ sauce

Prepare the pork by placing them one by one in a large plastic bag and pound until they are about 1/2 inch thick.

Prepare a breaking station -

Station 1 - Flour, Salt & Pepper to taste    
Station 2 - Milk and eggs mixed
Station 3 - Bread Crumbs

Evenly flour the chop on both sides, dip in egg wash and then into the bread crumbs. 

Once you have all chops breaded put in the fridge covered for a least 4 hours no more the 6 hours.

You can deep fry or pan fry like in my show just make sure it's golden brown.

To make the sandwich you add the chop on top of the bread then the slaw and top off with the BBQ sauce.

Gangsta! Cole Slaw

 Gangsta! Cole Slaw

1 bag of Cole Slaw mix
1/3 a cup of regular vinegar
1/3 cup of butter milk
1/3 cup regular milk
1/2 cup of sugar
1 tablespoon of salt

Mix vinegar, butter milk and regular milk, sugar, and salt.
Mix well until  sugar dissolves.
Then add to Cole slaw.
Mix well.
Refrigerate at least 6 hours up to 24 for best results.

Gangsta! Candied Pecan and Pear Salad

Gangsta! Candied Pecan and Pear Salad

Watch me make this delish salad on YouTube!

Candied Pecan Pear Salad

1/2 Cup of Pecan Halves

2 tsp Vegetable Oil

1/4 Tsp Salt

1/4 Cup of Pure Maple Syrup

Mixed Salad Greens of your choice
1 Ripe Pear, thinly sliced into bite size pieces

3 Tbsp of Olive Oil

2 Tsp of Redwine Vinegar

In a pan, heat the vegetable oil. Add Pecan Halves, salt and the maple syrup. Stir so that pecan halves are nicely coated. Allow the maple syrup to reduce, then remove pecans to cool.

In a cup, mix the Olive Oil and Red wine Vinegar. Pour the bag of washed greens in a bowl and toss with the Oil and Vinegar Mix. Top with pears and pecans.

Gangsta! Potato & Kale Enchilada Stacker

Gangsta! Potato & Kale Enchilada Stacker

Watch me make this Vegan Inspired Dish on my YouTube channel:

Gangsta Potato Kale Enchilada Stacker

1 Package Corn Tortillas
1 Can of your Favorite Enchilada Sauce (or homemade)
1 Lb of Potatoes (Yukon Gold) - should be a Waxy Variety - Peeled and cubed
1/2 Lb of Kale, washed, trimmed, and finely chopped

3 TBSP Olive Oil
1 TBSP chopped Garlic
1/2 TSP Ground Cumin
1/4 C. of Vegetable Stock
Optional - 1/2 C of Cheddar Cheese or Mozarella

Boil potatoes until fork tender and drain.
In a pan, sautee the Kale until slightly wilted

Put 3/4 of the potatoes in a bowl with the Vegetable stock and mash well. Add the remaining potatoes and mash coarsely. Add the Kale and mix.

Preheat oven to 350 degrees.

Heat a frying pan with Olive Oil. While it is heating, add a small amount of Enchilada sauce to the bottom of your baking pan. Pour some of the sauce into a bowl. Dip one tortilla at a time on both sides and pan fry lightly.

This is where you will begin stacking your ingredients. One layer of tortilla, layer of potato mixture, another layer of tortilla, until you have used up the potato mixture. Pour any remaining enchilada sauce over the top. If you are using cheese, put a generous layer of cheese across the top. 

Cover and Bake stacker for 45 minutes.

Enjoy!