Preheat oven to 350°.
Bring bourbon to a boil in a small saucepan; remove from heat. Add chocolate chips, stirring until smooth.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, cocoa, baking powder, and salt, stirring with a whisk.
Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well combined. Add vanilla and eggs; beat well.
Add flour mixture and bourbon mixture to sugar mixture, beating at low speed just until combined.
Spread batter into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in the center comes out clean.
Cool in pan on wire rack.
YIELD: 20 servings
1. Grease a 9-inch-by-5-inch loaf pan with ½ tablespoon of the butter and set aside.
2. In a small saucepan set over medium heat, add the Chartreuse. Bring to a simmer and cook over low heat until reduced by three-quarters, about 10 minutes.
3. Add the remaining 2 tablespoons of the butter and salt and stir until completely melted, about 2 minutes. Add the marshmallows and stir until completely melted, 3 to 4 minutes.
4. Turn off the heat and mix in the crisped-rice cereal, stirring just to combine. Stir in the chocolate chips and scrape the mixture into the prepared pan; using a rubber spatula, press it into an even layer. Set aside (or refrigerate) to set. Slice and serve.
Recipe adapted from Andrew Cross, Canon, Seattle, WA
1. In a large pot of salted, boiling water, blanch the noodles for 15 to 30 seconds, just to loosen them. Drain and set aside.
2. Heat a large skillet over medium-high heat for 2 minutes. Add the sesame oil and ginger and cook until fragrant, stirring often, about 1 minute. Add the garlic and cook, stirring often, until both the ginger and garlic are golden, about 1 minute longer.
3. Stir in the chicken and cook, stirring often, until golden brown, 4 to 5 minutes. Add the chiles, rice wine, soy sauce and sugar and cook until the chicken is cooked through, 1 to 2 minutes longer.
4. Stir in the scallions and noodles and turn off the heat. Add the basil, toss to combine, season with salt and pepper and serve.
Recipe adapted from Titus Wang, sous chef, Annisa, New York City
1. To a medium bowl, add the pork, ginger, garlic, garlic-chile paste, soy sauce and 1 teaspoon of the oil. Cover the bowl with plastic wrap and refrigerate for 1 hour.
2. Heat a large nonstick skillet over high heat for 1 minute. Add 1 teaspoon of the oil, swirl the pan to coat, then add the scallions. Cook the scallions, stirring occasionally, until they are blistered in spots and tender, about 2 minutes. Transfer the scallions to a large plate. To the hot skillet, add the remaining 1 teaspoon of oil. Add the marinated pork and cook, stirring occasionally, until the pork is browned and cooked through, 2 to 3 minutes. Return the scallions to the skillet and toss to combine. Transfer the pork and scallions to a platter and serve. Calories per Serving: 190; Sodium: 280mg; Total Carbohydrate: 5g; Fiber: 2g; Fat: 8g
Recipe from the Tasting Table Test Kitchen
Coat the rim of a chilled Martini glass with the red sugar and set aside. Add the vodka and pear purée to a shaker and fill with ice. Shake, and strain into the prepared glass. Top with Champagne and float a pear slice on top.
Contributed by Chopin Vodka