Text 20768, 109 rader
Skriven 2007-09-29 18:44:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Bacon chocolate bars
================================
-=> Quoting Dale Shipp to Jim Weller <=-

 DS> One of the things we put out for samples at the picnic were some
 DS> German chocolate bars that my son had sent me from over there.   All
 DS> were very dark (72% to 80% or more).

I've been sampling very rich chocolate the last few years due in
part to Michael's frequent and enthusiastic comments on the subject.
It appears that my personal tastes are for chocolate resting in the
50-60% range.
 
 DS> One had hot chili in it --
 DS> but not very hot at all, barely a mere tickle.

I plan to try that when the opportunity arises. I'm not sure I'd
like it but I want to savour the experience.
                             
 DS> The third one was had cracked black pepper in it.   It is
 DS> actually pretty good, albeit a strange mix of two flavors one is not
 DS> used to having at the same time.

But I am as dubious about that taste combination as I am chocolate
bacon. Another one that doesn't sound very good is chocolate covered
pretzels. But I'd try both if given the chance. I would never
condemn a taste sensation out of hand without at least trying it
first.

Another odd pairing....


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Braised Short Ribs With Chocolate And Rosemary
Categories: Beef, Ribs, Bacon, Chocolate, Herbs
  Servings: 6

    1/4 c  diced pancetta (Italian
           bacon; about 1 1/2 ounces)
      6 lb bone-in short ribs
  1 1/2 c  finely chopped onions
    1/4 c  finely chopped shallots
    1/4 c  finely chopped celery
    1/4 c  finely chopped peeled
           carrots
      3    garlic cloves, minced
      2 c  dry red wine
      3 c  low-salt chicken broth
      2 c  chopped drained canned diced
           tomatoes
      2 TB chopped fresh parsley
      1    very large fresh thyme
           sprig
      1    bay leaf
      3 TB shaved or grated bittersweet
           chocolate
      2 TB unsweetened cocoa powder
           (preferably Dutch-process)
      1 ts finely chopped fresh
           rosemary

This is so good. I think I've made this about half a dozen time now
so am starting to feel like an old pro at it. I don't do pork so I
don't use the pancetta, and I buy beef ribs; boneless. I have used
turkey bacon before and that worked well although I don't see the
point of two meats. Anyway, I just recommend planning ahead a bit
since it does take a little bit of simmering time. Well worth the
wait. I served this tonight with some corn on the cob that I cooked
in the sauce after I had taken the ribs out. Once the corn was done
I took them out; added my chocolate to the pot, and put the ribs
back in. The corn was sprinkled with a mixture of cinnamon and red
pepper and topped with garlic feta cheese. I used approximately 1
tablespoon cinnamon to 1 teaspoon red pepper. Min

Heat heavy large pot over medium heat. Add pancetta and saute until
crisp. Using slotted spoon, transfer pancetta to paper towels to
drain. Sprinkle ribs with salt and pepper. Working in batches, brown
ribs in drippings in pot over medium-high heat until brown on all
sides, about 8 minutes per batch. Transfer to plate. Add onions and
next 4 ingredients to pot. Cover, reduce heat to medium, and cook
until vegetables are soft, stirring occasionally, about 10 minutes.
Add wine. Boil uncovered until liquid is reduced by half, scraping
up browned bits, about 5 minutes. Add broth, tomatoes, parsley,
thyme, bay leaf, and pancetta. Return ribs to pot, cover partially,
and simmer 1 1/2 hours. Uncover and simmer until rib meat is tender,
stirring occasionally, about 1 1/2 hours longer.

Transfer ribs to plate; discard bay leaf. Spoon fat from surface of
sauce. Boil sauce until beginning to thicken, about 8 minutes.
Reduce heat to medium. Add chocolate, cocoa powder, and rosemary;
stir until chocolate melts. Season to taste with salt and pepper.
Return ribs to pot. Simmer to rewarm, about 5 minutes.

Bruce Aidells and Nancy Oakes
Bon Appetit January 2006

From: Mignonne To: Native-Cooking-L

 
MMMMM-------------------------------------------------


Cheers

YK Jim


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