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hot stuff

Member Since 10 Aug 2010
Offline Last Active Yesterday, 09:28 PM

#1408293 Register for the February Throwdown

Posted by hot stuff on Yesterday, 09:28 PM

hot stuff got in quick on Nawlins!

Well I saw the requirement early and I said, this is a no brainer. The tricky part is paring the choices down. Can we just put a table on? :)

#1408229 The Next Throwdown is...

Posted by hot stuff on Yesterday, 07:12 PM

Finger foods!


Posted by hot stuff on 16 January 2017 - 08:12 AM

I'm an Eagle Scout if that counts lol

That's great. I'm pushing my oldest son to finish his. He has 6 incomplete eagle badges to finish and his project left.


Posted by hot stuff on 14 January 2017 - 11:09 PM

Woo hoo! I'm next! :dance:  :onfire:  :dance:  :onfire:  :dance:  :onfire:  :dance:  :onfire:  :dance:  :onfire:

#1406533 sauces for Mardi Gras? what to serve?

Posted by hot stuff on 13 January 2017 - 11:35 AM

Sauces for Mardis Gras? We're on the second page and no one has suggested a chocolate or caramel sauce would go best over nipples. I just don't know if you could get away with anything spicier than jalapeños for such sensitive territory.


That's mostly for out of towners.

#1406339 Hot Stuff's 2017 glog

Posted by hot stuff on 12 January 2017 - 07:56 PM

So a little update on the progress. Getting some roots and leaves on a number of them. Doesn't seem to matter too much on whether they are Chinense, Bacattum or Annuum. There's a fair mix on the germination rate. I'm planning on putting the rest of them in a plastic container with a light to make things a little warmer than the cabinet above the stove which is where they have been.







This weekend I'll transfer the ones with leaves into seed trays. The nice thing about this is you can continue to harvest seeds as they germinate and save space in the trays. They only get filled with good plants.

#1405964 VOTE! Savory Chocolate Throwdown

Posted by hot stuff on 11 January 2017 - 11:26 PM

Great stuff all around.

Somehow, going into Monday when it's not a holiday just seems off to me. .02

#1405724 Seedlings with worm castings?

Posted by hot stuff on 11 January 2017 - 04:43 PM

Well, worm castings are essentially dirt.

#1405537 sauces for Mardi Gras? what to serve?

Posted by hot stuff on 11 January 2017 - 07:50 AM

Here are some sauces:  https://archive.org/...e/n169/mode/2up

#1405296 sauces for Mardi Gras? what to serve?

Posted by hot stuff on 10 January 2017 - 12:23 PM

Don't recall any particular sauces, but a nice sauce piquant (which is not the same thing as a picante sauce)

for some boiled shrimp is always nice.

As far as hot sauces are concerned, that has been addressed.

#1405136 BEGIN! Savory Chocolate Throwdown

Posted by hot stuff on 09 January 2017 - 09:04 PM

Chocolate & Stout Shepherd’s Pie with Alsation Tarte Flambe and Simple Salad




This was a very interesting TD.  I don’t cook with chocolate much, and I can’t bake my way out of a paper bag so I was stumped thinking up ideas.  Figured many of you guys would go mole/latin type flavors, so I wanted to do something different.  Finally settled on a hybrid steak and ale shepherd's pie for some warm comfort here in the cold and then matched it with a classic French flatbread with a twist and a quick romaine salad dressed with a chocolate cherry chile vinaigrette.  


For the Shepherd’s Pie


Take 2lbs of chuck roast, trim the fat and cut it into 1 inch chunks.  Toss the meat in ½ cup of flour and brown it in batches in a big pot over medium heat in 3 tbsp of olive oil.  When each batch finishes remove to a plate and reserve.  




When the meat is finished add a chopped onion, a chopped carrot and 1 pound of mushrooms, halved.  Let cook for about 5-7 minutes until the onions are getting soft.  




Then add 2 cloves of minced garlic, 2 dried chile pullas, 1 tbsp dried parsley, 1 tsp dried rosemary, 1 tsp dried thyme, 1 tsp ancho powder and 1 tsp hot salt.  Stir well and cook all that for another 2 minutes.  Then add one bottle of Guinness extra stout and 12 ounces of water.  Stir well and allow this to come to a simmer, about 20 minutes or so. Once a simmer is reached add 2 ounces of 85% cocoa chocolate and turn the heat down very low.  




Cover and cook 2-6 hours.  I cooked mine overnight on our low heat burner.  Love that thing for braising!  When you’re happy with the tenderness and taste (I added 1 tsp kosher salt and a touch of honey) add 1 cup frozen peas and about 2 tsp of corn starch mixed with a couple tbsp of half and half to the pot.  Turn your heat up to medium and stir well.  It will thicken as is comes to a simmer.  Once you’re happy with the thickness, remove from heat and ladle into your bowls.


Top the bowls with your mashed potatoes* and pop them into an oven preheated to 425 degrees.  In about 15-20 minutes the tops will be starting to get golden.  Remove and serve immediately.




For the Tarte Flambe




Take 1 cup of warm water, add 1 tsp of sugar and whisk well.  Make sure the water isn’t too hot and then add one packet of yeast.  Allow this mix to sit for 10 minutes so the yeast can bloom.  Then add 2 cups of flour to the bowl and mix well.  Once it’s come together and formed a dough, turn it out into a well oiled bowl and cover to rise in a warm place for an hour.  


This dough went into the fridge overnight.  Remove and allow to come to room temp, then roll it out to about ¼” thickness.  For the sauce I made a quick glaze using 2 ounces of 74% cacao chocolate, 2 tbsp butter, ½ cup of cream sherry and a tsp of vanilla.  I put them all in the pot over low heat, added the chocolate to melt, tasted and added ½ tsp of salt and 1 tsp of turbinado sugar.  


Drizzle the glaze over the dough, then top with fresh goat cheese, slivered onions, bacon and then sprinkle on some allepo & jobito flakes.  Bake it off on a stone in a 450 degree oven for about 10-12 minutes.  You can garnish with a bit more of the glaze if you like, it sure looks pretty.   :)



Simple Salad



Last but not least a nice simple salad dressed with a chocolate and cherry vinaigrette.  One of the chocolates I bought was 55% cacao and had chiles and cherries in it, so it was easy to drum up a dressing with.  I took ⅓ cup balsamic vinegar, added a few diced dried cherries we picked in door county and then melted a little over 1 ounce of the chocolate into it.  Sprinkled in some dried aleppo flakes and then I whisked in about ½ cup of olive oil.  It needed a bit of salt and that was it.




Thanks for looking!  Lots of great and unique entries, THPers taking chocolate to new levels around here!   :D




*Take 1lb yukon gold potatoes, peel and boil them in hot salted water until fork tender.  Drain and add back to the pot.  Mix in 1 tbsp butter, 1 tbsp cream cheese, 1/2 cup sour cream and just enough milk to mix everything up.  Add salt and pepper flake to taste.   ;)


Very nice photography there. Yum

The salads look particularly nice.

#1405019 BEGIN! Savory Chocolate Throwdown

Posted by hot stuff on 09 January 2017 - 06:56 PM

     Cocoa Gumbo with Chicken and Sausage




     Andouille cocoa puffs:


- ~1.5 lb andouille

- 1T. chocolate habanero flakes

- 1.5T. cocoa powder


     -Mix meat and seasonings thoroughly.

     -Form into flat 1" balls and chill to firm.




     -Fry in a hot cast iron dutch oven until nice and brown.


     -Drain on paper towels and set aside.




     Fried chicken:


- 3lb. boneless chicken thighs

- ~2t. kosher salt for brining

-  1T. cayenne flakes


     -Trim thighs and rub in salt and cayenne. Let it sit for an hour or two to absorb salt.



     -Combine in a ziploc bag:


- ~1 c. flour

- 1T. chimayo flakes

- 1.5t. ground marjoram

- 2T cocoa powder

- 1t. black pepper




     -Add about a half cup of oil to leftover andouille fat and heat until just smoking.

     -Shake chicken in flour and fry in batches until sexy.




(And I mean sexy!)



     -Set aside.


     Gumbo base:


- 2c. diced onion

- 1c. diced celery

- 1c. diced green bell pepper

- 1/2t. ground thyme

- 1/2t. black pepper


     -Heat leftover oil until just smoking.

     -Add veggies to oil and cook on med/high heat, stirring occasionally.




     -When veggies have browned and are soft, add 8c. chicken broth. Bring to a simmer.

     - Add a heap of okra and return to simmer.

     - Add andouille balls and (sliced) chicken thighs.

     - Return to a simmer and cover for an hour or so.




     -Serve over rice with fresh homemade buttered bread.






     So last week I was jonesin' for a new gumbo recipe to try out. Rajun Gardener came to the rescue and posted some for me to try. I was all set to make a regular, authentic Louisiana gumbo and then I got an idea. When I make gumbo, I like to use a really dark, flavorful roux. I decided to find out how well cocoa's dark earthy flavors would pair with it. Then I started to get creative drink lots of double IPA (throwdown juice).

     Mixing the cocoa powder with the andouille seemed like the place to start along with a big scoop of chocolate habanero powder. SCORE! The aroma of the chocolatey browning meat told me I was on the right track. :drooling: But the smell and taste of the cocoa, herb and chimayo breaded chicken was what really got my attention. I don't think I'll ever make fried chicken again with out a big scoop of cocoa powder. It sounds weird, but the browned chicken flavors and the smooth kind of creamy flavor of the cocoa were just spectacular together.

     I would've never thought to put those flavors together without the incentive of this TD. Just too weird sounding. But the end result speaks for itself here. The umami chicken cocoa flavor kind of melted into the soup and lent it a meaty, subtly sweet undertone. But the chocolate hab andouille cocoa puffs kept to themselves and gave an occasional burst of spicy cocoa sausage flavor. The cocoa and chinense flavors really complemented the overall savory, red annuum flavors of the rest of the soup.

     I know I seriously bastardized a Southern staple here, but it was worth it. My wife and I were very pleasantly surprised with this one!

Well, you can pretty much throw anything into Gumbo. Just don't make it look like the tomato soup with 'a' shrimp in I got on Jekyll Island once.

#1404724 BEGIN! Savory Chocolate Throwdown

Posted by hot stuff on 08 January 2017 - 08:22 PM

Chocolate-Orange Duck with Chocolate Pierogis stuffed with Cottage Cheese in Heavy Cream and a side of Mushrooms









Chocolate Orange Duck

6 tsp fine sea salt
1 ducks quartered
Bunch of fresh thyme
2 tbsp butter
1 red onion diced
500ml duck or chicken stock
2 oranges

1 fish pepper
2 tbsp good-quality balsamic vinegar
20g bittersweet chocolate
2 heaped tsp strawberry jam
1 cup of grapes

Salt the duck quarters and brown them with the red onion and butter. Place all that in a roasting pan in the oven at 375 for 30 minutes.


In a sauce pan put the vinegar, grapes, fish pepper and stock with julienned orange peel reduce. When duck is finished, pour off the oil and put the sauce in the pan. Add juice from orange, the jam and the chocolate. Simmer and crush the grapes


Put duck on plate and pour sauce over.


Chocolate Pierogi stuffed with Cottage Cheese in Heavy Cream

3 cups flour

1 tsp chili powder

1 cup powdered cocoa

2 eggs

2 cups warms water

16 oz cottage cheese drained

Heavy Cream


mix flour, cocoa, eggs and water and kneed till soft and silky. Cut into four part and roll out to 1/8 inch. Place one sheet on top of pierogi maker, fill spaces with 1 tsp of cottage cheese, put other sheet of dough on top of that and roll.


Boil pierogi in salted water until they float to the top. Use spoon to scrape bottom to make sure they are not sticking there. Put into hot heavy cream for a couple of minutes after cooking in the boiling water.


Quick mushrooms



olive oil


Put olive oil in pan, saute sliced garlic lightly then add sliced mushrooms. Cook for about 5 minutes.




#1404672 BEGIN! Savory Chocolate Throwdown

Posted by hot stuff on 08 January 2017 - 07:35 PM


#1404668 BEGIN! Savory Chocolate Throwdown

Posted by hot stuff on 08 January 2017 - 07:34 PM