Alright...I'm in....
But someone else will have to enter so everyone can vote against me.
But someone else will have to enter so everyone can vote against me.
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contest BEGIN! Savory Chocolate Throwdown
- Thread starter The Hot Pepper
- Start date
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This should be interesting.....
Beef, red wine, Killians Red, and dark chocolate:
Ready or not, It all comes together this afternoon.
Beef, red wine, Killians Red, and dark chocolate:
Ready or not, It all comes together this afternoon.
Should be interesting !
Ok, this is really just the start.... hopefully it will get some others to thinking.
I'll call this Champurrado-Inspired Corn Muffins
Champurrado is what some know as "Mexican hot chocolate" - a chocolate version of the popular atole drink. Champurrado includes masa in the recipe. You can use your favorite search engine to find many, many Champurrado recipes, but here's a link to one if you are feeling lazy. Anyhow, this illustrates what South- and Latin-Americans have known for a long time - that chocolate and corn just go together. Although Champurrado is sweet, I added no sugar to this. Oh, hogleg, I am just making this up as I go along, so your guess is as good as mine!
1 box Jiffy corn muffin mix
1/2 teaspoon chipotle chile powder
1/2 teaspoon ginger powder
1/2 teaspoon cilantro
2 tablespoons unsweetened cocoa powder
1/2 cup milk (may need more or less)
1 egg
1 cup grated Mexican 4-cheese mix
1 8-oz can cream-style corn
In a bowl, stir together all dry ingredients. Whisk in the egg and 1/3 cup of milk. Add a bit more milk if the batter is too stiff. Gently stir in the cream corn and cheese. If needed, add more milk to yield a batter consistency the same as for regular corn muffins. (It's going to be a little thick, but not too thick.) Let the batter rest while you preheat the oven to 400F. Line a muffin tin with foil muffin papers and spray with no-stick. Fill the muffin cups about 2/3 full. Bake 15 - 20 minutes or until a toothpick inserted in the middle comes out clean. Cool in pan a few minutes, then remove from pan and cool further on a wire rack. Spread on some melted butter and enjoy!
Corn muffin mix and seasonings. This pic has only 1 tablespoon of chocolate but I added another tablespoon after mixing this together.
All stirred together
Whisked in the egg and milk
In goes the cream-style corn and cheese (the corn is under the cheese)
Egg and milk stirred in
The finished muffins - these are pillow-soft tender
These are tasty on their own, but adding butter really pushes them over the top - YUM!
I'll call this Champurrado-Inspired Corn Muffins
Champurrado is what some know as "Mexican hot chocolate" - a chocolate version of the popular atole drink. Champurrado includes masa in the recipe. You can use your favorite search engine to find many, many Champurrado recipes, but here's a link to one if you are feeling lazy. Anyhow, this illustrates what South- and Latin-Americans have known for a long time - that chocolate and corn just go together. Although Champurrado is sweet, I added no sugar to this. Oh, hogleg, I am just making this up as I go along, so your guess is as good as mine!
1 box Jiffy corn muffin mix
1/2 teaspoon chipotle chile powder
1/2 teaspoon ginger powder
1/2 teaspoon cilantro
2 tablespoons unsweetened cocoa powder
1/2 cup milk (may need more or less)
1 egg
1 cup grated Mexican 4-cheese mix
1 8-oz can cream-style corn
In a bowl, stir together all dry ingredients. Whisk in the egg and 1/3 cup of milk. Add a bit more milk if the batter is too stiff. Gently stir in the cream corn and cheese. If needed, add more milk to yield a batter consistency the same as for regular corn muffins. (It's going to be a little thick, but not too thick.) Let the batter rest while you preheat the oven to 400F. Line a muffin tin with foil muffin papers and spray with no-stick. Fill the muffin cups about 2/3 full. Bake 15 - 20 minutes or until a toothpick inserted in the middle comes out clean. Cool in pan a few minutes, then remove from pan and cool further on a wire rack. Spread on some melted butter and enjoy!
Corn muffin mix and seasonings. This pic has only 1 tablespoon of chocolate but I added another tablespoon after mixing this together.
All stirred together
Whisked in the egg and milk
In goes the cream-style corn and cheese (the corn is under the cheese)
Egg and milk stirred in
The finished muffins - these are pillow-soft tender
These are tasty on their own, but adding butter really pushes them over the top - YUM!
Changed my mind......
Going with a Guinness Extra Stout instead of the Killians:
I think it'll go well with the chocolate.
Going with a Guinness Extra Stout instead of the Killians:
I think it'll go well with the chocolate.
lol good call 
paulky_2000 said:This should be interesting.....
Beef, red wine, Killians Red, and dark chocolate:
Ready or not, It all comes together this afternoon.
I think we watched the same video recipe.....Looks tasty already with the ingredients
I saw Guiness in the original recipe and see you changed to that now, I was going to use a chocolate malt I saw instead.
Good luck, it looked excellent.
hot stuff said:
C'mon, man! I'm not even in the kitchen yet. At least let me grab a knife first!
edit: Ouch! Anybody got a bandaid?
edit again: Shit. Anybody seen my fire extinguisher?
Wow. That got out of control in rapid fashion. 
Anybody got a phone number for a good lawyer? Also, Scovie, I'm going to need your car for a little while.
Anybody got a phone number for a good lawyer? Also, Scovie, I'm going to need your car for a little while. Scoville DeVille said:I won't even let you IN my car until you stop the bleeding.
lofl The bleeding is the last of your worries right now. Your car has 4wd and clean plates, right?
And hotstuff, go ahead and give
edit: Goddammit. All that work and I forgot the POL.
OK, here we go. My neighbor (three houses down - the only one left) let me use his kitchen (BIG mistake!).
Looks like everyone was waiting to the last second.
I'll hang back, then.
I'll hang back, then.
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