Tuesday, February 8, 2011

chocolate demo & breakfast for dinner

What a week!

Super Bowl, more snow days and pre-Valentine fun all packed in to one!

Have I got some comfort foods for you...

It all started on the chilly Sunday of the Super Bowl.

Although I'm not too interested in following football, I simply like watching the games and enjoying the food and drink that accompany the occasions.

After a trek for supplies, I spent the entire day preparing a Super Bowl feast for 30 fit for a king!

Chicken, Sausage and Pulled Pork Gumbo

When I said I was making a huge pot o' gumbo, I wasn't kidding.

I started by making a dark brown roux
(this was at "peanut butter" stage).

8 bell peppers, 4 red onions, 3 jalapenos, 2 pounds of rice, 8 pounds of chicken, 2 pounds of sausage, 3 pounds of okra, 2 pounds of pulled pork, 3 gallons of stock, 6 cans tomatoes, red pepper flakes, salt, pepper, file powder and 7 hours later...

I was in business.

I cooled the gumbo down about 30 minutes, then we served it straight from the pot with homemade cornbread muffins crumbled right in the bowl.

Cornbread Muffins

Aunt Patti's 7-layer Dip

This dip is always the first to go at my family functions.

It begins with a layer of refried beans (use vegetarian if you please) + salsa + guacamole + sour cream + shredded cheese + black olives + sliced scallions.

Chill then enjoy with tortilla chips--
make sure to dip from the bottom!

Brisket & Hoisin Taquitos with three dipping sauces:
Jalapeno Ranch, Soy Ginger Reduction, Guacamole

Braised brisket tossed with hoisin sauce, fresh cilantro and scallions made a delicious taquito filling! I softened my flour tortillas in hot vegetable oil, rolled them with brisket mixture then baked them on sheet pans to crisp up.

Mexican Brownies with a Cinnamon Ganache

A dash of ancho chile powder in the batter and a sprinkle of cinnamon in the glaze added a kick of flavor to these luscious brownies.

These babies disappeared instantly.

After some brews, punch and camaraderie,
the party was one to remember!

On a later lazy evening alone,
I was craving breakfast for dinner and settled on some fluffy, buttermilk pancakes with ice cold milk:

Buttermilk Pancakes with Orange Marmalade Syrup

yields 8 pancakes

1 and 1/2 c AP flour
1 T sugar
1 t salt
2 and 3/4 t baking powder
1 egg
1 and 1/4 c buttermilk
1 t orange zest
3 T unsalted butter, melted plus additional for griddle

for syrup:

1/2 c orange marmalade
1 T lemon juice

In a large bowl, whisk together the dry ingredients. Make a well in the center of dry mixture and add remaining ingredients. Whisk from the center slowly incorporating the batter.
Let sit for 10 minutes.

Heat a large griddle or skillet over medium heat. Melt 1 T butter and scoop 1/4 cup increments of batter into rounds. Let pancakes cook on first side approximately 2-3 minutes until bubbles arise.

Turn heat down slightly then flip. Store first batch in a warm oven and repeat with remaining batter.

Meanwhile, heat marmalade and lemon juice in the microwave until warm and loosened approximately 1-2 minutes.

Serve atop hot pancakes with butter and a glass of cold milk.

Valentine cheer and the smell of cocoa were in the air after a festive Linguine and Dirty Martinis demo for the Junior Woman's Club of Fort Worth.

I arrived prepared for a three-pronged chocolate showing of simple techniques to use at home.

My demo included:

Chocolate & Toasted Almond Covered Cherries

Fleur de Sel Truffles

Cupid Chocolate Bark



The gals were given recipes and were full of great questions!

We simmered chocolate over a double boiler, made ganache, dipped cherries, rolled truffles and talked flavors.

There was fun had by all.

Many thanks to JWC for having me!



Anonymous said...

Hey there! I discovered your blog through Blue Eye Brown Eye and what a treat it is to look into the kitchen of a chef! Your brisket and hoison taquitos kind of make my heart hurt because they look SO utterly delicious. I'm from Dallas and hoping to possibly make it out to one of your functions or classes in the future!

Callie Salls said...

Thank you for your sweet comment. Please follow Linguine and Dirty Martinis on Facebook for event updates!