Recipe for Valentine’s Enchantment? Chocolate, ya think?

Author: Corinne  //  Category: Uncategorized

Sow the seeds of seduction for Valentine’s Day.  Cook up something irresistable for your lover and yourself.  Add a salad and you’ve got a great spicy meal that’s chocolaty good.  I, personally, could swim in the stuff.

Lobster in Chocolate Sauce (Mole)

By Corinne R Kocher

CATERING BY CORINNE

 

Ingredients:

 

  • 2 Tablespoons olive oil
  • 1 medium sweet onion, chopped
  • 3 garlic cloves, minced
  • 3 shallots, minced
  • 1 ripe plaintain
  • 1 chipotle pepper plus 1 teaspoon adobo sauce, chopped
  • 1 cup candied hibiscus (Trader Joe’s) or raisins as an option
  • 2 cups canned chopped tomatoes
  • 3 tablespoons crunchy peanut butter
  • 2 cups vegetable stock
  • 2 teaspoons ancho chili powder
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon fresh ground black pepper
  • 1 ½ ounces high quality unsweetened chocolate (such as Scharffenberger)
  • 2 lobster tails
  • ½ cup roughly chopped salted peanuts
  • 1 lemon, zested
  • Fresh cilantro, for garnish
  • Lemon and/or lime wedges for serving
  • 1 avocado, peeled, pitted and sliced for serving

 

Directions:

 

Place a pot over medium heat and coat with the oil.  Add the onion, garlic, shallots and sliced plantain, stirring to soften for 5 minutes.  Add the chipotle and sauce, then add the hibiscus (or raisins) and tomatoes, stirring to combine the ingredients.  Bring to a low simmer and cook for 10 minutes to incorporate flavors.

 

Put the mixture into a food processor with the metal blade.  Add the peanut butter, stock, chili powder, and cinnamon.  Puree until smooth.  Adjust seasoning.

 

Return the puree to the pot over medium heat and cook for 15 minutes, stirring occasionally.  Add the chocolate and stir until melted.

 

LOBSTER:

 

Bring a large pot of salted water to a boil. Add the lobsters and boil until just cooked through, about 10 minutes. DO NOT OVERCOOK!!!

 

Meanwhile, preheat the grill to medium-high. Drain the lobsters and put them in a bowl of ice water to stop the cooking. Then drain the lobsters well, remove the tail from the lobster, and carefully remove the tail meat from the shell.

Skewer each tail onto 2 skewers so that the meat lies flat. Brush the tails with oil and season with salt and pepper. Grill for 2 to 3 minutes on each side or until slightly charred.

Place the lobster skewers on a platter and drizzle with some of the mole sauce over the top. Sprinkle with chopped peanuts, cilantro and garnish with lime and lemon wedges wedges.   Sprinkle with Lemon Zest.

 

Ciocolatto Diablo

Spicy Chocolate Cremes

Yield: 8

4 small dried chiles (such as chiles de arbol)

10 ounces bittersweet chocolate, such as Scharfenberger (60 %), chopped fine

5 large egg yolks

5 tablespoons sugar

¼ teaspoon salt

1 ½ cups heavy cream

¾ cup half and half

1 tablespoon vanilla

  1. Place chocolate in a dry; heatproof bowl; set fine mesh strainer over bowl and set aside.
  2. In a separate bowl, whisk yolks, sugar and salt until combined.  Whisk in heavy cream and half and half.
  3. Whisk in dried chiles.  
  4. Transfer mixture to medium saucepan and cook over medium low heat, stirring constantly with wooden spoon and scraping bottom of pan, until thickened and silky custard registers 175-180 degrees on instant-read thermometer.  Cook 8- 12 minutes. DO NOT OVERCOOK OR SIMMER.
  5. Immediately pour custard through strainer over chocolate.  Let mixture stand to melt chocolate, about 5 minutes.  Whisk gently until smooth.
  6. Whisk in vanilla.
  7. Divide among ramekins and tap gently to remove bubbles.  Cool to room temperature, then cover with plastic wrap and chill 4- 72 hours.  Serve topped with whipped cream.

 

One Response to “Recipe for Valentine’s Enchantment? Chocolate, ya think?”

  1. Cajuns Fan Says:

    You really are making this big boy from Lake Charles hungry! lol I guess I am getting used to eating tasty food. We spice it up right and could care less about the health part. I guess we will die early, but we’re having a blast along the way. lol Thought I would share a little recipe with you on cooking yummy my gumbo recipes . Just check the link out if you want to. This is the one that was given to me by my mawmaw around 35 years ago. She got it from her grandma, so it goes way back. I made that little site on cajun people, so I would really love any feedback or thoughts on it. If you have a recipe that you would like to give me, I’d love to hear it. Here’s to tasty food and fine women! :)