Valentine's Day is rapidly approaching, and chocolate advertisements and cooking shows are dominating the television. There are many, many sweet things to be made with chocolate. But, I've been wondering what sort of savory things could be made with chocolate.
Cocoa, which chocolate is made from, doesn't start out sweet. It is mixed with sugar to make the usual chocolate we all know and love. But it can make savory dishes, too. One example is a chocolate mole. Not all moles have chocolate, but some do. I have also heard of meat roasts being seasoned with a combination of cocoa and coffee before roasting.
However, I don't know many other savory uses for chocolate or cocoa. Does anybody out there know any interesting ways to use chocolate or cocoa in a savory dish? I really want to try something like that. I'll take any ideas.
Happy Valentine's eating!
Cocoa and/or chocolate is a standard ingredient in Cincinnati Chili, Ohio's regional take on Chili Mac.
ReplyDeleteThe recipe I use calls for chili powder and cumin, along with semi-sweet chips, honey, and pumpkin pie spice. (Sorry, this recipe is for meat-o-sauruses, though it could probably be modified.)
Sara
Oh yeah, Dad was telling me about his recipe for that.
ReplyDeleteVegetarian Chocolate Chili
ReplyDeleteMakes 6 servings
Ingredients:
2 medium dried ancho chiles, rinsed, patted dry, split lengthwise, seeded
1 dried chipotle chile, rinsed, patted dry, split lengthwise, seeded
1 teaspoon cumin seeds, toasted
1 teaspoon dried oregano, crushed
1/8 teaspoon cinnamon
1-1/2 teaspoons salt
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, minced
3 zucchini and/or yellow squash, quartered lengthwise and cubed
3/4 pound kale, stems, ribs discarded, leaves chopped
1 teaspoon grated orange zest
1/8 teaspoon sugar
1 ounce unsweetened chocolate, shaved or grated
1 (14.5-ounce) can whole tomatoes in juice, drained, reserving juice, chopped
1-1/4 cups water
3 (15-ounce) cans pinto beans, drained, rinsed
Directions:
1. Cook chile peppers flat in a skillet on both sides over medium heat until just tender, about 30 seconds. Cut into small pieces. (Be sure to turn the fan on over the stove and don’t breathe the vapors rising up from the skillet.)
2. Combine chile peppers and cumin seeds in a coffee or spice grinder and process until finely ground. A mortar and pestle can be used as well. Combine chile mixture with oregano, cinnamon and salt.
3. Heat oil in a large pot and saute onions unto softened. Mix in garlic and cook, stirring, 1 to 2 minutes. Stir in chile mixture and cook 30 seconds. Add zucchini or squash and kale and cook 5 minutes, covered. Stir in orange zest, sugar, chocolate, tomatoes and juice, and water.
4. Place lid on pot and cook 15 minutes or until vegetables are tender, stirring chili often. When vegetables are cooked through, add beans and cook another 5 minutes. Season to taste with salt, if needed. Serve warm.