MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Churros con Chocolate *
Categories: Beverages, Breads, Dairy, Chocolate
Yield: 4 Servings

4 c Milk; 1 c per serving
1 Spanish Hot Cocoa Bar

MMMMM--------------------------CHURROS-------------------------------
2 c Self-rising flour
1/4 ts Salt
2 c Boiling water
Oil for frying

* Crispy Breakfast Fritters with Hot Chocolate

Perhaps the most sinful of all spanish traditions is thick,
rich hot cocoa that accompanies churros for breakfast.
Adapted as part of the American fast-food and convience
store diet, the churro in its traditional form is a far more
respectable culinary creation. Freshly mixed batter is fried
to a golden brown, dusted with sugar, and served fresh and
crispy. If you have never tried a fresh and crispy churro
that has been dipped in thick hot cocoa, then you certainly
have not experienced the best that Spain has to offer.

Traditionally served as breakfast when paired with
chocolate, or all alone at the many regional festivals
throughout Spain, the humble churro is truly one of our
favorite Spanish traditions. For our family, the perfect
Sunday morning is sitting together around the table and
enjoying churros con chocolate, a cup of Torrefacto Coffee,
and some fresh seasonal fruit.

For the Chocolate: In a medium sauce-pan, bring the milk to
a gentle simmer (use 1 cup per serving.)

Add 1-2 tablets of our Spanish Hot Cocoa to the milk ( each
bar is pre-scored into 12 tablet sections.) Add extra
tablets for an even thicker chocolate.

Gently stir the milk until the chocolate is dissolved and
the mixture appears noticeably thicker. Remove from heat in
preparation for serving.

For The Churros: Mix the flour and salt together until
combined.

To the flour mix, add just enough boiling water while
stirring to form a thick paste.

In a large pot or deep fryer, heat the vegetable oil until
hot (Maintaining a frying temperature of 180+|C or below.)

Slowly dispense the churro batter into the hot oil and fry
until they are a light golden brown.

Remove from oil, drain onto some paper towels, and dust with
granulated sugar.

Serve and Enjoy!

Tips From Yaya's Kitchen: Spanish hot cocoa is different
from normal hot chocolate in that it has special ingredients
to make it extra-thick and extra-rich.

Although regular wheat flour may be used, self rising flour
yields the best results.

Best results are achieved when you use boiling water in very
little quantity to make a very thick paste. Add the
flour-water mix to the churro maker and secure the lid.

From: http://www.HotPaella.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Triple Chocolate Milkshake
Categories: Five, I scream, Beverages, Dairy
Yield: 1 Serving

4 Scoop(s) chocolate I scream
1/2 c Chocolate milk
1/4 c Chocolate syrup

Place ice cream, milk and syrup in blender container.
Cover blend until smooth.

Drink slowly to avoid "brain freeze".

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bruno's Chocolate Orangette (Candied Orange Peels)
Categories: Five, Fruits, Chocolate, Desserts
Yield: 5 Servings

1 lb (450 g) orange strips
2 lb (900 g) sugar
1 5/8 lb (800 g) water.
2 3/16 lb (1 kg) bittersweet dark
- chocolate disks; 60/66%
- cocoa paste

Quarter oranges and cut each wedge in two smaller
portion. Slice out flesh (save orange flesh for fruit
salad or your daily vitamin C intake). Cut rinds into
1/4" (6mm) thick slices (or leave them whole) and blanch
3 times by covering rinds with cool water, bring to
boil, drain and rinse - repeat this step twice (total
blanching: 3 times).

Add water and sugar and bring a boil. Reduce heat to a
very low simmer; best under the boiling point 194+|F/
90+|C and let poach for 2 hours. Turn the heat off
and let cool down to room temp (leave the saucepan
overnight on the stove). Drain candied orange strips and
arange them in a clean and rectangular container. Save
and cook up syrup to 220+|F/104+|C cool to room
temperature and cover the oranges and store in the
refrigerator for months. Before dipping orange strips in
chocolate, drain them onto a cooling rack to dry out for
a day or 2 or, place in a 250+|F/120+|C oven for 2
hours - turn oven off and leave candied orange peels
inside to cool. At this joncture, orange peels can be
coated in granulated sugar and stored as is for up to a
year. Save syrup to enhance future pastries or use as a
sweetener for cocktails, tea and so on.

PS: Once coated in sugar, candied orange peels cannot be
dipped in chocolate.

TEMPERING DARK CHOCOLATE: Use a fair amount of chocolate
and high percentage of cocoa butter (no less than 35%).
This additional cocoa butter, combined with proper
tempering, gives the chocolate more sheen, a firmer
"snap" when broken, and a creamy mellow flavor. Once
done with dipping, soften chocolate if it needs to and
spread over a baking tray lined with a silicone mat,
chill and break into pieces for later use. Wrap and
store chocolate in cool storage or refrigerator drawer.

Melt chocolate over water-bath. The temperature of the
chocolate should not exceed 120+|F/50+|C. Wipe off the
bottom of the bowl when removing it from the heat (water
is the worst enemy of chocolate). Place melted chocolate
in the refrigerator and let cool down; stirring every so
often until the temperature reaches 80+|F/26-27+|C.

Chocolate will begin to set on the sides of the bowl;
scrape it out. Carefully, rewarm chocolate to 88+|F/
31-32+|C. Dip dried candied orange peels in chocolate,
remove excess chocolate and let set on baking tray lined
with parchment or silicone mat. Or, coat immediately in
powdered chocolate to give a nice frosting effect. Store
chocolate orangette in a cool storage or in the
refrigerator drawer for up to 3 months. Enjoy!

Bruno Albouze - The Real Deal

RECIPE FROM: http:// www.brunoskitchen.net

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rum Chocolate
Categories: Five, Beverages, Dairy, Chocolate, Booze
Yield: 1 Guzzle

2 oz Light rum
1 oz Creme da cacao
2 oz Hershey's chocolate syrup
1 c Whole milk; heated
1 Mint leaf; garnish, opt

Using milk warmed to 180++F/82++C stir in rum, creme de
cacao and chocolate syrup on a tallish glass mug.

Garnish with a mint leaf or sprig if desired.

Reconstructed from memories of Dave Grossblatt's Cafe
Rienzi on MacDougal St., Greenwich Village, NYC

Makes one drink

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Eric's Chocolate Pecan Pie
Categories: Pastry, Pies, Nuts, Chocolate
Yield: 6 servings

4 tb Butter
1/2 c Dark brown sugar
1 lg Egg
1/2 c 100% pure maple syrup
6 oz Pecans broken up by hand
6 oz Semi-sweet chocolate.
1 (10") frozen pie crust

Eric's recipe made two to three pies, so the first thing
I needed to do was effectively halve the recipe.

Eric uses Ghirardelli's Double Chocolate chips in his
recipe and warns against the use of milk chocolate.
(Double Chocolate is Ghirardelli's branding for
bittersweet chocolate for baking.) I was picking up the
necessary ingredients at my local supermarket (Save
Mart) on the way home from work and was surprised to
find that they do not carry bittersweet chocolate chips
at all. I picked up a bag of Guittard's Semi-Sweet
Baking Chips and thus deviated from Eric's recipe a
little (or maybe a lot).

First, I creamed the butter and brown sugar together.

Then I added an egg and mixed until it was fully
integrated.

I scraped the bowl down once and added maple syrup. A
few more seconds and my Kitchenaid stand mixer had the
mixture smooth and consistent.

After removing the bowl from the mixer, I poured in the
halved pecans and stirred by hand with a spatula. Then I
added the chocolate chips and stirred and folded until
the pecans and chips were evenly dispersed, about ten
strokes.

The mixture is then poured into the pie crust and
leveled. Normally, I would blind bake the crust to
ensure that it doesn't get soggy. (Blind baking is where
you bake the crust without filling to harden the crust.
This gives the crust more structural support to handle a
wet filling so it doesn't fall apart or soak up too much
liquid before the filling is baked.) Eric's recipe
didn't mention this and called for a fairly high heat of
375+XF/190+XC so I did not blind bake the crust.
375+XF/190+XC375?F until the filling set. I checked the
filling by holding the pie on both sides and twisting
gently to spin the pie pan. A set filling should not
move on the outside and jiggle on the inside (like
Jell-O). The pie was done after 45 minutes (just like
Eric said).

TASTE RESULTS: The pie is not your traditional pecan
pie. This pie is quite chocolatey and less sweet than
pecan pies that I've had from bakeries (which I felt was
overwhelmingly sweet). I brought the pie into work and
it was gone before I knew it with people asking for
seconds (but there was none to give out). So, maybe
Eric's original recipe of two or three pies would have
been better.

The general concensus was that the pie was very good and
a welcome departure from the traditional pecan pie. The
chocolate lover's especially liked the chocolate chips
and some commented on the excellent flavor that the
maple syrup introduced. I recommend trying this recipe!

RECIPE FROM: http://www.cookingforengineers.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rum Chocolate
Categories: Five, Beverages, Dairy, Chocolate, Booze
Yield: 1 Guzzle

2 oz Light rum
1 oz Creme da cacao
2 oz Hershey's chocolate syrup
1 c Whole milk; heated
1 Mint leaf; garnish, opt

Using milk warmed to 180øF/82øC stir in rum, creme de
cacao and chocolate syrup on a tallish glass mug.

Garnish with a mint leaf or sprig if desired.

Reconstructed from memories of Dave Grossblatt's Cafe
Rienzi on MacDougal St., Greenwich Village, NYC

Makes one drink

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Microwave Chocolate Pudding Cake
Categories: Cakes, Desserts, Chocolate
Yield: 5 servings

MMMMM----------------------------CAKE---------------------------------
6 tb (86 g) unsalted butter; in
- pieces
1/4 c (60 miL) whole milk
2 ts Pure vanilla extract
1/2 ts Instant coffee or espresso
- (opt)
3/4 c (165 g) packed dark brown
- sugar
1 c (128 g) A-P flour
1/3 c (32 g) unsweetened natural
- cocoa powder
1 ts Kosher salt
1/2 ts Baking powder
1/4 ts Baking soda

MMMMM--------------------------TOPPING-------------------------------
1/2 c (110 g) dark brown sugar
1/4 c (24 g) unsweetened natural
- cocoa powder
1/4 ts Kosher salt
3/4 c Boiling water
Ice cream; to serve

PREPARE THE CAKE: Add the butter to a 1 1/2 to 2 quart
microwave-safe souffle' dish or casserole, then melt
the butter in short bursts in the microwave.

Whisk in the milk, vanilla and instant coffee, if using.
Whisk in the brown sugar, then add the flour, cocoa,
salt, baking powder and baking soda and whisk until just
combined.

MAKE THE TOPPING: In a small bowl, whisk together the
brown sugar, cocoa powder and salt. Sprinkle over the
cake batter.

Pour the boiling water over the top.

Cook in the microwave at full power until you can see
the set cake start to emerge through the sauce in
various spots and the sauce has thickened, 5 to 7
minutes. (It's OK to periodically stop and check
doneness partway through cooking.) The cake will
continue to set as it cools.

Serve warm, with ice cream.

By: Samantha Seneviratne

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Triple Chocolate Milkshake
Categories: Five, I scream, Beverages, Dairy
Yield: 1 Serving

4 Scoop(s) chocolate I scream
1/2 c Chocolate milk
1/4 c Chocolate syrup

Place ice cream, milk and syrup in blender container.
Cover blend until smooth.

Drink slowly to avoid "brain freeze".

Uncle Dirty Dave's Kitchen

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chile-Chocolate Microwave Mug Cake
Categories: Cakes, Snacks, Chocolate, Chilies
Yield: 1 Serving

4 tb (45 g) self raising flour
4 tb (55 g) caster sugar
2 tb (17 g) cocoa powder
1 lg Egg
3 tb (43 ml) milk
3 tb (25 ml) sunflower oil
3 tb Chocolate chips
sm Dash of vanilla extract
lg Pinch of dried chile *

* You could use ground chile powder or replace the choc
chips with chile chocolate. You could also use more or
less chile depending on your tastebuds.

Add dry ingredients (including chile) to a large coffee
mug, and mix well. Add the egg and mix thoroughly Add
the milk and oil - mix well (don't forget the corners /
edges of the mug). Add the chocolate chips (if using)
and vanilla extract, and mix again Put your mug in the
microwave and cook for 3 minutes (in an 800 watt
microwave).

The cake will rise above the top of the mug, but don't
worry it's supposed to! Allow to cool a little, tip out
onto a plate.

EAT and enjoy - this can serve two - it's a huge portion
for one!

From: http://blog.chilliupnorth.co.uk

Uncle Dirty Dave's Kitchen

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... My only exercise is jogging my memory and wrestling with my conscience.
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