Spiced Cocoa Dry Rub for Grilled Lamb
1 cup natural unsweetened cocoa powder
1/4 cup kosher salt
2 teaspoons dried red pepper flakes, chopped fine
1/2 teaspoon ground cloves
2 tablespoons granulated sugar
4 pounds lamb shoulder and/or leg, cut into 1/2-inch cubes
2 red onions, peeled and cut into small chunks
Combine all dry ingredients in the bowl of a food processor, spice grinder, or mortar and pestle. Grind until the pepper flakes are crushed into a fine powder. (Store leftovers in a tightly covered jar for up to 1 month.) Generously coat the lamb cubes with the dry rub, and allow to marinate for from 2 to 12 hours, or overnight in the refrigerator.
Light the grill. Remove lamb from refrigerator, bring to room temperature just before grilling, and thread lamb pieces alternating with onion chunks on metal skewers.
Grill over direct coals, turning once after 5 minutes. If grill has a lid, cover the meat while it is grilling. With instant-read thermometer, check internal temperature of lamb cubes and remove when temperature reaches 125 degrees for medium-rare meat.What are some non-dessert recipes using chocolate?
Chocolate Chicken
2 servings 25 min 5 min prep
2 chicken breasts (not frozen)
1 teaspoon semisweet cocoa powder or unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon paprika
1 dash cayenne pepper or dried red chili peppers
enough lemon juice, to make it goopy
1 tablespoon cilantro or basil (or other greenish stuff)
Put everything but the chicken in a cereal bowl, mix it up.
Wash the chicken, coat it with the mix, cook the chicken.
Flavorful Mexican Mole
INGREDIENTS
* 20 roma (plum) tomatoes
* 8 fresh jalapeno peppers
* 1/4 cup crushed walnuts
* 1/3 cup sesame seeds
* 1/4 cup raisins
* 3 ounces bittersweet CHOCOLATE, melted
* 2 tablespoons minced garlic
* 1 quart vegetable stock
DIRECTIONS
1. Preheat the oven broiler. Place the tomatoes and jalapeno peppers on a baking sheet, and broil about 5 minutes, turning once, until they have begun to scorch on all sides. Remove from heat. Transfer the peppers to a bowl, and cover tightly with plastic wrap until cooled, about 15 minutes. Slip the skins off the peppers, slit peppers open, and remove the seeds.
2. In a blender or food processor, blend the tomatoes, peppers, walnuts, sesame seeds, raisins, chocolate, and garlic.
3. Heat a skillet sprayed with cooking spray over medium high heat. Cook and stir the blended mixture in the skillet until heated through.
4. Return the mixture to the blender. Blend in enough of the vegetable stock to make a slightly thick sauce. Cool, and store in the refrigerator until ready to use.
Hershey chocolate barbecue sauce
1 1/2 cups ketchup
1/4 cup apple cider vinegar
1/4 cup Hershey鈥檚 Special Dark syrup
1/4 cup olive oil
1 small onion, diced
2 cloves garlic, chopped
1 tbsp lemon juice
1 tsp salt
1/2 tbsp cracked black pepper
1 tsp paprika
1 tbsp prepared mustard
1/2 tsp hot sauce
Directions
In a sauce pan saute onions and garlic in olive oil, cooking until tender. Stir in lemon juice, salt, pepper, paprika and hot sauce. Simmer for 5 to 6 minutes and reduce heat. Stir in ketchup, vinegar and Hershey鈥檚 Syrup. Simmer for 15 to 20 minutes.
Mole (pronounce Moleh) is wonderful. It's a Mexican sauce used with chicken or turkey. I buy it in a jar and add chicken stock because the list of ingredients to make it is incredibly long. My favorite brand is Tia Maria's. foodnetwork.com will probably have the recipe.
Mole (pronounced moh-lay) is a favorite Mexican sauce that has chocolate in it. This is used on all sorts of Mexican dishes.
Mole (pronounced mole-ay) is a Mexican sauce, served over chicken, that uses chocolate as an ingredient. Other ingredients include garlic, cinnamon -- you can find the whole recipe by putting 'mole recipe' in your search engine. It's easy to make, and your chicken mole will be a standout!
Chili con Cocoa
Ingredients:
1/4 cup vegetable oil
1-1/2 cups chopped onion
2 lbs. ground beef or ground turkey
2 tablespoons HERSHEY'S Cocoa
2 tablespoons chili powder
2 teaspoons ground cayenne pepper
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
7 cups whole tomatoes, undrained
1-1/3 cups tomato paste
1 cup water
1/2 cup HERSHEY'S MINI KISSES Milk Chocolates
3 cups dark red kidney beans, undrained
14 (8 oz. each) mini bread boules, hollowed out
Directions:
1. Heat oil over medium heat in large saucepan; add onion. Cook, stirring frequently, 3 minutes or until tender. Add meat, cook until brown. Drain.
2. Stir in cocoa, chili powder, cayenne pepper, salt, allspice, cinnamon, tomatoes with liquid, tomato paste and water; heat to boiling. Reduce heat. Add chocolate pieces and beans; simmer 30 minutes.
3. Ladle chili (about 1 cup each) into prepared bread bowls. Garnish as desired. 14 servings
Lots of dark rustic-type breads, like pumpernickel, use chocolate.
i eat desserts (with chocolate as nondeserts)
A good one is Chicken Mole: This dish is a stewed chicken (bone-in) in a rich dark sauce made with chicken stock, cumin, and dark chocolate.
why not go to food network.com?you may be able 2 see it again!!
Cinncinatti style chili often has chocolate in it, and Mexican mole sauce also is made with some chocolate.
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