barbara-in-va
Well-known member
Lot's of catching up to do! Fortunately, work has calmed down and I got some good cooking in this weekend. Following are a couple of recipes that I tried.
Hi all! Been on a work marathon and have not signed in for over a week!
- Thread starter barbara-in-va
- Start date
barbara-in-va
Well-known member
REC: Ibarra Chocolate Cake with Chocolate Glaze
I love Mexican Chocolate and even tho this cake does not use Ibarra it has all the components. It turned out wonderful! I didn't have time to make the orange peel but will next time, I think it would be perfect along with the cake.
Ibarra Chocolate Cake
Source: Coyote Cafe by Mark Miller
(Sadly he has closed is DC restaurant Red Sage)
1 T cinnamon
zest of 2 oranges
4 T (2 oz) bittersweet chocolate grated
1 1/2 C unblanched almonds, toasted and ground
4 eggs separated
1/2 C sugar
2 T fresh orange juice
2 T Grand Marnier
Preheat oven to 325°F. Grease, flour and paper an 8-9" cake pan. Combine cinnamon, orange zest, grated chocolate and ground almonds in a mixing bowl and set aside. Beat egg yolks with 1/4 C sugar; stir in orange juice and set aside.
In another bowl, beat egg whites to soft peaks while gradually adding 1/4 C sugar. Stir egg yolks and orange juice into the chocolate almond mixture, then fold in half the beaten egg whites. Blend well, and gently fold in remaining egg whites.
Spread mixture evenly in prepared cake pan and bake for 35-40 minutes or until cake pulls away from sides of pan. Let cool for 10 minutes and invert cake onto cake rack.
When cool, paint with Grand Marnier and cover with Chocolate Glaze.
Chocolate Glaze
10 T (5 oz) bittersweet chocolate
1 T (1/2 oz) unsweetened chocolate
3/4 C softened butter
1 T corn syrup
1 T water
1/4 C chopped candied orange peel (optional)
Place both chocolates, 1/2 C butter, corn syrup and water in a double boiler over simmering (not boiling) water. Stir gently until just melted. Remove from heat, and stir in remaining 1/4 C butter. The glaze is ready to pour when it reaches the consistency of maple syrup (between 86°-96°).
Place cake rack over pan or wax paper, pour glaze over cake, tilting to coat evenly. Decorate with candied orange peel if desired.
I love Mexican Chocolate and even tho this cake does not use Ibarra it has all the components. It turned out wonderful! I didn't have time to make the orange peel but will next time, I think it would be perfect along with the cake.
Ibarra Chocolate Cake
Source: Coyote Cafe by Mark Miller
(Sadly he has closed is DC restaurant Red Sage)
1 T cinnamon
zest of 2 oranges
4 T (2 oz) bittersweet chocolate grated
1 1/2 C unblanched almonds, toasted and ground
4 eggs separated
1/2 C sugar
2 T fresh orange juice
2 T Grand Marnier
Preheat oven to 325°F. Grease, flour and paper an 8-9" cake pan. Combine cinnamon, orange zest, grated chocolate and ground almonds in a mixing bowl and set aside. Beat egg yolks with 1/4 C sugar; stir in orange juice and set aside.
In another bowl, beat egg whites to soft peaks while gradually adding 1/4 C sugar. Stir egg yolks and orange juice into the chocolate almond mixture, then fold in half the beaten egg whites. Blend well, and gently fold in remaining egg whites.
Spread mixture evenly in prepared cake pan and bake for 35-40 minutes or until cake pulls away from sides of pan. Let cool for 10 minutes and invert cake onto cake rack.
When cool, paint with Grand Marnier and cover with Chocolate Glaze.
Chocolate Glaze
10 T (5 oz) bittersweet chocolate
1 T (1/2 oz) unsweetened chocolate
3/4 C softened butter
1 T corn syrup
1 T water
1/4 C chopped candied orange peel (optional)
Place both chocolates, 1/2 C butter, corn syrup and water in a double boiler over simmering (not boiling) water. Stir gently until just melted. Remove from heat, and stir in remaining 1/4 C butter. The glaze is ready to pour when it reaches the consistency of maple syrup (between 86°-96°).
Place cake rack over pan or wax paper, pour glaze over cake, tilting to coat evenly. Decorate with candied orange peel if desired.
barbara-in-va
Well-known member
REC: Chile Brined Roasted Pork Loin
This is from the Jan-Feb issue of Cooking Light. We were very surprised at the wonderful flavor from the brining.
7 C water, divided
2 T cumin seeds
2 T grated lime rind
1 T Mexican dried oregano
6 garlic cloves, minced
1/2 C kosher salt
1/2 C sugar
1 )7 oz) can chipotle chiles in adobo sauce, chopped
2 C ice cubes
1 3 lb boneless pork loin, trimmed
1/4 C fresh lime juice
2 t freshly ground black pepper
1 t Mexican dried oregano
2 garlic cloves, minced
Combine 1 C water, cumin, rind, 1 T oregano and 6 garlic cloves in a small saucepan. Bring to a boil; remove from heat. Pour into a large bowl, cool to room temp. Add remaining 6 C water, salt, and sugar, stirring until salt and sugar dissolve. Stir in chilies. Pour mixture into a 2 gallon zip top plastic bag. Add ice and pork, seal. Marinate in fridge 24 hours, turning occasionally.
Preheat oven to 450°F.
Remove pork from bag; discard brine. Pat pork dry with paper towels. Combine juice, pepper, 1 t oregano and 2 garlic cloves. Place pork in a roasting pan coated with cooking spray. Brush juice mixture over pork. Bake at 450° for 15 minutes. Reduce oven temp to 325° and bake an additional 45 minutes or until internal temp reaches 155°. Place pork on a platter. Cover with foil and let stand for 15 minutes. Thinly slice. Yield 12 servings.
This is from the Jan-Feb issue of Cooking Light. We were very surprised at the wonderful flavor from the brining.
7 C water, divided
2 T cumin seeds
2 T grated lime rind
1 T Mexican dried oregano
6 garlic cloves, minced
1/2 C kosher salt
1/2 C sugar
1 )7 oz) can chipotle chiles in adobo sauce, chopped
2 C ice cubes
1 3 lb boneless pork loin, trimmed
1/4 C fresh lime juice
2 t freshly ground black pepper
1 t Mexican dried oregano
2 garlic cloves, minced
Combine 1 C water, cumin, rind, 1 T oregano and 6 garlic cloves in a small saucepan. Bring to a boil; remove from heat. Pour into a large bowl, cool to room temp. Add remaining 6 C water, salt, and sugar, stirring until salt and sugar dissolve. Stir in chilies. Pour mixture into a 2 gallon zip top plastic bag. Add ice and pork, seal. Marinate in fridge 24 hours, turning occasionally.
Preheat oven to 450°F.
Remove pork from bag; discard brine. Pat pork dry with paper towels. Combine juice, pepper, 1 t oregano and 2 garlic cloves. Place pork in a roasting pan coated with cooking spray. Brush juice mixture over pork. Bake at 450° for 15 minutes. Reduce oven temp to 325° and bake an additional 45 minutes or until internal temp reaches 155°. Place pork on a platter. Cover with foil and let stand for 15 minutes. Thinly slice. Yield 12 servings.
barbara-in-va
Well-known member
Hi Dawn! The flavors from the brine are very subtle. The loin is not
at all spicy but you can definitely get a good idea that the flavorings are Mexican. It was really good and very moist.
at all spicy but you can definitely get a good idea that the flavorings are Mexican. It was really good and very moist.