Chocolate Indulgence Dinner: Spiced Cocoa Dry Rub on Lamb Kabobs

Wines: Wines: Rulo Syrah 2005 (Washington)

                VaPiano Syrah 2005 (Washington)

This cocoa spice rub works especially well with lamb. Although the smell of this rub is quite chocolate-y, the flavor on the grilled meat is very subtle. A whole butterflied leg of lamb can be used.

Makes 1 1/2 cups, enough for 5 pounds of lamb

Ingredients

1 cup Cocoa Powder (unsweetened)

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 1-1/2 inch cubes

2 red onions

Directions

Combine all 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 one month.

Generously coat the lamb cubes with the dry rub. Using metal skewers, alter the lamb cubes with pieces of red onion. Let the lamb marinate for up to 12 hours or overnight in the refrigerator.

Light the grill. Remove the lamb from the refrigerator and bring to room temperature before grilling. Grill over direct coals, turning once after 5 minutes. If grill has a lid, cover the meat while it is grilling. Using an instant read thermometer, check the internal temperature of the lamb cubes and remove when the temperature reaches 125 degrees F for medium-rare meat.

Chocolate Indulgence Dinner: Mixed Green Salad with Whole Citrus Vinaigrette and Cocoa Nibs

 Wine: Kestrel Estate Viognier 2005 (Washington)


Ingredients

2 lemons
1/2 navel orange or 1 small orange
1 shallot
1 1/2 cups pure olive oil
1 teaspoon gray salt
1/2 teaspoon freshly ground pepper
8 cups mixed young green lettuces
Cocoa Nibs (available at specialty and gourmet food stores)

Directions

Juice the lemons, orange, and shallot in a juice extractor. Put the juices in a bowl and whisk in the olive oil in a slow stream to form an emulsion. Season with the salt and pepper. Taste and adjust the seasoning. Whisk again, cover, and refrigerate for up to 3 days. You should have about 2 cups.

Just before serving, place the greens in a salad bowl, add about 1/2 cup vinaigrette, and toss well. Add more to taste and adjust the seasoning. Finish the salad with a sprinkling of cocoa nibs to taste.

Variation for Blender: Use 3 lemons, 2 small oranges, 1 shallot, 1 teaspoon gray salt, 1/2 teaspoon pepper, and 1 1/2 cups pure olive oil. Cut off and discard the stem ends of 2 lemons and 1 orange. Cut into quarters, cut out the core, and remove seed. Place in a blender. Squeeze the juice from the remaining lemon and orange; add to the blender with the shallot, salt, and pepper. Pulse and then blend the fruit until as smooth as possible. With the machine running, add the olive oil in a thin, steady stream. The vinaigrette will be thick like a mayonnaise. If it is too thick, with the machine still on, thin with a little hot water. Taste for seasoning. Cover and refrigerate for up to 3 days. If the vinaigrette separates, return it to the blender and blend until smooth again.

Makes about 3 cups.

Notes:

I added sliced bananas to the salad.

Dressing: I pureed one lemon and one whole orange and I reamed the juices from one lemon and one orange (and otherwise followed the recipe)

Chocolate Indulgence: Butternut Squash with Sage Brown Butter and Bittersweet Chocolate

Wines

     Burgans (sp?) Albarino 2006 (Spain)
     Helix Syrah (Reininger) 2004 (Washington)

Ingredients

1 small to medium butternut squash (about 2 1/2 pounds)
2 tablespoons dark molasses
2 tablespoons unsalted butter
2 teaspoons balsamic vinegar
1/4 cup mascarpone cheese
2 tablespoons freshly grated Parmesan
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Gray salt and freshly ground pepper
Ravioli dough or 3/4 pound sheet pasta purchased from local Italian delicatessen
Flour, for dusting board
4 tablespoons sweet butter
8 fresh sage leaves
2 ounces Parmesan, for grating
2 ounces bittersweet chocolate, for grating

Directions

Preheat oven to 375 degrees F.

Cut squash in 1/2 and scrape out seeds. Spread 1 tablespoon molasses in the cavity. Season with salt and pepper. Place cut side down on a roasting pan. Cook in the oven until very soft, about 1 hour. (See Chef's Notes.)

Let cool to room temperature and scoop out flesh into the work bowl of a food processor.

Puree squash until smooth, then spread on a baking sheet and return to the 375 degree oven to dry, about 10 minutes. The consistency will be like mashed potatoes. Scrape into a large mixing bowl.

Heat the butter in a saucepan over medium-low heat until it begins to brown. Immediately remove from heat and add remaining 1 tablespoon molasses and all the vinegar. Add to squash with mascarpone, Parmesan, cinnamon, and nutmeg. Season, to taste, with salt and pepper and mix well. The recipe can be made ahead to this point (makes 2 cups filling,) Cover well and refrigerate 4 hours or up to 2 days.

To fill the raviolis: Lay out a sheet of pasta dough on a lightly floured board. Cut into circles with a 3 1/2 inch pastry cutter. Put 1 tablespoon squash filling in the center of 1/2 the rounds using either a pastry bag or a small spoon. Leave a 1/2-inch border all around the filling. Moisten borders with water and top with remaining rounds of dough. Press all the air out and seal firmly by pressing all around with fingertips. Lay raviolis out to dry on a lightly floured board or baking sheet and lightly flour the tops. Repeat until you run out of dough and/or filling. To cook, boil in lightly salted water until tender, about 3 minutes.

Reserve 2 ounces of the cooking water.

Uncooked, filled raviolis may be used immediately or frozen for 2 months. Lay them out on sheet pans and place in freezer until frozen. Transfer to plastic bag.

For the Sage Brown Butter: While raviolis are cooking, in a large saute pan, melt the butter with the sage and a pinch of salt until it foams and becomes light brown. Reserve. On medium heat toss the cooked raviolis in the sage butter then transfer to a serving platter or dishes. Add 2 ounces of the cooking water to the pan and swirl with any residual butter. Spoon the butter sauce over the raviolis, then finish with a generous grating of Parmesan and bittersweet chocolate.

Notes:

I made these in advance and froze them.

I added more sage to the butter plus sliced it.

I used 70% bittersweet SharffenBerger chocolate.

Chocolate Indulgence: Grilled Shrimp with Cocoa-Romesco Sauce

Wines: 

       Burgans (sp?) Albarino 2006 (Spain)
       Helix Syrah (Reininger) 2004 (Washington)



Ingredients

2 tablespoons tequila

2 teaspoons sugar

3 dozen large shrimp (about 2 pounds), shelled and deveined

1/4 cup almonds

1/4 cup hazelnuts

1 red bell pepper

1/4 cup cocoa nibs or grated unsweetened chocolate

1 medium tomato--halved, seeded and coarsely chopped

2 garlic cloves, minced

1 tablespoon sherry vinegar

2 teaspoons masa harina or fine cornmeal

2 teaspoons fresh lemon juice

1 teaspoon kosher salt

1/2 teaspoon crushed red pepper

1/4 cup extra-virgin olive oil

Directions

In a large, shallow glass or ceramic dish, stir the tequila with the sugar. Add the shrimp and toss to coat. Cover and refrigerate for at least 30 minutes.

Preheat the oven to 400°. Put the almonds and hazelnuts in separate pie plates and roast for 8 minutes, or until fragrant. Transfer the hot hazelnuts to a kitchen towel and rub together to remove the skins. Let cool, then coarsely chop the hazelnuts and almonds.

Roast the pepper over a gas flame or under the broiler, turning, until charred all over. Transfer the pepper to a bowl, cover with plastic wrap and steam for 5 minutes. Peel the pepper and discard the stem and seeds. Strain any accumulated juices into a bowl. Coarsely chop the pepper and transfer it to the bowl.

In a food processor, combine the almonds, hazelnuts, roasted pepper, cocoa nibs, tomato, garlic, vinegar, masa harina, lemon juice, salt and crushed red pepper. Process to a fine paste. With the machine on, slowly add the olive oil to form a thick sauce. Scrape the romesco sauce into a bowl and season with salt.

Light a grill. Season the shrimp with salt and grill over a hot fire for about 2 minutes per side, or until just cooked through. Serve the shrimp hot, with the romesco sauce alongside for dipping.

MAKE AHEAD The marinated shrimp and the romesco sauce can be refrigerated overnight. Bring the sauce to room temperature before serving.

Chocolate Indulgence

Hosts: Jean and Dale

Starters:
     Butternut Squash Ravioli with Sage Brown Butter and Bittersweet Chocolate
     Grilled Shrimp with Bittersweet Chocolate Romesco Sauce
     Wines: Burgans (sp?) Albarino 2006 (Spain)
                Helix Syrah (Reininger) 2004 (Washington)

Palate Cleanser:
     White Chocolate Coconut Ice Cream
      Basil Sorbet

Salad:
     Mixed Greens with Citrus Vinaigrette, Sliced Banana, and Cocoa Nibs
     Wine: Kestrel Estate Viognier 2005 (Washington)

Entree:
     Cocoa Dry Rub Leg of Lamb with Mole
     Herbfarm Cornbread
     Sauteed Greens
     Wines: Rulo Syrah 2005 (Washington)
                VaPiano Syrah 2005 (Washington)

Finale:
     Chocolate Single Malt Scotch Torte
     Wines: Ferreira Dom Antonia Reserve Port (Portugal)
                MA Mas Amiel Cuvee Speciale (aged 10 years) (France)