Cooking with SunnyD: Cocoa + Chicken... yeah, it works.

[SunnyD]

Unfortunately I don't have pics, but here's something I tried today, and figured I'd share in case you wanted to try something different: Make a dry rub from cocoa powder, chili powder and ground ginger. Rub chicken, and fry. I did this with some chicken tenderloins, fried in a cast iron skillet with some canola oil. WOW...

Edit:
I suppose I should add that the dish was sided by penne al dente topped with a home-made Swiss/Gouda cheese sauce and steamed broccoli. God that cheese sauce was good.

 

[rudeguy]

is that legal?

 

[zinfamous]

isn't that basically how a mole sauce starts?

..sans ginger, I assume.

anyway, sounds tasty

 

[rudeguy]

isn't that basically how a mole sauce starts?

..sans ginger, I assume.

anyway, sounds tasty

you can make sauce out of moles?

My sis has a bunch of them. Well I'm pretty sure they are sleeping right now. Moles don't dig and stuff in the snow do they?

 

[mmntech]

What you have made good sir is a very basic mole. A chili and chocolate concoction, usually in sauce form. It's the national dish of Mexico. Adding chocolate with chicken is not weird at all. 🙂
http://en.wikipedia.org/wiki/Mole_%28sauce)

 

[Squisher]

Chicken-ala-carte

 

[zinfamous]

you can make sauce out of moles?

My sis has a bunch of them. Well I'm pretty sure they are sleeping right now. Moles don't dig and stuff in the snow do they?

it needs the little inflection thingy over the "e." I have no idea how to do that easily on the keyboard b/c I am a noob.

it is pronounced mol-ay

 

[sandorski]

interesting

 

[CRXican]

yum

 

[The-Noid]

I will eat anything you are making!

 

[SunnyD]

I suppose I should add that the dish was sided by penne al dente topped with a home-made Swiss/Gouda cheese sauce and steamed broccoli. God that cheese sauce was good.

 

[zinfamous]

try this:

2 medium shallots diced
5 generous cloves garlic (pressed and chopped)
crushed red pepper (to personal pref)
salt + fresh ground pepper
saute in butter and generous olive oil
add ~1/2 cup cream
~1/2 sauvingnon blanc and let cook down
(portions may not be proper; I'm sometimes commando when ti comes to this part)

Meanwhile on the side--cook down a generous portion of chopped chanterelles in butter until the mushroom juices cook out and evaporate

toss in chantarelles (I like to do this just after adding the wine)
more salt and pepper
toss in a few fresh sprigs of thyme, simmer for ~30 minutes.

boil up some orzo and remove just before al dente, drain, and toss into saucepan with chantarelle sauce. generously garnish with fresh grated parmesan. stir rapidly to finish pasta.

yummyyummy.

sorry, don't mean to hijack. you mentioned cheese sauce and I couldn't resist.