A few weeks back, I was invited to a fun local event hosted by Green and Black’s to launch their latest bar, Spiced Chili. What I took away from the evening was lots of creative ideas and inspiration to incorporate chocolate into intriguing savory dishes. Not only were delicious desserts on hand, and information on pairing chocolates with alcohol, but Chef Jill Houk challenged and inspired us to think out of the box when cooking.
Believe it or not with the holidays approaching, I’m not really feeling tons of desserts now. I’m coming down off a very hectic two months of catering and work commitments, and all I seek is savory comfort in my kitchen. So what did I decide to do? I took my inspiration from Mexico and used a grated bar of Green and Black’s Spiced Chili , which is seasoned with star anise,pink peppercorn, cloves,juniper and ginger , to make a mole like braise for an inexpensive cut of beef. All you need is a good grater or micro plane, a cast iron pan or dutch oven, and time to make this fantastic meal, which will leave you saying Holy Mole ( pardon the pun).
- 3.5-4 lb pot roast
- ½ bar Green and Blacks Spiced Chili Bar ( approx 50 grams)
- 5-6 garlic cloves
- 1 jalapeno pepper seeded and minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 tablespoon Kosher Salt or Pink Himalayan Salt.
- 1 lime juiced
- ½ cup Tequila Reposado
- 1½ large onion sliced
- 2 carrots peeled and chopped into slices.
- 2 cups water.
- Preheat oven to 350 F.
- Using a grater grate the chocolate and garlic into a small bowl.
- Add the dry spices and minced jalapeno.
- Mix well and rub onto the pot roast. Place in a cast iron pan or dutch oven.
- Add lime juice, tequila, and water to pan.
- Add carrots and onion slices.
- Cover with foil or lid, and roast for 3 hours until tender.
- Remove the foil or lid and roast for another ½ hour until tender and liquid reduces some more.
Scrumptious looking and sounding! A great way of using chocolate.
Cheers,
Rosa