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Old 02-09-2011, 08:19 PM   #1
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GCCC - DaveSoMD

Welcome to Golden Chef Challenge: Chocolate.
In this thread you will find a three course meal by DaveSoMD. Each course must contain a chocolate element. This entry will consist of pictures, recipes and a description of taste, texture, smell, etc. (Hopefully Goodweed will clarify this)

There will be two other entry threads for the other two contestants and poll threads for each of the voting categories (sorry to have so many polls but they will all be identified by GCCC (Golden Chef Challenge)

Voting can begin whenever you have gone over all three entries and feel ready to start. Polls will open February 12 at 9 pm PST and will close on February 15.
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Old 02-10-2011, 11:34 AM   #2
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Dave, Glad you jumped in. Look foward to your entries.

Josie
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Old 02-10-2011, 12:23 PM   #3
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Waiting here patiently too Josie. I have my bib on. He must be plating the meal.
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Old 02-10-2011, 01:10 PM   #4
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I'll be posting Saturday morning, same as the other challenge chefs.
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Old 02-10-2011, 01:12 PM   #5
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Kayelle, I am wating to see if he does something with crab and chocolate.
Hubby is from Maryland and I know how he feels about Crab.

Josie
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Old 02-10-2011, 02:06 PM   #6
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Quote:
Originally Posted by DaveSoMD View Post
I'll be posting Saturday morning, same as the other challenge chefs.
Okie Dokie, Dave. We'll be waiting.

Good luck Buddy......
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Old 02-11-2011, 06:14 PM   #7
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I'm going to start posting. Please no comments until I'm finished as I am trying to keep it in several continuous posts. Thanks all!!!
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Old 02-11-2011, 06:21 PM   #8
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This is my Golden Chef Chocolate Challenge entry. I made 3 courses and a drink: the cocktail is a Tootsie-tini, the appetizer is a Strawberry and Dark Chocolate salad, the main entree is a Stuffed Pork Chop with a White Chocolate and Cranberry Cream Sauce, and the dessert is a Raspberry and Semi-sweet Chocolate Bread Pudding.

The meal was cooked and served on Sunday, February 6. There were two other diners plus myself. Each of the other diners provided written comments for me after the cocktail and each course.
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Old 02-11-2011, 06:24 PM   #9
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The Cocktail: Tootsie-tini

My beverage is a Tootise-tini made with Godiva Chocolate Liqueur, orange juice, and vodka. It is based on the drink known as The Tootsie Roll that is normally made with Crème de Cacao and orange juice. I decided to up-scale it and make it more of a cocktail and less of a dessert drink.

Ingredients:
Godiva Chocolate Liqueur
Orange Juice
Absolute Vodka
Naval Orange
Ghirardelli Dark chocolate

In a cocktail shaker filled with ice, Mix 1-part vodka, 2-parts chocolate liqueur, and 2-parts orange juice.

Shake and pour into chilled martini glasses. Garnish with an orange peel curl and chocolate curl.

Cook's Critique:
This is a simple cocktail to prepare. Having consumed more than my fair share of Tootsie Rolls (both the candy and the drink) this had the flavor of the candy but with an after-kick from the vodka. The vodka also took off just enough of the sweetness that it didn't taste like a dessert drink. I tried to garnish it with an orange curl and a dark chocolate curl but neither worked and the chocolate just ended up getting shaved into the drink.

Diner 1: It really tasted like a Tootsie Roll. It had a warm after kick. The garnish was cute but I would have liked bigger curls instead of chocolate shavings.


Diner 2: Tasted great and packs a punch.
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Old 02-11-2011, 06:33 PM   #10
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The Appetizer: Strawberry & Dark Chocolate Salad w/ Balsamic Vinaigrette

For my appetizer I created a strawberry and dark chocolate salad.
The salad greens were escarole, endive, and radicchio; they were lightly dressed with a balsamic vinaigrette. This was plated and then the sliced strawberries were arranged on top. Vinaigrette was then drizzled on top to lightly dress the berries. The dark chocolate was then shaved on top of the salad.

Ingredients:
Escarole
Endive
Radicchio
Ken's Balsamic Vinaigrette
Fresh strawberries sliced length wise
Ghirardelli Dark chocolate

Note: the amount used will depend on how many people you are serving and how big you want to the salads to be. I used 3/4 a bag of greens and 9 strawberries for 3 servings.

Wash and prepare the greens. Slice the strawberries. Add the greens to a large bowl, lightly dress and gently toss to to coat. Arrange the greens on individual serving plates and top with the sliced strawberries. Add a drizzle of the vinaigrette on top for the strawberries. Shave the dark chocolate over the top of the salad.

Cooks' critique:
The salad was an easy dish to prepare. The idea was to use the flavor pairs of strawberries / balsamic vinegar and strawberries/chocolate to bring the dish together. The sweetness of the berries and chocolate played well off the bitterness of the greens and flavor of the balsamic vinegar in the dressing.


Diner 1: Nice and simple salad. I barely tasted the chocolate.

Diner 2: With just a hint of tang even the skeptic like this.
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