February 25, 2008

Aztec Hot Chocolate Pudding

I emerge from my warm, fur-lined hollow tree for just a moment to post this where everyone can see it, as opposed to it being in the comments in the last post. Via Chef Tony and the Chocolate Advisory Council:

This blog needs some pep, I think chocolate is the thing to cause pep. So here y'all go:

Recipe: Aztec Hot Chocolate Pudding

Time: 45 minutes

Butter for greasing pudding dish
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
1 teaspoon ground cinnamon
1/4 teaspoon chili powder
1 cup superfine sugar
1/2 cup best-quality cocoa powder
1/2 cup milk
1 teaspoon vanilla extract
1/4 cup corn oil
1/2 cup dark brown sugar
1/4 cup dark rum.

1. Heat oven to 350 degrees. Butter 8-cup pudding or soufflé dish. Set aside. In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, chili, superfine sugar and 1/4 cup cocoa powder. In small bowl, mix milk, vanilla and oil. Pour into flour mixture. Mix by hand for thick smooth batter.

2. Spoon batter into pudding dish, and smooth the top. Pour 3/8 cup water into a small pan. Set over high heat, and bring to boil. In small bowl, combine remaining 1/4 cup cocoa with brown sugar, making sure there are no lumps. Spread evenly across the batter. Pour boiling water over it, and top with rum.

3. Bake pudding until top is a bubbling sponge and center is wobbly and liquid, about 30 minutes. To serve, spoon out portions that include some of the top and chocolate sauce beneath. If desired, accompany with vanilla ice cream.

Yield: 4 servings

I take USD, cash and kisses on a pro-rated basis in payment for this service.

Tony, you'll have to get your fun and money from someone else. I ain't got no money, and I ain't kissin' you. But the recipe sounds darned good, nonetheless.

Now then, back to slee- WORK! Back to work! Yes! Workworkwork!

Posted by Terry Oglesby at February 25, 2008 03:54 PM

Want some of my work? I don't feel like doing it.

Posted by: skinnydan at February 26, 2008 08:16 AM


Please insert your work into a standard manila envelope and mail it to me. After it is received, we will assign you a special customer number and prioritize your work within our system. Please allow five to eight years for processing.

Posted by: Terry Oglesby at February 26, 2008 09:14 AM

sound like the MD Motor Vehicles Administration.

Posted by: steevil (Dr Weevil's bro Steve) at February 26, 2008 09:31 AM

Good lord. Getting things done in 5 years?

That's twice as fast as usual.

Posted by: skinnydan at February 26, 2008 01:08 PM

Do you have an e-mail option for submitting work?

Posted by: Janis Gore at February 26, 2008 01:25 PM

Thank you, Steevil. We strive to model best-practice examples whenever possible. We have found the Maryland Department of Motor Vehicles to be particularly adept at paperwork speed and efficiency.

And yes, Skinnydan, we are about 2 to 2.36 times faster than our competitors. Our competitive advantages include the aforementioned speed of completion, as well as aggressive pricing, our special customer number program, and a large incinerator.

And yes, Miss Janis, work may be submitted by e-mail. Please place your work in a standard manila envelope and attach it to an e-mail to E-Customer Service. After it is received, we will assign you a special e-customer number and prioritize your e-work within our system. Please allow five to eight years for e-processing.

Posted by: Terry Oglesby at February 26, 2008 01:32 PM

Another tip from MD MVA: continuously busy phone line (they did answer an email, though).

Posted by: steevil (Dr Weevil's bro Steve) at February 26, 2008 01:55 PM

We have a special automated telephone answering system that picks up on the first ring, so that you never get a busy signal. Exhausting all possible combinations of menu selections will take approximately one hour, after which time you will be transferred to the automatic voice messaging system, then disconnected prior to being able to leave a complete message.

Posted by: Terry Oglesby at February 26, 2008 02:41 PM

I saw this here: http://www.aldenteblog.com/2008/02/texas-barbeque.html

Texas-Style Monster Potato

This stuffed potato is the most basic and similar to the one that I had at Mo’s. Use this recipe as a point of departure and add all your favorite toppings. This recipe is for 1 potato, double it as many times as you need to feed your crowd. You can also use the baked potato as the base for killer nachos.

1 freshly baked russet potato, about 2 pounds
Sea salt and freshly ground pepper
1 tablespoon unsalted butter at room temperature
2 tablespoons sour cream
½ cup shredded sharp cheddar cheese
½ cup chopped smoked turkey, brisket, pork, sausage etc.
2 scallions cleaned, trimmed and chopped
Favorite Barbecue Sauce

Take the potato out of the oven or grill. Split it down the middle and press on the sides to open. Season the potato flesh with salt and pepper. Layer the butter, sour cream, cheese and turkey in the open depression of the potato. Sprinkle the scallions over top and serve with sauce on the side.

Repeat as necessary to serve a crowd.

I wonder how it'd taste using maque choux and crawdads in it?

Posted by: Chef Tony at February 27, 2008 11:54 PM

Probably almost as good as manatee.

Posted by: Terry Oglesby at February 28, 2008 08:58 AM

The best part of that article, Tony, is one man's comments about "Q". He said Texans barbecue beef because it's too hard to steal a pig from horseback.

Posted by: Janis Gore at February 28, 2008 09:03 AM

"½ cup chopped smoked turkey, brisket, pork, sausage etc."

It doesn't say, Tony, but I assume that's 1/2 cup each?

Posted by: skinnydan at February 28, 2008 09:09 AM

SkinnyDan, it is Texas so prolly so. :-)

Terry if only the manatee was grass fed. Yes it's true, manatees getting into unclaimed bales of Mary-Ja-Wanna. Maybe this is why they're always getting run over by speedboats? And no I'm not going to speculate on coked up manatees.

Posted by: Chef Tony at February 28, 2008 04:10 PM

Speaking of coke and manatees, how about Grandpaw's Coca-Cola Glazed Manatee!

1 Fully-cooked manatee
Whole Cloves
Pineapple Rings and Maraschino Cherries

Ingredients for Glaze
About 6 gallons of Coca-Cola
12 pounds of packed Brown Sugar
Pineapple or Orange Juice (to taste)
Ground Cinnamon (to taste)
Ground Cloves (to taste)
1 Tablespoon of Butter or Margarine (optional)
Raisins (optional)

Mix the ingredients for the glaze in a small washtub and heat over medium heat until sugar is melted and ingredients are blended. The glaze should be syrupy-thick. If too thin or runny, add more brown sugar. Set aside for the moment.

Score the top of the manatee diagonally and stud with whole cloves. Garnish with pineapple rings (hold them in place with toothpicks while baking). Place a cherry in the middle of each ring.

Pour manatee glaze over the top. Bake in a 350-degree Fahrenheit oven until heated throughout (about 48 hours for a 1300-pound manatee).

While baking, baste the manatee occasionally with the glaze, which will mix nicely with the pan drippings. When manatee is finished, pour off juices into a server and let guests ladle it on as desired.

Garnish with sprig of parsley.


Posted by: Terry Oglesby at February 28, 2008 04:32 PM

I don't suppose the pic-a-part has industrial size ovens for the Manatee, have they? Maybe I need an open-pit barby-queue.

Better yet, I'll start smaller - a baby elephant or a half-grown walrus. Either way, I have to go make some more friends or I'll be stuck with leftovers for years.

Posted by: skinnydan at February 29, 2008 08:55 AM

BTW, you REALLY need to start blogging again. I have a lot more free time these days, and I'm getting bored.

Posted by: skinnydan at February 29, 2008 08:56 AM

Well, just remember when you get your elephant or walrus that you get them here in Alabama. The "Tusks are looser"! HAH! I kill me! (That's actually an old Groucho Marx joke. Which proves that there is some benefit to Marxism.)

But no, no more blogging for me.

Posted by: Terry Oglesby at February 29, 2008 09:09 AM

Reminds me of a t-shirt I used to have once upon a time. Except mine was pale blue.

Posted by: skinnydan at February 29, 2008 11:16 AM

Ahh, yes, the Com[ic]intern.

Posted by: Terry Oglesby at February 29, 2008 11:29 AM