Sunday, November 2, 2008

savoy truffle

shortly after finding out about this event (and also finding out from the website that gravitas was participating), i started planning on what to do. what are you doing?

i could do something traditional, but none of you are expecting that.

i coud do something with savoy cabbage as a play on the name, but ...

and well, for the last 2 years i have been playing around with smoke, chocolate, bacon and bbq without any success. not until recently.

at noe i tried smoked chocolate cake, bbq sauce, candied cherry-tomatoes. i tried the similar at soma. and at americas i tried smoked chocolate cupcakes, bbq buttercream and candied bacon. none worked very well.

at my tenacity dinner, i made smoked brownies as part of my mignardises. success!! they all loved them.

shortly after i was at gravitas pondering on how to make a brownie better. i searched for the perfect recipe before landing on elizabeth faulkner's brownie recipe. i loved it! i changed it up, i add a little more brown sugar and omitt the baking powder. i like my brownies to be very dense so that you dont need to put them in the oven. (pet peeve: hot brownies? you had to do that because the brownies were like a brick. you needed to warm them up to soften them. but mine have so much chocolate and sugar, that they are amazing right out of the cooler.) so i made smoked brownies, spiced peanuts and vanilla ice cream.

the interplay of the spiced peanuts and chocolate reminded me of mole. the only thing missing was the chicken. but how to do that?

so here are some thoughts on my savoy truffle ... and because we are in texas, there has to be texan influence.

smoked brownie on a stick! white chocolate bbq, crispy chicken skin

smoked brownie on a stick! white chocolate bbq, bacon streusel

smoked brownie on a stick! white chocolate bbq, spiced peanuts

smoked brownie on a stick! white chocolate bbq, crispy chicken skin, spiced peanut

i like the 'on a stick' sch-tick. because we all know we cant refuse food on a stick. but i am not sure how many people will be ok with bbq, chicken and pork being introduced as dessert form.

but we will see ...

4 comments:

neverfull said...

crispy chicken skin? i'm IN. plinio, thanks again for your hospitality the other night.

Eric said...

Hmmmm, maybe a maple "brownie" with bacon?

Misha said...

I had nitrogen chilled "coleslaw" at moto that tasted like ice cream, but looked like real coleslaw. There is your savoy cabbage inspiration.

justin said...

Campari loves you. Remind me to make a bacon-infused maple leaf.

j