Grilled Chocolate Ribeye Steaks
A few years ago I made a cooking blunder that turned out to be a major AHA! in my cooking experiences. You know, a recipe error that turns out to be a good thing? Like in that peanut butter cup commercial? “You got chocolate on my peanut butter!” …. “No, you got peanut butter on my chocolate!”
The plan was to make some BBQ Ribs with this spice rub from a cookbook. I had mixed a spice rub up a few weeks earlier for another meal and the unused portion was packed away. The problem was that when I was prepping the ribs, sprinkling spice rub on them, I realized something was wrong. It wasn’t spice rub at all….. it was … chocolate?
Yep, I had on another occasion way, way back, taken some stale chocolate biscotti and ground it to a crumbly sprinkle for ice cream and I had put it in the same kind of container as the spice rub. Foolish me didn’t label them and now I was in a pickle with chocolate biscotti sprinkles on my beef ribs.
“So,” I think to myself, “my husband and I both like chocolate. Maybe if I rub it off and put enough spice rub on he wont notice.” So that’s what I did and the ribs were wonderful!
Since that day I’ve recreated that great bbq taste and presented it to the twisted brow of a few folks who agree it’s great. Now I’ll share my little secret with you. Enjoy!
Chocolate Ribeye Steaks
1/3 c packed dark brown sugar
2 Tbls onion powder
1 tsp garlic powder
3 tsp kosher salt
1 Tbls fresh ground black pepper
4 Tbls paprika
3 ground chocolate biscotti (I used my food processor)
Mix all dry ingredients together. Sprinkle on both sides of your perfect steak, “marinate” for about 30 minutes and grill to your desired result. I like mine rare.
Store left over Chocolate Spice Rub in an airtight container. Stays fresh for an extended time in the freezer. Oh, and don’t forget to put a label on it. 🙂
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Here’s a cook book that caught my attention… Why? you may ask. Lately the no-knead method has become an obsession with me. I’ve been combing the www for more info and recipes and ran across this book by Nancy Baggett. The title is catchy and the recipes look awesome. I am especially interested in the Buttermilk Bread and the Double Chocolate Honey Bread. Yummy!
I’ll be waiting eagerly for the UPS Man to deliver it.
Warming the oven,…..
Find out more about the author, Nancy Baggett, and get some great recipes at KitchenLane.com.
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So…. I signed up for the pumpkin recipe contest at my church‘s Harvest Night. I entered it last year and before that too. Ok, and I even got the blue ribbon a couple of times. The question is, do I make something new? or Do I make something that got the blue ribbon in past contests? I lean on the “new” side for now but, alas, I’m finding it difficult to be creative with pumpkin, for whatever reason.
In the past my entries included pumpkin ice cream (a blue ribbon on this one, yum!) and before that it was a chili bake off. The others are a bit of a blur.
There are so many great pumpkin recipes like these Pumpkin Swirl Brownies Deb posted at Smitten Kitchen; one of the many food blogs I subscribe to. I could easily “borrow” one of them but I would really be happier creating something of my own. There’s just no real satisfaction from winning with someone else’s recipe.
So, I got this idea to make a Pumpkin Mole BBQ Sauce (mock-up recipe below) loosley based on a pumpkin mole recipe I found.
I looked forever on the www and didn’t find any BBQ sauces that even mention the word pumpkin, so it seems this might be a first. And besides, who could resist Mexican Chocolate! Then, I just couldn’t get over the idea of a BBQ Rib entry… and with the contest right around the corner, (this coming Friday) I better get to work experimenting, heh?
I’ll let you know how things turn out… Let me know what you think.
Does a Pumpkin Mole BBQ Sauce sound good to you?
Do you have a favorite pumpkin recipe you think deserves a blue ribbon?
Experimental Pumpkin Mole BBQ Sauce
- 1 Ibarra Mexican Chocolate bar
- 1 cup pumpkin puree
- 1/4 cup brown sugar (or maybe some molasses or honey)
- ½ tbsp fresh ground ginger
- ½ tbsp cinnamon
- ½ tbsp ground clove
- 2 tbsp chipotle powder
- 1 tbsp ground paprika
Attempt to grind Ibarra Mexican Chocolate bar in a blender or food processor to a powder (or break small enough) to incorporate into the pumpkin puree
In a saucepan add pumpkin puree to ground chocolate bar and stir constantly until it dissolved, over low heat.
Add the rest of the ingredients and stir constantly while bringing just to low boil.
Reduce heat to low, cover and let it simmer for about 15 minutes.
Prepare according to My favorite BBQ Rib or chicken recipe replacing Pumpkin Mole BBQ Sauce for theirs.
Therefore if you bring your gift to the altar, and there remember that your brother has something against you, leave your gift there before the altar, and go your way. First be reconciled to your brother, and then come and offer your gift. sdg
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