the_sybil ([info]the_sybil) wrote in [info]food_porn,
@ 2006-04-30 13:08:00
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Vodka-soaked, chocolate-stuffed chillis


You make a slit in the side of the chilli and remove membrane and seeds. Then you marinate them in vodka for 12 hours+. Then you pipe a mixture of white chocolate, vodka and freshly ground black pepper into the cavities, chill, and finally dip in dark (60%+) chocolate.

They are quite startling. The combination of chocolate, pepper, vodka and chilli works remarkably well, but its still difficult to eat more than one of them. The green chillis especially were scary and eating them brought tears to the eyes and profanities to the lips.

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[info]tinyholidays
2006-04-30 08:24 pm UTC (link)
Gorgeous looking, though!

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[info]the_sybil
2006-04-30 08:50 pm UTC (link)
Thank you!

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[info]karimonica
2006-04-30 08:24 pm UTC (link)
Those sound, and look, absolutely insane. I need to make them.

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[info]the_sybil
2006-04-30 08:50 pm UTC (link)
insane is about right.

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[info]snobahr
2006-04-30 08:26 pm UTC (link)
Those scared my hispanic mother-in-law :)

Gorgeous presentation, however!

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[info]the_sybil
2006-04-30 08:51 pm UTC (link)
thank-you!

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[info]scottopic
2006-04-30 08:27 pm UTC (link)
And I bet the unused portion of the peppered vodka rocks, too :)

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[info]the_sybil
2006-04-30 08:51 pm UTC (link)
we are thinking bloody marys

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[info]sabrarosa
2006-04-30 08:33 pm UTC (link)
Sonds lovely except for the black pepper. I'd probably use ground red chiles instead. Mmmmm. Thanks for the idea!

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[info]the_sybil
2006-04-30 08:53 pm UTC (link)
Actually, I thought the black pepper flavour was really, really good in them. But if you're not a fan of it then ground chillis would be good I'm sure.

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[info]sabrarosa
2006-04-30 08:55 pm UTC (link)
Well I like black pepper but I prefer the flavor of red chiles with chocolate because it's a combination I am accustomed to. Hmm...perhaps I should make both? *G*

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[info]sabrarosa
2006-04-30 08:56 pm UTC (link)
And I just realized that the chilies in that picture look like serranos, which are very hot! You are a braver woman than I! *L* I would only go as far as jalapenos. Arriba!

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[info]the_sybil
2006-04-30 09:01 pm UTC (link)
I'm no chilli afficionado - I just bought what the store had, that looked fresh and the right kind of size and shape. But I knew enough not to go for bird's eyes!

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[info]sabrarosa
2006-04-30 09:05 pm UTC (link)
Heh, the basic rule is that the smaller the chile, the hotter the bite. I used serranos once in salsa and it was so hot I could barely eat it! Even after I had removed the membranes! And of course I never even touch habaneros/scotch bonnets. Those are beyond even my ability to eat.

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[info]foomf
2006-05-01 02:29 am UTC (link)
That reminds me... I need to buy one of those for that insane evil bread someone posted a few weeks ago.

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[info]sabrarosa
2006-05-01 02:34 am UTC (link)
Heh. Good luck!

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[info]chefataraxia
2006-04-30 09:03 pm UTC (link)
well done... those look amazing.

With respect to black pepper, I think there's an analogue in Cajun cooking as to why it makes sense.

You're obviously aiming to attack the palate with this dish... in cajun cooking, black/white/red pepper are used simultaneously because they each affect the palate at different timings in different places.

I may give this a try... I'm trying to gather recruits for a hot luck. It is difficult to find 5-10 people in my small circle that relishes in these sorts of things!

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[info]the_sybil
2006-04-30 09:11 pm UTC (link)
The only time I've ever come accross black pepper in sweet food before was in a recreation of Roman spiced wine - you flavour sweet white wine with (among other things) pepper. It is really delcious - so I was happy to use it in this! It's rather nice how using a spice in a different context makes you appreciate the flavour anew.

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[info]wearebarnacles
2006-04-30 09:15 pm UTC (link)
Oooh! I want to try that wine!

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[info]the_sybil
2006-04-30 09:20 pm UTC (link)
I think it was this recipe or something very similar. Start off with a good quality wine for best results.

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[info]aroraborealis
2006-04-30 08:36 pm UTC (link)
OMG. I must try these!

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[info]the_sybil
2006-04-30 08:56 pm UTC (link)
definitely an experience

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[info]mschaos
2006-04-30 08:48 pm UTC (link)
now that is a nifty idea...

maybe roasted them a bit to get a smoky flavor and to take a wee bit of the heat out :)

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[info]the_sybil
2006-04-30 08:55 pm UTC (link)
to take a wee bit of the heat out

but where's the fun in that?
:)

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[info]karohemd
2006-04-30 09:09 pm UTC (link)
Wow...

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[info]witchofnovember
2006-04-30 09:18 pm UTC (link)
what kind of peppers did you use, were they raw or did you roast them? Roasting them might bring down the fire while adding a bit of smoke to the equation.

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[info]the_sybil
2006-04-30 09:27 pm UTC (link)
not sure what kind of chillis they were - my local supermarket isn't great at labelling! I pretty much bought what looked fresh and was the right kind of size and shape.
Roasting them might be interesting - although I think you'd loose some of the crunch.

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[info]thewayne
2006-04-30 10:13 pm UTC (link)
I don't drink or cook with vodka, would the quality of the vodka affect the end result since usually the alcohol cooks off?

And the white chocolate blend, do you melt/mix/pipe in short order, or is the white chocolate blended with something else to keep it pipeable?


I'm really looking forward to making this! I'm going to a weekend-long party in a couple of weeks and we're having a big cookout at the end, these'll be ideal for the group of weirdos that we have assembling!

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[info]the_sybil
2006-04-30 10:22 pm UTC (link)
Re: the quality of the vodka - it is very noticeable in the end product, so probably a reasonable quality one is a good idea. We used smirnoff premium and had no complaints.

You mix the pepper and a shot of vodka with the white chocolate while it is still hot and liquid, and pipe straight away. I used a ziploc baggie with the corner snipped off and it worked fine - apart from the fact that I snipped such a tiny hole that coarsley ground peppercorns kept getting stuck in the hole!

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[info]thewayne
2006-04-30 10:41 pm UTC (link)
Yeah, I was planning on using the Alton Brown piping bag method. Thanks for the info, I'll definitely pick up a decent vodka.

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[info]aflaminghalo
2006-04-30 11:16 pm UTC (link)
Those look terrifying.

But I keep thinking about them....

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[info]smmopah
2006-05-01 12:38 am UTC (link)
I HAVE to make these.

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[info]slightlymental
2006-05-01 12:43 am UTC (link)
Intense!

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[info]xavienne
2006-05-01 12:50 am UTC (link)
Oh, those sound SOOOO good!

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[info]chez_margot
2006-05-01 05:04 pm UTC (link)
Woooooooooooowwwwwwwwwwwww! Definitely something I'd like to taste!!!

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OMFG!
[info]stoner_witch
2006-05-02 04:33 am UTC (link)
I must not slobber on self at work...
I must not slobber on self at work...
I must not slobber on self at work...
I must not slobber on self at work...


I have a new proj this week...

Thank you for this... I can die now...

s-W

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[info]xandara
2006-05-04 03:23 pm UTC (link)
That sounds like such an interesting flavor combination... I'd love to try it but I'm so afraid of working with spicy peppers... or eating them in large quantities, for that matter, hahah!

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[info]mad_crab
2006-05-14 08:58 am UTC (link)
Vodka + red chilly pepper is a very old Russian drink called "Pertsovka" . We usually use it as a cold remedy.

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