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  • #1

    CS Cooks' Impossible Challenge

    So I'm sitting at the bar earlier tonight enjoying a chocolate porter, and noticing another customer enjoying a lovely looking soup. Upon asking, the bartender informs me that their soup of the day is seafood bisque. I want some, but as I'm mostly full from earlier food and I'm drinking a freakin' chocolate porter, I don't order the seafood bisque at that time. Because some things just don't go together, like, say, seafood and chocolate.

    But why not? Why do certain things HAVE TO not go together? And can they ever work together?

    Which brings me to my challenge: either come up with an original or show me an existing recipe or pairing that involve both chocolate and seafood.

    And....GO!

    "The Customer Is Always Right...But The Bartender Decides Who Is     Still A Customer."
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  • #2
    Boom.

    http://www.sheknows.com/food-and-rec...n-beurre-blanc

    White chocolate beurre blanc would be the go-to way to incorporate the sweet into a seafood dish. and yes, I am well aware that white chocolate contains no cocoa liquor, which to some people precludes it from being chocolate in the first place. But it does still count.
    My webcomic is called Sidekick Girl. Val's job is kinda like retail, except instead of corporate's dumb policies, it's the Hero Agency, and the SC's are trying to take over the world.

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    • #3
      http://www.cookingchanneltv.com/reci...chocolate.html

      Someone did it, but it still sounds gross to me.

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      • #4
        Chicken with mole' sauce
        "All I've ever learned from love was how to shoot somebody who out-drew ya"

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        • #5
          Quoth Sheldonrs View Post
          Chicken with mole' sauce
          Not chicken, but something meaty like shark, swordfish or tuna steaks. Well, maybe the huge prawns or langoustines might work also.

          Actually tuna steak mole sounds like it might be pretty good.
          EVE Online: 99% of the time you sit around waiting for something to happen, but that 1% of action is what hooks people like crack, you don't get interviewed by the BBC for a WoW raid.

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          • #6
            Quoth Sheldonrs View Post
            Chicken with mole' sauce
            My original challenge said to combine chocolate with SEAFOOD. Don't think chicken quite qualifies.

            "The Customer Is Always Right...But The Bartender Decides Who Is             Still A Customer."

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            • #7
              Quoth Jester View Post
              My original challenge said to combine chocolate with SEAFOOD. Don't think chicken quite qualifies.
              Isn't chicken the tuna of the land?
              The best professors are mad scientists! -Zoom

              Now queen of USSR-Land...

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              • #8
                "Impossible." And I have to admit that using mole with a tuna steak sounds like it just might work out well. Especially if you give the mole a bit of zing with peppers of your choice.
                You're only delaying the inevitable, you run at your own expense. The repo man gets paid to chase you. ~Argabarga

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                • #9
                  I can't eat seafood, so I'm not going to try tasting this, but:

                  I've heard that either dark, unsweetened chocolate, or straight cocoa liquer, can be used in chili-based or chili-strong sauces, stocks and broths and taste good.

                  So my concept: seafood gumbo with dark, unsweetened chocolate or cocoa liquer in the broth.

                  Or if such a thing exists, a seafood chili.
                  Seshat's self-help guide:
                  1. Would you rather be right, or get the result you want?
                  2. If you're consistently getting results you don't want, change what you do.
                  3. Deal with the situation you have now, however it occurred.
                  4. Accept the consequences of your decisions.

                  "All I want is a pretty girl, a decent meal, and the right to shoot lightning at fools." - Anders, Dragon Age.

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                  • #10
                    Deep fried sardine bones, dipped in chocolate, as a garnish on chocolate brownie/bacon cake. Which admittedly sounds very weird, which is what made me want to taste it. It was pretty good, but I would add some fresh fruit or something if I had it again, it's VERY chocolaty. (And I don't even like bacon!)
                    Pain and suffering are inevitable...misery is optional.

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                    • #11
                      I could swear I some someone put this on their menu on an episode of Kitchen Nightmares and Ramsay basically pulling the guy's scrotum over his head.

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                      • #12
                        I saw someone on hells kitchen with white chocolate and some seafood. Roe maybe? Ramsey was really unimpressed. Loudly and at length. Complete with gagging sounds.
                        Pain and suffering are inevitable...misery is optional.

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                        • #13
                          Quoth Seshat View Post
                          I can't eat seafood, so I'm not going to try tasting this, but:

                          I've heard that either dark, unsweetened chocolate, or straight cocoa liquer, can be used in chili-based or chili-strong sauces, stocks and broths and taste good.

                          So my concept: seafood gumbo with dark, unsweetened chocolate or cocoa liquer in the broth.

                          Or if such a thing exists, a seafood chili.
                          I don't eat seafood at all, but not because I can't, but because I simply don't like it. That said, I think this idea sound the most promising so far.
                          At the conclusion of an Irish wedding, the priest said "Everybody please hug the person who has made your life worth living. The bartender was nearly crushed to death.

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                          • #14
                            Hmm... Gotta try cutting wasabe with baking chocolate and using that on sashimi.

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                            • #15
                              I don't know how good this book is, but it's interesting to me enough that I've been umming and erring about buying it for some time. It basically cross-references all sorts of flavours with a whole bunch of other flavours and describes the combination.

                              The Flavour Thesaurus: http://www.amazon.co.uk/dp/074759977...I2ETXF1L7S96PP

                              One of the weirdest things I've ever done was when I was preparing to cook haddock fillet. I usually coat the fish lightly in seasoned flour and fry it in a pan lightly coated with butter. Once when I was seasoning the flour I'd added the salt, the pepper, the garlic, and was about to add a touch of spice when I realised I'd grabbed the cinnamon instead. It was already in so I coated the fish and went with it. OMG. I now never leave the cinnamon out!!
                              "...Muhuh? *blink-blink* >_O *roll over* ZZZzzz......"

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