South Park is home to a surprising number of tempting foodstuffs. Granted, they're all subtly gross in one way or another, but that doesn't make Chef's Chocolate Salty Balls sound any less appealing. Especially when it's being sung at you by Isaac Hayes. Open wide.
- 1 stick of butter, cubed
- 2 cups of sugar
- 3 whole eggs
- 1 cup of flour
- ½ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp kosher salt
- ½ tsp vanilla extract
- ½ cup buttermilk
- ¼ cup vegetable oil
- 8 oz. chocolate
- ½ cup whole milk
Method: Chef's Chocolate Salty Balls
- Take a stick of butter, cubed, into a the bowl of a stand mixer with 2 cups of sugar, and mix on high for 2 minutes. Crack 3 whole eggs and cream together with the butter and sugar on a high speed until creamy.
- In a separate bowl, combine 1 cup of flour, ½ cup of unsweetened cocoa powder, and 1 ½ tsp each of baking powder and kosher salt. Whisk together before slowly adding to the mixture in the stand mixture on a low speed.
- As that comes together we’re going to add ½ tsp vanilla extract, ½ cup buttermilk, and ¼ cup vegetable oil.
- Once those are added, turn mixer back on to a high speed for 2-3 minutes or until light and fluffy.
- Oil the inside of a cakepan, fill it with the cake batter, smooth out the top, and bake at 350° for 35-40 minutes or until set and no longer jiggling.
- While cake cools, we’re going to melt 8 oz. of chocolate in a double boiler. Pour chocolate onto a sheet pan and spread it out until smooth. Freeze for 10 minutes or until it’s lost its sheen.
- Use a lemon zester, scrape the chocolate off of the pan, creating some short and curly chocolate curls. Place in a bowl and toss with some cocoa powder. Place in freezer until we’re ready to use them.
- In the meantime we’re going to scrape our cooled cake into a mixing bowl. Adding ½ cup of whole milk, adding more milk if necessary until we reach a dough-y consistency. We will then shape them into chocolate balls and place on a parchment lined baking sheet.
- Coat balls in molten chocolate and roll in the bowl of chocolate short and curlies.
- Cascabella chilies
- Guajillo chiles
- Ancho chiles
- 3 cups of chicken stock
- ½ cup of corn flour
- 1 tbs dried oregano
- 2 tbs of unsweetened cocoa powder
- 1 tbs ground cumin
- 1 habanero
- 1 jalapeno
- 1 onion
- 1 clove of garlic
- Boneless pork shoulder
- 1 pound of uncured chorizo
- 1 Mexican beer
- 2 - 14 oz. cans of chopped tomatoes
- Cheddar cheese
Method: Mr. and Mrs. Tenorman Chili
- Start by removing seeds and stems from chilies and cut them into 1 inch pieces. Place into dry fry pan and toast on a medium high heat until smoking slightly and fragrant.
- While pan is still hot add 1 ½ cups of chicken stock and bring to a bare simmer, cover and remove from and allow to steep for about 30 minutes.
- Place in the bowl of a food processor and pulse a few times before adding ½ cup of corn flour for thickening, 1 tbs dried oregano, 2 tbs of unsweetened cocoa powder, and 1 tbs ground cumin. Process that for about 2 minutes or until smooth.
- In a separate bowl combine 1 finely chopped habanero, 1 finely chopped jalapeno, 1 chopped onion and 1 clove of garlic, and set aside.
- Take boneless pork shoulder and cut into ½ inch pieces along with squeezing a pound of 1 pound of uncured chorizo out of it’s casing.
- Brown the chorizo over a medium high heat, rendering out all the fat, and breaking into small pieces. Remove chorizo and add pork shoulder to the brown in the sausage fat.
- Remove pork shoulder and add our chopped vegetables. Once vegetables are cooked, deglaze with a full Mexican beer.
- Scrape all the good stuff off the bottom of the pot, add our spice paste, another 1 ½ cups of chicken stock, and 2 14 oz. cans of chopped tomatoes, along with our meat back into the pot.
- Stir and partially cover and let simmer for 3-4 hours on a low heat until meat is fully cooked and the sauce is thickened. Add salt and pepper for taste.
- Serve with cheddar cheese and chives. Enjoy!
- ½ dozen shallots shaved thinly
- 3 large heirloom tomatoes
- 2 tbs butter
- 2 tbs olive oil
- 6 eggs
- 1 cup of milk
- 4 oz. crumbled goat cheese
- 1 clove of garlic
For Creme Fraiche:
- 1 pint heavy cream
- 2 tbs buttermilk
Method: Randy's Fritata
- Using a mandolin, shave ½ dozen shallots into ⅛ inch slices that we’re going to seperate into little rings.
- Pour some frying oil into a pot, and heat to 250°. Place shallots in oil and raise the temp to 350°. Remove when blonde. Not dark brown, but blonde.
- Chop up 3 large heirloom tomatoes, scooping out the seeds in the middle before chopping into 1 inch pieces.
- In a 10 inch cast iron pan combine butter and olive oil and turn on a medium high heat.
- In a separate bowl combine 6 eggs, 1 cup of milk, salt, pepper, and 4 oz. of crumbled goat cheese.
- Sautee one small chopped shallot and 1 clove of garlic until fragrant.
- Add heirloom tomoatoes until most of the liquid had evaporated or until tomatoes are soft.
- Add egg and cheese mixture. Constantly run your wooden spoon across the bottom of the pan. This helps create a single curd and more tender eggs.
- Heat oven to 350°.
- Once eggs become thick, place eggs in the oven for 15-20 minutes, or until eggs are set.
- Slice yourself a piece and top with fried shallots, chopped chives and creme fraiche.
For Creme Fraiche:
- Combine 1 pint of heavy cream with 2 tbs of buttermilk. Stirring well to combine, covering, and letting sit out overnight.