Big Green Egg Smoker
Tim and Tuffy P.
Mister Anchovy "cooking" or is that a fire and a nice cold brew of Creemore Springs. Mister anchovy and Tuffy P. cooked insane amounts of food including smoked bbq ribs, pulled pork, pesto and vegie kabobs, salsa and pita bean dip (from Karen who also made the best chocolate cake with caramel sauce I've ever had) pizza, cauliflower and green bean salad. Lots of cold beer.
Brian, Tim and Jill.
13 comments:
wow, you're fast!.....fun time!
Tuffy asks, want to see a movie at the Paramount any night this week but Wednesday/Friday is good. Let us know.
Yes, my answer is yes!
I am obsessed today thinking about that chocolate cake...made from eggs, cream ganache....oooohhh and I should have taken a photo of the desserts, it was that beer got me tipsy and forgetful!
I would have appreciated photos of the desserts! That chocolate cake you've described sounds like something I could totally go for.
Nice to see pics of Mr. Anchovy in action!
Hi Candyminx,
Thanks for droppin by.
That button accordian looks eerily familiar!
Where are you at in Canada? or are you abroad?
I am gonna have to take a pic of my accordian now!
Please let me know when you post a photo of your accordion so I can tell Mister Anchovy!
Coyote...I am STILL thinking about that cake!!!
Chocolate Pecan Torte with Caramel Sauce
Torte:
1 lb + 2oz bittersweet or semisweet chocolate chopped (511grams)
1 1/3 cup whipping cream (325 ml)
3/4 cup butter (175 ml)
6 large eggs
1 cup sugar (250 ml)
1 cup of chopped pecans (250ml)
1 tsp vanilla (5 ml)
pinch of salt
Caramel Sauce
1 cup of sugar (250 ml)
1/2 cup of water (125 ml)
juice of 1/2 lemon or orange
1/4 cup of butter (60ml)
1 cup of 35% whipping cream (250ml)
Chocolate Pecan Torte
Preheat over to 225 degrees F
Butter a 10 ten inch spring form pan and line bottom and sides with parchment paper
Place chopped chocolate in a large bowl. Heat cream and butter together just to simmer. Pour cream mixture over chocolate and let sit 1 minute. Whisk the mixture until smooth. Whisk together eggs, salt, sugar and vanilla in another bowl. Pour egg mixture into the chocolate mixture. Blend thoroughly with a whisk, scraping the bottom of the bowl occasionally. Gently fold in the pecans until just combined.
Pour into prepared spring form pan. Bake until edges are set and the centre is still slightly soft, about 2 1/4 to 2 1/2 hours. Allow torte to cool in the pan at room temperature. Chill completely and remove from pan.
Caramel Sauce
Pour sugar and water into a large pan and cook until sugar dissolves and begins to caramelize. When sugar is a deep golden colour, stir in the butter and lemon juice. Stir until it is incorporated and then stir in the cream. Let cool before stirring.
Decoration
I cook about a half a cup of maple syrup, dash of salt and 2 tbsp of butter in a small fry pan until it is at the soft ball stage. Then I put in about 1/2 to 1 cup of whole pecans and still until the nuts are toasted and the maple syrup is almost at the hard crack stage. Pour the nuts and candy out onto a sheet of parchment paper and let cool. Separate into individual nuts when it is cool enough to handle.
For the cake I put on the pecans on and around the cake and then drizzle with caramel sauce all over the top.
There it is - the famous bbq chocolate cake.
Karen
Wow, I was going to phone Mister anchovy today and see if he would pass on your number to get that recipe. whoo Hoo!!!
I know what Coyote and I will doing next weekend!
Thanks, Karen! And great to see you the other night night!
Wow sounds like so much fun! And I don't think I've ever heard anyone play the accordian.
What a cool fun time it looks like you guys had at the BBQ. Excellent!
Those are great pics and the party was excellent. Excellent!
Wow.. looks like a great time... and karens recipe sounds fabulous... gonna have to try it!
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