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making choclo loaf |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Posted: 19 April 2010 at 15:57 |
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on saturday, we prepared a choclo loaf as part of our aztec feast. #2 son mike prepared the choclo according to rivet's recipe and also took pictures.
here are the goods - it's easy!
after cutting the corn off the cob,
he mixed the rest of the ingredients together
and tossed it into the oven. instead of loaf pans, we used a cake pan.
we baked this at 350 for just under an hour, then set it on the SnP grate to keep warm while the pork finihsed up:
doesn't it look good? i must say, this stuff tasted great! everyone was impressed with it and there were no leftovers. loved the corn flavour as well as the cheesy goodness ~ this is so easy and so good that it should be a staple on any american southwest or central/south american regional menu.
here's a plated picture of the aztec feast featuring the choclo loaf ~
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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You outdid yourself Ron....outstanding!
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Go ahead...play with your food!
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Wow, fantstic how you made it turn out in that sheet cake pan- gotta try that! beautiful brown color and the spring onion greens looked like bits of jalapeno in it. Nice to know everyone loved it and you are right on thinking it should be a staple in South Western cooking...it sure fits, and would be in keeping with the region's food legacy from the ancient indians there.
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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I'm making the choclo loaf today, along with some smoked CSR's and a Rivet-inspired salad with the Moroccan dressing. I'm using very finely julienned carrot, fennel, apple, red onion and will add some slivered almonds and currants to complete the North African theme. I will update as time allows.
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Go ahead...play with your food!
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Good grief, Dave, that sounds awesome! I'm imagining the flavor of barbecued csr's with the Morroccan salad and think they are going to go hand-in-hand! Definitely looking forward to your results and accompanying descriptions
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Made what I mentioned above Rivet, the CSR's and salad came out great, but the choclo loaf I did in the smoker at a lower temp, and it was a little bit runny...but tasted very nice. Unfortunately I was having some camera issues...(actually stupidity issues...I erase them by mistake) so I have no photographic evidence to show. Overall...it was a success that will get a little tweak or two next time.
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Go ahead...play with your food!
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No worries on the issues, dave- we all have that once in a while! How'd Mrs Hoser like the meal? Was that too much garlic in the sauce for the salad? Mrs Rivet and I love garlic so there were no worries there, but it might have to be toned down a bit for some.
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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We are both garlic freaks, so no issues there...but in all honesty she was not as thrilled with the salad as I was...but she's not a cumin person either. She thought the salad was good...I thought it was a notch above good.
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Go ahead...play with your food!
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Boilermaker
Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685 |
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That gives me an idea, I'll bet this would be even better some with jalapenos or habaneros mixed in! Woo hoo, I'm gonna try that! |
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Even better is -as you said- to finely dice up jalapenos.....that is the best I've tried; 'course I put in seeds and ribs and all, so it can be hot. Never tried it with habs, but that sounds perfect for my chili-head! Great idea
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