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making choclo loaf

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TasunkaWitko View Drop Down
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    Posted: 19 April 2010 at 15:57
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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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 19 April 2010 at 16:20
You outdid yourself Ron....outstanding!Clap
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 20 April 2010 at 04:59
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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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 21 April 2010 at 02:25
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.
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 21 April 2010 at 04:54
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 Thumbs Up
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 23 April 2010 at 05:07
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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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 23 April 2010 at 05:18
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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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 23 April 2010 at 05:31
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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Post Options Post Options   Thanks (0) Thanks(0)   Quote Boilermaker Quote  Post ReplyReply Direct Link To This Post Posted: 07 December 2010 at 10:06
Originally posted by Rivet Rivet wrote:

the spring onion greens looked like bits of jalapeno in it. .


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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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 07 December 2010 at 11:14
Originally posted by Boilermaker Boilermaker wrote:

Originally posted by Rivet Rivet wrote:

the spring onion greens looked like bits of jalapeno in it. .


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!
Hey Andy, I've made this with also adding a small (3 oz) can of diced green chiles (the Mexican kind) and it turned out good, but they are way too mild for me. Make sure you drain them cause they add a lot of moisture and it won't set up properly.
 
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 Thumbs Up
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