You had better buckle up for this one – very bizarre – I only wish I had a picture of this – and to be sure, I’ll post one as soon as I make it!
This came in a vision to [yes, Matt again – this guy should write a book on how to read a menu – and he is very much like me – while I’m eating lunch, I am thinking about dinner – and what can be converted from dinner to a late night snack or even breakfast] – but I made some modifications.
For the nut-like topping (NOT):
· 1 smoked pork chop – diced
· Melted dark chocolate infused with Ancho Chili Powder – use plenty for a nice smoky flavor – or use milder milk chocolate if you prefer
Heat the chocolate, add a nice tablespoon of Ancho powder, and add the diced smoked pork – let simmer for a few minutes, then drain through a coarse sieve and set aside to cool, place in refrigerator to get happy! You are looking for individual chocolate-coated grains of pork – think pistachios!
Next, place a bed of pork rinds on a plate; [now really – you could just as easily crumble a few vanilla wafers – but the lipid delivery system must be complete] add a nice scoop of French Vanilla Ice Cream. Then, drizzle with Calvados (this will go very nicely), and top with the chilled pork bits, coated with the Ancho infused chocolate.
Oh, yes! This would sell in NYC, LA, you name it – especially if you could also get foie gras infused Vodka on the side!
Cheers, Aye!
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