Wednesday, March 16, 2011

A Really Nice Chef

I got to meet Chuck Hughes at one of the 63 events of the South Beach Wine and Food Festival and I have to say what a nice guy. I have watched a few episodes of his show Chuck's Day Off and had to share with him my impression of one of his recipes that I've tried.


I saw him cooking once this recipe called Chocolate Stout Cakes (see below) and tried it with the 3 different beers a friend of mine brews herself. The recipe is fantastic and sort of a great spin to the typical bread pudding.

We talked for a bit and he said that he visits Miami quite often but never been out of South Beach {huge sin in my book!}... I told him that to get a true Miami experience he needs to get out and visit the other things that have made Miami a great city beside South Beach... hopefully he will do it on his next visit.

Last but not least... he goes under the list of great and really nice chefs I got to meet and that I'd love to interview {or visit!} sometime in the very near future.

Ingredients
  • 1 1/2 cups Stout beer
  • 1/2 cup 35 percent cream
  • 1/2 cup plus 2 tablespoons sugar
  • 1 1/4 cups semisweet chocolate chips
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 4 cups French bread with crust, cut into 1-inch cubes
  • Whipped cream, for serving

 Directions

Preheat oven to 325 degrees F.

Bring the Stout, cream, and 1/2 cup sugar, to a simmer in a medium saucepan, stirring until the sugar dissolves. Remove from the heat. Add 1 cup chocolate chips and whisk until melted and smooth. Set aside to cool.

Whisk the eggs and vanilla in large bowl to blend. Gradually whisk in the cooled chocolate mixture.

Add the bread cubes and the remaining chocolate chips to the custard, and toss to coat. Transfer to 1 1/2-quart-capacity shallow round, square or oval baking dish that you have greased with butter or oil. The batter will come close to the top of the pan. Sprinkle 2 tablespoons sugar over top.

Bake until the custard thickens and the center is just set, about 50 to 60 minutes.

Serve warm, cut a circle using a round biscuit cutter. Garnish with partially whipped whipping cream, lightly sweetened with sugar.

Have a great and sweet Wednesday!