A Race to See if NM or Mack Will Know the Answers to These Two Things First

1.  How do you spell that giant Spanish rice dish?  Pallilla?  Paiyeayah?  And can one make it without a three-foot wide pan?

2.  I want to make a chocolate cake with the following characteristics.  I want it to have a hint of cinnamon, followed by the taste of chocolate, and an aftertaste of hot chilis.  Is there such a recipe?

22 thoughts on “A Race to See if NM or Mack Will Know the Answers to These Two Things First

  1. B, your cake description reminds me somewhat of the “Hot Chocolate” popsicles at Las Paletas. At first you taste the icy cold chocolate, and then in a couple of seconds a burst of pepper. It is SO yummy. Have you ever tried it?

    That cake sounds wonderful.

  2. I like ‘paiyeayah’ better. I’m all about phoenetics.

    When my brother went to Spain, he brought me back an authentic paella pan. Oh yeah. It is awfully big.

    nm, a tomatillo sauce with vanilla sounds awfully weird to me, but hey, I’ll try anything once. I’m thinking it perhaps gets a more of a kiwi/sweetish taste prepared that way.

    Now I’m thinking molaay (phonetically): chiles, chocolate, cinnamon.

  3. Peg, I swear, one day I’m going to scrape together enough money to spend a vacation just sitting on your back porch getting drunk and letting you cook for me.

  4. Peggasus, I haven’t ever tried that cake. I was just trying to rise to B’s challenge to find a recipe fast. I must say I think the recipe I found sounds delicious, but I’m much more into savory/tart tastes than sweet. Either the epicurious one or Rachel’s would be a molé cake, I think.

  5. Oh, no kidding. That Spanish stuff is so wimpy and unappetizing I’ve had to just make a general rule to put nothing Hispanic in my mouth at all.

  6. Yeah, Mack, the evil imperialism of beef, pork, chicken, wheat, rice, and [shudder] European beans has been a terrible hardship for your people, I know. You’re so emasculated it’s a wonder you can even get out of bed in the morning.

  7. *snorts*

    I’m so glad I swallowed my coffee before I scrolled down this far.

    On a completely unrelated note (I swear!), you were in my dream last night, Mack.

  8. B, you’re on. I’ve got a white wicker chaise in the sunroom with your name all over it.

    I will bring the cold drinks and delicious food at your command.

  9. I’ve had to just make a general rule to put nothing Hispanic in my mouth at all.

    You teed that up so nicely i could’ve hit 300 yards with a 9 iron.

    you were in my dream last night, Mack.
    Been meaning to send you flowers all day…

    Hey NM, bite me.

  10. Does this mean that, just like I’ve had to call Kleinheider ‘Tiny Pasture’ so as to not constantly remind him of his immigrant roots, I’m going to have to start calling Mack “Macktlaca” so as to not remind him of his Spanish roots?

  11. Have you ever made hot chocolate using the Abeulita chocolate chunks? Don’t buy the instant packets, get the odd hexagonal shaped box with the smiling grandmother on the front (Abuela). Melt the chocolate slowly in the microwave with milk and it is fabulous. you can add some New Mex or Chimayo chile to the hot milk/chocolate mixture for some kick.

    For cake, get yourself a generally good chocolate cake recipe and just add some cinnamon and ground New Mex or Chimayo chile to the batter. You may have to experiment with proportions but a good base chocolate cake recipe is key. You could play with cardamom and clove as spice additions too.

  12. i find abuelita really hard to cook with, because it is so grainy. my mexican roommate and i play around with it, but it’s easier to use chocolate and cinnamon separately. the grainyness is awesome in hot cocoa, but not so awesome in cake.

  13. OK… I’m going to throw it down.

    The flourless chocolate cake at Epicurious is REALLY EASY and sooooo good. But here’s the kicker. Add your cinnamon to the sugar that you whisk in.

    Now, for the heat, you are going to need to prepare your butter a day or more in advance. Slice some chilies lengthwise and add to the melted butter. Let them kind of simmer there in the butter. Remove the chili butter from the heat and pour into a container. Cover and refrigerate for at least 24 hours. The longer those chilies sit in that butter (and the more and hotter the chilies), the hotter that butter will become. When it comes time to make the cake, just re-melt the butter and remove the chilies before incorporating in the melted chocolate and sugar.

    You could then dust the cake with a mixture of the unsweetened cocoa powder and some cinnamon. The recipe for Coconut Lime Sorbet that goes along with the cake recipe is a perfect complement to the cake, and would be great with the chili cake I think (if you have an ice cream maker… it’s REALLY easy to make).

    Just my two cents.

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