Chefs’ Choices: Chocolate Pasta & Thai Cocoa Chicken

Chocolate pasta?

Sounds like something out of Candyland  or Willy Wonkas world.

Healthy eating and chocolate?  Now that really sounds like an oxymoron.

Not for Casey  Granieri and Jerry Comi, professional chefs, who make tossing together ingredients look as easy as opening a box of cake mix.

The  two friends and  business partners shared their secrets on how chocolate can enhance a meal at a demonstration at the Robert Woods Johnson Rahway Fitness & Wellness Center this week.

Jerry & Casey

Chocolate pasta was paired with Thai chicken. Chocolate and raspberry sauce, combined with oil and vinegar became a tangy salad dressing. And of course , the desserts: ganache truffles and chocolate crepes, complete with a dash of Grand Marnier and Crème Anglaise.  

In between cooking, the two traded barbs like knives slicing beef, and talked a bit about their paths to careers in food.

Both New Jersey natives, they grew up not far from each other.  Both have grandparents from Calabria, Italy; they each learned to cook from their grandmothers and savor those recipes: calamari, smelts, tomatoes, and fresh pastas.

Casey first trained to be a forest ranger. Realizing he liked to eat more than study trees, he enrolled in culinary school.  He’s worked in every aspect of food service: waiting tables, washing dishes, preparing salads, catering. He’s the food manager for a hospital and is waiting for bank loans to fulfill his dream: a 175-seat restaurant offering Continental cuisine and live jazz entertainment.

“I’m not a picky eater,” he said. “If you make it for me, I’ll eat it.” He loves preparing entrees the most and enjoys making people happy with food.

Jerry, who cooks for his town’s volunteer fire department, also has held every job related to food. He began at 12, assisting his uncle delivery fresh pies to restaurants and hospitals. After high school, he entered engineering school but left after a year to follow his palate. Unable to afford professional cooking school, he attended the “school of hard knocks, going from restaurant to restaurant, spending about six months at each, learning as much as I could,” he said.

For both, the learning never ends.  “I learn something new every day, “ said Casey. “There’s nothing like hands on experience,” added Jerry,  has tried foods he never ate before, like sushi, thanks to Casey.

Chocolate, while not really healthy—once sugar is added to cocoa the health benefits diminish rapidly— makes people feel good. In moderation, like most things in life, they attest, it’s fine. They use healthy oils, like coconut and olive oil, and insist on butter over any substitutes.

Advice for anyone considering a career in food?

Both men laughed.

“Be prepared to work long hours. Get a summer job at a restaurant. When everyone has off for holidays, you’re working. But if you love food, it’s worth it,” like salt and pepper, they answered together.

Casey’s Thai Cocoa Chicken
(for two portions)

Boneless chicken breast
2 ounces cocoa powder to coat chicken
white pepper to taste
2 eggs
1/8 teaspoon chili powder
2 oz. heavy cream
1 oz. coconut milk
3 oz. chicken stock
1-2 tablespoons Thai sweet chilies
pinch of cinammon
1/4 of a lime, squeezed for the juice
sea salt to taste
1 tablespoon butter or coconut oil

Flatten chicken breast so it has a uniformed thickness. Season with pepper and chili powder. Coat with cocoa.
Beat eggs and dip the breast in to coat.
Heat pan with the butter or oil until hot. Saute´ chicken on both sides until light brown. Add the rest of ingredients and reduce until the sauce thickens. Adjust salt & pepper; serve with chocolate pasta.

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About cyclingrandma

I was a journalist (Danbury News-Times, Ct), before becoming a teacher, and continue to write for professional journals. I have written several study guides for Penguin Books and write for Education Update, a newspaper based in New York City. (www.educationupdate.com). I’ve interviewed many authors, college presidents, and scientists. I wrote “The Kentucky Derby’s Forgotten Jockeys” for Smithsonian Magazine's website, www.smithsonian.com. (April, 2009). Two essays have been published in book anthologies; one for Wisdom of Our Mothers, (Familia Books) and the other in “College Search and Parent Rescue: Essay for Parents by Parents of College-Going Students.” (St. Martin’s Press). I was a middle school Language Arts teacher for more than 10 years and have just completed a five year grant position under No Child Left Behind in Newark, NJ public schools. I have three children, two daughters-in law, and six grandchildren. I'm an avid cyclist, knitter, cook, and reader. I love theater, museums, and yoga.
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10 Responses to Chefs’ Choices: Chocolate Pasta & Thai Cocoa Chicken

  1. gourmetvitae says:

    It sound so interesting that I just might have to try it.

    Like

  2. Pingback: Chefs' Choices: Chocolate Pasta & Thai Cocoa Chicken … – Fine Food Recipes

  3. Nathan says:

    Yum! I’m gonna make a kosher version 🙂

    Like

  4. Randy says:

    The chicken breast and sauce was the best. I needed a spoon for the sauce. It was so good I had to sip it from the plate.

    Like

  5. Sounds very delicious. That is one I am going to try.

    Like

  6. Sal says:

    Who was that guy who was on the sideline lending moral support to Casey, and Jerry, while tossing out very interesting comments? He was also very knowledgeable in the culinary field.

    Like

  7. Thanks for this great post. I could not make the event but look forward to making this dish. All the ingredients sound really great. Wholesome and good for you. Coconut oil, cocoa and chili powder – great combo! Jerry and Casey rock!

    Like

  8. susanbright says:

    I am a chocolate lover. I love ANYTHING with chocalate! This is a new one for me. I cannot even imagine chocolate pasta.

    Like

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