Chocolate ‘n’ Coffee Baked Potato – Sweeet!

Sounds so wrong, but so right at the same time. I haven’t tried this……yet, as I just got the info.  I just came across a newsletter from Vibrant Rioja.  I couldn’t remember signing up for this, but then, it was to do with alcohol, so who knows.  Anyway, the point is, there was this sick recipe for chocolate potato, and it goes a little something like this………… Oh! BTW, the receipe was by Jill Paradiso’s cookbook (which I can’t yet find anywhere online, but you should go find it, and buy it, because shes good, and you will like her food, and I said so….)

Jill Paradiso is a classically trained chef that has worked in the kitchens of Mario Batali and Jean-Georges Vongerichten – you might recognize them. She has also done recipe development for Martha Stewart, Whole Foods Markets, and Dean and Deluca and she’s been kind enough to share some of her recipes with us.

I [Jill Paridiso] recently served this side dish along side a mixed grill of pork sausage, lamb chops, and steak.  You could easily serve it along side chicken or a meatier fish.  Clearly, these potatoes offer a variety of pairing opportunities, and they are surprisingly easy and delicious!

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You will need three pieces of aluminum foil for the recipe.
Serves 4 (as a side dish)

2 lbs potatoes, cut in half lengthwise
*I recommend using either small, red potatoes (also known as new potatoes) or fingerling potatoes
1/4 cup dark chocolate, chopped (you can also use chocolate chips)
2 tablespoons coffee grinds
1 table olive oil
sea salt, to taste

1.Place cut potatoes on 1 piece of aluminum foil. Fold foil around potatoes to create a boat.
2. Add remainder of ingredients.
3.Cover the top of the potatoes with a second piece of foil to create a sealed package. Wrap the entire package with the third piece of foil- this will ensure that no liquids leak out.
4.Place foil package directly on grill. Cook about 20 minutes, or until fork tender. Cooking time may vary slightly, depending upon the size of the potatoes.

Once the potatoes are cooked through, I like to leave them on the grill for at least another 5 minutes so that the bottoms crisp!

I couldn’t find this recipe on Vibrant Rioja’s site, but there were a ton of other tasty sounding recipes; not quite as strange sounding as this one, but still of fine quality, as well as information on their wines.  Check out their site http://www.vibrantrioja.com/recipes.html and sign up for their newsletter.

Cheers