Iron Chef December 2014 -- Cocoa (hosted by Heather)

Cocktail: Cocoa Old Fashioned (Jaime)
Make old fashioned using cocoa flavored bitters

Appetizer: Smoky Sweet Spicy Wings (Mollie & Ty)
http://steamykitchen.com/13565-chipotle-cinnamon-wings-recipe.html

Salad: Andrew

Soup: Roasted Parsnip and Vanilla Chocolate Soup (Micki)
http://www.foodnetwork.com/recipes/robert-irvine/roasted-parsnip-and-vanilla-chocolate-soup-recipe.html?soc=sharingpinterest

Main: Cocoa Cherry Pork (Heather)
http://allrecipes.com/recipe/cocoa-cherry-pork/
Note about the cherry sauce: I combined one jar of cherry preserves, 2 T balsamic vinegar, some cinnamon and salt (not sure how much of either) and just a touch of cardamon and brought it to a low boil and then served it.

Side: Cocoa Dusted Cauliflower (Megan & Ian)

Ingredients:
1 head fresh cauliflower
1 teaspoon paprika
1 teaspoon unsweetened cocoa
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, minced (about 1 teaspoon)
2-3 tablespoons olive oil

Directions:
1. Preheat the oven to 400 F. Cover a baking sheet with parchment paper or aluminum foil. With a sharp knife, remove the core of the cauliflower and break it into florets. Place the florets in a large mixing bowl.

2. In a small skillet, heat the olive oil over medium heat. Add minced garlic and spices. Saute until fragrant.

3. Drizzle the spiced olive oil over the cauliflower in the bowl, then toss with two wooden spoons until well coated. This should take at least 2 minutes. Name a food for every letter of the alphabet to amuse yourself while you toss. Do a taste test and adjust the seasonings.

4. Spread the cauliflower in a single layer on the baking sheet and roast in the oven for about 25-30 minutes, until it’s tender and starting to get nice brown spots.

Dessert: Chocolate Espresso Dacquoise (Annie & Jeff)
http://www.americastestkitchen.com/recipes/7213-chocolate-espresso-dacquoise#.