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https://space1026.com/2024/01/j7715vti03ihttps://sieterevueltas.net/bz5o46z Last weekend we were in Chicago visiting our son and daughter-in-law who live in Bucktown. They have such wonderful restaurants, and so many are within walking distance of their home. One night we went to this new little restaurant Mado. Their motto is Midwestern farmers, Mediterranean flavors. This restaurant is on one of the busiest streets in trendy Bucktown.
https://modaypadel.com/6dxl1s3vc This restaurant is owned and operated by a husband and wife Allie and Rob Levitt, who met at culinary school. They have worked in some of Chicago’s best restaurants. The restaurant processes and cure all their own meats and serve almost all of it, I think. We had a tripe dish while there and my son had a dish that had tenderloin, heart, and belly. The restaurant’s menu changes daily so you never know what delicious things may be showing up on the menu.
Buy Green Xanax Online The New York Times did a review on the restaurant and said, “don’t miss the migas bark” and that is what the waiter told us that night. We ordered that along with a cornmeal cake which I will be making later this week.
https://therepairstore.ca/icvzvbqdaa This is my attempt to recreate the migas bark we had that night.
This is a simple little bark but so good and crunchy you would not know you were eating chocolate and bread crumbs.
https://fireheartmusic.com/8o3he4vxqcz Tonight was our lady’s night out and we had sushi and came back to my house for pool floating time. That is always fun with a glass of wine and tonight my husband brought us out a chilled plate piled high with the chocolate migas bark. Yum!
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https://masterfacilitator.com/8bcx023w Start with some very good chocolate. The better the chocolate, the better the bark will be. I used bittersweet because that was the remainder of my 10# block of chocolate I had in my pantry. Mado’s bark was a dark chocolate.
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I stopped by Panera Bread on my way home yesterday and picked up this little sourdough bread bowl. Cute isn’t it. Makes me want to make some soup to put in it, but today it is going for a dunk in the chocolate.
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Make bread crumbs with it, then toasted them in the oven until nice and crispy.
http://www.wowogallery.com/s1qxx4kgp Melt the chocolate in a double boiler or set bowl over pot of boiling water and stir until melted.
Fold in the crumbs and spread on cookie sheet lined with waxed paper.
https://gungrove.com/po8z8dvx Spread it very thin, the thinner the better.
Migas Bark
Ingredients
- 1 lb. very good dark chocolate
- 1 – 1 1/2 bread crumbs torn into pieces
Instructions
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I didn’t measure anything but I would say I used about 1 lb. of chocolate and about 1/2 of that small loaf of bread. Melt the chocolate in a bowl over hot water until melted and smooth. Put the bread into a food processor and process until you have coarse crumbs. I toasted my crumbs in a 175 degree oven about an hour or until they were nice and brown.
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I processed the crumbs a little more if I still had some chunks. You do not want fine bread crumbs, just coarsely processed. Mix in the crumbs (use your judgement on how many to use). Pour this mixture out onto a cookie sheet lined with waxed paper. Chill in refrigerator until firm. Break up and put in container until ready to eat. Enjoy.