Smoke & Cacao

Ingredients

• 6 tbsp canola oil
• 24 cloves garlic (about 2 heads), chopped
• 6 shallots, chopped
• 6 plum tomatoes, chopped
• 3 cups + 6 tbsp dry red wine
• 1 tbsp unsweetened cocoa powder (Dutch-process, HCC cocoa)
• 3 cups ketchup
• 1½ cups water
• ¾ cup golden raisins
• 6 tbsp molasses
• 6 tbsp brown sugar
• 3 heaping tbsp horseradish
• 3 heaping tbsp Dijon mustard
• 3 tbsp Worcestershire sauce
• 1 tbsp cayenne powder
• 1½ tsp ground allspice
• Kosher salt and black pepper
• About 1 tbsp red wine vinegar, to taste

Directions

1. Whisk the cocoa powder into 3 tbsp of the red wine until smooth. Set aside.
2. Heat the oil in a large pot over medium heat. Add the garlic and shallots. Cook until soft, about 3 minutes.
3. Add the tomatoes. Raise the heat to high and cook until soft, about 5 to 7 minutes.
4. Add the rest of the wine, the cocoa mixture, ketchup, water, raisins, molasses, brown sugar, horseradish, Dijon, Worcestershire, cayenne, allspice, and salt and pepper to taste. Simmer 12 to 15 minutes.
5. Add the red wine vinegar. Taste for salt and pepper.
6. Blend until smooth. Work in batches. Fill the blender no more than half full with hot sauce.
7. Taste. For more cocoa, add 1½ tsp and simmer 2 minutes. Do not use more than 4½ tsp cocoa in total.
8. Serve warm with the prime rib.

Ingredients

• 38 ears sweet corn, or 30 cups thawed frozen corn (about 10 lb)
• 7½ sticks salted butter (3¾ cups), divided in half
• 15 cups heavy cream (3¾ quarts)
• 1¾ cups + 2 tbsp all-purpose flour
• 1⅓ cups + 1 tbsp granulated sugar
• Kosher salt and pepper, to taste
• 2½ cups turbinado sugar, for the top

Directions

1. Heat the broiler to high. Put a rack 6 inches below the heat. Butter the ramekins or pans and set them on rimmed baking sheets.
2. Cut the kernels from the cobs. Discard the cobs.
3. Melt half the butter. Add the corn and cook over medium heat, stirring sometimes, until tender, about 5 to 8 minutes. Move the corn to a bowl.
4. Melt the rest of the butter. Add the flour. Stir all the time over medium heat until it smells toasty and starts to thicken, about 2 to 3 minutes.
5. Add the cream and stir until it starts to bubble. Whisk in the granulated sugar, salt and pepper. Cook 1 more minute.
6. Add the cooked corn. Cook 2 minutes more, then take it off the heat.
7. Fill the ramekins or pans. Sprinkle the turbinado sugar on top.
8. Broil until the top is brown and caramelized, about 1 to 2 minutes. Watch it closely.