holy mole (pronounced molay)

A national dish of Mexico, this sauce was created by the Sister Superior at a convent in the city of Pueblo around 1680. It was prepared in honour of a visit by the archbishop. It is a sauce rich in history and in flavour and to give this dish the respect that it deserves you need to set aside an ample amount of time for preparation. I assure you results will be well worth the time spent. Here is my version of this ancient sauce.

Mole Sauce
3 dried anaheim peppers
3 dried pasilla peppers
2 dried jalapeno peppers
5 cups hot chicken broth
1 cup blanched whole almonds
2 6-inch torillas
1/4 cup sesame seeds
1 tsp coriander seeds
1 tsp anise seeds
1 14 oz. can diced tomatoes, undrained
1 cup chopped onion
1 1/4 cup raisins
2 oz. bittersweet chocolate
5 cloves garlic
1 1/2 tsp ground cinnamon
1 tsp chili powder
1 1/2 tsp cumin
1/4 tsp ground black pepper
1/4 tsp ground cloves
1 tsp salt

The first step is to dry the peppers. Set oven to broil. Place peppers on a parchment lined cookie sheet and place in oven. Watch carefully and turn peppers as skins become charred. When both sides are blackened, remove from the oven and place in a paper bag to cool. When they have cooled, discard skins, stems and seeds. Place peppers in a bowl and cover with hot chicken broth. Let stand for 30 minutes to soften. Strain through a sieve and reserve the liquid.

 









 In a dry skillet individually toast the almonds, tortillas, sesame seeds, coriander seeds and anise seeds over medium heat for 1 - 3 minutes. Stir or turn frequently.

 

 

In a large bowl combine drained peppers, almonds, torn tortilla, seeds, undrained tomatoes, onion, raisins, chocolate, garlic, cinnamon, black pepper, chili powder, cumin, cloves and salt. Process the mixture, a little at a time, to make a course puree.











In a medium saucepan, heat 1 tbsp of oil over medium heat. Add the puree and cook for about 5 minutes until darkened and thick. Slowly stir in 2 1/2 cups of the reserved soaking liquid. Cook and stir over medium heat for about 5 minutes.

This sauce can be used for chicken or pork but I chose to make a traditional Turkey Mole. 

Cut 8 - 10 lb turkey into pieces and brown on both sides in a frying pan with a little oil over medium high heat. Place turkey in a roasting pan and cover with 2 cups of the mole sauce. Roast turkey in a 350 oven for about 1 1/2 to 2 hours or until thermometer registers 170 in turkey breasts. Serve with additional warmed mole sauce.

NOW ITS TIME FOR A CERVESA, YOU'VE EARNED IT!

settling into my new digs

You may have noticed that I have been nesting. Yes, I have been decorating my little blog. Who knew that there were so many "accessories" for blogs! I changed the main picture - how do you like them apples?- added a widget here, changed the colour there. I even added some music for your listening pleasure.(CTL END)

Decorating is a passion of mine that started way back. I believe it was the Friendly Giant who started this obsession..... "just move this little chair here to a cozy spot by the fireplace" while Jerome the giraffe softly played his flute in the background. It was my favourite show as a little girl. Ahh, happy place.

But now that I have everything in order and my OCD tendencies have been satisfied, it is time for a recipe.

I have been loving Indian food lately and have been making it quite a bit. I seem to change it up every time I make it and sometimes the Great White Hunter makes it. This time, I did.




Curried Chicken
6 boneless skinless chicken breasts
1 28 oz. can tomatoes

1 onion, chopped

5 cloves garlic
2 Serrano peppers
3 tbsp medium or hot Patak's curry paste
1 tsp turmeric
1 tsp cinnamon
1/4 cup red wine
2 tbsp brown sugar
1/2 cup plain yogurt, Balkan style

Saute onions, garlic and peppers in a frying pan with a little oil until tender. Process onions, garlic, peppers and undrained tomatoes in a food processor or blender. Set aside. Cut chicken into bite size chunks and cook in saute pan with a little oil. Add the processed mixture to pan along with remaining ingredients. Cover and simmer. Add yogurt.

Raita
2 cups plain yogurt, Balkan style
1 cucumber, peeled, finely chopped and drained
2 tsp cumin
1/2 cup chopped cilantro or mint

Combine all ingredients.

Fresh Tomato Chutney
2 cups diced fresh tomatoes
1/2 cup chopped red onion
2 tsp grated ginger
1/2 chopped cilantro
Hot fresh chili pepper
1 tsp sugar
pinch of salt

Combine all ingredients

Serve with basmati rice and Naan bread. I usually buy President's Choice Naan bread. Cut a clove of garlic in half and rub one side of the Naan. Wrap in foil and warm in oven. Brush with melted butter.

I had an amazing mango salad at my cousin's. She made it to accompany a wonderful Thai dinner, but I thought that it would also go with this Indian dinner so I added a few different spices. I thought it complemented the meal well.

Mango Salad
1 mango, julienned
1 red bell pepper, thinly sliced
1/2 red onion, thinly sliced
1/2 cup chopped cilantro
1 1/2 tsp cumin
2 tbsp lime juice
2 tbsp mayo

Combine all ingredients.

There are so many different types of peppers and in the store it is sometimes difficult to determine the varieties unless they are labeled, which often they are not. This site defines some peppers as well as shows the heat level.

celebrating cinco de mayo

Cinco de Mayo, translated as the 5th of May, is a Mexican holiday celebrating the victory of the Mexican militia over the French army at The Battle Of Puebla in 1862. Yes, another excuse to eat and drink! So in keeping with the theme (I love themes), I cooked with Tequila.

Actually, I started warming up last Friday night when I made Chili Chicken Nachos.

Chili Chicken Nachos

Tortilla Chips
3 cups (750 mL) diced or shredded cooked chicken
8 oz (250 g) shredded cheese (2 cups/500 mL)
(I used a combination of cheddar and mozzarella)
2 tbsp (30 mL) Jamaican Jerk Rub*
1 small yellow or red bell pepper or combination
1 lime
2 tbsp (30 mL) snipped fresh cilantro
1/4 cup (50 mL) sour cream
1 tsp (5 mL) additional Jamaican Jerk Rub* (optional)
1 jalapeno, sliced

In a bowl, combine chicken, cheese and 1 tbsp (15 mL) of the rub; mix gently. Sprinkle chicken mixture evenly over tortilla chips. Bake 5-7 minutes or until cheese is melted; remove from oven to cooling rack.

Meanwhile, dice bell pepper. Cut lime in half crosswise. Juice half of the lime into a small bowl (I use a fork); add bell pepper and remaining rub and mix well.

Snip cilantro. Slice remaining limes; cut slices in half.

Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro. Combine sour cream and additional rub in resealable plastic bag; trim corner to allow sour cream to flow through. Pipe sour cream mixture over nachos. Enjoy!

* Jamaican Jerk Rub is a Pampered Chef product

Then on the actual day of Cinco de Mayo, I continued....

Tequila-Spiked Queso Fundido

Preheat oven to 350° F.

1/3 cup chopped, seeded Serrano peppers
(if you like it hotter, leave the seeds in)
1/3 cup chopped onion
1 tablespoon olive oil
1/4 cup tequila

In a medium oven proof skillet, saute pepper and onion in hot oil until tender. Remove pan from heat and carefully add tequila. Return to heat and simmer, for about 30 seconds or until most of the tequila has evaporated but the veggies are still moist.

1 1/2 cups shredded Chihuahua, queso quesadilla, and/or Monterey Jack cheese
1 tablespoon all-purpose flour

In a medium bowl, toss cheese and flour. Sprinkle cheese mixture over the onions and peppers. Bake, uncovered about 10 minutes or until cheese is just melted.

1/3 cup finely chopped tomato
3 tbsp snipped cilantro

Sprinkle with tomato and cilantro. Serve with tortilla chips. Don't touch the handle. Just ask me, I know.


And then we had.....

Fish Tacos

1 lb fresh or frozen firm-flesh fish fillets (I used halibut)
1/4 cup tequila
2 tbsp lime juice
1 fresh jalapeno or Serrano pepper
1/4 tsp ground cumin
2 cloves minced garlic

Mix all ingredients in a small bowl. Pour over fish and marinate in fridge for 30 minutes , turning fish occasionally. Preheat oven to 350° F

6 - 6 inch flour tortillas

Wrap tortillas in foil and heat in oven for about 10 minutes.

Preheat broiler. Drain fish and discard marinade. Pat fish dry. Place fish on a parchment lined cookie sheet. Broil 4 inches from the heat for about 5 minutes. Carefully, turn the fish and broil for a further 3 to 7 minutes or until fish flakes easily with a fork.

Mix together in small bowl:

1/2 cup diced jicama
1/2 cup diced mango
1/2 cup diced red pepper
1/2 cup chopped cilantro
2 tbsp lime juice

Mix together in small bowl:

1/2 cup mayo
2 tsp lime juice
2 tsp cumin
1/4 tsp cayenne pepper

1 1/2 cups shredded lettuce

Place shredded lettuce on warmed tortilla shells. Divide chopped veggies and chunks of fish on shells. Top with a generous dollop of sauce. Fold tortillas in half over filling. Yummy!