Text 28233, 127 rader
Skriven 2009-09-04 00:51:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: Going back to school
================================
 -=> On 09-02-09  23:10,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about Going back to school <=-

 RH> We will be headed back up to NY in December to help Steve's parents
 RH> celebrate their 60th anniversary.  Then, Christmas with my parents and
 RH> head back to NC.  Weatheer permitting, we'll be driving; I'll probably
 RH> stock up on some road munchies.  The Trader Joe's in the Raleigh area
 RH> is supposed to open next month, hmmmmmmmmmmmmmmmmmmmmmmm..........

You are welcome to stop here on the way up or down if you want. Talk to
us in email.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mole Poblano De Pollo
 Categories: Spicy, Poultry, Mexican
      Yield: 6 Servings
 
      4    Chiles mulatos
      2    Chiles anchos
      3    Chiles pasillas
    1/4 c  Shortening (lard if you're
           -being traditional)
           ;Water, warm, to cover

MMMMM--------------------------CHICKEN-------------------------------
      4 lb Chicken
      4 tb Shortening (or lard)
      1 sm Carrot; sliced
      1 sm Onion; sliced
      1    Garlic clove; peeled
      1 tb Salt
      3    Peppercorns
           ;Water to cover
    1/2 c  ;Water
    1/4 c  Shortening (or lard)
    1/4 c  Tomatillos; drained
      2    Cloves
      5    Peppercorns
    1/2    In Cinnamon stick
    1/8 ts Cilantro seeds and
    1/8 ts Aniseed, toasted together
    1/2 tb Reserved chili seeds,
           -toasted separately
      3 tb Sesame seeds, toasted
      2    Garlic cloves, toasted
      3 tb Shortening
      1 tb Raisins
     10    Almonds, unblanched
      1 oz Pumpkin seeds
      1    Corn tortilla, stale
      3    Croutons stale French bread
      1 oz Mexican chocolate
      2 c  Chicken stock
           CHILES*
 
  The day before, slit the chiles open with a knife and remove the
  seeds and veins, reserving at least 1/2 tablespoon of the seeds.
  Heat the shortening and quickly fry the chiles on both sides.  Take
  care that they do not burn, and be careful how you inhale the fumes,
  unless you want a seared windpipe. Put the chiles into a bowl, cover
  them with water, and leave them to stand overnight.
  
  On serving day:  preheat the oven to 325 F.  Cut the chicken into
  serving pieces.  Set the giblets aside.  Melt 3 tablespoons lard and
  brown the chicken pieces well.  Drain off the excess fat.  Cover the
  pan and braise the chicken in the oven, without liquid, until it is
  tender---40 to 60 minutes, depending on toughness.  Put the giblets
  into the pan with the rest of the ingredients.  Cover them with water
  and bring them to a boil. Lower the flame and simmer for 1-1/4 to 1
  1/2 hours. Strain the broth and set it aside.
  
  When the chicken is cooked, pour off the juices in the pan and set
  them aside to cool, then skim off the fat and add them to the giblet
  broth. Set it aside.  Blend the chiles with the water until
  smooth---you may have to do them in two or three lots but try not to
  add more water. Melt the shortening, and when it is hot but not
  smoking, cook the chili puree over a medium flame for about 10
  minutes, stirring it all the time. Keep a lid handy, as it will
  splatter about.  Set it aside. Put the tomatillos in a blender or
  food processor.
  
  Put the spices into a spice grinder and add the toasted, cooled seeds,
  reserving 2 tablespoons of the sesame seeds for later use.  Grind the
  spices and seeds finely and transfer them to the blender jar.  Add the
  toasted garlic to the blender jar.
  
  Melt three tablespoons of shortening in the frying pan and fry the
  raisins briefly, just until they puff up, and transfer them with a
  slotted spoon to the blender jar.  In the same pan fry the almonds,
  stirring them all the time, until they are well browned.  Remove with
  a slotted spoon and crush them a little before adding them to the
  blender jar. In the same pan fry the pumpkin seeds lightly, but have
  a lid handy, as they pop about explosively.  Remove with a slotted
  spoon and add to the blender. In the same pan fry the tortilla until
  very crisp. Remove with a slotted spoon and crush it a little before
  adding it to the blender. In the same pan fry the bread until crisp,
  then remove with a slotted spoon and crush. Add it to the blender
  jar. Blend all the ingredients together until they form a smooth
  paste. If it is absolutely necessary to add some liquid to blend it
  effectively, then add a little chicken broth.
  
  Add the blended mixture to the chile sauce and cook over a brisk
  flame for about five minutes, stirring the mixture constantly.  Break
  the chocolate into small pieces and add it to the mixture.  Continue
  cooking the _mole_ for about 10 minutes more, stirring it all the
  time so it does not stick. Add the broth and continue cooking the
  _mole_ for a minimum of 40 minutes. Add salt as necessary, then add
  the chicken pieces and heat them through. Serve individually,
  sprinkled with some of the reserved toasted sesame seeds.
  
  The Cuisines of Mexico Diana Kennedy
  
  From : Sam Waring          Mon 01 May 95 21:53
  
  From: Teri Chesser                    Date: 04-10-99
  Home Cooking
 
MMMMM



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