Text 38543, 99 rader
Skriven 2010-06-01 02:47:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: chocochili 236
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 JW> I encountered that recently when the Bangladesh store opened. A very
 JW> tasty beer snack. Not surprisingly the store is defunct already.
 JW> There just aren't enough South Asians here to support one.

Pity. But there's still the multi-ethnic Asian market, what
was it called, Kim's or something?

 ML> Lindt Excellence chili - very fruity with stone fruit and
 ML> tropical fruit and cardboard aromas; good heat;
 JW> I also had a bar of that recently. And liked it; I had thought
 JW> previously that although I like both chocolate and chiles that they
 JW> wouldn't go together all that well. I stand corrected.

It's a time-honored combo in savory dishes but has
acquired some recent cachet in sweets. Some, such as Dave
the clean, might point out that it's an Internet-fueled
fad a la bacon, but (like bacon) it's legitimate and a
worthy addition to the food repertory in and of itself.

CORN CREPES WITH RED CHILI MOLE
cat: main, vegetarian, zucchini, Mexican
serves: 4 to 6

2/3 c all-purpose flour
1/3 c cornmeal
1 1/4 c milk
salt
2 lg eggs, lightly beaten
2 Tb melted and cooled butter
butter for cooking the crepes
1/4 c raisins, roughly chopped
1/3 c pignoli
1 c (about 2 oz) grated cheddar
1/3 c chopped cilantro
1 1/2 ts coriander seed
1 ts anise seed
1 ts cumin seed
1 ts dried Mexican oregano
5 Tb canola or sunflower seed oil
1 1/2 c minced onion
2 ts minced garlic
1/3 c mild ground chile
1 oz Mexican chocolate, chopped
1/2 ts sherry vinegar, or to taste
1 c diced zucchini
2 c fresh corn kernels
1/2 c creme fraiche or very lightly beaten heavy cream

Combine flour, cornmeal, milk and 1/2 ts salt; blend well.
Add the eggs and melted butter, and mix until smooth.
Place a 6 to 8" nonstick skillet over med heat. Add 1/2 ts
butter. Ladle a scant 1/4 c batter into the skillet, and
swirl to form a thin layer; pour any excess back into the
bowl. When the top of the crepe is dry, about 1 min, turn
and cook the other side 15-30 sec. The crepe should brown
only slightly; it should not be crisp. Put it on a plate.
Repeat the process, adding butter as needed. There should
be a stack of 12.

Cover raisins with warm water and set aside.

Toast pignoli over medium heat and remove to a bowl. Add
raisins (squeezed dry), cheese, cilantro. Set aside.

In a dry skillet, combine coriander seed, anise, cumin,
and oregano. Toast until fragrant, about 2 min. Grind to
a powder; set aside.

To prepare the mole, brown 1/2 c lightly in 3 Tb oil. Add
half the garlic and stir for 1 min. Stir in the reserved
spice mix, and remove from heat. Add chile powder and
1 1/2 c water. Return pan to heat, and slowly bring to
a boil, stirring frequently.

Add chocolate and 1 ts salt. Reduce heat to low. Simmer,
stirring, for 5 min. Add vinegar, adjust seasonings, and
keep warm until serving.

Wilt the remaining 1 c onion in the remaining oil. Add
the remaining garlic, the zucchini, and 1 Tb water. Cook
until zucchini is tender, about 5 min; add corn. Cook,
stirring, about 5 min; remove from heat. Stir in
raisin-pignoli mixture.

Heat the oven to 400F. To assemble, place about 2 Tb
filling on one quadrant of a crepe. Flatten the filling
slightly, fold the crepe over, and place 1 Tb filling
on the crepe covering the original portion of filling.
Fold again, and tuck 1 Tb of filling into the fold that
was just made. The finished crepe will be folded into
quarters, with three pockets of filling. Place the
crepes on a baking sheet, and heat through about 10 min.
To serve, place two or three crepes on each plate, and
top with a spoonful of mole and a little creme fraiche.

New York Times 7/29/98
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