Text 13191, 100 rader
Skriven 2011-07-09 21:02:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: picnic 2011 527
=======================
-=> Quoting Nancy Backus to Michael Loo <=-

 NB> You asked earlier about knives, I checked there, too... She said that
 NB> her own (fairly extensive) knife set can be available...  but I don't
 NB> know anything about the quality
 
Bringing just one sharpening stone might be a good investment.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Huasteca-Style Chicken In Mole  
Categories: Mexican, Chicken, Sauces
  Servings: 4

      1    chicken, quartered, backbone
           and wings set aside for
           another use 
      4    sprigs mint 
      2 sm white onions, one left
           unpeeled, second one chopped
      1 TB salt 
      6 c  water
      4 lg tomatoes, about 2 pounds
           total
      5    garlic cloves, unpeeled
      1 ts black peppercorns
      1    inch piece canela 
     10    cloves
      5 lg ancho chiles, stemmed and
           seeded
      4 TB vegetable oil, divided
           Chopped cilantro
           White rice and/or corn
           tortillas 
      1 ts sugar 

Add the chicken pieces to a large pot, along with the mint, unpeeled
onion, 2 teaspoons of salt, and the water. Bring to a boil over high
heat, and then reduce to low. Skim off any foam that comes to the
surface. Cook the breasts until they register 140  and the legs hit
150 , measuring with a meat thermometer. This should take 25 to 30
minutes. Remove the chicken from the broth, and set aside. When
chicken is cool, take off the skin, and remove meat from the bones.
Using your fingers, shred the chicken. 

Meanwhile, place a sheet of aluminum foil on a cast iron skillet set
over medium heat. When hot, add the tomatoes. Using a pair of tongs,
flip and turn the tomatoes occasionally, until the skins are
blistered and blackened all over, about ten minutes. Set aside and
let cool for a few minutes. Then peel the skins off and place
tomatoes in a blender. 

Reduce heat to medium-low, and add the garlic cloves. Stir
occasionally and cook until the insides are soft, about eight
minutes. Set garlic aside and let cool, and then remove from skins
and place in the blender. 

While the garlic is roasting, add the peppercorns, canela, and
cloves to a small heavy skillet set over medium heat. Shake the pan
constantly, and toast them until very fragrant, one to two minutes.
Transfer to the blender. 

When the chicken is done, remove two cups of the stock and transfer
to a medium-sized bowl. Add the chiles and let soak for 15 minutes. 

Pour two tablespoons of the oil into a large saucepan set over
medium heat. When oil is shimmering, add the chopped onions. Stir
often and cook until translucent, about three minutes. Add the
onions to the blender. 

When chiles are done soaking, add them to the blender, along with
their liquid. Puree the mixture thoroughly, stopping occasionally to
scrape down the sides with a spatula. It should take a few minutes
to do this. Strain this mixture through a medium-mesh sieve into a
bowl, using the spatula to force the liquid through. 

Clean out the large saucepan, and then add the remaining two
tablespoons of oil. Turn the heat to medium, and when shimmering,
add the chile mixture. Cover and cook, stirring occasionally, until
it has reduced and the fat is starting to separate, about 15
minutes. 

Add the shredded chicken, thin with a little of the remaining stock,
and add the sugar. Season to taste with more salt. Serve with white
rice, tortillas, and some chopped cilantro. 

Posted by Nick Kindelsperger

From: Serious Eats
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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