Text 15466, 95 rader
Skriven 2011-09-07 22:56:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: WANDERINGS 849  10907
=============================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> San Antonio has had a rich and varied history, much of which is
 GJ> preserved in the historic buildings.  The river which winds through
 GJ> the town is a delightful feature.  There, I have had the best Mexican
 GJ> food I have eaten outside of Mexico.

In that case, if I ever do make it to Texas, I shall be sure to visit
it too.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Quick Chicken Mole
 Categories: Chocolate, Chicken, Chilies, Mexican, Easy
      Yield: 6 Servings
 
      1 md Onion; chopped
     20 g  Butter
      1    Bay leaf
      6    Peppercorns
      3    Whole cloves; crushed
    250 ml Tomato sauce
    250 ml Chicken broth
      1 sl Bread; shredded
      1 ml Crushed anise seeds
  2 1/2 ml Cinnamon
     10 g  Sugar
     55 ml Ground chile
     30 ml Sesame seeds
     70 g  Slivered blanched almonds
     50 g  Mexican chocolate; grated
      1    Chicken; cut up
 
  Put the onion, garlic, and margarine in a large (3-liter)
  microwavable, covered casserole. Cover and microwave on half power
  for 2-3 minutes, or until butter is melted and the onion is
  starting to soften.
  
  Mix in the rest of the ingredients except the chocolate and the
  chicken. Cover and microwave on high for 10 minutes, stirring
  after half the time. When the sauce is done, stir in the chocolate
  until it's melted.
  
  Add the chicken, coating each piece with sauce. Microwave covered,
  on high power for about 30 minutes. Rearrange the pieces twice
  during cooking so it cooks evenly. The chicken is done when it
  starts to fall away from the bone.
  
  Author's Notes: Mole Poblano is the kind of Mexican cooking one
  doesn't often find in restaurants outside of Mexico. It consists
  of chicken in a dark, spicy sauce full of nuts and sesame seeds.
  All of the traditional mole recipes I've seen require several
  hours of preparation and cooking time, so I developed this version
  for those of us who have only limited time for cooking.

  It takes about an hour to put together. My microwave puts out 650
  watts on high power and has a turntable in it. You'll probably
  have to stir things more often if yours doesn't have a turntable.
  If your microwave is rated at less than 600 watts, it's probably
  too small to fit the chicken in anyway.

  Use pure ground chile, not "chili powder" (which contains other
  ingredients). The hotness of the chile can vary considerably, so
  the most reliable procedure is to mix in a little at a time,
  tasting the sauce as you go along. Mole is supposed to be spicy,
  not scorchingly hot; a blend of mild chiles gives the best flavor.
  I usually use about mild Pasilla chile and another medium hot
  California chile.

  Mexican chocolate comes in round tablets about in diameter. If you
  can't find any in the grocery store, use a piece of a dark
  chocolate candy bar (or semi-sweet chocolate chips!) instead, and
  add an additional cinnamon.

  You can substitute pine nuts, toasted pumpkin seeds, or raisins
  for all or part of the almonds.
  
  Recipe by: Sandra Loosemore Evans
  
  Posted to CHILE-HEADS

MMMMM
 


Cheers

YK Jim


... I'm into Tex-Mexistentialism.

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