Text 1607, 68 rader
Skriven 2010-09-14 08:51:00 av Dave Drum (1:124/311)
Ärende: SF Gate 494
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ancho-Almond Mole Sauce
 Categories: Nuts, Sauces, Chilies, Poultry
      Yield: 2 servings
 
      2    Dried ancho chilies
      3 lg Tomatillos; husked
      3 tb Oil
      2 cl Garlic; chopped
      1 sm Onion; chopped
     12    Almonds
  1 1/2 c  Chicken broth
      1 md Red bell pepper; seeded,
           - chopped
  1 1/2 tb Unsalted almond butter
      1    Corn tortilla; in several
           - pieces
    1/2 ts Salt
 
  The almonds and almond butter give this distinctive, red-brown sauce
  from Georgeanne Brennan its texture and background flavor, and they
  tame its heat. Serve it with slow-roasted pork and with warm flour
  tortillas. It also makes a good topping for tacos and spices up mild
  meats such as turkey or chicken breast.
  
  Heat a frying pan or grill and toast the chilies just until the
  undersides crackle and puff, 30 seconds to a minute. Turn and toast
  the other side. Put the chilies in about 1 cup hot water and soak them
  until they are soft and pliable, 10 to 15 minutes. Toast the
  unpeeled, whole tomatillos, turning and toasting until the skin
  begins to crack open, about 2 minutes. Set aside.
  
  In a small frying pan, heat the oil over medium-high heat. When it is
  hot, add the garlic and the onions and cook until just soft, 2 to 3
  minutes.
  
  When the chilies have finished soaking, remove from the water and
  remove and discard the stems and seeds. Put the chilies and tomatillos
  in a blender or food processor and puree them. Add garlic, onion and
  almonds, and puree. Add the chicken broth and puree again. Add the
  bell pepper, almond butter, corn tortilla and 1/2 teaspoon of the
  salt and puree until the mixture is very smooth. Return to a clean
  frying pan or a small saucepan and simmer until the flavors are
  blended and the sauce is hot, stirring, about 5 minutes. Taste and
  add more salt if needed. This can be covered and refrigerated for up
  to 3 days.
  
  Makes about 2 cups
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 11 September 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Another great idea from the man who brought you Beer Milkshakes!
--- MultiMail/Win32 v0.49
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)