Text 27878, 105 rader
Skriven 2012-08-03 05:56:05 av Dave Drum (1:18/200.0)
Ärende: Chile 1205
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Green Pumpkinseed Mole W/Chicken
 Categories: Poultry, Sauces, Chilies, Herbs
      Yield: 4 servings
 
MMMMM--------------------------CHICKEN-------------------------------
    1/2 ts Salt
      1 sm Onion; diced
  3 3/4 lb Chicken; cut in pieces

MMMMM---------------------------SAUCE--------------------------------
      1 c  (scant - 4 oz) hulled,
           - untoasted pumpkin seeds
           - (pepitas)
     12 oz Tomatillos; husked, washed
           - (about 8 medium)
           +=OR=+
  1 1/2    (13-oz cans) tomatillos;
           - drained
      3    Chilies serranos
           +=OR=+
      2 sm Jalapenos; stemmed, seeded
      5 lg Romaine lettuce leaves
    1/2 md Onion; rough chopped
      3 cl Garlic; peeled, rough
           - chopped
      3 lg Sprigs fresh cilantro
    1/8 ts Cumin
      6    Black peppercorns
      2    Cloves; or a pinch ground
  1 1/2 tb Lard
    1/2 ts Salt

MMMMM--------------------------GARNISH-------------------------------
           Few sprigs fresh cilantro
      4    Radish roses
 
  Simmering the chicken: (I brown the chicken parts first
  prior to tossing them into a pot to simmer.)
  
  Bring 6 cups water and the salt to a boil in a large
  saucepan with the diced onion. Add the chicken, skim off
  any grayish foam that rises during the first minute of
  simmering, partially cover and simmer over medium heat for
  about 12 minutes, until the pieces are barely done.
  
  If there is time, let the chicken cool in the broth.
  Remove the chicken; strain the broth, then spoon off all
  the fat that rises to the top.
  
  The pumpkinseeds: Heat a medium sized skillet over
  medium-low for several minutes, then pour in the
  pumkinseeds in a single layer. When the first one pops,
  stir them constantly for 4 to 5 minutes, until all have
  toasted and popped. Cool completely.
  
  In batches, pulverize the seeds in a spice grinder (or in
  a blender fitted with a miniblend container). Sift through
  a medium-mesh sieve, then stir in 1 cup of the broth.
  
  The vegetables and spices: If you have fresh tomatillos,
  simmer them with the whole chiles in salted water to cover
  until tender, 10-15 minutes; drain and place in the
  blender or food processor. Simply drain canned tomatillos
  and place in the blender or food processor with the raw
  chilies.
  
  Tear the lettuce leaves into rough pieces and add to the
  tomatillos along with the onion, garlic and fresh
  coriander. Pulverize the spices in a mortar or a spice
  grinder, add to the blender, then process until smooth.
  
  Frying and simmering the sauce: Heat the lard in a large
  saucepan over medium. When hot, add the pumpkinseed-broth
  mixture and stir constantly as it thickens and darkens,
  four or five minutes.
  
  Add the vegetable puree and stir a few minutes longer,
  until very thick.
  
  Stir in 2 cups of the chicken broth, reduce the heat to
  medium-low and simmer, partially covered, for about 30
  minutes. For a smooth sauce, scrape into a blender jar,
  cover loosely and blend until smooth, then return to the
  saucepan.
  
  Season with salt and, if necessary, thin to a light
  consistency with a little broth.
  
  Finishing the dish: Just before serving, add the chicken
  to the simmering sauce. When heated through, remove the
  breasts to a warm serving platter, spoon the sauce over
  them and decorate with sprigs of coriander and radish
  roses.
  
  FROM: Jose Cisneros; Chile-heads List - 26 Oct 2000
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The bagel-an unsweetened doughnut with rigor mortis-Beatrice & Ira Freeman
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