Text 976, 145 rader
Skriven 2010-09-04 06:05:00 av Dave Drum (44747.cooking)
    Kommentar till text 884 av Ruth Haffly (1:396/45.28)
Ärende: Heat Levels
===================
-=> Ruth Haffly wrote to hap newsom <=-

 hn> Indian spices are often quite different
 hn> than other ethnicities...or so it seems

 RH> Each ethnic group has a different definition of "hot" in their spice
 RH> vocabulary.  You wouldn't get a Tex-Mex hot in India, nor a vindaloo
 RH> one in TX.

I've *never* seen really HOT Tex-Mex cuisine. Spicy, with a bit of bite. But,
not truly HOT from chilies. For that one need head toward southern Mexico ...
and not much of it there. Mexico, like the US, India, China, etc. has a vast
range of regional cuisines. My friends the Valadaz family, who owned Nichole's
Restaurant, introduced me to the Mexico City style of cooking ... while their
chief cook, Joaquin, often included me in the group when he was cooking Oaxacan
style (those items were not on the menu) by having the servers let me know that
it was available that day. For my part, I used to bring the Judge's Cup from my
chilli cook off entries to Joaquin after a cook off. He really liked my chilli.
  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Oaxacan Black Mole Mole Negro
 Categories: Chocolate, Chilies, Herbs, Sauces
      Yield: 24 servings

      2 oz Chihuacle negro chilies *
  5 1/2 oz Mulatto chilies
      2 oz Pasilla chilies
      1    Pasilla de Oaxaca chile
           +=OR=+
      1    Chipotle meco; tan, dried,
           - NOT canned in adobo
      2    Tortillas; torn up
    1/2 sm Onion; peeled, in thick
           - slices
      4 cl Garlic; unpeeled
           Oil or lard
    1/2 c  Sesame seeds
    1/4 c  (ea) sunflower seeds,
           - peanuts, almonds
      3 qt Rich chicken stock
      8    Plum tomatoes; chopped
      4 oz Tomatillos; husked, rinsed,
           - chopped
      2 sl Bread; toasted
      2    Cloves
      1    Stick canela (true cinnamon)
      1 ts Mexican oregano
    1/2 ts Dried thyme
      1    Ripe banana
      3 oz Mexican chocolate
           Salt, sugar

  * You may substitute mulattoes (easier to find, but you don't
  get that anise-y flavor that distinguishes the black molé
  from the others)

  First, stem the chilies, then tear them open and separate
  the seeds and reserve them. Heat a pan over high heat, and
  add the seeds and tortilla (turn on your exhaust fan and
  open a window). When they're quite black, dump them in a
  strainer and rinse under running water for a minute, until
  the water runs clear. Transfer to your blender and clean,
  rinse, and dry the pan. Add the toasted bread to the
  blender.
    
  Put the pan on high heat, and add the onion slices and
  garlic cloves. Roast until soft, and remove to a bowl.
  Squish the garlic out of the peels and discard the peels.

  Roast the nuts in a 350øF oven until fragrant and remove.
  Heat the pan over high heat and add a half-inch of oil or
  lard. Be. Very. Careful. Here. Fry the chilies a couple at a
  time. They will get fragrant, and when they begin to
  lighten, remove them -- it only takes a few seconds on each
  side. Be careful not to burn the chilies — and you still
  have the exhaust fan on and the window open, right? Remove
  them as they are done to a paper towel and drain. Put them
  in a large bowl, cover with boiling water, and let them soak
  for thirty minutes. Drain.

  Reserve about 1/4 cup of the toasted sesame seeds for
  garnish, and put the remaining seeds and nuts into the
  blender. Add about 2 c. of the stock, and puree until
  smooth. Remove to a bowl. (There is no need to rinse the
  blender until you're completely done with it.)

  Puree the tomatoes, tomatillos, onion, garlic, and about 1/2
  cup of the stock until smooth. Remove to a bowl.

  Grind the cloves and cinnamon. Add the spices to the blender
  with the onion and garlic, oregano, thyme, banana, and about
  1/2 c. of the stock. Puree until smooth and remove to a
  bowl.

  Puree the chilies in two batches, each with 2 c. of the
  stock, and remove to a bowl. Now, you can wash the blender.

  In a large, heavy, preferably non-stick pot, heat 3 T. of
  oil or lard over high heat until very hot. Add the
  tomato-tomatillo puree, and cook, stirring constantly, until
  very dark and thick. Add the seed/nut mixture, and repeat,
  stirring until again, very thick. Add the banana mixture and
  repeat, again until very thick. Add the chile mixture, turn
  the heat down to low, and let it cook until very thick and
  dark, stirring every few minutes. Add the stock and
  chocolate, mix well, pour into a slow cooker and simmer
  slowly on the low setting for five to six hours (you can do
  this on top of the stove, but be careful because the nuts
  fall to the bottom and tend to burn, and if that happens,
  you have to throw it all out).

  Add salt and sugar to taste (dried chilies contain a large
  amount of tannin, and you may need to add some sugar to
  offset the bitter tannin taste, though most of it should
  have cooked away, and you do NOT want sweet mole). The
  Mexicans strain everything at every opportunity. It would be
  considered mandatory there to strain the mole when done.
  Don't feel obligated. Really. It's amazingly good whether
  you strain it or not.

  Mole is a sauce. You can tuck a few chicken breasts in some
  of the mole (freeze the rest) and simmer them until done,
  then sprinkle them with sesame seeds. You can poach chicken
  breasts separately, shred the chicken, and moisten with mole
  as a taco or tamale filling. You can do anything you like.

  From: http://www.grouprecipes.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

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

 

... Always where you never expect it.  Always. -- Merlin
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