Text 12927, 82 rader
Skriven 2014-05-04 07:11:48 av Dave Drum (1:261/38)
Ärende: Chile 6163
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Partridge with Mole Sauce
 Categories: Game, Sauces, Chilies, Herbs, Chocolate
      Yield: 8 Servings

      4    (1 lb ea) partridges
    1/4 c  All-purpose white flour
           Salt & fresh ground pepper
      2 tb Olive oil
      1 sm Onion; chopped
      2 cl Garlic; minced
      3 tb Minced fresh cilantro
  1 1/4 c  Defatted chicken stock
      2    Plum tomatoes; coarse chop'd
      1    Bay leaf
    1/2 ts Dried thyme
    1/2 ts Cinnamon
    1/4 c  Pepitas (green pumpkin
           - seeds)
    1/2    Dried mild dried chile
      1    Chipotle pepper; more to
           - taste, seeded
    1/2 oz Unsweetened chocolate;
           - chopped

  This is a strong sauce, but partridge is an intensely
  flavored bird and is equal to it. Serve with rice or soft
  flour tortillas.

  Tie partridge legs together and secure to the body with a
  toothpick. Combine flour, 1/2 tsp. salt and 1/2 tsp.
  pepper in a shallow dish. Dredge partridges in flour
  mixture. Heat oil in a deep casserole with a lid over
  medium-high heat. Brown partridge in batches, turning, for
  about 5 minutes. Set aside. Add to the pot onions, garlic,
  1 Tbsp. cilantro and 1/4 cup stock or water and cook for
  about 2 minutes, or until softened. Add tomatoes, bay
  leaf, thyme, cinnamon and remaining 1 cup stock or water.

  Return birds to the pot, bring to a boil, reduce heat and
  cover. Simmer, basting occasionally, for 20 to 30 minutes,
  or until the birds are tender and their juices run clear
  when they are pierced with a fork.

  Meanwhile, roast pepitas over medium heat in a small, dry
  skillet, stirring frequently, for about 3 minutes, or
  until lightly browned. Set aside. Roast pasilla and
  chipotle peppers in the same skillet for about 30 to 40
  seconds until fragrant.

  Remove birds from the casserole dish and cool slightly.
  With poultry shears, cut them in half, discarding the back
  bone. Set aside and cover with foil to keep warm. Boil the
  sauce over high heat for 5 to 10 minutes, stirring often,
  until it has been reduced to 1 cup. Add pepitas, dried
  peppers and chipotles to the cooking liquid and cook for 1
  to 2 minutes. Remove bay leaf and transfer the sauce to a
  blender or food processor. Add chocolate and blend until
  smooth. If the sauce seems too thick, add a little stock
  or water.

  Return the sauce to the casserole dish and heat through
  briefly over low heat. Taste for seasoning: it should be
  smoky, hot and slightly bitter. Nap the birds with the
  sauce and garnish with the remaining 2 Tbsp. cilantro.

  Note: Pasilla and ancho peppers can be ordered from Dean &
  DeLuca, 560 Broadway, New York, NY 10012, (800) 221-7714.

  From "Eating Well", Jan/Feb, 1992.

  Posted by Stephen Ceideburg

  Uncle Dirty Dave's Archives

MMMMM

... I love vegetables; I once committed an act of photosynthesis with one.

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