Text 8512, 83 rader
Skriven 2014-01-04 15:52:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Serranos 17
===================
 DD> "Call and ask to speak with Donald Porche 225-698-9632 It's the same
 DD> pepper that Mr. Berthelot used From French Settlement."

It is gladsome that that clone is still being tended.

 DD> Further to that - I got an offer of seed for a strain of "extra hot" 
 DD> serranos from Knox Bill on the Chile-heads list.

Let me know.

 DD> Not to the level of the
 DD> Barnharts (of TVFN  (and elsewhere) fame or notoriety) but still higher
 DD> than my upper part  of the moderate range.

I don't know who those people are, but I presume their
schtick is sort of "man vs. heat"? 

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Mole Poblano Picante
 Categories: Poultry, Stew, Mexican, Chocolate
   Servings:  6

      8    Mulato chiles
      4    Ancho chiles
      4    Pasilla chiles
      8 lb Turkey, in pieces
      4 tb Lard
      4 tb Sesame seeds
      1 lg Onion, chopped
      2    Cloves garlic, chopped
      1    Tortilla, cut up
      1 c  Blanched almonds
    1/8 ts Ground gloves
    1/8 ts Cinnamon
    1/2 ts Ground coriander seed
    1/4 ts Anise
    1/2 c  Raisins
      3    Tomatoes, seeded, chopped
      4    Canned chipotle chiles
      2 oz Unsweetened chocolate
           Salt
           Freshly ground pepper
      1 ts Sugar

  Prepare the mulato, ancho, and pasilla chiles by washing in cold water;
  removing veins, stems, and seeds; and tearing them roughly into pieces.
  Place the pieces in a bowl and soak in hot water (about 1 cup to 6 chiles)
  for about an hour. Blend the chiles with the soaking water in a blender,
  but do not over blend. The texture should remain coarse.

  Place the turkey pieces in a flameproof casserole with a lid, and poach,
  covered, in salted water to barely cover for 1 hour. Drain, reserving the
  stock. Dry the turkey pieces thoroughly with paper towels. Heat the lard in
  a skillet, and brown the turkey pieces, a few at a time. Arrange the turkey
  pieces in the casserole and keep warm. Combine 2 tbs of the sesame seeds,
  the onion, garlic, tortilla, almonds, cloves, cinnamon, coriander seed,
  anise, raisins, tomatoes, prepared chiles, and chipotle chiles, and reduce,
  bit by bit, to a coarse puree in the electric blender.

  Heat the remaining lard in a skillet, adding, if necessary, a little more
  lard to bring it up to 3 TBS. Cook the puree, stirring constantly, for
  about 5 minutes. Add 2 cups of the turkey stock, chocolate, salt and pepper
  to taste, and the sugar, and cook, over very low heat, until the chocolate
  has melted. Pour the sauce over the turkey; cover; and cook over the lowest
  possible heat for 1 hour, stirring occasionally. The sauce should be rather
  thicker than the consistency of heavy cream. If it seems too thin, thin
  with turkey stock. Sprinkle with remaining sesame seeds just before
  serving.

  NOTE: Chipotle chile and its close relative morita chile have the most
  exotic flavor of any of the Mexican chiles. They are also exceedingly
  picante and can really lift your head off. If you do not care for hot food,
  experiment with the chipotle, for even in a small quantity its flavor will
  survive. Begin with a half chile, tasting and adding more to your mole with
  caution until you find the amount that suits your taste.

  Source unknown

MMMMM

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