Mole sauce - Michael Odom, look alive, Dude!
Melba's Jammin'
ingredient, but I could really taste it in this stuff. This was a box
of Knorr, ready to heat, purchased on a whim. I baked four chicken
drums and poured about 1/2 - 3/4 cup of the mole sauce on top of the
cooked chicken, as instructed by the packaging. I've got at least 1-1/2
cups of the sauce left. What in sam hill do I do with the rest of it?
So, how tough is it to make the mole sauce from scratch? Modom,
whaddaya got to say for myself? I'll bet the homemade stuff doesn't
have the remarkable listing of preservatives and chemical compositions
that this box bears.
The stuff that was served at Masa Restaurant last Friday was way better
than this. (For about 8 times the price, it should have, żno?)
What do I do with the rest of it? Pitching it is currently at the head
of the list.
--
http://www.jamlady.eboard.com, updated 2-10-2006, How Much is Enough?
Wayne Boatwright
Jammin'?
Fudge?
--
Wayne Boatwright ożo
____________________
BIOYA
The Joneses
> Wayne Boatwright ożo
Makes a new dish of "hot fudge?" But that sounds good to me - fudge with
serrano peppers. I think. If I could eat fudge....sigh
Edrena
Christine Dabney
<barbs....@earthfink.net.invalid> wrote:
>So, how tough is it to make the mole sauce from scratch? Modom,
>whaddaya got to say for myself? I'll bet the homemade stuff doesn't
>have the remarkable listing of preservatives and chemical compositions
>that this box bears.
Try this site:
http://www.ramekins.com/mole/recipesmole.html
Christine
modom
<barbs....@earthfink.net.invalid> wrote:
>Is it supposed to taste like chocolate? I kinow that chocolate is an
>ingredient, but I could really taste it in this stuff. This was a box
>of Knorr, ready to heat, purchased on a whim. I baked four chicken
>drums and poured about 1/2 - 3/4 cup of the mole sauce on top of the
>cooked chicken, as instructed by the packaging. I've got at least 1-1/2
>cups of the sauce left. What in sam hill do I do with the rest of it?
Add small portions of it to many pots of chili? Damn, did I just
write that?
>
>So, how tough is it to make the mole sauce from scratch? Modom,
>whaddaya got to say for myself? I'll bet the homemade stuff doesn't
>have the remarkable listing of preservatives and chemical compositions
>that this box bears.
I ain't no mole maven myself. Let me research a bit...[rummage,
rummage] ... Aha!
Rick Bayless (who knows his onions, in spite of that Burger King gaffe
he will forever pay for) says a lot about mole in his _Mexican
Kitchen_ cookbook. There are scores of moles out there. Here's one:
11 medium (about 5 1/2 oz) dried mulato chiles
6 medium (about 2 oz) dried chilhuaces chiles
1 dried chipotle chile (preferably the tan chipotle meco)
1 corn tortilla, torn into small pieces
2 1/4 inch thich slices of white onion
4 garlic cloves, unpeeled
About 4 cups lard or veg oil (for frying the chiles)
1/2 cup sesame seed (and a few more for garnish)
1/4 cup pecan halves
1/4 cup unskinned Spanish peanuts
1/4 cup almonds
About 10 cups chicken broth
1 pound green tomatoes, roughly chopped
4 oz tomatillos, husked, rinsed and chopped
2 slices stale bread, toasted very dark
1/4 teaspoon ground cloves
1/2 teaspoon ground black pepper
1/2 teaspoon canela (or cinnamon)
A scant teaspoon Mexican oregano
1/2 teaspoon dried thyme
1/2 ripe banana
1/2 cup mexucan chocolate, finely chopped
2 or 3 avocado leaves (if you have such a thing in the freaking house)
Salt
Sugar (about 1/4 cup
2 large (3 1/2 - 4 lb) chickens cut into quarters
His instructions begin with a directive that you bust open the chiles
and shake the seeds out into a dry skillet and toast them with the
tortilla pieces till they are black. Rinse the charred stuff in a
strainer and put it in a blender
Then you roast the onion and garlic till it's soft and very dark in a
foil-lined skillet. Peel the garlic and put it into a big bowl with
the onion.
Then you fry the chiles a couple at a time in the lard for about 30
seconds till they are crisp, but not burned smelling. (There's a lot
of advice about running the exhause fan and keeping the windows open
in this part of the narrative) Drain them and set them into a large
bowl and cover them with water to rehydrate for half an hour. (Time
to check rfc for...Oh, wait there's more!)
Toast the seeds and the nuts (separately) in a 350 degree oven. Give
the sesame seeds about 12 minutes. Longer for the nuts, natch. Dark
brown is his expression. Add the toasted stuff to the blender (hold
back a few seeds for garnish) and add 1 1/2 cups chicken broth, too.
Blend as smooth as you can and transfer to a small bowl. (anybody
counting bowls, yet?) Don't rinse the blender becuase...
Put the green tomatoes and the tomatillas and 1/2 cup chicken broth in
there and buzz like a crazy person. Pour it into a bowl. Don't rinse
the freakin' blender, though because...
You gotta put the onion, garlic, bread, cloves, black pepper,
cinnamon, oregano, thyme, banana and 3/4 cup broth in there and make
another puree. Pour that into a bowl and then...
Put half the fried chiles and 1/2 cup the soaking juice in the blender
and puree that stuff, too. (You with me, Barb?) Put that into yet
ANOTHER bowl. And then...repeat with the rest of the chiles and
another 1/2 cup of the juice.
Then...get a big pot (8-9 Qt) and heat 3 Tbsp lard in it. When it's
very hot, add the tomato puree and fry it till it's thick as tomato
paste and dark as cinnamon. 15 minutes or so. Scraping is involved,
but everybody knew that, didn't they? Add the nut puree and continue
cooking till it's the color of black olive paste. (No I'm not making
this up) Then add the banana concoction and cook it till the color
returns to the black olive state it was before.
Then add the chile puree, and cook over medium-low heat till it's
thick again and almost black. Stir in the remaining 7 cups of broth
and the chocolate and the avocado leaves and simmer partially covered
for about an hour. Season with salt and sugar. And get the damn
leaves out fer cat's sake.
Still got that blender out? Good! 'Cause you need to blend the
resulting sauce smooth as can be in batches and strain it into -- yep
-- a bowl.
Now you're ready to cook the chicken! Simmer the sauce in a pot. Set
the leg quarters in there and let 'em cook for 15 minutes. Then ya
add the breast quarters and simmer another 20 minutes or so till
they's done.
Next, you eat 'em up. But don't forget to garnish them with some of
those reserved toasted sesame seeds. And splash enough sauce on the
chicken parts to make things interesting.
>
>The stuff that was served at Masa Restaurant last Friday was way better
>than this. (For about 8 times the price, it should have, żno?)
I begin to understand the price.
modom
The Bubbo
> Is it supposed to taste like chocolate? I kinow that chocolate is an
> ingredient, but I could really taste it in this stuff. This was a box
> of Knorr, ready to heat, purchased on a whim. I baked four chicken
> drums and poured about 1/2 - 3/4 cup of the mole sauce on top of the
> cooked chicken, as instructed by the packaging. I've got at least 1-1/2
> cups of the sauce left. What in sam hill do I do with the rest of it?
>
> So, how tough is it to make the mole sauce from scratch? Modom,
> whaddaya got to say for myself? I'll bet the homemade stuff doesn't
> have the remarkable listing of preservatives and chemical compositions
> that this box bears.
>
> The stuff that was served at Masa Restaurant last Friday was way better
>
> What do I do with the rest of it? Pitching it is currently at the head
> of the list.
I've made it from scratch and I found it to be sort of a laborious proces. I
completely lucked out though, a good friend of mine who lives in Calexico and
Mexicali brought me 2 quarts of mole one sesame and one almond. They are thick
almost crumbly and you mix 3 parts water to one part mole. It is phenomenally
good. It comes in those deli counter containers made by the ladies at the
store and she assures me it is the exact stuff her dear abuela used.
Barring having a delightful mexican chaca as a friend, I recommend the Dona
Maria brand, same drill one part mole to 3 parts water. Good stuff.
--
.:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!
Melba's Jammin'
modom <mo...@nonkoyote.com> wrote:
> On Fri, 10 Feb 2006 19:37:51 -0600, Melba's Jammin'
> <barbs....@earthfink.net.invalid> wrote:
> >cooked chicken, as instructed by the packaging. I've got at least 1-1/2
> >cups of the sauce left. What in sam hill do I do with the rest of it?
>
> Add small portions of it to many pots of chili? Damn, did I just
> write that?
> >
> >So, how tough is it to make the mole sauce from scratch? Modom,
> >whaddaya got to say for myself? I'll bet the homemade stuff doesn't
> >have the remarkable listing of preservatives and chemical compositions
> >that this box bears.
>
> I ain't no mole maven myself. Let me research a bit...[rummage,
> rummage] ... Aha!
>
> Rick Bayless (who knows his onions, in spite of that Burger King gaffe
> he will forever pay for) says a lot about mole in his _Mexican
> Kitchen_ cookbook. There are scores of moles out there. Here's one:
Multi-ingredient recipe deleted with the flick of a pinkie
> Next, you eat 'em up. But don't forget to garnish them with some of
> those reserved toasted sesame seeds. And splash enough sauce on the
> chicken parts to make things interesting.
> I begin to understand the price.
>
> modom
Mother of Alex! My eyes glazed over after the third type of chili to
use. I think I'll go to the restaurant. . . . Thanks, anyway. Sorry
to put you to the trouble of typing it up because this ain't gonna
happen in my house.
Janet Bostwick
"The Joneses" <famj...@swbell.net> wrote in message
news:43ED5597...@swbell.net...
snip
>
> Makes a new dish of "hot fudge?" But that sounds good to me - fudge with
> serrano peppers. I think. If I could eat fudge....sigh
> Edrena
>
It's made with peppers of some sort. I think I heard about the product on
the financial channel as a small company that had made good.
Janet
Dee Randall
>> Rick Bayless (who knows his onions, in spite of that Burger King gaffe
>> he will forever pay for) says a lot about mole in his _Mexican
>> Kitchen_ cookbook. There are scores of moles out there. Here's one:
>
I googled groups, etc. and the links to the newspapers regarding the gaffe
were no longer valid. Is the long and short of it that he made a commercial
for BK? Or was it that he made a remark in one of his shows about BK?
Curiously funny.
Dee Dee
sf
It's no big deal... he did it for the money
http://www.toomanychefs.com/archives/001416.php
--
Practice safe eating. Always use condiments.
modom
It was a while back, and as sf sez, no big deal. Bayless made an ad
for a new sandwich at BK in which he said it was some of the best
barbecue around. It wasn't even barbecue. I know. I ate one. Once.
Never again.
When folks like Tony Bourdain took him to task on the matter, Bayless
made some stupid remarks about the clientele at BK not really knowing
much about food and so on. Also there were claims about the relative
healthiness of the sandwich involved in the ad campaign. Bayless
excused his shilling by pointing out the lower salt and fat contents
of the "best barbecue around," and pointing out that if they ate the
sandwich he supported they were much better off than if they had a
Whopper, which in their food ignorance they just might get instead.
It came off pretty much like Barbara Bush discussing how good it must
be for "those people" in the Astrodome last fall.
Bourdain ripped him a new one on eGullet over that.
I don't think BK offers the sandwich anymore.
modom
Dee Randall
"sf" <see_repl...@nospam.com> wrote in message
news:f0esu11l9il77vqle...@4ax.com...
so this is sorta interesting to me. I'd never watched him before due to
some program I'd watched previously where he was a guest on Julia Child's
program. His recipe was so detailed I thought I'd never want to watch him
again. I've never been able to figure out where his expertise came from,
but obviously he has some.
Happy Whopper,
Dee Dee
Cindy Fuller
Melba's Jammin' <barbs....@earthfink.net.invalid> wrote:
Barb,
The SO tried making homemade mole sauce a few years ago. The first step
is to take poblano chiles and toast them in a dry frying pan. SO did
this in the kitchen. BIG MISTAKE. Damn near smoked us out of the
house. Once the capsaicin smoke cleared and he finished the dish, it
wasn't any better than the concentrated stuff we get in juice glasses.
Dona Maria is a good brand. The nice thing about the sauce concentrate
in glass is that you can take out a couple of tablespoons and thin it
with as much broth as you need for the chicken or pork chops.
We've never tried the Knorr stuff, so I can't give you any suggestions.
Cindy
--
C.J. Fuller
Delete the obvious to email me
modom
<cjfuller...@mindspring.com> wrote:
>Barb,
>
>The SO tried making homemade mole sauce a few years ago. The first step
>is to take poblano chiles and toast them in a dry frying pan. SO did
>this in the kitchen. BIG MISTAKE. Damn near smoked us out of the
>house. Once the capsaicin smoke cleared and he finished the dish, it
>wasn't any better than the concentrated stuff we get in juice glasses.
>Dona Maria is a good brand. The nice thing about the sauce concentrate
>in glass is that you can take out a couple of tablespoons and thin it
>with as much broth as you need for the chicken or pork chops.
>
>We've never tried the Knorr stuff, so I can't give you any suggestions.
>
>Cindy
The Dona Maria idea is a good one. In terms of convenience it sure
beats the hell outta the recipe I posted. Nobody's going to do all
the stuff Bayless says to do just to make a decent chicken dish.
modom
Wayne Boatwright
The Dona Maria is really good, and I usually keep it on hand. However, it
might well be worth devoting a day to making the recipe you posted since it
seems to make quite a lot, then freezing portions that would last for some
time to come. I'm really glad you posted it.
Melba's Jammin'
<cjfullerSPAMORAMA-D...@news.west.earthlink.net>,
Cindy Fuller <cjfuller...@mindspring.com> wrote:
> In article <barbs.challer-685...@individual.net>,
> Melba's Jammin' <barbs....@earthfink.net.invalid> wrote:
(snip)
> > What do I do with the rest of it? Pitching it is currently at the head
> > of the list.
>
> Barb,
>
> The SO tried making homemade mole sauce a few years ago. The first step
> is to take poblano chiles and toast them in a dry frying pan. SO did
> this in the kitchen. BIG MISTAKE. Damn near smoked us out of the
> house. Once the capsaicin smoke cleared and he finished the dish, it
> wasn't any better than the concentrated stuff we get in juice glasses.
> Dona Maria is a good brand. The nice thing about the sauce concentrate
> in glass is that you can take out a couple of tablespoons and thin it
> with as much broth as you need for the chicken or pork chops.
>
> We've never tried the Knorr stuff, so I can't give you any suggestions.
>
> Cindy
Thenkyew! I will look for Doña María next time the idea crosses my mind.
True Confession: I pitched the rest of the Knorr. The more I thought
about it, the more I realized I didn't want it again soon. It was too
strong a chocolate taste, I think.
--
http://www.jamlady.eboard.com, updated 2-11-2006, Sausage Roll Ups
Bob Terwilliger
> True Confession: I pitched the rest of the Knorr. The more I thought
> about it, the more I realized I didn't want it again soon. It was too
> strong a chocolate taste, I think.
While it's too late now, I'm thinking you could have salvaged it by making a
kind of fusion sate sauce, mixing the mole with peanut butter, garlic, and
lime juice, and then using it as a dipping sauce for skewered chicken with
lime.
Bob
Melba's Jammin'
"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote:
That seems reasonable, Bob. Thank you.
modom
<wayneboatwright_at_gmail.com> wrote:
>The Dona Maria is really good, and I usually keep it on hand. However, it
>might well be worth devoting a day to making the recipe you posted since it
>seems to make quite a lot, then freezing portions that would last for some
>time to come. I'm really glad you posted it.
Thanks. I hope I got it basically right -- in accord with His
Baylessness, that is.
modom
Julian Vrieslander
Mole is one of our quick and easy dinners. It usually goes something
like this:
Cut some boneless chicken thighs into strips (approx. 1" x 3"). Heat
some oil in a large fry pan, and brown the strips. Remove strips from
pan and keep warm.
Add some Dona Maria to the pan, a couple of good-sized blobs (what, me
measure?). Squoosh the mole around in the pan and let it cook for a bit.
Slowly add some chicken broth, stirring it into the mole until it forms
a sauce. You want it to be liquid, but not too watery. Add some sugar
to taste.
Put the chicken strips back in, and cook until done. Watch the sauce,
so it cooks down to the consistency you like. Add water or broth as
needed.
We like to serve the mole over white rice, garnished with chopped
scallions and/or toasted sesame seeds. Washed down with some cold
Coronas.
This is our baseline recipe, but we are always tinkering with it. You
can add more spices, chopped jalapenos, cilantro, etc. Pork chops can
be substituted for the chicken. If there's leftovers, nuke it in the
microwave and roll the stuff in a tortilla.
--
Julian Vrieslander
Mike Van Pelt
Cindy Fuller <cjfuller...@mindspring.com> wrote:
>wasn't any better than the concentrated stuff we get in juice
>glasses. Dona Maria is a good brand.
How does it compare to Rogelio Bueno? I've used that one a
few times, and liked it. I don't think I've tried Dona Maria.
(I use chicken broth to reconstitute it insead of water.)
--
Tagon: "Where's your sense of adventure?" | Mike Van Pelt
Kevyn: "It died under mysterious circumstances. | mvp at calweb.com
My sense of self-preservation found the body, | KE6BVH
but assures me it has an airtight alibi." (schlockmercenary.com)
Jude
pilgrimage yesterday. I'm thinking I'll serve it with shrimp, since we
don't do red meat or chicken.
Dee Randall
"Jude" <Jud...@cox.net> wrote in message
news:1139861691.7...@o13g2000cwo.googlegroups.com...
> Anyone used the Trader Joe's prepared mole? I bought some on my
> pilgrimage yesterday. I'm thinking I'll serve it with shrimp, since we
> don't do red meat or chicken.
>
Maria's either. Have you? If so you will be able to compare, lucky you.
I've some shrimp waiting. Let me know how it goes.
Is it in a jar? or container in freezer/frig case?
Dee Dee
Mike Van Pelt
Huh... After all the recommendations here, I tried to buy some
about a month ago; the sales person there said they'd dropped
it because of quality issues. I wonder if the issue has been
solved, or ... What's the "sell by" date on yours?
Of course, it could just be that the salesperson I talked
to was into the mushrooms.