For those of you who are American and don’t think that my post title is at all strange, then let me re-phrase. Meaty cookies! Got you that time! Yes, that’s right. I made meaty-tasting treats. We didn’t have butter, you see. But we did have… lard, which was left over from Christmas, but still not past it’s expiration date.
So, I looked up a recipe on the internet which had lard instead of butter. NE and I tasted one fresh out of the oven and it wasn’t good. The hot beef fat and sugar co-mingled in an unpleasant way. NE had to blet hers out. After they’d cooled, they tasted much like a normal biscuit, but with a subtle aftertaste of meat. Only a hint mind, but enough to make you miss the rich, non-meaty taste of butter in this dessert. I’d compounded the oddness by putting in some raisins and little chocolate stars. Meat and chocolate should never clash in the mouth.
Don’t try this at home, folks!
Filed under: Uncategorized
chicken mole’ sauce
Mexico
Chicken with Mole Sauce
1 chicken cut into 8 serving pieces
1 onion, quartered
4 cloves garlic, peeled, halved
6 sprigs each of fresh thyme, oregano, and parsley
12 chiles guajillos, cleaned
3 ripe tomatoes, peeled
1/4 cup sesame seeds
1 tablespoon dried oregano
1 whole cloves
1/2 teaspoon ground allspice
1/4 cup oil
1 small onion, quartered
8 cloves garlic, peeled
One 2-inch piece cinnamon stick
1 plantain, peeled, chopped
1 ounce Mexican chocolate
Place the chicken in a stew pot and add the onion, garlic, and herbs. Cover with water and bring to a boil. Cover, and simmer until tender, about 30 minutes.
Meanwhile, remove the stems from the chile peppers. Cut them in half lengthwise and remove the seeds. Toast the chiles briefly in a hot skillet; do not overtoast. Place chiles in a small bowl and cover with hot water; set aside.
Place the peeled tomatoes in a blender jar and pulse a few times. Toast the sesame seeds until just browned in the same skillet. Add to the tomatoes, along with the oregano, cloves, and allspice. Blend until smooth. Add oil to the skillet and fry the onion pieces for about 5 minutes. Add the garlic cloves and cinnamon stick and fry for 2 to 3 minutes. Remove with a slotted spoon and transfer to the blender jar. Fry the plantain for a few minutes, then transfer to the blender jar, along with the chiles and water. Blend until smooth. Strain the sauce and return to the skillet. Add the chocolate and season with salt.
Add 2 cups of the chicken broth to the sauce and the stewed chicken pieces. Cook for about 20 to 25 minutes, uncovered. Mole sauce should be fairly thick.
——————————————————————————–
Mexico
The Mexican Grill