Friday, December 31, 2010
Thursday, December 30, 2010
Saturday, December 25, 2010
Friday, December 24, 2010
Thursday, December 23, 2010
Wednesday, December 15, 2010
Monday, December 13, 2010
Sunday, December 12, 2010
Saturday, December 11, 2010
Tuesday, December 7, 2010
Sunday, December 5, 2010
Mole is defined as: A smooth thick sauce used in Mexican cooking made of one type of chile or many chiles, and flavored with onion, garlic, cumin, coriander, cinnamon, nuts, seeds, and chocolate. The flavor is rich, smoky, and very complex. Rick Bayless, a noted American chef who specializes in traditional Mexican cooking with modern interpretations, likens it to a "twenty-piece band." Roberto starts with purchased mole sauce and adds a few extra ingredients to improve the flavor, a much easier method by far.
**Note: all ingredients are approximate, a little more or a little less won't change the final result.
chicken legs and thighs, maybe 8-10 pieces total
1 onion, quartered
2-3 stalks celery, cut into large chunks
1 pound (500 grams) commercial mole (Doña Maria, for example)
chicken broth (cooking liquid is better because of its milder flavor)
2 slices toasted bread (or pan tostada)
3-4 ounces (100 grams) sweetened chocolate (Ibarra, for example)
1 small plantain (banana macho)
Remove skin and visible fat from chicken. Put into a large pot and cover with water. Add onion, celery, and salt to taste. Bring to a boil then simmer for 30-40 minutes or until no longer pink in the center. Save all cooking liquid.
Whirl in a blender almonds and broken-up toasted bread, set aside. Blend plantain, cut into chunks, with enough chicken broth to make it blend. Add broken pieces of chocolate, one at a time, and some sesame seeds, maybe 2-3 tablespoons.
Put the commercial mole sauce into a large saucepan. The Dona Maria mole we used was really hard to dig out of the jar once the top layer of oil was poured off. Turn on heat to medium, add enough chicken broth so the mixture doesn't stick to the bottom. Add almond/bread mixture and plantain mixture and more chicken broth until it's the consistency of a thick syrup.
Put cooked chicken into a large deep frying pan, pour lots of mole over the top and heat through. We served the mole with white rice, cooked with the rest of the chicken broth. Sprinkle sesame seeds over the top once it's plated.
Some friends of Roberto's came over for a carne asada dinner and music on the balcony patio. L-R: Salvador and his son, Martín:
Friday, December 3, 2010
The space is long enough so Dick's feet no long have to fit through a hole at the bottom of the cabinet door under the galley sink. It's almost as wide as a double bed although there is a section (my space) against the wall that sticks out farther. It's about 2 feet high, so there's no sitting up in bed. It's also rather high to climb into. I need an extra step to be able to barely get my knee onto the bed. No one but Dick will ever see me getting into our berth - it's not a pretty sight.