Chorizo
Chorizo
1 lb dry red chile peppers
6 lb lean pork, ground fine
1 cup white or cider vinegar
6 cloves garlic
1 tsp ground cloves
1 tsp ground cumin
1 tsp Mexican oregano
1 tsp ground cinnamon
1 pinch sugar
Salt, to taste
Soak chile peppers & pork in vinegar overnight
The next day, remove the chiles & grind them to a paste with all the seasonings
Drain the meat thoroughly & place in a bowl
With a wooden spoon, blend the chile paste with the pork until very well mixed
Use in bulk form or make into patties
Mole Poblano Recipe
Mole Poblano
1 pint prepared mole poblano paste
3 1/2 cups chicken broth, strained
1 tablespoon Hershey’s cocoa
3 tablespoons hot water
1 tablespoon vinegar
6 garlic cloves, peeled
2 tablespoons lard
2 tablespoons flour
Salt
Pepper
2 tablespoon granulated sugar (or less)
Blend mole paste with 3 cups of the chicken broth in a blender
Mix cocoa with hot water
Add cocoa paste, vinegar & garlic cloves
Add a little more chicken broth
The sauce must not be too thick to start with
In the lard, brown flour until golden
Add the mixture from the blender, rinse out the blender with 1 cup warm water, then add that to the sauce
Correct seasoning
Start adding sugar until it is of the sweetness you desire
Chicken in Mole Poblano
Poach about 5 lb of fryer chicken pieces
Place the warm chicken pieces in the sauce & cook over very slow heat for 30 mins
Keep the kettle covered, but stir often & check for sticking
The roux should give you a sauce of medium-thick consistency that hold together well
Keep stirring the grease into the sauce unless you are counting calories
Serve in a deep serving dish & sprinkle with sesame seeds which have been toasted with a little bit of butter
Serve with fresh hot corn tortillas & rice
Greek Honey Cream Recipe
Greek Honey Cream
Posted by liz at recipegoldmine
com May 19, 2001
Source: Bon Appetit magazine, February 1990
Yield: 8 servings
1/4 cup coarsely chopped walnuts
1/4 cup coarsely chopped almonds*
1/4 cup coarsely chopped cashews
1/4 cup coarsely chopped pistachios
1 cup honey
1 cup chilled whipping cream
*Note: Almonds should be blanched
Preheat oven to 325 degrees F
Place all nuts in baking pan
Bake until lightly toasted, stirring occasionally, about 15 minutes
Cool completely
Using electric mixer, beat honey in large bowl until thick and pale, about 2 minutes
Whip cream in another large bowl until stiff peaks form
Fold nuts into cream
Gently fold cream into honey, leaving a few steaks of cream
Cover and refrigerate until well chilled and slightly set, about 2 hours
(Can be prepared 1 day ahead
)
Place dollop of honey cream on each plate
Surround with fruit and serve
Servings: 8