Wednesday, March 25, 2009

Mole, Mole, Mole

I love Mexican food. To me, mole sauce is one of the crown jewels. Along with tamales, mole sauce is one of the most commonly served and most commonly ruined delicacies of this genre of cooking. This blend of smoky, sweet, and spicy lend a punch to almost any dish from grilled chicken to ice cream. I normally make mine with ground chili peppers, sesame seeds, nuts, chocolate, chicken broth, tomato paste, and spices. This sauce covered roasted Cornish hens marinated in orange juice, wild rice pilaf, and sauteed zucchini. This was an excellent combination, as the silky sauce paired well with the young chicken meat.

No comments: