17
Mole Sauce
This traditional Mexican dark reddish-brown sauce is most often
served with chicken, but is also delicious with pork and turkey .
Makes 4 cups
2
tablespoons olive oil
1
medium onion (about 5 ounces), diced
3
cloves garlic,chopped
2
tablespoons chili powder
¼
teaspoon cinnamon
¼
teaspoon cumin
¼
teaspoon ground coriander
1
teaspoon kosher salt
1
corn tortilla, cut into small pieces
¼
cup toasted almonds
2
tablespoons natural peanut butter
2
cans (4.5-ounce) of chopped green chiles
1
can (28-ounce) of diced tomatoes, liquid drained
1¼
cups chicken stock
¼
cup raisins
1
teaspoon granulated sugar
2
tablespoons unsweetened cocoa
Heat the olive oil in a 3½-quart sauté pan over medium heat .
Add the diced onions and sauté gently until the onions are soft
and translucent, about 5 to 8 minutes . Turn heat to low and
add chopped garlic, stirring until coated with oil, and fragrant .
Add the chili powder, cinnamon, cumin, coriander, and salt .
Stir until the spices are well distributed and the onions and
garlic are coated, about 1 minute .
Stir in the chopped tortilla, almonds and peanut butter . Add
the green chiles, diced tomatoes, chicken stock, raisins,
sugar, and cocoa and stir . Simmer over low heat for about
45 minutes .
Place all ingredients in blender jar . Cover and blend on Purée
for about 40 seconds until completely smooth and
homogenous . Use immediately or keep in refrigerator in an
airtight container for up to one week .
Stir leftover shredded turkey or chicken into Mole Sauce, heat
through, and serve over rice garnished with diced avocado
and shredded Monterey Jack cheese .
Mole Sauce can be also be served as a sauce for cooked
(sautéed or grilled) chicken or pork .
Nutritional information per serving (¹⁄³ cup):
Calories 113 (49% from fat) • carb. 12g • pro. 3g • fat 7g • sat. fat 1g
• chol. 0mg • sod. 584mg • calc. 35mg • fiber 3g
Molasses Rosemary Marinade
This marinade is very good with chicken, duck or pork, as well as
shrimp, scallops, salmon (roasted or grilled), tuna or swordfish for
the grill . It also makes a nice “finishing sauce” for sautéed cipollini
onions or other sautéed root vegetables .
Makes about 2 cups marinade
1
ounce peeled shallot, cut into ½-inch pieces
1
clove garlic, peeled and halved
¼
teaspoon freshly ground black pepper
2
tablespoons dry rosemary, divided
1
tablespoon chipotle chile peppers,
with adobo sauce
½
cup maple syrup
½
cup molasses
½
cup soy sauce
¹⁄³
cup canola or grapeseed oil
1
teaspoon xanthan gum*
Place the shallot, garlic and pepper in the blender jar . Pulse on
Chop about 3 to 4 times . Add 1 tablespoon of the rosemary
and the remaining ingredients in the order listed . Blend on
Liquefy for 20 to 30 seconds until smooth, thick and
homogenous . Transfer to a resealable jar or bowl and stir
in the remaining tablespoon of rosemary . Let stand refrigerated
for 30 minutes or longer for flavors to blend before using .
Keep marinade properly refrigerated until ready to use . Use to
marinate meats and vegetables for grilling or roasting .
