I noticed that both containers of mole in the pantry were past the “best before” date. The mole in the jar is a concentrated paste which would probably keep for a very long time, so the ready to serve sauce in the carton should obviously be used first. I decided to poach eggs in … More Grits & Eggs Poached In Mole
Baked potato and steamed broccoli go well together, especially when accompanied with add-ons like real butter, sour cream, aioli, green olives, shredded cheddar cheese etc., etc. This time I envisioned broccoli in a creamy sauce, but not a cheese sauce (as wonderful as that is). This is the way it went: First I started the … More Roasted Potatoes With Broccoli/Green Mole Sauce
Lunch today was vegetable enchiladas. The filling was stir-fried onions, jalapeños, zucchini, mushrooms and spinach. The enchilada sauce consisted of roasted tomatillo sauce, powdered molé and broth made with homemade “chicken” seasoning and water.
This post isn’t about any particular dish per se, but about preparing components useful for a variety of dishes. I don’t shy away from projects which involve stretches of time and/or multiple procedures even if they don’t necessarily occur on the same day. I found this green molé powder a couple years ago and it … More Tomatillo Salsa & Molé Powder
Found another way to use Molé. On a toasted corn tortilla I put molé sauce, grated cheddar, queso fresco and a steam poached egg garnished with avocado slices and cilantro.
It’s not often I go more than a day or two without posting, but it has been a week now since my last post. That’s because we took a whirlwind road trip down to Key West. I guess you could say it was a bucket list kind of thing. Of all our dining experiences on … More Molé Sauce (My Version)