Sometimes when you have leftover mains and sides in your freezer you end up with a dinner plate that's a fusion of two or more cultures
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My favorite Italian dressing shortcut, back when I used to eat meat, was to put a couple of T in a pan and saute a chicken breast in it. I also used to marinate chunks of chicken in Italian dressing. All those herbs, spices, vinegar, etc -- came out yummy. I never thought about using it on veggies -- great idea!
I use it as a marinade for pork and chicken souvlaki cubes as well and then put them on skewers. I alternate cubed red/green/yellow peppers and onion with the meat and then pour the extra dressing over the skewers before putting them on the bbq. Really delicious. You could marinate tofu cubes instead of the meat if you're a vegetarian.
Molé is one of JTs favourites when we go out, I've never made it at home. Personally I find it a bit too chocolatey for a savoury dish. Your dinner sounds delicious. Eva http://kitcheninspirations.wordpress.com
I used to have the 'chocolate chicken' every once in a while when I used to go to Mexican town in Detroit with friends. It was fun to try to recreate the dish at home after all these years.
I have never had chicken mole and you have reminded me I wanted to try it one day. I think I am a tortilla addict indeed because once more the tortilla dish is the one that tempts me most! Sissi (http://www.withaglass.com)
Mole sauces are usually quite complex so I cheated and used a prepared paste. It was a breeze to thin down with chicken broth or other flavourful base like the braising liquid and used to simmer the chicken.
Why can't I get the idea of the little furry, blind earth-diggers out of my head when you mention your chicken dish? I've never heard of such a dish before as chicken mole, but I read Eva saying it's chocolate-based? I can't imagine what it must be like... it looks good in any case though and hey - worst case, I could always scoop the sauce off!
A mole (mo-lay) sauce has unsweetened cocoa or chocolate in it to give it that subtle, dark richness, as well as ground pumpkin seeds. Nothing like eating a chocolate bar. You won't want to scrape it off. :) I used a commercial version as it's fast and I can't be bothered going to all the trouble of making a real one in the quantities I'd have to in order to make the work worth it.
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Eva http://kitcheninspirations.wordpress.com
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