Comments on: mole negro oaxaqueno (and pssst… a contest!)

By: Book cook emeril live recipe - Live recipe - Recipes cookbook

Book cook emeril live recipe - Live recipe - Recipes cookbook — Sun, 07 Nov 2010 06:42:29 +0000

[...] Cook eat FRET – mole negro oaxaqueno (and pssst… a contest!) 5 Mar 2008. while the other was a recipe from emeril. the BAM man…. I've got the Mark Bayless book that I think you are missing and I make his mole recipe… I live in the S.F Valley and found it at my local Target (Don't Cook eat FRET – mole negro oaxaqueno (and pssst… a contest!) [...]

By: Book cook emeril lagasse recipe - Live recipe - Recipes cookbook

Book cook emeril lagasse recipe - Live recipe - Recipes cookbook — Sat, 06 Nov 2010 17:48:37 +0000

By: cook eat FRET - a mexican fiesta

cook eat FRET - a mexican fiesta — Sun, 01 Aug 2010 01:17:38 +0000

[...] a total major production – if not reminiscent of my all too recent and never to be repeated mole making experience. joanna remarked how the mole would be even better the next day and i told her it was too bad that [...]

By: Chloe

Chloe — Thu, 10 Sep 2009 16:24:34 +0000

Ha ha, Sounds tempting, but I don’t know if I dear to do it.

By: Chef Clay Greenberg

Chef Clay Greenberg — Wed, 05 Aug 2009 07:01:03 +0000

Thanks for the positive vibes in BITES about my upcoming restaurant, Chez Lis. I figured when we messed around working on the pig’s trotters recipe here at the house and Lily, then 6 was all into the squish, splish and splosh of getting the tiny bones out without a wince and then wolfed them down that I probably had a winner.

Anyway, we used to do a mole from scratch at Lime of which I was very proud. The kitchen staff (who would know) said it was the real deal. We used toasted pumpkin seeds instead of almonds but still very similar.

I basically wanted to pass on http://www.thechileguy.com from New Mexico the next time you need to get your chile itch scratched. Their anchos and mulatos smell like sweet prunes when you open the bags. The flesh is still moist and leathery, not dried up like paper as they are at most markets here.

Buen Provecho!

By: User links about "anthonybourdain" on iLinkShare

User links about "anthonybourdain" on iLinkShare — Sun, 29 Mar 2009 07:33:23 +0000

[...] 30 days ago2 votesNon-fiction books read in 2007 and beyond>> saved by tmeisen47 33 days ago1 votesmole negro oaxaqueno (and pssst� a contest!)>> saved by holon67 33 days ago5 votesMy Last Supper — Existential Questions>> saved by luffyfan209 [...]

By: katiek

katiek — Sat, 21 Mar 2009 00:15:32 +0000

Hello!

I really like this site. I am researching and cooking mole negro tomorrow.

I read your post and will definitely use it for reference. I actually was able to procure chihuacle chiles by calling a woman who will bring them to the farmer’s market. Very excited.

Anyways, I was just wondering if you had any words of advice that were not included in the above post.

Thanks!

By: ruth greenwood

ruth greenwood — Tue, 03 Feb 2009 21:45:56 +0000

think i could substitute something (or nothing) for the nuts? if I make it as is, allergies would keep everyone but me from eating it…hey, that wouldn’t be such a bad thing!

THIS is the kind of cooking that really turns me on, although I don’t often go to quite this length (and so I am VERY impressed)…my fantasy would be to have a LIBRARY of fresh and dried herbs and spices from A to Z…

your blog will soon cost Weight Watchers’ points just to read–yum!

By: Mary Harrington

Mary Harrington — Fri, 14 Nov 2008 18:21:43 +0000

Re: the Avocado Leaf. Not just any avocado leaf will do, only the Mexican avocado has the required anise flavor – crush a leaf in your hand and you will know.
There are 3 types of avocado trees: Guatemalan, Mexican and West Indian. The Mexican are the most cold hardy. Cultivars Fuerte and Mexicola are examples of Mexican avocados.
I live in Southern California so I just go outside and pick a leaf from a tree I know is fragrant.

By: Vincent

Vincent — Tue, 07 Oct 2008 00:44:13 +0000

I will certainly try that recipe over the weekend! It looks awesome!

By: Rosa

Rosa — Wed, 27 Aug 2008 16:54:36 +0000

As much as I love making things from scratch, INCLUDING mole (the more difficult and involved things are, the better) , I must recommend the mole paste/base or whatever you want to call it by Cocina Rustica, which I recently purchased at Target. Yes. Yes. I have tried the Mole Oaxaque�o and Mole Verde, the latter not nearly as delicious as the first. SO easy, just add some low sodium chicken broth to the desired thick- or thin-ness. NOT like the awful Do�a Maria or Bueno or other brands that aren’t even worth doctoring. I live in the S.F Valley and found it at my local Target (Don’t know WHAT made me want to try it). A time-saver and a blessing when you have that awful craving for mole. Also, any of Rick Bayless’ or Diana Kennedy, or, if you really want to put yourself through lots of pain (but SO worth the effort), any recipe from Patricia Quintana’s books… I’ve tried several of their recipes and have not been disappointed.

By: amoxcalli

amoxcalli — Thu, 07 Aug 2008 23:40:02 +0000

As someone who has parents that sneak Oaxacan Mole into the country every time they visit Oaxaca this looks like a pretty good result. My Oaxacan grandmother (and father) would be impressed. My Mom makes Mole Negro for my birthday every year. I love it so much I could use it as a face mask, take a bath in it, baptize my first born in it…you get the idea.
I have the Susana Trilling book, its pretty authentic though my Mom has a US version of Mole that isn’t so demanding. She uses plain PB instead of the nuts, for example and she doesnt fry anything. She justs toasts everything. The taste is still wonderful but with a little less stress (My Oaxacan grandmother gave her this recipe)

Do it again! It gets easier every time you do it.

By: Beth

Beth — Fri, 18 Jul 2008 19:18:40 +0000

I am laughing so hard there’s tears in my eyes. when I was about 14 , and bored on a long afternoon with my mom gone, my girlfriend and i decided to try to make “chocolate chile sauce” from a kind of comic book cook book that i had. everything went well till the “put everything in the blender and turn it on” stage. We forgot the part about holding the lid down and woosh! the whole mess was all over my mon’s (super) clean kitchen walls and ceiling. And of course before we could get it cleaned up in walks mom…last time I ever made mole, that’s for sure.

By: cook eat FRET - chickpea and shrimp

cook eat FRET - chickpea and shrimp — Sun, 06 Apr 2008 17:32:01 +0000

[...] put to task regularly and by choice – and i love it.� every now and then i’ll make something totally out of my comfort zone�but pretty much the food i am cooking is ingredient driven, and simple. chickpea and shrimp� [...]

By: LaLaLand

LaLaLand — Mon, 17 Mar 2008 19:08:57 +0000

My brother and I made the Rick Bayless Mole Negro, and it was an all-day process. Having said that, there are several more things worth mentioning: first, it makes a bunch of mole, and you can jar/ziploc portions and freeze to use later; second, be sure to wear old clothes you don’t care about permanently staining; third, save the chile soak water to make rice with, it’s insanely good. We had so much mole that we made two different types of tamales with it (chicken and pork) plus a whole chicken. That took another entire day, but was so worth the effort. He took it to his favorite mexican restaurant and they told him it was muy autentico. I took some home and made a batch for my family and neighbors, and STILL had some left in the freezer. Verdict: lots of work, but lots of mole too.

By: Meg

Meg — Tue, 11 Mar 2008 16:17:24 +0000

I wanted to wait until the deadline for entering was over, because although your mole looks amazing, and your story is hysterically funny, I have long been aware that I have no ambition to make mole, and the best way to get mole is to find a place that’s good at making it. Still, that was hilarious. And way to impress the staff.

By: Danelle Toner

Danelle Toner — Tue, 11 Mar 2008 03:01:04 +0000

This is the first post I’ve read of yours and already a contest! Yeah! Pick me! Actually, I can promise that if I am lucky enough to win I would be thrilled to attempt this dish! I am 1/2 Mexican and my maternal grandmother is famous for her mole. I’ve been wanting to cook something for her that might impress her and I bet if I did this right I would be famous in her eyes. Thanks for the post!

By: Sam

Sam — Tue, 11 Mar 2008 00:46:29 +0000

wow. This recipe is calling to me. the grad student in me is saying don’t make it and study instead, but my stomach is saying FEED ME.

By: Ian

Ian — Mon, 10 Mar 2008 17:37:04 +0000

Looks awesome. Srsly.

By: Tori

Tori — Mon, 10 Mar 2008 15:20:06 +0000

Incredible, really admire your persistence in staying the course with this dish! Love your detailed account of the experience, and maybe maybe I can have the opportunity to try my hand at this in the near future!

By: Shane

Shane — Mon, 10 Mar 2008 04:26:52 +0000

Wowzers. That is really impressive and daunting. maybe I’ll take a day off of work if I win just to make sure I have the proper time and focus. Thanks for the post!

By: White On Rice Couple

White On Rice Couple — Mon, 10 Mar 2008 01:00:49 +0000

Never Ever Make it again? But it looks so good and you gave us an awesome step by step instructions! It should be better the second time around!

By: cary

cary — Sun, 09 Mar 2008 21:34:11 +0000

that’s a mole lot of work.
thank goodness for leftovers.

By: Lesley

Lesley — Sun, 09 Mar 2008 21:02:38 +0000

I returned from the American Southwest without having any mole. And I don’t regret it! Cut that ingredient list in half and you’d have a pretty good salsa, though.

By: yveala

yveala — Sun, 09 Mar 2008 18:24:42 +0000

if the random winner happened to be me..that would be a shame..because just reading (skimming) this entry has left me stunned and exhausted!