That's my dinner plate. It has Dona Maria prepared mole sauce with strips of grilled pork. I toasted and rehydrated a pasilla negra and added it to the mole, along with the soaking liquid. Cooked it till it was pretty thick and added the strips of pigmeat. It needed cilantro, but we're out at the moment.
D and I both liked it, Barb.
The slaw was dressed with garlic/olive oil/cumin/mayo and a dash of Tabasco. Okay, two dashes. The mashed stuff is mashed cauliflower with grated Asiago, beef demiglace, yogurt and more garlic.
And that's a little sliced pear on the plate, too.
That's my dinner plate. It has Dona Maria prepared mole sauce with strips of grilled pork. I toasted and rehydrated a pasilla negra and added it to the mole, along with the soaking liquid. Cooked it till it was pretty thick and added the strips of pigmeat. It needed cilantro, but we're out at the moment.
D and I both liked it, Barb.
The slaw was dressed with garlic/olive oil/cumin/mayo and a dash of Tabasco. Okay, two dashes. The mashed stuff is mashed cauliflower with grated Asiago, beef demiglace, yogurt and more garlic.
And that's a little sliced pear on the plate, too.
That's my dinner plate. It has Dona Maria prepared mole sauce with strips of grilled pork. I toasted and rehydrated a pasilla negra and added it to the mole, along with the soaking liquid. Cooked it till it was pretty thick and added the strips of pigmeat. It needed cilantro, but we're out at the moment.
D and I both liked it, Barb.
The slaw was dressed with garlic/olive oil/cumin/mayo and a dash of Tabasco. Okay, two dashes. The mashed stuff is mashed cauliflower with grated Asiago, beef demiglace, yogurt and more garlic.
And that's a little sliced pear on the plate, too.
That's my dinner plate. It has Dona Maria prepared mole sauce with strips of grilled pork. I toasted and rehydrated a pasilla negra and added it to the mole, along with the soaking liquid. Cooked it till it was pretty thick and added the strips of pigmeat. It needed cilantro, but we're out at the moment.
D and I both liked it, Barb.
The slaw was dressed with garlic/olive oil/cumin/mayo and a dash of Tabasco. Okay, two dashes. The mashed stuff is mashed cauliflower with grated Asiago, beef demiglace, yogurt and more garlic.
And that's a little sliced pear on the plate, too.
modom
Nice pic. I've never had mole.
It has chocolate and hot peppers doesn't it?
MoM
What I made was based on a store-bought concoction, but essentially yes. There are many other moles than chocolate ones, however. I posted Rick Bayless' Oaxacan black mole recipe a couple of days ago. It has cocoa in it. But as I undestand it, many other moles don't.
The Dona Maria prepared mole I used was quite good, but I felt it needed more chile in it, even with the extra pasilla negra I added. As Julian V. said in the other mole thread, experimentation is in order.
The Dona Maria prepared mole I used was quite good, but I felt it needed more chile in it, even with the extra pasilla negra I added. As Julian V. said in the other mole thread, experimentation is in order.
modom
I bought a glass of Dona Maria's mole base today. I'll report when I do something with it. -Barb -- http://www.jamlady.eboard.com, updated 2-19-2006, Yummy! and church review. :-)
