Mexican Chicken Mole

7 Jul

stampede mole

The curry of Mexico, indeed: this unexpected dish was served in the cowboy grub line and we were pleasantly surprised.blueroom

Chicken thighs with onion, tomato and bell peppers were smothered in the richest mole poblano.

The sweet and smokey sauce packed a wallop: spicy, deeply dark, and lovely. And so at home amidst the usual barbecue.

During Stampede, it’s easy to get beefed out. And this spicy dish is a welcome change from stew. The Mexican connection to the cowboy west is one we’ve overlooked with our Stampede grub, but we’re keen to round out menus to include this winner. We opted for a small spoonful of rice, but others went whole hog:

stampede mole 2

from The Sweet Life in Paris (Broadway Books) by David Lebovitz
Makes enough for smothering one chicken or a pork shoulder, previously cooked.
5 dried ancho dried chiles
1 small onion, peeled and chopped
1 clove garlic, peeled and chopped
¼ teaspoon each: cinnamon, ground cloves, dried oregano, powdered cumin, ground coriander, ground anise seeds
1/3 cup (55 g) sliced almonds
1-2 tomatoes, peeled, seeded and chopped
1/4 cup (40 g) raisins or diced prunes
1 tablespoon toasted sesame seeds
3/4 teaspoon salt, or to taste
freshly ground pepper
1 cup (250 ml) water (or more, as needed)
1 oz (30 g) unsweetened chocolate, melted

Remove the seeds and stems from the chiles and soak them in very hot water until soft, about 30 minutes or so.
When softened, puree the chiles in a blender.
In a small skillet, sauté onion in vegetable oil until soft and translucent. Add garlic and sauté another minute. Add spices and herbs and cook, stirring constantly, for about 30 seconds, being careful not to let them burn.
Add to the chile puree in the blender, the almonds, the cooked onions and garlic, tomatoes, raisins or prunes, sesame seeds, salt, pepper, water, and melted chocolate, then puree until smooth.
Add additional water, if necessary, until the consistency is smooth and slightly pourable.
Store in the refrigerator until ready to use.


Stampede beef

5 Jul

stampede beef

Watermelon ice cream bombe recipe?

23 Jun

There’s a new vintage recipe request and just in time for summer:

“Hi! I have a memory of a 1980s recipe in Seventeen that showed an ice cream watermelon bombe and some kind of gelatin (apricot) set in a cantaloupe rind? I’m thinking it’s from either 1980 or 1986 or later? Does this ring any bells? I have tons of back issues hoarded, let me know if there is anything I can help you find! Thanks!”

Have to say, we can’t recall this one.

We’re going to have to put this one out there for other ’80s obsessed Seventeen recipe folks: do you still have it?

While you’re searching, here’s a summery page to tide you over, circa 1986.

summer refresher 1
refreshing 2


Bully for you. Part 2

27 May



28 Apr

chive onGrowing so fast, they’re a blur…


12 Apr

Oh, hello 1960s era steakhouse…

We recently fully embraced the retro steakhouse experience, unabashedly wallowing in artery-clogging classics. No regrets!


And while we partook of these butter-drenched, garlic soaked standbys:

And classic shrimp cocktail:

shrimp cocktail

We had to grin about the basket of cheese toast. We grew up with this nostalgic steakhouse staple. Every company steak dinner or family spaghetti night featured our homemade version. How many times the broiler incinerated them!

This doesn’t really require a recipe (smear garlic butter on texas toast, sprinkle with parmesan, broil).

But we couldn’t resist hoarding this Hy’s steakhouse version we found online.

That canned soup addition is terrifying.

2 500g (16 oz) loaves of French bread
375 ml (12 oz) cheese sauce (canned soup will do) ?!
375 ml (12 oz) Parmesan cheese
250 g (8 oz) clarified butter
2 garlic cloves

Butter: Crush fresh garlic cloves in clarified butter and leave on medium-low stove for 5 minutes. (To clarify butter, heat butter in small saucepan over low heat until melted. Pour into a glass measuring cup and let stand for 3 minutes. Skim off and discard the foam on top. Slowly pour the yellow liquid into a saucepan, being careful not to use the thick, white milk solids that have settled to the bottom of the cup).

Slice bread lengthwise. Toast on both sides in your oven on broil. With a spatula, apply a thick layer of cheese sauce (you can use undiluted Campbell’s cheddar soup). Evenly cover this with a layer of Parmesan cheese. The butter should be sprinkled over the cheese with a pastry brush. Put back in oven until the Parmesan browns. Slice into pieces. Serve hot.

NOT MINE: Taste Tester Notes: Very cheesy, rich and good. The amounts of Parmesan and butter are generous, and once you start putting them on, you may want to use less according to your own discretion. If using canned soup, it comes in a 284 ml (10 oz) can, and you can get away with using this amount.

Although we ordered our filet with bleu cheese, when the Bearnaise and green peppercorn sauce landed on the table, our thoughts went to one of our greatest scores: mini sauce boats.


Shrimp Obsession

29 Mar

We can’t kick our fascination with this stir fried shrimp with its odd-to-us pairing of honeydew melon balls and candied whole walnuts tossed in a creamy sauce (which we fear is mayo-based):

Many online copycats claim to have cracked the PF Changs’ code, but we’re skeptical.

1/2 C Coconut Milk
1/4 C Sweetened Condensed Milk
1 Tbs Mayonnaise, slightly heaping
1 1/2 Tbs Rice Vinegar
1/8 tsp Turmeric
Dash Celery Salt

Whisk over a low heat until warm.

We’ve also seen this:
1/2 tbsp condensed milk
1/2 tbsp honey
1 tsp fresh lemon juice
3 tbsps mayonnaise


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