No not a little brown spot or the rodent. Mole like Mow – lay. Last weekend was time again for our monthly “tweet while you cook” World Kitchen event. This month’s recipe was a Coloradito Oaxacan Mole. This was so out of my realm of cooking experience that it was something to look forward to. Sadly Mexican cuisine is not so friendly to us non-pork eaters and I’m not a spicy food person so I was not really sure how this would turn out with my substitutions. I’m really not patient either and this had a few more steps than I usually go with. I’m not even sure if my final result could be considered a mole! But what did turn out was good – I liked it alright and so did MarocBaba but I probably won’t make it again. It just wasn’t that great.
You can grab the entire recipe off of the World Kitchen website. The changes I made were to use vegetable oil instead of lard, used two fresh seeded jalapenos instead of dried peppers, no raisins, no plantain and no chocolate. Also instead of cooking everything individually I threw just about everything in a blender and then heated it up. I then chopped up and cooked the chicken in the sauce.
If you’ve never joined one of the World Kitchen events I hope you’ll consider joining us next month. I’ll be hosting solo as Laura of The Spiced Life is going on vacation (to Morocco!) and will be MIA for a few weeks. Next month we’re going to do Italian food. Handmade pasta to be precise! I’ll post a basic recipe for pasta and several unique sauce ideas. Participants can decide to make their own sauce or use what they have on hand. This is a total throw back to my Sicilian roots. Even when I couldn’t “cook” I knew how to make real pasta. Make sure you subscribe to World Kitchen to get all the details for next month.
The last little bit of goodness I have is that My Spice Sage our sponsor for the last two World Kitchen events gave away some ancho and guajilo peppers to one participant – Serene of Mom Food Project (you might remember her guest post from awhile ago?) Well they’re giving the same thing to one of my readers! Here’s how you can get in the running:
Required Entry: Leave me a comment describing or linking to your favorite pasta sauce. (who knows I might add it to the roll for the next world kitchen!)
Additional Entries: (leave a separate comment for each entry)
- Follow me on Twitter
- Follow MySpiceSage on Twitter
- Visit the My Spice Sage website and tell me which spice you’d love to try
- Be a MarocMama Facebook fan
- Tweet about this giveaway or share on Facebook
I’ll leave you with the food!
Find the full recipe for the mole here.
My friend Kelly also sent me a recipe from The New Vegetarian Epicure by Anna Thomas for corn crepes with a goat cheese stuffing. I made the crepes to use as shells for my shredded chicken. Yum, yum yum and easy.
3 large eggs
1.5 c milk
3/4 c H2O
1/2 t salt
1 c flour
1/2 c masa
3 T melted butter
additional melted butter for making the crepes
Combine everything in a blender, rest the batter for at least 1 h before cooking them off. Makes about 18-20 crepes.