Grilled Sonoma Foie Gras With Oaxacan Mole Recipes

OAXACAN RED MOLE SAUCE (MOLE COLORADITO)

Steps:

• Chicken:.
• Cook the chicken in 4 cups of water, with garlic, onion and salt on medium heat for 45 minutes. Check to make sure that the chicken is cooked through.
• Mole sauce:.
• Wash the chiles with a damp cloth, remove the stems of the chiles, slit open with a knife and remove the seeds and veins. Toast the chiles on both sides in large frying pan over high heat, making sure that they do not burn.
• Soak the chiles in boiling water to soften them for about 10 minute Meanwhile, fry the almonds in 3 tbls. of the shortening on medium heat for 5 min., or until they are a golden color.
• Take them out and set aside.
• Next fry the raisins until they puff up and the skin browns a bit, then remove and strain in a sieve. Turn the heat down a bit, and fry the sesame seeds in the same oil, adding a little salt to prevent them from jumping from pan.
• Once golden, remove and store on an absorbent paper towel. Still in the same oil, fry the slices of bread, until they are golden. Remove and put on an absorbent paper towel. On a dry pan or skittle roast the garlic, onion and tomato until they are nicely toasted with black spots.
• In a blender, grind the chiles with a half cup of water, and add more water as necessary to blend. Once the mixture is smooth, pour into a saucepan and fry with one tbsp of the shortening for 10 minute on medium heat. Stirring occasionally to ensure that it does not stick to the pan.
• Next, blend both the roasted and fried ingredients together, until smooth. Blend the tomatoes and strain through a colander and add into the chile mixture. Now add the cinnamon sick, thyme, marjoram(if using) and the oregano. Cook for 5 more minutes. Add the chicken broth, salt, sugar and chocolate on medium heat, stirring occasionally. Remove cinnamon stick. Cool for 15 minutes. Pour the chicken in a serving dish, serve with rice.

GRILLED SONOMA FOIE GRAS WITH OAXACAN MOLE

Steps:

• Mole: Toast all dry spices and chiles until dark in a 350 degree F oven. Combine all ingredients and bring to a rapid boil, reduce heat and simmer for 20 minutes. Puree all in a blender, and adjusts seasonings, to taste.
• Foie Gras: Preheat a charcoal grill until the coals are white hot. Score the foie gras with a sharp knife and salt the foie gras liberally. Place on the grill and cover to prevent flame-ups. Turn the foie gras after 2 to 3 minutes and cook on the other side until it's medium rare.
• To serve, place the roasted peeled peppers in the center of the plate. Garnish with diced pineapple.
• Then, using a squirt bottle filled with mole sauce, paint the plate liberally. Place the cooked foie gras in the center of the plate, on top of the roasted peppers, and garnish with the fresh chives.

OAXACAN GRILLED FISH - MEXICO

Steps:

• Rub the fish fillets on both sides with the garlic; season with salt and pepper.
• Put the mayonnaise in a bowl, stir in the chipotles and their adobo sauce, the garlic, pepper, vinegar and salt.
• Rub the fish fillets with the chipotle sauce.
• Grill the fish over charcoal or fry in a saucepan with olive oil.
• Serve with pineapple salad recipe#235168.