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My First Mole Hawt Sauce


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#21 Scoville DeVille

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Posted 13 January 2017 - 11:17 AM

If you like that broth/sauce idea, here's what I would do,

Take one cut up chicken and add to a shallow pan with one cut up onion and a hanfull of garil cloves. Pour just enough water on it to about an inch deep or half way up the chicken. Cover with a lid and bring just to a boil. Poach the chicken for about 20-25 minutes until cooked and tender. Remove the chicken and discard onions and garlic. Add enough of your Mole Hawt Sauce to the remaining broth and whisk. Let cook down and reduce a bit while deboning and shredding the chicken. Add chicken to the sauce and simmer for about 10 - 15 minutes. Serve with rice and beans and tortillas!

Now my damm mouth is watering. :D

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#22 stettoman

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Posted 14 January 2017 - 08:49 AM

If you like that broth/sauce idea, here's what I would do,

Take one cut up chicken and add to a shallow pan with one cut up onion and a hanfull of garil cloves. Pour just enough water on it to about an inch deep or half way up the chicken. Cover with a lid and bring just to a boil. Poach the chicken for about 20-25 minutes until cooked and tender. Remove the chicken and discard onions and garlic. Add enough of your Mole Hawt Sauce to the remaining broth and whisk. Let cook down and reduce a bit while deboning and shredding the chicken. Add chicken to the sauce and simmer for about 10 - 15 minutes. Serve with rice and beans and tortillas!

Now my damm mouth is watering. :D

 

 

Gad, that sounds too easy. I'm going to give it a schott, likely next weekend (this weekend is Mama's alfredo days), and I will report back!


Edited by stettoman, 14 January 2017 - 08:49 AM.

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#23 Scoville DeVille

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Posted 14 January 2017 - 02:26 PM

I hope it works!!! You might need to use all of your Hawt sauce to get the flavor. But it will make a nice sauce. If it ends up too thin in consistency, toast 2 corn tortillas until COMPLETELY dry and grind it into a flour. Add that to the sauce before you add the chicken in the simmering/reducing stage. You could add corn chips instead, but just watch the salt content.



#24 stettoman

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Posted 14 January 2017 - 04:18 PM

The local tribe grew a bumper crop of white corn last summer. What they have is a course grind, but I can make it into masa fair dinkum.

I'm told the white corn meal runs rings around all others, though I like the color that blue tortillas turn my poop!







Whatch, now everybody's gonna go buy blue chips just to see......

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#25 Hybrid Mode 01

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Posted 14 January 2017 - 05:03 PM

     Dammit. I just got back from the store. I guess I'll just have to settle for finding out what color beer makes my poop.


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#26 Scoville DeVille

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Posted 14 January 2017 - 05:06 PM

If you poop beer.

 

You're doing it wrong.

 

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#27 The Hot Pepper

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Posted 15 January 2017 - 02:04 AM

So the other way around is right?

elephant_poop_beer.jpg

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#28 stettoman

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Posted 17 January 2017 - 01:58 PM

Tried a new one, pulled the recipe out of my dimpled butt.

 

Pineapple-mango hab & 7pod hawt sauce.

 

No chocolate, and I mean that.

 

1 mango, fresh diced*

1 cup diced fresh pineapple

A bunch of lime juice (couple tablespoons, anyway)

1/4 cup cider vinegar

3 cloves garlic

1 mystery red pepper that the produce guy at the store could only tell me was "hot". Pretty sure it's a jala. Diced

1/4 cup honey

1 teaspoon salt

3 teaspoons habanero puree (had no powder)

2 teaspoons Joyners 7pod bubblegum powder

 

Obviously, you throw the stuff together in a processor and puree it into submission.

It tastes wonderful, though next time I'm backing off on the salt.

 

15977549_237321170050509_70259321128534215976947_237321186717174_605807845343825

 

 

I dispensed with the barrage of photos.

 

 

* I effing HATE dealing with mangos. This was my first, and NOBODY warned me about the learning curve. The G-D thing doesn't even have much flavor, hence the pineapple....

 

 

 

 

 

That is all...............................................................


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#29 The Hot Pepper

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Posted 17 January 2017 - 02:15 PM

* I effing HATE dealing with mangos. This was my first, and NOBODY warned me about the learning curve. The G-D thing doesn't even have much flavor, hence the pineapple....

 

 

 

 

 

That is all...............................................................

 

They weren't ripe enough if they had no flavor. What type did you buy? Were they red and green, or a full yellowish orange? I don't like that yellow type as much.

 

Yes they are a pain.


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#30 stettoman

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Posted 17 January 2017 - 02:21 PM

This one was green with reddish hues, hard as a potato in one place and soft as a ripe banana in others. AND THAT PIT!! I thought avocado pits took up too much of the fruit....

 

But I tried to peel it with a potato peeler. Should have made a video. The softer flesh did have a better flavor, but still, what do they use to give chutney any flavor?

 

Aw gosh, I sound bitter, don't I.....


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#31 The Hot Pepper

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Posted 17 January 2017 - 02:44 PM

Mangoes are delicious when ripe one for my fave eating fruits. It's a very prominent flavor, you just got a bad one. It was underripe, and the part you said was soft may have been some rotting, as, it should ripen evenly. 


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#32 hogleg

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Posted 17 January 2017 - 02:55 PM

Mangoes are delicious when ripe one for my fave eating fruits. It's a very prominent flavor, you just got a bad one. It was underripe, and the part you said was soft may have been some rotting, as, it should ripen evenly. 

 

When you order dessert at a Thai restaurant do you get the mango dessert or the fried banana??



#33 stettoman

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Posted Yesterday, 10:03 AM

Well, a teaspoon per half pint bottle of the 7pot powder was a tad overwhelming for the Darlin' Bride, so I pureed another half pint of pineapple into the blend. I'm officially out of tropical fruit.

 

But I have peaches. Im in northwest Minnesnowta, guys. Non-canned tropical fruit is a crapshoot up here.... 

 

Is the banana flaming?


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