|
Asian Mole
Stuffed Jumbo Shrimp with Mole
Grilled Rib
Eye with Corn Salad and Mole
Mole
Ratatouille
Ted
Allen's Duck Breasts with Asian Mole and Jicama-Haricots Salad
WINE NOTES
Termes
S.L. Valdefinjas Espana:
100% tempranillo, aromas of cassis, cedar, spice and coffee.
Flavors of blackberry, full body, chocolate, black currant.
Well-layered, rich and intense. Estate-bottled.
Bastianich Vespa Bianco:
45% chardonnay, 45% sauvignon blanc, 10%
picolet. Ripe, green exotic fruit character with warm, enveloping
richness.
|
|
|
Asian
Mole
Master
Recipe:
- 2 large onions, chopped
- 1/4 cup garlic, chopped
- 1/4 cup ginger, chopped
- 4 serrano chiles,
chopped
- 1 cup red wine
- 1 cup dried cranberries
- 1/2 cup water
- 1 tablespoon minced
thyme
- 3 tablespoons toasted
black sesame seeds
- 1/4 pound dark
unsweetened chocolate, chopped
- Kosher salt and freshly
ground black pepper
- Canola oil for cooking
In a large sauté pan coated lightly with oil over medium-high
heat, sauté shallots, garlic, ginger and chiles until
caramelized. Deglaze with red wine, scarping up any browned bits
on the bottom of the pan. Add cranberries and water and reduce
by half. Transfer to a blender and blend until smooth. Season
with kosher salt and freshly ground black pepper to taste. With
blender running, add thyme, sesame seeds and gradually add
chocolate. Check again for flavor and season if necessary.
To make Asian Mole Sauce, use a 1:1 ratio of mole to chicken
stock.
Click here for a
Printer Friendly version
Photograph by Christophor
Cavalieri
Simply Ming Home Page
Recipe
Archive - Show Schedule
Many of the hard
to find ingredients and cooking tools
that Ming uses are available at Ming's online store.
Click here to browse the store!
|
|
