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.

Vespa Bianco
maker -- Joe Bastianich. 45% chardonnay, 45% sauvignon blanc, 10% picolet. Ripe, green exotic fruit character with warm, enveloping richness.
 

Mole Ratatouille
Serves 4 

• 2 Japanese eggplants, cut into 1/2- inch dice

• 1 tablespoon minced garlic

• 1 large onion, cut into 1/2- inch dice

• 1 zucchini, cut into 1/2-inch dice

• 1 large tomato, cut into 1/2- inch dice

• 1/2 cup Asian Mole Sauce

• Freshly fried corn tortilla strips

• Grapeseed or canola oil for cooking

• Kosher salt and freshly ground black pepper

In a large sauté pan coated with oil over medium-high heat, add eggplant and sauté until translucent. Remove eggplant to a plate.  In the same pan, add more oil if necessary and add garlic and onions and cook until soft.  Add zucchini, tomatoes and eggplant. Heat through and check again for flavor.  To serve, use a 3 - 4-inch diameter o-ring (or clean tuna can with ends cut off & filed) and spoon ratatouille into o-ring. Surround outside of o-ring with Asian Mole Sauce.  Garnish with tortilla strips.

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Photograph by Christophor Cavalieri

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