Wednesday, December 8, 2010

Taking the path down to the Mole (mo lay)

Chilies came from the Americas and the Caribbean.  Spread throughout the world by the Spanish and Portuguese explorers, they were  primarily used for medicinal purposes early on, they found their way into cuisines and I cannot dream of country today that does not use chilies in some form or fashion in preparing food.  Except maybe Ireland.

Dried Chilies, smoked chilies and fresh chilies.  I'm sure most you know that chilies are rated for heat by the Scolville Scale:
0-5000 are mild
5,000-20,000 are medium hot
20,000-70,000 are hot
70,000-300,000+ are very hot - The hottest chili known is called the Ghost Chili.  Meaning you turn into a ghost if you eat one.

Today we prepped.  We prepped for some really good food.  First up were the mole sauces. Mole Poblano, Mole Negro, Mole Amarillo and Mole Rojo to name four.  We prepped for Enchiladas Verde, Chili Relleno, Pico de Gallo and Arroz ala Mexicana.

Thursday we fire.  Fire up the Mole Poblano with Turkey, Mole Negro with Pork, Mole Amarillo with Chicken and Mole Rojo with Pheasant.  Batter and fry the Chili Rellenos.  Make the Enchiladas, cover with the Salsa Verde I made. Make our own Spanish Rice (arroz ala Mexicana) and pico de gallo.

Then we eat.

Holy Mole!

You knew I had to say that, didn't you?

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