Week 3 was mole.
No, not the rodent.
Mole is a Mexican sauce. This one posed a problem for me. I couldn’t find dried Ancho peppers at the grocery store. That’s part of the fun cooking in the boonies. After a search online, I found I could substitute 1/2 teaspoon of chili powder for each pepper. Probably not quite the same, but I didn’t have many options without zig zagging through the city of Bangor for something I more than likely wasn’t going to find at the other stores, either. (I checked 3 different ones).
I used the Rick Bayless Smoky Peanut Mole recipe – made by Cookin’ Canuck with Pork Tenderloin (found here). I paired it with Saffron rice (from a pouch – I’ve got 2 kiddos not feeling well and needed easy peasy!)
The mole itself really wasn’t difficult – nor time consuming since I was skipping the dried peppers step. The smell while it was cooking reminded me of cabbage rolls, which made me nervous because I don’t like cabbage rolls! It didn’t taste like them, though. It was ok – not something I’d want to make on a very regular basis, but we thought it was pretty good (Monkey didn’t try it – sick kiddos and all that – she doesn’t have much of an appetite).
How did yours turn out (Is anyone else trying it out?)?
Remember the rules – you need to post a picture and the recipe you used on your blog and post your post link in the comments (or for non-bloggers, on the LTRLT fan page on Facebook). Deadline for submitting is Friday.
This week is Beef Wellington. I’m looking forward to this one.
Enjoy your kitchens!