Kitchen Challenge – Week 3

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!