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Posted
Just now, South Austin said:

Gotham I love cioppino but have yet to make it.  That looks outstanding. Care to share your recipe?

I mean it's about as easy as it gets. I don't know if my recipe is legit or traditional or anything, but here's what i do...

Half a white onion, diced. In with olive oil. Finely chop as much garlic as you like. Add it when the onions start getting soft and glassy.  Pinch or fistfull of chili flake.  Let that go for a minute or so then a good healthy glug of white wine. 

Let that reduce by half. Add a can of san marzanos.  I crush them with my hands as i put them in. I then add half a can of water and let it all reduce for a while. Get a bit thick. 

Then i add the seafood. Whatever you like,  really. I usually do mussels, clams, skrimps, calamari and some firm white fish cut into chunks.  Cod is fine. Halibut is great. Scallops?  Sure!  Salmon?  Why the fuck not?    Let that go for 5 to 8 minutes and garnish with parsley and a bunch of grated parm.   Squeeze of lemon and serve with crusty bread.  It might be one of my favorite things. 

  • Hook 'Em 2
Posted

I’ve been procrastinating on this, but acquired all of the ingredients for Rick Bayless’ Black Mole recipe a while ago and finally decided to make it in advance of Thanksgiving.  
 

Recipe for the Unitiated

I’ll spoiler the ingredients because otherwise it will give you nightmares worse than a certain OU cheerleader.  
 

Spoiler

INGREDIENTS

5 ounces (8 to 10 medium) mulato chiles, stemmed, seeded and torn into flat pieces, seeds reserved

1 1/2 ounces (5 medium) chilhuacle chile, stemmed, seeded and torn into flat pieces, seeds reserved

3 ounces (9 to 10 medium) pasilla negro chile, stemmed, seeded and torn into flat pieces, seeds reserved

About 1/2 cup vegetable oil or fresh-rendered pork lard (divided use)

1/2 cup almonds (about 2 ounces--ones with skins are common in Mexico, but skinned ones will work)

1/3 cup (about 1 ⅔ ounces) sesame seeds (unhulled are common in Mexico, but hulled will work)

1/2 cup (about 2 ounces) roasted peanuts

1 medium (6-ounce) onion, sliced about ½ inch thick

6 garlic cloves, peeled

1/2 medium black-ripe plantain, peeled and sliced ¼-inch thick

2/3 cup cup (lightly packed, about 4 ounces) raisins

2 or 3 cloves

1/2 teaspoon black peppercorns

1/2 inch cinnamon stick (preferably Mexican canela)

1/2 teaspoon oregano (preferably Mexican)

1/2 teaspoon dried marjoram

A  generous 1/4 teaspoon dried thyme

1 medium (6-ounce) tomato

2 or 3 (6 ounces total) tomatillos, husked and washed

1 corn tortilla (stale is good here)

1/2 Mexican bolillo (or ¼ of a 2-foot baguette), sliced ½-inch thick

7 cups chicken (or pork) broth, plus more for thinning the finished mole if needed

1 1/2 ounces (1/3 cup) chopped Mexican chocolate

2 or 3 large avocado leaves, lightly toasted in a dry skillet

Salt 

Sugar


Toasting the chilis…IMG_6164.thumb.jpeg.243735a9479ec780670f7beb6252237f.jpeg


Ready for rehydration..

IMG_6165.thumb.jpeg.8cd882a95cd61f473f4a229d0460ecc7.jpeg

Post blending…IMG_6166.thumb.jpeg.719edcfbf032f539dfc79217e8c9da00.jpeg

Skipping ahead 12 hours (including the destruction of my kitchen because making mole is fucking messy)…

IMG_6169.thumb.jpeg.ce860dfdebf39255b5f9fca0e917d5ce.jpeg
 

It is, in fact, a good bit darker in person.  Just added salt and sugar per the recipe and it’s amazing.  I’m going to let it cool, refrigerate, then bring it to temp on Thanksgiving, adding more salt and sugar as needed (Bayless says it’ll need more of both as the flavors meld).  
 

If anyone is inspired, the hardest part is that it’s labor intensive, particularly toasting the chilis (though they are more forgiving than a roux).  The Bayless recipe also says it’ll produce 2-3 quarts but this is an 8 quart pot and I’d guess there is 6-7 quarts in there and it’s pretty thick.

  • Drool 1
Posted
2 hours ago, LCHorn said:

I’ve been procrastinating on this, but acquired all of the ingredients for Rick Bayless’ Black Mole recipe a while ago and finally decided to make it in advance of Thanksgiving.  
 

Recipe for the Unitiated

I’ll spoiler the ingredients because otherwise it will give you nightmares worse than a certain OU cheerleader.  
 

  Reveal hidden contents

INGREDIENTS

5 ounces (8 to 10 medium) mulato chiles, stemmed, seeded and torn into flat pieces, seeds reserved

1 1/2 ounces (5 medium) chilhuacle chile, stemmed, seeded and torn into flat pieces, seeds reserved

3 ounces (9 to 10 medium) pasilla negro chile, stemmed, seeded and torn into flat pieces, seeds reserved

About 1/2 cup vegetable oil or fresh-rendered pork lard (divided use)

1/2 cup almonds (about 2 ounces--ones with skins are common in Mexico, but skinned ones will work)

1/3 cup (about 1 ⅔ ounces) sesame seeds (unhulled are common in Mexico, but hulled will work)

1/2 cup (about 2 ounces) roasted peanuts

1 medium (6-ounce) onion, sliced about ½ inch thick

6 garlic cloves, peeled

1/2 medium black-ripe plantain, peeled and sliced ¼-inch thick

2/3 cup cup (lightly packed, about 4 ounces) raisins

2 or 3 cloves

1/2 teaspoon black peppercorns

1/2 inch cinnamon stick (preferably Mexican canela)

1/2 teaspoon oregano (preferably Mexican)

1/2 teaspoon dried marjoram

A  generous 1/4 teaspoon dried thyme

1 medium (6-ounce) tomato

2 or 3 (6 ounces total) tomatillos, husked and washed

1 corn tortilla (stale is good here)

1/2 Mexican bolillo (or ¼ of a 2-foot baguette), sliced ½-inch thick

7 cups chicken (or pork) broth, plus more for thinning the finished mole if needed

1 1/2 ounces (1/3 cup) chopped Mexican chocolate

2 or 3 large avocado leaves, lightly toasted in a dry skillet

Salt 

Sugar


Toasting the chilis…IMG_6164.thumb.jpeg.243735a9479ec780670f7beb6252237f.jpeg


Ready for rehydration..

IMG_6165.thumb.jpeg.8cd882a95cd61f473f4a229d0460ecc7.jpeg

Post blending…IMG_6166.thumb.jpeg.719edcfbf032f539dfc79217e8c9da00.jpeg

Skipping ahead 12 hours (including the destruction of my kitchen because making mole is fucking messy)…

IMG_6169.thumb.jpeg.ce860dfdebf39255b5f9fca0e917d5ce.jpeg
 

It is, in fact, a good bit darker in person.  Just added salt and sugar per the recipe and it’s amazing.  I’m going to let it cool, refrigerate, then bring it to temp on Thanksgiving, adding more salt and sugar as needed (Bayless says it’ll need more of both as the flavors meld).  
 

If anyone is inspired, the hardest part is that it’s labor intensive, particularly toasting the chilis (though they are more forgiving than a roux).  The Bayless recipe also says it’ll produce 2-3 quarts but this is an 8 quart pot and I’d guess there is 6-7 quarts in there and it’s pretty thick.

Holy shit.  I always knew molé was a lot of work,  but man. The Red Iguana in salt lake is literally a 9.5 hour drive from me and i think I'd rather do that than try and do what you did. God speed good sir. 

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