GHIRARDELLI MOLE OAXACAN


Servings: 5 Heat 1/4 cup lard in a skillet and briefly fry the 

Serve white sesame seeds 

4 each chiles mulatos, seeded & deveined 

2 1/2 each chiles anchos, seeded and deveined 

1 1/2 each chiles pasillas, seeded and deveined 

3 each chile chipotle, canned 

1/2 cup lard 

3 cloves garlic 

1/2 each white onion, sliced 

1 each tomatoes, char roasted 2 1/2 each tomatillo, char roasted 1 stick Cinnamon stick, 1/2" thick 1 1/2 teaspoons coriander seed, toasted 

1/4 teaspoon anise seed, toasted 1/4 cup almond, toasted 

1/2 each plaintain, peeled, sliced 1/4" thick 

6 ounces Ghirardelli 72% Cacao Dark Chocolate Chips 

2 1/2 cups chicken stock 

1 cup bread, diced 

salt and pepper 

chiles on both sides, taking care not to burn them. 

Roast garlic and onion. 

Grind the spices and almonds together. 

In a blender, blend tomatoes, tomatillos, onion, and garlic with 1 cup chicken broth. 

Melt the 1/2 cup lard in a frying pan and fry plantains until golden brown, draining colander before adding to the blender jar. 

Blend all the ingredients, adding chiles, the spices and bread add more Chicken broth, until you get a smooth paste. 

Add the paste to the frying pan with the rest of the lard and fry scraping the bottom of the pan well, for about 5 minutes. 

Add the Ghirardelli Chocolate Chips with chicken broth and continue cooking for 5 minutes more. 

Per Serving (excluding unknown items): 390 Calories; 26g Fat (61.1% calories from fat); 6g Protein; 31g Carbohydrate; 4g Dietary Fiber; 20mg Cholesterol; 1333mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 5 Fat.

 

MEXICAN HOT CHOCOLATE

Servings: 6
2 cups milk 

3 cups heavy cream 

12 ounces semisweet chocolate, chopped 

1/2 each vanilla bean 

4 each cinnamon stick 1 teaspoon almond extract 


Combine milk, cream, cinnamon sticks almond extract and vanilla in a 1 quart stainless steel pot and bring  mixture to a boil. 

Have prepared chocolate in a mixing bowl. Allow the Milk mixture to step off heat for 5 minutes. 

Pour over the top of the chopped chocolate. Stir the chocolate mixture until the chocolate is completely melted and smooth. 

Pour the warm mixture through a strainer 

To reheat, place chocolate mixture in a stainless steel pot on low heat and stir mixture until warm. (do not let sit, or it will burn) 

Serve and place in 4 oz. espresso cup with a dollop of slightly sweetened 


Per Serving (excluding unknown items): 755 Calories; 64g Fat (71.2% calories from fat); 8g Protein; 50g Carbohydrate; 5g Dietary Fiber; 174mg Cholesterol; 93mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Non-Fat Milk; 12 1/2 Fat; 2 1/2 Other Carbohydrates

 

ROASTED TURKEY

Servings: 1  
1 each turkey, 18lb 
salt 
black pepper 
2 each thyme 
2 each rosemary 
2 each bay leaf 
1 each apple, sliced 
2 each cinnamon stick 1 each orange, sliced 
1 pound butter, softened 20 fluid ounces mirepoix 4 fluid ounces flour 

Season bird inside and out rub butter outside. 32 fluid ounces chicken stock Salt and pepper, to taste and under the skin. Place 2 each sprigs of thyme, rosemary, bay leaf, cinnamon stick, orange and apple in the cavity. Place Bird breast side up and fat and wingtips neck and any offal on the bottom of the roasting pan. Truss-sear roast 450F-for 30min to develop a golden brown skin. Lower oven to 350 baste with butter and cook 15 minutes-baste again.  Add mirepoix-roast 25-40 min more or until it has a 158F internal temp-rest the birds before cutting. On the stovetop brown mirepoix and herbs in the roasting pan scraping the bottom clean. Sprinkle the flour over the mixture and whisk in stock-cook pour into a large pot until you have collected from all the birds. Simmer for 30min strain and season. 

Per Serving (excluding unknown items): 12039 Calories; 784g Fat (59.8% calories from fat); 1065g Protein; 120g Carbohydrate; 29g Dietary Fiber; 4483mg Cholesterol; 15690mg Sodium. Exchanges: 5 Grain(Starch); 143 1/2 Lean Meat; 2 1/2 Fruit; 74 Fat.

 

TEXAS SMOKED TURKEY

Beer Brine

1/2 gallon water

8 fluid ounces salt

2 fluid ounces Franks Red Hot Sauce

1 fluid ounce whole black peppercorns

2 each thyme spriges

4 each beers

4 pounds ice

1. In a pot bring water to a hard boil

2. Add Salt, Franks peppercorns, and thyme and remove from heat.

3. In a plastic bucket put 4lb of ice and pour beer over ice.

4. Pour hot liquid over ice and beer and stir until ice has melted

5. Chicken can be in brine for 12 to 24hours Turkey from 24 to 48 hours 

Rub
1 cup dark brown sugar
1/4 cup ancho powder
1/4 cup chipotle powder
1/4 cup mexican oregano
1/4 cup cumin powder, toasted
1/4 cup gound black pepper
1/8 cup onion powder
1/8 cup garlic powder

1. Combine and cover

Colonel Mustard Sauce
8 fluid ounces white vinegar
3/4 teaspoon ground black pepper
3/4 teaspoon kosher salt
2 fluid ounces sugar
3/4 teaspoon red pepper flakes
3/4 teaspoon chipotle powder
4 fluid ounces dark brown sugar
10 fluid ounces yellow mustard
1 fluid ounce ketchup

1. Combine all ingredients except yellow mustard and ketchup
2. Bring to a simmer add yellow mustard and ketchup and remove from heat
3. Allow to cool

 
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