Recipe: Chicken in Oaxacan mole negro on masa griddle cakes!
Masa griddle cakes
- 1/2 yellow onion, cut small dice
- 2 ounces unsalted butter
- 1/2 cup buttermilk
- 1 cup 2 percent milk
- 1 cup masa harina flour
- 1 cup AP flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 TBSP kosher salt
1. .Saute onion in butter in small sauce pot until translucent. Add milk and bring to a boil, stir in masa and cook for 5 minutes, stirring with a wooden spoon.
2. Let cool. Combine AP flour with salt, baking powder and baking soda. Add buttermilk, masa mix. Combine until well mixed.
3. Form into small cakes. Cook on lightly greased griddle.
Angel's Oaxacan mole negro
- 4 oz dried chiles negros (chiles mulato)
- 2 oz dried ancho chiles
- 1 head garlic
- 1 corn tortilla
- 1 roma tomato
- 1/4 cup white sesame seeds
- 1/2 teaspoon cumin seed
- 3/4 cup corn oil
- 1 small yellow onion, sliced
- 1/4 cup raw peanuts
- 1/4 cup whole almonds (raw)
- 1 slices bread
- 1 ripe plantain
- 1/4 cup walnuts
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dry thyme
- 2 quarts chicken stock
- 1/4 cup raisins
- 3/4 tsp cinnamon
- 1 tablet Ibarra Mexican Chocolate
- salt and pepper to taste
1. .Stem the chiles, and slit open and remove seeds. Toast chiles in a dry skillet over medium high heat. Set aside.
2. Peel most of the papery skin from the garlic head. Roast on grill until it blackens, about 15 minutes. Char the tomato the same way.
3. Using a pair of tongs, char the tortilla over an open flame until it is well toasted. Let cool, then grind in mortar.
4. Toast the sesame seeds and cumin seeds a dry skillet over moderate heat. Grind together in a mortar.
5. Heat a large skillet with the oil and caramelize the onion. Remove from oil and set aside. Add the peanuts, almonds and walnuts to the oil and fry until golden brown. Toast the bread slices on both sides, remove. Add more oil if necessary. Fry the plantain, remove.
6. Place chiles in food processor with garlic (remove tough core and root), sesame & cumin mix, oregano, thyme, and some of the stock. Puree.
7. Add 1/4 cup of the oil to the frying skillet and heat. Add the chile puree, stirring often to prevent sticking, and cook about 20 minutes.
8. Puree the caramelized onions, peanuts, almonds, bread, plantain, walnuts, raisins, tortilla and cinnamon. Add enough stock to create a puree. Combine with chile mixture and remaining stock, cook over low heat for 15 minutes, season to taste. Add chocolate and stir until melted. Season to taste with salt
Candy Items featured in segment:
Healdsburg Toffee Company
www.healdsburgtoffee.com
Peter's Chocolates
www.peterschocolate.com
Powell's Sweet Shoppe
www.powellsss.com
Wines featured in segment:
Rodney Strong 2007 Knotty Vines Zinfandel
www.rodneystrong.com
2005 Gentleman's Port, 2005 Alexander Valley Cabernet Sauvignon
www.rodneystrong.com
2007 Russian River Pinot Noir
www.rodneystrong.com
Event Info:
20th Annual Wine & Chocolate Fantasy at Rodney Strong Vineyards
Location: 11455 Old Redwood Highway, Healdsburg, CA
Time: Saturday, February 7, 2009 1:00 p.m. - 4:00 p.m.
Fee: $40.00 per person ($35.00 for Collectors Circle Members) tickets may be purchased at the winery or online at www.rodneystrong.com, 21 years and older, please (no children)
Featured vendors include Bert's Desserts, Cosmic Chocolate, Patisserie Angelica, Vintage Sweet Shoppe, Sonoma Chocolatiers, San Francisco Chocolate Factory, Harry London Chocolates, Miller's Candy Emporium, Sift Cup Cakery, Powell's Sweet Shoppe-Healdsburg, Dagoba, Vosges Haut-Chocolates, Healdsburg Toffee Company, and more…
About Rodney Strong Vineyards: It's dedicated to crafting world-class wines that capture the essence of Sonoma County. Rodney Strong grows and produces wines exclusively from four of Sonoma County's finest appellations - Russian River Valley, Chalk Hill, Alexander Valley and Sonoma Coast. The winery was founded in 1959 by Sonoma County wine pioneer Rodney D. Strong as the 13th bonded winery in the county. Today, the winery is privately owned by the Klein family, a fourth generation California agricultural family.
For more information, visit www.rodneystrong.com
About Tom Klein:
Tom Klein is a third generation California farmer. His family has been farming in the San Joaquin Valley for almost a hundred years. In the 1880s, his maternal grandparents came to California from Massachusetts by covered wagon. They settled near Stockton, where Tom was born and raised. As a teenager, he worked on the family ranches in all aspects of the farming business, from picking tomatoes to driving a water truck. Tom went on to graduate from Stanford University in 1973 with a degree in political science before continuing on to graduate from Stanford Graduate School of Business in 1979. Tom spent several years as a management consultant at McKinsey & Company, where he received an assignment for Rodney Strong Vineyards, affording him the opportunity to meet and become acquainted with Rod Strong and winemaker Rick Sayre. In 1984 Tom returned to the family business to run Klein Brothers International, an agricultural products trading company. During that time, he traveled extensively around the world, researching the wine industry and developing his palate. In 1989 Tom and his family purchased Rodney Strong Vineyards.
Tom and his family live in San Francisco where his wife Kate Kelly is a television news anchor for CBS. The family enjoys sports, most notably golf, baseball and skiing. Tom also enjoys cooking with his family; one of their favorite meals is wild duck, which Tom brings home from his occasional hunting trips. Kate and Tom are active as philanthropists in their community, assisting a number of causes including The Boys & Girls Club, The California Academy of Sciences, The First Tee of San Francisco and Sacred Dying Foundation. They are also collectors of early California 'plein air' painters. Tom makes time to serve the business community as a Board member of the Wine Institute and as a member of World Presidents Organization (where YPO members go after age 50), on the Board of the California Travel & Tourism Commission, and on the Trustee California Academy of Sciences in Golden Gate Park. In May of 2006 Tom received an honorary Doctor of Oenology Degree from Johnson & Wales University. Tom is a staunch supporter of Stanford University's athletic programs; he founded and chaired the Stanford Rugby Foundation and served on the Stanford Athletic Board. Tom is a devoted and passionate golfer, having played many courses in the U.S. and the U.K. "Great golf courses and great vineyards have much in common.
About Jeff Mall:
The sons of farmers in California's Central Valley, childhood friends Jeff Mall and Scott Silva took off on unique career paths that prepared them to eventually come together again as owners and proprietors of Healdsburg's popular dining establishment ZIN Restaurant & Wine Bar. Jeff is the on-hand Executive Chef at ZIN, a position he has been working towards since his teenage years. After high School, Jeff attended the University of San Francisco where he earned a degree in Hospitality Management. He then went on graduate from the Culinary Institute of America in Hyde Park, New York. After graduation, Jeff moved back to Northern California and began working with chef/mentors of different disciplines, such as, Jeremiah Tower and Mark Franz at Stars Oakvill, Bradley Ogden at Lark Creel/Walnut Creek, Joe Rombi at Joe Rombi's La Mia Cucina in Pacific Grove, and Anne and David Gingrass at Hawthorne Lane in San Francisco. This variety of experience helped Jeff to develop his own vision of American home cooking.
Zin Restaurant & Wine Bar in Healdsburg
www.zinrestaurant.com
344 Center St
Healdsburg, CA 95448
(707) 473-0946
