I'm Back! With mole and chipotle questions..
Ok, it's been a while since I dropped by. Soz. In a nutshell, Imma now living in Papua New Guinea, eating smoked fruit bat and mud crab. Don't hate.
Anyway, the supermarkets here stock a somewhat eclectic rane of goods. No yoghurt and bacon that tastes like fish, but for some reason, there are lots of genuine Mexican ingredients.
(I'm from Melbourne, Australia, remember.. the home of every international cuisine EXCEPT Mexican.)
So, today I bought some mole sauce (looks like a wodge of dark palm sugar suspended in redbrown lava), some canned chipotle in adobo and some salsa verde.
Chipotle canned in adobo is one of my favourite flavours (I know it's not trendy anymore). I always purée the can and put it in the fridge so I can use a bit at a time; it last quite a while. I love it on a burger with avocado, or spread inside a grilled cheese. Most soups taste good with a little dollop of chipotle, as do most sandwiches.
using the ingredients as I did was kinda meh. Certainly didn't taste any different to my 'normal chile". Bought me some pork ribs and going to do a mole marinate/baste thingy this weekend, and turn the chipotle into a salsa thingy with cukes, tomatoes and banana.
Thanks for the advice, guys.
I've wondered how you were faring! So glad to see you posting!
I don't have much to add to Gio's info about the adobo except that you can individually wrap the leftovers (recipes usually just call for one or two) in waxed paper, put into a plastic zip bag and freeze. They get a little mushy, but they usually are pureed or dissolve when cooked.
Aside from eating salsa with chips it can be a quick start for other dishes. I've used it in a sauce for baked firm white fish - added white wine and lemon IIRC. I sometimes use it in a bean salad - drained, rinsed canned black beans, diced avocado and uncooked frozen corn kernels work well. Nice cold or at room temp.
Dissolve a bit of the mole in some water. Once it is diluted you'll have a better idea of the flavor and where it might work for you.
Hiya... Lordy I missed you, girl.
I use one or two chopped chiles in adobo in many ways: as an ingredient in meatloaf, in salsas, mixed into mayo and used as a sandwich spread or salad dressing, mashed into sweet potatoes or yams, in refried beans. They have a pleasant smoky, spicy/hot, vinegary flavor I love... Kinda take a chance and use your imagination
Hey, Sam would be proud of you!
ETA: Here are a couple of recipes...
re: hill food
thanks so much HF, was wondering about i all. Have probabaly phaffed it up, as I addd a teaspoon of mole to a chile I am making (for nachos. It's the height of excitement here in Lae that one of the supermarkets has actual blue corn chips)
Tastes ok, tho.
Smoked fruit bat is sold at the local market. you cn buy a whole one ot just bits. Along with smoked mussels (local mussels suspended on a skewer and smoked) and live goanna's on a stick. Always makes me want to say "steek" in a Jeff Dunham voice.
re: purple goddess
actually scratch my marinade comment, more like a baste like in US BBQ <edit> in SOME US BBQ (before the purists see this) </edit>.
mole can mean SO many things, it's individual to each region, town or even house, it's like asking a friend whose parents are from India "what's in curry powder?" and the response after a shake of the head that tells one is clueless, is more or less a variation on "what do you mean my mother's, my dad's? my aunt's? the people down the street?"
the bat is smoked in what kind of wood? I would imagine it a bit stringy, goanna? (I'm running to google) LIVE on a stick, that's gotta smart.
<edit> I'm back, ok I assume you ARE referring to the lizard and not the late 70's/early 80's Aussie rock band (although I suppose some might find that appealing) never had reptile other than turtle, alligator and frog. I'd try it.
re: hill food
'classic US BBQ" has no cultural reference for me, you mean to continually coat the meat with it as it cooks. yes?
The bat is kinda nasty.. but I solemly promised Sam F I'd try it when I got here, so I did.. oily and strinky. It's smoked on whatever is at hand.. you have to be careful, because sometimes it's smoked over treated pine palletts and you can die.
The goanna is sole live on the steek, to take home and cook later. You can just see one up from the crabwith big claws in my photo. When you get them home you chop their heads off , gut and boil them, or you can throw them whole, onto coals and roast.
And yes, goanna as in lizard not as in anthemic 80's Ozzie balladeers.
Now, with my chipotles, can I throw them in my chile, or do I serve them as a side?
re: purple goddess
hey a promise to Sam F HAS to be kept.
I'd guess the deadly pine pallets have been chemically treated and really shouldn't be used as cooking fuel, pine itself is oily and not my favorite, but not deadly.
sorry I guessed that US BBQ might be more of a reference point, slow smoke/roast the meat for a while and baste the sauce on and cook in, but I know others will have competing (and probably quite good ideas)
if the chipotles aren't too hot for you (they tend towards smoky rather than hot and adobo a little sweet IME) I'd toss them in. but then I like sharp food.