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Ethnic Food Recipes
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RuralIma




 
 
    
 

Post Sun, Jul 05 2020, 5:36 pm
israelmama wrote:
Soup sounds amazing! What do you usually serve on the side?


Warm crusty bread 🤤
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RuralIma




 
 
    
 

Post Sun, Jul 05 2020, 5:42 pm
Cuban Chicken Soup

1 bunch green onions, chopped up
1 small bunch of cilantro, chopped up into small bits
1 Tbsp. cumin (I probably use more haha)
3 Tbsp. olive oil
3 Tbsp. white flour
8 cups of chicken stock (2- 32 oz. containers)
8 chicken thighs (keep the skin and bones on while cooking)
1 yuca peeled and cut into 1 inch cubes
2 red potatoes, unpeeled, cut into cubes
2 ripe, cooked plantains sliced into rounds
1/2 cup fresh lemon juice
sea salt and black pepper to taste

Sauté the green onions, cilantro, and cumin in olive oil. Quickly whisk in the flour.
Keep whisking to avoid lumps.

Immediately add 1 cup chicken stock, and continue to whisk until well blended.
Remove this mixture from the pot into a bowl and set aside.

Place chicken thighs and remaining chicken stock in an 8 quart stockpot.

Bring to a boil.
Reduce heat to low, cover and simmer for about 20 minutes.
Add the yuca, potatoes, and plantains
Simmer for another 40 minutes, or until vegetables are tender.

Remove the chicken thighs from the soup and run under cold water in a colander to cool.

Skin and debone the soft chicken, manually shredding it into bite-size pieces

Return thechicken and the chicken stock-onion-cilantro mixture back into the pot

Stir in lemon juice, salt and pepper to taste and enjoy
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icedcoffee




 
 
    
 

Post Sun, Jul 05 2020, 6:53 pm
Persian Tahchin (a "cake" of crispy rice with chicken in the middle)

1. Start by filling a pot with boiling water, salt, pepper, and turmeric. Add 1 lb boneless chicken. Boil until cooked, about 15 minutes.
2. Soak 3 cups of rice for at least 30 minutes, then drain. Bring another pot of water to a boil. Add the 3 cups of rice. The goal is to parboil it, where it is partly cooked but not fully. I left it in for about 7 minutes. To test if it's ready, bite 1 grain. It should not audibly crack or be hard, but it should not be mushy.
3. In a large bowl, mix 3 eggs, 1 cup oil, 1/4 cup lemon juice.
4. Crush up 1/4tsp saffron with 2 sugar cubes (or alternatively about 1/4 tsp sugar). Mix with 1 cup of liquid broth from the pot with the chicken. Then pour this into the large bowl with the eggs, and mix.
5. Add the parboiled rice to this large eggy bowl. Mix it, but don't mush it up. The rice should be intact. Add a fourth egg now and mix more until the rice feels binded together.
6. Take a 9x13 glass/pyrex dish and generously brush oil and turmeric all over the inside. Layer a little less than 1/2 the rice mixture into the dish, pressing down to pack it.
7. Now add a layer of the chicken from step 1. Use your hands to break it up into pieces 1-2" long. Leave 2 inches as a border on all sides.
8. Separately, sautee 1/2 cup of dried cranberries in oil for about 30 seconds with some sugar. Sprinkle some of these cranberries over the chicken. Keep some for decorating.
9. Layer the second half of the eggy rice mixture over the chicken, pressed tightly. Drizzle some more oil on the sides.
10. Cover tight with a layer of parchment paper and another layer of aluminum foil. Bake in oven at 375 for 2-3 hours.
11. Check on it. The bottom and sides should be golden brown and fully crispy. Let rest 15+ minutes and run a knife along the sides to unstick.
12. Using oven mitts and holding a large plate over the top, carefully flip onto the plate! Decorate on top with the rest of the dried cranberries and cut into squares.
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Amarante




 
 
    
 

Post Sun, Jul 05 2020, 6:57 pm
This is another stir fry sauce which you can use in the master stir fry recipe I posted. Protein and veggies of your choice.

Spicy Tangerine Sauce

NOTE: Three tangerines will provide enough zest for this recipe. An orange may be used instead if desired. Wear rubber gloves when mincing the fresh chile and use the seeds to maximize the heat. For a citrus-flavored sauce without the heat, omit the chile.

  3    tablespoons dry sherry
  1    tablespoon soy sauce
  1    tablespoon Asian sesame oil
  2    teaspoons red wine vinegar
  1/2    teaspoon toasted and ground Szechwan peppercorns
  1/4    teaspoon sugar
  1/4    teaspoon salt
  1    tablespoon minced jalapeno or other fresh chile
  1    tablespoon grated tangerine zest

INSTRUCTIONS:
1. Combine all ingredients except jalapeno and tangerine zest in small bowl and set aside.
 
2. Add jalapeno and tangerine zest to stir-fry along with scallions, garlic, and ginger.
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WitchKitty




 
 
    
 

Post Mon, Jul 06 2020, 2:30 am
Tortillas:
https://www.tasteofhome.com/re.....llas/
(It's super easy)
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israelmama




 
 
    
 

Post Mon, Jul 06 2020, 5:00 am
WitchKitty wrote:
Tortillas:
https://www.tasteofhome.com/re.....llas/
(It's super easy)


Ooo! I’m definitely trying this!
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Amarante




 
 
    
 

Post Mon, Jul 06 2020, 11:27 am
AROMATIC VEGETABLE CURRY

Indian or Anglocized Indian :-)

Source: Sheila Sheila. - Celebrate!

2 tablespoons olive oil
1 cup chopped onions
1 large leek, white part only, well rinsed and diced
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
2 tablespoons best-quality curry powder
4 carrots, peeled, halved lengthwise, and cut into 1-inch lengths
3 russet potatoes, peeled and cut into ½-inch dice
1 butternut squash (about 2 pounds), cut into ½-inch dice
1 cauliflower, trimmed and broken into small florets
1 small fennel bulb, trimmed and cut into ½-inch cubes
2 cups cut green beans (1½-inch lengths)
4 cups Vegetable Broth or Basic Chicken Broth
2 tablespoons clover honey
4 whole cloves
1 cinnamon stick (3 inches long)
1 can (15.5 ounces) chickpeas (garbanzo beans), drained
½ cup coarsely chopped fresh cilantro
2 tablespoons chopped fresh mint, for garnish

1. Heat the olive oil in a large heavy pot over medium-low heat. Add the onions and leek and cook, stirring occasionally, until softened, 10 to 15 minutes. Add the garlic and ginger and cook over very low heat until the flavors are blended, about 3 minutes. Add the curry powder and cook, stirring, until the curry aroma permeates the kitchen, another 2 minutes.

2. Add the carrots, potatoes, squash, cauliflower, fennel, and green beans. Stir in the broth, honey, cloves, and cinnamon stick, raise the heat to high, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the vegetables are tender, about 20 minutes. Then add the chickpeas and simmer, stirring once or twice, to blend the flavors, another 10 minutes.

3. Shortly before serving, stir in the cilantro and remove the cinnamon stick and cloves. Sprinkle with the chopped mint and serve.
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Amarante




 
 
    
 

Post Mon, Jul 06 2020, 11:28 am
Spiced Lamb Tagine with Currants and Israeli Couscous

Moroccan or Sephardic - not sure if North African is ethnic enough :-)

Source: The Covenant Kitchen: Food and Wine for the New Jewish Kitchen by Jeff Morgan

Serves: 4 to 6

A North African tagine typically features slow-cooked meat, braised until it is tender. This richly textured stew is brimming with exotic spices, a touch of heat, and a hint of sweetness. The heady aromas that arise from the pot remind us of the shouk—or marketplace—in Jerusalem, where spice merchants line the ancient corridors of commerce. You can easily find all the spices in this recipe on the spice rack at your local supermarket too. Israeli couscous is a large-grain, round-shaped pasta widely enjoyed in Israel. It has a growing following in the United States as well.

1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
ÂĽ teaspoon cayenne pepper
â…› teaspoon saffron threads
Salt and freshly ground pepper
2 pounds lamb shoulder, cut into 1½-inch cubes
½ cup dried currants
ÂĽ cup extra virgin olive oil
2 tablespoons plus 2½ cups water
2 medium onions, coarsely chopped
3 cloves garlic, minced
1 tablespoon grated fresh ginger
5 medium carrots, cut into 1-inch lengths
2 tablespoons tomato paste
4 cups Chicken Stock or store-bought low-sodium chicken broth
2 cups Israeli couscous
½ cup minced fresh cilantro

In a small bowl, combine the cardamom, cinnamon, coriander, cumin, cayenne, saffron, and ½ teaspoon salt. Mix thoroughly. Place the lamb on a large plate and sprinkle the spice mixture over it. Place the seasoned lamb in a zip-seal plastic bag, close the bag, and massage the lamb to evenly to coat the meat with the spices. Refrigerate for 4 to 6 hours. Remove the lamb from the refrigerator 15 minutes prior to cooking.

Place the currants in a small bowl and cover with warm water. Set aside.

In a Dutch oven or heavy-duty pot, heat the olive oil over medium-high heat. Working in batches if necessary, sear the lamb on all sides, about 2 minutes per side. Remove the seared meat from the pot and set aside on a plate.

Add 2 tablespoons water to the pot and use a wooden spoon to scrape up any browned bits that have formed or might be sticking on the surface.

Add the onions and sauté until translucent, about 5 minutes.
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Amarante




 
 
    
 

Post Mon, Jul 06 2020, 11:37 am
This isn't authentic African but is a very good variant of a classic African soup made with peanuts. Peanuts originate from Africa. At any rate, it's a good soup - easy to make in whatever quantity you need and freezable as well

Sweet Potato and Peanut Stew with Kale

SERVES 4

Sweet potatoes, red lentils, and tomatoes are simmered with ginger, cumin, and other spices. But what really makes this dish sing is the peanut butter, with its creamy texture and distinctive aroma. And as you’re soon to discover, red lentils are a handy thickener for soups and stews; they cook up quickly and become so soft that they sometimes disintegrate into the soup with no pureeing.

1 tablespoon olive oil
1 yellow onion, diced
2 cloves garlic, crushed
1½ tablespoons minced fresh ginger
2 pounds (900g) sweet potatoes, chopped into 1-inch (2.5cm) chunks
½ cup (95g) red lentils, rinsed well
3 ripe tomatoes, peeled and chopped, or 1 (14.5 “ounce/411g) can diced tomatoes
½ teaspoon salt
2 teaspoons ground cumin
1 teaspoon ground cinnamon
½ teaspoon ground turmeric
Cayenne pepper
4 cups (950ml) vegetable broth, plus more as needed
ÂĽ cup (60g) creamy peanut butter
4 cups (300g) finely chopped curly kale
Pepper
ÂĽ cup (25g) chopped green onions, green parts only
¼ cup (35g) roasted, salted peanuts, chopped”

1. Heat the olive oil in a large pot over medium heat. Add the onion and sauté until the onion starts to become translucent, about 5 minutes. Add the garlic and ginger and sauté until the garlic is fragrant, about 3 minutes. Add the sweet potatoes, lentils, tomatoes, salt, cumin, cinnamon, turmeric, and a pinch or two of cayenne and stir to combine.

2. Add the vegetable broth. If there isn’t enough broth to cover everything by at least 1 inch (2.5cm), add more broth as needed. Stir well and bring to a boil. Decrease the “heat to maintain a simmer. Cook, stirring occasionally, until the sweet potatoes and lentils are very tender, 40 to 45 minutes, adding more broth as needed if the stew gets too dry.

3. Add the peanut butter and stir until evenly incorporated. Using an immersion blender (or using a regular blender and working in batches), blend until about half pureed, with some texture remaining. It should be creamy but still have visible chunks of sweet potato.

4. Stir in the kale and cook, stirring occasionally, until the kale is tender. Season with pepper, then taste and adjust the seasonings as desired. Serve topped with the green onions and peanuts.
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Amarante




 
 
    
 

Post Mon, Jul 06 2020, 11:40 am
This isn't authentic Thai at all but the combination of peanuts and lime are typically Thai. It's hard to locate fish sauce which is to Thai cooking what soy sauce is to Chinese. Also impossible to source kosher oyster sauce although one can make a passable vegan version with mushrooms.

I added the recipe for the salad which complements it nicely. Brown rice ups the nutritional value.

Garlicky Chicken and Peanut Stir-fry

Source: Deen, Jamie - The Deen Bros. Take It Easy

SERVES 4 TO 6

6 tablespoons creamy peanut butter
1 tablespoon packed dark brown sugar
1½ tablespoons soy sauce
Freshly squeezed juice of 1 lime, plus lime wedges, for serving
½ teaspoon crushed red pepper flakes or to taste
4 boneless skinless chicken breast halves, cut crosswise into 2-inch strips
Salt and freshly ground black pepper to taste
2 tablespoons peanut or vegetable oil
6 tablespoons thinly sliced scallions (white and light green parts)
2 tablespoons finely chopped garlic
2 tablespoons peeled and finely chopped fresh ginger
Cooked rice, for serving

1. Whisk together the peanut butter, brown sugar, soy sauce, lime juice, red pepper flakes, and ½ cup of water in a saucepan over medium-low heat. Cook for 5 to 7 minutes minutes, stirring constantly, until the sauce is smooth and completely warmed through.

2. Season the chicken with salt and pepper. Heat the peanut oil in a very large skillet over medium heat. Cook the chicken, stirring occasionally, for 5 to 7 minutes, or until golden and the juices run clear when the chicken is pricked with a fork. Add the scallions, garlic, and ginger and cook for 1 minute more.

3. Remove the skillet from the heat, pour in the peanut butter mixture, and toss with the chicken. Serve hot with the rice.

Avocado and Carrot Salad with Sesame Dressing

SERVES 4 TO 6

6 tablespoons peanut oil
ÂĽ cup soy sauce
2 tablespoons sesame oil
2 tablespoons freshly squeezed lime juice
2 avocados, halved, peeled, pitted, and cubed
1 pound carrots, peeled and grated (about 4 cups)
½ cup chopped fresh cilantro

1. To make the dressing: In a small bowl, whisk together the peanut oil, soy sauce, sesame oil, and lime juice.

2. In a large bowl, combine the avocados, carrots, and cilantro. Toss with the dressing before serving.
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tichellady




 
 
    
 

Post Mon, Jul 06 2020, 11:40 am
Where do you get kosher sherry
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jweiss




 
 
    
 

Post Mon, Jul 06 2020, 11:44 am
RuralIma wrote:
Tikka Masala

*I didn't measure the spices so I probably used more, I used a whole onion and cooked the chicken in the sauce instead of using already cooked chicken. I also used tomato sauce instead of cutting a bunch of tiny tomatoes lol

INGREDIENTS
1 1/2 tablespoons coconut oil or vegan margarine
1 1/2 teaspoons grated fresh ginger
1 cup chopped onion (about 1/2 large)
3 cloves garlic, minced
1 yellow bell pepper, chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon garam masala
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 cup quartered grape tomatoes
1 cup of coconut milk
1 cup chopped cooked chicken
1 teaspoon of sea salt
1 tablespoon coconut sugar (regular sugar works fine as well)

In a large skillet over medium heat, melt oil or margarine, and tilt the pan to coat the bottom evenly. Add ginger, onion, garlic, and bell pepper. Cook until vegetables are softened, about 5-7 minutes, stirring occasionally.
Meanwhile, in a small bowl, stir together cayenne, cumin, garam masala, coriander, and turmeric.
Once the onions have begun to caramelize and turn golden, add the spice mixture, letting it hit the pan directly and toast. Stir to coat the onion in the spices. Cook for 1-2 minutes, until fragrant. Add the tomatoes and toss to coat. Cook for 3-4 minutes, until the tomatoes, begin to break down.
Add the coconut milk, cooked chicken, salt, and sugar. Stir to combine. Continue cooking for about 5 more minutes, to let the flavors meld and the liquids reduce down slightly. Adjust seasoning to taste. Serve immediately.


What a great recipe! I think this will be dinner tonight. It's awesome to find other ethnic food enthusiasts in the kosher world. You can check out @koshereatsbyjulie on insta (that's me!) For lots of full-length recipes, including Asain, Latin and Indain inspired dishes.

Let's keep the recipes coming! Love this thread!
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Amarante




 
 
    
 

Post Mon, Jul 06 2020, 11:51 am
tichellady wrote:
Where do you get kosher sherry


Tio Pepe has kosher sherry. I think Kedem also makes sherry.

Sake is interchangeable with sherry for most Asian recipes.

White wine can also be used - sherry is used in such small quantities that any sweetish non-red wine would work as a sub.
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Amarante




 
 
    
 

Post Tue, Jul 07 2020, 11:37 am
This is obviously Mexican Smile This is not authentic mole - and actually there are a huge variety of mole sauces but that is neither here nor there. LOL Authentic mole sauce is a true potchke - not hard but a long list of ingredients but this is pretty tasty and very easy. You could do a braise instead of in the slow cooker and just adjust cooking time
accordingly.

I don't know if there is kosher Mexican chocolate - maybe it is available in Latin countries Mexican chocolate is the kind of chocolate used in authentic recipes.

Slow-Cooker Chicken Mole

Dark chocolate and spices add richness to the Mexican chile sauce called mole (MOH-lay)

Prep: 15 mins
Total: 4 hrs 15 mins
Servings: 6

Ingredients

4 pounds boneless, skinless chicken thighs (about 12)
Coarse salt
1 can (28 ounces) whole tomatoes
1 medium yellow onion, roughly chopped
2 dried ancho chiles, stemmed
1 large chipotle chile in adobo sauce
1/2 cup sliced almonds, toasted
1/4 cup raisins
3 ounces bittersweet chocolate, finely chopped (1/2 cup)
3 garlic cloves, smashed and peeled
3 tablespoons extra-virgin olive oil
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Fresh cilantro leaves, for serving

Directions

Step 1 Season chicken thighs with salt and place in a 5-to-6-quart slow cooker. In a blender, puree tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth.

Step 2 Add tomato mixture to slow cooker, cover, and cook on high until chicken is tender, 4 hours (or 8 hours on low).

Serve chicken and sauce topped with cilantro on rice
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israelmama




 
 
    
 

Post Thu, Jul 09 2020, 10:01 am
jweiss wrote:
What a great recipe! I think this will be dinner tonight. It's awesome to find other ethnic food enthusiasts in the kosher world. You can check out @koshereatsbyjulie on insta (that's me!) For lots of full-length recipes, including Asain, Latin and Indain inspired dishes.

Let's keep the recipes coming! Love this thread!


Oooo... You definitely have a new follower now Smile
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tichellady




 
 
    
 

Post Thu, Jul 09 2020, 11:04 am
Amarante wrote:
Tio Pepe has kosher sherry. I think Kedem also makes sherry.

Sake is interchangeable with sherry for most Asian recipes.

White wine can also be used - sherry is used in such small quantities that any sweetish non-red wine would work as a sub.


Thanks
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corolla




 
 
    
 

Post Thu, Jul 09 2020, 11:10 am
Chicken Adobo (Filipino)

Planning on making this for Shabbos in my IP, but you can adapt it for oven or stovetop.


4 chicken legs, thighs and drumsticks separated

Kosher salt and freshly ground black pepper

2 tablespoons vegetable oil

1/3 cup soy sauce

1/4 cup sugar

1/4 cup white distilled vinegar

5 cloves garlic, smashed

2 bay leaves

1 large yellow onion, sliced

2 scallions, sliced

Cooked rice, for serving

Season the chicken legs generously with salt and pepper. Turn the Instant Pot® (see Cook's Note) to the high saute setting. Add the oil and once it's shimmering, but not smoking, add half the chicken pieces and brown on both sides, about 7 minutes. Remove with tongs to a plate and brown the remaining chicken pieces. Return all the chicken to the multi-cooker and add the soy sauce, sugar, vinegar, garlic, bay leaves, onion and 1/2 teaspoon pepper.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook, on high, for 8 minutes. After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and turn the Instant Pot® back to the high saute setting. Let the sauce come to a boil and reduce it until dark brown and very fragrant, about 20 minutes. Remove the bay leaves.
Transfer the chicken and sauce to a serving platter, sprinkle with scallions and serve with rice.
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Amarante




 
 
    
 

Post Thu, Jul 09 2020, 11:14 am
Just for kicks, I thought I would post an "authentic" Mole Colorado which is the most common type of mole. LOL

There is a huge variety of moles - just like Italy has numerous "sauce" recipes, Mexico has a huge variety of regional moles but Mole Colorado is the most famous one in the same way that marinara sauce is the standard Italian sauce. Smile

Mole Colorado

Excerpt From: Rachel Glueck. “The Native Mexican Kitchen

SERVES 6–8

The mole colorado (also called mole rojo) is a mole common to the Costa Chica—a region that spans the Pacific Coast of Guerrero and Oaxaca.

2 ancho chiles
2 pasilla chiles
6 guajillo chiles
3–5 cups chicken stock (can substitute vegetable stock or water), divided
1–4 árbol chiles (depending on how spicy you like it)
2 red tomatoes
½ medium white onion, chopped
3 garlic cloves, peeled
5 tablespoons vegetable oil, divided
ÂĽ cup raw sesame seeds
ÂĽ cup raw almonds
ÂĽ cup raw peanuts
ÂĽ cup raw pumpkin seeds
1 teaspoon whole cumin
½ teaspoon whole clove
2 teaspoons whole black peppercorns
½ teaspoon marjoram
2 bay leaves
1 inch cinnamon stick
½ tablespoon dried oregano
1 teaspoon thyme
½ plantain
2 ounces dark chocolate (optional)
Salt and pepper to taste
Chicken, pork, or Oatmeal-Seed Cakes (see page 201) to serve with the mole
½ cup toasted sesame seeds for garnish
Black beans and tortillas to serve on side

Cut the ancho, pasilla, and guajillo chiles lengthwise and remove the veins and seeds. Toast in a dry skillet for 1 minute on low heat, stirring regularly, taking care not to burn them (burnt chiles will make the mole bitter).

Next, boil the toasted chiles in 1 cup of water or chicken stock along with the árbol chiles for approximately 10 minutes or until soft. Remove the chiles from the water and blend in a blender. Use a little of the water the chiles cooked in to facilitate blending. Remove the blended chiles from the blender and set aside.

Toast the tomatoes over a direct flame, or in a cast-iron skillet, burning the skin on all sides. Rinse the tomatoes under water to remove the skin, then cut in half and blend in a blender with the onion and garlic. Use a little chicken stock to facilitate blending. Remove from the blender and set aside.

Heat 3 tablespoons of oil in a pan. Once the oil is hot, sauté the blended chiles over medium-low heat, stirring constantly to prevent burning, until it begins to simmer. Add the tomato-garlic-onion mixture little by little while stirring continuously. Bring to a simmer then turn the heat to low.

Toast the sesame seeds in the skillet on medium, stirring continuously for 2 minutes until they take on a light golden color. Remove from the heat and repeat the same process with the almonds, peanuts, and pumpkin seeds, cooking them individually for 5 to 7 minutes. Then crush and blend together with a molcajete or food processor, or use a blender with a bit of water.

Lightly toast the cumin, clove, peppercorns, marjoram, bay leaves, cinnamon, oregano, and thyme in a skillet for 1 to 2 minutes or until golden, then crush with a molcajete, food processor, or spice grinder. Set aside.

Slice and fry the plantain in the remaining 2 tablespoons of oil until it turns golden brown. Remove and set aside.

Blend the nut-and-seed mixture with the fried plantain in a blender, using a little chicken stock to facilitate blending. Remove this mixture and place in the saucepan with the salsa.

Add 1 cup of chicken stock and cook over low heat for 30 minutes, stirring regularly to prevent sticking. Add the ground spices and mix thoroughly. Let simmer for another 30 minutes over very low heat, stirring occasionally. If you like, you can add the dark chocolate to the mole here. Add salt and pepper to taste. Check the thickness from time to time and add stock or water as needed. The mole should be thick enough that it sticks to the back of the spoon.

Serve over chicken, pork, beef, or Oatmeal-Seed Cakes garnish with sesame seeds and serve with black beans and tortillas on the side.
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israelmama




 
 
    
 

Post Thu, Jul 09 2020, 11:15 am
These recipes look delicious!! Thanks for sharing- let's keep this thread going!!
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Amarante




 
 
    
 

Post Thu, Jul 09 2020, 11:23 am
Matsuhitso is one of the most popular sushi restaurants in Los Angeles and this is one of its signature dishes. It was Chef Nobu who was largely responsible for expanding "sushi" creatively beyond traditional nigiri and sashimi.

The recipe is simple but yields a tasty result.

Black Cod with Miso - Japanese

A signature at Nobu restaurants, this sweet-savory fish dish has been cloned by chefs all over the world. Nobu marinates the black cod in a good deal of the sake-miso marinade for two to three days, but the fish is also spectacular if you marinate it only overnight in just enough sake and miso to coat.

Servings 4 - 6

Ingredients

Nobu-style Miso Marinade

3 tablespoons sake
3 tablespoons mirin
1/2 cup white miso
1/3 cup sugar
6 7-ounce skinless black cod fillets (about 1 1/2 inches thick)
Pickled ginger, for serving


Instructions

Step 1
In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate overnight or for three days as Chef Nobu does at his restaurant.

Step 2
Preheat the oven to 400°. Heat a grill pan and oil it. Scrape the marinade off the fish. Add the fish and cook over high heat until browned, about 2 minutes. Flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky. Transfer to plates and serve with pickled ginger.

Make Ahead

The marinade can be refrigerated for up to 1 week.


Last edited by Amarante on Thu, Jul 09 2020, 11:30 am; edited 1 time in total
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