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Emeril's Mole Sauce
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5
/2 Cup Shelled pumpkin seeds
/4 Cup Shelled pistachio nuts
/4 Cup Toasted pine nuts
Poblano peppers
Medium Onion; quartered
Teaspoon Chili powder
Teaspoon Ground cumin
/2 Teaspoon Salt
Tablespoon Tamarind paste
Tablespoon Dark cane or corn syrup
Teaspoon Distilled white vinegar
Cup Olive oil; plus
Tablespoon Olive oil
/2 Cup Chicken stock
/2 Cup Heavy cream
5 Fat; 0 Other Carbohydrates
Preheat the oven to 400 degrees. Place the nuts, peppers, and onions on a
baking sheet. Drizzle with 1 tablespoon olive oil. Roast for 10 to 15
minutes. Remove from the oven and peel, seed and chop the peppers. In a food
processor, combine the nuts, peppers, onions, chili powder, cumin, salt,
tamarind paste, 1 tablespoon dark cane syrup, vinegar and olive oil. Puree
until creamy, stopping once to scrape the sides of the bowl. Turn the sauce
into a saucepan. Whisk in the chicken stock and cream. Bring the sauce up to
a boil and reduce to a simmer. Cook for 2 minutes. Remove from the heat and
keep warm. This recipe yields 2 to 2 1/2 cups.
Emeril's Mole Sauce
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