July 24th, 2017

Mole 101

Posted in Recipes, Trends

Mole Andale!

Red Mole

Anyone familiar with traditional Mexican cuisine is by extension familiar with mole; a rich, incredibly complex, savory chile and chocolate sauce.

With hundreds of published mole variations, and thousands more living in the heads of Abuelas world wide, saying you’ve tried them all is like saying you’ve counted all the fish in the sea… highly unlikely. However, I’d certainly be up for that challenge.

Mexican mole

With all these variations, though, the base ingredients remain similar: Chiles, nuts, bread, and chocolate. It’s not unheard of for a mole to carry up to 30 ingredients and require a slow cooking process over the course of many days.

The ingredients are prepared in various ways (grilled, toasted, burnt, etc.), milled together, and stewed to release a deep, complex flavor. Rich in herbs and spices, moles pair wonderfully with anything from starchy vegetables, bananas, and grains, to chicken, beef, and delicate seafood. Chocolate mole

The word mole stems from the Nahuatl word “milli,” meaning sauce or concoction. Therefore, saying “mole sauce” is the literary equivalent of saying “table mesa,” or “free gift.” It’s redundant, so don’t. Unless of course it’s a proper noun, then do as you must.

The origins of mole are argued, but generally split between the legend of the panicked nuns or Cortez’s Aztec banquet. Having no skin in the game, I’ll let you pick which makes more sense.

For a library of excellent mole recipes, I suggest checking in with Rick Bayless or Zarela Martinez. They offer some amazing moles of both the quick(ish) and methodical varieties.

Now go eat some mole!

Salud!

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July 10th, 2017

Holy Hot Sauce!

Posted in Food Trends, Trends

Hot Sauce from the Subiaco Monks

A couple weeks ago we posted a Hot Sauce 101 blog discussing how hot sauces are produced and their cultural popularity. While doing on some online reading this week, I came across an article about the Subiaco Abbey Monks of Arkansas who make their own Habanero pepper sauce, which tied right into the Hot Sauce 101 discussion.

Monk Sauce

Hot sauce

Img. courtesy of www.countrymonks.biz

Aptly named “Monk Sauce,” this bright pepper sauce sold in varieties of red and green and is distributed via an online store both nationally and internationally. The product of Fr. Richard Walz, Monk Sauce comes from a recipe he developed while serving in Belize. Beginning in the winter months, Fr. Walz’s habanero peppers are grown from starter plants held over from the previous season. Meticulously watched over until they are ready for use, the peppers are harvested either green (peak growth), or red (full ripeness), to achieve a variation in sauce flavor and intensity.

The sauce is flavored with onions, garlic, and vinegar, balancing some of the blistering heat from the habaneros. Fr. Walz claims the Monk Sauce clocks in at 250,000 Scoville units, or about 100x hotter than the average jalapeno. I’m not one to argue with a Monk, so I’m taking his word for it, at least until my order arrives…

Check out the Subiaco Monks online store for Monk Sauces and Abbey Brittle.

 

Cheers!

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