Grimm Tactics: What to do with your leftover apples and pumpkin seeds

It’s Halloween time and the Boo Brothers are out in full effect:

Once you’re done carving pumpkins and visiting orchards, don’t overlook the leftovers.  Bake pumpkin seeds and apples in a tray sprinkled with cinnamon and a bit of salt, and then add powdered sugar.

With and without apples

With and without apples

Not pictured: a separate batch loaded with cayenne pepper for a spicy fall kick. Lady Grimms for the win!

Grimm Tactics #2: Jell-O Pudding Snack Pairings Guide

Recently I was cranking out a dirt cake for a friend’s birthday, original Montefalco style, and picking up the requisite ingredients: Cool Whip, cream cheese, and instant vanilla pudding. This prompted some reflection on the proper pronunciation of Cool Whip.

During the pilgrimage to the Safeway pudding aisle I decided I wasn’t about to make instant vanilla without a refrigerated Jell-O swirl pack.  What came later was divine intervention: chocolate stout plus chocolatey pudding snack.  Or, Lunchables: Happy Hour Edition.

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Highly recommended. Maybe a nice Porter would do well too.

As for a proper dirt cake?  Not quite sure.  It’s vanilla based, sugary as can get, and in this case I found it best served in a bucket.

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When possible, serve food with plastic spade

….I’m thinking Dirt Cake + White Russian?  Definitely would have at least one taker.

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Holy Mole PIZZA!

Assuming you had a couple hours to read our last post “Challenge This Mole” you will be relieved at the brevity of this post.  No time to be witty here, we are starving and about to go make another tasty delicious feast or TDF as my friends like to call it.  This will be our 8th post.  Weak sauce, unlike our mole.

By the way, we are super proud of this one – it was one of the best tasting dinners we’ve ever made.  :)  best served with a glass of bourbon on the rocks! Really brings out the complexity of the mole over the pizza

Mole Negro-Smoked Gouda-Chorizo-Roasted Red Pepper – Grilled Pizza (open to suggestions for a new name)

photo-7INGREDIENTS 

  • Mole sauce from previous post
  • Smoked Gouda cheese – shredded
  • Fresh Mozzarella
  • Thinly sliced red pepper
  • spicy chorizo sausage – pulled from its casings
  • pizza crust – homeade or whole foods dough (which we used)
  • Semolina flour

DIRECTIONS

  1. Heat up mole sauce and simmer on low
  2. Prepare charcoal grill
  3. Prepare the dough into Pizza rounds and apply semolina flour for crust and carefully grill one side.  Removed and bring back inside.
  4. Take uncooked chorizo and cook on medium heat until nicely browned and in small pieces
  5. Build pizza mole sauce smeared first on grilled side.  Then add sliced red pepper, cooked chorizo, shredded gouda, and mozzarella throughout.
  6. Put pizza back on grill – cover and let cook to let cheese melt divinely over the top and to let the pepper slightly brown.
  7. It doesn’t take long so watch carefully otherwise dough will burn!
  8. Take off the grill slice it up and enjoy

Challenge THIS Mole

mole negro de Oaxaca proved to be quite the challenge for #4 and #4.5.  We saw #3′s mole post and, we admit, were intimidated.  Also intimidating were the sheer number of ingredients needed to do this recipe justice.  But after trips to three different grocery stores, a whole lot of googling, and 6 hours in our cave-like micro-kitchen, we came up with Duck-Fat Mole Negro tacos and pizza to follow.  We made enough mole for a small village in Oaxaca so had to come up with something good to finish off this rather unappetizing looking sauce (condiment apparently in Mexico).  The sauce is incredibly complex and we must say, unbelievable.  The pizza was AAAAAMAZING.  Surprisingly better than the Duck tacos.  Anyway, without further-ado Nearsch I hope you don’t mind that we did see you playing with your dolls again and decided to go over your helmet!

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Challenge Accepted: Only One Man’s Mole Poblano

I don’t have a great story to tell here, guys.  There’s no nostalgic reminiscence of the mole grandma used to make, because grandma never used to make mole. So I don’t really know where this mole challenge came from to be honest.  Maybe because #2 lives in a place where he actually can forage for the seeds necessary for a good mole.  Maybe because #4 can now allocate to cooking the time he spent in grad school thinking about Detroit playgrounds and “the performative capacity [of color] to alter the spatial performance of the land and its surrounding context.” Maybe because you guys figure I learned a thing or two about making mole in Oaxaca?

Well, I didn’t.  I just ate lots of it.  Which is why I pretty much picked up on the first mole recipe I came across and went for it. We call that Classic Conservative Hearschbees ‘round these parts. In other words, I think I made just about the squarest mole poblano you could make – the only way this mole could get more square is if it had a degree in actuarial science and came with a side of pleated khakis.

But I did go over all of your helmets and add one garnish I’m offering up for creative points:

I dare give you the raspberry!

I'm having trouble with the radar sir.

I’m having trouble with the radar sir.

Conservative or not this stuff was fairly breezy to make, with a smoky complexity and nutty richness that played nice with browned chicken over a couple of savory hours in a crockpot. Without further ado I submit Only One Man’s Mole Poblano to Grimm Challenge #1!

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