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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Physical Challenge – Mole Negro

Here at Grimm Gourmet we bypass the childish dares and double dares. Our biochemically fascinating chefs are daring enough.  We get right to the physical challenges, the dirty work.

What is a Physical Challenge?  Each Grimm Chef will investigate, experiment with, and refine a recipe selected specifically for the challenge over the course of a month, and then submit their selection under our very own peer review process for selection as People’s Champion.

Rules of Engagement

Recipes will be judged by the following criteria on a sliding points scale (1-5 where 5 indicates exceptional performance):

  1. Creativity – Points awarded to the chef that reinvents the selected dish and provides the most unique interpretation.
  2. Authenticity – A counterpoint to creativity, authenticity ensures each chef remains true to the spirit of the selected dish.
  3. Execution – Can the dish be reproduced by other Grimm Chefs of varying skills and experience?  Aspects of execution include time of preparation, ease of procuring ingredients, etc.
  4. Presentation – Is the dish presented in an interesting, unique, attractive and appetizing manner?
  5. Taste – Each Grimm dish will be reproduced by the other chefs and a taste comparison conducted with a panel (up to 5 individuals) of the chef’s choosing.

All criteria will be summed, and the chef receiving the highest points appointed People’s Champion until the next Physical Challenge…

Today we bring you Grimm Gourmet Physical Challenge #1 – Mole Negro

What is mole?  Mole refers to a number of sauces in traditional Mexican cuisine.  The ingredients of mole can be grouped into five distinct classes: chiles, sour (tomatillos), sweet (dried fruits and sugar), spices, and thickeners (nuts and tortillas).  There are various types of mole, so to keep the Challenge on task, we will be preparing mole negro.

Mole negro (black mole) is a Oaxacan mole that traditionally takes days to prepare and has been served at the White House for State Dinners.  Our challenge is to bring the mole negro back from the brinks of power to the people!  A mole in a day!  For some background on the People’s Mole, how about a video from the Hairy Bikers Cookbook?

Check out Part 2 here to see “a fantastic place to watch sesame seeds toast, …the seeds of our mole.”

When is the deadline?  Each mole must be submitted to the Grimm Gourmet site by May 31st, and the competition and judging will commence in early June.

Do you accept?  If not, I’ve just wasted an hour writing this stupid post.

Porkin’ it Part Deuce. Asian Soup

As stated, you’ll have some pork leftover. Depending on how you’re feeling about another Asian dinner with similar toppings, you might want to take a night off in between the two.  Or make some shredded pork tacos or something.   We love this recipe though for its simplicity.  here’s what you’ll need, a lot of which we already had from the night before

  • Shitake Mushrooms
  • Toasted Sesame Oil
  • Radishes
  • Cilantro
  • Ginger
  • Garlic
  • Chicken Stock (carton and a half – depending on how much you’re making)
  • Glass Noodles or Rice Noodles
  • Jalapeno
  • Poblano or Anaheim (we had leftover peppers)
  • Green Onion
  • Drunk Roommates Continue reading