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.

Comfy Classic Chili

No pictures for this guy, it looks like your standard chili but on the contrary friends, it is not your same ol’ chili recipe.  A cinch to make as well. Use the following if you want an all around solid chili with a bite.

• 1 jalapeno or serrano (seeds included, optional of course)
• 1 Anaheim pepper
• 2 garlic cloves
• 1lb or lean ground beef or other meat of your choice
• 3 celery stalks
• 1 large white or yellow onion
• 1 pack of fresh mushrooms
• 1 can of black beans
• 1 can pinto beans
• 2 cans chili-ready diced tomatoes
• 1-1/2 cans tomato sauce
• 1 pint of Samuel Smith’s Taddy Porter beer or other dark substitute

SPICES (use best judgment, the quantities are guessed)

• Cumin (1 tsp)
• Cayenne (1/2 tsp)
• salt and pepper to taste
• cinnamon (a couple dashes)
• nutmeg (dashes as well)
• paprika (1/2 tsp)
• garlic powder (1/4 tsp)
• onion powder (1/4 tsp)
• chipotle powder (dash)

First off, get your ground beef or other meat going in a pan.  Chop up your onion, serrano, anaheim, and garlic and add to beef.  Let those cook for a bit, until the meat is done and the flavors have melded.  Add to a large pot, with some oil, we used a chipotle oil from fustinis for some more spice, but not necessary.  Then add your beans (washed), tomatoes, tomato sauce, chopped celery, chopped mushrooms, beer, and whatever else was on the list that I am forgetting.  Stir and let cook for about an hour or so on low. Your house should smell of sweet spicy goodness.  If not, well, hope it still tastes good. For toppings we would go one of two ways…cilantro and chopped green onion, or shredded cheddar and sour cream.  Depends on how fat you’re feeling.  Delicious triscuit crackers in your stomach are also a good choice.  Just ask Carl.