On Sunday, Mexico Bob was waxing eloquent over the varying and sometimes indifferent quality of mole sauces in Mexico. It was almost as shocking as hearing that the quality of American home cooking has declined. Hmm. No sense in finishing that paragraph.
I have never been a fan of mole sauces. And I think I know why. I have only had the type of sauces that Bob pans. But his blog included a picture of chicken with mole poblano, rice, and refried beans. Even though I could not whip up a good mole sauce for dinner, I could put together something with the contents of my refrigerator.
The results? I made refried beans with jalapeño peppers and extra sharp cheddar; Bhutanese red rice with sultanas, cinnamon, and nutmeg; and a stir fry of onion, garlic, jalapeño peppers, sweet peppers, ginger, corn, black beans, beef, and chicken.
It sounds like one of those dishes that simply has two many tastes. But it worked.
Unfortunately, I have enough to feed 10 or 12 people. If you stop by tomorrow, I promise a filling dinner.
I have never been a fan of mole sauces. And I think I know why. I have only had the type of sauces that Bob pans. But his blog included a picture of chicken with mole poblano, rice, and refried beans. Even though I could not whip up a good mole sauce for dinner, I could put together something with the contents of my refrigerator.
The results? I made refried beans with jalapeño peppers and extra sharp cheddar; Bhutanese red rice with sultanas, cinnamon, and nutmeg; and a stir fry of onion, garlic, jalapeño peppers, sweet peppers, ginger, corn, black beans, beef, and chicken.
It sounds like one of those dishes that simply has two many tastes. But it worked.
Unfortunately, I have enough to feed 10 or 12 people. If you stop by tomorrow, I promise a filling dinner.