Sunday, August 22, 2010

Holy Molé

We started once again with six ingredients.  Josh: whole raw cashews, Sartori Reserve BellaVitano Balsamic cheese, orange juice. Anoush: ripe plantains, Harvey's Bristol Cream Sherry, Green & Black's Organic Dark 85% Chocolate.

The obvious use for the chocolate was a molé sauce. We had a boneless skin-on turkey breast in the fridge quietly longing for a molé sauce. The course of the meal was set. First, A. marinated the turkey breast in orange juice, cilantro, garlic, olive oil, chili flakes, oregano, salt, and pepper. Cashews were crushed, toasted, and set aside; molé was assembled from olive oil, onion, garlic, green chiles, red bell pepper, cilantro, oregano, thyme, cinnamon, clove, tomatoes, tomato paste, red wine vinegar, cream sherry, salt, pepper, paprika, cayenne pepper, ground toasted cashews, and about 3 oz. dark chocolate.

In the meantime J. prepared St. Germain cocktails as a before dinner drink.  St. Germain cocktails (as we make them) are: 1 oz St. Germain elderflower liqueur, 1 oz Champagne, club soda.  In a glass of ice, add Champagne & St. Germain, top off with club soda.  Stir well.

A. sliced and pan-fried the plantains and got them ready for the oven. She also sliced and blanched a few carrots, and made a glaze out of the remaining orange juice, butter, dijon mustard, garlic, salt, pepper, and honey. J. thought it smelled like urine. A. thought J. was insane.

A. preheated her new Weber Q 200 (her awesome early birthday present!) and threw the turkey breast on there with a packet of woodchips to smoke. Meanwhile, cheese was grated over the seasoned plantains and they were popped into the oven. The carrots took a dip into the orange glaze. St. Germain cocktails were enjoyed.

Grilled turkey with sherry molé and toasted cashews
Cheesy oven-caramelized plantains
Orange-honey glazed carrots