yummy culinary experimentation for ckd

[obiwan9962]

CHICKEN WITH GREEN MOLE SAUCE

4 chicken breast halves

Green Mole Sauce
1 tablespoon vegetable oil
1 medium onion, coarsely chopped
1 clove garlic, crushed
1/8 teaspoon ground cumin
1 canned green chile
1/3 cup fresh cilantro leaves
1/4 cup fresh parsley leaves
1/4 cup shelled sunflower seeds
1 cup chicken broth
1/2 cup water
2 teaspoons lime juice

Skin and bone chicken breast halves. Set aside.

Preheat broiler. Lightly grease broiler-pan rack.

Prepare green mole sauce: Heat oil in medium skillet over medium heat. Add onion, garlic, and cumin; cook until onion is tender, 3 minutes. Place in food processor or blender along with chili, cilantro, parsley, sunflower seeds, broth, and water. Whirl until pureed (mixture will be slightly grainy). Return mixture to skillet; simmer, stirring occasionally, 20 minutes or until thickened. Stir in lime juice. Broil chicken 6 inches from heat for 3 minutes on each side or just until cooked through. Top with Green Mole Sauce.


great with turkey, pork or shrimp too
will try with beef and let you know

 

[obiwan9962]

Mole Negro Oaxaca




1 whole chicken, cut into eight pieces
*6 C chicken stock
5 chilhuacle negro chiles, or substitute ancho chiles**, seeded, stemmed
5 guajillo chiles, or substitute dried New Mex. chiles, seeded, stemmed
4 pasilla chiles, seeded, stemmed
4 mulatto chiles, or use ancho, seeded, stemmed
2 chipotle chiles, seeded, stemmed
1 medium white onion, cut in quarters
6 cloves garlic
2 Tbs whole almonds
2 Tbs shelled, skinned peanuts
2-4 Tbs lard*** (or use vegetable oil if you must)
2 tsp raisins (opt)
1 slice bread (lo carb bread)
1 small sweet potato
1/2 C sesame seeds
2 pecan halves
1" Mexican cinnamon stick
2 whole peppercorns
2 whole cloves
2 medium tomatoes, chopped
5 fresh tomatillos, chopped
1/2 tsp dried oregano
1/2 tsp dried thyme
1 bar, or to taste of Ibarra chocolate, or other Mexican chocolate
1 avocado leaf, omit or use bay leaf
salt to taste
fresh lo carb tortillas
Procedure:

Simmer the chicken in the stock until tender, about 30 min. Remove, keep warm and reserve stock
Toast the chiles, or fry them in lard, until just darkened -- don't let them burn. Place in bowl, cover with hot water until soft, about 30 min.
Puree chiles in blender, adding the soaking water if needed to form a paste.
Roast the garlic and onion in the same pan until slightly brown, then remove.
Toast the almonds and peanuts slightly, remove.
Toast the chile seeds until dark but don't let burn.
Heat 2 Tbs lard in skillet and fry raisins until plump, remove and drain.
Fry bread until brown, remove.
Fry plantains until brown, remove.
Add more lard if needed, and fry sesame seeds at low heat until slightly brown, stirring often.
Add pecans, brown and remove and drain.
Toast the cinnamon, peppercorns and cloves lightly in a dry pan. Let cool, and grind in a molcajete or grinder.
In a blender or processor puree nuts, sesame seeds, bread and pecans; use small batches if needed.
Add onions, garlic, plantains and puree. Remove, then puree tomatoes and tomatillos.
Heat the remaining lard in a large heavy pot and fry the chile paste until dry, but don't let it burn.
Add tomato puree and fry until liquid is gone.
Add ground spices, nut/bread mixture, pureed onion mixture, oregano and thyme.
Heat to a simmer while stirring constantly, add chocolate.
Toast the avocado leaf over open flame briefly, then add to mixture.
Slowly add reserved chicken stock to mixture until mixture will just coat a spoon.
Salt to taste.
Simmer for 5 min, then add chicken and heat thru.
Serve with tortillas and spoon over with the sauce!



Notes:
1: This is your basic chicken stock with onions, garlic, carrots celery, bay leaf and thyme, plus 1 allspice berry, & 1 clove

2: For all chiles, save the seeds. Substituted chiles are more readily available in the US

3: Lard is essential for the best flavor

 

[obiwan9962]

for easter
i had duck, i prefer whole duck, actually not that expensive

using a fork i pricked the skin esp around the breasts and where the legs attach to the body
marinated it in liberal amounts of chinese 5 spice powder and tamari sauce over night

cranked up the barbie
got those coals nice and hot then banked them to one side
stuffed the cavity of the duck with portobellos and small onions
threw the whole duck on the cool side
added some sweet potatoes wrapped in foil
covered and let it go
i flipped or rotated it once every 15 minutes
and about 90 minutes later it was done
right before finishing up i threw some napa cabbage on the hot side and that was dinner

duck
sweet potatoes
portobellos
chippoline onions
and napa cabbage

sounds decadent
but aren't you worth it


and no duck is not always greasy
but by pricking the skin you let the marinade in and allow more of the natural fat to melt away and is less greasy

 

[obiwan9962]

shrimp and gazpacho salad

1/2 pound bay/matane shrimp (the small cooked ones)
1 red onion, rough chopped
1 english cucumber, rough chopped
1 pound ripe tomatoes, rough chopped
2 stalks celery, rough chopped
1 red pepper, seeded and rough chopped
1 yellow pepper, seeded and rough chopped
1/4 cup extra virgin olive oil
salt and pepper to taste
splash of favourite vinegar ( i used sherry vinegar today)
4 large leaves basil
pinch dry oregano
2 cloves garlic, mashed

put every thing except the shrimp in a food processor and pulse for a few minutes til it resembles coarse salsa
add shrimp, toss and enjoy



variations:
sub grilled chicken for shrimp
sub bigger shrimp
add feta
add creamy goat cheese
add a few pitted calamata or greek olives

 

[obiwan9962]

 

[obiwan9962]

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[obiwan9962]

fajitas

1 lo carb torilla
2 tablespoon olive oil
4 ounces grilled chicken breast, sliced
1/4 cup red onion, sliced
1/4 cup green pepper, sliced
1/4 cup red pepper, sliced
1 jalapeno, seeded and chopped
1 lime
1 tbsp chili powder
1 tbsp cajun spice
1 tsp ground cumin
juice 1 lime
1 tsp soy

heat a skillet til hot
add oil, chicken and veggies
brown well
add seasonings and cook til liquid evaporates fully
wrap in tortilla with some of your favourite cheese, chopped tomatoes and fresh cilantro

*can sub steak, shrimp, pork or turkey

 

[obiwan9962]

frank's red hot sauce not just for chicken

bought the huge bottle and been using quite a bit of it

i have marinated chicken breasts, chicken thighs, whole birds, pork chops, shrimp, ribeye in it
then broiled, bbq'd, sauteed even stirfried it

damn good
add alittle melted butter or olive oil at the end
been enjoying it immensely

 

[obiwan9962]

this is ckd if you delete the sweet thai chili sauce but requested on another thread and is damn good



peach salsa
2 large peachs (au naturel or peeled), medium dice
1/2 red onion, diced
1 small red pepper diced
2 tablespoon cilantro, chopped
1 tablespoon basil, chopped
1 tsp mint, chopped
1 small jalapeno, seeded and diced
1/2 cup sweet thai chili sauce for chicken
juice 1 lime


mix let sit at least 30 minutes and go for it

can substitute a small habanero for the jalapeno if you want 3alarm heat

 

[obiwan9962]

can substitute any fruit for peaches to make another salsa