We had grand mole plans, and like many before us we failed miserably. I am convinced this stuff can only really be made by septuagenarian Mexicans and Rick Bayless. So I shall buy a cookbook of his tomorrow that contains a mole recipe, cause ours tasted like dookie. Just what it looks like actually. Often with food you cannot judge a book by its cover, but in this case that would be a fair assumption.
As much as we were disappointed about the Mole I want to set the record straight. It did not taste like dookie. More like cardboard with a little onion and some chocolate. Luckily there are many different recipes. Aphra gave me a recipe out of the Mexico the Beautiful Cookbook. It is a great series of cookbooks that look like coffee table decorations but is actually traditional and informative. If you ever have an opportunity to pick any of them up(sometimes bookstores sell em for nuttin) I highly suggest it. They have China, Thailand, Italy and some others that I can't remember.
The Jerk Pork is coming along. There is something missing from it that makes it as delicious as it should be. I cant seem to find that one thing that makes Jerk seasoning. I am taking all ideas. Joel and I have a good idea to put a green mango pickle/topping with the jerk. I think it will do him some good.We are working on some belly variations, that one pictured is braised then grilled with a glaze made from the braising liquid and some secret sauce we stole from MickeyD's.
I wish that sandwich was ours, but we got it from the formidable Garden State cart on Mississippi. Thigh meat, preserved lemons, asparagus, radicchio, and some secret sauce that he also stole from McDonalds. Great sandwich, my favorite that i have tried from him so far, but all have been good.
Two different batches of shoulder confit ready to go.
Roasted garlic and another iteration of that pork, a new batch we are fooling with.
