Category: Recipes

Posted on » by Loren » Theme:

Sausage Bread

(Heritage by Loren’s mom, direction by Loren, execution and last minute guessing by Michael)

1.5 lbs Michael’s or any other good pizza dough
1.25 lbs spicy italian sausage (I used turkey sausage), casings removed
3 small to medium bell peppers (any color, but we used green & red)
1 large sweet yellow onion
3 cloves garlic, minced
olive oil (enough to keep pan moist, but not oily)
Dried oregano to taste (optional)
Pizza stone if possible!

Sautee onions on medium in olive oil, for about 5 minutes. Add peppers and garlic and cook until onions are carmelized and peppers are soft but not mushy. Put aside.
Sautee sausage until just cooked and add back vegetables.
Roll pizza dough into an oval 1/8 – 1/4″ thick. Cover entire dough, leaving 1″ around edges. Roll the long side, tucking and pinching in ends as needed. Flip upside down so tucked edges are hidden. Slit top for venting with a very sharp knife. Bake in oven 400 degree preheated oven (preheat with brick for 1hr at temp) until deep golden brown (about 30 minutes).

Posted on » by Michael » Theme:

Mole Poblano

(Mole Poblano de Queso Blanco)
Adapted from this recipe from Authentic Mexican by Rick Bayless and Deann Groen Bayless
Yields 2 quarts of sauce
1. The chillies:
Cut, deseed and remove membranes from
4 ounces dried chiles mulatos
1.25 ounces dried chiles anchos
1 ounce dried chiles pasilla negros
Save 1 tsp of the chilli seeds.
Turn on the exhaust fan, then in 2 tbsps oil, fry each type of chilli separately until slightly toasted. (See notes above) Remove them to a large bowl, cover the chiles with boiling water, weigh with a plate to keep them submerged, soak at least 1 hour, then drain and discard the chilli water.
Add
1 chipotle chile in adobo sauce (optional)
Puree everything together with half a cup of vegetable broth (we used Better than Bouillon) to a smooth paste.
2. The tomato-chocolate-spice-seed mixture:
Take 5 ounces of canned or fresh, cooked tomatoes,
Pound to a powder and add:
1 ounces bitter or bittersweet chocolate
5 black peppercorns
2 cloves (or about 1/8 teaspoon ground)
1/4 teaspoon aniseed
1/2 inch cinnamon stick
In a medium size skillet set over medium heat, dry toast the
reserved chilli seeds (1 tsp)
2 tbsps. white sesame seeds
1/4 tsp coriander seeds
one at a time, stirring each until it has lightly browned. Add to the tomato mixture.
3. The nuts, flavorings and thickeners:
Frying individually in 1/4 cup oil:
1 ounce unskinned almonds (for 3-4 minutes)).
Remove, and next fry
1 ounce raisins (until puffed up)
Remove and fry together
1/2 cup onion, sliced
1 clove peeled and chopped garlic
until well caramelised (about 8 minutes)
Remove, and next fry
1 corn tortilla (or 1 slice of old firm bread), stale or dried out
until brown.
Add everything to the tomato mixture and grind with as much vegetable broth as required to a smooth puree.
In the same oil, fry the chilli puree for 4-5 minutes, then add the tomato paste and fry some more until thick.
Mix in 5 cups of vegetable broth, and salt to taste, partially cover, reduce the heat to medium low and simmer gently 45 minutes, stirring occasionally. Finally, season with 2 tbsps maple syrup or jaggery – traditionally piloncillo is used. (We ended up adding 2/3rd cup. See notes above) If the sauce is thicker than heavy cream, thin it with a little broth.

Posted on » by Michael » Theme:

Polenta And Pine Nut-Stuffed Red Peppers W/mole

High Desert Inn, Bisbee, Arizona, Chef Margaret Hartnett Book: Vegetarian Southwest, recipes from the regions favorite restaurants, by Lon Walters, 1998; ISBN: 0-87358-710-3. Recipe by: High Desert Inn, Bisbee, Arizona, Chef Margaret Hartnett

Try this Polenta And Pine Nut-Stuffed Red Peppers W/mole recipe, or post your own recipe for Polenta And Pine Nut-Stuffed Red Peppers W/mole
Servings: 4 servings

Ingredients
• 1/2 c Diced scallions
• (or 1-1/2 teaspoons dried)
• 4 c Water
• Mole sauce
• 1 tb Ground cumin
• 4 oz Green chiles; diced
• 1 1/2 c Grated monterey jack cheese
• 2 c Uncooked polenta
• 1/2 c Pine nuts; toasted
• ; seeded
• Vegetable oil; to coat
• 1 tb Salt
• 4 sl Sweet onion*; to 8 sl.
• 2 ts Black pepper
• 4 Red bell peppers; tops
• 12 lg Zucchini; sliced
• 1 tb Chopped oregano

Preparation
* sweet onions: especially red, white, Vidalia, or Walla Wallas Bring water to boil, add salt, pepper, and cumin, then reduce heat and slowly add polenta, stirring constantly until all is added and water is absorbed. Remove from heat, stir in scallions, oregano, pine nuts, green chiles, and 1 cup of the grated cheese. Preheat oven to 350 degrees. Fill red peppers with polenta mixture and place in a nonstick or oiled roasting pan. Bake for 20 to 25 minutes, remove and top with remaining cheese, then bake until cheese is melted. While peppers are baking, lightly oil onion and zucchini slices and grill. To serve, cover plate bottom with mole sauce, place on pepper in the center, and surround with grilled onions and zucchini. Serves 4. Notes: Prepared mole is sold in markets or make your own.