 | | Featured Products From Gourmetsleuth.com ... Shop Our Catalog | | |  | | | | Chipotle Peppers in Adobo Sauce by La Morena, made in Mexico. 7 oz. can. Adobo is a dark red sauce with garlic, onions, tomato, sesame oil, bay leaves and a bit of vinegar. Excellent for salsas, rubs, Chipotle mayonnaise, and other sauces. (Pack 4 - 7oz tins) | | |  | | | | **Mayordomo mole is no longer available in
the U.S. See San Angel mole
for the best tasting alternative.
Mayordomo Mole Negro. Oaxaca is famous for their mole. Mayordomo creates the sauce from the traditional recipe using roasted mulato chilies, chocolate and other spices (see ingredients below). 8 oz. jar.
Ingredients:
Chile peppers, oil, sugar, sesame seeds, cocoa beans, bananas, onions, raisins, walnuts, almonds, peanuts, cinnamon, bread, salt, garlic, spices. | | |  | | | | **Mayordomo mole is no longer available in
the U.S. See San Angel mole
for the best tasting alternative.
Ingredients:
Chile peppers, oil, sugar, sesame seeds, cocoa beans, bananas, onions, raisins, walnuts, almonds, peanuts, cinnamon, bread, salt, garlic, spices. | | |  | | | | **Mayordomo mole is no longer available in
the U.S. See San Angel mole
for the best tasting alternative.
Mayordomo Mole Rojo. Oaxaca is famous for their mole. Mayordomo creates the sauce from the traditional recipe using roasted pasilla chilies and of course the traditional addition of chocolate. See ingredients below. 16 oz (450 g).
Ingredients:
Chile peppers, oil, sugar, sesame seeds, cocoa beans, bananas, onions, raisins, walnuts, almonds, peanuts, cinnamon, bread, salt, garlic, spices. | | | | | | | **Mayordomo mole is no longer available in
the U.S. See San Angel mole
for the best tasting alternative.
Mayordomo Mole Rojo. Oaxaca is famous for their mole. Mayordomo creates the sauce from the traditional recipe using roasted pasilla chilies and of course the traditional addition of chocolate. See ingredients below. 16 oz (450 g).
Ingredients:
Chile peppers, oil, sugar, sesame seeds, cocoa beans, bananas, onions, raisins, walnuts, almonds, peanuts, cinnamon, bread, salt, garlic, spices. | | |  | | | | A small approximately 5-inch version of our smooth basalt stone Molcajete y Tejolote from Mexico (lava stone bowl and pestle). Aprroximately 1/2 to 1 cup. I have one of these in my kitchen for grinding cumin and garlic. Nice for serving small portions of salsa (1 -2 people). These are hand crafted stone, each is unique in size, color, and shape--dimensions and weight will vary. Popular for use as a small salsa or condiment server. | | |  | | | | Dried Blue corn pozole for making pozole stew. Posole is a rich Mexican stew made of corn (slaked with lime then the hulls removed) then simmered with pork, chiles, garlic and Mexican oregano. It is a Mexican Christmastime tradition and a meal great for any special gathering of family and freinds. The dried corn has already been prepared with lime and the hulls removed, then dried again. Just add the pork and seasonings, simmer, and enjoy! Recipe included. 2 lb bag. | | |  | | | | Dried white corn pozole for making pozole stew. Posole is a rich Mexican stew made of corn (slaked with lime then the hulls removed) then simmered with pork, chiles, garlic and Mexican oregano. It is a Mexican Christmastime tradition and a meal great for any special gathering of family and freinds. The dried corn has already been prepared with lime and the hulls removed, then dried again. Just add the pork and seasonings, simmer, and enjoy! Recipe included. 2 lb bag. | | |  | | | | Mayordomo is no longer available in the U.S. We've selected San Angel as the best tasting mole currently available. San Angel Mole Negro, dark rich mole sauce. Developed by a Southern California chef using a traditional Oaxacan family recipe. Serve with chicken, turkey, duck or pork. Use over cheese enchiladas for a flavorful vegetarian entry. 12oz Jar.
Easy Mole Negro
Cover three pounds of chicken pieces with water and 1 tablespoon of salt. Bring to a simmer and cook until chicken is done, about 25 minutes. Remove chicken. Combine one jar of mole and 1 cup of reserved cooking liquid in a pan over medium heat and bring to a simmer. Add cooked chicken pieces and turn the pieces to coat with the sauce. Serves 8
Ingredients:
Water, brown sugar, bananas, onions, chile peppers, tomato paste, bread, chocolate, raisins, blackstrap molasses, peanuts, roasted garlic, sesame seeds, Pepitas, salt, spices, natural color, xanthan gum. | | |  | | | | Mayordomo is no longer available in the U.S. We've selected San Angel as the best tasting mole currently available. San Angel Mole Rojo. Developed by a Southern California chef using a traditional Oaxacan family recipe. Serve with over beef, pork, chicken or roasted squash. 12oz Jar.
Easy Mole Rojo
Cover three pounds of chicken pieces with water and 1 tablespoon of salt. Bring to a simmer and cook until chicken is done, about 25 minutes. Remove chicken. Combine one jar of mole and 1 cup of reserved cooking liquid in a pan over medium heat and bring to a simmer. Add cooked chicken pieces and turn the pieces to coat with the sauce. Serves 8 .
Easy Mole Negro
Cover three pounds of chicken pieces with water and 1 tablespoon of salt. Bring to a simmer and cook until chicken is done, about 25 minutes. Remove chicken. Combine one jar of mole and 1 cup of reserved cooking liquid in a pan over medium heat and bring to a simmer. Add cooked chicken pieces and turn the pieces to coat with the sauce. Serves 8
Ingredients:
Water, chile peppers, onions, bananas, tomato puree, bread, brown sugar, peanuts, chocolate, garlic, salt, spices, xanthan gum. | | |  | | | | The U.S. ban on this highly prized ingredient has been lifted!
Originating from the Szechwan province of China, Szechwan pepper is associated with dishes from that region which feature hotter and spicier cooking than the rest of China. Duck and chicken dishes in particular work well with the spice. Hua jiao yen is a mixture of salt and Szechwan pepper, roasted and browned in a wok and served as a condiment to accompany chicken, duck and pork dishes. Star anise and ginger are often used with it and figures prominently in Szechwan cuisine.
Szechwan pepper is one of the few spices important for Tibetan and Bhutani cookery of the Himalayas, because few spices can be grown there. The national dish of Tibet are momos, a pasta stuffed with yak and flavoured with Szechwan pepper, garlic, ginger and onion. The noodles are steemed and served dry, together with a fiery chile sauce.
In Japan the dried and powdered leaves of the same species of prickly ash is Originating from the Szechwan province of China, Szechwan pepper is associated with dishes from that region which feature hotter and spicier cooking than the rest of China. Duck and chicken dishes in particular work well with the spice. Hua jiao yen is a mixture of salt and Szechwan pepper, roasted and browned in a wok and served as a condiment to accompany chicken, duck and pork dishes. Star anise and ginger are often used with it and figures prominently in Szechwan cuisine. 1.1oz reusable tin
| | |  | | | | Jamie Oliver the Naked Chef has put this cooking utensil on the map. (Jamie uses an Xtra large size). The Thai solid granite mortar and pestle is one of the most stable and efficient grinding tools. The pestle has a "finished" end to make it comfortable to hold on to and the unfinshed end grinds the ingredients. Use to grind herbs, seeds, make purees and sauces. An excellent choice for the home or professional chef. The mortar is 6" wide (outside diameter) and the pestle is 6" long. Capacity is approximately 1.5 cups. Weight 7 pounds. This is a nice size for everyday grinding of small amounts of herbs, garlic, chiles, salts, or pepper. Other sizes available include: 6", 8", 9" Solid granite, handmade in
Thailand. | | |  | | | | Veracruz, the lush strip of land bordering the Gulf, is home to the most accessible cooking in all of Mexico. There could be no better guide to this exciting region than the joyfully extroverted Zarela Martínez, chef and owner of New York's best Mexican restaurant and author of two widely acclaimed cookbooks. Now, as the tour guide and host of a nationally broadcast public television series filmed on location, she introduces the culture and food of Veracruz to a North American audience for the first time. In this major new cookbook -- the companion to the show -- Zarela provides a mesmerizing travelogue and absorbing portrait of the region, with more than two hundred irresistible recipes.
The cuisine of Veracruz is exceptionally inviting, even to cooks who may think they don't like Mexican food. Complex blends of difficult-to-find chiles and other spices are nearly absent. Thanks to Spanish influences, the dishes often seem almost Mediterranean in character, with lively indigenous and Cuban notes. The recipes are perfect for parties or, in many cases, ordinary suppers:
Crab and Avocado Salad • Spicy Shrimp Soup • Garlicky Pan-Fried Fish • Orange-Flavored Chicken • Wild Mushrooms in Vinaigrette • Table-Stainer Pork • Coconut Layer Cake • Peanut Sand Tarts
| | | Gourmetsleuth Articles & Recipes | | | | | | | | GourmetSleuth - Recipe for the French Sauce, Aioli (Garlic Sauce). Includes tips on how to repair if it does not emulsify as well as several flavoring variations. | | | | | | | | Gourmetsleuth - Pork loin is cooked with apples, onions and garlic then flavored with a prepared chipotle sauce. | | | | | | | | Recipe for Baba Ghanoush (Eggplant Dip) made with tahini, (sesame seed paste) garlic, eggplant, cayenne, olive oil and parsley.. | | | | | | | | Gourmetsleuth - Recipe for Bagna Cauda, This is a wonderful dish from the Piedmonte region of Italy. The name comes from bagno caldo which means "hot bath". It is made by combining butter, olive oil, garlic and anchovies. The mixture is heated and guests use wooden skewers or fondue forks to spear a variety of fresh vegetables which are dipped and warmed. | | | | | | | | GourmetSleuth - Slow cooker recipe for Barbecued Beef Brisket. Another one-pot slow cooker meal. Beef brisket is place in a crock pot (slow cooker) with premade barbecue sauce, garlic, onion powder, dry mustard and Worcestershire sauce. | | | | | | | | Gourmetsleuth - recipe for Beef Tamales uses beef shoulder roasted is simmered with garlic, onions, ancho, pasilla, and New Mexico chiles. 2/3/2008 | | | | | | | | Gourmetsleuth - recipe for Bruschetta. Recipe by GarlicCanada. |
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