Re: [CH] Chipotles and Prunes
Anne Lafond-Walker (alafwalk@welch.jhu.edu)
Thu, 3 Jun 1999 13:56:28 -0400
>Wow, if y'all haven't tried the recipe Ron Hay recently posted for
>chicken with a mole-like chipotle/prune/raisin/"Cokecola" sauce, you
>really should. It is great. And fast and easy, too. I made it just
>like he posted it (okay, so I did add a few more chipotles and some of
>the adobo sauce and I removed the lid toward the end to be sure the
>sauce got nicely thick) and it was a huge success. I served with
>refried beans, flour tortillas and some simple quesadillas made with
>cheese, fresh cilantro and Scotch Bonnets. It was a wonderful combo. I
>may garnish next time with some toasted pine nuts if I am feeling Martha
>Stewarty and to make it even more mole-like. The sauce has great
>potential for variations, like Ron said. Thanks, Ron. Please share if
>you try this with other variations. Deb in Houston
I tried it the day it was posted. I too used the can of chipotle with
adobe sauce ( instead of 10 chipotles as called I used about 18). It was
very good and maybe a little too hot but, not enough to stop you from
eating it. :-) The left over sauce (the recipe makes a lot of sauce) was
used as a dip for crawfish and two cups of it was used to make
bread.....no, not The Bread, just some chipotle wheat bread mmmmm good and
healthy too. Prunes, chiles, raisins and wheat flour; that's a lot of
fiber which makes it an excellent breakfast bread.
Kudos to Ron.
Anne