Esta es una exhibición prevé de cómo se va ver la receta de 'Holé Molé' imprimido.

Receta Holé Molé
by Kat Teodosic

Alright. Let’s get back in action. It’s been over a year and I, along with some

others, find/found it highly unacceptable that this site became basically

defunct. ‘Twas a function of many

components, and among MANY things, the lack of capability to acquire FABULOUS

ingredients was truly not helpful.

Fortunately, cooking for me is like riding a bike, although I sometimes

thought I needed to bring the training wheels back out. But I decided to rock with the Big Wheels

instead…nay, rock a vintage Triumph (that’s for you Gizzo) and get myself back

in the game. But enough with bikes,

let’s talk food. Football season is upon

us (GO GREEN), I’m in Northern Michigan, it is MAD CHILLY outside, and there

was some magical, wild venison loin in the freezer. Yes, the freezer, because that’s what you do

when you’re a hunter and have to process entire animals. (I’m not the hunter,

but luckily for me my NEIGHBOR IS!) Also, store-bought venison generally costs

a trillion dollars AND is farmed, which ain’t nobody got time for. For general cooking purposes though, this

dish could probably be done with a duck breast, or even a

not-too-gamey-lamb…but if you can get your hands on some deer, I highly

recommend t his!

So let’s talk venison for a minute. 1) it’s delicious. 2) it generally gets a flavor combination of

fruit and/or some type of sweet factor.

So, naturally my mind wandered to chocolate. And naturally, chocolate thoughts led me to

MOLE THOUGHTS! Mole negro to be

exact. The problem with legitimate mole,

though, is that it also takes nine thousand hours to make and quite frankly, is

a pain in the behind, BUT it is well worth the wait. Plan of action: all of the general components

of mole, but NONE of the time.

heat to ensure the sauce doesn’t firm up.

Onto the cooking!!! I used a cast iron pan, but if you don’t

have that available and sauté pan will work out. Heat that bad boy up!!!!

You’re going to want your pan hot enough that you can really get that

aforementioned crust on it without overcooking the meat itself. Once your pan is SMOKIN’ hot, place those bad

boys in. I cooked mine for 2 minutes a

side, until that crust formed.

Immediately remove from the pan, and let rest about 7 minutes or

so.

While the loins are resting, get ready to plate! You don’t

want to overwhelm the venison too much with the chocolate sauce. Take a basting brush and make a nice clean

stroke on the bottom of your plate. It

should still be thick enough that it leaves a pretty solid amount of

sauce. Next, slice the venison loins –

I cut mine about 1 cm thick. Again,

since it is such a thin loin and quite heavily spiced, you wont want to cut it

really any thicker – the rub will overwhelm the flavor of the loin itself. Sprinkle each dish with sesame seeds, almonds,

cilantro, oregano, and cotija cheese and DINE AWAY!!!!

I figured this dish would be tasty, but it turned out better

than expected. And it really did taste

like mole!!! The flavors are pretty deep, and definitely appropriate for fall

weather. It warms you up from the inside

out! The “deconstruction” aspect of this

dish really is what makes it shine. I

love mole negro, but it is quite the heavy sauce, to say the least. This representation really allows the flavors

to single themselves out and shine, yet still work together. The tomatoes bring a perfect acidity to the

dish to balance out the depth of flavor that comes with the chocolate/adobo

sauce, and that sweetness from the chocolate helps to balance out the spice

from the rub, and the smokiness from the adobo sauce. The addition of the fresh herbs and cotija

help create a nice hot/cold juxtaposition and really brighten the dish up in

general. Overall a DELICIOUS dish! I

shared with my hunter neighbor (from whom the venison was from) and he couldn’t

stop raving about it for days. That

being said, I suggest you go ahead and make this! The fact that it is SO easy

really makes it unbeatable!