[Pawtucket Patriot]

Molefest 2011

These were taken at our family's annual Molefest (now in its third year) a few weeks ago.  We made three moles (black, red, and green), salsa, guacamole, poblano rice and poblano corn, tortillas, chile-rubbed tenderloin with a chimichurri sauce, puerco verde, and margaritas (I may be forgetting something).

First, the drinks.  Bells Oberon clone on tap in the portable kegerator.



Margarita bar


Salsa verde and chipotle/cascabel/pulla salsas


Guacamole in the molcajete


Chicken braising in black mole and beans in red mole over an open fire


Finished chicken in black mole


Chile-rubbed beef tenderloin on the grill



And here's my first plate...one of many   That's a chimichurri sauce on the beef.

[1vertical]

matt, that looks wonderful.

[euge]

MMMMMMMM. Looks like Molefest was a success!

[nicneufeld]

Oh holy crap!  Where was my invitation?!     Looks fantastic.  And a great time of year to cook outdoors.

[capozzoli]

Man, that is a beautiful spread right there. (wipes the tears from his eyes)

[Pawtucket Patriot]

Hey thanks!  The black mole was probably the best iteration so far.  And the salsas were perfect.

[narvin]

Hey thanks!  The black mole was probably the best iteration so far.  And the salsas were perfect.

Looks absolutely delicious.  Care to post a recipe?   

[Pawtucket Patriot]

Hey thanks!  The black mole was probably the best iteration so far.  And the salsas were perfect.

Looks absolutely delicious.  Care to post a recipe?   

No problem.

http://www.bravotv.com/foodies/recipes/oaxaca-black-mole-with-braised-chicken-plantain-tamal-and-grilled-nopales

[nicneufeld]

Rick Bayless has done really well in convincing the unwashed masses (particularly, me) that Mexican food is more than just red sauce, cheese, and "taco seasoning".  That mole sounds awesome.  It's one of those recipes that would consume an entire day probably (at least for me) but I may have to try it.

Tonight, refried black beans, guacamole seasoned with lime and cilantro, and a pot presently steaming, full of tamales.  Dough made with bacon lard, masa, and spices, and filling is made from diced trimmings of a spare rib smoke I did a few days ago, with fried onions, tomatoes, chilies, cumin, oregano, etc.  Then tomorrow with the leftover filling I'm going to panfry some quesadillas using the smoked pork filling.

OK, so I'm still in the unhealthy realm of probably inauthentic Mexican food, but hey, it IS good.  Hard to beat the smell of cooking tamales, especially now that there's a bit of nip in the air.  Comfort food from down south.

[bluesman]

Awesome presentation Matt! 

[capozzoli]

I have been warned that this topic has not been posted in for at least 120 days. Come on guys, uis it all about brewing and BBQ. Trade it up once in a while. 

Just thought I would stop in and see whats new here. Look like just the same old boring crap. Beer and BBQ.

Haven't brewed in a while but I am considering joining a brew club in my hood. These guys are after me hard to join. Jeez, its not like I can really brew or anything like that. Sure I am handsome and I have good taste in beer but I wonder what else they want me for? Im gong to my first brew session there on Tuesday.

I hope someone doesn't start putting pumpkin in it or some stupid s*** like that.

Im making pumpkin pies tomorrow. Maybe Ill post some pics.

[punatic]

Made any cool pizza ovens lately Cap?

[deepsouth]

that molefest looks like the dizzle.

[1vertical]

Hey Bill, W.B. 

[tschmidlin]

What have you been up to Cap?

The most ethnic thing I've made lately has been Thai curry soup.  But there's not much new to say about it.