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Posts Tagged ‘dark chocolate’

Serves 6
Ingredients

2 pound boneless skinless turkey breast cut into “turkey tenders”
1 medium yellow onion, peeled and quartered
6 cloves garlic, peeled and smashed
1 sprig fresh oregano
¼ cup packed chopped cilantro
Mexican rice, accompaniment
Chopped cilantro leaves, for garnish
corn tortillas on the side
Mole Sauce:
8 dried ancho chilies, stemmed and seeded
4 pasilla chilies
1 quart chicken stock
5 tablespoons Stillwater Olive Oil Co. Chipotle Extra Virgin Olive Oil
4 tablespoons pumpkin seeds
1 medium yellow onion, diced
3 cloves garlic, crushed
1/2 cinnamon stick, broken into pieces
3 black peppercorns
1/2 teaspoon coriander seeds
1/2 corn tortilla, torn into small pieces
1/3 cup Stillwater Olive Oil Co. Dark Chocolate Balsamic Vinegar
3/4 teaspoon salt

    Directions
    In a large pot, place the turkey, quartered onion, garlic, oregano, and cilantro. Cover with water by 2 inches and bring to a boil. Lower the heat and simmer until the turkey is just cooked through, 20 to 30 minutes.  Reserve the poaching liquid. In a large heavy dry skillet, toast the chilies to a deep brown color over medium-high heat, turning, 1 to 2 minutes. Place in a bowl, cover with hot stock, and soak for 20 to 30 minutes. Drain and transfer to a blender. Puree the mixture, adding poaching liquid as necessary, to consistently blend.
    In a large skillet or sauté pan, heat 1 tablespoon of Chipotle Olive Oil over medium-high heat. Add the toasted pumpkin seeds.   Stir until golden brown, 2 to 3 minutes. Drain on paper towels and add to the blender with the chilies. Heat 1 tablespoon of the oil in the pan over medium heat. Add the onions and garlic and cook, stirring, until soft and starting to color, 6 to 7 minutes. Add the cinnamon and coriander seeds and cook, stirring, until golden brown, about 2 minutes. Add to the blender. Increase the heat to medium-high, add the tortilla pieces, and cook until golden brown, 1 to 2 minutes. Add to the blender with enough of the chili soaking liquid (or chicken stock) to purée to a paste. To the skillet, heat the remaining 3 tablespoons oil over medium heat.
    Add the paste and simmer, stirring constantly, for 5 minutes. Add 2 cups of chicken stock, the Dark Chocolate Balsamic Vinegar, salt, and bring to a boil. Reduce the heat, and cook, stirring, to incorporate. Add the cooked Turkey and simmer, stirring occasionally, for 20 minutes, adding more stock, as needed, if the sauce becomes too thick, while basting the turkey occasionally as it cooks. Remove from the heat and adjust the seasoning, to taste.
    To serve, spoon the rice into the center of a large platter. Arrange the turkey and sauce over the top, garnish with chopped cilantro, and serve with hot corn tortillas.
    Serves 6

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    3 to 4 fresh chicken breasts
    1 cup dark chocolate balsamic vinegar
    1 cup walnut oil
    1 sweet onion
    Fresh spinach
    Chopped walnuts
    Feta cheese
    Fresh berries (blueberries, raspberries, strawberries)

    Directions:

    Take chicken breasts and add ¼ cup of dark chocolate balsamic and ¼ cup of walnut oil. Set aside in refrigerator for a few hours.

    Next, place 2 tablespoons of walnut oil into a frying pan over low heat. Add a few handfuls of fresh spinach. Wilt the spinach on low heat until it is the consistency you prefer (wilted but not too soft). Place the spinach on 3 or 4 plates. Top each salad with chopped walnuts, 1/8 cup chopped sweet onion, and 2 tablespoons feta cheese.

    While building the salads, grill the marinated chicken breasts. Chop the grilled chicken breasts into cubes and add to the salads. Finish with a vinaigrette for the salad with 2/3 cup dark chocolate balsamic and 1/3 walnut oil. Top with your favorite fresh berries.

    The vinaigrette is also very delicious enjoyed with vanilla ice cream and fresh berries!

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