Quick Chicken Mole
I've always wondered what goes into a mole sauce. I've seen it on menus at Mexican restaurants many times and have never known. Apparently it's supposed to take a long time to make, but this recipe made it very simple and quite tasty. The sauce is definitely on the spicy side, but it a very rich and thick way - perhaps due to the chocolate chips. I was thankful that it was a pleasant evening and that we were eating outside to enjoy this meal, and Eric commented that it was better than he's had at some restaurants. A garnish of fresh cilantro from the deck doesn't hurt.
Things I learned from this recipe:
I could've used more cilantro, and the lime squeeze is a must otherwise it's a tad heavy tasting.
Would I make this recipe again?:
Sure
The recipe
Corn with Jalapeño Butter
We started barbecuing corn with husks on a couple of years ago and last year we decided to pull of the husks and throw them right on the grill. As long as you watch them, they come out great, and we really enjoy the couple crispy pieces that inevitably will be present. This bi-color was exceptional and the best we've had so far this season.
Also last year I found a trio of recipes to spice up the butter you apply to corn. I served it for guests and we all loved the flavors. Now only if I could find that recipe card...the only one I could remember (and Eric and my's favorite) is this jalapeño and butter mix. I'm pretty sure there were other ingredients, but really, just adding jalapeños to the butter is sufficient and adds a great kick to the corn.
Things I learned from this recipe:
It just occurred to me that a little dash of cayenne pepper or smoky paprika could also add a nice flavor to the corn.
Would I make this recipe again:
Definitely
The recipe
As much butter as you need + as many chopped pieces of jalapeños that you want - microwave, brush on the corn, serve!