Ingredients
1 2 5-to-6 oz chicken breasts
Directions
1 c plus 1 tablespoon coffee
: syrup -- (previous recipe)
1 c pistachios, -- shelled and
: toasted,
: plus extra for garnish
1 poblano pepper, -- roasted,
: peeled and chopped
1/2 c chopped onion
3 TB chopped cilantro leaves,
: plus extra for garnish
1 TB finely-chopped bittersweet
: chocolate
1 ts garlic
1/2 ts chili powder
1/4 ts cumin
: Salt and pepper
3 c stock
2 TB cream
Marinate chicken breasts in 1 cup of coffee syrup for several hours or
overnight. Preheat a grill or broiler. In a saucepan combine
remaining 1 tablespoon coffee syrup with remaining ingredients,
except cream, and bring to a boil. Reduce heat and simmer 30 minutes.
puree with an immersion blender and pass sauce through a strainer
into a clean saucepan. Or pour sauce into a blender or food processor
and puree; strain for a very smooth sauce. Whisk in cream and adjust
seasonings to taste. Meanwhile, grill or broil chicken, turning once,
until well-browned, about 8 minutes in all. To serve, top each
chicken breast with sauce and garnish with pistachios and cilantro
leaves.
Yield: 2 serving
Recipe By :ESSENCE OF EMERIL SHOW #EE2140
From: rowaan[smtp:rowaan@ix.Netcom.Com
Servings: 4 servings
Chicken Mole With Coffee Extract Recipe brought to you by Recipe Ideas
Categories: Beverages; Chicken; Coffee; Poultry
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We are able to trace the history of `recipes` far back into ancient history, at least as far back as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, generally, these early recipes were just very simple hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to academics are some stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. As we move into The time of the romans around 25BC a roman called Apicius compiled some scripts detailing recipes cooked by wealthy roman citizens. In his publication, he recounts how the roman meals were divided into appetizers, entrees and dessert, something we still use today. He also informs us how the Roman chefs were skilled in the use of many different spices, including a few that will be familiar to modern chefs such as bay, fennel and asafoetida. Later, in the fifteenth century, people returning from the crusades brought us many spices and herbs from Arab cooking, including spices like parsley and basil. These new spices and herbs led to an outbreak in recipe manuscripts, most of which still exist in private collections. The revolution that is television gave us TV cookery programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Chicken Mole With Coffee Extract recipe.
