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
The History of Recipes
We are able to trace the history of `recipes` way back into history, at least as far into history as the early Egyptians, and potentially, even further back. However, mostly, these old recipes were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to experts are a few clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. As we move into The time of the romans around 25BC a roman called Apicius compiled a few documents detailing recipes cooked by his fellow Romans. In his publication, Apicius describes how the roman meals were divided into starters, main course and desserts, something we still use today. He also describes how the cooks of his times used a wide range of aromatic flavours, including some that we all recognise for example bay, mint and dill. As we move on, there were some recipe books dating from the fourteenth century - a recipe book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, they are unconnected to the indian curry that is familiar to us all today, but rather accounts of the types of food prepared by the chefs of the upper classes. Later, in the fifteenth century, people returning from the crusades brought us many spices and herbs from Arab countries, including spices like coriander, parsley, and rosemary. These new herbs and spices was responsible for a torrent in recipe books, most of which still exist in private cookery archives. During the next few centuries, the rich and powerful families of Europe competed to offer the most exotic banquets, and as a consequence, the best chefs and their recipes became highly prized. Nevertheless, it was during the nineteenth century that cookery and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, trying out, and writing down recipes of the day. By the advent of the 20th century, cookery publications are in great demand, mostly due to more people being able to read, people having increased spare time and disposable income. The revolution that is television brings us TV cookery programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Chicken Mole With Coffee Extract recipe.
