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chocolate

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An unctuous Mexican Beef Stew with a touch of heat made with a Mole-style sauce and tender beef cubes served with tortilla chips, corn and parsley. I was browsing the Web last week and saw lots of stews and Mexican food around… it made me want them both badly… so I’ve decided to merge them into one nice stew meal: a Mexican Stew. The two are comforting and fabulous dishes for winter times, but this stew version is double the comfort; it’s a “French” way stew with the usual carrot, potato, beef, and mini French onions merged into a spicy Mole-style sauce for a Mexican flair; adding Chipotle peppers in Adobo, tomato puree, chocolate, corn and some cinnamon, cumin and coriander powder. Result: A fantastic Mexican Beef Stew! Chipotle Peppers The mole sauce is a thick, spicy Mexican sauce made with chocolate and hot peppers. Since my maximal tolerance toward “spicy” is medium-hot, I’ve aimed at medium-hot for…

A braised Rabbit with Chocolate Sauce and red wine served on a thick mashed potato bed. A traditional recipe of Catalonia called Conejo al chocolate. Catalonia Flair This creation was inspired by a Catalan dish called Conejo al chocolate, which means Rabbit with Chocolate Sauce. This version is slightly different than the traditional recipe from Catalonia, Spain. I know the Basques have their version also, with brandy instead of wine. In Catalonia, they use fortified wine called “Rancio” to make it, similar to Porto. I’ve used an everyday wine to make this recipe easier to reproduce at home, but a Porto would do too. It makes the dish, in the end, a bit less sweet, which I prefer. Rabbit recipes are great but often underrated because, just like chicken breasts, the meat is so lean… cooking it the wrong way will dry it out fast and ruin it. No worries; this recipe is a stew…

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