Sep 12 2011

authentic chicken mole

Mole is Mexico’s national dish. Mole is a sauce usually thickened with ground nuts, seeds or corn that includes chilies, cinnamon, and cocoa powder.

2 Medium Boneless Chicken Breasts
1 ounce Santa Isabel Mole Seasoning
1 Green Bell Pepper, Diced
1/2 Cup White Onion, Diced
1 Jalapeno Pepper, Minced
2 Medium Tomatoes, Diced
1 Clove Garlic, Minced
3 Tablespoons Canola Oil
2 Tablespoons Creamy Peanut Butter
1/4 Cup Golden Raisins
1 teaspoon Glace de Poulet Gold®
1 Cup Water
12 ounces Dark Beer
1 teaspoon Kosher Salt
2 Tablespoons Granulated Sugar
cooked white rice
warm flour tortillas
sour cream
fresh cilantro, chopped

Heat oil in a large skillet over medium heat. Add chicken and brown on all sides, set aside.

In the same skillet, sauté onion, bell pepper, jalapeno pepper and garlic. Cook and stir until vegetables are soft and slightly caramelized. Stir in Santa Isabel Mole Seasoning.

Add tomatoes, raisins, water, Glace de Poulet Gold®, beer, peanut butter, sugar and salt. Bring to a simmer and cook 20 minutes, stirring often.

Pour the sauce into a blender or food processor; cover and blend until smooth.

Transfer the chicken into a large skillet. Pour sauce over chicken. Cover and simmer for about 45 minutes, or until chicken is cooked through.

Serve warm over cooked white rice with warm tortillas. Garnish with sour cream and fresh cilantro, if desired.

Drizzle extra sauce over rice and chicken. The remaining sauce can be frozen and served at a later date.

Don Messina currently sits on the board of directors for Sandcastle Hospitality, and serves as the Executive Chef for Iguana Isle, an “Island Inspired” company based in Naples, Florida . He has been inspired by his travels throughout the Caribbean to create his own blend of spices to help the average home cook bring authentic flavors of the islands to their home.


Jul 24 2011

strassburger cookie

So here it is an all time favorite cookie recipe, the Strassbuger cookie, that I decided to add cardamom to about 16 years ago. I fell in love with the delicate crumb of the cookie, and that sweet scent of Cardamom that fills the air long after they are finished baking. Yep that’s it, as close as you’re going to get to Heaven on Earth…. You can pipe the things out, but I sometimes like to roll the dough into logs, and slice it so I get my cookies quicker.

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Feb 24 2011

seafood curry rundown

Rundown is a classic Caribbean recipe that involves cooking fish and shell fish in coconut milk. The word rundown refers to the simmering down (reduction) of the coconut milk.

Ingredients:

2 tablespoons canola oil
1 onion, finely chopped
2 cloves garlic, minced
2 teaspoons fresh Ginger, peeled and finely grated
1 green bell pepper, diced
1 tablespoon Alice Shoals Jamaican Curry Powder
3 tomatoes—peeled, seeded and coarsely chopped
1/2 teaspoon Habañero pepper, minced
1 teaspoon fresh Thyme, chopped
Salt and freshly ground pepper to taste
2 cups unsweetened coconut milk
1 cup lobster stock
1 pound lump crabmeat
1/2 pound medium shrimp, peeled & deveined
3/4 cup chopped cilantro

Directions:

  1. In a deep, medium skillet, heat the oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, and just starting to turn golden.
  2. Add the bell pepper, garlic and ginger and sir to incorporate.
  3. Stir in the curry powder, and cook, stirring, until it just starts to brown.
  4. Add the tomatoes, habañero and thyme.
  5. Cook, stirring occasionally, until the tomatoes are just beginning to soften, about 2 minutes.
  6. Add the stock to deglaze and bring to a boil.
  7. Add coconut milk.
  8. Reduce heat and simmer, stirring occasionally, until the sauce is reduced by one-half, about 10 minutes.
  9. Add the shrimp, and stir into the sauce.
  10. Stir the crab into the sauce and allow to cook until sauce just returns to a simmer.
  11. Remove from heat, adjust seasoning with salt and freshly milled black pepper.
  12. Garnish with chopped cilantro and serve with steamed white rice and warm Coco flatbread.

Don Messina currently sits on the board of directors for Sandcastle Hospitality, and serves as the Executive Chef for Iguana Isle, an ” Island Inspired” company based in Naples, Florida . He has been inspired by his travels throughout the Caribbean to create his own blend of spices to help the average home cook to bring authentic flavors of the islands to their home.