Posts Tagged With: cucumber

Brown Goddess Dressing; Copycat Recipe?

Brown Goddess Dressing!!!! A mole vinaigrette over a cucumber salad with mint and candied pepitas!!!!!


Long a fan of salad on the same plate next to a mole-sauced entree, the idea of a mole vinaigrette sounded familiar and spectacular. I came across a 2017 article mentioning this salad from a restaurant named Lalito, opened by chef Gerardo Gonzalez in New York. The restaurant is still there but Chef Gonzalez is not, and there’s no sign of any Brown Goddess Cucumber Salad, or anything else with the dressing on their current menu posted online. Not ever eating there myself, who knows.

With no further direction, I attempted Mole Dulce candied pepitas. I started with a cup of pumpkin seeds dry toasting in a pan on medium heat.

After they darkened and smelled toasty, I added a tablespoon Mano Y Metate Mole Dulce powder, a tablespoon sugar and a half teaspoon salt.

Stirring, I added a couple tablespoons of water and cooked until sticky and glossy. Then I transferred to a plate to cool.

For the Brown Goddess Mole Vinaigrette, I used the same skillet to cook a tablespoon Mole Dulce powder in a tablespoon of mild oil (grape seed) over medium heat.

When it was a fragrant paste, I added a tablespoon white wine vinegar and cooled completely.

I tossed two small sliced cucumbers into the room temperature pan, topped with tiny spearmint leaves and few candied pepitas.

After taking a photo and eating some, I sliced the third (slightly opaque from my too cold fridge) cucumber, and remixed all. Topped with the rest of the mint leaves and a handful of pepitas, it was a great little summer meal.

Categories: Cooking, herbs, Mexican Food, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , , , , , , , , , | Leave a comment

Mole Negro Grilled Burgers and Veggies

mealAmy here on a cloudy monsoon afternoon with a bounty of summer produce like long green chiles, Shishito peppers, okra, yellow squash and great tomatoes. It makes me want to grill and eat outside.

But my new friends want to try Mano Y Metate Mole, and the last thing I want is to make a formal meal. I wondered if burgers seasoned with mole powder would work…meat mix

Local pastured beef pairs well with the smoky, spicy, bold flavors Mole Negro in other forms, so that’s what I chose. I mixed the mole powder with not too lean meat and sent to the grill.

grilling burgers

cooked burgers

The juices from the cooked meat were infused with Mole Negro flavors. It exceeded my expectations.

tomatoes

I was thinking of a nice leaf lettuce to top burger, but that’s definitely not in season. Oh, tomatoes!

complete burger

Charred spicy meat, tomato, and a slice of sourdough whole wheat from Barrio Bread. Salt on tomato.

Without lettuce, I wanted something green in the meal. Wait, August means green chile!!!!!!

long green

And Shishito peppers, too small for the grill but great in a grill pan. Most are completely mild, but about one in 20, surprise! The skin is so thin no need to peel, and the seeds so small no need to clean. Too easy and great flavor.

shishitoes

Also, I rolled some beautiful fresh okra in a splash of olive oil and Mole Negro powder.

grilling okra

cooked okra

 

Grilled squash is one of my favorite foods in the whole world. I can’t grill without making some. First time with Mole Negro powder, though. It worked really well. Just toss with a splash of olive oil and sprinkle on mole powder to taste.

raw squash

grilling squashgriled squash2

 

 

 

 

 

 

 

cuke salad

For raw contrast, a quick cucumber salad with goat queso fresco, olive oil, black pepper and fresh basil.

Enjoy with prickly pear lemonade. Happy picnicking!

table

Categories: Cooking, herbs, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , , , , , , , , , , , , , | 2 Comments

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