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Recipes

How To Make Sweet And Spicy Chocolate Covered Jalapenos

Many of us belong to a school of thought that firmly believe anything covered in chocolate will instantly be made better, whether it is candy, fruit, or in this case, jalapeño peppers.

In this month’s Foodbeast Recipe Challenge, the team was tasked to create something with chocolate as the unifying connector.

Foodbeast’s Oscar, the man behind the infamous Elote Ramen, decided to make chocolate covered jalapeños topped with marzipan candy. The peppers checked off many tasting notes that we’d never have dreamed would come from two such contrasting foods.

Check out the video to see how he made these!

Rounding out this week’s Foodbeast Recipe Challenge include Alyssa, Devin, Oscar, Costa, Peter, and Kimberly. Join us next time for another installment!

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Sweet And Savory Mole Dulce Turkey Will Impress Your Thanksgiving Guests

Thanksgiving is the time to enjoy some traditional season favorites. There’s the turkey, cranberries, mashed potatoes, gravy… and of course, a heaping basket full of abuela’s tamales.

While Thanksgiving may not be a Mexican holiday, it has integrated itself into Chicano culture, and this turkey is the epitomization of that fusion.

Made with Doña Maria Mole Original, this turkey comes with a depth of aromas and flavors your standard Thanksgiving bird is missing. It’s perfect to bridge together the sides of tamales and mashed potatoes that are sure to come with the annual tradition.

Everyone will be fighting for the two legs with the flavors going on in this bird. And even when the big holiday is all said and done, the leftover meat is going to make for some incredible recalentados.

This twist on a Thanksgiving turkey will be featured in Northgate Market’s upcoming holiday cookbook. But if you’re wanting to do a practice run or two before then, you can view the recipe, whose ingredients can also all be found at Northgate Market, below.

Ingredients

For the turkey
1 (13-pound) turkey, thawed, neck and giblets removed
8 tbsp (1 stick) unsalted butter, divided
10 cloves garlic, peeled
2 ribs celery, chopped
3 medium carrots, chopped
1/2 white onion, quartered
1 navel orange, quartered
Salt & pepper

For the Mole sauce
1 (16.75 oz) jar Doña Maria Mole Original
32 ounces turkey stock
6 ounces Mexican-style chocolate
1/2 yellow onion, roughly chopped
5 large garlic cloves, peeled
1 cinnamon stick
1 (15-oz) can whole roasted Roma tomatoes, strained
3 tablespoons raw shelled peanuts
3 tablespoons raisins
1 tablespoon pumpkin seeds
4 tablespoons sesame seeds, divided
2 whole cloves
1/4 teaspoon anise seeds
1/4 teaspoon coriander seeds
1/2 teaspoon whole black peppercorns
1/4 teaspoon ground allspice
1/8 teaspoon dried thyme
1/8 teaspoon dried oregano

For garnish
Fresh thyme
Fresh rosemary
Fresh oregano
Small navel oranges
Lemons

Directions

Step 1

Preheat oven to 450 degrees F. Place turkey in a large roasting pan, and season inside the cavity with salt and pepper. Stuff the cavity with 4 tablespoons butter, garlic, celery, carrots, onion, and orange. Rub the remaining butter on the skin of the turkey on the outside, then season the skin with salt and pepper. Roast for about an hour until skin is golden brown.

Step 2

While the turkey is cooking, add the mole paste into a large stock pot over medium-high heat. Add turkey stock, chocolate, onion, garlic, and cinnamon. Bring everything to a boil and stir frequently to melt the mole paste and chocolate. Cook for about 20 minutes, until the mole paste and chocolate has dissolved. Remove from the heat, then fish out the cinnamon stick.

Step 3

Pour your mole sauce into the blender, and add the remaining ingredients for the sauce. This includes tomatoes, peanuts, raisins, pumpkin seeds, 2 tablespoons of sesame seeds, cloves, anise, coriander, peppercorns, allspice, thyme, and oregano. Blend on low, as the liquid will be hot. Once all the ingredients are mixed, turn the speed to medium/high and continue to blend to a puree.

Step 4
Push the liquid mole sauce through a sieve into a large bowl. The sauce consistency should be velvety and yet thick enough to slowly run off a back of a spoon. Reserve 2-3 cups of mole sauce to serve with the turkey on the side, but use some to baste the turkey.

Step 5

Pour mole sauce over the turkey. Reduce oven temperature to 350° degrees and continue to cook, basting every 30 minutes for an additional two hours or until an internal temperature of 165 degrees is reached.

Step 6
Transfer turkey to a cutting board and allow to rest. Carve the turkey, and serve with spoonfuls of heated mole sauce and a sprinkle of sesame seeds.


Created in partnership with Northgate Gonzalez Markets.

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#foodbeast Brand Cravings Culture FOODBEAST Grocery Recipes SPONSORED

This Spooky Mac ’n Cheese Gets Its Dark Color From MOLE SAUCE

Mac and cheese is getting a serious upgrade with one of the most flavorsome sauces in the world: Mole.

This easy-to-make Mole Mac ‘n Cheese adds a rich complexity of aromas to the cheesy pasta, taking its taste to new heights. The recipe itself is quite simple, using a standard mac and cheese combined with the flavors of Doña Maria Mole and a little salsa picante. Together, they pack a wallop of flavor into each spoonful of this classic comfort food.

This is a quick and simple recipe to have on hand, as you can get all of the ingredients at Northgate Market with ease and it doesn’t take too long to make. Thus, it’s ideal for midweek meals or last-minute holiday dishes.

Northgate Market will have the entire recipe coming out in a cookbook early December, but if you want the full details beforehand, you can view it below:

Servings: 4-5

Ingredients
3 cups macaroni noodles
4 cups vegetable stock
1 8.25 oz jar Doña Maria Mole Mexican Sauce
3 tsp salsa picante sauce
2 Tbsp sugar
6 cups shredded Mexican mix cheese
Salt, to taste
1/4 cup cotija cheese
Cilantro for garnish

Directions

Step 1
In a medium saucepan, add a pinch of salt and bring water to boil. Once boiling, add macaroni noodles.

Step 2
Cook noodles for 7-8 minutes, or until tender, stirring occasionally. Drain water and set noodles aside.

Step 3
Start the mole sauce by heating vegetable stock in a separate saucepan or pot. Bring vegetable stock to a boil. Then, add in picante sauce, sugar, and Doña Maria Mole Mexican sauce. Stir with a whisk until all of the mole sauce has been incorporated.

Step 4
Reduce temperature on the mole sauce to low and add shredded Mexican style cheese and salt, to taste.

Step 5
Transfer the noodles into the Mole Sauce and fold until sauce is evenly incorporated. Once all the noodles are combined with sauce, transfer to a bowl, garnish with cotija and cilantro, and serve.  


Created in partnership with Northgate Market

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Features Hit-Or-Miss

What You Need To Know Before Setting Foot In A Mexican Restaurant Today

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Happy Cinco de Mayo! It’s surprising to realize, considering the popularity of the holiday here in America, how little we actually know about Cinco de Mayo. I bet you’ll be really shocked to hear that the Crunch Wrap Supreme is not the traditional dish that the people of Mexico will be eating today to celebrate.

To avoid everyone enjoying their tacos and frozen margaritas in ignorance, we bring you a few traditional Cinco de Mayo dishes that you can whip up in honor of the holiday, as well as a little history on the holiday itself. You are going to be the smartest person at the bar tonight.

The History

Cinco de Mayo is not Independence Day in Mexico.

via GIPHY

Contrary to popular belief, the Mexican Independence Day is actually September 16th, not May 5th.  The 16th is remembered as the day the Mexican war for independence began against the Spanish government in 1810. For this reason, El Grito de la Independencia in September is a much more popular holiday in Mexico than Cinco de Mayo, which is not very enthusiastically celebrated nationwide.

May 5th is the day of the Battle of Puebla in 1862, during which the guerilla troops of General Ignacio Seguin Zaragoza fought off Napoleon’s troops during a French invasion in 1862. The battle for the town of Puebla was a victory for the Mexican soldiers, marking a positive turning point against the French invasion. Sadly, Mexican troops would go on to ultimately lose that war against the French the following year.

Los Angeles has the biggest Cinco de Mayo celebration in the world.

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Including the Mexican city of Puebla. That’s saying something. The party is called Fiesta Broadway and has been a huge celebration since the 1990’s. Most major streets in L.A. are blocked off to host hundreds of thousands of people celebrating Hispanic heritage with food, music, dancing, and crafts.

The popularity of Cinco de Mayo in America was started by FDR.

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In 1933, President Franklin D. Roosevelt enacted the “Good Neighbor Policy”, which was meant to improve relations with Latin American countries and communities. It was because of this policy that Cinco de Mayo began to pick up steam in the 1950’s and 60’s and eventually became a national holiday.

Bonus Fun Fact: To this day, historians argue whether or not Herbert Hoover or FDR coined the term for the policy. Either way, drinking to improve national relations is fine in our book.

Alcohol companies in the 1980s influenced the modern day Cinco de Mayo.

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Even as the holiday became a little more well-known in the 50’s and 60’s, it wasn’t until the 80’s that Cinco de Mayo really became a part of American culture. Or at least to the extent that we know it now. Beer companies in the 1980’s started commercializing the holiday when they saw a prime opportunity to increase sales with a new drinking holiday.

And it worked. Time Magazine now lists Cinco de Mayo as the 4th drunkest holiday in the U.S., all thanks to the clever beer moguls of the 80’s.

The Grub

Mole Poblano 

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Mole (pronounced like the second syllable of guacamole), is the Spanish translation of the Aztec word for sauce, mulli. This dish originated in Puebla  and is a combination of Spanish and old-world Mexican cuisine.

This Cinco de Mayo mole has a killer combination of both spicy and sweet, with the kick of fresh chilies and the richness of dark chocolate. This mole is traditionally served over boiled chicken or turkey and topped with sesame seeds.

Chiles en Nogada

Chilies en Nogada

This celebrated dish of Puebla was said to have been made in the convent of Santa Monica for the visit of Emperor Agustín de Iturbide in 1821. Agustín de Iturbide was Mexico’s first emperor after the country won its’ independence from Spain, so his visit was a pretty big deal to the small town of Puebla.

Decorated in the colors of the Mexican flag (red, green, and white), chilies en nogada is a sweet picadillo that has been stuffed with savory peppers, dipped in egg batter, fried, and then topped with a rich walnut sauce, pomegranate seeds, and parsley.  Having some people over for Cinco de Mayo? Skip the tacos — whip up this drool-worthy dish instead.

Chalupas

Chalupas_poblanas_de_Analco

We bet you’ve heard of this one before. Chalupas are a traditional street food of Puebla, dating back to when vendors would set up their stands outside of the Aztec temples to feed those who came to worship. The origin of the name is foggy, but most people tend to think the name is borrowed from the Aztec boats (also called chalupas) that were used in the city of Tenochtitlan.

If you’ve never indulged in a chalupa before, it’s basically a thick tortilla baked in two types of salsa and garnished with shredded chicken. This traditional street food is not difficult to make and will give you a whole new appreciation for Cinco de Mayo.

We hope that, in between tequila shots, you appreciate your new found historical knowledge of Cinco de Mayo. Now, go forth and bring us some chalupas.

 

 

 

 

 

 

 

Categories
Fast Food

HOLY MOLE: This Restaurant Has Chicken Mole Pizza

Mellow-Chicken-Mole-Pizza

Nothing beats a nice hearty serving of chicken mole. What if one were able to combine those awesome flavors with, let’s say, a pizza. East Coast pizza chain Mellow Mushroom took the initiative in combining the two very unrelated dishes into a single pie. It actually looks pretty good.

The Fully Blazed Chicken Mole Pie is made with their signature “Mellow Dough” and based with a Mexican mole sauce. The pie is topped with grilled chicken, caramelized onions, mushrooms and mozzarella and feta cheese. In keeping with the mole theme, the chain also offers a chicken mole sandwich, the Holy Mole Hoagie. The hoagie is made with grilled chicken tossed in mole sauce and topped with roasted poblano peppers, caramelized onions, mushrooms, mozzarella and feta cheese on a hoagie roll. So it’s essentially the pizza in a sandwich.

Any East Coasters want to send us some?

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Brand

Glazed Bacon Rollups, Loaded Potato Pinwheels and 18 More Ingenious Recipes from the Pillsbury Bake-Off Contest

You may know Pillsbury for their giggly mascot, fun-to-break crescent cans, or highly necessary DIY cronut recipe. But for the past 65 years, the Doughboy has kept busy with yet another passion project: the million dollar Pillsbury Bake-Off Contest.

This year, entrants may submit original recipes that use seven ingredients or less online at www.bakeoff.com and the 100 finalists will move on to, well, the finals, this November in Nashville, Tenn. It’s all very big and impressive, but can we focus on the fact that the grand prize winning recipe is worth $1 million dollars? That’s right, $1 million. With six zeroes.

We decided to round up our favorite Bake-Off Contest recipes from over the years, including — brace yourselves — strawberry and chocolate sugar cookie crepes, glazed bacon rollups and bacon egg breakfast bites. Best part? Yes, you can totally D them Y.

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Bacon-Egg Breakfast Bites

Bacon-Egg-Breakfast-Bites

It’s in the name: bacon and egg and breakfast. That alone should be enough to wake you up, but these darlings also feature whole crescent rounds nestled around slices of bacon and egg-washed tater tots.  Ahem.

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Mini Italian Shepherd’s Pies

Mini Italian Shepherd's Pies

Warm dollops of a creamy cheese and spinach mixture top off these mini meat pies. Pro-tip: toss some spicy sausage or chorizo in there for a neat little kick.

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Poppin’ Fresh Barbecups

Poppin' Fresh Barbecups

It was in 1968 that Pillsbury first introduced its refrigerated fresh dough. It was also the year this recipe, named after the Doughboy AKA “Poppin’ Fresh,” came out. This recipe is simple, but classic: ground beef, barbecue and flaky biscuits topped with cheese. Try using mac & cheese over shredded beef for an instant upgrade to 2014.

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Chicken Satay Tacos

Chicken Satay Tacos

Dare to dream. This recipe from Illinois swaps out your regular flour tortilla with a flattened out Pillsbury Grands! Homestyle Biscuit for quite possibly the flakiest, butteriest soft taco you ever did see.

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Loaded Potato Pinwheels

Loaded Potato Pinwheels

It’s almost summer, which means infinite barbecues, and endless opportunities to convince your guests to go back for seconds or thirds. And is there any better way than with potatoes and bacon? Didn’t think so… and neither did the Bake-Off Judges, who crowned this recipe the $1 million grand prize winner at last year’s contest.

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Glazed Bacon Rollups

Glazed Bacon Rollups

The maple bacon combo is nothing new, but this recipe ups the ante as it’s practically a maple bacon sweet roll, so, yes please. Surprise ingredients like Dijon mustard and sliced green onions provide an extra textured tang that sounds just crazy enough to work.

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Baked Chorizo Chili Quesadilla

Baked Chorizo Chili Quesadilla

Part quesadilla, part empanada, this almost mash-up uses a refrigerated pie crust to house spicy chorizo chili, corn, chopped onions and pepper jack cheese. Party hearty.

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Spicy Asian Shrimp Stromboli

Spicy Asian Shrimp Stromboli

More fun with fusion! Refrigerated pizza crusts wrap around panko or breaded shrimp dressed in hot pepper jelly, Sriracha and orange marmalade. Just call it a bougie pizza pocket.

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Mocha Latte Bacon Danish

Mocha Latte Bacon Danish

Coffee is crack. Bacon is crack. Chocolate hazelnut spread is crack. A semifinalist in last year’s 46th Pillsbury Bake-Off Contest, this mocha latte bacon Danish features all three. Strangely it didn’t advance to the final round. No, we don’t understand why either.

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Spicy Mole Pork Burritos

Spicy Mole Pork Burritos

Mole? Ole! The homemade mole sauce adds a spicy punch to these burritos. Wrap it all in a flour tortilla for a Mexican inspired “concoction.”

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Mole Style Pulled Pork Sandwiches

Mole Style Pulled Pork Sandwiches

Damn Pillsbury, is there any bread you don’t make? Featuring their refrigerated French crusty loaf, these mole pulled pork sandwiches use Jif Chocolate Flavored Hazelnut spread for the chocolate. Top the whole thing off with blue cheese cole slaw for a (nearly) instant bistro style lunch.

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Feta and Kale Stuffed Breakfast Waffles

Feta Kale Stuffed Breakfast Waffles

Waffle tacos are great and all, but for the little more health-conscious, consider trading out your maple syrup and egg product for feta cheese and kale. And made with flattened Pillsbury Refrigerated Crescent Dinner Rolls, this is a total rethinking of the waffle sandwich. We’d love ours topped with pesto.

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Crispy Potato Barbecue Stacks

Crispy Potato Barbecue Stacks

Do you prefer your sandwiches with bread buns or hash brown buns? If you answered the former, allow this recipe to prove to you why you’re so, so wrong. The secret is in the bread crumb topping, which provides a crispy, dry surface to wrap your messy barbecue-y fingers around.

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Greek Quesadillas

Greek Quesadillas

Take the makings of a Greek salad and transform them into a meal even meat-eaters can understand. These Greek quesadillas were finalists at the 41st Pillsbury Bake-Off Contest in 2004. Fun fact: Target-famous designer Isaac Mizrahi designed the finalists’ aprons that year.

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Oriental Snack Mix

Oriental Snack Mix

This is a quick, zesty party mix using, among other things, Bugles original corn snacks, Chex cereal, soy sauce and wasabi peas. Just make sure to give your guests fair enough warning about the wasabi peas’ heat, and watch them refill their plates (and drinking glasses) again and again and again.

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Mini Ice Cream Cookie Cups

Mini Ice Cream Cookie Cups

Winner of the $1 million dollar grand prize in 2010, this recipe is insanely simple, and just involves taking the Pillsbury Ready-to-Bake! sugar cookies and molding them in a muffin tin into the perfect pint sized ice cream cups.

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Pineapple Galette with Caramel Rum Sauce

Pineapple Galette with Caramel Rum Sauce

Galettes are pretty much artisan-looking, free-form fruit tarts, which is nice when you think about all the extra imperfect crevices this caramel rum sauce gets to flow over.

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Java-Glazed Cinnamon Rolls

Java Glazed Cinnamon Rolls

Instant coffee-drowned cinnamon rolls make for the ultimate jittery indulgence. Pro-tip: don’t feed this to children.

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Pumpkin Ravioli with Salted Caramel Whipped Cream

Pumpkin Ravioli with Salted Caramel Whipped Cream

Have you ever had a ravioli made out of crescent dough? Neither had we, but after seeing this picture, can you really afford not to? Subtle, sweet nuttiness comes from all sides in the form of salted caramel whipped cream and pumpkin and pecans. Is it possible you’re still not convinced? This recipe won the contest’s $1 million grand prize in 2012.

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Strawberries and Chocolate Sugar Cookie Crepes

Strawberries and Chocolate Sugar Cookie Crepes

Sugar cookie dough is fine on its own, but transforming the dough into a crepe? GET IN MY BELLY. Bring your strawberry and chocolate hazelnut friends.

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Cravings

Craving: Sirloin Bacon Jalapeno Almond Mole

An almond mole sauce that is described as “the mexican equivalent of a hearty, smoother, vodka pasta sauce” (EpicPortions). The dish is further topped with sirloin tips, bacon, and slices of jalapeno. If you’re ever in Salt Lake City, UT, the place to check out for this dish is Red Iguana!