I panicked and replied “Yikes, I’ll have to find a bad habit in a hurry.”
You may not believe it, but I really don’t eat junk food (categorized as having no nutritional value and usually high in fat, salt or sugar, and calories). If I do indulge on rare occasion, I’m definitely not ‘addicted’ — and there’s absolutely no junk food in my kitchen. But, I do have a guilty pleasure or two.
Guilty Pleasure vs. Junk Food. I classify ‘guilty pleasure’ as something with limited nutritional value (opposed to none) and, equally important, consumed in moderation (not addictively).
Wine would be #1. Number 2 would be chocolate-covered expresso beans. You can always find a package sitting on the corner of my kitchen work table, right between the fruit + vegetable basket and the wine.
I don’t eat them every day but, when I feel like a treat, the dark chocolate and the taste of coffee really does it for me. And, all it takes is one or two. That’s moderation!
I cleared the question of guilty pleasure vs. junk food for the challenge … so, chocolate-covered expresso beans it is. Now for the transformation.
• • •
My first thought was MOLE (pronounced moh-lay, no accent mark, I checked) — and I stuck with it! Mole is an aromatic sauce popular in Mexican cuisine. It has great depth of flavor. It also has many variations.
This is mine. x2.
SERVE IT COLD!
Holy Mole Granita, as an amuse bouche or an hors d’oeuvre.
For this presentation, frozen mole granita was placed in the bottom of each spoon and then presented with alternating shrimp and a simple avocado salad dressed with tomato, cilantro and fresh lemon juice.
SERVE IT HOT!
Moving on to the entree, I prepared well-seasoned shrimp in a hot skillet and white rice to accompany the cooked mole sauce.
A word about food styling and photography. I know the white spoons are so 20-10, but I couldn’t resist.
And just one more photo which I created on Big Huge Labs and thought was fun.
Tasting Note. It had been a long time since I tasted a mole sauce and I, happily, rediscovered its wonderful complexity of flavors. The granita worked well. It was fun as a small taste but if making it again, I would freeze a much smaller portion.
On the plus side, however, I have a container left in the freezer and I’m thinking I can pull it out at any time, cook it, and have another wonderful mole-sauced dinner.
Developing the Recipe. I looked at a recipe online for some guidance in creating the mole and then came up with this.
Note: FOODalogue suggests this recipe as a guide to food pairings and techniques to be experimented with…in your own kitchen…to your own spice and taste levels…and to your preferred portion sizes.
The round-up of everyone’s creations will be posted Friday on our hosts’ blogs. I can’t wait!