Wednesday, October 25, 2006

Turkey Breast Mole with Orange Salad and Re-fried Beans

Mole sauce is one of our favorites and also very com-plicated to make. So, we didn't....we got it from a bottle that my brother sent me. For those of you not familiar with mole, it is cocoa based and while not sweet, it has a definate chocolate taste. We prepared the mole according the the package directions and coated a boneless turkey breast with it. The meat was precooked so we cooked it at 350 F for about an hour. The salad was sliced oranges and thinly sliced sweet onion (or red onion) and kalamata olives. The dressing, found at , a very nice site, by the way, was made by mixing 3/4C oil with 1/4C terrigon vinegar, 1t sugar, 1/4t chili powder, 1/4t ground cumin, 1/4t dry mustard, 1/4t dry thyme, 1/4t paprika, 1/4t Worchestershire sauce and a dash of Tabasco to suit. One clove of garlic, halved, was soaked in the mixture for about an hour before dressing the orange mixture. The proportions were altered a bit from the original because of personal taste. The re-fried beans were canned. We served a Pinot Grigio from Cavit



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