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Oaxacan Black Molé with Chicken Serves 10-12
Wine Recommendation: J. Lohr Hilltop Cabernet Sauvignon
Assistant Winemaker Karl Antink isn’t shy about his love for heat,
and has modi ed this exciting recipe, originally found in Gourmet Magazine. e many delicious spices and ingredients mean this is
a meal to wow your next large dinner party. If you have di culty sourcing chiles, you can pare down with a larger number chipotle chiles—just don’t include jalapeños! While the Valdiguié cools the spice with fresh, ripe berry and cherry avors, the Hilltop Cabernet’s supple richness complements the chocolate in the molé. Enjoy!
Chile Purée:
10 dried Pasilla chiles
5 dried Arbol chiles
5 dried Ancho Negro chiles 2 dried Chipotle chiles
2 dried Cascabel chiles
2 quarts boiling Water
Seasoning mixture:
1 white Onion, chopped
4-5 cloves Garlic, peeled
2 tbsp whole Almonds
2 tbsp whole raw Peanuts, shelled 1 stick Cinnamon
3-5 Black Pepper Corns
3 Cloves
1-2 Allspice Berries
1 slice Bread, torn into large pieces 1 ripe Plantain
1/2 cup Sesame Seeds
2 tbsp Pecans
2 tbsp Pepitas (pumpkin seeds) 2 tbsp Raisins
2 tbsp Prunes
Vegetable Oil
Tomato mixture:
1/2 lb Tomatoes
1/4 lb Tomatillos, husks removed 1/2 tsp dried Thyme
1/2 tsp dried Mexican Oregano 1/2 tsp dried Epazote
Chicken
6-8 lbs Chicken, cooked, roasted, grilled or stewed 4 oz Mexican Chocolate
1 dried Avocado leaf
2 quart Chicken Stock
(Continued on next page)
The Premier Culinary Guide to Fine Restaurants and Wineries www.sanfranciscocuisine.com 101
Overstuffed Italian Pork Meatball Sandwich
Serves 4, (about 12 to 15 meatballs)
1 lb ground Pork, lean 2 Eggs, whisked
1 tsp Garlic Powder
1 tsp Red Pepper Flakes 1 cup Bread Crumbs
1 cup Fresh Mozzarella Balls, about 12 to 15 of small size 1, 28 oz jar Tomato Sauce
Kosher Salt and Black Pepper, freshly cracked
Submarine-style Buns
• In a large bowl combine the whisked eggs, garlic powder and red
pepper akes. Add the ground pork and breadcrumbs and mix
together until evenly combined.
• Form the ground pork mixture into small meatballs, each the
size of a golf ball.
• Insert a mozzarella ball in the center of each meatball, taking
care to re-form the meatball around the cheese once it’s been
added. (The cheese should not be visible.)
• Place the tomato sauce in the bottom of a slow cooker and add
the meatballs on top.
• Turn the slow cooker on and cook over high heat for 6 hours or
low heat for 8 hours. Carefully rotate the meatballs after half the cooking time to make sure they cook evenly.
To serve:
• Place three meatballs plus sauce in a submarine bun. Serve.
San Francisco Cuisine Volume XV
Recipes