Platinum Chef time!!! This is my first venture into “competitive cooking” and it went well, though it was touch and go for a while! When I heard the ingredients, the first thing I though was ‘MOL-E!” (And not mole like from Austin Powers- moley, moley, moley… dirty mole, mooooole. Like the Latin inspired sauce pronounces moe-LAY.) Garlic, cilantro and chocolate- that’s a mole. Now… yogurt and sweet potatoes… Well, why not use a little Indian inspiration to add some extra flavors in. This is a chance to push ourselves right? And I’m happy to say it actually came out quite tasty- a little zippy, but all around good. I might even make it again!
We'll see what the other Platinum Chefs come up with in the next week. Check out the final results at Cara's blog!
Marinade and Meat
- 1/2 Lb. Lamb
- 1/2 Lb. Chicken, Tenderloins
- 1 6 oz. Non-Fat Plain Yogurt
- 1 Clove Garlic, crushed
- 1/2 of 1 Onion, chopped
- 1 Tbsp. Lemon Juice
- Dashes of Garam Marsala, Turmeric, and Cumin
- Mix together yogurt, garlic, onion, lemon juice, and spices in a shallow glass/ ceramic dish.
- Cover and let sit in fridge for at least 3 hours, preferably overnight.
- When preparing mole sauce, grill meats over med-high grill heat until cooked. Remove from grill, let sit for a few minutes, and then cut into bite sized pieces. Keep pieces at hand for final steps of overall recipe.
- 1/2 of 1 Onion, coarsely chopped
- 1/2 Orange Pepper, coarsely chopped
- 2 Tomatoes, chopped
- 1/2 Fresh Jalapeno Pepper, chopped (I used 1 full in my version and it was a little too spicy for our tastes.)
- 2 Tbsp. Cilantro, chopped
- 1/2 of a Sweet Potato, chopped
- 2/3 C. Water
- 1 Tbsp. Unsweetened Cocoa Powder
- 1 Tbsp. Chipotle Powder
- 1/2 Tbsp. Garam Marsala
- 2 tsp. Cumin
- 1 tsp. Sesame Seeds
- 1/2 tsp. Each of Cinnamon, Ginger, and Nutmeg
- In a medium sauté pan, heat a splash of olive oil over medium heat. Add in onions and peppers and sauté until aromatic. Add in tomato and simmer until tomato reduces some.
- In a separate small pan, cook the sweet potatoes over medium heat until tender. (Maybe I could have cooked the sweet potato with everything else, but I kept it off to the side since I wasn’t sure if it would be good the way I intended it.)
- Into the tomato pan, add in the spices including the cilantro and cocoa. Continue simmering, adding in the water to sauce to keep it from burning and sticking.
- Once sauce is well cooked and blended in the pan, pour entire pot into a blender and add in the sweet potatoes. Puree until it is thick and smooth. Return to pot and keep on low heat until ready to serve.
- Serve entire grilled meats, mixed, and mole together with a bed of plain white rice. If desired, shred some sweet potato and quickly fry and use as a garnish.