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Porterhouse Steak with Mole Poblano
by Chef Daniel
RECIPE

Serves 8-10

A thick, dark sauce that combines native Mexican ingredients, such as chiles, chocolate, nuts, raisins and garlic which are then blended with Oriental spices such as cinnamon and cloves. Mole Poblano can be enjoyed with almost all poultry or meat dishes. Buen Probecho!

2 dried mulato chiles (or ancho chiles)

3 cloves garlic

1 cinnamon stick (preferably mexican)

2 whole cloves

1 teaspoon cumin

¼ cup almonds

1 bay leaf

1 tablespoon chipotle powder

1 tablespoon cayenne pepper

1 tablespoon smoked paprika

2 sprigs fresh thyme

2 oz bittersweet chocolate

¼ cup raisins

¼ sesame seeds

2 cups chicken stock

kosher salt & freshly ground pepper

Instructions:

1. Toast mulato, garlic, cloves, almonds and bay leaf in a dry skillet over low heat for 5 minutes.

2. Add these items and remaining items into blender (adding one cup of chicken stock gradually to help blend) and blend till smooth.

3. In a small stock pot mix paste with remaining chicken stock and bring to boil. Blend once more till smooth.

Chef Daniel has been serving as Executive Chef at Wolf & Lamb for over three years, Daniel brings 13+ years of fine dining experience working in some of New York’s most premier restaurants honing his craft and learning from the industries top chefs. Daniel is driven by a fierce passion for food and hospitality committed to bringing you the very best in kosher dining.



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