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COOKING WITH COMMUNITY® COFFEE NEVER TASTED SO GOOD

During the 26th Annual WYES SEASON OF GOOD TASTES coffee and wine pairing dinners, held between October 2017 and January 2018, chefs were asked to use Community® coffee as an ingredient in one or more of their courses. The creativity of the chefs was quite tasty as each chef showcased their entries at a dining event. Each dinner guest was then asked to judge the dish on presentation, taste, originality and creativity of coffee usage to select the top performer.

Susan-Spicer-MoleWYES and Community Coffee Company are pleased to announce Chef Susan Spicer of Mondo as the 2017 Cooking with Community® Coffee Contest winner. Chef Susan Spicer won for her Seared Duck Breast featuring Community® Signature Blend Dark Roast Coffee Mole served with a Poblano‐Pumpkin Tamale and Toasted Pepitas.

At Mondo restaurant located in New Orleans, Chef Susan Spicer focuses on bringing her guests the best Louisiana fare with global influences. She has been kind enough to provide us a copy of her award winning recipe. Enjoy!



Dark Roast Mole
Provided by Chef Susan Spicer

Ingredients:

  • 4 cups Community® Signature Blend Dark Roast Coffee
  • 3-4 dried pasilla chiles
  • 3-4 dried guajillo chiles
  • 2 dried ancho chiles
  • 1 cup onion, diced
  • 10 garlic cloves
  • 1 bunch of cilantro
  • ¼ cup toasted sesame seeds
  • ¼ cup toasted pumpkin seeds
  • 2 6-inch corn tortillas
  • 1 cinnamon stick
  • 3 whole star anise
  • 5 whole cloves
  • Salt to taste

Directions:

I first take all the dried chiles, remove the stems, and place them on a pan in a 375 degree oven.  Let them toast for 5-6 minutes or until aromatic. Then, in my slow cooker I place the toasted chiles, onion, garlic cloves, cilantro, corn tortillas and both toasted seeds with the Community® Signature Blend Dark Roast Coffee.  You want to make sure that there is enough coffee to cover the other ingredients.

I make a satchel using cheese cloth and put the cinnamon stick, star anise and whole cloves inside. You can use a tea diffuser if cheese cloth isn’t available. Just break down the cinnamon stick to fit.

I find the longer the ingredients are in the slow cooker the better. Overnight is best if possible. When making this recipe for the WYES dinner it was allowed to cook for a week in the slow cooker. I just added water when necessary. When ready, remove the satchel and blend ingredients in a blender until smooth. Add salt to taste. This sauce is rich and spicy. It can stand up to duck, beef or almost any game meat.


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