How One Chef Is Fighting To Preserve A Cooking Tool As Old As Civilization Itself | Still Standing
Indigenous women in Mexico still make mole sauce using ancient tools like the metate grinding stone. We visit chef Evangelina Aquino Luis of Nana Vira in Oaxaca to see how she makes her chichilo mole for funerals.
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How One Chef Is Fighting To Preserve A Cooking Tool As Old As Civilization Itself | Still Standing
Mexican Mole
Mexican mole is a sauce, unlike anything I have ever experienced. Looking at the ingredients list, you may get a bit nervous...but fear not. This is a straightforward process to follow, and the end result is nothing short of incredible.
The recipe I used in this video is not exactly traditional (I had access to only a certain selection of chiles), but otherwise, I did my best at sticking closely to tradition here. Again, this is a truly special sauce and I assure you, should you dare to try this out, it'll result in something you won't ever forget.
Ingredients
1 whole chicken
1 stick butter
2 cups chicken broth
2 dried guajillo chiles
2 dried ancho chiles
3 dried chipotle chiles
1 dinner roll
2-3 corn tortillas
2 tomatoes
6 tomatillos
1 tbsp butter
2 yellow onions
1/2 head garlic
1/3 cup chopped peanuts
1/4 cup raisins
2 tbsp cumin seeds
1 tbsp dried thyme
3 cinnamon sticks
5 whole cloves
6 whole allspice berries
5 oz dark chocolate
1 cup chicken broth
3 tbsp white sugar
Salt (to taste)
1. Remove stems and seeds from all chiles and prepare all ingredients.
2. Wedge butter between skin and meat of chicken.
3. Add chicken to a pot with chopped onion, a handful of salt, and cover with water.
4. Cook at 300 Fahrenheit until chicken is soft and tender, about 2.5 hours.
5. Toast chiles in a dry pan until aromatic and slightly charred.
6. Add 2 cups of chicken broth to deglaze the pan. Then, add all contents to a blender and set aside.
7. Next, add your chopped tortillas and roll them into a dry pan and slightly brown. Add this to the blender and pulse.
8. Peel and chop your tomatillo and tomatoes (I subbed tomato paste and sauce). Add to the dry pan once again and blister a few minutes over medium-high heat. Add to blender and pulse.
9. Add 1 tbsp butter to the pan, then add one chopped onion, peanuts, raisins, cumin seeds, dried thyme, cinnamon sticks, cloves, and allspice berries. Cook until onions are softened.
10. Pick out whole spices (namely cinnamon sticks, cloves, and allspice berries), and add the remaining contents to a blender. Blend until smooth.
11. Pour this mixture into a larger pan over medium heat. Add chopped chocolate, more broth if needed, sugar, and salt.
12. Stir until well combined and reduce to the proper consistency.
13. Pour over chicken, rice, whatever you want! It is INCREDIBLE.
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HomeGoods Pastabilities / 7 Pasta Dishes In 30 Minutes - The Cookin' Camper
HomeGoods has some of the funkiest pasta shapes Zena and I have every seen, so of course we had to buy a bunch of them to try them! We bought 5 bags of Italian imported pasta, and made 7 fun and fabulous pasta dishes that almost all good enough to impress any guest! I couldn't tell the names of all the pastas because they are not labeled as clearly as American made pasta is! One pretty easy one to remember is farfalloni, and we used some variety resembling really tightly wound skinny cavatappi noodles. I hope that you enjoy watching us wing each of these weeknight suppers! The first dish we made was what I'm calling Spicy Lime Farfalloni Fredo With Chicken.
Spicy Lime Farfalloni-Fredo With Chicken (1:30:00)
- 500g farfalloni
- 2 thin cut chicken breasts
- 14.5 oz Prego Homestyle Alfredo Sauce
- 3/4 tsp black lime
- 1/2 tbsp onion powder
- 1/2 tbsp garlic powder
- 1/2 tbsp guajillo chili
- 1/4 tsp cumin
- 1/4 tsp chipotle chili powder
- 1/4 tsp szechuan peppercorn powder
- 200 grams tajin fiesta party mix
- 1 1/4 cup unsweetened cashew milk
- 4 oz parmesan
- 4 oz monterey jack
Olive Pasta With Ranch Roasted Green Beans (5:19:00)
- 250 grams maccheroni arrotalati al bronzo
- 1/2 lb fresh green beans
- 1 tbsp roasted walnut oil
- 1 tbsp ranch powder
- 1 jar Wicked Kitchen black olive pesto
- 8 tbsp unsalted butter
- 10 green olives with pimentos
- 1 tbsp ranch powder
- 2.5 oz parmesan
Baked Feta Pasta On Veggie Steroids (9:13:00)
- 1 lb sunchokes
- 1 pink zima golden tomatoes
- 1.75 oz micro arugula
- 1 lb frozen chopped spinach
- 8 oz red pear onions
- 1 lb mini sweet peppers
- 3/4 cup minced garlic
- 1 cup olive oil
- 1/2 tsp ground mustard
- 1/2 tsp celery seed
- 1/2 tsp dill seed
- 1 tbsp dill weed
- 1 tbsp basil
- 1 tbsp onion powder
- 1/2 tbsp black pepper
- 1/2 cup ranch powder
- 8 oz creamy feta
- 1 drained 15 oz can no sugar or salt added sweet peas
- 1/2 cup dealcoholized chardonnay
- 500 grams cappellacci pasta
Herby Buttered ICFCB Pasta (13:19:00)
- 500 grams i cavatappi fusilli corti bucati pasta
- 8 tbsp unsalted butter
- 4 oz parmesan
- 1/4 tsp black pepper
- 1/4 tsp new mexican red chili ground
- 1/2 tsp chevril
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/2 tsp parsley
- 1/2 tsp summer savory
Cinnamon Toast Pasta Chips (16:54:00) (shake the air fryer basket every 5 minutes)
- 250 grams maccheroni arrotalati al bronzo
- 3 tbsp cinnamon
- 1 tbsp honey powder
- 1 tbsp butter powder
- 1/4 tsp ground fenugreek seed
- 1/4 tsp ground star anise
- 1/4 tsp amchoor powder
- 5 tbsp white sugar
- 3 tbsp turbinado sugar
- 1 tbsp roasted walnut oil
- 1 tbsp toasted pumpkin seed oil
Beefy Creamy BBQ Ranched Pasta Nachos (20:03:00)
- 250 grams lasagnotti pasta
- 1 lb 96% ground beef
- 1/4 cup olive oil
- 4 tbsp ranch powder
- 8 tbsp parmesan cheese
- 2 tbsp black pepper
- 2/3 cup & 1/2 cup chipotle black pepper bbq sauce
- 12 oz monterey jack cheese
- 10 oz smokey mozzarella dip
- 8 oz white corn tortilla chips
- 1/2 cup mexican table cream
Spicy Mexinara Pasta Bake (26:37:00)
- 250 grams lasagnotti pasta
- 7 oz monterey jack
- 1 oz mexican cheese
- 1.5 tbsp taco seasoning ( Here's the recipe for the full batch of my taco seasoning!
1/8 tsp white pepper
3/8 tsp ground jalapeño pepper
1/8 tsp ground nutmeg
3/8 tsp ground coriander
3/4 tsp ground cumin
1/8 tsp ground cloves
3/4 tsp smoked paprika
1/4 tsp ancho chili powder
1/4 tsp garlic powder
1/4 tsp Mexican oregano
7/8 tsp onion powder
1 tsp basil
3/4 tsp Aleppo pepper
1/8 tsp chipotle Chile pepper
1/8 tsp hot Hungarian paprika
3/4 tsp marjoram
1/2 tsp rubbed sage
1/8 tsp bay leaf
1/4 tsp green chilis ground
5/8 tsp tsp cilantro
1 tsp white sugar )
- 354 g Mazzetta family recipe spicy marinara
- 1/2 cup mexican table cream
I have the time stamps listed for all of the recipes next to the recipe title so that you guys can easily jump to that section to hear the directs for the list of ingredients. Thanks soooooooooo much for watching this video!
PS:
THESE VIDEOS TAKE SOOOOOOOOOOOOOOOOOOOOO MUCH TIME EDITING AND SHIFTING HUNDREDS OF GIGS OF FOOTAGE BACK AND FOURTH BETWEEN ICLOUD, MY MACBOOK, AND MY IPHONE...but I REALLY APPRECIATE ALL OF ZENA AND I'S VIEWERS, so I hope you guys think it is worth all the hours!!!
Cottage Cheese Steak | Sanjeev Kapoor Khazana
A classic American Steak recipe for all vegetarians made using paneer, coated with flavourful herbs and roasted to perfection.
COTTAGE CHEESE STEAK
Ingredient
400 gram Paneer cut into 2 inch x 1 ½ inch thick slices
1 tbsp parsley, chopped
3 tsps mixed herbs, chopped
Crushed black pepper to taste
Salt to taste
1tsp red chilli flakes
4 tbsps olive oil
1 tbsp refined flour
½ medium yellow squash and green zucchini, sliced
1 cup coloured capsicum triangles
10 – 12 broccoli florets, blanched
1 carrot sliced and blanched
Sauce
1 tbsp butter
1 tbsp flour
1 cup veg stock
1 tbsp worcestershire sauce
Crushed black pepper to taste
Salt to taste
Method
1. Mix together parsley, fresh herbs, salt ,chilli flakes, olive oil and mix well, add paneer ,cornstarch mix well and set aside to marinate for 10 – 15 minutes.
2. In a bowl add yellow squash and zucchini, coloured capsicum, broccoli, carrots, remaining chilli flakes, salt ,black pepper powder, remaining mixed fresh herb, 1 tbsp olive oil and mix well.
3. Heat 1 tbsp olive oil in non stick pan add vegetable and sauté well and cook for 2- 5 minutes.
4. Heat remaining olive oil in same non stick pan place paneer and shallow fry till light golden from both the sides.
5. For sauce, add butter ,refined flour sauté till brown, add vegetable stock, worcestershire sauce, crushed black pepper and salt mix well cook for 2-3 minutes or until the sauce thickens.
6. Serve paneer steak with prepared vegetable and sauce.
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INGREDIENTES:
* 1 bolsa de spaghetti
* 2 chiles poblanos
* 1/4 cebolla
* 1 diente de ajo pequeño
* Sal y pimienta al gusto
* Crema ácida
* 2 cucharas de mantequilla
* Queso opcional ( no es necesario )
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No olvides compartir este video
Dale like ???????? si te ha gustado y déjame en los comentarios que receta te gustaría que recrearamos ❤️
Crème fraiche med paprika och chili
En kall lättlagad crème fraichesås med paprikapulver och chili som Ancho chili samt Chipotle chili; lökpulver, vitlökspulver, vitvinsvinäger och honung.
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