A TASTE page 134

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Directions: In a small bowl,
combine oil, lemon juice, vine-
gar,pepper, cumin, and salt. Mix
thoroughly. Peel and slice onion
1/4 inch thick and pour mari-
nade over top. Marinate for 1
hour. Drain off liquid and lay the
onion slices on a hot grill. Grill
for 3 minutes per side. When
done, combine with remaining
ingredients in a medium bowl
until thoroughally mixed. Taste
for seasoning, and keep at room
temperature until ready to
serve.

•

carnta,g5

MOLE VERDE-GREEN
MOLE SAUCE

6 tomatillos
1 cup rich poultry stock
2 cups chopped Romaine lettuce
leaves (no stems)
112 cup cilantro leaves
6 poblano chiles, roasted and
ground
1/2 teaspoon cumin seed, roasted
and ground
1 teaspoon coriander seed,
roasted and ground
pinch anise seed, roasted and
ground
1/2 teaspoon salt
1 corn tortilla, dried in the oven
and chopped
2 tablespoons peanut oil

SHREDDED

Husk the tomatillos and wash
under hot water. Dry roast in a
skillet or under a broiler for
about 4 or 5 minutes. Place in
a blender with stock, romaine,
cilantro, poblanos, spices, salt,
tortilla and puree together. Add
peanut oil to a high-sided pan,
and heat until almost smoking.
Refry sauce at a sizzle for 3 to
5 minutes, stirring continuous-
ly. Strain the sauce, and serve
warm, not hot. Yield: 4 cups.

CEVICHE: A MARINADE

2 tablespoons fresh lime juice
2 tablespoons peanut oil
1 tablespoon unseasoned rice
vinegar
1 tablesp000n chopped fresh
cilantro leaves
1 serrano chile, seeded and
minced pinch of granulated
sugar

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In a mixing bowl, throughly
combine all the ingredients.
Serving suggestion: Use it to
marinate fish or chicken. The
flavors of the lime and cilantro
go together well. Fish and poul-
try should not be marinated for
too long, as the acid of the lime
juice will break down the flesh
and "cook" it too much. It is best
used the same day. Yield: About
1 cup.

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