A dish always start somewhere. More precisely, it starts with a component that will be one of the main players on the plate. Sometime you continue the idea and are able to finalize it. Sometimes the idea just dies. It might come back one day mixed into a new thought at a better time.
Mole is a complex preparation that combines a lot of different elements to create a balance, usually between spicy, sweet and salty. But it is also interesting, from a gustatory point of view, to create greater clarity in that balance by combining these element side by side, to be eaten together but not necessary all at the same time.
In this dish pineapple mole is the main player. It is meant to be combined with a cooked lobster or a prawn. We did few different preparations of the mole and even though the overall taste was good, the different layers of taste were missing clarity. So we broke the mole into several pieces and the result is much more dynamic. The dish itself is not finished yet but it is very close.
Pictured here is roasted pineapple juice, passilla de Oaxaca and tomato, garlic and vanilla, green onion and chive.
beautifull plate! But where is the chocolade that is so typical for a good mole?
Posted by: Arendhermans | September 12, 2010 at 08:10 AM
another question: is that nice green color only onions? what kind of onion is that.
Posted by: Arendhermans | September 12, 2010 at 10:14 AM
@ Arendhermans - Not all moles have chocolate. Green, yellow and even some dark ones do not need it.
Posted by: Roberto N. | September 13, 2010 at 07:34 PM