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JR, that looks good too but I'm so done with Fall/Winter. Thanks David, nice idea as well.
I cut it in half, one of which was browned with sweet onions and garlic, pan deglazed and went into the crock pot with:
Taza chocolate
1 tomato
chicken stock and water
dried anaheim chiles
1 dried habanero
nutmeg, cinnamon, 2 cloves, bay leaves
Will be ready to shred tonight.
Other half I think I'm going to stuff with a duxelle using mostly white mushrooms, a few shiitake, tarragon and sherry, though that's still trending fall, so may just do a peach compote of some sort and stuff it with that, which might be good chilled with some kind of mayo and greens. Today is the first nice day in about a year I think, trying to focus on the coming warm weather. And mole tacos to come.
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Tru6 Restoration & Design
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