2 lb. Langostinos or Big Shrimp
1 Large Sliced onion
4 Garlic cloves
1 lb. Tomatillos chopped
1 Cup Hulled pumpkin seeds (pepitas)
10 Large sprigs cilantro
3 Small romaine leaves chopped
½ Cup Sesame seeds
3 Serrano peppers chopped
2 Cups Chicken broth
1 Tblsp Vegetable Oil Salt and pepper to taste

Pumpkin seeds and sesame seeds: Set a large sauté pan to medium heat and
pumpkin seeds and sesame seeds. Spread them out and toast, stirring often
until all have popped and turned golden (no darker or they will be bitter).
Spread out on a plate to cool; reserve a couple of tablespoons for garnish.

Mole: In a blender combine the cooled pumpkin and sesame seeds with onion,
garlic, tomatillo, cilantro, romaine and Serrano chiles. Add 2 cups of
chicken stock and blend until pureed. Heat oil in a heavy sauce pan over
medium heat. Add the puree and stir constantly until very thick, about 10
minutes. Stir more broth if it's too thick, partially cover and simmer for
20 minutes. Scrape the sauce into a blender, loosely cover and blend to a
smooth puree, return the puree sauce to the pot and simmer for another 10
minutes and test for seasoning.

Langostinos: Peel the langostinos or shrimp leaving the final joint and the
tail intact. One at a time, devein the longostinos or shrimp by laying each
one flat on your cutting board and making a shallow incision down to the
back dark intestinal track and scraping it out. Put langostinos in a bowl
along with chopped garlic and vegetable oil to marinate for 1 hour. Turn on
your grill to medium heat add oil and lay the langostinos on the grill and
add salt and pepper to taste. Cook for 3 minutes then turn them over and
cook for another 3 minutes.

Plating: On a 12 inch plate put your rice or potatoes in the middle of the
plate pour green mole around the plate. Place langostinos and serve.

Gunner wrote:
> 2 lb. Langostinos or Big Shrimp
> 1 Large Sliced onion
> 4 Garlic cloves
> 1 lb. Tomatillos chopped
> 1 Cup Hulled pumpkin seeds (pepitas)
> 10 Large sprigs cilantro
> 3 Small romaine leaves chopped
> ½ Cup Sesame seeds
> 3 Serrano peppers chopped
> 2 Cups Chicken broth
> 1 Tblsp Vegetable Oil Salt and pepper to taste

The tomatillos would tend to turn brown, if the romaine lettuce and the
serranos didn't help the mole stay green...

"The Galloping Gourmand" > wrote in message
ups.com...

Gunner wrote:
> 2 lb. Langostinos or Big Shrimp
> 1 Large Sliced onion
> 4 Garlic cloves
> 1 lb. Tomatillos chopped
> 1 Cup Hulled pumpkin seeds (pepitas)
> 10 Large sprigs cilantro
> 3 Small romaine leaves chopped
> ½ Cup Sesame seeds
> 3 Serrano peppers chopped
> 2 Cups Chicken broth
> 1 Tblsp Vegetable Oil Salt and pepper to taste

The tomatillos would tend to turn brown, if the romaine lettuce and the
serranos didn't help the mole stay green...

sorry I miss the point here?

Gunner wrote:
> "The Galloping Gourmand" > wrote in message
> ups.com...

> The tomatillos would tend to turn brown, if the romaine lettuce and the
> serranos didn't help the mole stay green...
>
> sorry I miss the point here?

That is the point. The romaine lettuce is there to make the mole verde
green. If you used tomatoes, it would be red.

"The Galloping Gourmand" > wrote in message
ups.com...
>
> Gunner wrote:
>> "The Galloping Gourmand" > wrote in message
>> ups.com...
>
>> The tomatillos would tend to turn brown, if the romaine lettuce and the
>> serranos didn't help the mole stay green...
>>
>> sorry I miss the point here?
>
> That is the point. The romaine lettuce is there to make the mole verde
> green. If you used tomatoes, it would be red.
>

Sorry , I still miss your point. What Tomatoes?

"Gunner" <gunner@ spam.com> wrote in message
...
>
> "The Galloping Gourmand" > wrote in message
> ups.com...
>>
>> Gunner wrote:
>>> "The Galloping Gourmand" > wrote in message
>>> ups.com...
>>
>>> The tomatillos would tend to turn brown, if the romaine lettuce and the
>>> serranos didn't help the mole stay green...
>>>
>>> sorry I miss the point here?
>>
>> That is the point. The romaine lettuce is there to make the mole verde
>> green. If you used tomatoes, it would be red.
>>
>
> Sorry , I still miss your point. What Tomatoes?

Ok, do you not see the Pattern GG?

Gunner wrote:

> >>> "The Galloping Gourmand" > wrote in message
> >>> ups.com...
> >>
> >>> The tomatillos would tend to turn brown, if the romaine lettuce and the
> >>> serranos didn't help the mole stay green...
> >>>
> >>> sorry I miss the point here?
> >>
> >> That is the point. The romaine lettuce is there to make the mole verde
> >> green. If you used tomatoes, it would be red.
> >>
> >
> > Sorry , I still miss your point. What Tomatoes?
>
> Ok, do you not see the Pattern GG?

Oh, yes, I do see larger patterns. The beginner needs recipes and
follows them blindly, often not understanding the function of each
ingredient. Once the purpose of the ingredients are understood, the
experienced cook doesn't need the recipes anymore.

The various moles are colored by particular vegetables. That's what I
was remarking on.

"The Galloping Gourmand" > wrote in message
oups.com...
>
> Gunner wrote:
>
>> >>> "The Galloping Gourmand" > wrote in message
>> >>> ups.com...
>> >>
>> >>> The tomatillos would tend to turn brown, if the romaine lettuce and
>> >>> the
>> >>> serranos didn't help the mole stay green...
>> >>>
>> >>> sorry I miss the point here?
>> >>
>> >> That is the point. The romaine lettuce is there to make the mole verde
>> >> green. If you used tomatoes, it would be red.
>> >>
>> >
>> > Sorry , I still miss your point. What Tomatoes?
>>
>> Ok, do you not see the Pattern GG?
>
> Oh, yes, I do see larger patterns. The beginner needs recipes and
> follows them blindly, often not understanding the function of each
> ingredient. Once the purpose of the ingredients are understood, the
> experienced cook doesn't need the recipes anymore.

No, you do not see anything and this is as much BS as the rest of your
posts. You screwed this one up too Bogger, plain and simple

Gunner wrote:

> No, you do not see anything and this is as much BS as the rest of your
> posts. You screwed this one up too Bogger, plain and simple

You must be taking my comments about use of various vegetables to color
sauces as some kind personal criticism.

Oh, well...

Gunner wrote:
> 2 lb. Langostinos or Big Shrimp

We'll have to see if we can order up some Piguas! It should only take
3-4.

Jack

"Jack Tyler" > wrote in message
ups.com...
>
> Gunner wrote:
>> 2 lb. Langostinos or Big Shrimp
>
> We'll have to see if we can order up some Piguas! It should only take
> 3-4.
>
> Jack

Yes I saw this recipe I was picturing those Pigua when I posted this. I have
been looking for a Red chile one to post that I think would befit this one

I have had a Devil shrimp in Italy ( really not a "traditional"
dish),similar Chilli shrimp dishes in Asia and of course the Cajun shrimp
in LA. These are the typical 36-51 size with a red chile sauce ( a side
note the red chilli /garlic Crab is one of my favorite dishes).. I suspect
Camarones al Mojo de Ajo is a similar dish in Mexico.

I would love to see some different recipes for this Pigua, especially like
to see one along the lines of using a Island MoJo, a Caribbean sea
influence.

Gunner wrote:
( a side
> note the red chilli /garlic Crab is one of my favorite dishes).. I suspect
> Camarones al Mojo de Ajo is a similar dish in Mexico.

This is off-topic, but would love to see your favorite recipe for
Singapore Chilli Crab.

Jack