A booze hounds book for chow hounds. James Waller joins forces with caterer Ramona Ponce to expand his "mixology" franchise. I have given away many of his Drinkology: The Art and Science of the Cocktail to all my budding cocktail shakers and those who were looking to brush up on their mixing skills. Drinkology EATS: A Guide to Bar Food and Cocktail Party Fare offers up the nosh to keep the drinking going.I thought of this because of one single recipe. It answers quite effectively, the age old question of what to do with all that leftover turkey. While this recipe is for chicken, I think you can safely substitute turkey. And, you can dispense with the cubes and just let the leftovers be as ragged as they can be. Waller and Ponce recommend using Dona Maria mole. It is concentrated so half a can will do.
Chicken Cubes with Mole
about 4 ounces condensed commercial mole, such as Dona Maria
2 cups chicken broth
2 large chicken breasts, about 1 1/2 pounds
1/4 cup sesame seeds
In a small saucepan, combine the condensed mole and chicken broth. Cook over low heat, stirring constantly, until the sauce is thickened, even-textured, and hot.
Broil the chicken breasts until cooked through, about 7 minutes on one side and 4 minutes on the other. (Slice one of the breasts at its thickest part to make sure it is completely cooked; if still pink in center, return to broiler for 1 - 2 additional minutes.)
Allow the breasts to cool slightly before handling. Cut them into 1 -inch cubes, discarding the irregular pieces. (You should end up with at least 24 cubes.) Spear each cube with a cocktail pick, dip it into the mole, and arrange the mole-coated cubes on serving tray. Sprinkle with sesame seeds and serve.
Somewhere on that leftover turkey, you have 24 cubes, or maybe just 12. Try this on any leftover turkey and add some rice and beans. It makes for an easy and different approach and gives a positive spin on, "Turkey, again."
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