With May winding down and June right around the corner, I've committed my talents to more warm-weather cooking. For the past few years I usually pull out my copy of Summer Cooking by Elizabeth David sometime in April and flip through it for inspiration and insight, and now that the warm weather seems to have finally arrived I've gotten back into the swing of grilling and roasting and exploring some of those exotic deep-south and South-American flavors.
One of those "flavors" I like a lot comes from a simple Mole sauce. Thinking of Mole, I decided to use a Chocolate Cherry Doctor Pepper and a "beer-can roaster" that my brother and his fiance gave us to make a Chocolate Cherry Chicken Mole. While the flavor was really impressive, I'm just not sure about the technique involved. I did my chicken in the oven and the overall product was good, just not as juicy and chocolate-cherry as I had expected.
I look forward to experimenting with this a little more, in addition to some of the other "summer" foods I already have in my repertoire - especially Grilled Barbecue Flat Irons.
In the meantime, my summer challenge is to hit as many Cincinnati barbecue restaurants as possible. There are quite a few BBQ places of note fairly close, including Symmes Tavern and Burbanks, so I'm hoping Kerrie and I can to a lot of them before September 1'st.
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