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Pureed sauces are slightly more complex than basic ones. One example is Mexican Mole - a classic combination of chilies and chocolate. All sauces hinge on balancing flavors to build complexity, and this one is no different. A few hints: Remember to soak chilies well - preferable overnight. Use dark meat for braising because white meat becomes too tough. Save your soaking liquid in case you need to thin your mole later. And don't forget - no need to toast ground spices because they'll probably burn
Spike works as the chef de cuisine at Tribeca's new hotspot restaurant, Mai House, owned by the renowned restaurateur Drew Nieporent. Mai House was named as one of the New York Times' top ten best new restaurants of 2007. Born in Montreal, Canada and trained in classic French cuisine in restaurants around the world. Spike has worked with Gerard Boyer at Les Crayeres, Thomas Keller at Bouchon and The Maccioni Family at Le Cirque. Spike believes in learning the basics to become the best. His latest venture is opening a new chain, Good Stuff Eatery, with his family (first location opening in Washington D.C. later this year) The new restaurant features his weaknesses -- hamburgers, hot dogs, fries and milkshakes.
