My wife incorporated her diet with bone broth, stock she makes from turkey necks and wings along with a split pigs trotter, and chicken feet for collagen oomph! Anyway, this past Thanksgiving we used the left-over turkey for tamales with red mole. The meat was perfect; moist and redolent of flavor. Realizing I had no lard for the masa, I decided to go with oil and ghee. This meant a third less fat as lard is semi-solid while oil and ghee are liquid. But I got a fantastic result. This included a delicious flavor, a thoroughly lighter texture and turkey meat that fully absorbed the fiery red mole flavors. Yeeee-ha!
In one of our first interviews from 2005, we invited Jacques Pepin into our kitchen. Years previously, Stir the Pots...