Ming says: Mexico has given us so many wonderful foods, but one of my favorites is mole, a thick blend of onion, garlic, different chiles, and ground seeds that varies from region to region. When I first cooked with it, I discovered it was a natural for Asian flavorings as well.

Makes 2 cups

• 2 large onions, chopped
• 1/4 cup garlic, chopped
• 1/4 cup ginger, chopped
• 4 serrano chiles, chopped
• 1 cup red wine
• 1 cup dried cranberries
• 1/2 cup water
• 1 tablespoon minced thyme
• 3 tablespoons toasted black sesame seeds
• 1/4 pound dark unsweetened chocolate, chopped
• Kosher salt and freshly ground black pepper
• Canola oil for cooking

In a large sauté pan coated lightly with oil over medium-high heat, sauté shallots, garlic, ginger and chiles until caramelized. Deglaze with red wine, scarping up any browned bits on the bottom of the pan. Add cranberries and water and reduce by half. Transfer to a blender and blend until smooth. Season with kosher salt and freshly ground black pepper to taste. With blender running, add thyme, sesame seeds and gradually add chocolate. Check again for flavor and season if necessary.

To make Asian Mole Sauce, use a 1:1 ratio of mole to chicken stock.

>>Use this Master Recipe in Duck Breasts with Asian Mole and Jicama-Haricots Salad by guest Chef Ted Allen.

>>This recipe appears in Episode #401.

>> For additional recipes and more, visit www.ming.com