Chef = Tough

In an attempt to out-tough Chef Paul Prudomme, who was shot during an event on March 25, 2008, and continued to cook.....I passed a kidney stone Thursday morning (November 20, 2008 without the benefit of pain killers), then worked a 12 hour shift at 206 Front on opening night of High School Musical 3 at the Saenger Theater. So in honor of the man who brought blackened fish to popularity, here is my Mole Rub that I came up with when I opened the Caribbean restaurant that caused me to quit being a chef for a while....

Mole Rub
1/2 C Cocoa Powder
1/2 C Powdered Sugar
1/3 C Kosher Salt
2 T White Sesame Seeds
2 T Black Sesame Seeds
4 T Ground Nuts
2 T Ground Black Pepper
1 T Ground Ancho
1 T Ground Chipotle
1 T Ground Guajillo
1 T Ground Habanero
1 T Ground Jalepeno
1 T Ground New Mexican Red
2 t Ground Ginger
2 t Ground Anise
2 t Ground Cinnamon
1/2 t Ground Cloves
1 T Ground Coriander
1 t Dried Oregano
1 t Dried Marjoram
1/2 t Ground Allspice

Mix all ingredients and store in an airtight container.

Incidentally, I remember reading through one of the "Ideas In Food" notebooks and seeing a note about finding a mole flavoring for something....can't remember which one, but here's a pretty good one Alex & Aki.