Subj : Re: Killer Chile Rellenos
To : Ben Collver
From : Dave Drum
Date : Thu Feb 09 2023 06:44:01
-=> Ben Collver wrote to Dave Drum <=-
DD> This is my recipe for rellenos. You can vary the heat to suit your
BC> diner's pallates. I generally use heritage Big Jims that are grown
DD> from seed from Dr. Bosland's Chile Pepper Institute. For wimps I'll
DD> use grocery store NuMax or Anaheins.
DD> Title: Green Chilies Rellenos (Stuffed Green Chilies)
BC> Thanks for your recipe!
BC> I ate home-grown chile rellenos as a child. Even though we planted all
BC> the same kind of chile in the garden, the spiciness varied quite a bit
BC> in between individual plants. I like them hot so i'd probably enjoy
BC> your home-grown chiles. I seem to recall that sometimes Mom would
BC> roast them in the BBQ grill and then peel the skins off prior to making
BC> the rellenos. I've noticed that most restaurants, especially
BC> California-style Mexican restaurants, stuff the chiles with cheese,
BC> which is great for me as a vegetarian. One place in particular seems
BC> to use a random cheese. Cheddar, Queso Fresca, Mozarella: i never know
BC> what i am going to get and that makes it fun.
Traditional rellenos are stuffed w/cheese. That's the way it's s'posed
to be. If I am using meat in the stuffing I call them "stuffed peppers"
If I have Mexi-bells on hand (cross between jalapeno and bell pepper) I
often give my guests a "surprise". <evil grin>
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Jalapeno Poppers w/Serrano Sour Cream Dip
Categories: Appetisers, Dips, Chilies, Dairy
Yield: 8 Servings
8 lg Jalapenos
MMMMM--------------------------FILLING-------------------------------
1/4 c Yoghurt cheese
1 sl Bacon, cooked crisp, in
- small pieces *
1 cl Garlic; minced
pn Salt
MMMMM---------------------------BATTER--------------------------------
1 lg Pastured egg; separated
MMMMM-------------------SERRANO SOUR CREAM DIP------------------------
2 tb Serrano & Garlic Aioli **
1/4 c Sour cream or creme fraiche
1 tb Apple cider vinegar
* substitute Baco's for a no-meat version
** Separate recipe
Blend the aioli and the sour cream and serve with the
poppers!
Roast the jalapenos at 400ºF/205ºC (I use a toaster oven)
for about 15-20 minutes or until the skin is blistered and
brown, turning about half way through. Alternatively, you
can roast the jalapenos on a comal or cast iron skillet
until done. Place the roasted jalapenos in a dish towel
and allow to rest for about 10 minutes (this will help
with the skin removal).
Remove the skin. Make a small vertical slit in the
jalapenos, careful not to remove the stem, and clean out
the seeds.
To make the filling, mix the yogurt cheese, salt and
garlic together until combined. Add the bacon pieces.
Fill the jalapenos with a spoonful of filling and pinch
them closed.
To make the batter, add the egg white to a mixing bowl of
a stand mixer (or use a hand mixer) and whip until stiff
peaks are formed, about 2-3 minutes. While the egg white
is being whipped, add the egg yolk to a bowl and whisk
until light and frothy, about 30 seconds. Fold the stiff
egg white gently into the egg yolk.
Heat up a cast iron skillet on medium high heat. When the
pan is hot, add bacon grease or ghee to the pan. Dip the
stuffed jalapenos in the batter to coat and then saute in
the skillet until the edges brown. Flip the jalapenos and
cook on the other side. When nicely browned, remove to a
plate. Continue to cook in batches until completed.
Serve with Serrano Sour Cream Dip.
Recipe by Lindsey - The Homemade Mommy
From:
http://www.foodrenegade.com
Uncle Dirty Dave's Kitchen
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Serrano & Garlic Aioli
Categories: Five, Sauces, Vegetables, Chilies
Yield: 1 Cup
20 Serrano chilies
8 cl Garlic; peeled
3 tb Water
1/2 c Olive oil
Salt; abt 1/2 ts
Place the serranos in a small pot and cover with water.
Bring to a boil and then lower to a simmer and cook about
15 minutes or until darkened and cooked through.
Reserve 1/4 cup of the cooking water but drain the
serranos. Add the cooked and strained serranos, garlic,
salt, and a little of the cooking water (start with about
a tablespoon or two) and blend in a high speed blender or
food processor.
With the food processor or blender on, slowly pour in the
olive oil in a thin stream. The mixture should start to
emulsify and thicken like a mayonnaise.
Store in a small glass jar. This recipe makes about a cup
of aioli/salsa.
We enjoy this salsa on pretty much anything you want to
add a spicy kick to: eggs, tacos, potatoes, meats, etc.
Recipe by Lindsey - The Homemade Mommy
From:
http://www.foodrenegade.com
Uncle Dirty Dave's Kitchen
MMMMM
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