Saturday May 17
This was Holt's brilliant idea, regardless of the fact that there's a crab-poblano recipe on the Food Network website. He thought it up on a Saturday at home, where we don't have web access, so there. And his is more authentically New Mexican, because theirs just stuffs raw peppers.
Roast/char and skin four big poblanos as for any chile relleno recipe. Stuff with the following:
3 TBSP or so of shallot sautéed in butter
8 oz. good crabmeat
A little cornbread (found in the back of the freezer)
4 oz. jack cheese (ditto)
Roll in seasoned cornmeal, and fry until golden.
Since we still had a few dabs of tomatillo salsa from last Saturday, we served with some of that, and also some cherry tomato salsa that Holt whipped up on the spur of the moment. The nice part was, he first roasted the cherry tomatoes, so that they too had that concentrated flavor. Then grinded up with lots of coriander and a shot of lemon juice.
Con mucho gusto.
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