Wednesday July 22
Yes, it's the squash blossoms again, this time part of a Mexican fiesta. We got some nice big poblanos and some tomatillos at Findlay market on Saturday. The first got roasted, the second got ground up with some garlic, fresh coriander, lime juice, and red onion to make the piquant pico de gallo on which everything would repose.
We followed our basic relleno procedure but the stuffing was a quarter pound of goat cheese and over a half pound of grated swiss, seasoned with a few ground oil-cured tomatoes and a little epazote we're growing in the garden.
With this, we stuffed four poblanos and ten beautiful squash blossoms.
The batter was made according to Holt's special method, but again, with a difference: we added a little masa harina. And what do you know - it began to puff up as if it had baking soda in it! So we quickly rolled and fried the chiles, plated them in the warmer, and then did the same to the blossoms, until all the golden fried things could be piled on the green salsa.
A fiesta in your mouth!
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