Saturday 8 October
Daisy Mae's at Findlay Market had some poblano chile peppers that were fully ripe and bright red. So Holt grabbed four, and today we roasted them, peeled them, stuffed them with grated colby cheese, breaded them with egg and seasoned cornmeal, and fried them up. We served them on our traditional tomatillo salsa, which made a nice contrast with the red peppers.
Holt had the forethought to get some local apple cider at the market, so the drink of the evening was Chimayó cocktails, the original version as we had them at Rancho de Chimayó, with the rims frosted with Demarara sugar and cinnamon. But we think that it could be simplified to just apple cider and tequila, and still be good.
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