We missed
Cinco de Mayo (which was devoted to the Kentucky Derby), and even Sexto de
Mayo. When we got to Séptimo de
Mayo, we knew we had to have Mexican food. Or at least, New Mexican.
The solution
was chiles rellenos: roasted four poblanos under the broiler, let them steam,
then peeled and seeded them and stuffed the skins with a combination of coljack
and cheese, with some garden cilantro in the mix. We dipped them in egg and then in seasoned fine cornmeal as
an experiment, and fried them until golden outside and melty inside. The fine cornmeal was okay, but we
decided we prefer the rustic texture of coarse.
On the
side, we served a slightly liquidy version of our own tomatillo salsa. It made
us eat the chiles faster so they wouldn't get soggy, but they were tasty enough
that we would have eaten them pretty fast anyway.
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