Monday 6 May
 |
We bought two brace of poblanos at
Findlay Market on Saturday, and after Dora had played bobbing for chiles in the
sink, we roasted them off and got them ready for Cinco de Mayo.
But as you have read, we didn't
quite feel up to it on the day, so we had our Mexican feast a day late (and a
dollar short).
We stuffed the roasted chiles with
shredded chicken left over from broth-making on Saturday, mixed well with ca. 8
oz. soft goat cheese and flavored with fresh thyme, paprika, white pepper and
salt. The poblanos were dipped in egg
and rolled in seasoned cornmeal, then fried.
The chicken filling was soft, succulent, and made a delicious change
from the usual coljack cheese.
On the side, we made tomatillo
salsa with scallion and fresh cilantro, flavored with lime juice and then
drained. It was a fine seis de mayo
dish, suitable to be accompanied by obscene mariachis.
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