Tuesday 16 September
We got six poblanos from two
different farmstands on Saturday, and roasted them for chiles rellenos tonight. But we were a little bored with our standard
recipe, so decided we'd stuff them with sausage instead.
We browned about 1/2 lb. mild
sausage meat with a small chopped onion and garlic, then added 1 Tbsp. each of
ground coriander and cumin, stirred in the fat; then a Tbsp. of flour, ditto;
and finally a dribble of beer and a sprinkle of crumbs, so it would stick
together. Shaped the mixture into six köftes of about the size of the peppers, and stuffed them in, closed each with a toothpick, dipped in beaten egg and then seasoned
cornmeal, and fried them up.
They went next to a mound of our
standard salsa, made of four giant tomatillos, a half a red onion, minced, a big
handful of fresh cilantro leaves from the garden, and lime juice.
We garnished the plates with a
quarter of a 9-oz. round of crumbled Fud queso
fresco, but we wish we'd had crema
AND used cheese for the stuffing, because all the poblanos turned out to be
extra spicy, despite the fact that they came from different farms. We felt like we were back in New Mexico, but
all these peppers came from Ohio - so how does that happen?
Still, the peppers tasted great,
and a cold beer helps.
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