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Old 03-30-2017, 07:38 PM   #11
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Great looking plate Steve. I'd especially like to dig into those bacon Collards.

I have a chuck pot roast in my trusty Nesco roaster. My lunch bunch friends were raving about a Peperoncini pot roast and it's smelling great. Nothing to it really, just a packet of dry Ranch dressing, 1/2 cup strong beef stock, 1/2 cup sliced peperoncini and a stick of butter.
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Old 03-30-2017, 07:41 PM   #12
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Leftovers, but now, ironically, I have more leftovers than when I started.
Im trying to figure out how I did that.
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Old 03-30-2017, 07:59 PM   #13
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I have one quite large poblano left in the fridge, so I am going to blister and skin it, stuff it with a rice, whipped cream-cheese, and shredded cheddar mixture, dip it in a beer batter, and deep fry it -- AKA, a chili relleno.

I guess I could have just said I'm making a chili relleno.

CD
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Old 03-30-2017, 08:20 PM   #14
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Originally Posted by Kayelle View Post
Great looking plate Steve. I'd especially like to dig into those bacon Collards.

I have a chuck pot roast in my trusty Nesco roaster. My lunch bunch friends were raving about a Peperoncini pot roast and it's smelling great. Nothing to it really, just a packet of dry Ranch dressing, 1/2 cup strong beef stock, 1/2 cup sliced peperoncini and a stick of butter.

This is part of what draws me to DC.. An idea.. A different way to prepare something I enjoy.. There is a Peperoncini pot roast in our future...
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Old 03-30-2017, 09:12 PM   #15
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I didn't feel like cooking today, so dinner was just a pickin's plate. Had the last of the roasted red bell pepper hummus, a couple of different kinds of olives, salted radishes, sliced avocado, cherry tomatoes, smoked gouda, and a handful of whole wheat crackers for some salty crunch. Used up a lot of leftovers and cleared some room in the fridge, thank goodness.

Iced tea with lemon to wash it all down, and will probably have a bowl of chocolate peanut butter ice cream later on.
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Old 03-30-2017, 09:13 PM   #16
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Pork Loin Roast and Collard Greens.

This looks wonderful.
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Old 03-30-2017, 09:14 PM   #17
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This is part of what draws me to DC.. An idea.. A different way to prepare something I enjoy.. There is a Peperoncini pot roast in our future...
Same here, Ross. I'm always inspired by what I read here.
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Old 03-30-2017, 10:37 PM   #18
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My chili relleno was somewhat disappointing. The stuffing was good, and the batter was good, and I cooked it well... but the poblano I used was tough, weak in flavor, and had no heat whatsoever.

Peppers can be a roll of the dice. Even the ones I grow myself. My early season jalepeņos tend to be very mild, but I've harvested some in October that nearly blew the top off of my head off.

Oh well, you win some and you lose some.

CD
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Old 03-30-2017, 10:48 PM   #19
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This is part of what draws me to DC.. An idea.. A different way to prepare something I enjoy.. There is a Peperoncini pot roast in our future...
I'm glad you liked the sound of it too Ross. It turned out uniquely flavorful and super easy. I served it with mashed potato with the simple pan juices, and steamed broccolini.
I really like Peperoncini, and I may use a little more next time.
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Old 03-30-2017, 11:11 PM   #20
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My chili relleno was somewhat disappointing. The stuffing was good, and the batter was good, and I cooked it well... but the poblano I used was tough, weak in flavor, and had no heat whatsoever.

Peppers can be a roll of the dice. Even the ones I grow myself. My early season jalepeņos tend to be very mild, but I've harvested some in October that nearly blew the top off of my head off.

Oh well, you win some and you lose some.

CD
Casey, if you love chiles rellenos and would possibly be interested in a casserole version, you might like this thread.
Goooood Chili Relleno Casserole
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