4meandthem
Half Baked
I have a big batch of chili I need to make this weekend for a cookoff and my birthday wine tasting afterparty. I usually use torch for charring them them scrub the skins off with a scratch pad. I have way too many chilis to do this way this time. What works well for you to remove the entire skin? I can use the oven or grill or charcoal. I need a pretty foolproof way of removing the entire skin. Pablanos are peticularly tough skins and don't want any getting in my chili.
I could also us any reccommendations on menu planning. We are taking a limo from 11-5 to a bunch of wineries near us.(10 people) My chili will probabaly be warmng in a slow cooker the whole time. I need some other recipes to go with including another main dish that contains no onions to suit one of the couples.
The recipes should be able to hold the time we are gone or just be served when we get home.
Thanks in advance for any thoughts!
I could also us any reccommendations on menu planning. We are taking a limo from 11-5 to a bunch of wineries near us.(10 people) My chili will probabaly be warmng in a slow cooker the whole time. I need some other recipes to go with including another main dish that contains no onions to suit one of the couples.
The recipes should be able to hold the time we are gone or just be served when we get home.
Thanks in advance for any thoughts!