Poppinfresh
Senior Cook
- Joined
- Mar 8, 2006
- Messages
- 496
Alright, so as some of you may or may not know (I haven't been around in a while) every now and again I put together a theme meal based on one type of "thing"...sorta like Iron Chef, only with less annoying announcers. Tonight I bring unto you: Chiles and around the world.
The menu:
Chiles Rellenos con Camarones, with Salsa Infernal
Calamari stir-fried Thai noodles
Doro Wat
Sichuan Lobster
Lamb Phaal
Insane Hot Sauce
WARNING: These dishes are very, very spicy. You've been warned.
Chiles Rellenos con Camarones, with Infernal Salsa (Mexico)
Ingredients (para dos)
4-5 Poblanos
½ cup of Manchego cheese, grated
½ cup of salad shrimp, peeled and briefly poached
1 can pickled Jalapenos
3 Tbsp tomato paste
1 Tbsp Cumin
2 Tbsp Chipotle powder
1 tsp garlic powder
A dozen Pequin peppers
4 eggs, separated
flour for dredging
oil for frying
salt to taste
Start by charring the skin of the Poblanos on an open flame. You can use an outdoor grill or the burner of your stove. Alternatively you could broil them in the oven, turning frequently. Once the skins are all blackened, place the peppers in a sealed container and wait for them to be cool enough to handle (the steaming process helps loosening the skins for peeling) (1) While the peppers cool get the sauce ingredients together in a saucepan. Mix the diced jalapenos, tomato paste, pequin peppers (lightly crushed) and spices with a cup of water. Simmer on low heat. (2) Run your knife through the Manchego cheese or shred it. Combine the shrimp and cheese and adjust for salt. You may want to add just a pinch of Chipotle and cumin just to serve as continuity with the sauce. (3) After about 20 minutes the sauce should be nicely reduced and thickened. Pulse briefly in a food processor and keep warm. (4) Peel the charred skin off the Poblanos, being careful not to puncture them. Slice the top and stem off the peppers (I find them easier to handle this way) and stuff 2-3 Tbsp of the filling in each, making sure you leave about ½ inch of pepper from the top empty to serve as a “lip”. (5) Beat four egg white to soft peaks, then gently fold in the yolks. Dredge the peppers in flour, then egg mix and fry in a few inches of hot olive oil. (6)
Serve the Chiles Rellenos with Sour cream, frijoles negros, bell pepper Spanish rice and Sauce. Ole’!
Obligatory cross-sectional view. Manchego isn’t a gooey melting cheese, but it matches deliciously with shrimp and the smokiness of the Poblanos.
Dish 2 to follow....
The menu:
Chiles Rellenos con Camarones, with Salsa Infernal
Calamari stir-fried Thai noodles
Doro Wat
Sichuan Lobster
Lamb Phaal
Insane Hot Sauce
WARNING: These dishes are very, very spicy. You've been warned.
Chiles Rellenos con Camarones, with Infernal Salsa (Mexico)
Ingredients (para dos)
4-5 Poblanos
½ cup of Manchego cheese, grated
½ cup of salad shrimp, peeled and briefly poached
1 can pickled Jalapenos
3 Tbsp tomato paste
1 Tbsp Cumin
2 Tbsp Chipotle powder
1 tsp garlic powder
A dozen Pequin peppers
4 eggs, separated
flour for dredging
oil for frying
salt to taste
Start by charring the skin of the Poblanos on an open flame. You can use an outdoor grill or the burner of your stove. Alternatively you could broil them in the oven, turning frequently. Once the skins are all blackened, place the peppers in a sealed container and wait for them to be cool enough to handle (the steaming process helps loosening the skins for peeling) (1) While the peppers cool get the sauce ingredients together in a saucepan. Mix the diced jalapenos, tomato paste, pequin peppers (lightly crushed) and spices with a cup of water. Simmer on low heat. (2) Run your knife through the Manchego cheese or shred it. Combine the shrimp and cheese and adjust for salt. You may want to add just a pinch of Chipotle and cumin just to serve as continuity with the sauce. (3) After about 20 minutes the sauce should be nicely reduced and thickened. Pulse briefly in a food processor and keep warm. (4) Peel the charred skin off the Poblanos, being careful not to puncture them. Slice the top and stem off the peppers (I find them easier to handle this way) and stuff 2-3 Tbsp of the filling in each, making sure you leave about ½ inch of pepper from the top empty to serve as a “lip”. (5) Beat four egg white to soft peaks, then gently fold in the yolks. Dredge the peppers in flour, then egg mix and fry in a few inches of hot olive oil. (6)
Serve the Chiles Rellenos with Sour cream, frijoles negros, bell pepper Spanish rice and Sauce. Ole’!
Obligatory cross-sectional view. Manchego isn’t a gooey melting cheese, but it matches deliciously with shrimp and the smokiness of the Poblanos.
Dish 2 to follow....