I made chiles rellenos for the first time. Here's the recipe, yo.
3 poblanos, roasted and skinned. Basically to do this you just stick them under the broiler for 15 minutes or so with some olive oil, take them out when the skin is black and blistered, toss 'em in a paper or plastic bag and seal it up pretty well for about 10 minutes, take them out and peel them with your hands under some running water. Super easy. Cut a slit in them and get the seeds out of there, I find running water helps a lot with this step as well.
For the filling I used half a link of soyrizo, two pattypan squash(one yellow, one green, both fairly small as I got them from the Esco farmer's market), and about half a container of mushrooms. I diced up the squash and mushrooms, sauteed them with some salt and pepper until A LOT of the water had cooked out and they had shrunk a bunch, threw the soyrizo in there and sauteed that some more to get a little texture and crisp on the sausage.
For the batter, take two eggs, seperate them, beat the whites until frothy and the yolks just a bit. To the whites stir in 1/4 cup flour, 1/4 cup milk, and about 1/8 to 1/4 tsp baking soda. Then fold the yolks in.
Take a little baking pan, I used a brownie pan, and spoon about half of the batter into the bottom. Stuff the stuffing into the slits in the peppers. I found the easiest way to do this was to cradle the peppers in my left hand, one at a time, while using my right hand for spooning and stuffing....messy, but it works. As each one is done, put it in the pan. Once they're all done, sprinkle them with shredded cheese. I used Monterey Jack cause I'm a cheapass, but you can use any soft, white Mexican cheese as well. Then pour the rest of the batter over that. It's not going to be enough to completely cover it like a cassarole or anything, just more like a little shell.
Now bake that at 375 for 30 minutes or so. I topped mine with some hot sauce and sour cream. It ruled.
My shoulder started to feel better today, which is how I was finally able to cook, but it's not 100%. I don't know that I should've done that much, cause it feels a little pinched, but I'm getting steroid shots tomorrow anyway so fuck it.
3 poblanos, roasted and skinned. Basically to do this you just stick them under the broiler for 15 minutes or so with some olive oil, take them out when the skin is black and blistered, toss 'em in a paper or plastic bag and seal it up pretty well for about 10 minutes, take them out and peel them with your hands under some running water. Super easy. Cut a slit in them and get the seeds out of there, I find running water helps a lot with this step as well.
For the filling I used half a link of soyrizo, two pattypan squash(one yellow, one green, both fairly small as I got them from the Esco farmer's market), and about half a container of mushrooms. I diced up the squash and mushrooms, sauteed them with some salt and pepper until A LOT of the water had cooked out and they had shrunk a bunch, threw the soyrizo in there and sauteed that some more to get a little texture and crisp on the sausage.
For the batter, take two eggs, seperate them, beat the whites until frothy and the yolks just a bit. To the whites stir in 1/4 cup flour, 1/4 cup milk, and about 1/8 to 1/4 tsp baking soda. Then fold the yolks in.
Take a little baking pan, I used a brownie pan, and spoon about half of the batter into the bottom. Stuff the stuffing into the slits in the peppers. I found the easiest way to do this was to cradle the peppers in my left hand, one at a time, while using my right hand for spooning and stuffing....messy, but it works. As each one is done, put it in the pan. Once they're all done, sprinkle them with shredded cheese. I used Monterey Jack cause I'm a cheapass, but you can use any soft, white Mexican cheese as well. Then pour the rest of the batter over that. It's not going to be enough to completely cover it like a cassarole or anything, just more like a little shell.
Now bake that at 375 for 30 minutes or so. I topped mine with some hot sauce and sour cream. It ruled.
My shoulder started to feel better today, which is how I was finally able to cook, but it's not 100%. I don't know that I should've done that much, cause it feels a little pinched, but I'm getting steroid shots tomorrow anyway so fuck it.
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