Recipes

[adoreqvc]

Here is what I will be making later today, and company is also invited.

Yes mtc, and all my QVC pals, it is an entailed Puerto Rican and Latin enjoyed Chiles Rellenos recipe, also referred to as a  Stuffed Poblano Chiles  recipe, and the end result is raves galore from everyone who tastes it, so that makes it all so worth while.

BTW it is a spectacular recipe for entertaining, as well as being ultra delicious for just because & everyday fare.

The link below also has the full recipe, and a video to watch as they proceed step by step.

(Yes mtc  this recipe is also in the Daisy Cooks Cookbook I recommended which you have already purchased.

http://www.ciaoitalia.com/seasons/17/1718/daisy-martinez-s-stuffed-poblano-peppers

The recipes are listed in full with all ingredients below, as well as full prep, and all completed steps.

BTW here are my personal hints:

When purchasing fresh poblano chiles if you want a spicy poblano buy it with the stem on top in a curved hook type position.

If you rather have a not spicy but rather a smokey and sweeter poblano buy it with the top stem pointing straight up.

I make 12 of these at a time, and they also reheat beautifully.

Optional:

I also buy and clean freshly picked & shipped Mexican Cactus from my latin specialty store.  You must remove the sharp needle cactus tips.

Cleaned cactus in brine is also available in some latin markets, but I do not like the brine which is very salty, so I prefer to buy fresh cactus and prepare it myself, which is quite easy to do.

I thinly slice the Mexican Cactus and then dice it into smaller pieces.  I also add  a minced garlic clove, and some thinly sliced mushrooms.  I add some kosher salt so the mushrooms release their juices and I saute this until flavorful and everything is very tender.  I add this to my poblano stuffing, and mix it into the stuffing very well. (This gives this recipe an added kick of  another layer of delicious Mexican/latin flavors.).

I serve this to my guests and use 6 of each, spicy and smoky sweet poblanos, so my guests can try both types).

BTW If you have access to epazote (aromatic herb may substitute mint if not have) chop 2 leaves and add to the picadillo.

This recipe makes six servings, but you can easily double this recipe to accommodate your own serving requirements.

INGREDIENTS:

Pork Picadillo Stuffing
6 large fresh poblano peppers
Beer Batter
Enchilada Sauce
Canola Oil for frying (about 4 cups)
1 1/2 cups shredded Monterey Jack cheese

Prepare the Picadillo (see recipe below). Set aside to cool. Roast the poblanos, turning until charred on most sides. It isn't necessary to char the skins completely. Set aside to cool. (I speed the process by placing and closing the charred poblanos in a plastic bag for a couple of minutes to steam so the charred shins are then removed with a knife quite easily).

Meanwhile make the Beer Batter (see recipe below) and Enchilada Sauce (see recipe below).

Using the edge of your knife, scrape off the charred skin from the poblano. If you have some patches of skin that you cannot remove from your pepper, it's not a big deal.

My persoanl suggestions are noted below, in the next 3 paragraphs:

1) Make a slit along the length of each poblano pepper starting and ending about 1 inch from each end of the pepper. Keep the stem attached. Do not wash the charred poblanos, but do remove the inside ribs and seeds by making a T with your knife and then wearing plastic sterile gloves, remove the inside seeds and the ribs.

2) Using a tablespoon, fill the peppers through the slit with the pork mixture, and if using my optional mixture above also add that in, but mix everything together first and then stuff the poblanos.

3) Do not over-stuff the peppers and to ensure they stay stuffed and remain closed for the frying procedure cut a wooden bamboo skewer in 1/2 and then thread that through each poblano, so they remain stuffed and completely closed. 

Pour enough canola oil into a large saucepan or fryer to fill 3 to 4 inches. Heat over medium heat until the tip of the handle of a wooden spoon gives off a lively sizzle (about 360 degrees F). Hold each pepper by the stem and dip in the batter, turning to coat evenly.

Let excess batter drip back into the bowl. Slip 2 to 3 of the peppers into the oil gently. Fry, turning the peppers with a slotted spoon, if necessary, to cook them evenly, until peppers are golden brown. Remove with the slotted spoon and drain on paper towels. Repeat with the remaining peppers and batter.

Preheat oven to 350 degrees F.

Pour the enchilada sauce into a baking dish into which the peppers fit comfortably. Turn the peppers in the sauce to coat. Sprinkle generously with shredded cheese.

(I use plenty cheese). 

Bake for about 20 minutes, or until the cheese is bubbly and golden.

BEER BATTER:

2 cups all purpose flour
One 12 oz can or bottle of beer ( or as needed) Do not open until showtime.
One teaspoon fine sea or kosher salt
Freshly ground pepper to taste

Put the flour in a medium mixing bowl. Pour the beer in slowly, whisking gently and constantly until the batter is thick enough to generously coat a spoon when dipped in the batter. Add salt and pepper. Set aside to rest at least 5 minutes.

ENCHILADA SALSA:

One 8-ounce can Spanish-style tomato sauce
3/4 cup chicken stock or broth
1 teaspoon chili powder ( or ground chili of your choice)
2 epazote leaves (Chopped)
Fine sea salt or kosher salt to taste
Freshly ground pepper to taste
Stir together all ingredients in a mixing bowl. The sauce may be refrigerated up to one day.

STUFFING: PORK PICADILLO:

You may have heard of picadillo, ground beef or pork cooked with seasonings (think Latin Sloppy Joes). Picar means to cut, and picadillo means to chop fine. Whether it's pork, beef or a mix of the two, it's usually a filling for something like alcapurrias or empanadas or stuffed vegetables. The filling is left rather simple so the saltiness of the olives and the flavor of the pork come through.

(makes about 2 1/2 cups, enough to fill 32 fritters)

2 tablespoons Achiote Oil
1/4 cup Sofrito mixture (see below)
1/4 cup alcaparrado (or coarsely chopped pimento-stuffed green olives and capers, pitted)
One pound ground pork
One tablespoon tomato paste
Fine sea salt or kosher salt to taste
Freshly ground pepper to taste

Place all ingredients into a food processor. Process until the consistency of a relish is reached.

Heat the oil in a large skillet over medium-high heat until rippling. Add the sofrito and alcaparrado, and cook, stirring, until the liquid has evaporated and the sofrito starts to sizzle, about 5 minutes.

Add the pork and cook, stirring to break up any lumps, until the pork is cooked through. The pork will give off a lot of liquid. Keep cooking, stirring once in a while, until the liquid has evaporated. Stir in the tomato paste and cook one to two minutes. Taste and add salt and pepper if you like. Cool before using. The pork filling can be made up to two days in advance.

SOFRITO:

2 medium size Spanish onions, large chunk
3-4 peppers Italian frying peppers or cubanelle peppers
16-20 cloves of garlic
1 large bunch cilantro, chopped
3-4 ripe plum tomatoes, cored and cut into large chunks
1 large red bell pepper, cored, washed, cut into large chunks
4 leaves CULANTRO — (if you have available to you)

This recipe is featured on show 1718, Cooking Live with Daisy Martinez, taped at Mohegan Sun.

[momtochloe]

Wow adore, that is some lunch you will be making and guess what?  The cookbook came yesterday . . . it's in perfect shape and since it was a library book it has a lovely plastic cover on it.  I'm going to take a look at it when I get back later today.

Have fun with your lunch guests and enjoy!

[adoreqvc]

Hi mtc,

So happy your cook book arrived in great shape yesterday mtc. You will have a blast reading the recipes and looking at the photographs, of the delicious Puerto Rican and Latin type foods.

Our luncheon guests are some of Phillip's relatives who we have not seen for a very long time.

Phillip and I make this specific recipe about once monthly for ourselves, and we are all looking forward to a family type get together today, and they also love spicy Latin food like we do, since we all also enjoy very spicy hot Greek dishes as well.

They requested this menu since I had prepared it for them when last they were in our home, and they all loved it, so it is a special occasion for us all today.

I'll be starting the  prep and cooking of the recipe.

I will be serving it for a late luncheon today, and am really looking forward to enjoying our company and the recipe. 

If we had taste and send o'vision you would be getting some too mtc, but I hope I have inspired you to try and make this when you can as it also freezes well for additional meals too, and reheats beautifully as well.

Enjoy your day mtc, and I will catch you again later today, my friend.

[adoreqvc]

mtc the luncheon was a big hit again.

They loved the Chiles Rellenos and asked for the recipe which I gave them, so they can also make it at home, since they really loved it so much every time I made it for them.  

mtc I hope your Daisy Cooks Cookbook keeps you well fed, and happy.

[mustang66lady]

Oh adore!

What could we all learn from watching you cook?!  How lucky to be one of your "real" friends invited to this lunch! 

I must have missed it (things have been more than hectic here) - is your DH feeling better?   Last time we talked, you thought he was coming down with something as he was searching for "the bells!"   Curse those darling bells-who would have thought they could turn into something so tormenting?!  

[adoreqvc]

Hi mustang,

I know you are feeling better now mustang, especially since you replied to my thread, and I have missed our QVC cyber chats for sure, my dear sweet friend!

The last time we cyber chatted Phillip had the start of bronchitis again but that time I made sure  he went to the doctor right away. 

He confirmed bronchitis had begun so he issued scripts for the red cough syrup, and antibiotics, and Phillip took them as directed .

It was bronchitis but a shorter lived version. His chest filled but cleared quickly since he caught it right away.

Phillip was only resting in bed after dinner at night, but stayed alert and not needing "the bells or any other type of noise generator alerter"..... In that sense we were both lucky, including the pets.

This change of season with all the allergens around can be brutal, but thank goodness there are meds which help to cope and cure instead of chest congestion problems festering, and becoming pneumonia.

(Good old fashioned home made Greek Chicken Soup also helped a lot, along with the Vicks and plenty TLC). This time we were both quite fortunate.

Mustang I wish we had food see, smell, and taste o' vision so we could instantly send via the internet some of this food to you, to also taste and enjoy.

Both of my husbands loved to cook with me when we are able to, and Phillip also shares his creative talent, and passion in that department with me too.

mustang Phillip is as accomplished a cook as I am.

He was also taught very young to take care of all of his needs, so if need be he could survive as a bachelor nicely, as well as also be capable of offering his  numerous well taught talents to his wife, so they would have more time to enjoy everything together.

Both my Mother-In-Laws as well as my own Mother all believed the same, that all their children regardless of gender should be taught from a very young age how to survive and care for themselves, as far as sewing, ironing, washing clothes, housekeeping, and taking pride in themselves, their accomplishments, and sharing those talents. 

There is something very special about husbands and wives who truly enjoy creating their own food creations, and also preparing, cooking, baking,  and enjoying  overseeing their own BBQ and smoking foods so everyone can enjoy what was prepared at home.

There is also joint effort relative to serving and watching those served enjoy the combined marital efforts and effects outlined above.

mustang when hubby is under the weather I really miss him, and his caring persona, as well as his joint efforts  and contributions, in so many ways.

We both prepped, cooked, and served the food yesterday to his relatives, and they loved it and asked for the recipe, which we gave to them.

We believe cooking and everything married couples enjoy doing together, displays a caring respectful loving relationship.

We so greatly love and appreciate each other as we are cut from the same cloth so to speak, and have so many things in common including, same religious beliefs, language's, desires, traveling interests, family values, and we also have grieved losing loved ones.

Above all we share everything daily since when we met traveling abroad, and we married,  we were already both more or less semi retired.....although Phillip still has interests in other various income producing business related ventures, as I also do.

As for food we share that passion too mustang, and pray you can maybe order this food out in a Latin type restaurant, if it is too entailed for you to prepare it mustang, as it is truly delicious and worth the price to have it prepared professionally in a lovely relaxed Latino type atmosphere, and served to you with great pride, and expert preparation.

We shall cyber chat again mustang before we begin new travel soon...

Take good care dear friend, and we continue prayers for you, and your family. Hugs also enclosed, and blessings too.