Text 23957, 92 rader
Skriven 2015-02-13 07:14:42 av Dave Drum (1:261/38.0)
Ärende: Gourmet 152
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Warm Pasta Salad w/Roasted Corn & Poblanos
 Categories: Salad, Chilies, Pasta
      Yield: 6 Servings

      4    Poblano chilies
      1    Fresh jalapeño chile
      8 md Tomatoes; coarse chopped
      3 tb Chopped fresh oregano
      2 tb Chopped fresh cilantro
    1/3 c  Green (hulled) pumpkin
           - seeds
      4    Ears fresh corn; kernels cut
           - off
      1 lg White onion; in 1/2" rounds
      3 cl Garlic; minced
      1 ts Ground cumin
    1/4 c  Olive oil
     12 oz Short pasta such as gemelli
           - or rotini
  1 1/2 c  Crumbled queso fresco;
           - (Mexican fresh cheese)

  GARNISH: fresh cilantro leaves

  Pan-roasting or toasting in a dry cast-iron skillet is a
  cooking technique used often in Mexican cuisine. We use it
  here to bring up the flavors of corn, onion, and pumpkin
  seeds. We created this salad as a main course, but itÆs
  also a terrific side dish.

  Lay chilies on their sides on a metal rack set over grates
  of gas burners set on moderately high. (Or broil chilies
  on rack of a broiler pan about 2 inches from heat.) Roast
  chilies, turning them with tongs, until skins are
  blackened, 5 to 8 minutes.

  Transfer chilies to a bowl, then cover and let steam 10
  mins.

  Peel poblanos and discard seeds and ribs, then coarsely
  chop. Peel jalapeño and chop with seeds (omit seeds if you
  want a less spicy salad). Transfer chilies to a large
  serving bowl and stir in tomatoes and herbs.

  Toast pumpkin seeds in a dry well-seasoned 9- to 10-inch
  cast iron skillet over moderate heat, stirring, until
  puffed and lightly browned, 2 to 3 minutes (seeds will pop
  as they puff). Transfer seeds to a small bowl.

  Add half of corn to skillet and dry-roast over moderate
  heat, stirring frequently, until browned in spots, 4 to 5
  minutes. Transfer to tomato mixture and cook remaining
  corn in same manner, adding it to tomato mixture.

  Add onion to skillet and dry-roast, turning frequently,
  until browned but still slightly crisp. Transfer to a
  cutting board and coarsely chop. Stir into corn mixture.

  Cook garlic and cumin in oil in skillet over moderate
  heat, stirring, until fragrant, about 30 seconds. Stir
  into corn mixture and season vegetables with salt and
  pepper.

  Cook pasta in a large pot of boiling salted water until al
  dente, then drain. Add pasta to corn mixture and toss.
  Season with salt and sprinkle with pumpkin seeds and
  cheese. Serve warm or at room temperature.

  Cook's note: Chilies, corn, and onion can be roasted 2
  hours ahead, then mixed with tomatoes and kept at room
  temperature.

  Recipe by Ruth Cousineau

  July 2000 | Gourmet

  Serves 6 (main course)

  Meal Master Format by Dave Drum - 24 June 2008

  Uncle Dirty Dave's Archives

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... Don't judge a man by his opinions, but what his opinions have made of him.

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 * Origin: Prism bbs (1:261/38)