Text 4528, 76 rader
Skriven 2013-09-11 07:33:20 av Dave Drum (1:261/38)
Ärende: Chile 3944
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roasted Green Chiles in a Light Vinaigrette
 Categories: Five, Chilies, Dressings
      Yield: 3 Servings

           Several green chilies *
           Olive oil
           Cider or red wine vinegar
           Salt

  * such as Anaheims, Hatch, poblanos, or jalapeños. They
  should have thick flesh and sturdy peels (not a thin
  skinned pepper like a padron).

  STOVETOP METHOD: If you have a gas stovetop, and your
  peppers are large enough (Hatch, Anaheims, or poblanos),
  you can char the chilies directly on the burner. Balance
  the chilies on the metal grate over a gas flame so that
  the flames reach the peppers. (You should be able to do at
  least 2 chilies on each burner this way.) Let one side
  blister and begin to blacken, and turn to another side.
  Keep turning the chilies as they blacken until they are
  charred on most of their surface.

  BROILER METHOD: Position the oven rack so that the chile
  peppers will be a couple inches from the broiler element.
  Preheat the broiler on high. Place the peppers in a single
  layer in a roasting pan (not a cookie sheet, that will
  warp), lined with Silpat or aluminum foil. Roast on one
  side until that side is blackened, then use tongs to turn
  the peppers over so that the other side gets charred.

  GRILL METHOD: Heat the grill on high and place the chilies
  on the grill grates as close to the flame as possible.
  Turn as needed so that the chilies blister and char on all
  sides.

  When the chilies are all well blistered and blackened,
  place in a bowl and cover with a plate (you can also put
  them in a brown paper bag and close). The chile peppers
  will steam in the bowl (or bag), making the charred skins
  easy to peel. Let the chilies steam for 5 to 10 minutes,
  until cool enough to handle. Use your fingers (a damp
  towel or paper towel helps) to gently peel off the charred
  skins.

  Cut a slit down one side of each of the peppers. Open the
  chilies and remove the seeds, seed pods, and stems. Also
  remove any inner veins, those can carry a lot of heat. It
  helps to either wear gloves or coat your hands with
  cooking oil first before handling a chile, especially if
  you open it up. After you are done handling the chilies
  you can wash the oil off of your hands and take care not
  to touch your eyes.

  Place the chilies in a ceramic or glass bowl. Drizzle
  olive oil over the chilies. Sprinkle with vinegar and
  salt. Toss so that the chilies get touched with olive oil,
  vinegar, and salt on all sides. Cover and chill for at
  least an hour and up to several days.

  Serve as a side for steak, over burgers, chopped up to use
  in salsa, in quesadillas or tacos, or just eat straight as
  a snack.

  From: http://www.simplyrecipes.com

  Uncle Dirty Dave's Archives

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... A mind's journey begins with a single why? -- Confucius

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)