Text 5754, 92 rader
Skriven 2013-10-12 06:47:42 av Dave Drum (1:261/38)
Ärende: Chile 4257
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Stuffed Poblanos w/Walnut Sauce
 Categories: Vegetables, Fruits, Nuts, Chilies
      Yield: 6 Servings

      4 md Ripe tomatoes
     12 lg Poblano chilies
           Oil for frying
      2 sm Green cooking apples;
           - peeled
      4    Ripe, firm peaches; peeled
      2 sm Ripe plantains; skinned
      6 tb Preserved citron; diced
      6 tb Dark or golden raisins;
           - softened in
      1 c  Dry sherry
      1 c  Unsalted butter
      2 md Onions; diced
      4 c  Shredded pork butt
           Salt & fresh ground pepper
      1 c  Pomegranate seeds
     50    Italian parsley leaves

MMMMM------------------------WALNUT SAUCE-----------------------------
      2 c  Walnuts; thin skin removed
      1 lb Queso fresco
      1 c  Milk
      2 sm Bread rolls; soaked in
           - milk, squeezed dry
    2/3 c  Dry sherry
    1/2 ts Ground true Ceylon
           - cinnamon
           +=OR=+
    1/2 ts Ground U.S. cinnamon
      1 tb Sugar; to taste
           Salt

  Soak the walnuts in cold water or milk to cover, for 3
  hours or overnight. Remove the paper-like skins. Tweezers
  might make this job easier. Discard the soaking liquid.

  Grind the walnuts in a food processor or blender with the
  bread, cheese, cream or milk, sherry, cinnamon, sugar and
  salt. Yield: about 3 cups

  Heat a heavy cast-iron skillet or griddle over high heat
  until a drop of water sizzles on contact. Roast tomatoes,
  turning several times, until blistered on all sides.
  (Alternatively, roast them under a preheated broiler,
  turning several times.) Cool just enough to handle. Peel
  the tomatoes, remove the seeds and chop finely. Set aside.
  Make a small (1 to 1 1/2-inch long) lengthwise slit in
  each chile. Pour oil into a large heavy skillet to a depth
  of about 1/2-inch and heat over high heat until very hot
  but not quite smoking. Fry the chilies, 3 at a time,
  turning once or twice, until they puff up and take on an
  olive-beige color. Remove from pan as they are done.
  Carefully peel chilies under cold running water. Very
  gently pull out seeds through the slit in each chile,
  being sure not to tear the flesh. Set aside. Dice the
  fresh and dried fruits and set aside.

  In a large skillet, melt butter or vegetable oil over
  medium heat until very hot and fragrant. Add onion and
  garlic and saute for 3 minutes. Add fresh and dried fruit
  and saute for 3 minutes. Add spices and pork and cook,
  stirring to combine, for 2 minutes more. Season with salt
  and pepper to taste.

  Carefully spoon the mixture into the chilies through the
  slit in each. Preheat oven and bake on greased baking
  sheet or shallow pan for 5 minutes.

  Cover the chilies with the Walnut Sauce and sprinkle with
  Pomegranate seeds and a few leaves of Italian parsley.
  Chiles may be served warm or at room temperature.

  Yield: 6 servings

  Recipe By: Chef du Jour Zarela Martinez SHOW #DJ9161

  From: Peg Baldassari

  Uncle Dirty Dave's Archives

MMMMM

... A book, a friend, a song, a glass, a chaste loving lass

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