Text 28528, 107 rader
Skriven 2012-08-21 06:02:38 av Dave Drum (1:261/38)
Ärende: Chile 1381
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chayote & Corn Stuffed Chilies w/Red Sauce
 Categories: Vegetables, Nuts, Chilies, Sauces
      Yield: 10 Chilies

     10 lg Fresh long green chilies

MMMMM--------------------------FILLING-------------------------------
      1 tb Vegetable oil
      2 cl Garlic; minced
    1/2    Onion; fine diced
      1 lg Chayote squash; seeded,
           - finely diced
      1 c  Corn kernels
    1/2 ts Salt
    1/2 ts Ground red chile
           Black pepper
      2 tb Lemon juice
    1/2 c  Coarse breadcrumbs
      1 tb Nutritional yeast (opt)

MMMMM---------------------------BATTER--------------------------------
      1 c  Cornmeal
    2/3 c  All-purpose flour
      1 ts Baking powder
    3/4 ts Salt
  1 1/4 c  Water
           Vegetable oil; for frying

MMMMM-------------------------RED SAUCE------------------------------
      1 c  Tomato sauce
      2 cl Garlic
    1/2    Onion
  1 1/2 c  Water
      1 tb Ground red chile
    1/2 ts Salt; to taste
    1/4 ts Cinnamon
    1/4 ts Ground cumin

  Roast chile peppers according to your favorite method. (I
  don't have a gas stove or other type of open flame, so I
  heat the oven to the hottest temperature, then bake the
  peppers on a heavy-duty baking sheet, turning if necessary
  to char all sides. The roasted peppers are placed in a
  bowl, covered, then allowed to steam a few minutes to help
  facilitate removal of the peels.) Carefully remove peels
  from roasted peppers, leaving stems attached. Remove seeds
  by cutting a slit along one side of each pepper and gently
  scraping and rinsing out seeds and attached membranes. Pat
  dry and set aside.

  FILLING: In a heavy skillet, heat oil on medium-high. Add
  garlic, onion and chayote; cook until onion is translucent
  and mixture begins to brown, stirring frequently. Remove
  pan from heat and add corn, chile pepper, salt, black
  pepper, and lemon juice, stirring to combine well. Gently
  mix in breadcrumbs and nutritional yeast. On a flat
  surface, open up one pepper at a time and spread about 3
  tablespoons of the filling mixture down the center of
  each. Carefully roll sides of pepper around filling to
  enclose, pressing firmly to shape. (Chilies may be
  prepared ahead of time to this point, covered, and
  refrigerated up to 24 hours.)

  BATTER: In a pie plate or shallow dish, stir together
  cornmeal, flour, baking powder and salt. Gradually mix in
  water to form a batter of medium consistency. Heat 1-1/2
  inches of oil in a large skillet over medium heat. Lightly
  roll each stuffed chile pepper in flour. Carefully coat
  each pepper with batter, as evenly as possible, using stem
  to help drag chile through mixture, and a spoon to spread
  batter over top of chile if necessary. Fry chilies in hot
  oil, two at a time, until lightly browned, turning once.
  It should take about 3 to 4 minutes per side. Remove and
  drain on absorbent paper. (The temperature and freshness
  of the oil is important. If conditions are right, each
  chile will absorb LESS than 1 tablespoon of oil.) (If
  chilies must be prepared in advance, reheat just before
  serving by placing them on a baking sheet in a preheated
  350øF/175øC oven until hot and crisp.)

  RED SAUCE: In a food processor or blender, puree garlic
  and onion with tomato sauce. Transfer to a saucepan and
  add water, ground red chili pepper, salt, cinnamon and
  cumin. Cook sauce over medium heat for 30 minutes,
  stirring frequently to prevent scorching.

  TO SERVE: Spoon a little sauce onto each plate, spreading
  it around in a spiral fashion with the back of the spoon
  to form a large circle. Place a chili onto circle of
  sauce, drizzling a bit of additional sauce over top if
  desired, and garnish with a few slices of avocado and/or
  some finely minced cilantro leaves. A black bean salad and
  slices of cooling fresh melon and/or tropical fruits would
  be nice accompaniments.

  FROM: Jim Weller; Chile-heads List - 08 Mar 2001

  Uncle Dirty Dave's Archives

MMMMM

... Salt is white and pure -- there is something holy in salt. Nath'l Hawthorne

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