Text 32708, 69 rader
Skriven 2013-01-16 06:28:42 av Dave Drum (1:261/38)
Ärende: Gourmet 1405
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Stuffed Poblanos w/Walnut Sauce & Pomegranate Seeds-Pt 2
 Categories: Chilies, Fruits, Nuts, Herbs, Pork
      Yield: 8 Servings

           Directions Continue

  While tomatoes simmer, cut an X in bottom of peach, then
  immerse in boiling water until skin begins to loosen, 10
  to 30 seconds. Transfer peach to a bowl of cold water to
  stop cooking, then peel, pit, and dice (1/3 inch).

  Discard bay leaves, thyme sprig, and cinnamon stick from
  tomato mixture, then add diced pork and remaining filling
  ingredients and simmer, uncovered, stirring occasionally,
  until fruit is softened but still intact, 8 to 10 minutes.
  Season with additional salt, sugar, and vinegar.

  Make sauce: Purée walnuts and almonds in a blender with
  milk, cheese, 1 tablespoon sugar, and 1/4 teaspoon salt
  until smooth and silky, about 2 minutes. (Sauce should
  thickly coat back of a large spoon. If sauce is too thin,
  add more almonds and puré. If too thick, add more milk.)
  Season with salt and sugar.

  Stuff and bake chilies: Put oven rack in middle position
  and preheat oven to 350øF/175øC.

  Cut a lengthwise slit in each chile and carefully cut out
  seeds with kitchen shears, leaving stem intact. (For
  milder heat, carefully cut out ribs also.)

  Divide pork filling among chilies, then close, overlapping
  sides of openings slightly. Transfer, seams up, to a 13"
  by 9" shallow baking dish, then cover with foil and bake
  until just heated through, 15 to 25 minutes.

  Transfer chilies to plates, carefully turning them seam
  sides down. Pour about 1/3 cup walnut sauce over each
  chile, leaving some of chile visible, then sprinkle
  chilies with pomegranate seeds. Serve chilies warm or at
  room temperature.

  Cooks' notes:

  Pork can be cooked 1 day ahead. Cool in broth, uncovered,
  then chill in broth, covered.

  Sauce can be made 1 day ahead and chilled, covered. Bring
  to room temperature before serving.

  Chilies can be roasted 1 day ahead. Chill, covered, then
  pat dry before filling.

  Yield: Makes 8 (main course) servings

  Gourmet | September 2006

  MM Format by Dave Drum - 06 June 2012

  Uncle Dirty Dave's Archives

MMMMM

... One of these coconuts is a meal for a man, both meat and drink - Marco Polo

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