Text 33436, 84 rader
Skriven 2013-02-07 05:25:24 av Dave Drum (1:261/38)
Ärende: Chile 2115
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Bell Peppers Stuffed w/Green Chile, Corn & Hominy
 Categories: Vegetables, Chilies
      Yield: 3 Servings

      2 ts Sweet Pepper Oil (left over
           - from prepping peppers)
      1 lg Onion; diced
    1/2 ts Cumin seed
      2 c  Corn kernels
    1/2 c  White posole (hominy) corn;
           - canned, well drained
      1 tb Diced, canned green chilies
      1 cl Garlic; pressed
      2 tb Vegetable stock
      1 ts Cornstarch
           Salt & fresh ground pepper
      3 lg Green bell peppers; prepped
           - for stuffing

  Over medium heat, in Pam sprayed or nonstick skillet, heat
  the oil. Add onion and saute about 2 minutes, or until
  onion is starting to give off an aroma. Add cumin seed,
  and saute another 2 to 4 minutes, or until onion is
  beginning to wilt and seeds are fragrant. Add corn, and
  stir another 3 minutes. Add posole, green chile, garlic
  and 1 tablespoon of vegetable stock. Dissolve cornstarch
  in the remaining tablespoon of stock, and stir into the
  skillet. The filling will quickly thicken just enough to
  stick together somewhat, as if glazed.

  Taste for seasoning, and pile into pepper halves.

  Yield: 6 stuffed pepper halves

  How to Prepare a Bell Pepper for Stuffing: First, I never
  cut off the top and scoop down into the pepper, making a
  single, upright, tall, deep stuffing vessel; to me, this
  method gives too high a percentage of filling to pepper.
  And, because so little filling surface is exposed to the
  oven heat, the result's too soggy for me. Instead, start
  by halving large green, red, yellow, or purple sweet bell
  peppers vertically, right down the middle through the
  stem. The vertical halving, in addition to solving the sog
  problem, makes for a pretty presentation on the plate and
  also means you can get two servings from a single pepper
  (although if you're using the pepper as a centerpiece
  instead of a component, you might consider both halves to
  be one serving). With a paring knife, cut out any residual
  chunk of white fiber and remove any seeds or the miniature
  internal peppers that are sometimes formed.

  Pam a skillet, and film the surface with olive oil 2 or 3
  tablespoons. Turn the heat up and get the skillet quite
  hot. Place the peppers, cut sides down, in the hot oil.
  There will be great sizzling and carcinogen ignore it. Let
  the peppers sear about 3 to 4 minutes. Then, using a pair
  of long handled tongs, flip the peppers over and let sear
  another 3 to 4 minutes. What you want to do is soften the
  peppers slightly not much, just enough to take the raw
  edge from them and brown them in spots.

  Remove the peppers from the oil, and immediately drain
  them on paper towels, wiping them well to remove any
  traces of oil. Then, once the oil has cooled, pour it into
  a bottle or jar. You'll notice it has taken on both the
  color and fragrance of the peppers. Use this Sweet Pepper
  Oil in the filling recipe, and hoard the leftovers,
  refrigerated, for a nice note in any stir fry that
  contains peppers, or as an addition to salad dressings.

  Recipe By: Chef du Jour - Crescent Dragonwagon SHOW #DJ9340

  From: Ed Bauman

  Uncle Dirty Dave's Archives

MMMMM

... It is even harder for the average ape to believe he has descended from man

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