Text 33684, 101 rader
Skriven 2013-02-14 05:43:46 av Dave Drum (1:261/38)
Ärende: Chile 2185
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pork Chops w/Chilies Rellenos & Ancho Sauce
 Categories: Pork, Chilies, Potatoes, Cheese
      Yield: 4 Servings

      6 lg Fresh poblano chilies;
           - stemmed *
      1 ts Cumin seeds
     12 oz Yukon Gold potatoes; in 1/3"
           - cubes, unpeeled
  1 1/4 c  Coarse grated sharp white
           - cheddar cheese
      1 tb Chopped fresh oregano +
           Oregano leaves for garnish
      1 c  Chicken broth
    1/2 c  Orange juice
      5 ts Ancho chile powder;
           - divided **
      1 tb Honey
      1 tb Italian double-concentrated
           - tomato paste ***
      1    Cinnamon stick
      1 cl Garlic; pressed
      1 tb Coarse kosher salt
      6    (1") pork loin chops; on
           - bone, frenched
           Olive oil

  Chilies rellenos are just as good grilled as they are
  battered and fried. They're easier to make that way, too.

  Char chilies over gas flame or in broiler until blackened
  all over. Place chilies in bowl; cover tightly with
  plastic wrap and let steam 15 minutes. Peel, leaving stem
  intact (do not tear flesh of chilies). Using small sharp
  knife, cut 1 long slit down side of each chile; carefully
  remove seeds. Toast cumin seeds in small skillet over
  medium-high heat until slightly darkened and aromatic, 1
  to 2 minutes. Set chilies and cumin aside.

  Line rimless baking sheet with foil. Cook potatoes in
  large saucepan of boiling salted water until just tender,
  about 8 minutes. Drain. Transfer potatoes to medium bowl;
  cool. Add cheese, chopped oregano, and toasted cumin; stir
  to distribute evenly. Season to taste with salt and
  pepper. Carefully fill chilies with potato mixture, about
  1/3 to 1/2 cup filling for each. Working with 1 chile at a
  time, hold in palm and squeeze gently to compress lightly.
  Place stuffed chilies on prepared sheet.

  Combine broth, juice, 2 teaspoons chile powder, and next 4
  ingredients in heavy medium saucepan. Simmer over medium
  heat until slightly thickened and reduced to 2/3 cup, 8 to
  9 minutes.

  DO AHEAD: Chilies and sauce can be made 1 day ahead. Cover
  and chill separately. Let chilies return to room
  temperature before continuing.

  Mix 3 teaspoons chile powder and 1 tablespoon coarse salt
  in small bowl. Sprinkle mixture over pork chops; let stand
  at room temperature up to 2 hours.

  Prepare barbecue (medium heat). Brush pork with oil. Place
  pork chops on 1 side of grill. Transfer chilies on foil to
  opposite side of grill. Grill pork chops until just cooked
  through, about 4 minutes per side; transfer to plate and
  let rest 10 minutes. Grill chilies until cheese melts,
  about 15 minutes.

  Rewarm sauce. Place 1 pork chop and 1 chile on each plate.
  Drizzle sauce over, sprinkle with oregano leaves, and
  serve.

  * Often called pasillas; available at some supermarkets
  and at specialty foods stores, farmers' markets, and Latin
  markets.

  ** Available in the spice section of many supermarkets and
  at Latin markets.

  *** Available in tubes at some supermarkets and at Italian
  markets.

  by Jeanne Thiel Kelley

  Bon Appétit | August 2009

  Yield: Makes 4 servings

  MM Format by Dave Drum - 31 July 2009

  Uncle Dirty Dave's Archives

MMMMM

... He knows all about art, but he doesn't know what he likes. -- James Thurber

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