Text 37073, 71 rader
Skriven 2013-05-19 07:43:14 av Dave Drum (1:261/38)
Ärende: Chile 2854
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Doc Pepper's Chile Relleno
 Categories: Latino, Cheese
      Yield: 1 Recipe

           Anaheim chilies
           Longhorn cheese
      1 tb Old Bay seafood seasoning
    1/4 c  Flour
    1/4 c  Yellow corn meal
           Cayenne pepper; as much as
           - you can stand
           Salt & pepper

  Some versions of this dish use a batter to encase the
  cheese stuffed chile. My version is much like fried
  chicken. You can vary the amount of cayenne pepper
  according to your taste, but these proportions are just
  about right for the experienced gringo palette.

  Select an Anaheim Chile about 5 to 6 inches long. The skin
  should be a dark green without any color variations of
  black or yellow. The skin should also be smooth with no
  wrinkles.

  The following can be done up to a day in advance, but
  ideally, it should be done several hours before dinner.

  Note that the Old Bay seasoning will make the cooked
  chills turn the rich dark brown to black. Any supermarket
  has Old Bay Seafood Seasoning, in the square matal can.

  Wash the chilies, dry them and then place them directly in
  the fire of a gas range. You can use a propane torch if
  you wish, but they must be IN the flame. They will crack
  and pop and turn black. continue turning the chile until
  all surfaces have been blackened. Immediately place them
  in a brown paper super market bag, close the bag and let
  stand for about 10 to 15 minutes. This is to steam them,
  and make it easier to remove the skin.

  Remove the chilies from the bag and, using a knife, scrape
  the flesh under running water until all skin is removed.
  Cut the chile at below the shoulder and carefully remove
  all the seeds and the veins with your fingers, leaving a
  pocket. Cut a long triangular piece of cheese to fit, and
  stuff in the pocket, leaving about a half inch protruding
  from the chile. Dredge the chilies in the coating mixture.
  I've found the best way is to place the stuffed chilies in
  a plastic food storage bag with the coating mix, and shake
  to coat liberally.

  In a frying pan, heat about a half inch of oil. When hot,
  slip in the stuffed chilies one at a time, being careful
  to not lower the temperature too much as you slip them in.
  They should cook until the coating has changed color to a
  dark brown or black. The cheese will melt slightly, but
  not to worry. When they are done, they will be hard and
  dark in color. Serve immediately.

  Doc Pepper

  Uncle Dirty Dave's Archives

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... Never express yourself more clearly than you are able to think - Neils Bohr

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