Text 4908, 96 rader
Skriven 2010-12-12 17:50:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 154
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Warm Pasta Salad W/Roasted Corn & Poblanos
 Categories: Salad, Chilies, Pasta
      Yield: 6 servings
 
      4    Poblano chilies
      1    Fresh jalapeño chile
      8 md Tomatoes; coarse chopped
      3 tb Chopped fresh oregano
      2 tb Chopped fresh cilantro
    1/3 c  Green (hulled) pumpkin
           - seeds
      4    Ears fresh corn; kernels cut
           - off
      1 lg White onion; in 1/2" rounds
      3 cl Garlic; minced
      1 ts Ground cumin
    1/4 c  Olive oil
     12 oz Short pasta such as gemelli
           - or rotini
  1 1/2 c  Crumbled queso fresco;
           - (Mexican fresh cheese)
 
  Garnish: fresh cilantro leaves
  
  Pan-roasting or toasting in a dry cast-iron skillet is a
  cooking technique used often in Mexican cuisine. We use it
  here to bring up the flavors of corn, onion, and pumpkin
  seeds. We created this salad as a main course, but it’s
  also a terrific side dish.
  
  Lay chilies on their sides on a metal rack set over grates
  of gas burners set on moderately high. (Or broil chiles on
  rack of a broiler pan about 2 inches from heat.) Roast
  chilies, turning them with tongs, until skins are blackened,
  5 to 8 minutes.
  
  Transfer chilies to a bowl, then cover and let steam 10 mins.
  
  Peel poblanos and discard seeds and ribs, then coarsely chop.
  Peel jalapeño and chop with seeds (omit seeds if you want a
  less spicy salad). Transfer chilies to a large serving bowl
  and stir in tomatoes and herbs.
  
  Toast pumpkin seeds in a dry well-seasoned 9- to 10-inch cast
  iron skillet over moderate heat, stirring, until puffed and
  lightly browned, 2 to 3 minutes (seeds will pop as they puff).
  Transfer seeds to a small bowl.
  
  Add half of corn to skillet and dry-roast over moderate heat,
  stirring frequently, until browned in spots, 4 to 5 minutes.
  Transfer to tomato mixture and cook remaining corn in same
  manner, adding it to tomato mixture.
  
  Add onion to skillet and dry-roast, turning frequently,
  until browned but still slightly crisp. Transfer to a cutting
  board and coarsely chop. Stir into corn mixture.
  
  Cook garlic and cumin in oil in skillet over moderate heat,
  stirring, until fragrant, about 30 seconds. Stir into corn
  mixture and season vegetables with salt and pepper.
  
  Cook pasta in a large pot of boiling salted water until al
  dente, then drain. Add pasta to corn mixture and toss. Season
  with salt and sprinkle with pumpkin seeds and cheese. Serve
  warm or at room temperature.
  
  Cook's note: Chilies, corn, and onion can be roasted 2 hours
  ahead, then mixed with tomatoes and kept at room temperature.
  
  Active time:50 min
  Start to finish:1 hr
  
  Recipe by Ruth Cousineau
  
  July 2000 | Gourmet
  
  Serves 6 (main course)
  
  Meal Master Format by Dave Drum - 24 June 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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