Text 4414, 77 rader
Skriven 2013-09-08 06:45:16 av Dave Drum (1:261/38)
Ärende: Chile 3917
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Morralitos De Calabacitas
 Categories: Vegetables, Chilies, Squash, Cheese, Herbs
      Yield: 4 servings

      9 lg Corn husks (hojas); 1 in 8
           - strips, the rest whole
      1 tb Butter
    1/2 c  Minced onion
      2 cl Garlic; minced
      2    Green Anaheim or poblanos;
           - charred, peeled, seeded,
           - diced
      1 c  Corn niblets
      1 tb Minced epazote or cilantro
    1/2 ts Salt
           Freshly ground pepper
  1 1/4 lb Zucchini; in 1/4" dice
      1 c  Grated cheddar cheese

  By Jacqueline Higuera McMahan, Chronicle contributor

  A few years ago, a friend assured me zucchini makes
  wonderful bread. But one zucchini log equals 20 loaves of
  bread equals how many years' worth of zucchini bread?

  I'll stick to my calabacitas, loosely based on a recipe by
  Zarela Martinez of the restaurant Zarela in New York.

  You simply wrap a mixture of onion, garlic, poblano
  chilies, corn and zucchini in a corn husk (use the husks
  sold for tamales). These bundles, called morralitos, are
  grilled or broiled for only a few minutes.

  If you're grilling a steak, you can grill the morralitos
  at the same time. I even grill tortillas, too, so an
  entire dinner can be done at the same time on the same
  grill. The squash-chile mixture is wonderful wrapped in a
  corn tortilla. And it's a good dish for vegetarians.

  Place the corn husks in a large bowl; cover with boiling
  water and let soak at least 30 minutes to soften.

  Heat the butter in a medium skillet until bubbling. Add
  the onions and garlic and saute until softened, about 3
  minutes. Add the chilies, corn and epazote; cook 5 minutes.
  Remove from heat and add salt, pepper to taste, the diced
  zucchini and cheese; mix well.

  To assemble the bundles, remove the corn husks from their
  soaking water and blot dry with paper towels. Place 2
  husks end to end. The wide ends should be lined up against
  each other, barely overlapping. Scoop 1/4 of the vegetable
  mixture into the center. Roll up lengthwise like a fat
  cigar. Tie the 2 ends, like a party favor, with husk
  strips.

  Grill over a medium fire for about 3 minutes on each side.
  Turn carefully so the juices don't drip out. You can also
  cook these under a preheated medium-hot broiler, turning
  after 3 minutes.

  Serves 4.

  URL: http://sfgate.com

  MM Format by Dave Drum - 01 August 2013

  Uncle Dirty Dave's Archives

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... A clever cook can make a good meal of a whetstone - Erasmus

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