Text 6251, 150 rader
Skriven 2013-10-30 06:52:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av JIM WELLER
Ärende: Chilies
===============
-=> JIM WELLER wrote to MICHAEL LOO <=-

 JW> I went shopping yesterday and my new store continues to surprise and
 JW> please me. Found (although not purchased): rabbit, fresh lemon grass
 JW> and dark purple poblano peppers (mis-labelled pasilla).

Apparently they were sold to them by some US produce outfit - where such
mis-naming is common.

Pasilla (pronounced pah-SEE-yah; literally "little raisin") refers to more than
one variety of chile in the species Capsicum annuum. A true pasilla is the
dried form of the long and narrow chilaca pepper. However, in the United States
producers and grocers often incorrectly use pasilla to describe the poblano, a
different, wider variety of pepper whose dried form is called an ancho.

Pasillas are used especially in sauces. They are sold whole or powdered in
Mexico, the United States, and the United Kingdom.
 
 JW> I can't believe this next one needs a written recipe!

 JW> MMMMM----- Recipe via Meal-Master (tm) v8.06

 JW>       Title: 7 and 7
 JW>  Categories: Beverages, Alcohol
 JW>       Yield: 1 Serving

 JW>   1 1/2 oz Seagram's 7 Crown Whiskey
 JW>       6 oz 7-Up (or to fill)

My friend and former employer, Mike Allgaier referred to those as "sandwiches".
When I asked him about it he told me 7 one one side, an ice cube filling and 7
on the other side.

Perpetuating the confusion .....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Stuffed Pasilla Chilies w/Avocado Salsa
 Categories: Appetisers, Fruits, Chilies, Cheese
      Yield: 6 Servings
 
      6    Fresh pasilla or poblano
           - chilies *
    1/2 c  Grated Fontina cheese
    1/2 c  Grated Monterey Jack cheese
    1/2 c  Grated Jarlsberg cheese
      1 c  Grated white Cheddar cheese
    1/2 c  Grated Asiago or Parmesan
     12    Cilantro sprigs

MMMMM-----------------------AVOCADO SALSA----------------------------
      2    Ripe avocados
      1    (to 2) jalapeno or serrano;
           - roasted, seeded, minced
    1/2 sm Red onion; minced
      3    Scallions; minced (white
           - part and 2" of green)
      3 tb Rough chopped cilantro
      2 tb Rice vinegar
      6 tb Olive oil
           Kosher or sea salt
           Fresh ground pepper
 
  * actually pasilla chilies are DRIED chilaca. So, even if
  many grocers/wholesalers call the poblano a "pasilla" it
  really isn't one. - UDD
  
  Prepare the chilies by cutting all the way around the stem
  so that you can remove the stem and seed base in 1 piece.
  Keeping the stem and top intact, trim off any seeds and
  membranes, and if any get left behind in the pepper,
  remove them, too. Blanch the chilies for 2 minutes in
  lightly salted boiling water. Remove the chilies, refresh
  in ice water, and drain.
  
  Combine the grated cheeses in a bowl and mix well. Stuff
  each chile with about 1/2 cup of the cheese mixture. Do
  not over-stuff or pack the cheese in too densely. Replace
  the stem and top of the chile.
  
  Cook on a grill over a medium fire, turning frequently
  until the cheeses are melted and the chilies are hot all
  the way through.
  
  Avocado Salsa: Cut each avocado in half. Remove the seed,
  make dice-sized crisscrosses in the avocado flesh with a
  knife, and scoop out the dice with a spoon. Place in a
  mixing bowl and add the chile, onion, scallions and
  chopped cilantro. Whisk together the vinegar and oil in a
  separate bowl, add salt and pepper to taste, and pour over
  the avocado mixture. Mix gently, being careful not to mash
  the avocado or the salsa will look like guacamole and
  taste "muddy."
  
  Place on a bed of Avocado Salsa and garnish with the
  cilantro sprigs.
  
  From "The Fog City Diner Cookbook."
  
  Sibella Kraus writing in the San Francisco Chronicle,
  10/27/93.
  
  Posted by Stephen Ceideburg
  
  Uncle Dirty Dave's Archives
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pasilla Rellenos (poblanos stuffed w/black beans)
 Categories: Chilies, Vegetables, Beans, Cheese
      Yield: 2 servings

      4    Pasilla peppers *
    1/3 c  Fine diced onion
    1/3    Diced bell pepper; any color
      1 tb Olive oil
      1 c  Canned black beans; drained
           Grated Parmesan cheese

  * actually pasilla chilies are DRIED chilaca. So, even if
  many grocers/wholesalers call the poblano a "pasilla" it
  really isn't one. - UDD

  Heat broiler in oven. Roast pasilla * under broiler until
  lightly blackened and blistered. Place chilies in a paper
  sack and seal. Let them sweat and cool for 15 minutes.

  Meanwhile, saute onion and bell pepper in olive oil until
  soft. Add black beans and mash a small portion of them.
  Heat and reserve.

  Preheat broiler.

  Peel blackened skin off pasillas. * Gently remove stem and
  butterfly open, scraping out seeds. Stuff with veggie
  mixture and roll up.

  Grate small amount of Parmesan cheese over peppers and
  broil until cheese melts.

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... In cooking, as in all the arts, simplicity is the sign of perfection.
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