Chiles Relleno

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Chile Relleno Recipe

An authentic chile relleno recipe made from roasted poblano peppers stuffed with cheese, dipped in a fluffy egg batter and fried until golden brown!

Ingredients

For the chile rellenos

• 6 large poblano peppers
• 8 ounces Monterey Jack cheese, cut into long strips/sticks (or shredded cheese)
• 4 cups oil, for frying
• 3 large eggs
• ½ cup all-purpose flour
• ½ teaspoon fine salt

For the salsa roja

• 6 roma tomatoes, quartered
• ½ small onion, halved (yellow or white)
• 3 cloves garlic
• 1 jalapeño pepper stem and seeds removed (optional)
• 5 sprigs cilantro
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon olive oil

Instructions

For the chile rellenos

Roast the peppers: 

Peel the peppers:
Stuff the peppers: Carefully stuff the peppers with the cheese. Some of the peppers will be extra fragile because of the roasting process and may tear - that's okay. Just do the best you can.

• •Gently close the opening of the peppers and secure it shut with 1-3 toothpicks. Use as many as you need to ensure that the cheese won't ooze out during the frying process. Set aside.
  •Prepare for frying: Heat the frying oil in a large saucepan or deep skillet over medium-high heat. Line a baking sheet with paper towels and set aside. While oil is heating up, prepare the batter.
  
• •Make the batter: Separate the egg whites from the yolks into two separate bowls - the whites into a large mixing bowl and the yolks into a small bowl. Using an electric hand mixer, beat the egg whites until stiff peaks form.
  •While continuing to beat the egg whites on low, add in the egg yolks one at a time until all of them are fully mixed in. The batter should be light, fluffy and smooth.
  •Coat the peppers with batter: Place the flour and salt into a separate shallow bowl or plate. Mix together to combine. Gently roll the stuffed peppers in the flour mixture, then give them a gentle tap to remove any excess. Then dip them in the egg batter and gently place them in the hot frying oil.
  •Fry the chile rellenos: Fry the peppers for 3-5 minutes per side, until the batter is golden brown and crispy. Try not to overcrowd the peppers in the pan - I usually fry 2 at a time depending on the pan I'm using.
  •Transfer the peppers to the lined baking sheet to drain off any excess oil.
  •Serve: Immediately serve chile rellenos on a plate with some salsa, freshly chopped cilantro and some cotija cheese. (Don't forget to remove the toothpicks when you first cut into the peppers! You can try to remove them before serving onto plates, but I find it easier to remove them when you first cut into them.)
  For the salsa roja
• Add tomatoes, onion, garlic, jalapeño, cilantro and salt to a blender. Puree until smooth.
  •Heat olive oil in a small saucepan over medium-high heat. Add blended salsa and bring to a boil.
  •Reduce heat to low and simmer, stirring occasionally for 8 minutes. Remove from heat, taste and season with more salt if desired.
  Notes
• Make ahead. The poblanos can be roasted and peeled up to 2 days in advance. The salsa roja can be made up to 3 days in advance. Both should be kept in the fridge until ready to use.
• Buy the largest poblano peppers you can find. That way you can stuff the peppers with a lot of filling, and you won’t have any leftovers.
• Use a different cheese. Feel free to use another type of cheese if that’s all you have. Traditionally, chile relleno is made with Oaxaca cheese, but you could also use mozzarella, cheddar, provolone, or another good melting cheese.
• Add a different filling. To make this a more well-rounded one-chile meal, feel free to mix in some other ingredients to the filling. Some good options would be carnitas, shredded chicken, or picadillo.
• Don’t overcrowd the frying pan. I typically fry 2 chile rellenos at a time even though the pan could fit 3.

Two meals : Fajatias and Chicken Breasts, Martini Style

FAJITAS

1 1/2 pounds top round steak fat and tissue removed

1 large yellow onion sliced 1/2" thick

2 medium sweet green peppers cut 1/4 inch thick

12 flour tortilla

MARINADE FOR FAHITAS

1/4 cup olive oil

1/4 cup lemon or lime juice

1/4 cup cilantro

2 tablespoons oregan-(2 teaspoons dried)

1 tablespoon shallot minced

2 teaspoons minced garlic

1 tablespoon chili powder

1 teaspoon ground cumin

salt and pepper to taste

1 1/2 LB TOP ROUND, FAT AND TISSURE TRIMMED

1 LARGE YELLOW ONION SL. 1/2 “ STRIPS

2 MED. SWEET GREEN PEPPERS, CUT 1/4” STRIPS

12 FLOUR TORTILLIAS

MARINATE MEAT 1 HOUR AT ROOM TEMPERATURE OF OVERNIGHT IN REFRIGERATOR.

BROIL OR GRILL STEAK.  BRUSH SWEET PEPPER AND ONIONS WITH MELTED UNSALTED BUTTER AND BROIL WITH THE STEAK.  BRUSH TORTILLIAS ON ONE SIDE WITH MELTED BUTTER, WRAP IN FOIL ANDKEEP WARM ON GRILL OR IN OVEN  (MICORWAVE WITHOUT FOIL).  SLICE STEAK THINLY WITH THE GRAIN AND TOSS WITH VEGETABLES.  PUT IN TORTILLAS, ROLL UP AND TOP WITH CHOICE OF JACK CHEESE, RED ONION, TOMATO, CILANTRO, LETTUCE, SALSA.

 

 Breast of Chicken, Martini-Style

This recipe for breast of chicken, martini-style, is from "Two Meatballs in the Italian Kitchen," the cookbook by chefs Pino Luongo and Mark Strausman.

INGREDIENTS

Serves 4.

• Coarse salt

• 8 ounces green beans or haricots verts, trimmed

• 4 carrots, cut into thin strips, about 2 inches long

• 4 boneless, skinless chicken breast halves (6 ounces each), tendons removed

• 1/2 teaspoon freshly ground black pepper

• 1/2 cup all-purpose flour

• 3 large eggs, beaten

• 1 1/3 cups freshly grated Parmigiano-Reggiano cheese

• 2 cups safflower or corn oil

• 2 tablespoons unsalted butter

• 2 tablespoons fresh lemon juice

• 3/4 cup dry white wine

DIRECTIONS

1. Preheat oven to 425 degrees.

2. Bring a large pot of salted water to a boil over high heat. Prepare an ice-water bath; set aside. Add carrots to boiling water and cook until tender-crisp, about 3 minutes. Drain and transfer vegetables to ice-water bath to cool. Drain and set aside. Repeat process with green beans.

3. Place each chicken breast half between two sheets of plastic wrap on a cutting board. Using the flat side of a meat mallet or the back of a skillet, pound chicken breasts until they are 3/8 inch thick.

4. Remove chicken from plastic wrap; season with salt and pepper. Place flour, eggs, and cheese each in separate large, shallow dishes. Coat each chicken breast half evenly with flour, shaking off any excess. Then di !p in egg, followed by cheese to coat.

5. Heat oil in a deep large skillet over medium-high heat. When oil is very hot, reduce heat to medium and, working in batches, add chicken. Cook chicken, turning once, until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate. Repeat process with remaining chicken, allowing oil to reheat between batches.

6. Melt butter in a small saucepan over medium heat. Add lemon juice and wine; stir to combine. Pour butter mixture into the bottom of a large baking dish. Arrange chicken in baking dish and top each with an equal amount of beans and carrots. Brush some of the butter mixture over the chicken and vegetables and transfer baking dish to oven. Cook until vegetables begin to brown, 15 to 20 minutes. Remove from oven and serve immediately.

First published October 2007

Pork Bulgogi and kalbi

 

The kalbi was bought pre marinated

Jeyuk Bokkeum (or Spicy Pork Bulgogi)

Spicy Korean pork bulgogi marinated in a gochujang based sauce with lots of fresh garlic and ginger!

Prep Time10mins Cook Time10mins Marinating time1hr Total Time15mins

Servings: 4 Author: Hyosun

Ingredients

• 2 pounds thinly sliced pork shoulder or butt (or a combination of  pork shoulder or butt and pork belly)
• 1/2 medium onion, sliced
• 3 scallions, cut into 2-inch pieces

Marinade:

• 6 tablespoons gochujang (red pepper paste)
• 1 or 2 tablespoons gochugaru ( red pepper flakes or powder)
• 3 tablespoons soy sauce
• 3 tablespoons rice wine (or mirin)
• 2 tablespoons sugar (or brown sugar)
• 1 tablespoon honey (or more sugar)
• 2 tablespoons sesame oil
• 2 tablespoons minced garlic
• 1 tablespoon grated ginger
• 1/2 small apple grated, 3 - 4 tablespoons (or 2 T plum syrup, maesilcheong)

Instructions

• Thinly slice the meat, if not pre-sliced.
  
• Mix all marinade ingredients well in a large bowl. Add the meat and toss everything well to evenly coat the meat with the marinade. Add the onion and scallions and toss again. Let it sit for about 30 minutes.
  
• Grill or pan fry in a skillet (in 2 batches) over medium high heat until slightly caramelized. Adjust the heat as necessary.

Ribs from the smoker

 

I used the smoker for ribs today. 

Franklin Beans                 Gates Beans

1 lb dried pinto beans         2-55 oz cans B&M pork and beans

1/2 yellow onion                 3 T. rub seasoning

1/2 Cl bean seasoning (recipe below)          1/2 C firm pack brown sugar

8 C. water                 3/4 C BBQ sauce

1 C. chopped brisket bark and shredded meat 1/2 C. molasses

                        1 T. liquid smoke

                        1 C. beef                 1 C. brisket fat drippings

Bean seasoning for Franklin beans In cast iron kettle, combine ingr. about 20  min before rib are done & cook 

1 C. Chili powder         until crust forms on top. about 20 minutes

1/2 C kosher salt                                         

1/4C. coarse black pepper Smoked Chili Powder

2 T. onion powder

1 tsp. ground cumin 1 C. smoked paprika

                 5T+1tsp. dried Greek oregano

CS Rub                  3 T. + 1 tsp. ground cumin

                 3T.+ 1 tsp. granulated garlic

1/2 C. Turbano sugar 2T. granulated onion

1/4C. + 2   use 2T. tsp. kosher salt 3T. 1tsp. cayenne pepper  

1/4C. Smoked Chili Powder—recipe here> Mix above together

2T.+ 2 tsp. ground cumin

1tsp. cayenne pepper CS Cherry BBQ Sauce

1T.+ 1 tsp. cracked black pepper

1 T+ 1tsp. granulated garlic 3 C. ketchup

1T. + 1 tsp. granulated onion 1 C. packed light brown sugar

Mix, store in a cool dark space 3/4 C. distilled white vinegar

                2 T. molasses

                1 T. Worcestershire sauce

OKJ Rub 1/2 C          1 tsp. chipotle chili powder

                 1T. chili powder

2 T. sugar         1T. sweet paprika

1 T. packed brown sugar 1 tsp. kosher salt

1 1//2 tsp, garlic powder         1 tsp. granulated onion

1 1/2 tsp. chili powder         1 tsp. granulated garlic

1 1/2 tsp. paprika         1 1/2 tsp. black pepper

1 1/2 tsp. cumim         1/2 C. cherry preserves

1 tsp. salt         1/2 C. sun dried cherries (Us 1C. cherry preserves)

1 tsp. onion powder in 4 qt saucepan, combine ingredients with 1/2 C.

1 tsp. white pepper         water over med. heat. Simmer, stirring 

 1tsp. black pepper continously  20 minutes, until thickened slightly.

                Set aside to cool Note try other fruit preserves  like peach or apricot instead of cherry.  

Directions to Franklin beans:  Combine beans, onion, ban seasoning and water in a large pot and let set overnight.Aadd the brisket bark and meat to the soaked beans and bring to a boil Lower heat to a slow simmer and cook, covered,3-4 hours, until tender.   Norm note I will use canned baked beans drained, soften the onion in butter, add to beans with bean seasoning to taste. Or I might use Gates seasoning instead with the onion added.

Gates Beans-my version- I only use ingredieht 2 -5 stored in a 12 ounce bottle and adding enough to however much Bushes Baked Beans I am using at the time. I put them in an open pot in the smoker and let them smoke with the meat.  I chop up some of the meat and add it to the beans and some of the juice from the meat   Next time I'll add some softened onions and see if that is an improvement.