Chiies Rellenos

Chiles Poblanos Rellenos de Queso (Poblano Chiles Stuffed with Cheese)

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

YIELDMakes 4 servings

Our dinner were these Chiles Rellenos with tortillas and Caldillo sauce

• Caldillo sauce:
• 2 pounds Roma tomatoes
• 1 medium onion, thinly sliced
• 2 cloves garlic
• 2 tablespoons canola oil
• 1 bay leaf
• Kosher salt
• Chiles poblanos rellenos:
• 4 fresh poblano chiles
• 12 ounces Asadero, Chihuahua, or other semisoft melting cheese, cut into small cubes
• 1/2 cup all-purpose flour
• 3 large eggs, separated
• 1 1/2 cups canola oil
• Make the caldillo sauce:
• In a large saucepan, cover the tomatoes with water and cook until they change color and their skins begin to peel. Remove the tomatoes from the water and let cool, reserving the cooking liquid. Once cool enough to handle, peel the tomatoes. Transfer to a blender or food processor, add the onion and garlic, and blend until smooth.
• In a large skillet, heat the oil until hot but not smoking. Add the tomato sauce and fry, stirring occasionally, until it changes color and is fully cooked.
• Add the bay leaf and enough of the reserved tomato cooking liquid to make a fairly thin sauce, then season to taste with salt. Keep hot until ready to serve.
• Make the chiles poblanos rellenos:
• Using fireproof tongs, roast the chiles over an open flame until the skin is completely blistered. Transfer to a plastic bag (or place in a bowl and cover with plastic wrap) and let steam for 10 to 15 minutes to loosen the skins. Once they are cool enough to handle, peel the chiles and discard the skins. Using a small, sharp knife, make a lengthwise slit down one side of each chile and carefully remove the seeds. Stuff the chiles with cheese, dividing it evenly.
• Place all but 1 tablespoon of the flour in a small, shallow bowl. Carefully dredge the stuffed chiles in the flour, coating lightly and shaking off any excess.
• In a separate bowl, beat the 3 egg whites until soft peaks form. Carefully fold in the egg yolks, along with the reserved 1 tablespoon of flour, and season with salt.
• In a large skillet over moderate heat, heat the canola oil until hot but not smoking. Holding the flour-dusted chiles by their stems, dip them in the egg batter and then carefully lay them in the hot oil. Using a spatula or spoon, baste the chiles with the hot oil. Once the bottoms are golden brown, turn with a spatula and brown the other side. Transfer to a wire rack or paper towel–lined plate to drain.
• Serve the poblanos covered with the caldillo sauce and accompanied by rice and refried beans.

Malaysian Chicken

Several years ago Charlie took me to a Chinese buffet and had me try some Malaysian chicken and asked if I could duplicate it. He said what I made was different but good and has asked me to make it several times since then. 

Malaysian Chicken

 Make sauce:

Heat 2 T. peanut oil, add 

1 onion in large chunks

1 fresh jalapeño 

sauté until soft, add 

1 T. chicken  base

1/2 C. water

4 T. brown sugar

1 T. oyster sauce

2 tsp fresh ground ginger

simmer until soft.  This is sauce.

5 chicken thighs, skinned, boned and cut in bite sized pieces’

Marinate 30 minutes in 

5 cloves garlic

4 T. oyster sauce

1T. sesame oil

1/2 tsp. curry powder

Add  Asian fry mix to marinated chicken, coat. heat 1 inch oil and fry in batches until browned, remove and transfer to sauce, above, cover, simmer another 10 minutes.  Serve with rice

• Dry stir fry Ingredients  I used a store bought stir fry mix the last time and it was so salty we could not eat it. All the recipes I checked on line had this same recipe which is mostly powdered chicken bouillon- which is mostly salt so I eliminated it and used cornstarch instead.  It turned out pretty good.

• 1/4 c  chicken bouillon
  3 Tbsp  cornstarch
  2 Tbsp  sugar
  2 Tbs  dried minced onions
  2 Tbsp  instant garlic, minced
  2 tsp dried parsley
  1/2 tsp ground ginger
  1/4 tsp crushed red bell pepper(dried)

In a small bowl, stir bouillon granules, cornstarch, sugar, onion, garlic, parsley, ginger and red pepper until blended. Store in airtight container in a cool place. Stir mixture before measuring. Use like any dry stir fry mix. 1 T. equals one packet.

After Thanksgiving dinner.

After Thanksgiving dinner notes. Turkey baked in bag with orange, onion, carrot and celery plus butter under skin with a little Triple sec added to butter.  Baked with temp. at breast to 165 but temp. check showed 185 in several places. Came up to temp. faster than expected.  Maybe putting it in yhe bag speeded it up. Dark meat was juicy, white meat was a little dry.  Baked potaoes with cheese. Mashed potatoes would be better. Forgot to serve cranberry sauce bought for today.  Marie Calendar Pumpkin pie baked in toaster oven at temp. specified for time stated. It was done sooner but still good.  Green bean casserole was made with evaporated milk. Seemed a little rich for me.  Butterball turkey came with gravy makings packet. gravy would not thicken. Made stock with giblet and neck with onion celery carrot. Thickened with butter and flour. It was till thin but that was as it was supposed to be.

 CHOCOLATE PECAN LATTICE PIE

INGREDIENTS

• PIE CRUST
• 300g plain flour
• 290g Lurpak unsalted butter, cubed and chilled
• 4-5 tablespoons iced water
• 1 egg yolk, beaten
• FILLING
• 130g Lurpak lightly salted butter
• 120g 70% dark chocolate
• 1 cup glucose syrup (aka corn syrup)
• 6 eggs
• 150g brown sugar
• 1 tablespoon cocoa powder
• 120g pecan halves, toasted and chopped
• 100g pecan halves, toasted but not chopped

DIRECTIONS

To make the pie crust, place flour and butter cubes in a food processor and pulse until the mixture forms pea sized pieces. Slowly add ice water 1 tablespoon at a time and pulse until the dough comes together in a ball. Transfer to a lightly floured bench top and bring together with one or two kneads to form a ball. Cut in half and flatten each ball into a disk. Cover with cling film and refrigerate for 30 minutes.

Roll out half the dough on a lightly floured surface until you have a 30cm circle. Gently transfer the circle to a 22cm pie dish and press into the base. Trim the edge and refrigerate for another 30 minutes.

Meanwhile, make the filling. Combine butter and chocolate in a glass bowl and microwave on 50% in short bursts, stirring between each, until the butter and chocolate have melted and the mixture is smooth and glossy. Set aside to cool for 15 minutes, then add corn syrup, eggs, brown sugar and cocoa powder and whisk until completely combined. Add the chopped pecans and whisk again until combined.

Pour the filling into the chilled tart case and top with toasted pecan halves. Set aside in the refrigerator while you prepare the lattice top.

Take the remaining chilled dough and using small palm sized pieces of dough, pass them through the flat section of a pasta machine working from the thickest setting down to the middle setting until you have long lasagna shaped pastry. Then cut the dough into strips using the fettuccine section of your pasta machine until you have long strips. Weave the strips under and over each other on a rimless baking sheet lined with baking paper to make a lattice large enough to cover the top of the pie (you can include plaits using the strips also for added flair). Gently slide the lattice off the baking paper and onto the top of the pie cutting of the excess pasty around the edge. Using the remaining offcuts, roll and cut leaf shapes and place around the edge of the pie dish.

I use a pasta machine because I am terrible at cutting straight lines! Also, I love the precision of the pieces of dough that come out of the pasta machine and I can make more intricate designs with smaller strips. Never fear, if you don't have a pasta machine just roll out your dough to about 1/2 cm thick and cut lengths of dough by hand. 

Preheat oven to 170° Celsius.

Brush the top of the pastry with beaten egg yolk and bake the pie for 50-60 minutes, or until the filling has set and has puffed up.  If the top starts to become too golden while baking, cover with tented alfoil.

Remove from oven and cool on a wire rack completely before cutting and serving with dollop cream or a big scoop of vanilla ice cream.

NOTES

• The success of pastry has a lot to do with the temperature of the dough. Pie pastry is better when made in cooler environments because you don't want the butter to soften too much. If you find it hard to work with the dough because it is too soft, just put it back in the fridge to harden.
• If your pastry is too crumbly when rolling it out, or even after baking, then there isn't/wasn't enough moisture in the dough and you needed to add more water when making the pastry.
• You will have more pastry than you need depending on how you choose to decorate the top of your pie, I alway prefer having more pastry because it is much harder to match the texture of your initial dough it you have to make another batch. Any left over dough can be wrapped in plastic wrap and frozen to be used for other sweet or savoury pies. Simply defrost the dough overnight in the refrigerator when you want to use.
• The filling will puff up when cooked, but once the pie cools it will settle a bit.
• If you don't cool the pie sufficiently, the pastry will crumble when you try and cut it. Try to avoid digging into the pie straight away and instead, leave it to cool to room temperature before cutting in.

For Thanksgiving, a chocolate pecan pie.

Next year is my turn to do T-day dinner. This is what I am taking to my sisters for dinner on Thursday.

 CHOCOLATE PECAN LATTICE PIE

INGREDIENTS

• PIE CRUST
• 300g plain flour
• 290g Lurpak unsalted butter, cubed and chilled
• 4-5 tablespoons iced water
• 1 egg yolk, beaten
• FILLING
• 130g Lurpak lightly salted butter
• 120g 70% dark chocolate
• 1 cup glucose syrup (aka corn syrup)
• 6 eggs
• 150g brown sugar
• 1 tablespoon cocoa powder
• 120g pecan halves, toasted and chopped
• 100g pecan halves, toasted but not chopped

DIRECTIONS

To make the pie crust, place flour and butter cubes in a food processor and pulse until the mixture forms pea sized pieces. Slowly add ice water 1 tablespoon at a time and pulse until the dough comes together in a ball. Transfer to a lightly floured bench top and bring together with one or two kneads to form a ball. Cut in half and flatten each ball into a disk. Cover with cling film and refrigerate for 30 minutes.

Roll out half the dough on a lightly floured surface until you have a 30cm circle. Gently transfer the circle to a 22cm pie dish and press into the base. Trim the edge and refrigerate for another 30 minutes.

Meanwhile, make the filling. Combine butter and chocolate in a glass bowl and microwave on 50% in short bursts, stirring between each, until the butter and chocolate have melted and the mixture is smooth and glossy. Set aside to cool for 15 minutes, then add corn syrup, eggs, brown sugar and cocoa powder and whisk until completely combined. Add the chopped pecans and whisk again until combined.

Pour the filling into the chilled tart case and top with toasted pecan halves. Set aside in the refrigerator while you prepare the lattice top.

Take the remaining chilled dough and using small palm sized pieces of dough, pass them through the flat section of a pasta machine working from the thickest setting down to the middle setting until you have long lasagna shaped pastry. Then cut the dough into strips using the fettuccine section of your pasta machine until you have long strips. Weave the strips under and over each other on a rimless baking sheet lined with baking paper to make a lattice large enough to cover the top of the pie (you can include plaits using the strips also for added flair). Gently slide the lattice off the baking paper and onto the top of the pie cutting of the excess pasty around the edge. Using the remaining offcuts, roll and cut leaf shapes and place around the edge of the pie dish.

I use a pasta machine because I am terrible at cutting straight lines! Also, I love the precision of the pieces of dough that come out of the pasta machine and I can make more intricate designs with smaller strips. Never fear, if you don't have a pasta machine just roll out your dough to about 1/2 cm thick and cut lengths of dough by hand. 

Preheat oven to 170° Celsius.

Brush the top of the pastry with beaten egg yolk and bake the pie for 50-60 minutes, or until the filling has set and has puffed up.  If the top starts to become too golden while baking, cover with tented alfoil.

Remove from oven and cool on a wire rack completely before cutting and serving with dollop cream or a big scoop of vanilla ice cream.

NOTES

• The success of pastry has a lot to do with the temperature of the dough. Pie pastry is better when made in cooler environments because you don't want the butter to soften too much. If you find it hard to work with the dough because it is too soft, just put it back in the fridge to harden.
• If your pastry is too crumbly when rolling it out, or even after baking, then there isn't/wasn't enough moisture in the dough and you needed to add more water when making the pastry.
• You will have more pastry than you need depending on how you choose to decorate the top of your pie, I alway prefer having more pastry because it is much harder to match the texture of your initial dough it you have to make another batch. Any left over dough can be wrapped in plastic wrap and frozen to be used for other sweet or savoury pies. Simply defrost the dough overnight in the refrigerator when you want to use.
• The filling will puff up when cooked, but once the pie cools it will settle a bit.
• If you don't cool the pie sufficiently, the pastry will crumble when you try and cut it. Try to avoid digging into the pie straight away and instead, leave it to cool to room temperature before cutting in.

Chicken Cacciatore

Not an especially attractive picture, but it was dinner.

Chicken Cacciatore
Prep Time 30 mins Cook Time 1 hr Total Time 1 hr 30 mins
Ingredients
3 pounds bone-in, skin-on, chicken thighs (about 8)
1 tablespoons olive oil
salt
pepper
1 large onion, finely chopped
8 ounces sliced fresh mushrooms
3 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
2 tablespoons all-purpose flour
1 cup dry white wine
1 (14.5-ounce) can diced tomatoes, do not drain
2 tablespoons tomato paste
3 bay leaves
1 small Parmesan rind
1 tablespoon fresh thyme, or 1 teaspoon dried thyme
1 teaspoon dried oregano
1 large red bell pepper, ribs and seeds removed, chopped
Instructions
Heat a large Dutch oven or skillet over medium heat. Add the olive oil.  Season the chicken pieces with salt and pepper. Add half the chicken and cook, skin side down, until crisp and browned. Turn the pieces over and cook another 5 minutes. Remove to a plate and continue browning in small batches until all chicken is browned. Reserve 1 tablespoon of the drippings in the pan.
Add the onions, mushrooms and a pinch of salt to the pan with the reserved drippings. Cook over medium-high heat until the vegetables begin to brown and the moisture evaporates.
Add the garlic and red pepper flakes to the pan and sauté until fragrant, about 30 seconds. Stir in the flour and continuing cooking and stirring for 1 more minute. Add the wine, tomatoes, tomato paste, bay leaves, Parmesan rind, thyme, oregano and red bell pepper.
Remove the skin from the chicken and discard. Add the skinless chicken pieces to the pan, pressing them down into the sauce so they are covered. Bring to a boil, cover and reduce the heat to low. Simmer until the chicken is tender, about 40-45 minutes. Halfway through cooking, move the chicken pieces around and/or turn them over to ensure even cooking.
Remove the bay leaves and Parmesan rind and discard. Check seasoning and add salt and pepper if needed. Garnish with fresh chopped parsley leaves. Serve over hot cooked spaghetti or polenta.

Chicken cutlets with a cheese sauce

Cutlets made by halving chicken breasts, putting in seasoned flour, egg, and bread crumbs mixed with parmigiano reggiano, salt and pepper then cooked with oil and butter until browned. Lemon juice squeezed over them after done.  Sauce was made with largish tablespoons of flour and butter, 1/3 C. heavy cream and 8 oz of chicken stock. A little nutmeg.  Stock was salty enough that more was not needed.  Egg noodles were store bought. Peas were nuked from frozen.

I made egg noodles, stuffed mushrooms and Swedish meatballs for dinner tonight.

MY FAVORITE SWEDISH MEATBALLS 6 servings From Sandra  Nov. 2018

1/3C bread crumbs

1/2 C. whole milk

1 egg

2 tbs. flat leaf parsley

2 cl. garlic, minced

1/4 tsp 

1/4 tsp nutmeg

1 Tbs. lemon zest

1/2 med. onion, fine chop

1/4 tsp. black pepper

1/2 tsp. salt

1 lb. gr. beef

1/2 lb. gr pork

1 Tbs. olive oil

5 Tbs. butter

1/4 C. AP . Flour

2 C. beef broth

1 C. heavy cream

1 Tbs. Worcestershire sauce.

1 tsp. Dijon mustard

1. combine and mix breadcrumbs, milk, egg, parsley, garlic, spices and lemon zest. let set 10 min. or until all of the milk has been absorbed by the  bread crumbs.  Add onion, beef, pot, salt and pepper; mix. Shape into 16-18 largish meatballs.
2. Melt butter and oil, add meatballs, brown on all sides and cook through.  Remove with slotted spoon and set aside

3. With the pan still over medium-heat, whisk in the remaining butter and flour, and cook until the mixture is bubbling away and browned, 1 – 2 minutes (like you’re making a roux). In a slow and steady stream, whisk in the beef broth and cream, then add the Worcestershire and mustard. Season with a pinch of salt and pepper, then bring the sauce to a simmer. Cook until thickened and glorious, about 4 – 5 minutes. Add the meatballs back to the skillet and cook another 1 – 2 minutes. Serve with mashed potatoes and your favourite greens (or over egg noodles, if you’re into it). Delicious!  

Egg Noodles

1 C. flour

1 egg yolk

1 whole egg

a little salt

enough water to make a dough

Mix adding just enough water, wrap in plastic wrap and refrigerate a few hours.  Roll out with Kitchenaid paster maker, lay out on dish towel until dried out. Boil until tender.

Bacon Spinach and Four Cheese Stuffed Mushrooms

Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes

Servings 12 -14 mushrooms, depending on the size  Author Lyuba Brooke 

Ingredients

• 5 crispy bacon strips cooked
• 3 oz fresh spinach
• 1 large garlic clove
• 1 tbsp oil for cooking
• 16 oz whole baby bella mushrooms try to pick out larger mushrooms
• 4 oz cream cheese
• 1 egg
• 1/4 cup Italian bread crumbs
• 1 cup Italian cheese mix
• Salt
• Fresh cracked black pepper
• 1/4 cup Italian cheese mix for topping
• 2 crispy bacon strips crumbled, for topping

Instructions

1. Preheat the oven to 350.
2. Wash mushrooms and carefully take off the stems. Toss mushrooms lightly in olive oil and set aside.
3. Preheat a small cooking pan and 1 tbsp of olive oil on medium heat.
4. Chop spinach and add it to the pan. Cook covered over medium heat until almost cooked. Mince garlic and add it to spinach. Dice bacon strips and add it to spinach as well. Mix well and cook until spinach is done. Take off heat.
5. In a medium mixing bowl, combine cream cheese, bread crumbs, cheese mix, egg, salt and pepper. Mix very well until all combined.
6. Add spinach and bacon to the cheese mixture. Mix until evenly incorporated.
7. Place mushroom cups into a baking dish. Carefully fill mushroom cups with cheese mixture pressing down lightly with your finger to fit a little bit more.
8. Sprinkle each stuffed mushroom with a little bit of cheese and bacon.
9. Bake about 17-20 minutes.

Recipe Notes

Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you

Chuck Roast in the Instant Pot

Chuck roast in the instant pot for 35 minutes with potatoes, carrots and a cut up onion along with a little water and packets of Italian Dressing, Ranch Dressing and Brown Gravy.  

Chili, onion rings and watermelon

Chili 

1 lb hamburger 

3 Spanish style chorizo, peeled, chopped fine

1 onion, finely chopped 

8 oz tomato sauce 

1 Tbs. sugar 

2 T. sugar

4 teaspoons chili powder 

1 ounce red wine vinegar 

1 C. picante sauce 

1 bay leaf 

1/2 to 1 tsp. salt 

1 T. paprika 

1 can red beans

1/2 tsp. pepper 

1/4 tsp. cumin 

1/4 tsp. cayenne 

1 bottle beer 

3 Tbs. cocoa powder 

1/4C ketchup

Saute meat, when almost done, add onions and garlic. When onions are tender, add rest or ingredients. Cover and simmer 1 hour. Remove lid and let cook down if necessary. Refrigerate overnight and remove fat and reheat. 

Note: if desired.... 

If cooked without beans, serve them and grated raw onion on the side as a garnish. 

Chili toppings

corn chips 

thin sliced radishes

sour cream

diced fresh  jalapeño 

fresh lime wedges 

cilantro leaves

 

Crispiest Onion Rings

• 2 cups all-purpose flour
  1 teaspoon coarse salt, plus more for sprinkling
  1/4 teaspoon freshly ground white pepper
  1/2 teaspoon baking powder
  1 cup beer, preferably lager or pilsner
  2 tablespoons ice water
  Peanut oil, for frying
  2 medium yellow onions, cut crosswise into 1/2-inch-thick slices, separated into rings
  
  Whisk together 1 cup flour, the salt, white pepper, and baking powder in a bowl. Whisk in beer and ice water until combined. Place remaining cup flour in a shallow dish.
   
  Preheat oven to 200 degrees, with a baking sheet on middle rack. Heat 3 inches of oil to 375 degrees in a medium pot over medium high. Dredge onions in flour, turning to coat; tap off excess. Working in batches (about 8 at a time), dip onions in batter, shaking off excess. Carefully add to hot oil. Cook until golden brown, 2 to 3 minutes. Transfer to paper towels to drain. Sprinkle with salt. Transfer to baking sheet to keep warm while cooking remaining onions. Adjust heat as necessary to keep oil at a steady temperature. Serve hot.

Fancy Meatloaf

SAM SIFTON
YIELD  Serves 6 to 8  TIME  80 minutes

Norm notes. I did this recipe about 6 months ago. This time I made the following changes: I used two bratwurst sausages instead of the veal, I left out the wine and butter and olive oil.  I used about 3 stale hamburger buns for the bread. II topped it with a paste made with brown sugar and ketchup and also topped it with bacon.  The potatoes I added did not get done so I had to finish them for 2 minutes in the microwave.  The broccoli got too done but I ate some anyway. I sort of liked it.  I did not brown it in a skillet before roasting it. I just put it on the pan with a thermometer and took it out at 150 degrees. I did not need to baste it because the bacon kept it basted for me.

INGREDIENTS

½ loaf Italian bread, crust removed, torn into small pieces (about 2 cups)

1 cup whole milk

1 pound ground beef

1 pound ground veal

2 large eggs, scrambled

4 ounces thinly sliced pancetta, chopped

¾ cup grated Parmesan

1 bunch parsley, cleaned and finely chopped (about 1 cup)

2 teaspoons grated lemon zest

Kosher salt

Freshly ground black pepper

¼ cup extra-virgin olive oil

¼ cup butter

1 cup dry white wine

PREPARATION

1. Heat oven to 375 degrees. Soak bread in milk for 10 minutes.
2. Mix beef, veal, eggs, pancetta, Parmesan, parsley and lemon zest in a large bowl. Season liberally with salt and pepper. Squeeze the bread to remove excess milk, then chop and add it to the meat. Mix gently until well combined, but do not overmix. Transfer onto a board and shape into a fine meatloaf, shy of a foot in length and 4 inches across. Loosely cover and refrigerate for 15 minutes.
3. Heat oil and butter in a large, ovenproof skillet over medium-high heat. Add meatloaf and sear without moving it until it is browned, about 5 minutes. Carefully slide a spatula under the meatloaf, then gently use another spatula to help turn it and brown the second side, again without moving it for 5 minutes. Transfer to a plate.
4. Pour out all but 2 tablespoons of the fat, return skillet to the stove and raise heat to high. Add wine and deglaze pan, scraping up browned bits stuck to it with a wooden spoon. Return meatloaf to the skillet and then transfer to the oven, basting occasionally with the pan juices, until a meat thermometer inserted into the center of the loaf reads 150 degrees, about 25 minutes.
5. Transfer the meatloaf to a platter and let stand, tented with foil, 10 minutes. Slice, pour the pan juices over the top and serve.