Wednesday, April 18, 2007

Roasted Poblano Recipe (as promised)

How to roast chiles

Before chiles are stuffed, they must be roasted. This gives them an earthy flavor and eases removal of the tough skin.

1) Place fresh chiles on a rack over a hot gas flame, on a grill or under a broiler. Cook on all sides for 3 to 5 minutes, making sure all the skin is blackened. Be careful not to overcook. As soon as the skin turns black, turn the chile to blacken another portion.

2) Place in a paper or plastic bag. Allow the chiles to sweat until they are cool enough to handle.

3) Pull off the skin, or scrape it off with a blunt knife.

Shrimp Salad Chilies Rellenos

1 pound shrimp
2 serrano chiles, seeded and minced
1/2 cup pumpkin seeds, toasted (divided use)
2 tablespoons chopped fresh basil
3/4 cup corn kernels (from 1 or 2 ears of corn)
1 red bell pepper, roasted, peeled, seeded and julienned
Corn vinaigrette (recipe follows)
Salt, to taste
4 poblanos, roasted, peeled and seeded

Toss crabmeat with the serranos, half of the pumpkin seeds, the basil, corn kernels, bell pepper and half of the corn vinaigrette. Season with salt. Fill each poblano with one-fourth of the shrimp mixture.

Serve each chile relleno on a plate with the remaining corn vinaigrette and garnish with remaining pumpkin seeds.

Makes 4 servings.

Corn Vinaigrette

2 ears corn, shucked
1/2shallot, chopped
1 clove garlic
1 tablespoon white wine vinegar
1/2 cup chicken stock
1/2 cup olive oil
Salt, to taste

Boil corn for about 10 minutes (until cooked) or you may roast the corn in the oven, but this takes MUCH longer. Cut the kernels off the cobs. Combine corn kernels with shallot, garlic, vinegar and chicken stock in a blender or food processor; process until smooth. With the machine running, slowly drizzle in the olive and corn oils until emulsified. Season with salt.

Recipie taken from

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