On our travels throughout the southwest United States,
we ate at plenty of Mexican restaurants.
One of my favorite dishes was the chile rellenos.
Chile rellenos, literally stuffed chile,
vary from restaurant to restaurant,
depending on the stuffing.
I've had some with just cheese.
I've had some with potatoes.
Some with zucchini.
Some with corn.
I'm making mine today with shrimp.
First, I'm making an avocado cream sauce.
This was a staple at many of the restaurants we went to.
Avocado Cream Sauce Ingredients:
1 avocado juice of two limes
1/2 cup plain yogurt
1/2 cup sour cream
1/2 cup creme fraiche
milk to thin puree
granulated garlic
salt and pepper to taste
f you don't have your own creme fraiche,
you can substitute sour cream.
If you'd like to make creme fraiche,
see here. It's well worth your time.
1 avocado juice of two limes
1/2 cup plain yogurt
1/2 cup sour cream
1/2 cup creme fraiche
milk to thin puree
granulated garlic
salt and pepper to taste
f you don't have your own creme fraiche,
you can substitute sour cream.
If you'd like to make creme fraiche,
see here. It's well worth your time.
Wait.
I need another taste just to be sure.
Cover with plastic wrap directly on the cream
and refrigerate.
Next, I'm making a cilantro garlic cream sauce.
Cilantro Garlic Cream Sauce Ingredients:
2 TB butter
2 garlic cloves
2 TB flour
1/3 cup cream
1/3 cup milk
3-4 TB chopped cilantro
1/2 tsp granulated garlic
salt to taste
Instead of putting the peppers in a paper bag
and letting them sweat the skin off,
I plunge them immediately into ice water.
Ingredients for stuffing:
1/2 can corn
1 small squash, peeled and diced
1 small zucchini, peeled and diced
1/2 onion, diced
1/2 red bell pepper, diced
4 garlic cloves, minced
butter
cilantro
Beat whites until stiff peaks form.
Notice I used the beaters for the whites
and the whisk for the yolks.
Whenever you're beating whites,
you need a clean, dry beater.
Any trace of yolk or water on the beater
and your whites won't beat properly.
This is poorly designed.
The burst button should be at zero
and the eject button should be where the burst button is.
and a side of rice with salsa and cilantro.
This was excellent.
Now Mr. Hawthorne wants to try his hand
at chile rellenos.
I look forward to that.
I've never had a chile relleno before. That does look good, though.
ReplyDeleteI do hate those stickers. At least they are edible. Just don't make the mistake of washing the pepper before realizing that you forgot to remove the sticker because they are a bear to remove when they are wet.
You know, it's funny. I hate beans, but I actually like refried beans. Go figure.
Mar, hie thee to a Mexican restaurant ASAP and get you a chile relleno.
ReplyDeleteHie thee I will I wili indeed.
ReplyDeleteAlternate method: Dip pepper in beaten yolks then flour, place large dollop of tufted whites in pan. Lay pepper on whites, top with second dollop of whites, fry bottom, turn and fry top. Really puffy and light.
ReplyDelete