Chili Relleno

Our landlord brought over some chili peppers the other day that had grown in her garden are were too much for her to consume prior to their decomposing.  We graciously accepted and then TJ requested I make Chili Relleno's.  Since I am in no way of Spanish/Mexican descent, I proceeded to make what I thought to be Chili Relleno's, but apparently were simply peppers stuffed with shredded chicken and topped with cheese.  TJ was pretty frustrated at that point and was devastated that he didn't get his authentic Chili Relleno's; he does ask for very little :) 

In an attempt to please my very dissatisfied husband, I found an "authentic" recipe on Pinterest and was told by TJ that while they were unlike any Chili Relleno he has ever had (I think they are authentic, but from a different region of Mexico than he is used to), but were so delicious and he liked them better than any other chili Relleno he has ever had. 

So...while this recipe is back breakingly involved...the result is an explosion on the taste buds.  It is creamy, spicy, gooey, and all around delicious.  Well worth all the work!!!  I also used all the left-over sauce to make enchilada's the next night.  The sauce is out of this world!!!

broth:

1 garlic clove
1 white onion, chopped
1 (8 ounce) can tomato sauce
3 fresh tomatoes
1 teaspoon cumin
2 tablespoons chicken bouillon
3 cups water
1/2 onion, cut into wedges

chili:

8 poblano peppers, peeled, seeded and slit

1 lbmozzarella cheese
1 cup queso fresco, for garnish (optional)
vegetable oil (for frying)
toothpick

batter:

6 large eggs, separated (cold)

1/2 teaspoon salt

2 cups flour (for dredging)

Blend garlic, tomatoes, cumin, chopped onion, chicken bouillon, tomato sauce, and water until it’s all into liquid form. Make sure there are no chunks of anything. Set aside.

Chili:

You need to get the skin off the chili.  The best way to do this is to blister them on griddle, or in the oven. You can also deep the fry in hot oil for about 1 min remove, let cool and peel.  When both sides are fairly evenly blistered/charred, remove them and place in a sealed plastic bag to steam and peel after about ten minutes.

 

Stuff chilies with cheese and hold together with toothpicks. One tooth pick per chili is fine. Set aside.

Batter:

With a high speed mixer beat egg whites to stiff foamy peaks are formed and in a separate bowl combine the egg yolks with one tablespoon flour and salt and mix well. Then bled the yolks into egg whites and beat until you have a thick paste and it’s well incorporated.

Dust chiles in the flour and dip quickly into batter and when completely covered lay in hot oil. Baste tops with hot oil and fry on each side until golden brown.

Place the chiles in a deep wide sauce pan/pot. Once all chiles have been fried and arranged in the pot add the onion wedges and sprinkle extra cheese on top Mozzarella or queso fresco.

Finally pour the sauce over the chiles and cover till it boils. When the chiles and sauce start to boil reduce the heat and simmer for an extra 10-15 minutes.

Red Coconut Curry

This is such a simple meal and tastes just as good, if not better than any Thai food restaurant I have ever eaten at.  The original recipe called for rice noodles, but after TJ and I ate it, we both decided that rice would be better.  It definitely needed something to soak up all the flavorful juices! 

1 Bell Pepper, cut into thin strips

A handful of baby carrots, cut into thin strips

1 jar Thai Kitchen Red Curry Paste

1 can lite coconut milk

1 can bamboo shoots

1 cup chicken broth

Rice – I like short grain sticky rice, but use whatever you have on hand

Cilantro

Soy sauce, to taste

 

Get your rice a cookin right off the bat…this is what will take the longest to cook.  For this recipe you will need about 2 cups of uncooked rice.  I do it in my rice cooker with 2 cups rice and 4 cups water.  Comes out perfect every time!

Drizzle a bit of olive oil into your pan and empty about half the jar of the curry paste into the pan. Mix up and let those two really get to know each other.

Add one cup water plus one cup chicken broth into the skillet. Add the carrots and bring to a boil. Cover and let it rumble…but only for like a minute. Nobody likes mushy carrots.

Add the can of coconut milk and the peppers, at this point taste your concoction…you may need a bit more curry paste if you want it more flavorful/spicy.

Add about 1/4 cup of soy sauce into the mix. In a bowl, put a decent helping of rice. Then ladle on some of that delicious sauce and veggies right over the rice. Top with cilantro. Add more soy sauce if you think it needs a bit more saltiness.  Enjoy!

German Pancakes and Buttermilk Syrup

This recipe is TJ's family secret recipe.  They are delicious, fluffy, and have a great crispy/chewy texture.  This recipe is also very simple.  You don't have to slave over a hot stove flipping pancakes, and while the German Pancakes are cooking you have plenty of time to make the simply diving syrup.  We were recently in Vermont where we purchased 100% pure maple syrup.  TJ told me that the buttermilk syrup was better!!!  If you know TJ then you know that when he compliments something, he really means it!!! 

Pancakes:

6 eggs
1 cup milk – I used whole milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons butter, melted

1 teaspoon vanilla

Buttermilk Syrup:
1-1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda

2 teaspoons vanilla extract

Confectioners' sugar

In a blender, combine the eggs, milk, flour and salt; cover and process until smooth.

Place butter into a glass 9 x 13 pan and place in a cold oven.  Set oven temp to 400°.  When oven is preheated and the butter is melted in the bottom of the pan, pour the batter into the pan and bake, uncovered, for 20 minutes. 

Meanwhile, in a small saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla. Dust pancake with confectioners' sugar; serve immediately with the syrup. 8 servings (about 2 cups syrup).