Subj : Re: Killer Chile Rellenos To : Ben Collver From : Dave Drum Date : Thu Feb 09 2023 06:44:01 -=> Ben Collver wrote to Dave Drum <=- DD> This is my recipe for rellenos. You can vary the heat to suit your BC> diner's pallates. I generally use heritage Big Jims that are grown DD> from seed from Dr. Bosland's Chile Pepper Institute. For wimps I'll DD> use grocery store NuMax or Anaheins. DD> Title: Green Chilies Rellenos (Stuffed Green Chilies) BC> Thanks for your recipe! BC> I ate home-grown chile rellenos as a child. Even though we planted all BC> the same kind of chile in the garden, the spiciness varied quite a bit BC> in between individual plants. I like them hot so i'd probably enjoy BC> your home-grown chiles. I seem to recall that sometimes Mom would BC> roast them in the BBQ grill and then peel the skins off prior to making BC> the rellenos. I've noticed that most restaurants, especially BC> California-style Mexican restaurants, stuff the chiles with cheese, BC> which is great for me as a vegetarian. One place in particular seems BC> to use a random cheese. Cheddar, Queso Fresca, Mozarella: i never know BC> what i am going to get and that makes it fun. Traditional rellenos are stuffed w/cheese. That's the way it's s'posed to be. If I am using meat in the stuffing I call them "stuffed peppers" If I have Mexi-bells on hand (cross between jalapeno and bell pepper) I often give my guests a "surprise". MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Jalapeno Poppers w/Serrano Sour Cream Dip Categories: Appetisers, Dips, Chilies, Dairy Yield: 8 Servings 8 lg Jalapenos MMMMM--------------------------FILLING------------------------------- 1/4 c Yoghurt cheese 1 sl Bacon, cooked crisp, in - small pieces * 1 cl Garlic; minced pn Salt MMMMM---------------------------BATTER-------------------------------- 1 lg Pastured egg; separated MMMMM-------------------SERRANO SOUR CREAM DIP------------------------ 2 tb Serrano & Garlic Aioli ** 1/4 c Sour cream or creme fraiche 1 tb Apple cider vinegar * substitute Baco's for a no-meat version ** Separate recipe Blend the aioli and the sour cream and serve with the poppers! Roast the jalapenos at 400ºF/205ºC (I use a toaster oven) for about 15-20 minutes or until the skin is blistered and brown, turning about half way through. Alternatively, you can roast the jalapenos on a comal or cast iron skillet until done. Place the roasted jalapenos in a dish towel and allow to rest for about 10 minutes (this will help with the skin removal). Remove the skin. Make a small vertical slit in the jalapenos, careful not to remove the stem, and clean out the seeds. To make the filling, mix the yogurt cheese, salt and garlic together until combined. Add the bacon pieces. Fill the jalapenos with a spoonful of filling and pinch them closed. To make the batter, add the egg white to a mixing bowl of a stand mixer (or use a hand mixer) and whip until stiff peaks are formed, about 2-3 minutes. While the egg white is being whipped, add the egg yolk to a bowl and whisk until light and frothy, about 30 seconds. Fold the stiff egg white gently into the egg yolk. Heat up a cast iron skillet on medium high heat. When the pan is hot, add bacon grease or ghee to the pan. Dip the stuffed jalapenos in the batter to coat and then saute in the skillet until the edges brown. Flip the jalapenos and cook on the other side. When nicely browned, remove to a plate. Continue to cook in batches until completed. Serve with Serrano Sour Cream Dip. Recipe by Lindsey - The Homemade Mommy From: http://www.foodrenegade.com Uncle Dirty Dave's Kitchen MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Serrano & Garlic Aioli Categories: Five, Sauces, Vegetables, Chilies Yield: 1 Cup 20 Serrano chilies 8 cl Garlic; peeled 3 tb Water 1/2 c Olive oil Salt; abt 1/2 ts Place the serranos in a small pot and cover with water. Bring to a boil and then lower to a simmer and cook about 15 minutes or until darkened and cooked through. Reserve 1/4 cup of the cooking water but drain the serranos. Add the cooked and strained serranos, garlic, salt, and a little of the cooking water (start with about a tablespoon or two) and blend in a high speed blender or food processor. With the food processor or blender on, slowly pour in the olive oil in a thin stream. The mixture should start to emulsify and thicken like a mayonnaise. Store in a small glass jar. This recipe makes about a cup of aioli/salsa. We enjoy this salsa on pretty much anything you want to add a spicy kick to: eggs, tacos, potatoes, meats, etc. Recipe by Lindsey - The Homemade Mommy From: http://www.foodrenegade.com Uncle Dirty Dave's Kitchen MMMMM .... "It is legal because I wish it." - Louis XIV | "DITTO" - Donald J. Trump --- MultiMail/Win * Origin: Outpost BBS * Johnson City, TN (1:18/200) .