|our version of chili rellenos (and some panko-crusted zucchini)|
|fettucini with chanterelles, adapted from SFGate.com - YUM!!|
Last Saturday night, after the orgy of food devoured and loved over the past week by me, my sis and parents, mom and dad decided that Care (my sis) and I would decide the menu for Saturday night. All I wanted was chili rellenos. All Care wanted was chanterelles with pasta. Off Care went to google for a recipe. Off I went to our mom for her most excellent chili rellenos recipe! Quite a Mexican-French meal we had. Quite a perfection meal we had!
Mom (and all her children...hmmm....that sounds familiar) bakes her chili rellenos instead of frying them, and, to us, that makes all the difference in the world! They aren't soggy, but crisp and not grease-laden. You must try it this way! I don't think you'll ever go back to the fry method! As far as the chanterelle recipes, we're beginners as well, but if SF Gate and the NY Times are sharing recipes for this most lovely mushroom, you gotta believe it's more than good! (The other veggie on the above platter are zucchini that were dipped in flour, then egg, then panko. Delicious!)
The MumBum throw 'n go for chili rellenos:
2 poblano peppers for each person
a wedge of melty cheese for each poblano (oxaca cheese is to die for - monterey jack will work)
2 or so eggs and some olive oil, whipped together
panko bread crumbs
Preheat the oven to 425º. Lightly coat a baking sheet with a film of olive oil (or line the baking sheet with parchment paper and forget about the olive oil). Flame the skins of the poblanos (with a torch or on your gas stove if you have one) and when they're black, place them in a brown paper bag to sweat them. After about 1/2 hour, scrap the charred skin off the peppers - you can rinse them if you want, tho there's a lot of aficionados that will tell you that's a no-no. Cut a slit in each from top to bottom and carefully clean the seeds and spines from the inside. Put a wedge of cheese in each pepper, being sure not to over-stuff them - you want the edges to meet. Dip the peppers in flour, then in the egg bath and finally in the panko bread crumbs. Place on the baking sheet. Bake for around 20 - 30 minutes until the cheese is melty and the crumbs are browned. YUM!
If you're doing zucchini slices as well, just repeat the above, omitting the cheese-stuffing part. They'll be done the same time the chili rellenos are. Serve as above - and LOVE!
WORD OF WARNING: Whether the chilis come out of your garden, from a farmer's market or from the grocery store, the degree of hotness IS NOT UNIFORM! And there's no way to tell until you eat a bite of one (there's sharing at our table - if one is too hot for someone, they'll trade their pepper for a milder one who the other person wants a hotter one). Some peppers will be very hot, others very mild - you could get a batch of all hot or all mild or just all mixed up. Whatever, just enjoy the goodness!
The not so throw 'n go for the chanterelles w/pasta recipe that we basically followed (unusual that):
(This recipe came from SF Gate and you can find it here.)
1 lb. chanterelles, cleaned (a toothbrush works well) and torn apart into thirds or fourths
1 C. or so chopped onion
3 small cloves chopped garlic (to taste)
1/2 stick UNsalted butter
a splash of sherry (2 -3 T.)
1 to 1 1/2 C. cream
1 lb. fresh fettucini noodles (see here for an idea.)
salt and fresh ground pepper and BumHot to taste
parsley for garnish
grated parmesan/romano for serving
Smear the olive oil on a large skillet over medium-high heat. Add the onion and cook until soft and light golden, stirring frequently, about 3 - 4 minutes. Add the garlic and cook until aromatic - about a minute or so. Add the butter, mushrooms and salt to taste. Cook, stirring occasionally, until mushrooms are tender - about 4 to 5 minutes.
Add the sherry to the skillet; bring to a boil and cook, stirring, until evaporated. Add the cream; bring to a boil, the reduce heat just to keep it warm.
Meanwhile, cook the pasta in well-salted water according to package directions. Drain and reserve a cup of the cooking water.
Add the drained pasta to the skillet with the sauce; toss to combine and rewarm/reduce the sauce if necessary. "As the pasta sits, some of the sauce will be absorbed, so add some of the reserved cooking water to loosen it to the desired consistency if needed."
Garnish with the parsley and serve at once, with Parmesan on the side.
till we eat again!