Re: [CH] Relleno's
Dave Drum (dirty_dave@chillicooks.org)
Sat, 08 Apr 2006 14:17:47 -0500
Byron wrote:
> Ok need to settle a minor dispute...
>
> Is relleno's the same as nu-mex.?
>
> I say no..
AFAIK rellenos are stuffed peppers made (sometimes) using Nu-Mex or
Big Jim chilies. Poblanos are also used.
Here's a version I make with Hungarian Wax peppers that is nice for an
appetiser ...
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chiles Rellenos Con Jaiba Y Camaron
Categories: Appetizers, Latino, Seafood, Crab, Shrimp
Yield: 6 Servings
12 Yellow chilies (guero or wax)
1 tb Vinegar
1/2 lb Crab meat or small shrimp, or
-combination (cooked)
2 Scallions; minced
1/2 c Mayonnaise
Juice of 1/2 lemon
2 Pickled jalapenos; minced
(Stuffed Chiles with Shrimp and Crab)
Slit the chilies and remove seeds and veins. Blanch quickly in water
with 1 tablespoon of vinegar (about 1 min.). Drain and cool.
In food processor, finely chop the shrimps and crabmeat. Mix in the
minced scallions and mayonnaise. Sprinkle with lemon juice and stir
again. Stuff the chilies with the seafood mixture and arrange on a
plate. If serving as a salad, place 3 - 4 stuffed chilies on a bed of
lettuce. As an appetizer, arrange on an attractive serving plate and
add a garnish of jalapeno chile on the side.
Source: "Authentic Mexican Cooking" by Paula Holt and Helene Juarez
MM by Sue Woodward
Uncle Dirty Dave's Kitchen
MMMMM
--
ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
The best way to predict the future is to invent it. - Alan Kay