Re: [CH] Relleno filling - potatoes?
Rael64 (z42dkm@yahoo.com)
Wed, 12 Apr 2006 07:54:29 -0700 (PDT)
Ooooh, no...*sweet* potato. One of my fav-o-rite eats
is baked sweet tater with Bro. Jim's chipotle sauce,
so.......I can conceive baking off a tater or two, but
keeping it somewhat firm. Quarter the sweet tater
lengthwise, peel, roll in some chipotle sauce (I'd
wager dried would work well too), but not too much,
pop the quarter into a chile, batter, fry, and eat.
May be too hot w/the sauce for some of you moderates;
I'm sure it'd be tasty with just sweet potato too.
And now, back to writing papers and grading tests
(bah)....or going out and finding that dude who sells
big ole bags of sweet taters from the back of his
truck...about 15 pounds for 6 bucks (small, bright
orange, oh-so-sweet...). Hmm.
Peace, Hendrix, and Chiles.......
Don
--- Sandy Olson <sandyo@myclearwave.net> wrote:
> Hey Alex...
>
> Potato sounds like it would be good in a relleno.
> Mixed with a good hearty
> cheese it would be similar to the stuffing in
> perogies that I remember from
> my childhood, at a friend's home. Of course the
> "skin" of the perogie is
> pasta but the pepper would give a much nicer flavor
> in contrast with the
> bland (yep, even too bland for a moderate) potato.
> I'd also add the sauteed
> onion. I may give that a whirl this summer when I
> can get my hands on fresh
> peppers. The beautiful midwest, in spite of it's
> wonderful quality of life,
> is NOT a mecca for fresh peppers!
>
> SandyO
> CH #1146 and Grand Poobah of the Moderate Corps
>
>
>
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