Denver Green Chili Recipe of the
Week - 10/14/07
Denver Green Chili Recipe of the
Week - 10/14/07
This week we are featuring recipes
from Bobby Flay's Mesa Grill .
His
new cookbook,
Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen
will be released this Tuesday, Oct. 16.
Chile Rellenos
Some have
rated these as the best chile rellenos they've ever had.
Note that this is a lighter version - no heavy batter and sauteed in
minimal oil. Also, yellow corn flour may be substituted, but does have
a slightly different (less sweet) taste.
INGREDIENTS:
8 to 10 Hatch New Mexico green chiles
8 to 10 ounces Monterey jack, grated
1 cup blue corn flour
1 tablespoon flour
Pinch salt
Pinch garlic powder
Pinch ground black pepper
Vegetable oil, to coat skillet
Serving suggestions: Green Chile Stew or salsa
Lettuce and tomatoes, as a garnish
PREPARATION:
Char the peppers by holding them over an open flame of a gas burner with tongs.
Then place the peppers in a plastic bag for at least 30 minutes to steam the
skin
loose. When the pepper is cool enough to handle, remove the charred skin,
using a paring knife if necessary. Slit a side of the chiles and remove the
seeds.
Stuff the chiles with the cheese.
Mix all the dry ingredients together. Roll the stuffed chiles in the flour
mixture.
Saute the chiles on a flat grill or in a skillet coated with vegetable
oil for 1 to 2
minutes per side or until the cheese is melted.
Serve 2 to 3 chiles per serving. Smother them in Green Chile stew or salsa
and
serve them with lettuce and tomatoes.
Cooking time:
20 minutes after chiles are roasted and peeled
Serves: 4-5
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Roasted
Green Chile - White Bean Dip
from Bobby Flay's Boy Gets Grill
A simple recipe that produces a flavorful dip - ideal for Sunday
afternoon football.
Note: you can use hotter chiles or add more chiles during the
final blending
to
taste if you want a hotter dip.
INGREDIENTS:
1 lb dried white beans, soaked overnight and drained,
or 2 (19-oz ) cans white beans, rinsed and drained
6 cloves garlic, peeled, or 3 cloves, minced,
if using canned beans
2 large mild green chiles (1/4 cup), roasted, seeded, and peeled
1 cup olive oil
Salt and freshly ground pepper
Fresh cilantro leaves
PREPARATION:
1. If using dried beans, combine the soaked beans and 6 garlic
cloves
in a
large saucepan and add cold water to cover by 1 inch.
(If using canned
beans, skip to step 2.) Bring to a boil, reduce the
heat and simmer until soft, 1 1/2 to 2 hours, adding boiling water
as needed
to keep the beans covered. Drain in a colander.
2. Combine the beans, garlic and
chiles in a food processor and
process until coarsely mashed. With the motor running pour in the
olive oil
and process until smooth. (If you don't have a food processor,
you can use an electric mixer, but the dip will not be as smooth. Some
blenders can handle this, but you may need to add the bean liquid or
chile juice, resulting in a soupier dip.) Season to taste with salt and
pepper and transfer to a medium bowl. (The dip can be made a day
in advance, covered, and kept refrigerated. Bring to room temperature
before serving.) Just before serving, garnish
with
cilantro leaves.
Time: 10 minutes after beans are
cooked
Serves: about 12
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Do you have requests or suggestions for more recipes?
Please send me a message at:
http://denvergreenchili.com/specialrequests.aspx
Have a hot week!
Anita
303-316-8002
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