Chiles Poblanos Stuffed with Coconut

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The final result of this stuffed chile salad is the pleasantly contrasting flavors of the sweet stuffing, the smoky chiles, and the tangy vinaigrette. Piloncillo is unrefined, dark brown sugar that is sold in Mexico in cone shapes, and you can purchase it in Latin American markets.

Ingredients

  • 1 quart water
  • ¼ cup piloncillo or brown sugar
  • 30 large dried chiles chipotles
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ¼ cup cider vinegar
  • ¾ cup olive oil
  • ½ teaspoon freshly ground black pepper
  • ¼ cup corn oil
  • 1 cup finely chopped onion
  • 1 teaspoon finely chopped garlic
  • 1 cup tomato, peeled, seeded, and chopped
  • 2 cups cubed plantain (1/4 inch cubes)
  • ¼ cup of grated piloncillo or brown sugar
  • 5 ounces fresh goat cheese
  • 2 cups of flour
  • ½ teaspoon salt
  • 7 eggs, whites and yolks separated
  • 2 cups corn oil
  • Mixed lettuce

Instructions

In a pot, combine the water with the piloncillo or brown sugar and bring to a boil until the sugar is completely dissolved. Turn off the flame, add the chiles and soak for 20 minutes until soft. Make a small slit in the chiles, remove the seeds and veins carefully and let the chiles drain. Set them aside.

To make the vinaigrette, combine the sugar, salt, vinegar, olive oil, and pepper in a jar and shake well. Set aside.

Heat the corn oil in a skillet and sauté the onion and garlic. Add the tomatoes and simmer for 15 minutes. Stir in the plantains and the piloncillo or brown sugar and simmer until the plantains are completely cooked. Simmer, stirring well, until a soft paste of all the ingredients has been obtained. Remove from the stove, mix with the cheese and stuff the chiles chipotles.

Roll the stuffed chiles in the flour and salt, then shake off the excess flour. Beat the egg whites until stiff, add yolks, and beat until a batter forms. Heat the 2 cups corn oil in a heavy pot, dip the chiles in the batter, then fry them quickly until they are a light golden brown.

Serve one or two chiles on a bed of mixed lettuce with the vinaigrette over the top.

Enchiladas Verdes con Chile Pasado

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Here’s the recipe we served to our friends in Italy. In parentheses are the Italian ingredients we used as substitutes. I have adjusted the recipe to serve four to six. Serve with refried beans and guacamole.

Ingredients

  • 2 large chicken breasts

  • 1 cup chicken stock

  • 2 cups cream

  • 6 ounces cream cheese (mascarpone)

  • 3/4 cup finely chopped onions

  • 1 ½ ounces chile pasado, reconstituted to make about 1 ½ cups, chopped

  • 5 teaspoons minced cilantro (Italian parsley)

  • 1 egg

  • 1 ½ teaspoons salt

  • 1/4 teaspoon freshly ground black pepper

  • 3 tablespoons vegetable oil

  • 12 corn tortillas

  • 1/3 cup freshly grated Parmesan cheese

Instructions

Place the chicken breasts and the stock in a pot and bring to a boil. Reduce the heat, cover the pot, and simmer for 20 minutes. Remove the breasts and reserve the stock. Remove the skin from the breasts and shred the meat into small pieces. In a bowl combine ½ cup of cream, the cream cheese, shredded chicken, and the onions and mix well with a wooden spoon.

Place the chile pasado in a blender and add the cilantro and 1/4 cup of the reserved chicken stock. Blend at high speed to form a smooth paste. Add the remaining 1 ½ cups of cream, the egg, and the salt and pepper and blend briefly. Remove the puree to a bowl.

Preheat the oven to 350 degrees F. In a skillet, heat the oil until hot. Using tongs, fry each tortilla in the oil for about 5 seconds a side so they are soft. If you overcook them, they will be tough. Drain each tortilla on paper towels. Place each tortilla on a plate and put about 1/4 cup of the chicken mixture in the middle. Smooth it out and roll up each tortilla into a thick cylinder. Place in a 8 by 12 inch glass baking dish, seam side down. When all of the tortillas are placed in a single layer, cover them with blended chile pasado puree and top with the Parmesan cheese.

Bake for about 15 minutes or until the cheese has melted and the enchiladas are slightly browned on top. Serve immediately.

Blackened Buffalo Ribeye w/ Corn and Black Bean Salsa

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When cooking the steaks you will have intense smoke, make sure you have proper ventilation.

Ingredients

For the Ribeye:

  • 8-10 Ounce farm raised buffalo ribeye steaks
  • ¼ pound unsalted butter (melted)
  • Galena’mite Blasting Powder

For the Salsa:

  • 4-5 ears fresh corn on the cob
  • 1 medium diced onion
  • 3 cloves diced garlic
  • Juice from 1 fresh lime
  • Juice from 1 fresh lemon
  • 2 – 3 cups cooked black beans
  • 2 fresh tomatoes, seeded and chopped
  • Fresh cilantro, chopped, to taste
  • Salt and pepper, to taste
  • Ground cumin, to taste
  • Chipotles in Adobo, to taste
  • 3-4 tablespoons apple cider vinegar
  • 1 – 2 tablespoons olive oil

 

Instructions

For the Ribeye:

Take ribeyes and brush with melted butter, then dust with Galena’mite Blasting Powder, place ribeyes into skillet pressing down (you will have intense smoke, make sure you have proper venting). Let ribeyes cook approximately 2-3 minutes, then turn over. Blacken this side until done approximately 2-3 minutes more. Should be medium rare to medium. Cook a little more if you desire medium to medium well.

 For the Salsa:

With a sharp knife remove corn kernels from cob, preheat saute’ pan over high heat, add fresh corn and drizzle olive oil. Tossing mixture continuously so not to burn. When corn is roasted (approximately 4-5 minutes) add in onion and garlic and tomatoes, continue to cook 2-3 minutes, then add in black beans, apple cider vinegar, lemon and lime juice, let mixture cook 2-3 minutes. Then add in 2 tablespoons chipotles in adobo, pinch of cumin, salt and pepper to taste and finish with fresh cilantro.

To Finish the Plate:

Take a large dinner plate, spoon salsa into center (approximately 1 cup). Then take blackened ribeye and place towards edge, or you may cut the ribeye into 1 inch strips and fan across salsa, garnish plate with fresh cilantro.

 

Chicken Voodoo Rigatoni

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There are many ingredients in this recipe. Please read the entire recipe before you start.

Ingredients

  • 2 pounds boneless, skinless chicken breasts,
    cut into ½ inch cubes
  • 2 tablespoons plus ¼ teaspoon Angel Dust
    Cajun Seasoning
  • ¼ cup extra virgin olive oil
  • ½ cup diced yellow onion
  • ½ cup diced red onion
  • 1/3 cup thinly sliced green onion, white
    and green parts
  • 2 tablespoons Roasted Garlic Puree
  • 1/3 cup diced celery
  • ½ cup seeded, diced green bell pepper
  • ½ cup seeded, diced red bell pepper
  • ½ cup seeded, yellow bell pepper
  • 1/3 cup seeded, diced poblano chile
  • ¼ cup seeded, diced cubanella pepper
  • ¼ cup seeded, diced banana pepper
  • 1 tablespoon seeded, minced Fresno chile
  • 1 ½ teaspoons seeded, minced habanero chile
  • 1 teaspoon seeded, minced jalapeno
  • ½ teaspoon minced serrano chile
  • ½ teaspoon seeded, minced fingerhot chile
  • 1 tablespoon honey
  • 1 tablespoon granulated sugar
  • 1 tablespoon light brown sugar
  • 1 tablespoon dark brown sugar
  • ¼ teaspoon Hungarian paprika
  • ¼ teaspoon Spanish paprika
  • ¼ teaspoon chile powder
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground white pepper
  • 1/8 teaspoon crushed red pepper flakes
  • ½ cup peeled and diced ripe banana
  • 1 (8 ounce) can tomato sauce
  • 1 cup water
  • ¾ cup unsweetened coconut milk
  • ¾ cup pineapple juice
  • ½ mango juice
  • ½ cup papaya juice
  • 1/3 cup freshly squeezed orange juice
  • 1 tablespoon Key lime or regular lime juice
  • 1 tablespoon Hot as a Mutha hot pepper
    sauce or habanero sauce
  • 3 tablespoons unsalted butter, chilled and
    cut into pieces
  • 2 pounds dried rigatoni pasta, cooked
    accordingto package directions

Instructions
  • ¼ teaspoon Hungarian paprika
  • ¼ teaspoon Spanish paprika
  • ¼ teaspoon chile powder
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground white pepper
  • 1/8 teaspoon crushed red pepper flakes
  • ½ cup peeled and diced ripe banana
  • 1 (8 ounce) can tomato sauce
  • 1 cup water
  • ¾ cup unsweetened coconut milk
  • ¾ cup pineapple juice
  • ½ mango juice
  • ½ cup papaya juice
  • 1/3 cup freshly squeezed orange juice
  • 1 tablespoon Key lime or regular lime juice
  • 1 tablespoon Hot as a Mutha hot pepper
    sauce or habanero sauce
  • 3 tablespoons unsalted butter, chilled and
    cut into pieces
  • 2 pounds dried rigatoni pasta, cooked
    accordingto package directions

Season the chicken with 2 tablespoons Cajun seasoning. In a 5-quart Dutch oven, preferably enameled cast iron, heat the oil over high heat. When oil is hot but not smoking add the chicken and brown for 5 minutes, stirring frequently. Stir in the yellow, red and green onions and the garlic puree cook for 2 minutes. Add the celery, peppers, and chiles cook until vegetables are soft, about 10 minutes. Add honey, sugars, paprikas, chile powder, allspice, coriander, tumeric, salt, black and white peppers, red pepper flakes, remaining ¼ teaspoon Cajun seasoning, stir for 2 to 3 minutes to coat meat and vegetables with the seasonings. Mix in the banana, tomato sauce, water, coconut milk, juices and hot pepper sauce. Bring to a boil reduce the heat to medium low and simmer uncovered for 1 hour. When ready to serve, stir in the butter until well blended and toss with rigatoni in a large bowl.

Chicken Chile Rellenos

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Be sure to serve this dish right out of the oven for the best taste.

Ingredients

  • 1 tablespoon olive oil
  • 1 pound boneless and skinless chicken thigh meat
  • 1 ¾ cups diced tomatoes
  • ½ cup Red Chile Sauce
  • Kosher salt to taste
  • Freshly ground pepper to taste
  • 4 large poblano peppers, roasted and peeled
  • 2 cups (about 8 ounces) grated Monterey Jack
  • ½ cup (about 2 ounces) goat cheese, crumbled

Instructions

To prepare the chicken stuffing, heat the oil in a saute’ pan and add the chicken. Saute’ the meat over medium heat, turning it several times, until it is cooked through. Remove the chicken from the heat and allow it to cool. Coarsely chop the meat, and put it in a bowl. Add the tomatoes, chile sauce, salt and pepper. Mix gently.

To prepare the rellenos, preheat oven to 350 degrees. Put one quarter of the chicken mixture in each pepper, with the cut side facing up. Place peppers on a lightly oiled sheet pan. Mix together the Monterey Jack and goat cheese and divide it evenly among the peppers, piling cheese on top of the chicken mixture. Bake the peppers for 20 minutes or until filling is heated through and cheese is melted and bubbling. Serve at once.