Okay- so I'm not a traditional chef so far as I don't do tons of measuring or go off of recipes... So it's pretty funny that I suggested this exchange page! Anywho- I loooove Mexican food and this is probably more Tex-Mex (which for those not in the know pretty much means Mexican food that has been toned down for "gringos" which would be me :)
So what you need (& of course fiddle with it to make it kosher if you need to):
Poblano peppers- how many? Well I would say one for each person you're feeding if you're doing a side, more per person if you're making an entire meal of it (which you totally can depending on what you want to stuff in them).
1 Tomato, 1 Onion, 1 seeded Jalapeno, the juice of one Lime & a small bit of Cilantro- to each 4 peppers/people you feed should suffice- diced up tiny and ready to go- squeeze the juice out of the tomatos prior to using in the recipe.
Shredded cheese- something that melts well- I usually buy whatever is on sale
Now- that stuff above is for me a prerequisit- what you buy from here is probably a personal prefence, but I've used diced steak, diced chicken breast and just precooked rice- but I tend to like some rice & steaksmooshed in there....
First you need to prepare your poblanos. If you have a gas range or grill this is the best way so far as taste is concerned, but takes longer and you're more apt to light yourself on fire this way- so get your parent's permision before playing with the matches :) Okay- You need to char the outsides of the peppers- when you hear them starting to make noise and see bubbles in the skin- you know they're done. I have 4 flames on my gas range and so i do a pepper per flame when I do mine. YOu need to be turning them or you're going to burn all the way thru them. Put them in a paper bag or tupperware bowl once they're all charred and let them sweat and cool down- the skins will slide off very easily. Also, you can just broil the peppers- it's faster, and safer, you still need to turn them (with tongs- always with tongs regardless of method) but I don't think they taste as good when they're broiled.
While your peppers are sweating their skins off- this is when you can get your meat going- me, I <3 steak- and if given a choice will always choose beef- but whatever you pick, get it diced up in small bits and get it cooked in a pan with maybe a little teensie bit of EVOO. Once the meat is done add the veggies and cook long enough to get the raw crisp off them. Then dump in some precooked rice- long grain, short grain, brown, white- I don't care, and I use whatever is on sale. Variety is the spice of life :) Anywho- how much rice you use is all dependant on how much stuffing you want- and I suppose works in with how much meat you use- I can't always afford to have a ton of meat, sometimes I have to use more rice- so you see where I'm going there... adjust as needed based on what you have or like...
Now, turn that off and stick on a back burner- it's okay if it cools off. Now we need to get the skins off our peppers. By nwo they should have cooled off & the skins should just slide off. Sometimes you might need to get a paper towel and use it as an abrasive on a stuck spot or two but they should just skin easily- if not you need to leave them on the fire longer.
Skins off? Okay. Now you have to get the seeds out. Well actually you don't have to- I've been served this dish in restaurants with the seeds in them, but personally I think that's just cause it is a little work & the chef's are lazy- I don't like the seeds, but if you don't mind them, I supposed you can skip this step. Just make a slit long ways down each pepper and scoop the seeds out. Easy.
Okay- get a baking tray and I perfer to line my stuff with foil cause I hate clean up. Place your little peppers on the tray and then stuff them with your mixture that has been cooling. With toothpicks close each pepper and then douse with cheese. Broil until the cheese starts to melt and bubble.
/NAHM NAHM NAHM :)
*not my picture- I don't have any at the moment- just for illustration.
500 gr. chicken breast
5 ts sunflower oil
3 large onions (small cuttings)
2 garlic cloves
1/4 l broth (chicken) (tablet)
2 ts vinegar
9 ts ketjap manis
4 ts ketchup
6 ts brown sugar
2 ts sambal oelek
4 ts peanut butter
300 gr. tauge
Cut chicken in small slices and fry it in the oil till brown and ready. Take it out of the pan and put it on a plate. In the remaining oil, fry the onions 2 minutes, add garlic, stir 1 minute. Add broth, vinegar, ketjab and ketchup. Stir well. Add brown sugar, sambal and peanut butter and the fried chicken. Bring to the boil and turn the gaz low. Leave for about 15 minutes and stir regularly. 2 minutes before ready, add the tauge and let it heat up in the sauce. Don't cook it.
In the meantime cook the rice.
Very good with kroepoek and Atjar.
Keeping in line with easy- get some crescent roll dough- I've learned that you need to go ahead and get the good kind not the store brand, sometimes its a-ok to skimp- but for some reason the pillsbury brand works better on this. Unroll it in one piece (the store brand falls apart) Smear on some softened cream cheese, sprinkle with shredded cheese and bacon bits- obviously there are a bajillion and one options for toppings- this is just my favorite combo- sometimes I'll throw on some chiped green onions- its kinda one of those whatever you have on hand kinda snacks. Roll it up like a swiss cake roll and stick it in the freezer for no more than 5 minutes or else it will get brittle and dry out. Slice it in skinnny portions and bake for however long the can says....
Okay so I love hot stuff. I love finger foods. I love easy - this is easy. Get several pounds of fresh jalapenos- dont' bother if they're tiny- you need big to work with. This time size does matter. Get some cream cheese, shredded cheese, tomoto and onion & bacon! Toothpicks can be handy as well. Split your jalapenos length wise, and get ALL the seeds out. I don't care HOW much of a bad ass you think you are- one seed will set your soul on fire. Smoosh up a brick of cream cheese and two cups of shredded cheese one diced juiced tomato and one diced onion. Stuff that in your peppers. Halve your pound of bacon down the middle and wrap a piece (raw) around each pepper). Bake till the bacon is done with the peppers raised up on a wire rack while backing to keep them out of the grease.
Cranachan is a traditional Scottish desert, sometimes referred to as Crowdie Cream because in the past a soft Scottish cheese called crowdie was used in place of the cream. I serve this at my annual Burns Supper after the Haggis, neeps and tatties and before the oatcakes and cheese, but it’s a delicious and easy desert for any occasion. Enjoy.
Quantities are per person
75g raspberries (sweetened if necessary and sprinkled with balsamic vinegar to bring out the flavour)
65ml double cream
Half to one teaspoon of honey
Single Malt Whisky to taste
15g pinhead oatmeal
8g light brown sugar
Whip the whisky and honey into the cream until it is thick.
Mix the oatmeal and sugar and toast under a grill until it goes crunchy – turn the mixture frequently to stop it burning. This can also be done in a dry frying pan.
In a glass dish or individual dishes, layer the raspberries and whisky cream and top with the toasted oatmeal. (The toasted oatmeal in the picture has been mixed into the cream, but this can make it lose its crunch.)
1/4 cup Extra Virgin Olive Oil (approximately)
1 green pepper, chopped
1 yellow onion, chopped
2 stalks celery, chopped
2 cloves large garlic, diced
2 lbs. chorizo sausage, cut in 1-inch lengths (bulk is ok, but not best)
2 lbs. cubed sirloin, cut in 1/2" cubes
1 can diced, unseasoned tomatoes (any size)
1-2 7-oz. can(s) tomato paste, based on preference
1 bottle beer (Dos Equis Amber is great!)
Beef broth, to desired consistency
1 T sugar
2 T chili powder
1 T salt, to taste
Ground black pepper, to taste
Tabasco, to taste, if desired (Green is good if you want the flavor, but not the heat)
2-3 T chopped fresh cilantro, if desired (Forget it, if using dried)
1 15.2 (?) can dark red kidney beans
1 15.2 can light red kidney beans
1 15.2 can cannellini (white kidney) beans
1 15.2 can black beans
1 15.2 can black-eyed peas
1. Coat bottom of heavy stock pot or dutch oven with oil
2. When hot, reduce heat to medium and saute green pepper, onion, and celery until they begin to soften
3. Add garlic and lightly saute
4. Add chorizo and beef and cook through (Be careful to stir often so garlic doesn't burn.)
5. Add diced tomatoes, paste, beer, broth, sugar, chili powder, salt, pepper, Tabasco, and cilantro and bring to a boil
6. Add beans and simmer for at least one hour.
Top with sour creme and/or shredded cheddar
Better on Day 2. Freezes well.