All Posts Tagged 'poblano' (22)

Yields 4 servings

Ingredients:



½ lb. shrimp, peeled and center vein removed (see photo)

½ cup…

Yields 5-6 servings





Ingredients:



5 roasted poblano peppers

1 tablespoon olive oil…

Yields 6 to 8 servings

Ingredients:



For the chicken:



48 oz. salt-free chicken stock…

One thing I have to say about central New York is that I have come to appreciate good pizza and authentic Italian food. I have experimented with many pizza dough recipes, all the way from already made, in a box, frozen, and homemade. I was always in search for a better recipe and I think I…

Yields 4 servings



Ingredients:

1 cup (8 ounces) quinoa

1 cup (8 ounces) pumpkin, cut into…

Yields 4 servings



Ingredients:



For Warm Salsa:

2 beefsteak tomatoes, diced

4 tomatillos, diced

2 shallots, minced

2 serrano peppers, minced

3 cloves garlic, minced

1 teaspoon oregano

1 teaspoon cumin

Juice of 2 key limes…

Ingredients:

3 Roma tomatoes, diced

1 large Poblano pepper, roasted, peeled and diced

½ of a medium red onion, diced

1 serrano pepper, minced…

Serves 6

 …

Ingredients:

1 cup long-grain rice…

Ingredients:

6 roasted and peeled Poblano peppers

2 cups of beef picadillo with potato (see recipe)

1 cup of seasoned flour (salt and pepper)

Egg batter (see recipe)

2½ cups canola oil…

Ingredients:

3 large Poblano peppers

5 tomatillos, husked and washed

1 medium white…

 …

Ingredients:

3 boneless chicken breasts, sliced thin

2 large poblano peppers, roasted,…

Ingredients:

3 large boneless chicken breast, cut into 1-inch chunks

½ cup of achiote marinade (see achiote chicken recipe)

2 poblano peppers, cut into 1-inch…

Spicy and delicious, but shockingly easy and healthy, these chiles rellenos bring almost a modern twist to one of my favorite Mexican dishes. However, these rellenos are not for the faint of heart. Both the chiles and the sauce are super spicy, but the heartiness of the…

Sort of, but not exactly. See, confit is a French cooking and preservation method. The idea is to salt and flavor meats that are then slowly cooked in their own fat (or added fat) and later preserved in said fat. Carnitas are not preserved in the fat, though I don't see any reason why they couldn't be, except for the fact that they wouldn't last that long at the Price…

This rich and creamy chicken and spinach dish is spiced up with plenty of garlic, onion and roasted poblano chiles. I suggest sauteing aromatics with the chicken itself, which result in a beautiful base for a pan sauce, as well as adding a roasted jalapeño for an extra kick. Chef Bayless suggests cubing the chicken, whereas I recommend shredding it for a more consistent texture and an optimal melding of flavors. Also…