Showing posts with label hot peppers. Show all posts
Showing posts with label hot peppers. Show all posts

Monday, February 6, 2017

Mario Batali's Chiles Rellenos Casserole



The Captain and I love spicy texmex meals . . . this one doesn't look like it will disappoint us!

The recipe comes from Mario Batali from The Chew, so you know it has to be good :)





Ingredients

10-12 peppers (either Hatch or Anaheim, 1 pepper seeded and chopped)
1 pound ground beef
1 large onion (peeled, sliced)
2 cloves garlic (peeled, thinly sliced)
4 teaspoons ancho chili powder
2 teaspoons ground cumin
1 teaspoon Kosher salt (plus more to taste)
1 can evaporated milk (13 ounces)
4 large eggs (beaten)
1/2 cup fresh cilantro (chopped)
1 tablespoon all-purpose flour
2 1/2 cups jarred salsa (divided)
10 ounces cheddar cheese (shredded)
10 ounces monterey Jack cheese (shredded)
sour cream (to serve)
raisins (to serve)
pecans (to serve)


Directions


For the Roasted Chile Peppers: 

Char the peppers, by putting them either over the open flame of a gas grill or under a broiler for a few minutes, turning them to make sure they don't burn. Put the charred peppers in a zip-top bag or a bowl covered with plastic wrap and let steam for 20 minutes. The skins should easily slip off. Pull the stem off to remove the seedpod. Slit open the side of the chiles and scrape out the remaining seeds and veins. Discard the skins, pods, seeds, and veins. Set aside.

Preheat the oven to 350ºF. Spray a 9-by-13-inch baking pan with cooking spray.

In a large skillet over medium-high heat, brown the ground beef, chopped Anaheim pepper, onion, and garlic. Add the chili powder, cumin, and salt to taste.

In a bowl, beat the milk, eggs, cilantro, and flour together.

Arrange half the chiles in a single layer on the bottom of the prepared pan. Top with the ground beef mixture, half of the salsa, half of the cheese, the remaining peppers, the milk mixture, the remaining salsa and the remaining cheese. Bake for 40 to 45 minutes, until the edges are brown. Turn on the broiler and put the casserole under the broiler for 6 to 8 minutes, until bubbling and golden brown.

Let rest for 10 minutes. Cut into squares and serve with sour cream, raisins, and pecans.

Tip: If you can't find Hatch or Anaheim peppers use poblano peppers.


Monday, May 19, 2014

Fresno Pepper Hot Sauce



Hot Sauce is a staple in our kitchen.  

The Captain loves putting it on all types of food and I'm learning how to expand my horizons, even though I have always cooked with hot peppers.  He makes our hot sauce and we will be sharing his recipe as soon as he puts it into words!

The source link goes to the episode page of Fiery Foods, which includes other recipes featured on the show.

My favorite thing she made with the pepper was the fiery compound butter she used to make a roasted chicken.  OMG, that gave me so many ideas!

Wouldn't the hot sauce taste great in a mayonnaise sauce for sandwiches and burgers?  The possibilities are endless!



Source: The Food Network
SHOW: Kelsey's Essentials
EPISODE: Fiery Foods





Ingredients


    • 1 tablespoon vegetable oil
    • 8 Fresno peppers, chopped
    • 1 red bell pepper, seeded and chopped
    • 1/2 habanero pepper, chopped
    • 4 cloves garlic, chopped
    • 2 shallots, chopped
    • 1/3 cup cider vinegar


Directions

Heat the oil in a saute pan over medium heat. Add all the peppers, the garlic and shallots, and saute until softened and fragrant, 5 to 7 minutes. Then add 1/2 cup water and simmer an additional 4 to 5 minutes.

Place the cooked mixture into a blender and add the vinegars and salt. Blend until completely smooth and pureed. Adjust the seasoning and serve.


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