| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Grains |
|
Dujour10 |
4 |
servings |
INGREDIENTS
| 4 |
|
Pasilla peppers |
| 1/4 |
c |
Olive oil plus 1 tablespoon; (up to 1/2) |
| 8 |
oz |
Lamb leg; sliced into thin |
|
|
; strips |
| 8 |
oz |
Port Salut cheese; sliced into thin |
|
|
; strips |
| 1 |
|
Egg |
| 1 |
c |
Milk |
|
|
Flour; for dredging |
| 8 |
oz |
Tomatillos |
| 1 |
sm |
Onion; chopped |
| 1 |
tb |
Olive oil |
| 1 |
|
Garlic clove; chopped |
| 1/2 |
c |
Chicken stock |
| 1 |
|
Serrano chile; seeded and chopped |
| 4 |
tb |
Minced cilantro; plus extra for |
|
|
; garnish |
|
|
Fresh tortilla chips; for garnish |
INSTRUCTIONS
TOMATILLO SAUCE
Char peppers on all sides over an open flame. Put immediately in a
paper bag or sealed container for 10 minutes to sweat. Peel off skin
and discard. Cut open peppers along a natural seam and remove seeds.
Set aside. In a skillet heat 1 tablespoon olive oil until very hot.
Add lamb and saute until browned. Season with salt and pepper. Stuff
peppers with lamb and cheese, cut to the same size as the lamb. Close
the opening. Fill saute pan 1/2-inch deep with olive oil and heat .
In a bowl whisk together egg and milk. Dredge the stuffed pepper in
flour and then dip in egg mixture. Saute until golden and turn over,
about 5 minutes in all.
Make tomatillo sauce: Grill tomatillos on a grill or in a heated cast
iron pan until softened and charred. In a saucepan sweat onion in
olive oil until softened. Add garlic and saute just until aromatic.
Chop up tomatillos and add to saucepan along with chicken stock,
chiles and cilantro; season with salt and pepper. Simmer, covered,
for 1 hour. Spoon a pool of sauce onto each of 4 dinner plates. Top
with stuffed pepper. Garnish with cilantro and tortilla chips.
Yield: 4 Servings
Busted and entered for you by: Bill Webster
CHEF DU JOUR SHOW #DJ9079 LARRY NICOLA
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