| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Dairy, Southwester |
6 |
Servings |
INGREDIENTS
| 12 |
|
Anaheim chili pepper, OR |
| 12 |
|
Poblano peppers |
| 2 |
|
Cloves garlic |
| 1/2 |
lb |
Goat cheese, crumb at room |
|
|
temp |
| 1/2 |
lb |
Monterey Jack Cheese, grated |
| 2 |
T |
Shallots, chopped |
| 2 |
|
Sun-dried tomatoes |
|
|
oil-packed minced |
| 1/4 |
c |
Fresh cilantro, chopped |
| 1/2 |
c |
Fresh basil, chopped |
| 2 |
T |
Fresh marjoram, chopped |
| 2 |
|
Thyme sprigs, OR |
| 1/4 |
t |
Dried thyme |
| 2 |
T |
Heavy cream |
|
|
Cornmeal, blue or yellow |
|
|
for dredging |
|
|
Oil, for deep-frying |
| 1 |
|
Egg |
| 2 |
|
Shallots, finely minced |
| 1/4 |
c |
Champagne wine vinegar |
| 1/4 |
c |
Extra-virgin olive oil |
| 3 |
|
Tomatoes, peelseedfine |
|
|
chop |
| 1 |
|
Jalapeno chile pepper, seed |
|
|
chop OR |
| 1 |
|
Serrano pepper, seed chop |
| 1/4 |
c |
Fresh cilantro, chopped |
| 1/4 |
c |
Fresh basil, chopped |
| 2 |
T |
Fresh thyme leaves, chopped |
| 2 |
T |
Fresh marjoram, chopped |
|
|
Salt, to taste |
|
|
Fresh ground black pepper |
|
|
to taste |
| 3 |
|
Avocadoes |
| 6 |
|
Salad savory, purple kale |
|
|
leaves OR |
| 6 |
|
Radicchio leaves |
INSTRUCTIONS
**CHILIES*** Roast and peel the chilies. Carefully slice them down one
side and remove the seeds, leaving the stem attached. Set aside.
Blanch the garlic in boiling water for 5 minutes. Remove the garlic
with a slotted spoon, peel, and chop finely. In a bowl, combine the
garlic with the crumbled goat cheese, Monterey jack, shallots,
sun-dried tomatoes, cilantro, basil, marjoram, and thyme. Add salt and
peper to taste. Mix well and shape into 6 roll-shaped pieces about the
size of the chilies. Gently insert the cheese rolls into the chilies,
being careful not to overfill. Close the chilies, securing with
toothpicks, and refrigerate until needed. Beat the egg into the cream
and coat the filled chilies with the mixture. Dredge the chilies in
the cornmeal. Heat the oil in deep-fryer or heavy saucepan until hot,
375øF. Fry the chilies until they are lightly brown. Remove them and
drain well on paper towels. Remove the toothpick. SALSA: Whisk the
shallots in the vinegar. Add the oil slowly, continuing to whisk, then
stir in the remaining ingredients. To serve, peel and halve the
avocadoes. Cut each half into a fan and set on one side of each
serving plate. Place a chili in the center and spoon the salsa into a
lettuce cup on the other side of the plate. Serve immediately. Recipe
by: Naccarato, Rebecca & Gordon Posted to recipelu-digest by
Nesb2@aol.com on Feb 18, 1998
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