| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Appetizers |
4 |
Servings |
INGREDIENTS
| 5 |
lg |
Anaheim chiles, halved, |
|
|
Seeded and pith removed. |
| 4 |
oz |
Pkgs. garlic and herbs |
|
|
Cheese spread, room temp |
| 3 |
tb |
Shallots, minced |
| 1/4 |
c |
Celery heart, minced |
| 1 |
tb |
Anaheim chile, minced |
|
|
(cut one up for this) |
| 1/2 |
ts |
Coarsely ground black pepper |
| 1/4 |
ts |
Anchovy paste |
| 2 |
tb |
Imported romano, grate fresh |
| 1/2 |
ts |
Dried cilantro, crumbled |
| 1/2 |
tb |
Dion mustard |
| 4 |
tb |
Bread crumbs, seasoned |
| 3 |
tb |
Red wine vinegar |
| 4 |
tb |
X-virgin olive oil |
| 1 |
ts |
Oregano, crumbled |
| 1/2 |
ts |
Garlic powder |
| 1 |
pn |
Black pepper |
| 2 |
|
Pencil-eraser-sized pieces |
|
|
Anchovy paste |
INSTRUCTIONS
VINAIGRETTE
Preheat oven to 375F. Mix all ingredients well except those for
vinaigrette. Grease large baking sheet with Pam or olive oil. Stuff chile
halves with mixture, mounding slightly. Bake 30 minutes on baking sheet
till slightly browned. Vinaigrette: mix all ingredients together. Stir
before serving. Place 2 halves on each plate and drizzle with vinaigrette;
serve immediately. Serves 4.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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