Name: Wild Mushroom Chile Relleno (Hl)
Ingredients: ---chile relleno---; 6 md Poblano chilies (fresh); 2 lb Wild mushrooms (portabello, wood ear, shitaki, etc.); 1 Lemon juice; 6 oz Queso blanco; 2 Ears sweet corn; 1 bn Cilantro, cleaned and chopped; 1 ts Salt; 1 ts White pepper; 1 tb Olive oil

The fact is, no one is tolerant of everything. Tolerance itself is a neutral word. It is what one is tolerant of that makes it good or bad. Even those who cry the loudest for tolerance claim to have “zero tolerance” for sexual child abuse, rape, and racial discrimination – and so they should. Despite their assertion that they are moral relativists, they do have moral absolutes, and they are prepared to fight for them. They are more than willing to take strong disciplinary action in the workplace and in government agencies against those who violate those moral absolutes. Ironically, the so-called tolerance of secular relativism is quite intolerant of those who disagree with its philosophy of truth and ideological commitments. Numerous books and articles, from both secular and religious perspectives, have exposed the arrogance and hypocrisy of the relativist’s tolerance.

Alexander Strauch

CATEGORY	CUISINE	TAG	YIELD
		Appetizer-e, Texmex-ent	6	Servings

INGREDIENTS

		—chile relleno—
6	md	Poblano chilies (fresh)
2	lb	Wild mushrooms (portabello, wood ear, shitaki, etc.)
1		Lemon juice
6	oz	Queso blanco
2		Ears sweet corn
1	bn	Cilantro, cleaned and chopped
1	ts	Salt
1	ts	White pepper
1	tb	Olive oil

INSTRUCTIONS

Roast the chilies on an open flame until skin blisters. Allow to cool, then
skin and seed by making a small slit in one side of each. Do not clean with
water because it will wash away the flavour. Set aside.
To prepare the chile filling, marinate cleaned mushrooms in lemon juice,
olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Meanwhile, cut the
sweet corn from the cob and place in a small bowl with queso blanco that
has been grated or cut into small cubes. Grill mushrooms and allow to cool.
Cut mushrooms into medium cubes and add to corn and queso blanco mixture.
Finish seasoning with cilantro, salt and pepper.
To stuff chilies first lightly salt and pepper the inside of each. Spoon
about 3-4 tablespoons mixture into each. Close chilies and wrap tightly in
plastic. To cook chile relleno steam for 8-10 minutes. Remove from plastic,
sauce plate and place Chile Relleno on top. Optional: Drizzle lightly with
Cilantro Oil.
Yield: 6 servings
Nutritional Information: 205 Calories, 9.6 grams of fat per serving
(Courtesy of Chef Miles Angelo, Arizona 206, NYC) original title: Wild
Mushroom Chile Relleno with Chimayo Chile Sauce and Cilantro Oil Copyright,
1997, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997
Recipe by: TVFN:RECIPE FOR HEALTH SHOW #RHD107 Posted to MC-Recipe Digest
V1 #637 by 4paws@netrax.net (Shermeyer-Gail) on Jun 07, 1997

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